That menu thing again

After 12 looong years of arguing everyday over what's for breakfast, I decided to just do a menu for Gomez. Once/week I go thru the allergies and pick something everyone can eat so he doesn't have too much going on at once.
So, this week was kind of easy - 2 gf on one day and 1 who has to have eggs, no sweets on another day.
The gf said to me when I served the eggs to their table only, "see, that wasn't so difficult."
The must have eggs left at 6am.
But the menu thing is working on a couple of fronts - a lot less waste as I plan to use whatever is left from today in some format tomorrow. And we're not arguing. And, I can lay out the menu based on the number of people. (Ex - on Saturday we have a group of 5 and a group of 4. Damn near impossible to seat that combo but I have a breakfast that's easy to cook for them!)

Very good idea.
We started doing a menu for ourselves years ago when we both were working full time. No stress knowing what was in the 'fridge and what we were having for dinner.
Our inn menu planning is less structured, but just as needed.
(P.S. We rarely get allergies and requirements. But we did get a thank you for offering gf cereal.)

Morticia said:

...The gf said to me when I served the eggs to their table only, "see, that wasn't so difficult."...

Click to expand...

The local answer for that remark is "Excuse me?" (Sound going down at "ex", higher at "cuse" and with a sort of twist in the "me". But not at pronounced as in the US, but just that little twist of the tongue that tells you that they aren't saying it to say "sorry." Which really translates to "WTF is wrong with you?"
It's how we locally tell you that you are a rude idiot and you should be apologizing for that remark because of how rude it was.

Generic said:

Morticia said:

...The gf said to me when I served the eggs to their table only, "see, that wasn't so difficult."...

Click to expand...

The local answer for that remark is "Excuse me?" (Sound going down at "ex", higher at "cuse" and with a sort of twist in the "me". But not at pronounced as in the US, but just that little twist of the tongue that tells you that they aren't saying it to say "sorry." Which really translates to "WTF is wrong with you?"
It's how we locally tell you that you are a rude idiot and you should be apologizing for that remark because of how rude it was..

Click to expand...

I almost said it. I just walked away.

Morticia said:

Generic said:

Morticia said:

...The gf said to me when I served the eggs to their table only, "see, that wasn't so difficult."...

Click to expand...

The local answer for that remark is "Excuse me?" (Sound going down at "ex", higher at "cuse" and with a sort of twist in the "me". But not at pronounced as in the US, but just that little twist of the tongue that tells you that they aren't saying it to say "sorry." Which really translates to "WTF is wrong with you?"
It's how we locally tell you that you are a rude idiot and you should be apologizing for that remark because of how rude it was..

Click to expand...

I almost said it. I just walked away.
.

Click to expand...

Lucky it's you. I would have said it. Heck, I might have considered giving her a lovely GF brownie made with ExLax.

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important.

Silverspoon said:

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important..

Click to expand...

Silverspoon said:

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important.

Click to expand...

And I have a space labeled 'Issues' where I can put 'veg' so Gomez gets vegetarian sausage in for them, or GF so he gets the bread. (Or last week: 12 french toast, 2 eggs so he knows there's a table with eggs coming up and he gets the right pans out early on.) Or '3/5 nights' so he knows this is the 3rd of 5 nights. This is pretty tricky because it's a busy section: 3/5, 1/4, 2/3 all in a row. but it explains why there is something different everyday and why there are no repeats on starters or mains.
I have a friend who wants to know why don't I just do the same menu every week. Just shift the days if anyone is here longer. Good question! She says it's ok to repeat the breakfast during a stay but I don't like to do that. A good chunk of our guests want to try everything that's in the newsletter in one stay!

Morticia said:

Silverspoon said:

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important..

Click to expand...

Silverspoon said:

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important.

Click to expand...

And I have a space labeled 'Issues' where I can put 'veg' so Gomez gets vegetarian sausage in for them, or GF so he gets the bread. (Or last week: 12 french toast, 2 eggs so he knows there's a table with eggs coming up and he gets the right pans out early on.) Or '3/5 nights' so he knows this is the 3rd of 5 nights. This is pretty tricky because it's a busy section: 3/5, 1/4, 2/3 all in a row. but it explains why there is something different everyday and why there are no repeats on starters or mains.
I have a friend who wants to know why don't I just do the same menu every week. Just shift the days if anyone is here longer. Good question! She says it's ok to repeat the breakfast during a stay but I don't like to do that. A good chunk of our guests want to try everything that's in the newsletter in one stay!
.

