In my heart

like any parent, I think about my children all day.  I lay in bed at night thinking of their future, their lives, giving thanks for their health, and in awe of their birth and the shear magic that brought us together.  Like most of the world, I worry about there being enough, about doing the right thing, and constantly balancing myself between wants, needs, fears, and just trying to be on time- 

During simple tasks, I think of my own parents, my own ancestry, and I am so often humbled by the utter HUGENESS of being human. 

today was a very quiet day. 

quiet when we spoke of "samo", 

& of mazy, 

and even between friends, there wasnt much to say.  

just prayers & love to these children, parents of children, & to their friends who will miss them so much. 

WINTER 

is about 

having to make light

while in darkness

so i will light the fires

& roast the seeds

and we will meet

our eyes 

in the warmth of a good meal

full moon 

cheeks glowing
with wine & whiskey
your woolen bits

kiss heaven gently

on snowy quiet & frozen brows

xxoo

new hours:

wednesday through saturday 8 am-9pm

sunday 9-2

counter service

espresso

dandelion latte

crazy awesome hot chocolate

benedicts
bisquits & gravy
& other stuff!

xo

roasted roots

ITS TRUE,
its nearly winter-
we expect it,  but we are weary too.


dandelion latte..
seriously-
how long has it been?

bonnie told me tonight (nearly 65)= she say's: "best thing i've ever tasted".  i am so honored= and also doing a little jig myself- cause this is my ALL TIME favorite..
thanks for sharing with me
xxoo

we are under construction

&

will be re-open

friday, october 26, 2012

xoxo

and suddenly it is september!

One year ago, this week, 1/2 of the kismet staff was laid off due to flooding from Hurricane Irene.  In a last chance effort to save the restaurant and attempt to recover from 2 near fatal floods in one year, we reduced our hours and our staff and have existed for the last year ambitiously working off our 2011 losses, and awaiting the day that we could renovate the restaurant and re-open with more weekday hours.  Alas, that time has come! & we are in the midst of renovation plans & scheduling interviews for additional staff & positions!

Here's what we are looking for:

Service Professionals

excited about beverages barista/juice attendant

  knowledgeable, charismatic and quality conscious waitstaff

host/hostess with the most/mostest

Daytime Juice & Espresso Bar Manager

experienced quick learner, self motivated and organized, community oriented, understands and relates to organic food philosophy 

Experienced Kitchen Professionals

dynamic self directed and motivated person/s, understands and is familiar with food sensitivities, organic & seasonal ingredients, has a realistic understanding of menu design, is organized and must be excited to work in a female dominant kitchen.

Daytime Dishwasher/Prep Cook

great opportunity for the right person to learn additional kitchen skills. Must be timely, have good personal hygiene and a very strong work ethic.

how to apply:

do  not: call, stop in, or wait outside the back door.

Do: 

create a personal statement including your name, address, phone number, age, passions & your opinion of your most desirable qualities. 

a list of your strongest references 

include the last 2 places of employment & contact numbers

a list of any trainings or experience you may have attended that would benefit your position

include a picture of yourself

note: most of the kismet employees have been with kismet at least 2 years.  we prefer long term (at least 1 year) commitments, and are looking for people who are proud to represent our philosophy on and off the clock.

compensation is dependent on experience, with room to advance. We have many staff perks, and pride our self on being a community oriented business.

email the above items to:

kismetkitchen@yahoo.com

you can learn more about our restaurant, menus, and history through this blog as well as www.kismetkitchens.com

summer time

the garden today!

It's been dry and and hot & sunny for most of the last 8 weeks.  We've had so many beautiful days, & this summer really has been unlike any other I have ever experienced in vermont.  The lack of rain does have it's disadvantages- which, in my opinion are much easier & more pleasant to deal with than an over abundance of rain, the likes of which nearly killed kismet last year.  Honestly, the lack of rain means that our sandy garden needs constant watering- which (due to a tiny budget that prevents us purchasing any sort of high tech irrigation) means at least 9 hours a week speant watering the garden!  Besides the obvious impact it has made on my seriously minuscule social life,  I am happy to spend the time in the garden & for the first time in nearly 7 years, I get to work outside of the kitchen!!

Thankfully, earlier this week we were showered with a blessed inch of rain & a hearty amount of lightning that woke the soil, stimulated the plants & gave everything a little boost of confidence for a couple of days.  Today, Moses & I went to the garden together to check on the 40 foot rows of tiny carrot seedlings genevieve & I planted nearly 3 weeks ago- with their roots so tiny & our soil so sandy, I was keeping my fingers crossed that they hadn't met their fate in the 90 degree weather we had earlier this week.  Sure enough they were still there, though a bit stunted & already dry in this morning's early sunshine.
Moses watered & I weeded, pulling out & setting aside the plantain for a salve we will make for gifts later this year.  We snacked on succulent purslane & nibbled the blueish gray leaves of the wild lambs quarters.  Then together, we walked through the garden to count toads, harvest herbs & green beans, & check on the pollination activity buzzing around the mellon & squash stations.
I asked Moses if he would rather work in the garden or in the kitchen & he readily said, "The garden!".  "Even if it were cold & rainy like last year?", I asked.  "Oh, right" he said, "definitely the kitchen."  Then he said, "Well, I guess you're pretty lucky to get to do both."  Yes, indeed I am.

TODAY'S HARVEST

another batch of green beans, ready to be pickled & set aside for august weddings

calendula blossoms, these perfectly orange blossoms will spend 4 months hanging out in 2 gallons of olive oil for a cheery golden salad dressing to brighten up our winter salads

sage tips, about to be married to a large jar of honey- a particularly aromatic & sensational relationship 

nasturtium & pansies, because they are fun to put in salads & i like the way the purple pansy petals look chopped up in my feta marinade mix

celebrate today

lately i have been so full of awe and inspiration

true gratitude

today i was met with

garden flowers

blue sky

& sunshine

i met the children after school to celebrate

the end of another school year

& the beginning of summer

tomorrow moses will turn 13

and officially kismet

will watch another set of teenagers

grow, blossom, and become

adults

just as we did with alexis years ago.

today is also my grandmother's birthday

june blake

one of the most gracious and inspiring people i have ever known

& whom i was named after 

When I was 15, I cooked a meal for my grandmother

whole grilled tomatoes with rosemary & lemon

and while we ate she exclaimed

"oh crystal, when you open a restaurant I WANT TO EAT THERE!!"

i laughed at the thought

because i never thought i would open a restaurant!!

now, 

30 years later

I

 invite you to join me in celebrating

 the many days and moments that have lead us all here

eat well 

love deeply

and enjoy yourself!

tonight:

for grandma:

chilled tomato soup

of pureed grilled tomatoes with rosemary & lemon

for my kiwi:

gluten free fish & chips

fresh maine flounder, house fries

xxooo