Valentine's Day at the Inn

Valentine's Day at most bed and breakfasts is usually very busy. They fill up with couples looking for a romantic get-away to celebrate the day or week-end with someone they love. The Inns offer Sweetheart Packages, Spa Packages and the like. They fill the rooms with red roses, champagne and chocolates. We, at the Aleksander House, http://www.aleksanderhouse.com/ like to serve a special sweetheart's breakfast of Belgium Waffles with fresh strawberries and real whipped cream. Strawberries and chocolate seem to be very popular on Valentine's Day, so many of the Innkeepers make chocolate-covered strawberries. They're really not difficult to make. Here are a couple of recipes:

Recipes for Chocolate Covered Strawberries

INGREDIENTS
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves
DIRECTIONS
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn berries upside down. Insert pick in Styrofoam for chocolate to cool.

Recipe from: Armida Cooks
Since it's Valentine's Day today, I figured I'll re-post this oldie-but goodie recipe for Chocolate Covered Strawberries. If you want to impress your cutie pie, these strawberries are so easy to make.
Whenever I go to a fancy Sunday brunch, there are two things that I first look out for: the champagne and the chocolate covered strawberries. The recipe below is fool proof and delicious. Just make sure your strawberries are super dry before you dip them in the chocolate. Oh my gawd, I'm having cravings just writing this!

INGREDIENTS
2 cups (12-oz. pkg.) semi-sweet chocolate chips
2 tablespoons shortening, such a vegetable Crisco (do not use butter, margarine, spread or oil)*
12 large fresh strawberries, with stems, rinsed and patted dry

DIRECTIONS
Prepare cookie sheet by placing wax paper on bottom of it.
Place chocolate chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes or just until chips are melted and mixture is smooth when stirred; cool slightly.
Holding strawberry by top, dip 2/3 of each berry into chocolate mixture; shake gently to remove excess. Place on prepared tray.
Refrigerate until coating is firm, about 30 minutes. Store, covered, in refrigerator.
*Butter, margarine and spreads contain water which may prevent chocolate from melting properly; oil may prevent chocolate from forming a coating.

*Chcek out our Valentine's packages. They are available now through the end of February.

It's snowing again

I cannot believe how much snow we are getting this year. It's more than any of the sixteen years that I've been here. Of course, being from Chicago and before that Detroit, I'm used to a lot of snow, but I never thought Kentucky would get that much. ..maybe a little because Louiville is situated in the northern part of the state, but certainly not this much.

I must say it's beautiful. I'm sitting in the suite on the second floor and looking out of the window. All of the magnolia trees are laden with the white, fluffy stuff and the streets, walkways and cars are barely peeking from underneathe it. It's quite cold too. Around 19 degrees and evfen colder, with the wind chill.

Fortunately, the snow hasn't kept visitors from coming to the bed and breakfast. I have three business people from London, England here who checked in last night. They flew into Chicago and what should take around a five hour drive took them ten hours. It seems they googled for directions and ended up in Detroit. They called from the road, got the right directions from Robyn and made it by ten o clock last night.

If any of you have been contemplating coming to Louisville, please don't be put off by the snow. It's beautiful and you'll love it. The city has been on alert and the streets and highways have been cleaned off. It isn't icy, just white and powdery. All the shops and restaurants are open and our bed and breakfast is ready for you, with comfy beds and wonderful gourmet breakfasts. Y'all come.

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Pamper yourself with our packages

