HayMa’s Home Kitchen

09/13/2026

We've been pretty quiet around here lately.

Not because HayMa's disappeared. Sometimes you need a little time away from the noise to figure out what you actually miss about something.

I've still been cooking. Still learning. Still working on bread and trying new techniques. Just without feeling like everything needed to become a menu or a Facebook post.

Then I cooked a few dinners recently, and something felt different.

The kitchen stayed clean. I wasn't buried in recipes or trying to turn out a mountain of containers. I tasted, adjusted, and kept cooking until the food felt right.

And when I finished, I realized something.

I had really enjoyed the cook.

That got me thinking about HayMa's, where we've been, what meal prep taught us, and maybe what I've actually been missing.

I put those thoughts into our latest blog:

**Maybe I Just Wanted to Cook**

If you've been part of the HM Kitchen Crew for a while, I think you'll understand this one. ❤️

👉 https://haymashomekitch.com/blog

09/05/2026

When you got your new bottle of Caribbean rum in the mail and you have to drink it while watching

07/12/2026

Maybe Good Isn't Good Enough Anymore.

A few days ago I cooked for family and friends at a Fourth of July cookout.

The funny thing is... I couldn't stop thinking about two burgers.

Not because anyone was upset.

Because I knew they weren't the burgers I wanted to serve.

That one cookout sent me down a rabbit hole that made me question something I've never really thought about before...

When does a recipe stop being "finished"?

The more I learn about cooking, the more I realize I want to simplify things—not complicate them.

I think this may be the most personal blog I've written yet.

If you've ever cared deeply about a hobby, a craft, or something you love doing, I think you'll understand exactly what I mean.

☕ Grab a cup of coffee and give it a read.

👉 https://haymashomekitch.com/blog

I'd love to hear your thoughts...

Do you think recipes are ever truly finished, or are they always evolving?

— David

A chef-driven kitchen in Irving offering small-batch bakery drops, catering, and limited meal prep

05/01/2026

Been spending some time back in the kitchen lately working on dough, slowing things down, and trying to understand the process a little more instead of rushing through it.

A couple days ago I wrote a blog about that… what I’m learning, what’s working, and what still needs adjusting.

If you’ve been following along, you’re watching it happen in real time.

https://haymashomekitch.com/blog/f/paying-attention-one-batch-at-a-time

04/30/2026

We’ve been quiet… just working.

Don’t sleep on us.

Big things coming out of this kitchen.

03/26/2026

The Pastrami Project — Final Chapter.

After weeks of curing, smoking, and waiting… it all came together.

House-made pastrami, fresh deli rye from the oven, and a side of hand-cut fries.

This whole thing started from a simple love of a really good Reuben.

If we’re going to build a food truck around scratch-made food, this is the kind of sandwich we’re aiming for.

Real ingredients. Real cooking. Food that takes time.

David
HayMa’s Home Kitchen

03/25/2026

Spent some time in the HayMa’s kitchen this weekend working on a New York–style deli rye.

As we keep working toward our future food truck and the bread program we hope to serve from it, this loaf is starting to feel like a winner.

This rye was born from a simple love of a really good Reuben.

Rye flour, caraway, coriander, coffee, cocoa, honey… real ingredients and a kitchen that smelled like a bakery all afternoon.

Now I’m curious…

Would you rather buy a loaf from a home baker, or just grab one from the grocery store?

David
HayMa’s Home Kitchen

03/20/2026

The Pastrami Project – Smoke Day

About a week ago we shared the start of this project when we mixed up a house brine and dropped a brisket flat in to cure.

After several days soaking in that brine, the brisket came out and was soaked in cold water for about an hour to remove some of the excess salt from the cure.

From there it was rinsed, dried, and coated in a pastrami spice rub before heading onto the smoker.

Low and slow smoke turned that brisket into what you see here a beautiful peppery bark that’s the foundation of great pastrami.

Right now the pastrami is resting in the refrigerator for a few more days before we slice into it. Letting it chill allows the smoke and spices to settle into the meat and helps it firm up so we can get those classic thin deli-style slices.

Next step: fresh baked rye bread and the final pastrami sandwich.

03/18/2026

The bacon project officially wrapped up this morning.

After curing and slowly smoking our own bacon this week, it finally hit the pan for breakfast… alongside fresh sliced homemade bread, buttered toast, and a couple eggs.

There’s something special about taking the time to make food the old way. Simple ingredients, patience, and a little smoke can turn into something pretty amazing.

Honestly, this kind of food is exactly what inspires what we hope to serve someday from a HayMa’s food trailer.

Simple. From scratch. Made with care.

— Chef David
HayMa’s Kitchen

03/16/2026

Somewhere along the way a lot of us start waiting for the perfect moment.

The right timing.
More experience.
A little more confidence.

But most of the things that change our lives didn’t start that way.

They started when someone finally decided to move.

Tonight’s board says it pretty well:

Waiting for perfect
keeps most people stuck.

Starting
is what changes things.

— Chef David

03/16/2026

The bacon project is officially finished.

After the cure and a slow smoke, this slab of homemade bacon came off the smoker yesterday. There’s something satisfying about taking the time to do it the old way — simple ingredients, patience, and good smoke.

Tomorrow we’ll show you the best part… when it hits the pan.

— Chef David
HayMa’s Kitchen

03/14/2026

New kitchen experiment at HayMa’s

The bacon project is still going, but now we’ve got something else in the works.

A brisket flat just went into a brine for pastrami, and we started fermenting cabbage for what will eventually become sauerkraut.

If all goes according to plan, we’ll end up with a full house-made pastrami sandwich — rye bread, smoked pastrami, kraut, and Russian dressing.

Let’s see how this one turns out.

For anyone curious, I dropped the brine recipe in the comments.

— Chef David