Just back today from the amazing state of Nebraska where I had the pleasure of addressing the Nebraska Association of Bed and Breakfasts and the 2009 Nebraska travel and tourism conference. I am amazed by the inventiveness that the Nebraskans have shown in developing the tourism industry and increasing lodging and stay-overs in their state. Actually one of the most heavily transited in the United States going back all the way to the Oregon Trail, Pony Express, Union Pacific Railroad, and now Highway 8, which carries over 16,000 travelers over 450 plus miles each year. I had the pleasure of also taking part in the annual Bed and Breakfast recipe contest. Even after reviewing more than 6,000 B&B recipes for our cookbooks, including our latest Cinnamon Morning and Savory Nights, I still get a thrill from a wonderful thrill from a new recipe and this one developed by Yvonne Dalluge from My Blue Heaven B&B in Pawnee City, Nebraska.
UPSIDE-DOWN BANANA-WALNUT FRENCH TOAST
1 ½ cup packed brown sugar ½ cup butter or margarine, melted
¼ cup corn syrup ½ cup chopped walnuts
3 medium bananas, sliced 1 loaf sliced unfrosted firm cinnamon bread
6 eggs 1 ½ cups milk
1 teas. Vanilla
Spray bottom and sides of 13x9 inch baking dish with cooking spray of grease with shortening. Gently stir in bananas. Spoon banana mixture into baking dish.
Reserve heels of bread for another use. Arrange 2 loaves of bread on banana mixture, tearing bread to fit if needed.
In medium bowl, beat eggs, milk and vanilla with a wire whish until well mixed. Pour over bread. Cover tightly and refrigerate at least 1 hour but no longer than 24 hours.
Heat over to 325. Uncover bread mixture. Bake 45 to 55 minutes or until knife inserted in center comes out clean. Serve portions upside down, spooning sauce from bottom of dish to cover each serving.
Makes 10 servings.
Best,
-Pamela
Friday, October 23, 2009
Friday, October 16, 2009
Fall Bliss
Northern California we’ve just experienced our first big rain, the air has changed, fall has clearly arrived and I am on my way to speak at the Nebraska bed and breakfast convention next week. On Wednesday, I’ll be addressing all of Nebraska tourism on the subject of destination marketing. So, as a traveler, I’m also looking around and wondering what my own destination has to offer that I haven’t really tapped into yet. A quick perusal of the visitors center site came up with two October Fest gatherings this weekend- beer, brats, and dancing.
Several pumpkin farms, which would be a blast with kids! , and a local brewpub are offering some special fall pumpkin pilsner. I decided to keep it simple this year in terms of the decorations. I found a great, tall pumpkin inexpensively, which I stuck on top of the old milk canister near the entrance to the house. A beautiful, glowing, harvest gold Chrysanthemum right by the back door, which I bough in tight bud, will provide us with lots of color and inspiration for the next three weeks. After it’s bloomed out, I’ll transplant it into the perennial border and later on at the end of November. After well established, I’ll cut it back with everything else.
This is a terrific time of year to think about what you want next years garden to look like, and that goes for however small your plot may be. By placing several thicknesses of newspaper over unwanted weeds and pads and weighing them down, you can kill them off for the year to come. This is good for the environment- less pesticides, and easy on your back. There is still time and more moderate climbs to put in some herbs. I keep a half of wine barrel filled with rich soil to which I have added some handfuls or vermiculite to hold the water right by my back door. In the center, elevated on a few bricks, goes my seasonal plant, in this case the Chrysanthemum. After that, I’m thinking of pink poinsettia, and around the sides of my barrel about three inches away from the wall of the barrel, I plant herbs. Most especially, tough ones like thyme, which also attractively spills over the edge, parsley both curly and flat is an absolute must, oregano, and sage, another decorative one, and whatever else the garden center offers up. In the spring I am always sure to add a few nasturtium seeds as their bright blooms tumble over the side, and both leaves and the bright blossoms are edible. Here is Northern California, we do get some frost in the winter, so if we are expecting one of those I take the centerpiece plant inside, and water the whole half barrel well, because water drown doesn’t freeze nearly as easily. Then, I loosely drape an old sheet over the whole thing. This is proven very effective for me. Finally, I love to cook and on a dreary day. Nothing raises my spirits more than a bout in the kitchen.
I am currently testing for a favorite apple crisp recipe-do you have one? Please send it to us!
mailto:Lanier@travelguides.com, and also, I am in search for my ultimate tender, delicious, healthy but not “ucky” bran muffin recipe. I’d love your input on that too! Have a beautiful fall, and Happy Halloween.
-Pamela
Several pumpkin farms, which would be a blast with kids! , and a local brewpub are offering some special fall pumpkin pilsner. I decided to keep it simple this year in terms of the decorations. I found a great, tall pumpkin inexpensively, which I stuck on top of the old milk canister near the entrance to the house. A beautiful, glowing, harvest gold Chrysanthemum right by the back door, which I bough in tight bud, will provide us with lots of color and inspiration for the next three weeks. After it’s bloomed out, I’ll transplant it into the perennial border and later on at the end of November. After well established, I’ll cut it back with everything else.
