Great recipes for the New Year

Cherry Scones

(32 scones)

Ingredients

1 package Victorian House Scone mix
3 sticks butter
2 cups buttermilk
1-2 cups dried cherries
Instructions
Pour contents of bag into mixing bowl. Cut in 2 sticks of chilled butter, until mixture is fine and crumbly. Stir in 2 cups of buttermilk. Dough will form a soft ballTurn dough out onto floured board or pastry cloth and knead gently 3-4 times.

Divide dough into quarters and shape each quarter into a flattened circle 6-7 inches in diameter, aproximately 3/4 inch thick. Knead in the dried cherries.

Using a biscuit cutter, cut out scones. *Dough may be frozen at this point, to use later. Place scones on parchment-lined cookie sheets. Brush with cream and/or sprinkle with sugar. Bake in preheated oven at 425 degrees for 13-18 minutes, depending on size of scones. Tops should be very light golden brown when done.

Serve warm with butter, preserves, lemon curd and/or clotted cream.
To order scone mix, go to: http://victorianhousescones.com/.

Lemon Curd

Ingredients

1 stick butter

1 cup sugar

juice of 4 med-lg lemons

2 tablespoons lemon zest

5 egg yolks

Instructions

Melt butter in sauce pan. Add sugar, lemon juice and zest. Stir until sugar dissolves. Add egg yolks. Cook over medium heat until thickened, stirring constantly. May be stored in the refrigerator for up to 2 weeks.

Clotted Cream

Ingredients

1 cup heavy cream
1/3 cup sour cream
1 Tbsp. confectioners' sugar

Instructions

Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator

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Try it for Christmas: Pumpkin Cheesecake

Thanksgiving is over, yes, bout we still have Christmas to enjoy all those wonderful comfort foods, like roast turkey, sweet potatoes, green bean casserole, mashed potatoes, and all those scrumptious desserts. Like most people, I love pumpkin and apple pie, bread pudding, and chocolate cake, but ever since my daughter made it for me, I am a big fan of pumpkin cheesecake.

The following recipe calls for a graham cracker crust, but it's also good with a chocolate cookie crust. Another idea for an awesome cheesecake, if you don't care for pumpkin, is a lemon cheesecake with a chocolate cookie crust. I got this recipe from my daughter also, who is very big on cheesecake and a fabulous cook. I will post it after the holidays...or maybe sooner.

Crust:

1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:

3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream

Instructions:

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8″ springform pan. Bake for 5 min. at 350. Set aside.
Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.

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5 Minute Chocolate Mug Cake

Ingredients4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract

1 large coffee mug (MicroSafe)

Instructions

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT ! (this can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

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Edible Aphrodisiacs

For thousands of years, people have been using so-called aphrodisiacs — herbs, spices, fruits, vegetables, insects, animal organs, and so on — to enhance their love lives. How effective are these stimulants, really, at increasing sexual desire and drive? According to the U.S. Food and Drug Administration (FDA), not very effective at all. In 1989 the FDA asserted that there was no scientific evidence that aphrodisiacs have any effect on libido whatsoever. Still, many people claim that certain foods put them in the mood.

Here's a list of legendary, edible "aphrodisiacs" that are safe and healthy.

Oysters Some say it's because they're high in zinc, and are among the world's oldest reputed aphrodisiacs.

In most countries chocolate is associated with romance, and with good reason, it was thought by the Aztec's to have aphrodisiac qualities, invigorating men and making women less inhibited. So when it was first introduced to Europe, it's small wonder that chocolate quickly became the ideal gift for a man to bestow on a loved one.'

A properly paired red wine will enhance the taste of your food and, hopefully, get the two of you in the mood for love, since moderate amounts of alcohol can lower people's inhibitions and help them relax

Studies have shown that ginseng may sexually stimulate animals, but there is no conclusive evidence that it has any effect on a human's sexual response

chili peppers might be your best bet for heating things up. Chilies contain capsaicin, a compound that makes the peppers spicy. Capsaicin will also raise your heartbeat, cause you to perspire, and release endorphins that may trigger feelings similar to those experienced during sexual arousal.
Avocados has long been considered an aphrodisiac. Its ancient Aztec name, ahuacatl, actually means "testicle," and the fruit was associated with fertility.

