Thursday, August 19, 2010

Psychic Medium Spiritual Weekend at The Inn at Pleasant Lake

Psychic Medium Spiritual Weekend Event Schedule 2010

The Inn at Pleasant Lake is hosting two internationally recognized Psychic Mediums, Joanne Gerber and Rita Berkowitz, from the Boston area. Join us for one or all of these special events.
Friday night is a Spirit Communication Circle for an opportunity to give and receive messages from loved ones passed. 

Saturday offers a Psychic Gallery Demonstration for an afternoon of Spirit Communication in a theater format.

 Sunday, a Two Part Group Workshop; Spirituality 101: “Understanding and Working with Universal Laws to Create Balance in Your Life.” (Rita Berkowitz) and Spirituality 102: “An Exploration of the Senses:  Learning the Language of Spirit through Mediumship” (Joanne Gerber ).  

Both daytime events include delicious culinary preparations by Chef Brian MacKenzie.
Individual readings are available by appointment on Thursday night and Friday. Appointments are limited, contact Joanne Gerber at www.joannegerber.com or Rita Berkowitz at www.thespiritartist.com.
Overnight accommodations include a full breakfast and afternoon tea. Our five course prix-fixe dinner is a wonderful addition to a weekend away. *(stay three nights are receive 50% off the third night).

 Psychic Medium Spiritual Weekend Event Schedule 2010

 

 

Sweetest Day

Sweetest Day is observed the 3rd Saturday in the month of October. It originated in Cleveland in 1922 by Herbert Birch Kingston, a philanthropist and candy company employee, who wanted to bring happiness into the lives of orphans, shut-ins and others who were forgotten. Over the years, Sweetest Day has evolved into a time to express romantic love and also to show appreciation to friends. For all who stay here at the Candlelite Inn that weekend, a box of homemade candy will be given to you, to show our appreciation.

 

Marilyn Gordon
Candlelite Inn
5 Greenhouse Lane
Bradford NH 03221
888-812-5571
www.candleliteinn.com
Elegant, yet warm & friendly

Exploring the Covered Bridges of NH

Is there anything more symbolic than a picturesque scene of a NH covered bridge. Peaceful and serene, maybe a little mysterious--but it does bring back memories of days gone by. Your package includes an autumn breakfast each morning with dessert and afternoon apple cider with autumn sweets. Waiting in your room is our Covered Bridge Gift Basket with everything you might need as you sojourn through the Lake Sunapee Region and beyond visiting the covered bridges. This package is available September and October; 2 nights are required with this package. $15 above room rate.

 

Marilyn Gordon
Candlelite Inn
5 Greenhouse Lane
Bradford NH 03221
888-812-5571
www.candleliteinn.com
Elegant, yet warm & friendly

Fall Foliage Midweek Getaway

September 23rd thru October 31st--Sunday thru Thursday. Red, Gold, Rust--the changing of the leaves. Mother Nature puts on a spectacular show. Your midweek package includes an autumn breakfast each morning with dessert and warm cider and autumn sweets each evening. Waiting in your room, a folder with a self guided tour of the region for antiquing, shopping, apple picking and of course leaf peeping. There are discounted passes to Canterbury Shaker Village, John Hay Estate and Tanger Outlet-Tilton. Also received 10% off on dinner at several area restaurants. Upon departure you'll receive a special gift. 2 nights are required with this package. $15 above room rate.

 

Marilyn Gordon
Candlelite Inn
5 Greenhouse Lane
Bradford NH 03221
888-812-5571
www.candleliteinn.com
Elegant, yet warm & friendly

Holiday Shoppers Weekend

November 12th & 13th. Is there some last minute holiday shopping that needs to be done? We are here to help. On Friday evening, unwind from a hectic week with hot buttered cider and holiday sweets as you look over the area menus. After a scrumptious breakfast with dessert on Saturday morning, it's off you go, for a day of "tax free" shopping. We'll provide a voucher for a free Tanger Outlet-Tilton coupon book—worth over $350 of savings. Then back to the Inn and all you will need to wrap your gifts will be waiting. There will be light hors d'oeuvres while wrapping your gifts and later a light dinner will be served. Holiday cookies and hot chocolate throughout the weekend. 2 nights are required with this package. $40 above room rate.