SWEETHEART PACKAGES (perfect for Valentine's Day) Sweetheart package #1 -Spacious Victorian room with Queen 4-poster bed -Private bath -Bottle of wine, champagne (or non-alcoholic beverage) -Cheese and fruit tray -Sweetheart roses -Chocolates -Gourmet breakfast Cost: One night: $165 Two nights: $275.00 Sweetheart Package #2 -Lovely, spacious suite with Queen bed -Private bath -Working fireplace,sitting area, TV/VCR -Many other amenities -Bottle of wine, champage (or non-alcoholic beverage) -Cheese and fruit tray -Sweetheart roses -Chocolates -Gourmet breakfast Cost: one night: $235.00 Two nights: $380.00 SPA PACKAGE (reserve at least 3 weeks ahead)30-60 minute Massage in your room spacious guestroom with all amenities Bottle of wine Cheese & Cracker tray Gourmet breakfast One-two nights (with two 1/2 hr massages): $195-290 for two. One-two nights (With two one hr massages): $270-375 for two. Suite available:one-two ngts:(two 1/2-1 hr massages)$290-450 for two Extra persons: $20 each per night plus massage licensed massage therapist available ANTIQUEING PACKAGE2-day package includes: -accommodations -Private bath -Gourmet breakfast daily -Two Antique malls -Five Antique shops -One Garden shop -Architectual Salvage Shop -Glassworks Studio -Two Gift Shops -Lunch daily at or near Antique Malls For two: $350.00 CULTURAL PACKAGE2-day package includes: -Accommodations -Private bath -Gourmet breakfast daily -Two tickets to JB Speed Art Museum -Two tickets to Actors Theater -Lunch at the Museum For two:$375.00 GIRLFRIEND'S GET-AWAY (in the privacy of your rooms)-2 days accommodations -Suite/private bath -Great videos/TV/VCR -Comfort food (Pizza, Pop Corn) -Wine/Sodas -Terry cloth robes -Bedtime Cookies and Milk Cost: 4-6 persons, without massages:$395-425 ........With Massage:$37.50-75.00 extra pp THE HUMANA FESTIVAL Feb. 21-Mar 28, 2010 The Humana Festival of New American Plays is an annual site of pilgrimage where theatre lovers from around the world gather to get a glimpse of the future of the American theater. The Aleksander House is offering a theater package which includes two nights accommodations, one or two nights at the Humana Festival of New American Plays and two late morning Gourmet breakfasts. We will also make dinner reservations for you at a restaurant of your choice (dinner is not included in the price of the package). Theater is within blocks of our Inn. Cost: $320--375 (includes booking & handling fees.) (double occupancy)

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How to make fabulous scones from a mix

I didn't even know there was such a thing. I'd seen mixes for just about every other kind of baked goods; but never had I ever seen a mix for scones. That is , until I met the Victorian scone lady. She called me one day, when she was in town for a trade show. She had brought some samples of her mixes, which she intended to drop off at the local bed and breakfasts.

She stopped by later and left a small bag, which sat on the shelf next to the nuts and raisins for weeks. Then, one day a guest ask if I would make some scones for breakfast. I decided to use the dried cherries in the cupboard. When I opened it, out fell the bag of scone mix, right into my mixing bowl.. This had to be a "sign" , I thought.

The bag made 6 scones and had a recipe for mixing & baking, and directions for freezing. "You freeze the cut out dough, not the finished scone". I read the directions, mixed in some dried cherries and baked the scones, all six of them. When they were done, I slathered some lemon curd on one of them and popped it in my mouth. It was absolutely the best scone I'd ever tasted! Not dry, not tasteless, not doughy, but fabulous. "Scone mixes from Victorian House Scones http://victorianhousescones.com/ taste like home made...[all you do is ]add butter and buttermilk to the mix, and bake".

I had made hundreds of scones from scratch, but never tasted any better than Victorian House Scones. After trying the first one, I went right to the phone and ordered several big bags of their mix. To find out how good they are for yourself, click on the link above and see what they have to offer.
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You deserve a break: Summer Travel

Summer travel this year is all about the bargain. You might consider a trip to a lovely, historic bed and breakfast, where getting more for less could mean you have the best room at the Inn, more personal attention, and lots of extras. Most B&Bs, across the country, feeling the economic crunch, are reacting by offering discounts, valuable packages, additional services and more. It's definitely a win win situation for travelers looking for a great deal. So, now is the time to plan that great escape!

Look for Value: We're all uneasy about these economic times and a great many of us have decided to cut back, spend less and save more. But that doesn't mean we must continually deprive ourselves of the very things that can revive and recharge our batteries. We still need that occasional manicure, trip to the health club, massage or get away. This year more than ever, travelers are looking to get the best get-aways they can afford. Bed and breakfasts, all over the country, are plugging into that need by offering affordable relaxing and fun week-end packages.

