Wilder by the Dozen: Best of My B&B Brunches - E-book - ePub

I soon learned how to do make ahead dishes and staged mis en place items that would require very little effort in the mornings. I even set the table fully the night before and had chilled juice glasses ready to be filled in the morning too. I would almost sleepwalk to the coffee maker but after my first superb cuppa I could cook, be cheery, answer questions and chat all at once. I made it as easy as possible on myself to entertain graciously and without stress.
Here's where I created more pre-prep and bake off dishes like the Macadamia Banana French Toast, Spinach and Egg Strada. I even figured out how to make a heat and hold scrambled egg base that I served in avocado halves, hollowed acorn squash cups, mini voule aux vents and filo cups. It was always more unique than the ubiquitous eggs, tomato, bacon and beans of English and Aussie style breakfasts. So were the many B&B's I stayed at over the years.
I always loved B&B's over sterile over-large hotels with their old-world charm and homey furnishings and interesting locals to learn from. Some of my best brunches were in the Southwest and Santa Fe where I enjoyed press trips of skiing dining and doing a variety of B&B's. I evolved my later restaurant and resort reviews from these initial articles.