Okay, so… before I’ve even managed to post a single recipe or a photo of food I’ve prepared from my (very, very, VERY) tentative, I’ve decided to open a food truck. Jesus. Why? Well, low overhead, mainly. Plus, I feel pretty confident about modifying a truck—or, rather, a Winnebago.

Yep.

The more research I’m doing, the more likely it seems that if I go the food truck route as opposed to a traditional brick and mortar, I’ll be converting an RV into a food truck. Plus, I found a free Winnebago on Facebook marketplace, so… If only the seller would get back to me (really hoping it’s not stolen. Lols). Sadly, that RV “sold.” Oh, well… Maybe next time. Anyways…

Now, you may be wondering what kind of food I’ll be serving. Well, unlike most food trucks, I’d actually want a rotating menu. This way it engages the customers, and hopefully encourages them to keep coming back. Every season, the menu—which itself would be small—would change. As a matter of fact, I’m currently working on the dishes; tinkering with it and playing with different flavors and textures until I find items that won’t be too complicated but will help my truck stand out.

Speaking of the truck, I have to also build plans for the RV conversion… once I actually get one and figure out the dimensions. So, it probably seems curious to you that I’d announce something that is obviously not going to happen until well into the future: That way I’ll have some company on this journey.

Look, it’s gonna be crazy stressful, and I could get a counselor or coach to talk stuff through, but I’m so busy with a full-time job on top of everything… this just makes more sense for me.

Plus, it’ll be a cool way to share the progress—including a ton of food pics.