Posts Tagged ‘Recipes’

CHEDDAR AND THYME GOUGERES RECIPE

December 29th, 2010 by Pamela Murski

Cheddar and Herb Gougere

Cheese puffs make the ideal cocktail snack.  These are miniature Cheddar versions of a savory French cream puff traditionally enriched with Gruyere cheese.   Once you form them into mounds, you can refrigerate or freeze them and bake them just before your guests are ready to devour them.

Makes about 72 cheese puffs

¾ cup water

½ tsp salt

6 Tbsp unsalted butter, cut into ½-inch cubes

¾ cup all-purpose flour (spoon and level; 3.25 oz)

4 lg eggs

1 ½ Tbsp finely chopped fresh English thyme

1 cup grated sharp Cheddar or Gruyere cheese (2 oz)

1. Dough. Preheat the oven to 400°F. Put the water, salt, and butter in a medium (2- to 3-quart) saucepan and bring it to a boil over medium heat. Add the flour all at once and beat vigorously with a sturdy wire whisk, still over heat. It will form a very firm mass of dough that should pull away from the sides of the pan. Remove the pan from the heat. Crack and egg into a small cup. Pour the egg into the saucepan and immediately beat it into the dough using the whisk or a hand held electric mixer. Repeat with the remaining 3 eggs, incorporating each one thoroughly before adding another. The mixture will be satiny and sticky and have a consistency between soft dough and thick batter. Stir in the thyme and ½ cup of the cheese.

2. Forming and baking. Line 2 baking sheets with parchment paper. Using 2 flatware teaspoons, drop balls of dough (each measuring 1 tsp in volume) in rows on the paper, allowing 1 inch of space between them for spreading. Or use a pastry bag with a lare plain tip and pipe the dough out in ½-inch mounds. Place a pinch of the remaining cheese on top of each gougere. (At this point you can cover the pans tightly with plastic wrap and refrigerate them for up to 24 hours.) Bake the gougeres until puffed and golden brown, 20-25 minutes. Serve while still warm.

Note: Once the dough is formed, you can put the baking sheets in the freezer until the little mounds are solid, then transfer them to resealable freezer bags. When you want to bake a batch, transfer them to a paper-lined baking sheet and bake at 400°F for 25 to 30 minutes.

Herb substitutions: In place of the thyme, use an equal amount of finely chopped fresh summer savory, 2 Tbsp finely chopped fresh marjoram or oregano, or 3 Tbsp finely chopped fresh dill or chives.

Cranberry Lemon Martini Recipe

December 14th, 2010 by Pamela Murski


5 Tablespoons (2.5 oz) Cranberry Syrup Base

3 Tablespoons (1.5 oz) Citrus Flavored Vodka

Fresh or Frozen Cranberries

Lemon Wedges


For each cocktail, fill cocktail shaker with ice. Add Cranberry Syrup and vodka. Cover; shake. Strain into martini glass. Garnish with cranberries and lemon wedge. Makes 1 drink. (I like to frost the rim with sugar before pouring drink into glass).

Cranberry Syrup Base:

In large saucepan combine one 12 oz. package fresh or frozen cranberries, 2 cups sugar, 2 cups water. Bring to boil; reduce heat. Simmer 20 minutes uncovered. Remove from heat, cool. Blend mixture in food processor or blender. Strain, discarding seed and skin. Stir in 1/2 cup lemon juice, 1/4 cup lime juice, 1/4 cup Limoncello and 2 dashes bitters. Mixture will be slightly thick. Cover and chill to store.

Apple Pie Recipe Murski Homestead

November 27th, 2010 by Pamela Murski

Apple Pie

Nothing tastes better than a slice of homemade apple pie hot from the ovens at Murski Homestead B&B!  Add a little Blue Bell Homemade Vanilla Ice Cream and you are really set…..this is one of the easiest recipes, so give it a try.

