"B&Bs Keep Their Bounce"-USA TODAY-

It was such a pleasure talking to Laura Bly about the B&B industry. I was especially glad to see todays article "B&Bs Keep Their Bounce", and that it recommends our website LanierBB.com. As I've been hearing from Inns the past few weeks, it does indeed look like folks are traveling to B&Bs!"There was a lot of panic earlier this year, but I can't remember a single weekend this summer that all inns didn't sell out," says Stan Rosen, head of the Berkshire Visitors Bureau lodging committee and owner of Hampton Terrace Bed and Breakfast in Lenox.


The article confidently confirmed travelers are yet indeed still retreating to B&Bs across the globe. Tech-savvy updates and enticing packages have really worked in the B&Bs favor, as these tactics have successfully attracted travelers, and kept their doors open wide.

LanierBB.com was recommended in this featured article, as a B&B directory source frequently used by travelers. Bly referred to B&B as a B&B directory that highlighted deals and gave the traveler the choice to search for B&Bs by location, interests and amenities.

To read the full text article, and learn more about LanierBB.com, be sure to visit the link provided. http://www.usatoday.com/travel/hotels/2009-09-24-bed-and-breakfasts-lenox-ma_N.htm

Lanier Publishing International has established itself as the leader in providing quality, specialty lodging information through its best-selling print guides and award-winning web sites. Since 1982, Lanier Publishing has remained firm in its commitment to provide the most accurate, educational and current information for the traveling public and the accommodations industry.

Cooking With Julia Childs-A Fascinating Woman & True Inspiration

Julia Child was a great lady, an excellent educator, and a very warm and generous person as well. When I first thought to do bed and breakfast cookbook in 1985, our mutual friend Marion Cunningham (author of Fannie Farmer Cookbook and Lost Recipes: meals to share with family and friends) made an introduction and Julia was kind enough to give me some very practical advice about what readers want and how to write a successful cookbook-who would know better? A recipe of Julia’s that I use all the time and was actually one of the first “French” recipes I learned as a teen watching her show, was for Hollandaise Sauce. I still use the original recipe which can be varied by using tarragon vinegar and a little dried tarragon made into a reduction, which when cooled, may be used in place of the lemon juice to make a classic sauce for meats. Julia Childs mentions sauce recipes from Mastering The Art of French Cooking several times in her memoir, “My Life In France.” There’s a photocopy of a piece of paper that contains her hollandaise sauce recipe that she typed herself. It’s marked “ Top Secret!” On a side note, if you’re thinking about reading “My Life In France”, you definitely should! I absolutely loved it!

Hollendaise Sauce Recipe from “Mastering the Art of French Cooking”:
Ingredients
· 3 egg yolks
· 1 tablespoon water
· 1 tablespoon fresh lemon juice, if needed (or more)
· 6-8 ounces very soft unsalted butter
· 1 dash cayenne pepper
· Salt, to taste
· Fresh ground white pepper, to taste
Directions

1. Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (this prepares them for what is to come).

2. Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.

3. To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue).


4. As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.

5. By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.

6. Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.

Julia Childs updated version of this recipe is found in her “Mastering the Art of French Cooking 40th Anniversary Edition”;
BLENDER HOLLANDAISE SAUCE
Start to finish: 5 minutes
Makes about 3/4 cup
Ingredients:
3 egg yolks
1/4 teaspoon salt
Pinch black pepper
1 to 2 tablespoons lemon juice
8 tablespoons (1 stick) butter, cut into small pieces
Directions:
In a blender, combine the egg yolks, salt, pepper and 1 tablespoon of the lemon juice. Set aside.
In a small saucepan over medium-high, add the butter and heat until foaming.
Blend the egg yolk mixture at top speed for 2 seconds then, with the blender running, remove the cover and pour in the hot butter in a thin stream of droplets. By the time two-thirds of the butter has been added, the sauce will be a thick cream. Continue pouring, but don't pour in the milky residue at the bottom of the pan. Taste and adjust seasonings.
If not using the sauce immediately, set the blender carafe in tepid, but not warm, water.

Slipping Between The Sheets

I don't know about you, but one of the high points of my bed and breakfast stays is slipping between the sheets into a sumptuous, luxurious bed in a lovely room and letting my cares drift away. The more I talk with avid B&B goers over breakfast, the more I find a shared trait of enjoying physical comfort and even sensual luxury. I can’t tell you how many times I've heard a fellow guest exclaiming over our shared morning pancakes how well he slept on that firm but yielding pillow top bed, and how the pillows were just heavenly!

Beautiful white linen brightens every bedroom.
For some time now, I have been on a personal quest for fantastic sheets and have gathered several pointers to be on the lookout for. If you’re unsure how important the thread count really is, just remember that 300 is the magic number—anything above that is considered high-quality. Some super high thread counts can be very stiff, so a lower thread count will feel softer and stand up better to washing, but you shouldn’t settle for anything below 300. It’s important to remember that pliability counts, too; you can check a sheet’s pliability by simply folding the corner of the sheet in your hand if the crease feels sharp you might want to continue looking. Cotton sheets are less likely to stain and will release dirt easily when wet. If you stay with white, which is my preference and recommendation, it can always be bleached to remove any persistent stains and they will always look fresh.

Recently, I have started polling other B&B travelers and innkeepers about their favorite sheets and some of those that rose to the surface were Percale sheets. Offering an exceptionally crisp, cool, satin finish with a higher proportion of vertices threads result in a super soft fabric. Below I have listed specific examples:

* Grand Supima: 450-thread count, gorgeous lace trimmed boarder ($79.99 for a queen flat)
* The Private Essential: 412-thread count wrinkle free collection, 100% ultra fine extra long staple Egyptian cotton ($44.99 for a queen flat)
* Court of Versailles Palace Collection: Silky smooth ($40 at Sam’s Club)
* Target Home: Very soft 600-thread count with strong elastic corners ($70 at Target)
* Chris Madden: Wrinkle-free, cool and silky ($70 at JCPenney)
* Garnet Hill Scallop Percale ($110 for a queen set)
* Lands' End Easy-Care ($109.50 for a queen set)

And now it is time for breakfast in bed. Offer your guests a delightful night's rest on quality sheets—they will be coming back for more nights in your wonderful beds!

Best,
Pamela