 

Marilyn Gordon
Candlelite Inn
5 Greenhouse Lane
Bradford NH 03221
888-812-5571
www.candleliteinn.com
Elegant, yet warm & friendly

Monday, August 16, 2010

Puffy Apple Pancakes, aka Dutch Babies from the Henniker House B&B

This recipe is also featured on the NHPR recipe blog http://www.nhpr.org/node/32431 along with this quote from NPR

This recipe came to us from Kate Bartlet, innkeeper for the Henniker House Bed and Breakfast. Kate also shared the story behind the recipe: "Henniker House B&B is in a big old Victorian house that served as a birthing hospital in the 1920's & 1930's. I started making these in the Fall of 2005 - if you remember it was a very rainy Fall, with serious flooding. I ran out of apples and the U-pick orchard was always closed - who is out picking apples in the rain? I finally called over & the owner said he'd open up - because it was important to my business. After I got two big bags, I thanked him and invited him to breakfast in appreciation. When I checked that he knew where the B&B was, he said 'dearie, I was born in that house.' So now I tell my guests they are eating apple pancakes made with apples tended by a man who was born in this house."

Kate also recommends New Hampshire maple syrup over the store-bought variety. This has a story of its own: "I served these with our maple syrup to a woman from CT - not knowing that the syrup came from her cousins farm. Laughs all around."

Directions:
For 2 pancakes: Preheat oven to 350 Core, peal & slice 2 apples, sauté in butter & liberal quantities of cinnamon for about 8 minutes.

Whirl in a blender (take the center part of the lid out to allow more air to enter): 3 eggs 1/3 cup flour 1/2 cup milk dash salt.

Spray 2 oven safe dishes with nonstick cooking spray & put them on a cookie sheet so you can pull the dishes in and out of the oven without slopping. Put apples in bottom of each dish, pour batter over top.

Bake for 25 minutes - have a look at them - are they puffy and starting to brown? Might go as long as another 25 minutes depending on your oven. Put a pad of butter and some cinnamon/sugar on the top. Put them back in the oven for 5 minutes & they'll puff up some more. Serve quickly so they don't fall.

Also note that warmed New Hampshire maple syrup will make them taste better than that stuff that VT ships around the country.

http://www.hennikerhouse.com

An interview with the Innkeepers of The 1806 Inn at Mount Sunapee

When asked what their favorite thing about owning a B&B, Bill replies, "Creating a business on our property where none previously existed and having it grow each year." He comments, “Now I know what it means to give birth.”  To which Karen, mother of twin boys, responds, “No you don’t”!  Bill says, "The icing on the cake with running a successful B&B is the opportunity to meet interesting people from all over the world.  We have had guests from France, Italy, Holland, Israel, Canada, Germany, Ireland, Austria, England, Colombia, Mexico, Argentina, Russia, Ukraine, Japan, China, India, and South Korea."

Bill and Karen started their B&B from scratch nearly 5 years ago because they wanted to do something together in their retirement. Before owning a B&B, Bill worked for an insurance company for 29 years and Karen was retired from teaching.  In their first retirement, they ran a successful bookstore for 7 years.  This is their second retirement.  "And, we are still having fun!" comments Karen.

Karen says, "In the summer, the most challenging thing about running our B&B is keeping the lavish gardens weeded and watered.  In the winter, being located directly beside Mount Sunapee, finding a place to put all the snow." But it's not all work and no play. They both enjoy reading the books from the Inn’s extensive library when it's quiet and they often travel to visit family in Europe.

Karen mentions that their B&B has a great advantage locally in it that makes the area a great place to visit because of their proximity to Mount Sunapee and the State Beach on Lake Sunapee.  Guests come to the 1806 Inn because of the location and reasonable rates.   Many guests return because of their positive experience the first time.

Bill says, "We welcome our guests by name and assure them that we are close enough to attend to their needs, but far enough away to insure their privacy." He continues, "All kinds of people come to stay with us, e.g. newlyweds, business travelers, those attending family reunions, international guests, skiers, hikers, and wedding party members and guests."