Super Easy Apple Pie
3/4 cup sugar
2 tbsp. lemon juice
zest of
1 lemon
1/2 tsp. cinnamon
2 tbsp. apricot brandy
pinch of salt

Apple Pie

5 baking apples, pared, cored, thinly sliced
2 oz. butter, melted
1 unbaked pie shell, 9-in. diameter
1/2 lb. apricot jam
1 oz. sugar

Combine sugar, lemon juice, lemon zest, cinnamon, brandy and salt.  Neatly arrange apples in pie shell; pour sugar mixture over.  Brush with melted butter.  Bake at 450 degrees F for 10 minutes.  Reduce heat to 350 degrees F; bake for 30 to 40 minutes or until golden.  Combine jam and sugar in sauce pan; heat to boiling.  Push through fine strainer; heat to boiling.  Brush over baked pie.  (I used twists of pie crust on  the top of this pie for additional visual appeal and texture.)

Moscow Mule Cocktail

November 20th, 2010 by Pamela Murski

Moscow Mule Copper Mug

The Moscow Mule Cocktail seems to have made a comeback!  It is a good thing for it is a truly unique drink that is good year round!  Look for this yummy beverage to turn up during one of our famous culinary getaway Foodie Events……The recipe,  easy to make, must contain ginger beer to be authentic:

Moscow Mule

  • 1 ounce vodka
  • 1 tsp. sugar syrup
  • Fresh lime juice
  • 1/2 cup ginger beer
  • 1 sprig fresh mint
  • 1 slice of lime

Directions:  In a highball glass or a copper mug  pour vodka over ice. Add  sugar syrup and lime juice. Top with ginger beer and stir. Garnish with a slice of lime and a sprig of mint.

For the trivia buff, here’s a little history……

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Fava Skordalia….Greek Split Pea Recipe….”Hummus Style”

October 30th, 2010 by Pamela Murski

Fava Skordalia  (Yellow Split Peas with Garlic)

2 cups yellow split peas, picked over and rinsed
2 bay leaves
2 tsp salt
4-6 garlic cloves
½ cup extra virgin olive oil (EVOO)
3-4 Tbsp red wine vinegar
¾ Tbsp dry white wine
2 Tbsp dried oregano, crumbled, plus more for garnish
Freshly ground black pepper
 
All or a few of the following toppings:
1 cup chopped fresh cilantro
2-3 Tbsp pitted and chopped Kalamata olives
4-5 oil-packed sun-dried tomatoes, drained and coarsely chopped
1 medium tomato, cored, peeled, seeded diced and drained
Few sprigs of arugula, coarsely chopped
Few sprigs of fresh flat-leaf parsley, coarsely chopped
EVOO
 
Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil.  Reduce the heat to low & simmer, skimming often, for 5 minutes.  Add the bay leaves and simmer for 40 minutes more, stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook.  Add 1 tsp of the salt and simmer for 15-20 minutes more, or until the peas are soft and almost dry.
Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree.  Let the puree cool completely; it will thicken considerably.
In a large mortar, grind the garlic with the remaining 1 tsp salt into a smooth paste.  Add 2 cups or so of the puree and continue grinding to incorporate the garlic.  Or use a blender or a small food processor.
In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3 Tbsp each vinegar and wine, the oregano and pepper to taste, stirring vigorously to incorporate.  Taste and adjust the seasonings as necessary.  Cover and refrigerate for at least 3 hours or overnight.
If the skordalia seems too thick, add a little vinegar, wine or water to thin.  Spread on a large plate, sprinkle with oregano, garnish with toppings of your choice and serve

Chili Recipe & Cook Off Windy Winery

October 16th, 2010 by Pamela Murski

After the long hot summer, the folks at Windy Winery are hungry for some good chili so…… on Saturday October 30th they are hosting a Chili Cook-Off (their second annual I believe)…..Open to anyone who want to join in the fun,  dust off that extra special chili recipe,  come out to cook and see who can make the best chili at Windy Winery!
And for all those folks who just want to eat the best chili at Windy Winery come on out and join in the fun!!  (Last year, we at the B&B took  our guests to the cook off and had a fabulous time!  We will do so again this year, so if you are looking for a great place to stay and some fun to be had…book your room now with us!)
Our favorite recipe originated with  our oldest son, who is a wonderful “cook by the seat of your pants” home chef!
Will’ s Chili Recipe