Travel in the US: With airfares still fairly high, traveling in North America instead of Europe or other far away destinations is a cost effective. Leisure travelers might consider travel by car, since gas prices have remained down. Business travelers, flying into town, may find prices and amenities are to their advantage. If you wont be traveling this summer and plan your trip for sometime in January (slowest accommodations month of the year) and February (Valentine's Day), you'll find plenty of interesting and reasonable packages and things to do.

Explore Kentucky: Kentucky is rich in history,. It is jam packed with beautiful scenery and lots of towns and cities with lovely Inns, bed and breakfasts and working farm Stays to accommodate your overnight and breakfast needs. Week-end rates are a great value and most major attractions are free or minimal in price.

Plan Your Trip with the help of an innkeeper: Innkeepers are great concierges. They know the area. They can suggest ideas for sight seeing and entertainment, restaurants and can make reservations for you. They can help you get the most for your money; a popular travel trend every year.

Surviving the family road trip: Base yourself in Louisville

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 that airflight.

There are many cities in the US that make good central locations for a week-end or week-long getaway. And the choices in accommodations are better than ever. Nearby state parks offer both cabins and lodges in beautiful woodland settings, farms or ranches are great places for kids, and if you want to include some city life, a bed and breakfast is ideal.

Our national parks are astounding. Most people don’t realize that many state parks have lodges and cabins that you can rent. In South Dakota, you can rent a rustic cabin — there’s A/C but no bathroom — that sleeps four for $35 a night, or a lodge that sleeps eight for $150 (800/710-2267, sdparks.info) . In West Virginia, you can rent a modern cabin that sleeps four for under $100 a night (304/558-2764, wvstateparks.com).

In Kentucky, Cumberland Falls offers beautiful affordable accommodations (http://parks.ky.gov/findparks/resortparks/cf/). Besides relatively cheap lodging, you get inexpensive activities like hiking, fishing, kayaking, biking, etc. Some even have golf courses! Plus, the rangers usually lead programs and activities designed for children.

Farmstays are B&Bs or working farms, where you help ocan out as much as you like, or just explore the area. This trend first took off in Italy, where they’re called agriturismi. A room that sleeps four usually goes for around $100 — and that includes farm-related activities and breakfast. You can help gather eggs or feed sheep at Leaping Lamb Farm Stay in Alsea, Ore. The daily cost for a family of four starts at $125 — and the seventh night is free (877/820-6132, leapinglambfarm.com). A week at the Herds Inn at Hedgebrook Farm in Virginia is $750 (866/783-2681, theherdsinn.com). Working Cows Dairy is a farm near Dothan, Ala., that rents a cottage that sleeps six for $300 per week (334/886-3839, workingcowsdairy.com).

Some states have farm associations — including Pennsylvania (888/856-6622, pafarmstay.com) and Vermont (866/348-3276, vtfarms.org) making it easy to locate farmstays. Other states such as California (805/238-3799, agadventures.org) maintain agritourism sites where you can find farms that rent rooms or welcome day visitors. And you can always just Google your state’s name and the phrase “farm stay.” Most of Kentucky's farmstays are B&Bs and are associated with the Bed and Breakfast Association of Kentucky (http://www.kentuckybb.com/).

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.

An advantage of staying in Louisville is that it is very accessible from 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 awesome bed and breakfasts (www.lbba.com), most centrally located.

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Helping small businesses stay alive

One of my favorite sites is Victorian House Scones . I buy their scone mixes all of the time. They are awesome, not dry and crumbly like some scones, but moist and delicious. My guests love them. I have, of course, subscribed to their news letter, and today received the following recipe and information which can help small businesses stay alive. To order scone mixes or subscribe to the newsletter, click on the following link: http://www.victorianhousescones.com

Apple-Cinnamon Oatmeal Scones (yum!)

