The Perfect “Working” Lunch

Over the past couple of years, while working for reCAP Mason Jars, I have had the opportunity to meet successful entrepreneurs, growing start-ups, aspiring brands, and innovative inventors from all over the world.  I couldn’t be more grateful to reCAP Founder, Karen Rzepecki, who recently successfully launched a unique fermentation solution on Kickstarter (and knocked it out of the park!).  She has taught me many things about making the transition from corporate to start-up, and in fact, she is a great inspiration for my new career as Founder of Carlo Fuda LLC, under which I operate BOCCAfuda and PegYourPants.

Starting your own business, taking an idea from ‘just an idea’ to something that is real, that requires a lot of work and commitment, and that is your every day bread and butter, takes a lot of guts and can be scary.  It’s Sunday, and I’ve been working since 8:30 this morning.  I’ll probably work until late tonight, but I’m enjoying it.  I’m fueled by my own potential, and every day, I return, in some way, back to the drawing board.

On days like today, when my motivation is through the roof, I have to remember to eat lunch, and take a break.  I called this post a ‘working’ lunch because this is more than just a sandwich.  This picture represents a lunch that started with ideas in kitchens and turned into successful businesses.  I’m hungry (and inspired).

boccafuda-confetti-peppers-recap-mason-jars

Featuring a ham, cheddar and pepper-jack cheeses, with mayo, on soft-rye sandwich.  The magic ingredient that kicks it up about 200 notches?  Confetti Peppers. Introducing Valita Ross.  Her original creation of thinly sliced peppers, marinated in oil and vinegar, and a savory blend of herbs and spices is now a staple in many home across Ohio and the country.  I am experimenting with several recipes and will be sharing those soon.  The peppers can be used on sandwiches, pizza, salads, meats, and dips.  What’s even better?  reCAP FLIP not only makes snatching peppers easier and cleaner, but then you can reuse and re-purpose the jar (it’s an actual Regular-Mouth Mason jar) – a delicious and multi-functional harmony between two start-up products that I love.

As a side dish, I enjoyed fermented fennel, shallots, and carrots that I made using the reCAP Fermenter.  Prior to taking the entrepreneur plunge, I worked with Karen on The Art of Aperitivo campaign, and I am now an avid fermenter.  The airlock fits reCAP POUR lids, and then can be used and reused in so many ways. Learn more about fermenting at home by visiting MasonJars.com.

Stay tuned for more recipes here at CarloFuda.com and thank you for visiting.

Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog.  Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

 

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