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Street Food….Chinese Noodles & Vegetables Recipe

October 7th, 2010 by Pamela Murski

Street foods have a rich and colorful history where all strata of society, from fishwives to royalty, have played a role in its evolution. Foods of the World—Street Food was chosen as the theme  for the September Culinary meeting. My friends hall and back porch were converted into the “street” from which delicious foods such as Italian and Caribbean kebabs and Bolivian  cheese empanadas were served. As we continued our “world tour” we sampled falafel from Arabia, spicy potato roti from India, and other delicious treats. Cranberry kvass is a popular thirst quencher in Russia. We were dubious about the mildly fermented creation, but were pleased to discover it was  actually quite good. A favorite recipe

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Foodie Weekend Cooking Class

September 16th, 2010 by Pamela Murski

Easy French food was the order of the day for the B&B Foodie Weekend Cooking Class recently!  After a foray to the local Farmers Market, we settled into the kitchen to begin cooking.  The menu included Scallops Provencal, Warm Cremini Mushroom Salad with Arugula and Prosciutto, Roasted Leg of Lamb Persillade, Zucchini Gratin, and Fresh Strawberry Sorbet!  Look for some of the great recipes to come…..the lamb was especially succulent with no gaminess due to a new method of preparation I taught during the class.

The Method:

Lamb and Brine
1 (3 pound) boneless leg of lamb, trimmed  
2 Tb. kosher  salt
(or 1 Tb. table salt)          
2 Tb. sugar
6 medium garlic cloves, crushed
 
Garlic-Parsley Paste
1 medium head garlic, outer papery skins removed and top
third of head cut off & discarded
1 Tb. olive  oil
1 Tb. minced fresh
parsley leaves

Combine salt, sugar and garlic  with 2 quarts water in large bowl; stir until salt and sugar dissolve.  Open roast and remove all visible fat and connective tissue/coverings (this is a major step in reducing the gaminess!).  Lightly score
inside of lamb roast, making ¼ inch deep cuts spaced 1 inch apart in crosshatch pattern.  Submerge lamb in brine, cover, and refrigerate for 2 hours.

While lamb is brining, adjust oven rack to middle position and heat to 400 degrees.  Place garlic head cut side up on sheet of foil and drizzle with olive oil.  Wrap foil tightly around garlic; place on baking sheet and roast until coves are very soft and golden brown, 40 to 45 minutes.  When cool enough to handle, squeeze garlic head to remove cloves from skins.  Mash cloves into paste with side of chef’s knife.  Combine 1 tablespoon of garlic paste and parsley leaves in small bowl.

Remove lamb from brine and pat dry with paper towels.  Rub garlic-parsley paste into  scored surface working paste
into  cuts.  Season with salt and pepper.  Roll lamb into compact roast, tucking in to form a log/leg shape.  Tie with twine at 1 inch intervals.

Proceed with your favorite roasting method and enjoy the  fruits of your labor!

Bed and Breakfast Recipe for Lemon Mousse & Berry Trifle

August 29th, 2010 by Pamela Murski

Lemon Mousse Fresh Berry Trifle

I love the look of layered foods and dishes…..almost everything in life benefits from layering and textures.  This trifle is scrumptious and light all at the same time.  If you like Lemon Curd, you will devour this lemon mousse.  Couple with the sweet tart flavor of fresh berries such as strawberry, blueberry and raspberry and pound cake, it is a dessert worthy of starring at your finest dinner….with our without company.  (My granddaughter claimed it was better than birthday cake—both servings!)  It is a recipe that will some day find its’ way onto a Foodie Weekend menu.  Recipe:

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Cooking Class Fresh Fruit Tart Recipe From Texas B&

August 18th, 2010 by Pamela Murski

 

Peach, Plum & Berry Tart

This buttery delicious fruit tart was made during one of our recent cooking class weekends at the ranch.  It harnesses all the delicious goodness of fresh fruit of the season and only needs the addition of a little sugar and spices to really complement the fresh sweet-tart taste of the peaches, plums and berries creating a burst of flavor with every bite!  This tart is best eaten the day of cooking but will still be good the next day even though the crust will have lost its’ flaky crunch.  Most people want to top fruit tarts with whipped cream or ice cream but the deliciousness of the fresh fruit and buttery flavor of the puff pastry don’t require any addition!