Known in the world of erotic foods for its phallic form. multiply the strawberries' "aphrodisiac" powers, dip them in warm chocolate and feed them to your lover

Honey. They don't call it a "honeymoon" for nothing! Ancient customs encouraged newlyweds to drink mead, a fermented drink made with honey, to increase fertility and add sweetness to the marriage.

Many experts attribute the mythical properties of aphrodisiacs to the power of suggestion. In other words, if you believe a certain thing will turn you on, it probably will. And it isn't just foods that can put you in the mood — according to researchers at the Chicago-based Smell and Taste Foundation, studies reveal that certain smells can also be sexually arousing. They cite as examples lavender, pumpkin pie, and licorice. Ultimately, though, the best aphrodisiac is a healthy diet combined with regular exercise. Eating healthfully and staying in shape will keep your body — and your libido — in top form.

A Sunset Breakfast at the University of Georgia

I was really surprised yesterday when I received a beautiful commemorative plate with their emblem from the University of Georgia. They had featured my Pumpkin Pancakes at their recent Sunset Breakfast, (October 13, 2011) an annual event. The recipe was adapted to serve 8700 students. They used 1151 lbs of flour! They served the pancakes with Honey Pecan Butter. 'The focus of the event was to give the dining experience of breakfast at a Bed and Breakfast establishment from across the US. The menu featured 21 recipes from prominent Bed and Breakfat locations" (J Michael Floyd, Executive Director).

Commemorative plate from the University of Georgia

Pumpkin Pancakes

Aleksander House Bed and Breakfast

Ingredients: 1 cup all-purpose flour 1 Tbsp sugar dash of salt 2 tsps baking soda 1 cup milk 2 Tbsps vegetable oil 1 egg 1/2 tsp cinnamon 1/2 cup canned pumpkin 1/2 cup sour cream Combine all ingredients. Batter will be lumpy. Spray grill with cooking spray. Bake pancakes on grill using medium heat until bubbles rise to the surface and edges are brown. Turn and bake until golden brown. Serve with Honey-Pecan butter. Serves two. Honey-Pecan Butter 1/2 cup pecans 1/2 cup butter 1/4 cup honey Spread pecans on baking sheet and toast in 350 degree oven for 8 minutes. Chop nuts in food processor or blender. Beat butter and honey together until smooth. Add pecans. Serve with Pumpkin Pancakes. Makes one cup.
1882 Aleksander House Bed & Breakfast Louisville, Kentucky A charming 1882 Victorian bed and breakfast, in the heart of 'Old Louisville' Kentucky	Click here for pictures and information about the inn.
More 1882 Aleksander House Bed & Breakfast Recipes: Grand Marnier French Toast | Sausage-Bake | Four-Cheese Herb Quiche

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Wonderful Fall Salad

I love using fruits and vegetables that are in season to cook with. First of all, they are readily available. They also taste better, and they seem to sit well on the stomach. Fall produces some wonderful fruits that, when added to fresh salad greens and topped with a scrumptious dressing,  make a wonderful light meal or side dish. Apples, pears and dried cranberries are three of my favorites for fall.

Here's an easy  recipe I think you'll enjoy:


Ingredients

• 1 head romaine lettuce, torn into bite-size pieces
• Couple of stalks spring green onion sliced thin
• 4 ounces shredded Swiss cheese
• 1 cup cashews
• 1/4 cup dried cranberries
• 1 apple - peeled, cored and diced
• 1 pear - peeled, cored and sliced
• 1 cup poppy seed dressing

Instructions

In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Sprinkle green onion on top. Pour dressing over salad just before serving, and toss to coat. 

Serve with garlic bread or warm croissants.

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The Inkeeper reminisces

This is the very first blog I ever had. Prior to that, I didn't even know what a blog was, much less how to construct and maintain one.  Oh yes, I had heard the word bandied around the internet. But I didn't know anyone who had one except Rosie O Donnell and, soon after that, the author of  Julie and Julia, who kept a blog about cooking from Julia Child's recipes and turned it into a book.

Three years ago, I spent Christmas with my daughter and her S.O. that was before both of them lost their jobs because of the economy...but that's another story. They are both back working again with great careers, she is a licensed professional counselor and he is in marketing, working for a non-profit organization. That Christmas, Jeff was working on a new blog.When I heard that, it piqued my interest and I started asking him questions about blogs and blogging.

In his own imitable way, Jeff proceeded to show me everything he knew about blogs...and that was a lot. After graduating from the Jeff Blogging School and returning back to Louisville, I decided to try blogging myself and thought the best place to start was with a blog about my bed and breakfast. I came up with the title InnNotes and dove right in. I was on the phone night and day with Jeff as I learned how to construct my site on Blogger.

