This is my first newsletter for 2026. I have a new recipe, and it is called Easy Eggs Benedict. It is a departure from poaching eggs and making homemade hollandaise sauce. This also makes it easier to feed a crowd breakfast or brunch.
Most of our home renovations are now finally finished. For starters, Dave and I are now able to make meals in our new kitchen. It won’t be long before we will also be cooking on Le Conge’.
We hope you are enjoying the new year!
From my table to yours,
Your Galley Guide