After I finish getting ready, I walk into the kitchen and pour a cup of coffee. I sit next to my dad, trying to wake up because I’ll need to be on my A game once I get to the bed and breakfast. As the head chef, I have four employees to manage and plan the meals for the week. My sole responsibility is to introduce all the guests to comfort food and Grandma’s favorite recipes. They deserve an authentic Southern experience for breakfast, lunch, and dinner, and I take it very seriously.

“What’s on the menu today?” Dad asks as he slips on his cowboy boots. He has managed the B&B since before I was born, and he takes pride in his work. Mom smiles, and I notice she’s already dressed for work in black slacks and a pink blouse. When she moved to Texas permanently, she saw a need for childcare and opened the only daycare in Eldorado. It quickly transitioned into a private school and now boasts a long waiting list due to its popularity. Once my sister, Kenzie, graduates with a degree in education, she’ll work there too.

We’re early risers here—well, except for Kenzie when she’s bartending at the Circle B Saloon until close. Right now, she’s home from college, but she’ll return in a few days. I’m not looking forward to it because I always miss her when she’s gone.

“Breakfast consists of the normal spread of grits, biscuits, gravy, sausage, bacon, waffles, muffins, blueberry pancakes, omelets, and scrambled eggs. For lunch, I planned fried chicken, mashed potatoes, green beans, and rolls. Dinner is beef tips with gravy and rice, corn bread and veggies on the side, and finally, triple chocolate cake for dessert.”

“I’m sure the ranch hands are gonna love that,” Dad says with a laugh. “I mean, the guests.”

“Oh, I’m sure they will.” I cut my eyes to him, but all he does is shrug. The ranch workers eating at the B&B is a tradition my uncles started in their twenties. Uncle Jackson’s to blame, but everyone knows he can’t be controlled. After realizing he was gonna keep eating and inviting half the ranch to join him, Grandma made it a perk for the workers. By the time I got out of culinary school, I knew exactly what I was signing up for when I took the job.

I cook quadruple servings each day because the workers eat like horses, and I still need enough for the guests. There usually aren’t any leftovers, so at least nothing’s wasted. Knowing people appreciate my cooking does make me feel good, but I still give them shit for liking it so much. Then again, so does Dad.