New friends!

06:45 hrs
22 June 15

      We had guests at the WAYWARD INN and with guests the table is usually burdened with a spread of food. The difficulty is that two of the guests are professional chefs and Chef Blaine was concerned that his offerings would not be up to their standards.

     Enroute to their travels about the Valley my BETTER HALF's Travelling Relatives dropped off a Chinook salmon to be cooked on the Flame Pit. But prior that all other dishes had to be completed. Ribs to be smoked, chicken to be seared off, etc. The only issue was a signature dish that the two culanarists would had not had. My LOBSTER quickly suggested Beet Leaves and dough. The bread maker was on at 08:30 hrs and the tasty morsels had been assembled and were baking by 12:00 hrs. Final touches were done under the watchful but questioning gaze of the Seafaring Chefs.

     The meal was a hit. The salmon was great and all the other components fit in. In my opinion, the two Seafaring Chefs felt comfortable at the WAYWARD INN.  Maybe it was our open nature as one chef does not often turn over the keys to the  larder. Doing so bridged a huge chasm. Though personally, I think it was the Islay Caesar's that did the trick.