When I finally felt comfortable with posting on a net with potentially thousands of people who could read my writing, I constructed two more sites: one about the hotel industry and the other a site for women where I would post on women's issues,  politics, the arts, and books that I found interesting. The last blog I added after I had written the first draft of my memoir (a work in progress). I hoped for a place to write about writing and to post excerpts from my memoir for feedback.  I' m quite happy with all my blogs. Thery take time and thought to maintain and they always keep me writing. And for a writer...that's imperative.


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Chocolate-Dipped Strawberries

                                

Chocolate-Dipped Strawberries

For Valentine’s day, or any other special event, make these elegant romantic strawberries for someone you love.  

I love chocolate combined with fruit flavors, and especially with strawberry. If you're looking for something special to make for someone you care about, try these delicious little morsels. They look like they are totally work intensive and hard to make but, honestly, they are not.  It will only take you around 10-15 minutes from beginning to end and  the finished product is very impressive.                                             

Ingredients

2 ounces semisweet chocolate
1 tablespoon butter
9 large strawberries with caps or stems
1/4 cup cognac or orange juice
2 tablespoons honey                                                                                                   

Line a baking sheet with waxed paper; set aside. Heat the chocolate and butter in the top of a double boiler set over simmering water, stirring, until melted, about 5 minutes. Remove from the heat. Let cool slightly. Holding the strawberries by the cap or stem, dip one at a time into the chocolate mixture, coating halfway. Gently place the berries on the lined baking sheet; let coating set.


Meanwhile, make the dipping sauce. In a small pan, simmer the cognac and honey until reduced slightly, about 5 minutes. Cool briefly, then fold the mixture into the sour cream in a small bowl. When the chocolate is set, arrange the strawberries on a serving plate. (Recipe from Grandma's Kitchen on line)

                                            

Tip: Always prepare strawberries within a couple of hours of serving them because she know that if the dipped berries were refrigerated, the coating would "sweat" and become mushy.   

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Blogging challenge

 Yes it's me, writing about blogging on my bed and breakfast/food/recipe/travel blog. I just thought that my blog needed to be infused with new energy and that this challenge would do the trick. I'm not very good at blogging on a regular schedule. In fact, I don't even have a schedule. I just post whenever I feel like it. And, fortunately, I feel like it most of the time. But sometimes, when life gets in the way, I become a little lax and more than a week or so will go by and I'll suddenly realize that I haven't written to my wonderful followers, and anyone else who might drop by, in a while.

So this is the first post of one new one every week for the next hundred days. I can't promise they will always be on the same day, but I'm gonna try to stick to the once a week thing. The challenge was originated by Julie Isaac, an author and content creation coach, who has a blog at: Blog.Writing Spirit.Com/ She has challenged anyone who blogs to commit to a certain number of posts on their blogs each week for a period of 100 days. The challenge begins today.

I know how much many of you like my articles on food and the recipes I include with a lot of my posts, so I think I will rely heavily on that type of post during the challenge. Of course, if something travelwise or B&B wise comes up, I'll be sure to let you know. Please feel feel to drop by and keep an eye on me to see if I'm living up to my commitment....Thanks, Nancy

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Soups, Chowders, and Stews

Every year, as fall approaches, I start thinking about soups, chowders, and stews. I love all three and there are so many possibilities when it comes to making them at home. One of the things I like most about them is that all three freeze really well. And you know what that means...right? You guessed it...easy lunch and dinner solutions. All you have to do is take a carton of whatever out of the freezer, defrost and heat, pop some garlic bread in the oven, make a salad and you're home free.

Another thing about these dishes, you can really get creative. You can take a basic recipe, like Vegetable soup for example, and create something really unique and delicious, something  you and your whole family will really love. And it may be a solution to throwing away those tomatoes or green peppers that have been accumulating in the frig, wilted and not looking so appetizing anymore but still edible. Just throw them in a pot of hot water with some sliced onions, diced potatoes, and carrots and maybe the rest of that chicken from last night's dinner. Throw that in too. Add some thyme, a bay, leaf, salt, pepper, and a couple of swigs of red wine and Voila! You have a tempting Chicken Vegetable soup for dinner...healthy, delicious, and easy to fix. And don't forget to freeze whatever is left over, or save it in the frig for tomorrow's.

