|The Kitchen Whiteboard|
It’s October in Asheville. The trees are brilliant with color, the skies are a clear, deep blue and the inns and hotels are fully booked. Which means that James and I have not had time to leave our Asheville Bed and Breakfast, The Carolina, to explore anything to share with you. Our lives have revolved fully around the coming and goings of our guests.
We have had any number of wonderful people pass through our doors: classmates and families, birthdays, anniversaries and engagements have all been celebrated. And while the people are one of the reasons we do this, at times our focus has narrowed down to the whiteboard in the kitchen with its instructions for the following morning. This is where I write the menu for the next two days every morning along with any special instructions for our guests.
|Mike and Melissa showing off the ring|
|The Adabelles: Class of 1964|
|James helps out in the Kitchen|
We couldn’t make all this happen with such seeming ease without help and James and I are extremely lucky in our staff. Sara, our Assistant Innkeeper, has been with us since we bought the inn. She has lived in Asheville for more than ten years and has a vast store of knowledge about the city and the surrounding environment. She has a gentle, calm manner about her which the guests love but she is a whirlwind of activity behind the kitchen door. She is joined by Alan, our housekeeper. Alan found us one day when he was going door to door looking for a job. He lives in a Christian Outreach Home for US Vets and has proved to be utterly reliable, honest and hardworking. I wanted to take a picture of the two of them for you but they wouldn’t let me. They have been unflappable this month as we have faced multiple days of complete check-out/check-ins, a broken dryer (which took over a week to get fixed!) and all of the complexities of our busiest month.
So, since I can’t share with you anything from outside the Carolina Bed & Breakfast, I would like to share with you something from inside. This is a variation of our breakfast quiche which makes good use of seasonal fruit (I think!)