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.
Friday, September 25, 2009
"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.
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.
Thursday, September 24, 2009
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.
Friday, September 4, 2009
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
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
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