Rise and shine, its breakfast time...

The sun streams through an open window at Reault House Bed and Breakfast in Windsor, Connecticut. My husband snores softly next to me, purring like our tuxedo cat, who snores while he purrs. Morning sunshine! Before my eyes are even open, my brain is already ticking through the morning's "to do" list. Feet on the floor, wash my face, dress in kitchen- and guest-appropriate clothing, gather my hair into the prerequisite claw clip, and off I go to the heart of our Windsor bed and breakfast—the kitchen.

After washing and scrubbing my hands again, I turn on the oven to preheat for the morning’s bake. I pull out the ingredients I prepped yesterday and glance at the large blackboard listing today’s menu. This morning’s breakfast includes fresh donuts and a baked stuffed potato filled with veggies, homemade fromage fort (thanks to Jacques Pépin), and a poached egg. I hum to myself, a smile on my face—it’s a feeling of being in my happy place at Reault House. Here comes Tom with my fresh cup of perfectly brewed coffee. He’s a master at starting my day right.

Today, I’m particularly excited about creating unique donuts for our guests at the bed and breakfast. Last night, we picked fresh strawberries—$4.95 a pound if you pick them yourself, but $9.00 a pound pre-picked—ouch! The taste, though, is worth the price and the crick in my neck from all that picking.

I dream up recipes for chocolate-covered strawberry and orange cream donuts. Weigh, mix, pour, bake. I believe a donut should shine with flavor from the batter, not just the toppings. Fresh strawberries and orange zest bring these batters to life. “Alexa, set a donut timer for ten minutes,” I call out. “Ten minutes starting now,” she responds. The kitchen fills with aromas of orange, nutmeg, strawberry, and vanilla—Reault House mornings always smell amazing. I whip up a simple chocolate frosting for the strawberry donuts and puree freeze-dried strawberries for an extra flavor punch. For the orange cream donuts, I decide to toast homemade orange marshmallows on top—a last-minute stroke of genius, as I’ll later learn from the rave reviews.

While the donuts bake, I chop, season, and sauté onions and summer squash. The sizzling vegetables caramelize beautifully. Last night, I par-baked purple potatoes and cut them into slabs, ready for a final crisp in the oven. Their slight sweetness pairs perfectly with the natural sweetness of the veggies. Add Canadian bacon, savory homemade cheese, and a luscious poached egg yolk to tie it all together, and we’ve got a breakfast that balances sweet and savory with luxurious textures.

By 8:30 a.m., as requested, this breakfast is packed "to go" for a guest. The kitchen is cleaned, and I’m already planning tomorrow’s menu—maybe Scotch eggs and homemade yogurt with strawberry compote? Then I hear it: the first bite of the orange cream donut, followed by an eye-bulging, “Oh my God, this is so good!” Mental note: that recipe’s a keeper. Just another delicious morning at Reault House Bed and Breakfast in Windsor, Connecticut.

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