Tuesday, December 13, 2011

Season's Greetings from the Inn!

Things have been busy around here, as we hosted a wedding party last weekend, and have one coming this weekend as well.
We have been experiencing colder weather these days, with lows in the 20's at night, and highs in the 50's during the day. No snow so far, but we always hope for some around the holidays. Just a light dusting please!

Tuesday, December 6, 2011

December and January Special Rates

As the holidays approach it is an exciting time here at the inn. We offer great prices on all our rooms for both December and January! This year Sunday through Thursday we are offering a flat rate of just $100 on any room, and Friday & Saturday the flat rate is just $129, excluding New Year's Eve.

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

Guests Steph and Jen share a toast at our evening wine and cheese reception, after enjoying french crepe day at Delfosse Winery in the afternoon. Soon after they went for dinner at nearby restaurant Bang! A lovely girls night out!
http://www.delfossewine.com/
http://bangrestaurant.net/

Friday, December 2, 2011

Guardians of the Inn





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

Scones for breakfast anyone?

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!


                                 Scones
                       

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                                                                                  
                                                                                   
                                                                                   
Folded-in Ingredients: 
** 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.