Wednesday, July 18th, 2018
My hundredth guest checked out this morning, pronouncing that breakfast was by far the best he and his family had enjoyed so far in England. Not just “the best”, but “by far the best”, which makes me wonder what other B&Bs provide, as I consider that my offerings are not that extraordinary. Particularly appreciated were the fresh ingredients. I always supply fresh fruit salad, homemade yogurt and homemade bread. These have to be prepared several times per week, as they have shelf lives of little more than one day at worst (the fruit; the bread) and four days at best (the yoghurt). And the eggs are usually from our own hens, though laying has slowed down considerably now, and if everyone wants two eggs for breakfast, I sometimes have to supplement them with bought eggs.