Twenty-Eight
The first day of the regatta was intense. We had fifty guests aboard, and the crew filtered in and out of the galley constantly. Roy and I worked all day as the stews called out for whatever they needed: refills for the crudité station, one of the children running around had dunked their entire hand in the yogurt bowl and then in the strawberry bowl and we had to replace them both for cross-contamination, and where the hell had the basil gotten to?
Just like with their favorite breakfast, Natasha and Justin seemed thrilled with the simplicity and classic presentation we gave. The food all came out amazing—I personally checked every dish myself, coming up to the main deck for observation runs—but it was simple and hearty.
I walked up the stairs to do another run-through and
