We have some friends who work like crazy running a restaurant Monday through Saturday. On their one day off they wake up insanely early and drive two hours to their lake house. Crazy, right?
Wrong! We headed out at 6am Sunday, and were on the road back home by 8am Monday, and honestly, it felt like a three-day weekend.
One of the tricks is to move around to different locations on the property. That way your mind has memories with a variety of settings, which naturally make you think you were there for longer.
Other trick is to eat and drink in stages.
When we arrived at our friends’ lake house we had coffee and rustic plum tart and they showed us around, pointing out the various projects and improvements they completed during the extra time off during the pandemic.
We went for a ride on the pontoon boat.
We sat on the side yard terrace and had baked brie with grilled bread, gros sel and rosemary, with a delicious Marsannay Rose.
The guys scrubbed the dock and talked about what time we should start the grill and cook the steak.
We tried out another seating area–the couches on dock–and chatted about the state of the hospitality business, and the run of show for the wine dinner at their restaurant the following evening.
Around four