There are so many ways to make any of these three dishes your own by adding the ingredients that you and your family love. You can choose your own vegetables; add rice, pasta, or beans; and a variety of herbs, condiments, and/or spices. Boullion is a good idea; it'll heighten the flavor (but leave out the salt if you use it). And don't forget a little wine (any kind) but be careful about sweet wines...probably dry are better. If you feel more comfortable using a recipe, use a basic one and then add your favorites to it. You can float french bread and cheese on top or croutons, of cheese alone, almost any kind will do. Experiment....that's half the fun of it. Try it on Onion or fresh Tomato soup. Grated Cheddar will also work on many stews.

Chowders are really healthy choices but usually are a little more work intensive. One of my very favorite dishes is Corn Chowder. I have to stay away from seafood chowders because of allergies, but I know they are delicious. And Gumbo, which is similar to a chowder, with rice, okra, and tomatoes is wonderful. I'm not a big fan of okra by it's self but, in Gumbo, it's fine.

And then there are Chilis, both red and white. Here are a couple of recipes I posted at an earlier time: Timothy's White Chili and Chili Con Carne Authentique (from Doctor's Inn Bed and Breakfast, Berea KY). Both are fabulous!





Pureed Soups
Broccoli-Cheese Soup
Pumpkin Soup
Butternut Squash,Cheddar, and Apple Soup
Tomato Soup (and puree)

Healthy warming soups and Stews

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The Challenge to maintain a healthy diet in a fast food society

I would say that about 85% of my diet is very healthy; the rest of it? Well’ I have to have an occasional MacDonalds hamburger, a Chile dog at the State Fair, bacon for breakfast, and a few handfuls of M and M’s...a throw-back from my younger days when I didn’t give a darn and my body didn’t know the difference. But I don’t drink soda or eat food from cans or boxes. And I prefer to do my own cooking...that way I know exactly what I’m eating.

Now that I’m over 50...or 60...or whatever....my body is much more sensitive to what I’m shoveling in it. I’m fortunate enough to have been brought up enjoying lots of fruits and vegetables. I learned along the way to cut back on red meat and starches; although I love potatoes, rice and corn, which are not really bad for you. Pasta, if you can believe it, I can do without.

Let me tell you about me and pasta. I’ve eaten a ton of it in my life, from Spaghetti to Rigatoni, to Lasagna. Had it with tomato sauce, pesto, Alfredo sauce and cheese, as in Mac and Cheese.  Added Parmesan, vegetables, and meat among other things. I ate so much pasta for most of my life that I just got sick of it. I know...amazing declaration. Everybody eats pasta. There are zillions of ways to prepare iteirou can buy it frozen or canned and kids love it. Just about every ethnic group has there own special way of preparing pasta for their cultural dishes. But I don’t like it anymore.

No, my favorite dishes are white chili, chicken fajitas, all kinds of soups and stews, a really good steak and baked potato occasionally, wild salmon with dill, butter, and lemon, a wonderful curry with rice, and sweep potatoes and ham. There are more, of course, but this gives you an idea.
And oh....just about any kind of vegetables on the side except for okra, unless it’s in an authentic gumbo.

Why people limit themselves to pizza, hamburgers and mac and cheese is beyond me. There are so many wonderful things you can do with food.

 
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Vegan breakfast

I still have my week-end with the Vegans running around in my head. They stayed with me (in the bed and breakfast) for four days, along with several diabetics who were here for the Civil Air Patrol Conference. They were not all in the same room, of course. In fact they didn't know each other until they started eating breakfast together.

Anyhow, my problem was how to find a way to accommodate they dietary needs in an efficient manner. One obvious solution is to feed them at different times...which, as it turned out, worked for the first couple of days. The diabetics wanted an early (7:00 am) continental breakfast 'cause they had early morning meetings at the conference. The Vegans wanted to eat at 9:00 ...they were here for a little R&R.

And so, the diabetics were easy...just avoid real sugary things, they said. I could do that. Not the Vegans, that's another story. These people were not Vegetarians, which aren't too hard to cook for, they are Vegans and there is a big difference. Besides not eating meat or fish or fowl, they do not eat eggs, milk products (butter, cheese, and yogurt) or honey. But they do eat a lot of tofu. And vegetables, fruit, nuts, seeds, and grains.

