The big deal today is the late start. Work starts at 10 instead of 8, and it's amazing how this one change in routine marks this as a special day. So it was breakfast for eight at 9:15 this morning. Went quite well today probably because I was a little more relaxed, starting the process a few minutes earlier. First step, butter on the two tables so it's soft enough to cut by the time everyone sits down. Then I set the tables, make coffee and orange juice and preheat the oven for the bacon. I lay the bacon out on a foil lined cookie sheet (with edges of course). I start making syrup, and by this time, Kit's in the kitchen, helping himself to coffee and Stuart comes down the hallway of this double-wide with his laptop in hand and begins making decaf for us. Kit and I discuss french toast egg to milk ratios. Kit makes his with vanilla and cinnamon. I'll have to try that, when it's just Stuart and me. Today I'll just stick to a little sugar and vanilla. I prepare the french toast mixture, then start cracking the eggs for scrambled eggs.
I never thought about how much time it takes to crack eggs. I actually need to factor in that time in my breakfast prep schedule. Turns out it's not instantaneous. The meals definitely come out best when I've thought through the steps, how long to allow for each, and what order to do things in, especially for dinners, when I'm inclined to write down the schedule.
Kit heads to the Harvester Barge to pick up two of our crew members. The rest are here in this trailer which is temporary housing until the barge is ready for all of us. By a little after 9:15, everyone's gathered and I start laying out the eight plates with french toast, walk around with the pan of just done scrambled eggs, and put the plates of bacon on the table.
I sit down, take a deep breath, sip my coffee and feel grateful for another small accomplishment: a crew happily eating breakfast together.
