BLOG

Today, I want to share some of the key literary themes in my book that resonate deeply with anyone who’s ever opened their doors to strangers - or just loves a good laugh at life’s absurdities.

Sadly, I've noticed that it's becoming harder and harder to find a true B&B, probably due to the demands of "complicated" guests coupled with the costs and regulations associated with operating a food-licensed venue.

What do you think I did? Well, tempting as it was, I did not throat-punch them; that would probably guarantee that shitty tip I just referenced. I tried baking my own bread.

I used to always joke, "someone's gotta be the priciest, might as well be me". But I never just sat on those high rates, I always worked hard at/for them... and I deserved them.

It's my belief that an attribute separating a cook from a chef (other than red-seal certification) is the capacity to pivot and adapt - use what's available and not, necessarily, what is expected.

A little trip to happy hour turned into an outrageously bad customer service experience.

When I wasn't dealing with heating the joint I was busy outside digging out the hot tub, the decks, and the sidewalks. It was a completely exhausting effort and I felt like I was on a polar version of "Survivor".

Quicky info for the launch of my book, To B&B Or Not To B&B, and the new website. It includes how to get your own author-signed copy of my book!