So, I hopped on the internet to review the Vegan diet and a few of their recipes. Then I decided to just make up my own. First thing to do was to run to the store and get a couple of essential Vegan items: a brick of firm Tofu, Almond milk (I could have also used Rice milk), Soy Yogurt, and Vegan butter spread made from I don't know what. It's on the package down in the kitchen. I don't think I even read the list of ingredients, but I trusted that it would be okay as it was a brand that my Vegan guests used themselves.

When I got home, I drained the brick of Tofu by pressing it in between two very heavy cutting boards for 20 minutes. Then, I cut the brick in half. I would use half the first day and half the third day. Vegan pancakes would be served on the second day and Vegan French Toast on the fourth day.

Curried Tofu with spinach and  tomato

For their first breakfast, I sauteed sliced mushrooms in olive oil with fresh garlic the way Julia Childs suggests: "...very hot oil...flame high...spread mushrooms out flat in pan and saute both side until brown. Sprinkle with salt and freshly ground pepper while cooking." Done!  Next, I added chopped onion, green pepper, and ribbons of fresh Basel from my herb garden and continued to saute...loving every minute of it I might add. You have to love cooking to own a B&B. Or have a partner or employee who does.

The final step was to add the Tofu. I crumbled it into the pan and continued cooking. if you add Tumeric to the pan (a yellow spice) the Tofu would look just like scrambled eggs. I didn't have any and wasn't about to go out and buy some. It's expensive and I probably would have another Vegan guest for a year.

For their first  breakfast, I scrambled the Tofu, but for the one on the third day I cubed it and added Spinach, Tomatoes, and Curry.  I served it with rounds of sweet potato baked in brown sugar, Vegan butter, and cinnamon. For fruit, I sliced fresh peaches into footed dessert dishes and tossed in some dried cranberries. Then poured a warm clear simple syrup over the top to mingle the flavors. It was delicious and they loved it


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One way to take a summer vacation in a sagging economy

This year, all of us are going to have to come up with some creative ideas for summer travel. The economy is still in a slump, but the kids are out of school, they've worked hard all year and, hopefully have gotten passing grades! They really deserve a break. One of the most painless ways for folks to take the kids along on vacation is to take a car trip. You can stop along the way, they sleep in the back seat, play video games, and listen to music with ear-phones on. They can eat snacks and drink beverages in the car and even take fido along. Most dogs love to travel with the family. And, it's a lot cheaper than air flight.

There are many cities in the US that make good central locations for a week-end or week-long getaway and Louisville, Kentucky is one of them.  The choices in accommodations are better than ever. You can spend the day in a nearby state park offering a beautiful woodland setting, or on a farm, or spulunking at Mammoth Cave.  All are great places for kids. Worn out from sight-seeing but happy, you can return to your central location in Louisville and relax in one of Louisville’s beautiful bed and breakfasts.

Bed and Breakfasts are ideal for combining what a city has to offer with the surrounding area. You can situate yourself in a beautiful Inn for a week and take day trips to small villages, farms, lake, beaches or whatever you like. A city like Louisville, in Kentucky, is perfect. It has all of the above, plus outstanding restaurants, museums, theater and many attractions. There are a whole host of events and festivals going on all summer, from the Shakespeare Festivals in Old Louisville's Central Park to My Old Kentucky home pageants to the Kentucky State Fair.

Another advantage to staying in Louisville is that it is very accessible from many other states; such as Illinois Indiana, Michigan, Ohio, Tennessee, Iowa and Arkansas, etc. The innerstate highway system is amazing and easily leads right into downtown Louisville. Another advantage is that Louisville has aproximately 18-20 amazing bed and breakfasts,  most centrally located.


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Ajo Blanco: White Gaspacho Soup

 Ajo blanco, a version of gazpacho, is made with almonds instead of tomatoes. It's garlicky and creamy without adding cream, making it an ideal for those of you looking for low-fat recipes and for vegans. I found this recipe on the internet and it seemed a perfect dish for summer. It's very popular in the Spanish coastal town of Malaga. 

