(In Machias, Maine, Liz Fauver runs a cozy Bed and Breakfast called the Blue Butterfly, and she is not exaggerating even a little bit about how eagerly guests anticipate her breakfasts. Clif and I have stayed at the Blue Butterfly several times, and we have come to the conclusion that Liz Fauver is one of the best home cooks we know.—LMG)  

People are my pleasure. Food is my passion. 

A natural transition after thirty-plus years in a classroom was to open a small bed and breakfast. This allows ample opportunity to meet and greet people and to show off my culinary skills. 

My B & B guests choose the time they want breakfast on the table. Coffee is ready a half hour earlier. I do try to have good aromas wafting up stairs, causing the salivary glands to start flowing. 

For first-time guests it may be baked blueberry French toast. I can then give them a lesson on the wild blueberry industry here in Washington County, Maine. Or I may have decided to have spicy scrambled eggs and popovers. I have been surprised with the number of guests who have never had popovers. Some cookbooks may call them individual Yorkshire puddings. I have homemade blueberry jam and rhubarb conserve to serve with the popovers. 

It is great for my ego to hear the guests commenting on the wonderful fragrances as they sit down for breakfast. They fill up and have a good start for their busy day. I often think of the radio commercial from childhood. “Eat a better breakfast, feel better all day.” A very good motto for an innkeeper. 

On the desk in the guest room there is a book to sign. Many comments have been in reference to breakfast. One guest, upon checking in, spent an hour in her room before coming down. When she came down her comment was “I just read the guest book. I can’t wait for breakfast.” She wasn’t disappointed. 

With retirement my B & B keeps me interested, busy, and doing what I enjoy. Life is good. 

Next I’ll tell you about giving a dinner party. 


2 eggs, room temperature
1 cup of milk, room temperature
1 cup flour
1/4 teaspoon salt 

Preheat oven to 450 degrees. Beat eggs with milk. Thoroughly whisk in flour and salt. Pour 1 teaspoon oil into each muffin tin and place in 450 degree oven for 5 minutes. Remove pan and fill each cup 2/3 full. Bake for 20 minutes or until browned and puffed. 

Ideally you will have a regular popover pan. So much better than a muffin pan.