Happy Fall! The leaves have just a hint of color starting, and the nights are cooler. Make your plans now to come see how pretty the Ozarks can truly be. The hummingbirds have officially left us, whew! The Corvette weekend was great! We had 9 rooms that were all corvettes, so our parking lot looked sharp. Todays breakfast was Raspberry pecan croissant french toast with potato gratin, fresh fruit and sausage.
Thought we would share a great article about us that was in the Ponca City News on September 1, 2009. Our dear guests Becky and Jerry took photos of our breakfasts and submitted the suggestion to the food editor for an article. Take a look:
http://www.poncacitynews.com/templates/search/311582426076350.bsp
Would like to share a wonderful article about us that was in the Ponca City News on September 1, 2009. Our dear guests Becky and Jerry submitted photos of our breakfasts and gave the idea to the food editor to do a story of us. Take a look: http://www.poncacitynews.com/templates/search/311582426076350.bsp
Beautiful fall day in Eureka Springs. We’ve had three weddings today and I am baking apple pumpkin muffins for tomorrow’s breakfast (page 77 in our cookbook). They sound good for a fall day.
The August Taste of the Inns was great fun and a big success for the first year! As promised I’ll include the recipes we used. The first is perfect for this time of year, we went to the Farmer’s Market and bought all fresh produce and the Garden Fresh Gazpacho was delicious. It has a touch of spice and a nice crunch to it. It tastes like summer. Give it a try!
Garden Fresh Gazpacho
2 1/2 cups tomato or vegetable juice
1 cup peeled, seeded & finely chopped fresh tomatoes
1/2 cup finely chopped celery
1/2 cup finely chopped cucumber
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped green onion
3 Tablespoons white wine vinegar
2 Tablespoons extra virgin olive oil
1 large clove garlic, minced
2 teaspoons finely chopped fresh flat leaf parsley
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
Combine all ingredients in a large glass bowl. Cover and refrigerate overnight. Serve cold.
Makes 5 lunch size servings.