 Ingredients

• 3 cups cubed, crustless rustic bread
• 4 cloves garlic peeled
• 1 cup blanched whole almonds
• 1 tbsp. sherry vinegar
• 1/2 cup extra virgin olive oil
• 2 1/2 cups cold water
• 1 cup sliced seedless grapes 
• salt to taste 

Instructions

1. • 1
     Place the bread cubes in a medium sized bowl, and cover with water (approximately 4 cups) until the bread cubes are fully immersed. Allow to soak for 10 minutes.
   • 2
     Place the blanched almonds and the peeled garlic cloves in the food processor and process until finely ground--approximately 2 minutes.
   • 3
     Squeeze the water out of the soaked bread cubes, and add the bread to the food processor. With the food processor still running, gradually add the extra virgin olive oil, sherry vinegar and the cold water until the mixture becomes smooth and creamy.
   • 4
     Season the soup with salt to your liking. Pour the gazpacho into individual serving bowls and garnish with the sliced seedless grapes.

• If grapes are unavailable, the gazpacho can be garnished with coarsely chopped green apples instead.
• The white gazpacho can be made ahead and kept in a sealed container in the refrigerator until serving time.

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Cruising on the river

Belle of Louisville

Father’s Day Lunch Cruise June 19

Boarding 1:30pm, Cruising 2-4pm

June 29 Battle of the Belles Race

Boarding 4:45pm, Cruising 5:40-8pm

Sightseeing/Lunch Cruises

June 5, 12, 26 KY Bluegrass Band

Boarding 1:30pm, Cruising 2-4pm

June 3, 4, 10, 11, 17, 18, 24, 25,

Boarding 11:30am, Cruising 12-2pm

Sightseeing/Dinner Cruises

June 16, 23, 24, 30

Boarding 6:30pm, Cruising 7-9pm

Spirit of Jefferson

Moonlight Cruise June 3

Boarding 10:30pm, Cruising 11pm-1am

Harbor History Cruises

June 4, 7, 11, 14, 18, 21, 25, 28

Boarding 2:30pm, Cruising 3-4pm

Sightseeing/Lunch Cruises

June 1, 2, 9, 16, 23, 30

Boarding 11:30am, Cruising 12-2pm

Sightseeing/Dinner Cruises

June 1, 2, 3, 4, 7, 8, 9, 10, 11, 14,

15, 17, 18, 20, 21, 22, 25, 28

Boarding 6:30pm, Cruising 7-9pm

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Film Festival in Louisville, KY

The Flyover Film Festival is the signature event of the Louisville Film Society. This four-day celebration of film in Louisville will be moving around the city, showcasing our amazing network of film-friendly venues as well as our locally grown talent, and begins June 9 . . . that's today!

For films and festival passes, click here.

Wanna go for free? Tell us your favorite movie with a Louisville connection and we’ll give away a pair of passes to this weekend’s festival. Click here to post your comment.

Another Louisville?
In the independent film Another Earth, which stars Louisville native William Mapother, another earth is discovered in outer space . . . and it’s populated with duplicates of us. Which means, of course, there’s another 20,000 Friends of Lou out there. On the night of the discovery, an ambitious young student and an accomplished composer cross paths in a tragic accident. If you wonder how cool the other Louisville might be, here’s a link to the movie trailer.

Watch Out, Hollywood and Bollywood, Here Comes . . . Louiswood?
Ok, maybe not yet. But how cool is it that there are some stars in town for a film shoot? Tan Lines is a movie about Owen "Game Set" Match. He’s one of the top tennis pros in town, employed by the prestigious Fountain Club, with gimp knees and tan lines that make women swoon. Sounds like Happy Gilmore with a tennis racquet.

Click here to see a summary of the movie on set in Louisville from producer Gill Holland.

What’s a movie without its stars? Here are some people you might recognize who are in town this month for the film:

• Josh Hopkins of Cougar Town.
• Cameron Monaghan of Showtime’s Shameless.
• Alexie Gilmore of Surfer Dude.
• Billy Magnussen and Dash Mihok of The Day After Tomorrow.
• Kevin Sussman of The Big Bang Theory and Ugly Betty.
• Guillermo Diaz of Weeds and Mercy.
• Sam McMurray of Raising Arizona and The Tracey Ullman Show.

It’s a Wrap
Although being a Friend of Lou makes you a star in our books, what about hanging out with some?

Ten lucky Friends of Lou will get:

• A signed Festival poster by William Mapother.
• A CD from a sonaBLAST! Records artist.
• To be an extra in the film Tan Line. Filming will be in Louisville on the afternoon / evening of June 20.

To enter, sign up 10 Friends of Lou. Tell your Facebook friends. Tweet to your peeps. Make sure you tell them to enter your name in the field “Name of person who sent you.” The 10 winners will be contacted next week with the details. Here’s the link to send these soon-to-be FOLs: http://www.friendoflou.com/become-a-friend.

