Monday, September 21, 2009

St James Art Show in Old Louisville, Kentucky: Oct. 2, 3 & 4, 2009

The St James Art Show is one of the largest art shows in the country. Booths and tents span over blocks and blocks of Old Louisville, displaying every kind of art object and craft imaginable. Our Inn will be filled with artists, two of whom are jewelry makers who have been returning to stay with us for the past five years.

Environmental awareness at the St. James Court Art Show

In an effort to raise environmental awareness, the St. James Court Art Show patrons will have a new way to enjoy the show without transportation and parking hassles. Bicycling for Louisville will offer secure valet bicycle parking throughout the event. Patrons may leave their bicycles at the valet bicycle parking corral at 6th Street and Magnolia Street, spend the day perusing the art, and pick up their bicycles for the ride home. No lock is necessary. Bicycling for Louisville will provide the parking service at no charge, and will welcome donations.

October schedule of Tours

"Lantern Ghost Walks" at 9:00 every night starting October 4, which will include a candlelight tour of the Conrad-Caldwell House. Cost: $25 + Tax

"Old Louisville Ghost Walks" on Tuesdays through Saturdays at 1:00 p.m. and Tuesdays through Thursdays and Saturdays at 7:00 p.m. Cost: $20 + Tax

"Ghosts of Old Louisville Tours" at 7:30 p.m. on Friday, Saturday and Sunday evenings every weekend except the weekend of St. James Court Art Show. Cost: $25 + Tax

"History and Architecture Walks" at 11:00 a.m. and 3:00 p.m. Tuesdays through Saturdays Cost $15 + Tax

"Mansions & Milestones Tours" on Friday and Saturday at 2:30 p.m. Cost $25 + Tax

All tours leave from the Old Louisville Visitor Center, 218 West Oak Street. For information or to make reservations (payment is required when reservations are made). (502) 637-2922

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Monday, September 14, 2009

Fruit Cobbler idea from the Scone Lady

The Scone Lady has become a trusted supplier of scone and cookie mix for me. I happened to try out a sample she left a year or so ago, and it was so fabulous that I began using her mixes. She frequently sends me updates on her products, new and old, and I order from her what I think my guests would like. I just received this email from her this morning with a great idea for cobbler. It's almost fall and so cobbler is a delicious addition to our fall morning breakfast. I am definitely going to try this! You can contact the Scone lady here.

Fruit Cobblers

Funny how we all have our preferred fruit desserts. For me, apple crisp is usually fall dessert of choice--although I do occasionally change that to blueberry or peach, or apple cranberry crisp.

So, when I was asked to make a cobbler, I actually had to go look up the definition of a "cobbler". A fruit filling topped with a "biscuit-like" crust. . .hmmm. . .sounds like scones to me! Time to experiment (good thing I have a willing in-house guinea pig!)

Follow your favorite fruit cobbler recipe, but rather than make a biscuit crust, top it with scone dough. I've used Indian Chai (on peach), and Cinnamon Streusel (on blueberry-peach).

I did have to play a little with baking time--and settled on baking at 350 degrees for (at least) 25-45 minutes--until the scones are baked completely through and the filling is fork tender and thickened. Check it at 25 minutes, and continue to add time until both scones and filling are baked. The times vary significantly, depending on whether you are starting with frozen or fresh fruit, and frozen or fresh dough. This is one case where I do think it is easier to work from "fresh" scone dough, rather than frozen--but it does work either way (The Scone Lady).

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Tuesday, September 1, 2009

Doctor's Inn fabulous Chili

Chili Con Carne Authentique 
from  Room At The Table Cookbook
(Recipe created at Doctor's Inn Bed and Breakfast, Berea Ky)

Prep: 20 minutes
Yield: 4-6 servings


1 cup chopped onion
2 Tablespoons oil
11/2 lb. ground beef
1 garlic clove, minced
1 Tablespoon salt
2 cups tomato sauce
2 cups whole tomatoes
1 cup water
3 Tablespoons Chili powder
1 Tablespoon ground Cumin
1/4 teaspoon hot sauce
1/4 teaspoon black pepper
1/2 ounce unsweetened baking chocolate
1/4-1/2 cup Sherry
1-3 cans red Kidney Beans


Saute onion in oil until translucent and tender. Add beef, garlic, and salt. Cook until meat is browned. Add tomato sauce, tomatoes, water, Chili Powder, Cumin, hot sauce, black pepper, and chocolate. Cover and simmer for 21/2 hours, adding more water if necessary. Stir frequently. Add Sherry in last 30 minutes of cooking. Add Kidney Beans.