WOW! Time sure does fly when you are new Inn Keepers.
It has been a few weeks since we last spoke to the free world and we have had nothing but fun and interesting experiences. We must start with this morning's breakfast. Michael was ready to make a lovely plate of sun dried tomatoes, cilantro, scallion and mozzarella cheese filled omelets. Their partners in crime would include a medallion of hash-browned potatoes and two slices of oven baked pork backs. Washing it down was a manageable glass of a freshly blended fruit smoothie garnished with a single purple grape. Our first group of guests began to make their way into the dining room when...the frigging electricity went away! The entire complex is now running on emergency lights and Michael is in the dark. Ha! Trying to chop vegetables, in the dark, with no formal training is not as easy as it may sound. Joanne began to offer the guests simpler fare like cereal, bread with something spread on top it, cups of ice garnished with a straw, and dry oatmeal. Michael was a bit frantic and Joanne was becoming ever so creative. Just when the bad was about to turn into the ugly...the frigging electricity comes back! Long story just a little bit longer, the breakfast was a success. Some enjoyed the original idea and others knocked back their dry oats while sucking them through a straw. Everyone left happy and nourished.
Summer is on its way and the summer menu is coming on strong. Michael, Joanne and Chef Chris (mostly Joanne and Chef cause Michael likes to stare out the window when people are talking) talked about all the wonderful things that should be on the summer menu. We would love to divulge the menu to all of you but, we can't because it's not quite complete. So, here is a verbal taste of what you will encounter when you come this way to stay and to unwind from the hectic world of "Why am I not at the Craignair?"
Lobster Newburg-a cream basil sauce with paprika, sherry, freshly grated Parmigiano/Reggiano cheese and daily baked toast points.
Pan Seared Duck(which has been brined)-with a cranberry-orange reduction along side a Japanica rice.
Mussels Mariniere-steamed in a savory broth consisting of white wine, butter, Dijon mustard, cream, herbs and finished with a tangy splash of lemon juice.
And this is only the beginning.
As we used to say in Colorado, "Come and Get it Boys!" or "YeeHaa!" or "No, I will not share!"
Along with all of the above, we have had nothing but wonderful people coming through and spending time at the Inn. We feel very fortunate to have met so many individuals and we look forward to the future and its selections. The weather has shown us that it has no idea what it is doing and we can always look forward to waking up to something new.
The mosquito population has shown us that they have an "organized crime" sort of energy around here. There are very specific times during the day when they come out and start breaking knees. The other night we went to the edge of the coast to try and capture a picture of the rising moon. As we began to focus the camera we realized that our foreheads were dripping blood. Oh My God! This insect was everywhere and at such an intensity that we thought for sure we would need transfusions. As disgusted as people may find our next statement, we will say this with a hand held high, "Deet Is Our Friend!" It may burn your skin but, it is the repellent of choice. Mosquitos Suck! The pun was intended.
We want to thank everyone on our staff for being super positive and hard working to get the summer moving smoothly and shifting into the higher gears.
We also want to thank everyone who has spent time in our beds and at our tables. We appreciate each and every one of you and hope to treat you well in the future.
We will sign off by saying that this is the best thing we could have ever done and we are very happy being tired and a part of people's lives. Long Live The Queen!
Until next time...Be Well, all of you.
That is all.