And may the best Friend of Lou win.

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Time to plan your summer vacation

Aleksander House BandB

Louisville, Kentucky is a great place to stop by on your summer vacation. Or you can just use it as a destination, stay in a beautiful bed and breakfast and travel through the state from there. We have so many different things to do here in the summer, from wonderful outdoor festivals to Bourbon and wine trails to gorgeous state parks to charming little towns and interesting history. For information on what there is to do, you can go to  Louisville Visitor's Center or the Old Louisville Visititor's Center.

Take a tour through streets lined with seven major kinds of architecture and more stained glass than in any other city in the United States. Enjoy our fantastic local restaurants, sample our Bourbon, Derby pie, and Hot Brown sandwiches. Check out Churchill Downs where they hold the Kentucky Derby and take a short trip to Mammoth Cave. There is so much more to do. Come and see for yourself.

Here, at our bed and breakfast, we have several suites which will accommodate families. If you'ld like to get away by yourselves, out guestrooms are spacious and comfortable. Check out our website.



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Abbey Road on the River: Louisville KY: May 26-30, 2011

BEETLE FEST

article by Gary Jacob

When it comes to The Beatles, we are always marking one milestone or another. When you are the most popular artists in the history of the world, people tend to study every day you lived and analyze every word you said. Historians and fans spend years rediscovering your photographs, videos, letters,and postcards.

Yet, there are certain milestones when the entire planet pauses to reflect. Saturday, Oct. 09 marks John Lennon's 70th Birthday, and Dec. 08 marks the 30th time we have to stop and miss him more. This young man, with so many ideas to share, so many faces to photograph, so many songs to sing was left to the ages by a bullet. Frustrating and senseless; we all share an inner pain that never quite goes away. Just Give Me Some Truth.

What is it about these lads that transcends time, crosses generations, and ignites so much universal Love? History simply does not have an art form that parallels this phenomenon. Almost 50 years after the media inserted them in every newspaper and on every radio & tv in every home, they are still on every radio & tv station and in every newspaper, plus now also, on your game device, computer, phone, ipod........and still in every home.

Another milestone, though hardly as significant, is that, Abbey Road On The River is marking its 10th year as the biggest Beatles Music Festival in the world. In 2010 over 40,000 Beatles fans came to Louisville, over Memorial Day weekend and to Washington D.C. over Labor Day weekend to help us celebrate the four lads we all love so much. They arrive with strollers and baby slings and some use walkers or canes, but one way or another, everyone is dancing. They attend from 40 states and 10 countries. When thirteen year old boys dance with their mothers, and dads & daughters and fathers & sons take to the stage to sing and play this amazing music together, you know you are experiencing something very good, very healthy, and very uplifting.

Fans who first attended our event in Cleveland in 2002 alone, now come every year to meet and dance with new best friends they made at AROTR. We have created a family out of our deep love, respect, and affection for John Lennon, Paul McCartney, George Harrison, and Ringo Starr. We love and honor Yoko, Linda, Olivia, and Barbara. We treat as our family Pete, Julian, Sean, Dhani, Heather, James, Stella, Mary, Beatrice, Zak, Jason, and Lee. And always open our hearts and doors to Cynthia, Patti, and HM too. Equally, we love these amazing bands who travel from all over the world to entertain us and amaze us with their talent and inspiring friendships.

We love them all, the boys and girls from Liverpool; without who, these last 10 years would not be possible.

We invite you to join us as we start our 2nd decade of peace, love, and rock and roll and experience the two summer weekends Beatles fans mark their year by.

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Key Lime pie with Pecan Gingersnap crust

Recipe and remarks by: Becky at VintageMixer

I have a key lime pie connoisseur who is a dear friend of mine. Tiffany has her favorites around town and isn't shy about ones she doesn't feel match up to her fine palette. She is the least bit arrogant and one of the sweetest gals I know but she is a key lime pie snob.

She recently created her own key lime pie recipe, that is by far my favorite. I made a slight alteration and decided to make in with a gingersnap and nut crust that I found at Gourmet.com. There are three parts to this pie, the lime curd, the whipped pie filling, and the pie crust. You may make the lime curd and the crust a day in advance. Also, you can use a store bought pie crust if you're in a rush (graham cracker or regular crust). Recipe can be found at: VintageMixer



*Note: The filling is to die for, but I changed the crust to chocolate pecan (Nancy/Alekhouse)

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