This is a terrific time of year to think about what you want next years garden to look like, and that goes for however small your plot may be. By placing several thicknesses of newspaper over unwanted weeds and pads and weighing them down, you can kill them off for the year to come. This is good for the environment- less pesticides, and easy on your back. There is still time and more moderate climbs to put in some herbs. I keep a half of wine barrel filled with rich soil to which I have added some handfuls or vermiculite to hold the water right by my back door. In the center, elevated on a few bricks, goes my seasonal plant, in this case the Chrysanthemum. After that, I’m thinking of pink poinsettia, and around the sides of my barrel about three inches away from the wall of the barrel, I plant herbs. Most especially, tough ones like thyme, which also attractively spills over the edge, parsley both curly and flat is an absolute must, oregano, and sage, another decorative one, and whatever else the garden center offers up. In the spring I am always sure to add a few nasturtium seeds as their bright blooms tumble over the side, and both leaves and the bright blossoms are edible. Here is Northern California, we do get some frost in the winter, so if we are expecting one of those I take the centerpiece plant inside, and water the whole half barrel well, because water drown doesn’t freeze nearly as easily. Then, I loosely drape an old sheet over the whole thing. This is proven very effective for me. Finally, I love to cook and on a dreary day. Nothing raises my spirits more than a bout in the kitchen.
I am currently testing for a favorite apple crisp recipe-do you have one? Please send it to us!
mailto:Lanier@travelguides.com, and also, I am in search for my ultimate tender, delicious, healthy but not “ucky” bran muffin recipe. I’d love your input on that too! Have a beautiful fall, and Happy Halloween.
-Pamela
Friday, October 9, 2009
Fabulous Upcoming Innkeeper Conferences!
Hello Everybody! I wanted to personally invite all Innkeepers to our upcoming complimentary conference in NYC!
We felt it was time that our members have access to the latest products and services for the hospitality industry, and a voice at the industry's leading platform, so we've forged a partnership with The International Hotel/Motel & Restaurant Show on your behalf. Take part in fascinating workshops, focusing on all sectors of the lodging experience alongside your peers, hoteliers, marketing directors and other lodging professions. Best of all, there is absolutely no charge for BBIGI members to attend the show on Sunday, Monday or Tuesday. Take advantage of the conference's negotiated rates at some of New York's finest hotels and join Pamela and Marie, and your fellow innkeepers, for some special sessions and entertainment just for us (including a Broadway style show!).
In addition, the upcoming Seminar At Sea Conference is also a great and informative, fun-filled conference to attend! Join your fellow Innkeepers on an 7 day Cruise the week of January 9 - 16, 2010 for a memorable Marketing Cruise aboard the Norwegian Pearl in the Sunny Caribbean. This 2010 seven-day Cruise will head south out of Miami to Samana; St. Thomas; Tortola and Great Stirrup Cay in the Bahamas. Our very own Marie Lanier, of lanier Publishing and VP of TravelGuides. Marie has become the new Marketing Guru at TravelGuides and is an expert when it comes to Social Networking. Both of these speakers are pillars of the Bed & Breakfast Industry whose knowledge on operations and marketing is invaluable to all of us. Seminars are given only on the days when the Ship is at Sea and these speakers will take part in round-table discussions on one of the days when we are at sea. This way, these experts can help answer your questions on B&B operations and marketing, and this interests all of us.
Cruise Itinerary
Saturday, January 9, 2010 --- Miami, Florida -- Depart 04:00 PM
Sunday, January 10, 2010 --- At Sea
Monday, January 11, 2010 -- Samana Arrive 10:00 AM - Depart 06:00 PM
Tuesday, January 12, 2010 -- St Thomas-- Arrive 09:00 AM - Depart 06:00 PM
Wednesday, January 13, 2010 -- Tortola (Roadtown) -- Arrive 07:00 AM -- Depart 03:00 PM
Thursday, January 14, 2010 - At Sea
Friday, . January 15, 2010 -- Great Stirrup Cay-- Arrive 09:00 AM -- Depart 06:00 PM
Saturday, January 16, 2010 -- Miami -- Arrive 08:00 AM
-These two conferences are going to be just fantastic, and are a great resource for Innkeepers! Not only can you learn very helpful tips on how to promote your Inn & continue your steady flow of travelers, you can also network-have a great time, and enjoy a nice vacation for yourself for once, instead of playing hostess! I recommend both to all of you! Can't wait!
Thursday, October 1, 2009
FALL IS IN THE AIR
Fall is in the air- everywhere. I just returned from Southern Michigan where I toured a rose garden of nine hundred bushes on the premises of an amazing Friesian dairy cow-breeding farm. Some of the roses were still in bloom, but not for long. I love to celebrate harvest by taking drives and short getaways in the country. Fall just isn’t the same in the city. One of our favorite things to do is pack a picnic. While tracing around the countryside, it’s a great time to get a good value on pumpkins, gourds and all sorts of wonderful fall decorations and provision. There is nothing more comforting than the family joy this harvest holiday brings. It’s time to bake some fall goodies, fill the home with harvest décor, and heighten the moods of the ones you love. It’s difficult for one not to embrace this rich and vibrant season. The beautiful trees full of bright leaves, the crisp afternoon air, and light, gentle breeze will surely strengthen the hearts of many. Somehow that golden light brings out the romantic in all of us, so maybe this is also a great time for you and your sweetie to have a brief interlude at a country Inn.
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