As always we had places to go and things to do before relaxing and enjoying our latest adventure, even if our hotel was only minutes away from our home. We had to make bank and credit union deposits and stop at the main branch of the Tacoma Public Library before turning into the entrance of the Marriott Courtyard in downtown Tacoma.

Nursing a sore knee, I wanted people waiting on me hand and foot and providing top drawer customer service. We offered up our Durango for valet service, and asked for assistance with the baggage. A luggage cart was secured for our two suitcases, pillow and book bags. We were ushered to our room within minutes. Painless.

The room wasn't huge, but it was very comfortable. We had a couch, a desk & chair, coffee table, and a king bed along with a little "fridge," which we soon stocked with Diet Pepsi. The 37-inch TV was perfect, although it did take me half-a-day to find the closed captioning app. With my smartphone I was able to check my emails at will and with Wi-Fi Peg was in operation for her new Kindle Fire. There were reading lamps built into both sides of the bed, which is a major customer service plus. Many times we visit both hotels and B&Bs where no consideration is made for avid readers.

Well lit reading spaces are a must for the Domans. Our stop at the library gave peg a huge copy of The Count of Monte Cristo by Alexandre Dumas. Interesting to note is that Dumas had a ghostwriter who developed plot outlines. Along with The Three Musketeers, The Count of Monte Cristo, were and still remain popular both as books and films. Peg is reading the book for her reading group.

My next book with my reading group is Arundel by Kenneth Roberts. This is probably my fourth or fifth re-read of the book over the last thirty years. The book is historical fiction about Maine during the American Revolution, with one of the central characters, Benedict Arnold, portrayed in quite a different light from what we usually see him in. A very able leader and dedicated hero. Interactions between native Americans and the colonists also tell a different tale than the same-old-same-old I heard in less enlightened times. I think I've read every book Kenneth Roberts wrote. Thankfully.

Peg and I were content to order in. The Pacific Grill provides the food for the Marriott. Peg has eaten there before, but I have only had their sandwiches. I'm a member of the program committee for the Rotary Club of Tacoma #8, and over the last two years or so we have sent out for sandwiches. I've become a fan of the Cubano from Pacific Grill. I told Peg how great it was and she agreed to share.

Peg called room service as soon as they were open (5:00 PM). She started off asking about the "special" of the day. It turned out to be a rib-eye with broiled, baby golden beets. Whenever we go to the Proctor Street Farmers Market, or the Olympia Farmers Market, we always keep an eye out for baby beets. There are many different varieties and they all taste wonderful when Peg broils and bakes them.

Root vegetables become jewels of the earth to Peg. She loves the colors, the smells, and the taste. They can become the crown of dining choices.

In addition to the beets, we ordered the Cuban sandwich to share, which came with sliced and deep-fried homemade potato chips, dessert, Fess Parker Frontier Red wine, and exquisite mac and cheese. It was a tasty feast.

Larry from the wait staff delivered the dinner to our room. He set up everything on the table that tucks into the desk. It was the perfect height. I sat on the edge of the bed, while Peg sat in the comfortable desk chair.

The golden beets were the hit of the evening. They were sweet and tender with caramelized onions, garlic and a little salt. The colors ranged from yellow, where the light shown through, to golden brown. The only adjustment I made was adding a little black pepper. We shared everything for a very fine, intimate dinner while looking out on the streets, Thea Foss Waterway and condos of downtown Tacoma.

The mac and cheese came in second. It had a three cheese sauce, porcini mushrooms, roasted cauliflower . . . and perhaps a little Panko. The sauce was perfect (creamy with a taste of spice), while all of the other ingredients provided crunch and texture.

For dessert we had bread pudding with caramel sauce. Accompanying the pudding was Vanilla Bean Olympic Ice Cream, which is made on the Olympic Peninsula. It was the perfect end to the evening's meal.

