Running a cafe was no cakewalk… Breakfast had to be huge! A meal fit for a king. The coffee was brewing. The bitter rich aroma wafting in the kitchen set the tone for the day of zip n' pep. The butter knife glinted in the early morning golden sheen which filtered through the east facing window. Four cranberry wholemeal buns were set to toast in the oven. The pan on the stove was broiling with scrambled eggs lightly salted and garnished with freshly ground pepper.
With that checked, next in line were pancakes. The batter was whisked briskly to make it smooth and fluffy. Blueberries! Halved, and a smattering of these blue beauties on top of it gave it the right tang and zest. The griddle was searing hot and it sizzled as the pancakes were cooked to a golden brown. A plateful of them heaped and drizzled with maple syrup would be the perfect centrepiece.
The day was hot and humid. Sweltering in the tiny kitchen was inevitable. The customers would be pouring in soon. Early morning commuters who wanted a cuppa on the go or a wrap to eat hurriedly.
Burritos were rolled out, toasted and filled with iceberg lettuce, cherry tomatoes, ham and cheese topped with ranch dressing, chipotle and honey-mustard sauces.
Bottles of Mayonnaise, Peanut Butter, an assortment of jams---Strawberry, Orange Marmalade, Blackberry were hurriedly arranged on the counter…oh yes Avocado purée as well.
Sachets of Earl Grey, Chamomile, Yerba Mate, English Breakfast tea…Check!
Paper napkins and cutlery were set on every table along with ketchup and chilli.
Everything was primed and in place! The cafe smelled of oregano and rosemary. With a smile, the girls took their place behind the counters to greet the customers and take down the orders.
Pic Courtesy: Pixabay
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