The bacon, egg, and cheese with bok choy is new for us this year and has proven to be a real hit. It’s the most complicated sandwich to make by far, requiring 3 burners, but it’s totally worth it.

In other news, our sourdough mother was sluggish for the first week but is now very vigorous. Perhaps it was those flowers I bought for her on mothers day? Lesson learned, always be nice to your mother.

I went on a walk around the cart neighborhood and posted up the flyers that I made. Little kids seemed very interested in what I was doing. They would stare at me wide eyed, as if staple gunning my statement up in public was an illicit act. Their parents would briefly glance at the device in my hand just long enough to verify it wasn’t a dangerous weapon, and then continue on their way. I’ve never done this sort of thing before and to me it did seem perhaps a little illicit.

Last week was a little hectic. On Wednesday morning I arrived at the cart only to find that I had no water pressure. Jason from the Hawaiian cart let me know that on Tuesday he had noticed large amounts of water pouring out the side of the cart and so he had turned my water off. Jeez! I knew exactly where the leak was coming from, it was a troublesome transition behind the stove for my “soup filler” faucet. I had to quickly pull off the siding and cap the connection. I still haven’t gotten around to patching it back up though. That’s on my to-do list for today.

Here we are simmering the beef bellies in a pickle spice until they are as tender as pulled pork. Yesterday was apparently a day for ruebens, as all but one sandwich ordered was for thus.

The warm weather is here and the cart is fully back in action! Me and Jen were joking around about having caught fur ball fever. Perhaps you love rabbits? Perhaps you desire carrot sandwiches? We have what you are needing!

This sandwich has roasted carrots, parsley mashed up with olive oil, and fontina cheese from Willamette Valley creamery.

It’s official. We have moved in to the Green Castle, at NE 20th and Everett. This pod is shaping up to be super awesome. We will be doing lunch, followed by breakfast in June.

The cart will be opening soon, perhaps next week. Me and Jen are checking out some locations. We cannot guarantee that we will be downtown as it’s very congested. The cart bubble continues to inflate.

The new menu is being refined. Yesterday we cooked a fried egg sandwich with gruyere and a kale slaw, a roasted carrot sandwich with tallegio and a parsley chive pesto.

Portland Monthly wrote a great little post on the cart. Check it out!