The Cuban sandwich, which I absolutely love? It came in last in our favorite food vote. The homemade potato chips finished just above the sandwich. That tells you how much we enjoyed everything else. It's rare that we will order a meal from room service, but this meal will live on in our memories. Many people are afraid to order via room service because they think the prices will be more expensive. We save money by ordering room service. 18% gratuity is added to the bill, but since we usually tip 20%, it comes out in our favor.

With a fantastic welcoming meal the night before, I looked forward to breakfast. I'm always up early. I read. I check email. I write notes to myself. I think.

Breakfast was a disappointment from the lobby and hallway signs that tell you to come back tomorrow to the lack of attention given the diners. Worst of all, however were the food selections. I always look first. I only put on my plate what I intend to eat. The only bright spot was the fry bar where John served up eggs "your way." He later made my wife an excellent omelet. I could tell the corned beef hash was up out of a can and simply warmed. John said, "Most people can't tell the difference." The sausage patties were sitting in a little puddle of condensed steam. The bacon was thin. The supposedly "fresh fruit," while not tasteless didn't spark.

I chose two slices of French toast (sweet and soft) to make a bacon sandwich. Greedily, I chose two sausage patties. Sometimes I embarrass myself. One bite was enough. I pushed them aside.

The banana bread and raspberry pastry were excellent. I resisted going back for additional pieces. I was served one cup of coffee and a small glass of juice. I love good coffee, especially when little packets of raw sugar are offered (an away from home treat). There were two in my sugar bowl. I used them both. I was never offered more coffee or juice. I took my empty glass and retrieved some grapefruit juice. It was weak.

On the way out of the courtyard dining area I asked the cashier, "Was the grapefruit fresh?" She replied, "It's delivered in a bucket. I don't know if that counts."

I went dejectedly back to my room. First and last impressions are the most powerful. I would hate for anyone visiting Tacoma and the Marriott to have that breakfast represent my city.

After reading the Saturday News Tribune (readily available free in the lobby) and waiting for an hour, I woke Peg up and warned her about breakfast. I told her to grab a raspberry tart. When she returned, she thanked me for the advice. She enjoyed the omelet and the banana bread, but the pastries were gone.

Across the street from the Marriott on Pacific Avenue, the virtually one-lane main street in downtown Tacoma, is the Children's Museum. I think this is the third or fourth location for that wonderful treasure of imagination and creativity. Unfortunately, we didn't have any grandchildren in tow with us for their grand re-opening, but we were able to see and hear the Seahawks Blue Thunder Drumline as families brought their offspring for the morning free grand opening.

The Marriott Courtyard is only a few yards from the Children's Museum, less than two hundred yards from the Tacoma Art Museum, a block from the Historical Museum, and just across the freeway (bridged from the Historical Museum) to the Museum of Glass.

The entrance to the hotel on its Commerce Street level is directly across the street from the convention center AND within a few feet from the Commerce level entrance you can board The Link, an electric trolley that runs from the Sounder station to the theatre district in downtown Tacoma. There are many places for dining and drinking coffee and as a resident I know that a long block away at Jophnny's Seafood on the Thea Foss I can always get fresh clam chowder and shrimp or crab cocktails all day long, along with my choice of smoked salmon to nibble on.

Peg says, "I like to look at inspirational images in books, magazines and others’ art works in museums, exhibitions and colorful graffiti on freight train cars. I’ve seen some beautiful color studies and lettering on passing freight cars. There was a wonderful polar bear head painted in cool blues on a rock wall along Ruston Way with the word KÜHL with it – a very effective image. While at the Marriot, I was trying to come up with a sketch for the February ATC (artist trading card) for our Tacoma Calligraphy Guild exchange. Hearts and the word love are obvious themes. For the TCG exchange, there has to be hand lettering as an element. I experimented with an Art Deco looking L with letters or hearts contained within the capital letter. Here are some beginning suggestions. I will post a photo of the finished card on my Facebook account when I complete it. What Valentine images do you use when you make cards, ATC or greeting? I’d be interested in seeing yours, too."

