Ok, I should not start with a bad word. I am not a patient person. I try hard to be, but I vent. I need to and will buy a bottle of wine tonight...
We are trying to sell the farm and the cheese business. It is not because I don't like what I am doing or am not making money. We have family health stuff to deal with in MA. I am tired. I can make cheese anywhere.
I have offers for the cheese business. If we stay, do I sell this? What do I do then? If it is here will it make the farm easier or harder to sell? There is over 600# of cheese in the cooler. Do I retail it local? Do I wholesale it? Do we open the farm store like planned as though we will be here always? Should I make more cheese? Should I just take the whole thing with us? Do I sell and repopulate a plant somewhere else?????
I hate unknowns like this. Especailly when I have to deal with a variable tempered husband who is less fun to live with when there are so many unknowns.
Next thing to ponder... where? Washington County NY, VT, Berkshires, NH... All have their plus and minus arguments. I just want a simple farmstead and make cheese. I want my Kerry cows and maybe a devon or two for butter and blue cheese. I want calm and order. (what was that calm and order?).
I got the plant and the Cut and wrap room cleaned. I did leave that for a day. I hate to do that, but I hurt so much. It was a nice thing to ponder everything with the steam coming from the vat and the cool breeze from the cracked open window. I have to finish the boiler room and get the next round of cheeses waxed. That will be tomorrow and Thursday. Tomorrow I will have to confirm that people are or are not coming to the cheese workshop this weekend. Did that again... you know they say they are coming... I don't market and then they don't send deposit. Busy life means loose ends.
Think happy cheese thoughts!