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Best of Summer Salads at Texas Bed and Breakfast

July 27th, 2010 by Pamela Murski

Greek Salad

Summer time screams tomatoes, cucumbers, peppers and basil….all fresh from the gardens at the B&B.  This Greek Salad is a favorite and equally delicious as a side or the main course.   Paired with  crusty bread, herb butter, glass of vino and you have a feast!

Put together equal parts of chunked tomatoes, cucumber, bell pepper, whole black olives, fresh mozzarella balls or cubes, bite sized strips of fresh basil.  Mix 1/3 balsamic vinegar with 2/3 good quality olive oil, salt and pepper to taste and drizzle over vegies.  Toss to mix.  Garnish with basil flowers and serve.  Be sure not to overdress the salad….you can always serve extra dressing on the side.  This salad is great to adjust to your own taste buds by adding whatever you have on hand that is fresh and creating your own version of summer salad.  Fresh edible flower buds are a great addition as well as herb fronds such as fennel, thyme flowers, and Fiddle Head buds.

Tiramisu Recipe Brenham TX Ranch Class

June 10th, 2010 by Pamela Murski

Dream of coffee, clouds of whipped cream and mascarpone cheese, sandwiched in between soft pillows of lady fingers and coffee liqueur? We love Tiramisu but wanted a version we could make and eat in the same evening and one that didn’t depend on Lady Fingers, given that we live in a small, country town.  This recipe

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TX B&B White Chocolate-Raisin-Walnut Custard French Toast

May 29th, 2010 by Pamela Murski

White Chocolate-Walnut-Raisin Custard French Toast

For your French Toast afficionados, this breakfast treat served at the B&B for breakfast, brunch or dinner is a dish to look forward to with anticipation.  It is hearty enough to suffice for any meal and will keep you full til the next meal.  So many recipes for french toast are just fluff with no substance.  The heartiness of the homemade bread is the key to the deep flavor and texture of this french toast.  This french toast will get you going for the day……carbs and protein in  every bite!  (Be sure to use our recipe for the homemade bread found  under our recipes….it is the key ingredient in  this  recipe!)  We serve this french toast with our housemade venison ranch sausage at the B&B but your favorite sausage or peppered bacon will be equally good paired up.

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TX B&B White Chocolate-Walnut-Cranberry Beer Bread

May 25th, 2010 by Pamela Murski

White Chocolate-Walnut-Cranberry Bread

Basic bread is a mixture of flour, liquid and a leavening  agent that transforms into crusty, earthy goodness when  baked.  With the addition of beer, this hearty  quick bread develops a yeasty flavor typically found  in  yeast breads and its’ substance from the addition of white chocolate chips, toasted walnuts and chewy cranberries.  We serve it at the B&B toasted plain for breakfast, soaked in a custard and  baked for french toast, and toasted and topped with  natural peanut butter and bananas for a great sandwich.  Any way you choose to eat it, it is darn good!  Easy to prepare as well, so give it a go.  The walnuts give an additional boost of protein.  You can omit the nuts, cranberries and chocolate and substitute cheese and herbs for a savory dinner bread…….

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Salt Cod-Potato Fritter Recipe Brenham TX B&B

May 20th, 2010 by Pamela Murski

 This incredible appetizer from Spain is called Bunuelos De Bacalao (Salt Cod-Potato Fritters with Garlic Aoli).  They are an exceptional appetizer eaten out  of hand while enjoying a glass of delicious Sangria!  The dish will be added to one of our Foodie Weekends just in case you don’t try them at home….

