About > Molly Jones
Molly Jones
{Associate Editor}
For me, last summer’s typical Sunday morning began with the 9 o’clock sun baking down on me and about 20 kids trailing behind me. Part of my job as media assistant at Canterbury Park was to give tours of the barns in the morning. My workweek ended on Sundays, which left these last few hours a struggle. But I got through it knowing breakfast would come at the end— two eggs over easy with hash browns, toast, and a bottle of apple juice. Every racetrack has a kitchen back in the barn area, and it became part of my routine to go there every Sunday after barn tours and get breakfast. The breakfast was simple, but it was just enough to get me through the last day of my workweek. Sometimes the hash browns were cold before I could eat them, and the eggs overcooked. Nonetheless, it tasted delicious, and even now no breakfast has ever tasted so good.