After Peg and Pat returned from the University of Washington-Tacoma Bookstore, we talked about downtown Tacoma and watched a little of the HBO presentation of The Eagle on TV. Our reservations were for 5:30 at Pacific Grill with an evening of merriment, snappy patter and the lively music of Gilbert & Sullivan to follow. With the temperature dropping and the prospect of snow on its way, we decided to go to the restaurant a little early.

We took the elevator from our forth floor room to the first floor of the hotel, which is the Pacific Avenue entrance (a floor below the actual lobby of the Marriott). Once on Pacific we turned left and walked approximately one hundred feet to Pacific Grill. Although they couldn't first find our reservation, made a month in advance, they eventually sat us in the virtually empty restaurant.

The restaurant features a brick wall, high ceilings and an industrial feel. It seemed to fit with Tacoma's industrial vibe and could have been a location for many downtown restaurants of Seattle as well. By the time we left, the numbers of diners showed the success of excellent service and cuisine.

After the wonderful room service the night before, Peg and I were really looking forward to dinner at the restaurant that provides the Marriott room service: Pacific Grill. We ordered a glass of Syrah for Peg and appetizers to share. From our room we had been provided with slices of excellent bread and butter. This continued at the dinner table. Soft, but with a little "tooth." To accompany the bread I chose the "Faux Gras", duck liver pâté with shiitake mushroom, cognac & thyme), autumn fruit compote and grilled sourdough crostini). In addition I ordered the Asian Barbecued Pork (cold sliced barbecued pork tenderloin, asian barbecue sauce with oyster sauce, sesame seeds, hot Chinese mustard and red banana ‘ketchup.’ The mustard didn't add much, but the red banana ketchup was a definite winner. The women poured it onto their plates, while I was left soaking up what I could with each bite from the tiny condiment bowl. The Pacific Grill was voted Best Happy Hour . . . I think this might need more scouting out . . .

For dinner Peg ordered the Weathervane Scallops (sauted giant, fresh Alaska scallops with roasted Brussels sprouts and cauliflower, grilled onions, red potatoes, smoked almonds & vermouth sauce. She gave me half of the best grilled of her huge scallops. It was cooked perfectly, firm on the outside and tender and succulent inside. I didn't get a taste of the Brussels sprouts and cauliflower, but with the attention to detail Pacific Grill gives their vegetables, I'm guessing they were wonderful.

The sauce with the scallops looked like a piccata, but without capers. I know there was a squeeze of citrus added to give it a little spark. Like everything else we were served, just the right amount of spice was added to each dish to bring out the flavors.

Peg took a small box containing one and a half scallops back to room. It eventually went home with us the next morning and somehow disappeared between arriving home and leaving for a late afternoon film at The Grand Cinema.

Berkshire Pork is the Cadillac of hogdom. My first taste was from the Tom Douglas restaurant, The Palace Kitchen, in Seattle where they occasionally create their own Berkshire Spam. OMG! Seeing Berkshire Pork Chops on the menu of the Pacific Grill, meant that I had to order it. Pat ordered the same. Normally, the Berkshire Pork Chop features spiked apple sauce, horseradish sweet potato mash & cranberry sauce, but for our dinner there was a 'special," which presented a sweet potato hash and chutney instead. I could eat that special every day.

Pat ordered her pork chop medium, while I ordered mine more medium rare, a little more pink. I soon had my pork chop cut down to a tomahawk, clean bone version, which I picked up and then gnawed the small pieces at the end. The cleaned bone is an invitation to use your hands.

I gave Peg a nice piece of the pork in exchange for her scallop and devoured the rest. The chutney and the hash worked well together as opposing flavors.