Scrumptious Fritters and Garlic Aoli

Bunuelos De Bacalao (Salt Cod Fritters) 

1/2 pound skinned and boned dried salt cod
1 pound medium potatoes, scrubbed and quartered
2 cloves garlic, crushed
1 tablespoon chopped parsley
Salt
Pepper
2 egg yolks
Solid vegetable oil, for frying

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French Bread BB Class Recipe

April 24th, 2010 by Pamela Murski

You love that incredible chewy dense delicious texture of French bread but don’t have the time or patience for all the kneading, then this no knead recipe is for you! It delivers all that same great taste experience you know and love. We recently featured this bread in one of our cooking classes at the ranch. We made an extra loaf just in case….. It was a good thing we did because there were only a few crumbs left! 

No Knead French Bread

Crusty No-Knead French Bread

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Lemon Ginger Almond Cookie Recipe Texas Bed and Breakfast Ranch

April 6th, 2010 by Pamela Murski

Delicious Crunch Lemon Ginger Cookies

Yum! Yum! Yum!!!!  Incredible crunch, incredible taste keeps you coming back for more!  Great with coffee, ice cold milk, or your favorite sweet dessert wine…..served anytime!

Delicious crunchy cookies can’t be beat!   A special treat and something to look forward to when served in the afternoon  with an iced beverage of choice on the century old front porch at the ranch! The fresh taste of lemon, coupled with toasted almonds and candied ginger, give this cookie a flavor and crunch that brings your hand to the cookie jar every time you pass through the kitchen… Be sure to slice them very thin to get that wonderful crunchy texture.  The recipe

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Moms Pecan Pie at Murski Homestead B&B

March 27th, 2010 by Pamela Murski

 

Pecan Pie 

Pecan Pie is one of the pleasures our guests enjoy at the B&B!  This is my mothers recipe, handed down for generations….very easy but delicious, especially when using  the pecans from our 100 year old pecan  orchard here on the ranch!

MOMS PECAN PIE 

2 eggs, beaten
1/4 cup water
1 Tb. flour
1/2 cup karo syrup
1 Tb. butter, melted
1 tsp. vanilla
pinch salt
1 cup chopped pecans
1 unbaked pie shell/crust
Preheat oven to 350 degree F.  Form  crust in pie pan and set aside to fill.  In medium metal bowl, beat eggs with water until frothy.  Add sugar and flour (mixed) to eggs and blend.  Sitr in karo butter, vanilla and salt till fully mixed.  Spread chopped nuts over bottom of crust and pour egg mixture over nuts.  Bake for approximately 30-40 minutes depending on oven.  Inserted knife tip should come out clean when pie is done.  Do not over bake.

Cooking with Dill….Texas B&B Cooking Instructor

March 24th, 2010 by Pamela Murski

Dill is a herb that reseeds in our gardens in  southern  regions of Texas and comes up in  early Spring,  bolting by early to mid summer depending on the weather.  In some locals it can be overwintered if no serious freeze occur.  It is  one of the herbs we love using in spring and summer classes at the B&B during our classes and for our on cooking pleasure.

Cooking Instructor, Pamela Murski

Recently, Pamela Murski, cooking instructor and innkeeper at Murski Homestead, gave a Dill cooking demonstration during a program for the Herb Society of America, Pioneer Unit hosted by  her culinary group.  Use my recipe  below as a dip  for crudites, as  a sauce on poached/pan fried fish or thinned with a little whole milk  for a delectable dressing for  fresh  spring greens…..

Creamy Dill Dressing
1 cup mayo
1 cup sour cream
3/4 Tbs. balsamic vinegar
1 Tbs. lemon olive oil
2 tsp. sriracha chili sauce (Thai hot sauce)
1 Tbs. minced shallots
1 tsp. minced garlic
1/2 cup fresh snipped fresh dill
1 tsp. salt or to taste
Fine grind black pepper to taste
Combine ingredients (except salt & pepper) in a small bowl and whisk to blend.  Season with salt and pepper.
Store in covered container in refrigerator up to 5 days.

