| In the first few years of its existence as a bed and breakfast, the kitchen remodel originally done by her father, was adequate to the amount of business they had. There had been a few upgrades over the years. A new dishwasher and double oven and microwave had been installed. The oven and range had been electric. Both Lila and Catherine disliked using electric for their cooking and baking. They had a gas range when they were out on the west coast and sorely missed it. It was her husband Brandon that had suggested that they look into getting a propane system to solve the issue. That one item led to the kitchen she worked in today.
While the propane lines were being installed, Catherine went into full remodel mode. The old white pine and glass fronted cabinets were removed and replaced with those made of solid oak with a maple glazed stain. The walls were given a coat of pale cream paint. An island was installed in the center of the spacious country kitchen. The island and cabinets that lined the lower walls were toppped with St. Cecila granite. The old scratched white porcelain sink was replaced with stainless steel. Black powder-coated antique fixtures, a concession to the old farmhouse past. A professional sized gas range, double oven and double door refrigerator-freezer completed the makeover. They removed the dated curtains from the window to allow natural light during the day. All of the old lighting fixtures were removed and replaced with track lighting and over the island was suspended a mission-style Tiffany lamp. It gave the kitchen a much more welcoming atmosphere.
Catherine did most of the baking and cooking, with Lila and Emily helping when the inn was at full capacity. In the mornings, the aromas of freshly brewed coffee mingled with the tantalizing scents of baked muffins and scones, and the sound of sausages andsmoked bacon sizzling on the stove. It was an ample spread she set out each day for breakfast, from fruits and yogurts to pancakes and omlettes. If the guests left breakfast hungry, it wasn't for lack of trying on her part. In the evenings, family and guests had the opportunity to indulge in freshly baked cookies or nut breads with tea or hot cocoa. Catherine took great pride in the reputation the inn had earned for its good food and accomodations.