Click to expand...

How long is your newsletter? This could be an add nights draw if they want to sample it all!

Whew, Morticia, I wondered when you were going to do this! I guess as basically a one-person operation, planning the menus was one of the easiest & most fun things of being an innkeeper for me.
And my dh would have no clue of what to make for breakfast anyway...let alone deal with multiple issues on any given morning.
So, super kudos to YOU!!!

Generic said:

Morticia said:

Generic said:

Morticia said:

...The gf said to me when I served the eggs to their table only, "see, that wasn't so difficult."...

Click to expand...

The local answer for that remark is "Excuse me?" (Sound going down at "ex", higher at "cuse" and with a sort of twist in the "me". But not at pronounced as in the US, but just that little twist of the tongue that tells you that they aren't saying it to say "sorry." Which really translates to "WTF is wrong with you?"
It's how we locally tell you that you are a rude idiot and you should be apologizing for that remark because of how rude it was..

Click to expand...

I almost said it. I just walked away.
.

Click to expand...

Lucky it's you. I would have said it. Heck, I might have considered giving her a lovely GF brownie made with ExLax.
.

Click to expand...

Oh My... jolly good one YES ! Ex Lax for sure
In like gf carob pancakes { Ex lax chips} in gf pancakes. Yep that would surly do it. hahahahahaa

Generic said:

Morticia said:

Generic said:

Morticia said:

...The gf said to me when I served the eggs to their table only, "see, that wasn't so difficult."...

Click to expand...

The local answer for that remark is "Excuse me?" (Sound going down at "ex", higher at "cuse" and with a sort of twist in the "me". But not at pronounced as in the US, but just that little twist of the tongue that tells you that they aren't saying it to say "sorry." Which really translates to "WTF is wrong with you?"
It's how we locally tell you that you are a rude idiot and you should be apologizing for that remark because of how rude it was..

Click to expand...

I almost said it. I just walked away.
.

Click to expand...

Lucky it's you. I would have said it. Heck, I might have considered giving her a lovely GF brownie made with ExLax.
.

Click to expand...

double post

Duff2014 said:

Morticia said:

Silverspoon said:

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important..

Click to expand...

Silverspoon said:

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important.

Click to expand...

And I have a space labeled 'Issues' where I can put 'veg' so Gomez gets vegetarian sausage in for them, or GF so he gets the bread. (Or last week: 12 french toast, 2 eggs so he knows there's a table with eggs coming up and he gets the right pans out early on.) Or '3/5 nights' so he knows this is the 3rd of 5 nights. This is pretty tricky because it's a busy section: 3/5, 1/4, 2/3 all in a row. but it explains why there is something different everyday and why there are no repeats on starters or mains.
I have a friend who wants to know why don't I just do the same menu every week. Just shift the days if anyone is here longer. Good question! She says it's ok to repeat the breakfast during a stay but I don't like to do that. A good chunk of our guests want to try everything that's in the newsletter in one stay!
.

Click to expand...

How long is your newsletter? This could be an add nights draw if they want to sample it all!
.

Click to expand...

Duff2014 said:

How long is your newsletter? This could be an add nights draw if they want to sample it all!

Click to expand...

Short. But there's a recipe in each one. Some guests have been getting it for years.

Morticia said:

Silverspoon said:

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important..

Click to expand...

Silverspoon said:

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important.

Click to expand...

And I have a space labeled 'Issues' where I can put 'veg' so Gomez gets vegetarian sausage in for them, or GF so he gets the bread. (Or last week: 12 french toast, 2 eggs so he knows there's a table with eggs coming up and he gets the right pans out early on.) Or '3/5 nights' so he knows this is the 3rd of 5 nights. This is pretty tricky because it's a busy section: 3/5, 1/4, 2/3 all in a row. but it explains why there is something different everyday and why there are no repeats on starters or mains.
I have a friend who wants to know why don't I just do the same menu every week. Just shift the days if anyone is here longer. Good question! She says it's ok to repeat the breakfast during a stay but I don't like to do that. A good chunk of our guests want to try everything that's in the newsletter in one stay!
.

