Are we going to be too cute or what?

It is Narragansett, RI in the year 2011. The modern conveniences travelers enjoy like WIFI, yummy breakfasts, TVs with DVD players, and air conditioning are all found at the Blueberry Cove Inn.

You will also find that most retro of clothing: aprons.

I feel a little like I am channeling June Cleaver and her posse but they knew what they were doing. An apron protects your clothing and gives you pockets to stash things that you need during the day. Granted she probably kept a dust rag in hers and I keep a cordless phone in mine but neither of us would feel complete with out our trusty garb.

Now that we have housekeeping helpers, Liz and Annie, we need some new aprons. This is the first of the new batch that my mom in Texas is sewing for us. Thanks mom!!

Now if I could only find my little string of pearls to wear while cleaning I'd be all set.

Shhhh! secret scrambled egg ingredient

I have been playing with scrambled egg ingredients lately. This one is a keeper.

McCormick's Grill Mates Montreal Steak Seasoning. Yes, the same stuff you use on steak and other meat is fantastic in scrambled eggs. I usually add some shredded cheese, what ever happens to be in the fridge, just to smooth out the eggs but the peppers, spices, and garlic in the seasoning really makes the eggs pop.

This Works for me on Wednesday and any other day of the week.

(McCormick doesn't know anything about me or this post or my inn which is really too bad because they could host an intimate executive meeting here and taste these fantastic eggs.)

Salmon Scrambled Eggs

Quick recipe:

1.  Buy a B&B in Narragansett, RI.
2.  Attract wonderful guests that love seafood but bring home extra portions. (Safety note: only food that is brought home directly from the restaurant can be used and only the guest supplying the fish is served this dish.)
3.  Flake the fish gently, chop if you think the bits are too large. Plan on one heaping tablespoon of fish for each egg used.
4. Whisk a heaping tablespoon of cream cheese into one egg until frothy.
5. Add three more eggs and whisk a bit.
6.  Pour into a prepared pan and begin to cook just like any scrambled egg.
7. Add the salmon, continuing to cook to the dryness you like.
8. Serve to happy guests.

Narragansett is home to the village of Gallilee which boasts of one of the largest fishing fleets in New England. Naturally eating that seafood is one of the joys of coming to Rhode Island. Last evening the guests went to the Mariner Grill where they had a fantastic meal. Like most entrees in the region the portions were a bit too large for one meal so they brought home a gorgeous piece of salmon.

This morning breakfast featured ravishing red strawberries with vanilla yogurt and granola, the ever popular Belgium style waffle, and sides of scrambled eggs with salmon. More members of the Clean Plate Club left the dining room!