<div class="floatleft"><table class="bbc_table"><tbody><tr><td><div align="center">(http://www.mediafire.com/convkey/132c/qanv0vlare944wbzg.jpg)<br/><span class="bbc_font" style="font-family: Georgia;"><span class="bbc_size" style="font-size: 11pt;"><strong>Jaclyn Rosendahl</strong></span><br/><span class="bbc_size" style="font-size: 10pt;">Entrepreneur<br/><em>About Jaclyn</em> (https://elliquiy.com/forums/index.php?topic=289408.msg14241614#msg14241614)<br/><span style="text-decoration: overline;">           </span></span></span></div></td><td>(https://elliquiy.com/elluiki/images/4/4d/AlTeregoSeparator.png)</td></tr></tbody></table></div><span class="bbc_font" style="font-family: Georgia;"><span class="bbc_size" style="font-size: 12pt;"><em>… lunch is right after breakfast! … giggle at that … idly watch England get the best of Scotland in pouring rain … soggy big boys do not turn me on  …<br/><br/>… Mechelle and Taffy talk about the Neville couple …</em></span></span><br/><br/><span class="bbc_font" style="font-family: Georgia;"><span class="bbc_size" style="font-size: 12pt;">  “Never made her a drink and the women footballers let him coach them? What a jerk, yet the women’s team puts up with him. Surprising!”</span></span><br/><br/><span class="bbc_font" style="font-family: Georgia;"><span class="bbc_size" style="font-size: 12pt;"><em>… and cookbooks …</em></span></span><br/><br/><span class="bbc_font" style="font-family: Georgia;"><span class="bbc_size" style="font-size: 12pt;">  “That was one of the things that surprised me when I started my restaurants in the Caribbean, no cookbooks. Some great cooks and all from memory and a great sense. But in a hotel restaurant, one has to have a menu and it needs to be available seven days a week from sunup until well after dark. So I had to insist that recipes were written down and that other trained cooks could reproduce it, no hidden ingredients or tricks. Oh, we do allow chef’s specials that only one of the cooks can turn out, but those are in chalk and erased when they’re out of ingredients.”</span></span><br/><br/><span class="bbc_font" style="font-family: Georgia;"><span class="bbc_size" style="font-size: 12pt;"><em>… turn to Taffy …</em></span></span><br/><br/><span class="bbc_font" style="font-family: Georgia;"><span class="bbc_size" style="font-size: 12pt;">  “Mornings are for working. Rest of the day too but drinkies with lunch mean we don’t do maths anymore. You’ll love the kitchen quality checks. I’ll ask for a half portion of something on the menu for lunch. And right after shift change ask for it again. They know better than to have the lunch cook called back, and we giggle about the results. I have never had to say anything, they know when there’s differences and that we would rather not have those.”</span></span><br/>