Click to expand...

Since I do all the reservations, shopping and cooking and we only have 6 guests, our system is easier to keep track of. I do have to make notes for when to make a new batch of homemade yogurt though....that gets coordinated with the muffin recipe that uses up last weeks leftover batch.
At the moment I am using up all the freezer stored sides...risotto cakes, potato cakes, sweet breads. Friday is our LAST B&B breakfast for the year. Can you see me smiling!

Silverspoon said:

Morticia said:

Silverspoon said:

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important..

Click to expand...

Silverspoon said:

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important.

Click to expand...

And I have a space labeled 'Issues' where I can put 'veg' so Gomez gets vegetarian sausage in for them, or GF so he gets the bread. (Or last week: 12 french toast, 2 eggs so he knows there's a table with eggs coming up and he gets the right pans out early on.) Or '3/5 nights' so he knows this is the 3rd of 5 nights. This is pretty tricky because it's a busy section: 3/5, 1/4, 2/3 all in a row. but it explains why there is something different everyday and why there are no repeats on starters or mains.
I have a friend who wants to know why don't I just do the same menu every week. Just shift the days if anyone is here longer. Good question! She says it's ok to repeat the breakfast during a stay but I don't like to do that. A good chunk of our guests want to try everything that's in the newsletter in one stay!
.

Click to expand...

Since I do all the reservations, shopping and cooking and we only have 6 guests, our system is easier to keep track of. I do have to make notes for when to make a new batch of homemade yogurt though....that gets coordinated with the muffin recipe that uses up last weeks leftover batch.
At the moment I am using up all the freezer stored sides...risotto cakes, potato cakes, sweet breads. Friday is our LAST B&B breakfast for the year. Can you see me smiling!

.

Click to expand...

Wow! Last one of the year!

Morticia said:

Silverspoon said:

Morticia said:

Silverspoon said:

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important..

Click to expand...

Silverspoon said:

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important.

Click to expand...

And I have a space labeled 'Issues' where I can put 'veg' so Gomez gets vegetarian sausage in for them, or GF so he gets the bread. (Or last week: 12 french toast, 2 eggs so he knows there's a table with eggs coming up and he gets the right pans out early on.) Or '3/5 nights' so he knows this is the 3rd of 5 nights. This is pretty tricky because it's a busy section: 3/5, 1/4, 2/3 all in a row. but it explains why there is something different everyday and why there are no repeats on starters or mains.
I have a friend who wants to know why don't I just do the same menu every week. Just shift the days if anyone is here longer. Good question! She says it's ok to repeat the breakfast during a stay but I don't like to do that. A good chunk of our guests want to try everything that's in the newsletter in one stay!
.

Click to expand...

Since I do all the reservations, shopping and cooking and we only have 6 guests, our system is easier to keep track of. I do have to make notes for when to make a new batch of homemade yogurt though....that gets coordinated with the muffin recipe that uses up last weeks leftover batch.
At the moment I am using up all the freezer stored sides...risotto cakes, potato cakes, sweet breads. Friday is our LAST B&B breakfast for the year. Can you see me smiling!

.

Click to expand...

Wow! Last one of the year!
.

Click to expand...

Yup! Just doing Guest House in the cottage through October. Once I get this cast of my foot and leg and get through rehab I am going to seriously kick back and relax. With no early kitchen work for the rest of August and through the beautiful fall, a sunrise beach walk is in my future for sure.

Duff2014 said:

Morticia said:

Silverspoon said:

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important..

Click to expand...

Silverspoon said:

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important.

Click to expand...

And I have a space labeled 'Issues' where I can put 'veg' so Gomez gets vegetarian sausage in for them, or GF so he gets the bread. (Or last week: 12 french toast, 2 eggs so he knows there's a table with eggs coming up and he gets the right pans out early on.) Or '3/5 nights' so he knows this is the 3rd of 5 nights. This is pretty tricky because it's a busy section: 3/5, 1/4, 2/3 all in a row. but it explains why there is something different everyday and why there are no repeats on starters or mains.
I have a friend who wants to know why don't I just do the same menu every week. Just shift the days if anyone is here longer. Good question! She says it's ok to repeat the breakfast during a stay but I don't like to do that. A good chunk of our guests want to try everything that's in the newsletter in one stay!
.

