Cracking the Nut

It’s a hard one.

Recipe included.

If I could just crack that nut...

So, here I am, pondering the intricacies of running a small business, feeling like a kid again, sitting around the nut bowl with my family. My adult self is trying to crack the secrets of marketing this beloved little food utopia of mine. If I could just crack that nut... And then I got to thinking about the actual nuts.

This beloved little food utopia of mine, aka hidden gem.

You know, those holiday mesh bags of whole shell-on nuts, can you even find them all year? They usually sit by the produce, maybe by the potatoes, or was it oranges?

My grandpa had this beautifully crafted wooden bowl, complete with a nutcracker and pick. It’s likely my Dad made it. He was a woodworker for fun and later perfected the nut bowl, complete with a felt-cushioned bottom. I have one he made. It was a centerpiece in my mind over the holidays. I remember watching in awe as my grandpa, with his built-in nutcracker, a hook! (thanks to a snowblower accident), effortlessly cracked those tough shells. It was fascinating, and I was determined to master the art of cracking nuts myself.

From the assortment of nuts in that bowl, I quickly gravitated towards walnuts and occasionally pecans. Sure, I may have butchered a few walnuts along the way, but the satisfaction of finally getting a piece big enough to eat was worth it. To this day, walnuts remain my favorite – there's something about that bitter, tongue-drying taste followed by the buttery goodness that hooks me every time.

As for pecans, well, I have a feeling they were someone else's favorite because they were a rare sight in our nut bowl. And don't even get me started on Brazil nuts – those were a hard pass for me. Hazelnuts? Forget about it. Trying to crack those as a seven-year-old was like trying to crack a concrete block – definitely a hard nut to crack!

My nut bowl my Dad made.

Back to “cracking the nut” or “it’s a tough nut to crack” – I love/hate the challenge of that. Some days, I get that crack just slightly open and then I can’t seem to get even a piece big enough to eat. Not a single soul comes down those steps. That’s the worst. Sales are one thing but as funky and cool as it is here, it’s also gets a tad lonely. Plus, I want to talk food.

Then some days I can give that nut a good solid crack and half of the walnut comes out perfectly. The other half is still lodged in there but it’s progress. Just what did I do that made a difference that day? I’m not even sure. But it leaves me thinking, I’m on to something.

Amidst all this nutty nostalgia and the business of cracking nuts, I can't help but reflect on a couple of quotes I found that seem oddly relevant to my challenges. "Today's mighty oak is just yesterday's nut, that held its ground," - David Icke. It's a reminder that maybe I’m nuts for hanging on to this hidden gem of mine, but who knows, where that can lead. Maybe something grand or maybe just a nutty ride. I think I’m happy either way.

And then there's the wisdom of Redd Foxx, who said, "Health nuts are going to feel stupid someday, lying in hospitals dying of nothing." It's a humorous take on the importance of balance and perspective – something I need to keep in mind as I navigate the ups and downs of this small business nut house.

The mighty oak is just yesterday's nut.

Speaking of ups and downs, you may have noticed some last-minute hour changes or a quick closure. Dang, I hate doing that. The reality is, life. In my case, my life is sandwiched between checking in with an aging parent in a skilled nursing facility and juggling sleepovers with five grandkids! I’m up for it though. Maybe the next nut to crack is tweaking business hours. Maybe I consider a move. But hey, that's a little nutty to think about right now, isn't it? I just got here. Or is it? I mean even “A blind squirrel finds a nut”. Which I take as everyone is lucky from time to time and should some opportunity crack open… Who knows?!

But hey, amidst the chaos and the nut-cracking, there's always room for a good laugh. Like when I realized that every venture down a rabbit hole of research leads me straight to the perilous depths of The Urban Dictionary. Enter about cracking nuts at your own risk.

So, as I delve into the nuts and bolts of marketing, advertising, or whatever is needed to help people find my “hidden gem”, I'm reminded that it's not just about tactics and strategies. It's about embracing the craziness, having some fun along the way, and maybe even cracking a few jokes (and nuts) while I'm at it. Laughing is always my first choice. Always.

And the recipe? A lovely one from The New York Times Cooking, No-Recipe Recipes by Sam Sifton A favorite of mine!

The New York Times Cooking, No-Recipe Recipes by Sam Sifton

Pasta with Blue Cheese and Walnuts

Ingredients:

• Pasta (quality is important in this simple recipe, Rustichella Orecchiette or Morelli Ricciolina, but you gotta love a wheat flavor for that one)

• Butter

• Blue cheese (personally a less robust but still crumbly one is my first choice. Point Reyes Original Blue is perfect)

• Toasted walnuts

• Extra virgin olive oil (pick a quality one!)

It’s simple: cook whatever pasta you wish to eat in well-salted water, then save some of the water when you drain off. Toss the cooked pasta with a pat or two of butter, a handful of crumbled blue cheese, and equal amounts of chopped walnuts. Add some of the reserved cooking water and stir it around to make a kind of sauce. Then shower the bowl with pepper and a drizzle of extra virgin olive oil. Dinner is served.

Personal additions: Fresh greens, like kale, chard, or spinach, and maybe some bacon or slivers of prosciutto and fresh or sun-dried tomatoes.

Rustichella Orecchiette or Morelli Ricciolina.

So here’s a toast to myself or any other small business owner or harried friend, reading this. Here's to running a small business – may it be as delightful and satisfying as cracking open a freshly shelled walnut.

Satisfying as cracking open a freshly shelled walnut.