Roses at the Ranch

March 16th, 2010 by Pamela Murski

OLD GARDEN ROSES:  Mike Shoup, owner of the Antique Rose Emporiumin Brenham is one of the original “rose rustlers” who brought heirloom roses back into trade.  Most of the roses here at the B&B on the ranch are of the antique variety and can be found at Antique Rose Emporium which is only a few miles north of the B&B.  It is one of those day trips

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Cuban Food: Cooking with the Culinary Queens

March 11th, 2010 by Pamela Murski

Another incredible cooking time and meal with the Culinary Queens, my Herb Society, culinary group!  This time it was a Cuban meal with everything from “Chichachirritas” to delicious “Café Cubano Con  Leche”.  The Chichachirritas will find their way onto the menu for Friday night appetizers for one of our famous Foodie Weekends at the B&B!  The Chichachirritas were crispy with a delicate flavor heightened by the pungent green sauce…this is  one  of those appetizers that you want more and more of!  Served with Mojitos, you’re sure to have a great time!  Here’s the recipe….

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Cooking Class & Foodie Weekend at Brenham TX B&B

March 5th, 2010 by Pamela Murski

More fun recently with another great Foodie Weekend at the B&B….heavy appetizers & local wine on Friday night, chili cookoff at Windy Winery and cooking class at the B&B Saturday. The guests particulary thought the Savory Blue Cheese Cheesecake (recipe below), Viennese Osso Buco and Warm Banana Souffle were especially big hits!  Lots of oohs and aawhs while savoring every bite…..

Savory Blue Cheese Cheesecake
Pastry Crust (either housemade or store bought) 
2 (8 oz.) packages cream cheese, softened
1/2 cup sour cream
1 (4 oz.) package crumbled blue cheese
1 Tb. flour
1 1/2 tsp. parsley, chopped
1 1/2 tsp. marjoram, chopped
1 clove garlic, finely chopped
2 large eggs
Preheat oven to 325 degree F.  Press pastry into small  (6 inch) springform pan.
Beat cream cheese and next 6 ingredients at medium speed with an electric mixer until blended.  Add egs, 1 at a time, beating just until yellow disappears after each addition.  Spoon  cream cheese mixture into prepared springform pan.
Bake for 40 minutes or until  set.  Let cool in pan on  a wire rack til warm (about 20 minutes). Remove from springform pan, slice and serve on fresh dressed greens as a salad or with crostini as a first course.

Cooking Classes at Brenham Texas Bed and Breakfast Ranch

January 28th, 2010 by Pamela Murski

February 4th  kicks off our Cooking Classes Luncheon Series for 2010 which are now posted for Murski Homestead B&B Ranch. Whether you want to learn more about cooking or just enjoy some great food and take home some delicious recipes, the cooking classses offered by instructor/Innkeeper Pamela Murski are sure to please.  Our  classes are small, interactive fun and delicious and  geared toward personal  attention.   Cooking shouldn’t be something to fear rather something to enjoy and bring people together……it is a fantastic journey through life using all one’s senses.  Click Here to see our class schedule and register or call  to book 877-690-0676.

Moroccan Cooking with the Culinary Queens

January 26th, 2010 by Pamela Murski

Moroccan food is  redolent with aromatic spices and seasonings such as garlic, tumeric, saffron, anise, chilis, cardamom, cumin, lemons and more.  The food is delicious, fun to make and better when  shared around the table with friends.  The is another example of what guests might encounter during one  of our cooking  classes.  The Tagine, though a staple cooking vessel in  Moroccan homes, is not an absolute necessity to have.  You can subsitute a good quality covered clay pot or heavy cast iron covered pot.  We made the following items for our luncheon menu  (The Shish Kabob recipe is included as it is fabulous!)…..

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“Foodie” Weekends at Brenham Texas B&B Ranch

January 22nd, 2010 by Pamela Murski

We are all about good food at the Murski Homestead B&B Ranch!  Whether with a group of good friends or making new friends, nothing says TEXAS better than a great meal and relaxation around the table and in the  kitchen……Our 2010 schedule for our fantastic “Foodie” Weekends is now posted.  Guests determine the depth of their involvement, with options ranging from a visit to an area farmer’s market, garden/herb harvest to cooking with me. Regardless of how much you get involved, these weekends are all about kicking back with some great food & drinks!  Click  Here for our scheduled dates and booking your stay for a fun and delicious foodie vacation!

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