Click to expand...

How long is your newsletter? This could be an add nights draw if they want to sample it all!
.

Click to expand...

Duff2014 said:

This could be an add nights draw if they want to sample it all!

Click to expand...

- What an idea to promote.

Silverspoon said:

Morticia said:

Silverspoon said:

Morticia said:

Silverspoon said:

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important..

Click to expand...

Silverspoon said:

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important.

Click to expand...

And I have a space labeled 'Issues' where I can put 'veg' so Gomez gets vegetarian sausage in for them, or GF so he gets the bread. (Or last week: 12 french toast, 2 eggs so he knows there's a table with eggs coming up and he gets the right pans out early on.) Or '3/5 nights' so he knows this is the 3rd of 5 nights. This is pretty tricky because it's a busy section: 3/5, 1/4, 2/3 all in a row. but it explains why there is something different everyday and why there are no repeats on starters or mains.
I have a friend who wants to know why don't I just do the same menu every week. Just shift the days if anyone is here longer. Good question! She says it's ok to repeat the breakfast during a stay but I don't like to do that. A good chunk of our guests want to try everything that's in the newsletter in one stay!
.

Click to expand...

Since I do all the reservations, shopping and cooking and we only have 6 guests, our system is easier to keep track of. I do have to make notes for when to make a new batch of homemade yogurt though....that gets coordinated with the muffin recipe that uses up last weeks leftover batch.
At the moment I am using up all the freezer stored sides...risotto cakes, potato cakes, sweet breads. Friday is our LAST B&B breakfast for the year. Can you see me smiling!

.

Click to expand...

Wow! Last one of the year!
.

Click to expand...

Yup! Just doing Guest House in the cottage through October. Once I get this cast of my foot and leg and get through rehab I am going to seriously kick back and relax. With no early kitchen work for the rest of August and through the beautiful fall, a sunrise beach walk is in my future for sure.
.

Click to expand...

Silverspoon said:

Yup! Just doing Guest House in the cottage through October. Once I get this cast of my foot and leg and get through rehab I am going to seriously kick back and relax. With no early kitchen work for the rest of August and through the beautiful fall, a sunrise beach walk is in my future for sure.

Click to expand...

Stop! You're making me cry!

Silverspoon said:

Morticia said:

Silverspoon said:

Morticia said:

Silverspoon said:

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important..

Click to expand...

Silverspoon said:

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important.

Click to expand...

And I have a space labeled 'Issues' where I can put 'veg' so Gomez gets vegetarian sausage in for them, or GF so he gets the bread. (Or last week: 12 french toast, 2 eggs so he knows there's a table with eggs coming up and he gets the right pans out early on.) Or '3/5 nights' so he knows this is the 3rd of 5 nights. This is pretty tricky because it's a busy section: 3/5, 1/4, 2/3 all in a row. but it explains why there is something different everyday and why there are no repeats on starters or mains.
I have a friend who wants to know why don't I just do the same menu every week. Just shift the days if anyone is here longer. Good question! She says it's ok to repeat the breakfast during a stay but I don't like to do that. A good chunk of our guests want to try everything that's in the newsletter in one stay!
.

Click to expand...

Since I do all the reservations, shopping and cooking and we only have 6 guests, our system is easier to keep track of. I do have to make notes for when to make a new batch of homemade yogurt though....that gets coordinated with the muffin recipe that uses up last weeks leftover batch.
At the moment I am using up all the freezer stored sides...risotto cakes, potato cakes, sweet breads. Friday is our LAST B&B breakfast for the year. Can you see me smiling!

.

Click to expand...

Wow! Last one of the year!
.

Click to expand...

Yup! Just doing Guest House in the cottage through October. Once I get this cast of my foot and leg and get through rehab I am going to seriously kick back and relax. With no early kitchen work for the rest of August and through the beautiful fall, a sunrise beach walk is in my future for sure.
.

Click to expand...

You are making us all jealous!

Duff2014 said:

Silverspoon said:

Morticia said:

Silverspoon said:

Morticia said:

Silverspoon said:

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important..

