The Perfect Hostess

For the most part, today was one of those do-nothing days. We got up late, played with our nephews, and did a bit of shopping. It was a nice, relaxing morning and early afternoon: No factory tours, no giant animals. Just family.

This evening, however, was a different story. We were welcomed by special invitation to the most exclusive bed and breakfast in New England. It is so exclusive, in fact, that they do no advertising and don't even release their address or phone number to the public. To get into the Bogursky Bed and Breakfast, you have to be somebody or know somebody. Fortunately, we have good contacts in this area.

The proprietor of this establishment, Emma, and her well-trained staff, Ken and Sondra, rolled out the red carpet for our arrival. We were shown immediately to the VIP suite, where we were able to freshen up before dinner. After the arrival of two more dinner guests, our cousins Gerri and Shelly, Master Chef Emma honored us with a culinary tribute to our travels: thick, juicy steaks for the cattle ranch in Montana; sculpted mashed potatoes for Devils Tower, Wyoming; sweet, tender ears of corn for the Corn Palace in Mitchell, South Dakota; crisp green beans for the Green Giant in Blue Earth, Minnesota; and, to top it all off, a luscious, creamy dessert of Jell-O and ice cream for LeRoy, New York.

We were humbled to know that our travels are being followed so carefully by such a busy young lady. Running a bed and breakfast as well as a four-star restaurant is quite an accomplishment for a 22-month-old! How does she find the time to keep up with our ramblings? That's just another example of the attention to detail for which the Bogursky Bed and Breakfast has become so well-known.

Tonight, we will sleep in comfort and luxury, as Emma has prepared for us the suite right next to her own, and Ken and Sondra, Emma's competent and attentive staff (and parents) have been made available to see to our every need.