At the 1806 Inn at Mount Sunapee, Bill is the chef.  Karen says she happily relinquishes that duty to Bill because too many cooks in the kitchen is not a good idea.   The other duties of running a full time bed and breakfast are shared equally by Bill and Karen.

Some of the nicer features of the 1806 Inn are the library, spacious great room, two gas fireplaces, and garden patio.  Karen says, "Often the reason the Inn has so many repeat guests, we are told, is because of the innkeepers themselves." And she continues, "We serve a complete breakfast everyday, not just on weekends.  We have a hot country breakfast, including eggs prepared to order, French toast, pancakes, sausage, and bacon.  Also, we provide a buffet table of breakfast item choices that are only limited by the size of the table.  After frequent visits to the Netherlands, we are looking forward to introducing a new recipe, Poffertjes, for breakfast."

Bill comments, "We would say to people who have never stayed in a B&B before, “Give it a try.  It is a unique experience because staying in a B&B affords the guests a more personal experience than a hotel.  It is an opportunity for guests to meet new people and make new friends.  We often see some of our guests, after a few days visit, swapping email addresses, telephone numbers, and business cards for continued contact."



Monday, August 2, 2010

Now is the perfect time to visit NH, 77th Annual NH League of Craftsmen’s Fair

The 77th Annual NH League of Craftsmen’s Fair is coming up August 7-15, 2010 and the NH Country Inns group offers the perfect selection of B&Bs from which to base your stay from. 

To see our inns, please visit: http://www.nhcountryinns.com/id19.htm

The League of NH Craftsmen's Fair is one of the finest, most prestigious craft events in the country today. This annual nine-day event features both traditional and contemporary fine craft work by juried members of the League of New Hampshire Craftsmen.

Shop more than 200 individual craft booths featuring jewelry, wood accessories, decorative glass, pottery, fiber arts, metalwork, furniture, prints, and more.

Enjoy a variety of daily Performing Arts by some of New England's finest musicians, storytellers and theater groups.

See the Print Exhibition featuring a selection of the finest prints in a variety of techniques.

Scooter Rentals will be available at the Fair. Beginning July 20th, you may reserve a scooter in advance by calling the Fair Office at 603-763-2416. 



Sunapee View Bed and Breakfast Stuffed French Toast

An original recipe from Sunapee View Bed and Breakfast
I have always loved the sounds of stuffed French toast, but tasting this has always left me wanting for a little different texture or a more exciting flavor. After sampling many varieties of baked, grilled and soaked overnight dishes, I decided to come up with my own.

Sunapee View Bed and Breakfast Stuffed French Toast

Fruit:
  • 2-3 sliced strawberries per person
  • 2-3 sliced bananas per person
  • 4-5 slices of above for garnishing
  • Cream filling:
  • 1-8 ounce block of 1/3 less fat cream cheese
  • ½ cup greek (or other thick) vanilla yogurt
Optional: A little extra vanilla, ½ tsp. nutmeg, zest of orange or lemon, 1 T. honey
Whip together and refrigerate until ready to use

Egg dip:
  • 2 eggs per person
  • About ½ cup half and half (or milk) per person
  • Cinnamon to taste
  • Vanilla

Whip together and refrigerate until ready to use
Bread: 2 slices per person
Store bought soft Italian bread works fine, but use whatever is your preference when making standard French toast. Slice the bread no more than an inch as you will be doubling it in the end.

Directions:
  • Put a generous piece of butter on the hot griddle and let it melt.
  • Dip both sides of bread in the egg mix, letting it sit a minute to soak up the liquid.
  • Lay out 2 pieces of drenched French toast for each person and flip ½ of them when they are golden.
  • Spread a heaping tablespoon of cream cheese mix on the toasted side of each piece of bread, spread it and sprinkle fruit on top of this.
  • Place remaining toast, grilled side down over the fruit.
  • When the bottom is golden, flip over the "sandwich" as you would a grilled cheese.
  • Serve garnished with some fruit, sprinkled with some confectioner's sugar and offer warm maple syrup on the side (NH Maple of course!)
This looks as beautiful as it tastes!

Sunapee View Bed and Breakfast










http://www.sunapeeviewinn.com