Tuesday, December 13, 2011
Tuesday, December 6, 2011
Our guests enjoy all the benefits of staying downtown - easy walking to great shops and restaurants, delicious complementary wine and cheese offered each evening, and a large continental breakfast each morning! We also have our own off street parking lot, and free wireless internet.
Come celebrate with us this season!
Sunday, December 4, 2011
Friday, December 2, 2011
Introducing Oliver Owl! Oliver stands by the pansies and keeps squirrels from digging in them. We are not sure why the squirrels like to dig in our flowers, but we imagine that they like the soft soil for burying nuts. Although one time we found a large pencil eraser buried in a planter. Maybe erasers provide a good complement to nuts?
Tuesday, November 8, 2011
Love scones? Here is our favorite recipe. We like to refrigerate the scone dough overnight so it's easier to work with, then bake them hot for breakfast. Enjoy!
Wet Ingredients: Dry Ingredients:
1 stick butter, chilled and cut into cubes 2 ½ c flour
¾ cup half and half ¼ c sugar
1 egg 1 T baking powder
1 T milk
** ½ c of either chocolate chips, currants, dried blueberries, etc.
*** or add lemon zest, orange zest, nuts, etc.
Place dry ingredients in food processor and pulse on and off until they are mixed. Add the cold butter and pulse until mixture resembles coarse meal.
Pour the half and half over the flour mixture and process for about ten seconds until the dough forms large curds. Scrape the dough onto a lightly floured work space.
Knead in the folded-in ingredients.
Either wrap up dough to refrigerate (recommended as the dough shapes better after being chilled) or pat / roll the dough ½ inch thick. Cut into 2 ¼-inch rounds or whatever shape strikes your fancy. Gently reroll the scraps and continue to cut all the dough. Place the scones on an ungreased cookie sheet and chill for 15 minutes.
Mix 1 tablespoon of milk and egg. Using a paper towel or your hands or a pastry brush, moisten with the egg wash. Sprinkle generously with white sugar. Bake at 325 until the tops are lightly colored, about 15 minutes.
Makes approximately 12 scones. You may wish to double the recipe.