Desserts, again shared, were a hazelnut tort and two scoops of a coconut and lime sorbet from Olympic Ice Cream. The sorbet as the finale, gave us the perfect end to a perfect meal. Since the Pacific Grill is a member of Saturn Barter, I will be returning . . . probably more often than I should.

Peg and her sister Pat went to the Pantages to see Gilbert and Sullivan – With a Twist! With my knee still making me uncomfortable, and the weather changing I decided to chauffer them to and from the Broadway Center. So, I retrieved my Durango and dropped them off just before the performance and picked them up within minutes of final curtain.

Peg and Pat began their G&S fandom when Pat was in 5th grade and her class learned some H.M.S. Pinafore songs. Peg, a year younger, was as entranced with the humor and snappy music as Pat was. Well, the New York Gilbert and Sullivan Players (NYG&SP) combined G&S with Broadway show tunes. G&S established the patter song (Modern Major General, etc.) and other musical forms from which Broadway composers build their own musicals (Chirp, Chirp and the salesmen’s song from Music Man, among others. They heard songs from HMS Pinafore, Pirates of Penzance, Ruddigore, Trial by Jury, Patience and Iolanthe, among others, some even that they’d never heard of before. For the modern compositions, they heard Too Darn Hot from Kiss Me Kate, with Fever and other memorable combinations. All in all, it was a mash up (they're not called medleys anymore) of two favorite musical idioms: Victorian “operettas” and Broadway Musicals.

The valet service at the Marriott is a bargain at $12 a day. The friendly staff hustled and had my car ready whenever I needed it. When I returned from dropping off Peg and Pat, they parked my car in their own fifteen minute zone even though it would take two hours for the show. When I left to pick up the ladies, I asked for Pat's car to be prepared for her to drive home. Within minutes I drove to the Pantages, picked up the ladies and returned. Seconds later Pat's car was being driven up to the entrance.

Even in the snow and ice everyone was quick to help with the car and the bags. When we left the next morning a young lady came to our room to help with our bags, deliver them to the entrance and load them into the Durango. We happily tip for good service, and we got good service.

I was up about five that next morning. There was a slight snowfall. By breakfast time at seven it didn't look much different. I went downstairs to the courtyard for breakfast. I was sat down and was served coffee and orange juice. My sugar bowl was missing the raw sugar packets, which meant nothing had been replenished since my breakfast the day before. I went shopping through the sugar bowls of the surrounding tables until I robbed them all and had enough for two cups of coffee.

I saw John, the chef, and mentioned how much Peg had enjoyed her omelet the previous morning. I said, "That almost made up for the . . ." "Service," he interjected. I laughed and said, "No, for the corned beef. I like to caramelize onions and then fry the canned corned beef in them." "Yes, he said that's what I've done before. Make it brown and crispy and the requests come in for two poached eggs on top." We were lost in reverie. When I saw only Promise in the tray that contained butter the day before I really got worried. John said that it should be half Promise and half butter. He found someone to stock it correctly. Later, as I sat at my table it was John, who asked if I wanted more coffee and then found a waitress to deliver it. I had seen her flagged down by the only other person in the courtyard. He requested a glass of water. My impressions of breakfast didn't improve, except for my conversations with John.

After Peg returned from breakfast, we quickly packed and headed home. The snow was beginning to fall and cover in earnest. I wasn't too worried about making it home. I know the back roads and can avoid the hills I would normally drive.

We went down in the elevator with a mother and three children. They were also from Tacoma. The youngest boy was celebrating his first double-digit birthday. On his phone he was playing Fruit Ninja, which was Peg's first game download on her Kindle Fire Christmas present. He seemed as happy with his game and she did with hers.

We drove from downtown Tacoma to the West end on mostly level roads, but we stopped a few times for Peg to take some snowy photographs from the warm confines of the Durango. We didn't need to switch to four-wheel drive. Once home we unpacked and relaxed for an hour or two before joining friends for a movie and dinner afterward. The fun never stops.