Saturday Morning saw us all bright eyed and bushy-tailed in the lobby looking to be fed, like baby birds peeping out of their nest right on schedule. It was at breakfast that we met the rest of the group.
One of the purposes of this trip is business (for Eddie, especially), and it was time to get down to it. The other people we were meeting, also from the US, are Camille, from Louisiana, Mary, from Ohio and Scott, from New Jersey.
We won’t go into a lot of details about the business purpose of the trip here, in part out of respect to the clients who don’t necessarily want to share their business with the rest of the world. Suffice it to say that it deals with healthcare and they are extremely nice people who wanted to make sure that we enjoyed the trip as well as got the work parts done.
Breakfast was a pretty typical hotel buffet, but with an asian-style twist. It had the typical things you’d expect, but it also offered “beef bacon”.
We aren’t necessarily opposed to foods leaving their traditional jobs and branching out into alternative careers.
Turkey Bacon.
Chicken Sausage.
Most of them tend to be poultry fighting for equal rights at the grocers, and heaven knows we’re all for equal rights and career development.
Beef, however, should not become bacon. Unlike Turkey bacon, which we know relies heavily on chemical preservatives and plastic surgery to become faux bacon, this didn’t make an attempt.
It was roast beef with the fatty parts left on, cooked to a dried, inedible state.
Except for the fatty parts, which appeared to still be as raw as the day they left the butcher shop.
Fortunately, toast and omelets were readily available at the bargain price of $25.00 for the breakfast buffet.
Mission for today – scope out a place to get a $2.50 Egg McMuffin equivalent for breakfast.
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