Welcome!

We added this blog to keep you informed about Doug and Marie and the bed and breakfast. We are also providing the opportunity for our website visitors to add comments, ask questions, or make suggestions. (Just so the suggestions don't involve more work for Doug!)


Sunday, April 13, 2008

Gougeres

We just said goodbye to our book club friends from Stillwater! We served some wonderful little morsels (gougeres) for a snack on Friday. If you would like to make them at home--here is the website: http://www.7x7sf.com/eat_drink/recipes/4249276.html. (If you don't want to make them at home, but are coming for a stay, I will probably be making them throughout the season!)

Posted by Meadows Inn at 3:06 PM 0 comments

Wednesday, March 5, 2008

March--Surely Spring is Coming!!

It is March 5th and the snow is still piled up on the patio! Not too much news to report; we have been busy getting ready for spring. I have been doing some painting, menu planning and soon will be scrubbing the rooms down from top to bottom. It will be really great to be able to open windows and let fresh air in. Doug and I hope to see many of our b&b friends in the coming months. Please check our midweek specials if you are looking for a stay during our quieter days.

Posted by Meadows Inn at 8:44 AM 0 comments

Saturday, January 12, 2008

A Snowy Day in January

Here I am sitting by the nice, cozy fireplace looking out over the snow covered patio and having a cup of coffee. Meanwhile Doug (always working) is filling up the garage with wood to keep me warm while I relax. What a guy!!

I have been thinking about the coming season though; baking lots of bread and working on some new menus. This morning I made Sourdough English Muffins and they turned out great. I am planning on serving them with cottage bacon, poached eggs and hollandaise sauce. My version of Eggs Benedict! Along with the muffins, I am also planning on serving a wonderful Pecan, Wild Rice and Cranberry Bread this year. Also have been making a Raisin Cinnamon Chocolate Swirl Bread that is great for French Toast.

What do you really like for breakfast? If you have any requests for new menu items, I am always open to suggestions and of course I do not want to forget some of the old favorites.

Posted by Meadows Inn at 1:58 PM 0 comments

Wednesday, January 2, 2008

Happy New Year!

Here we are starting our ninth season!! The first eight went so fast; I guess that we are officially "old timers" at the bed and breakfast. We wish you all the best for a happy, healthy, and prosperous 2008.

We invite you to say hello, give us suggestions, and other feedback if you wish.

Today's temperature is about 8 degrees above and sunny! I have noticed that the days are starting to lengthen which is encouraging.

Posted by Meadows Inn at 3:59 PM 2 comments
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Recipe of the Month

March 2008

Crockpot Corned Beef Hash
1 can of corned beef (Or 2 cups of cooked corned beef)
1 med onion shredded
2 med. celery sticks chopped
5 medium sized potatoes chopped
2 tbsp. butter
1 diced green pepper
garlic to your taste
1 cup mushrooms
1 tbsp of Worcestershire sauce
a dash or two of Italian seasoning
salt and pepper to taste
2- 10 oz cans of chicken broth
Grind up or chop your corned beef and toss it in the crock pot with all the other ingredients in the list above.

Cook in your crock pot on low for 8 hours. When the potatoes are well cooked mash them in the pot and add a little water if need be. Serve with eggs and hollandaise sauce.

February 2008
Cherry-Cream Cheese French Toast

Ingredients:
10 c. day-old Italian bread, cubed into 1/2" squares
8 oz. cream cheese, softened
1 1/2 c. sugar
1 tsp. almond extract
1/2 c. dried cherries
1/2 c. pecans, chopped
2 c. half-and-half
1 tsp. cinnamon
4 eggs
14 oz. sour cherries, drained and chopped
1 c. light corn syrup

Preheat oven to 350 degrees. Grease a 13X9 baking pan. Place the bread cubes into the pan. In a mixing bowl, beat cream cheese, 1/4 cup of the sugar, and 1/2 tsp. of the almond extract. Add dried cherries and pecans. Drop mixture by spoonfuls over the bread cubes. In a separate mixing bowl, beat the eggs, 1/4 cup of the sugar, the milk, and cinnamon. Pour over the bread. Bake, uncovered, for 35-40 minutes, or until browned. Let stand 5 minutes before serving with the cherry sauce.

Cherry Sauce:
Combine the sour cherries, 1 cup sugar, and corn syrup and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and add remaining1/2 tsp. of almond extract. Serve warm.

Can served with maple syrup and whipped cream if desired.


January 2008
Hearty Wild Rice Buckwheat Pancakes

Ingredients:
1 cup cooked wild rice (follow package instructions)
2 large eggs
1 1/2 cups all-purpose flour
1/2 cup buckwheat flour
3 T. sugar
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 1/4 cups buttermilk (room temperature)
4 T. melted butter, cooled
1/2 tsp. pure vanilla extract
Oil for griddle

Beat eggs until foamy. Add the rest of the ingredients (except the wild rice) and just mix until combined. (Do not mix too much or they will be tough. There may be some lumps). Heat griddle until medium-hot. Lightly grease griddle with oil. Pour batter onto griddle to make 4" pancakes and distribute about 2 T. of wild rice over each pancake. Flip when bubbles form on top and sides are starting to look dry. (This will take a couple of minutes). Cook about 3 more minutes. Serve with real Maple Syrup! Enjoy
Serves 4