Page 5 of Tattered and Torn
I lead Zeus down the aisle. I see Nora’s got Zeus’s blanket and saddle waiting for me.
About the time all five horses are saddled and ready, Killian leads two middle-aged couples out to the barn. The four of them are friends, up here from San Diego.
“This is John Burke, your trail guide,” Killian says as he introduces us. “This is Terry and Cindy Johnson, and Steve and JoAnn Pritchard.”
Nora already has four horses lined up and tied to hitching posts. After I assign each of the guests to a horse and go over the ground rules, Nora and I help them mount, and then I mount Zeus and lead us off.
My trail horses are well trained and good natured. I don’t need eyes in the back of my head to know they’re following the trail and keeping up with me. It’s rare that a guest acts up and causes problems, but it happens occasionally. But these folks are adults and seem a decent sort. They’re also experienced riders.
This morning, we’re going on a short, two-hour trail ride through the valley, across a slow-flowing stream, then up the other side. We’ll be back in time for the tail end of the lunch period.
Speaking of lunch—I usually eat alone in my cabin, which is located on the other side of the barn, but for half a second, I contemplate showing up at the restaurant. It’s not because I’m anxious to see Gabrielle again. I’m just curious to find out what she thinks of the place. From what I’ve seen of the kitchen—which dates back fifty years if a day—it’s an outdated mess. And if I happen to get a glimpse of the pretty redhead again, well, that’s just a lucky bonus, isn’t it?
You’re kiddin’ yourself, Burke, if you think Gabrielle Hunter gives a rat’s ass about you showing up. Don’t waste your time.
Chapter 3 – Gabrielle
Hannah and I stop just inside the entrance to the restaurant so I can take it all in. The dining room is spacious. I count a few dozen walnut tables and comfortable looking chairs in the main eating area. There’s a smaller dining room off to the left, with French doors leading out to a large outdoor seating area. The wood floors are worn, but they’ve been burnished over the years to a deep, golden brown. There are plenty of windows to let in natural light.
On the back wall is a long counter that serves as a buffet. Right now, there are a handful of people lined up to get their breakfasts.
Just inside the restaurant entrance is a podium, where a host would presumably stand to check in diners. Right now, there’s no one on duty. Instead, there’s a freestanding sign that says PLEASE SEAT YOURSELF.
“We’re short staffed at the moment,” Hannah says. She smiles apologetically. “We all fill in as needed—Killian, me, Tammy and Kevin. Everyone, really. Once you decide how much staff you’ll need to run the restaurant, we’ll start hiring.”
“The dining room looks pretty good,” I say. “Is there a menu?”
Hannah points to a chalkboard on the wall beside us, where the day’s options are handwritten in a charming style. “Tammy writes up the menu. She’s got the best handwriting out of the bunch of us.”
I move closer so I can read it.
Breakfast – buffet (eggs, bacon, sausage links, toast, cereal)
Lunch – deli sandwiches (turkey and cheese, ham and cheese, or BLT) and potato chips
Dinner – Chicken noodle soup or chili
Dinner sides – side salad, mashed potatoes, steak fries, steamed broccoli, green beans, warm rolls with butter
Dessert – blackberry cobbler a la mode and brownies
Beverages – soft drinks and coffee; wine/beer for dinner
“Is this it?” I ask.
“Afraid so,” Hannah says.
“Does the menu change daily?”
Hannah shakes her head. “This is about all Nelle and Betty can manage.”
“Who?”
“Nelle and Betty,” Hannah says. “They’re two local ladies who kindly offered to work in the kitchen until we get it renovated. It’s a lot of work for two people to manage. They do the best they can.”
I stare at the incredibly limited menu. Just when I think things couldn’t get any worse, they do. Spectacularly. I’ll be starting from scratch here, pardon the pun. Everything needs to be revised—the menu, the staffing, and of course the kitchen itself. “As soon as I can go shopping, I’ll pick up some ingredients to cook some hot meals. Just easy stuff to start with—pot roast, chicken and dumplings, burgers, steaks. And of course pasta dishes—lasagna, fettuccine Alfredo, Bolognese. They’re sort of my specialty.”
Hannah’s eyes widen. “Oh, that would be fantastic. I know it’ll take a while before the kitchen gets renovated, but if you could cook some hot meals before then, the guests would really appreciate it. So would the staff.”