Click to expand...

Silverspoon said:

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important.

Click to expand...

And I have a space labeled 'Issues' where I can put 'veg' so Gomez gets vegetarian sausage in for them, or GF so he gets the bread. (Or last week: 12 french toast, 2 eggs so he knows there's a table with eggs coming up and he gets the right pans out early on.) Or '3/5 nights' so he knows this is the 3rd of 5 nights. This is pretty tricky because it's a busy section: 3/5, 1/4, 2/3 all in a row. but it explains why there is something different everyday and why there are no repeats on starters or mains.
I have a friend who wants to know why don't I just do the same menu every week. Just shift the days if anyone is here longer. Good question! She says it's ok to repeat the breakfast during a stay but I don't like to do that. A good chunk of our guests want to try everything that's in the newsletter in one stay!
.

Click to expand...

Since I do all the reservations, shopping and cooking and we only have 6 guests, our system is easier to keep track of. I do have to make notes for when to make a new batch of homemade yogurt though....that gets coordinated with the muffin recipe that uses up last weeks leftover batch.
At the moment I am using up all the freezer stored sides...risotto cakes, potato cakes, sweet breads. Friday is our LAST B&B breakfast for the year. Can you see me smiling!

.

Click to expand...

Wow! Last one of the year!
.

Click to expand...

Yup! Just doing Guest House in the cottage through October. Once I get this cast of my foot and leg and get through rehab I am going to seriously kick back and relax. With no early kitchen work for the rest of August and through the beautiful fall, a sunrise beach walk is in my future for sure.
.

Click to expand...

You are making us all jealous!
.

Click to expand...

We paid our dues...closes out our 27th year here as B&B. Will be cutting back even further next year.
Although my food certification is goo through 2017 discussions here have inspired me to think of limiting breakfasts mid-week, offering our full fare only on Friday, Saturday and Sunday.
So thanks to all of you for sharing !

Silverspoon said:

Duff2014 said:

Silverspoon said:

Morticia said:

Silverspoon said:

Morticia said:

Silverspoon said:

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important..

Click to expand...

Silverspoon said:

Yes, I know what you mean. I am doing a menu this year myself and find that my mornings are much more relaxing. I can pull what I need out of the freezer the night before and, like you, I can repeat entrees if I have a new batch of guests. We get a fair number of guests staying 5-7 nights during the summer so planning is important.

Click to expand...

And I have a space labeled 'Issues' where I can put 'veg' so Gomez gets vegetarian sausage in for them, or GF so he gets the bread. (Or last week: 12 french toast, 2 eggs so he knows there's a table with eggs coming up and he gets the right pans out early on.) Or '3/5 nights' so he knows this is the 3rd of 5 nights. This is pretty tricky because it's a busy section: 3/5, 1/4, 2/3 all in a row. but it explains why there is something different everyday and why there are no repeats on starters or mains.
I have a friend who wants to know why don't I just do the same menu every week. Just shift the days if anyone is here longer. Good question! She says it's ok to repeat the breakfast during a stay but I don't like to do that. A good chunk of our guests want to try everything that's in the newsletter in one stay!
.

Click to expand...

Since I do all the reservations, shopping and cooking and we only have 6 guests, our system is easier to keep track of. I do have to make notes for when to make a new batch of homemade yogurt though....that gets coordinated with the muffin recipe that uses up last weeks leftover batch.
At the moment I am using up all the freezer stored sides...risotto cakes, potato cakes, sweet breads. Friday is our LAST B&B breakfast for the year. Can you see me smiling!

.

Click to expand...

Wow! Last one of the year!
.

Click to expand...

Yup! Just doing Guest House in the cottage through October. Once I get this cast of my foot and leg and get through rehab I am going to seriously kick back and relax. With no early kitchen work for the rest of August and through the beautiful fall, a sunrise beach walk is in my future for sure.
.

Click to expand...

You are making us all jealous!
.

Click to expand...

We paid our dues...closes out our 27th year here as B&B. Will be cutting back even further next year.
Although my food certification is goo through 2017 discussions here have inspired me to think of limiting breakfasts mid-week, offering our full fare only on Friday, Saturday and Sunday.
So thanks to all of you for sharing !
.

Click to expand...

Enjoy!