Week one is over! It has been wonderful. An example of a typical day: I get up at about 5/530 am to start breakfast which is at 7. I have to use my headlamp because the generator does not come back on until 6am. That means that anything electric does not work - lights, appliances, water, etc.. The stove and oven are run by propane so I can at least get started. Breakfast always has available - cereal, oatmeal cups, sometimes fruit. I prepare the eggs/bacon/pancakes and breakfast meats. Lunch is easy - the clients make their sandwiches from stuff we supply and I have to make sure that there is a different homemade cookie every day. Dinner includes an appetizer such as bacon wrapped ptarmagin, or salmon spread, or brie. There is something different every evening and the only thing repeated during the week is salmon for dinner.
Desserts - Cheescake with Berries - baked from scratch, dump cake, applesauce cake, pound cake with spiced rhubarb sauce, Chocolate brownie/cake, apple slab pie.
Kitchen disasters (at least in my mind) - Slightly overcooked fish and dinner late on BBQ night (nuff said on that Thank you). Potatoes for potato salad came out crumbly so had to make twice baked mashed potatoes.
Weather is foggy, overcast and misting rain. The fog gets so thick that can't see the lake that's a short distance from the lodge.
Ending week one on an up beat, all the clients loved the food and told me that I was a great cook. A couple even wanted to know how I learned to cook so well!