The Quilt Inn Country Cookbook

Aliske Webb

That’s too dangerous for her and her babies. She’s better off wild and fearful of

humans. Momma raccoon has only three legs. I often wonder what happened to her.

A fight with a farmyard dog maybe or caught in a trap, or whatever. She’s a tough old

survivor.

I left the shed door open and backed off a dozen feet so that I could watch them.

That way, they would continue foraging in comfort.

After a few minutes, Momma ambled unconcerned out the door and the three

kits tumbled after her in a panic. She walked off thirty feet or so and sat down, and

looked back. All her babies were there behind her. She looked at me, stroked her

whiskers as if to say, “Thanks for the breakfast!” and then rubbed her ear in farewell.

Off they went back into the darkness.

Back in bed with my ice cold feet, Michael opened his eyes, looked at me and

shook his head smiling. He knows that from now on the bird seed will be stored away

properly and the shed door will be locked and that I’ll leave out some scraps before we

go to bed. Maybe even some bacon from this morning’s breakfast at the Inn.

Eggs Benedict

1/2 tbsp. butter

1/2 tbsp. all purpose flour

1/4 cups milk

/4 tsp. dry mustard

tbsp. lemon juice

/4 tsp. Tabasco sauce

/2 cup grated Parmesan cheese

English muffins, split

slices thick cut ham (back bacon or peameal bacon)

eggs

tbsp. chopped fresh parsley

To prepare sauce: melt butter in saucepan. Whisk in flour. Cook 2 to 3 minutes

on low heat, stirring but not browning. Whisk in milk. Bring to boil. Reduce heat.

Simmer for 5 minutes. Stir in mustard, Tabasco, lemon juice, cheese, and salt and

Published by Bookmice.com

Country Cooking