We did it!!! I've been on a quest to find the perfect Apple Cinnamon Scone. Over the years I've played around with fresh apple, diced apple, shredded apple--and never was happy with the results--until now. Enjoy! Apple Cinnamon Oatmeal Scones: **The recipe is given for a retail size bag of mix. If you are using a commercial bag of mix, please double the recipe** If you prefer, you may substitute Original Recipe for Original Oatmeal scone mix. A recipe card will be posted SOON on our directions page! You will need: 1 bag (16 scones/bag) Original Oatmeal Scone Mix 1 1/2 sticks butter 3/4 C chunky applesauce ~1/4 C buttermilk 2 tsp ground cinnamon (more or less to taste) 1. Pour contents of bag into mixing bowl. Cut in 1-1/2 sticks chilled butter until mixture is fine and crumbly. 2. Add ground cinnamon to bowl. 3. Measure applesauce into measuring cup. Add sufficient buttermilk so that combination measures 1 cup **You actually may need to add an additional 1-3T buttermilk, if dough seems to be too dry.** 4. Stir in buttermilk/applesauce mixture. Dough will form a soft ball. Turn dough out onto floured board, and knead gently 3-4 times. 3. Divide dough in half. Shape each half into a flattened circle, 6-7" in diameter, approximately 3/4 inch thick. 4. Using a sharp knife, cut circle into eighths (or quarters if larger scones are desired). *Dough may be frozen at this point for later use. 5. Place scones on parchment lined cookie sheets. Sprinkle with cinnamon sugar. Bake in preheated oven at 425 degrees for 13-18 minutes (time will vary with scone size). Top should be very light golden brown when done. 6. Serve warm and enjoy!

The 3/50 Project for Small Businesses

A small business owner and friend sent me this today--and while I do not have a bricks and mortar business, many of you do. The 3/50 Project is an organization to promote small, locally-owned independent brick and mortar businesses. The origin of the name being that if you spent $50/month (total) at 3 LOCAL small businesses, you would help them prosper and stay in business--thus helping to keep your local economy alive and thriving. Check them out--and if you choose--register. It is completely free of charge. Small businesses supporting small businesses--what a concept! The 3/50 Project

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A perfect day in Louisville

Everyone needs a break now and then. We think it's about time you did a little something for yourself...... like relaxing in a tub of luxurious bubbles, or sipping a glass of wine in front of a beautiful art deco fireplace. How about falling asleep in a huge, 4-poster, Victorian bed, snuggled under crisp, white luxury sheets and down comforter? Then, waking in the morning to the aroma of fresh baked muffins or bread, with the anticipation of a perfect day.

Now that you're rested, come on downstairs and relax in our beautiful French Toile dining room, while we pamper you with steaming cups of fresh brewed, gourmet coffee. Maybe try one of our Belgium waffles with fresh strawberries and whipped cream, or a delicious Spinach-herb Quiche. Don't get up!! Just sit and relax and imagine all the fun things we've got planned for you today, on your perfect day in Lousiville, Kentucky.

If you come, be sure to come in the springtime, when everything is in bloom, and the weather is warm and pleasant. Today, as you leave the Aleksander House, you will hop into the cab that's waiting out front. Heading toward downtown Louisville, your cabby will first take you to the Louisville Glassworks Studio, where you'll watch some of the finest glass in Louisville being blown. From there, you'll take a little tour down Market Street which is lined on either side with beautiful, 17th century buildings, restored and standing as proud reminders of Louisville's past history.

Next stop is Joe Ley's Antiques, a curious 3 story building containing fine and unusual antiques . Even if you aren't a collector, you must see this authentically, restored, 1890 schoolhouse. Filled with a vast array of antique lights, lamps, doors, mantels, fences, and gates, as well as antique toys, carousel animals, wooden clowns and handsome antique furniture, it's absolutely incredible.

Now for an incredible place for lunch! We've selected Lynn's Paradise Cafe, a quirky, independent restaurant with great food, serving everything from walnut-encrusted chicken to Mom's meatloaf, as well as a variety of soups, salads and sandwiches. Lynn's has received extensive local and national media attention, including features on television programs such as the Oprah Winfrey Show. Amazing food, and amazing decor and gifts.

Next, your cabby will take you on a scenic ride down past the Ohio river front, where our historic river boats are docked, and up through Old Louisville, the third largest preservation area in the country, with row upon row of 17th and 18th century Victorian houses. You are on your way to beautiful Churchill Downs, home of the Kentucky Derby. Once there, you will step inside the world of horse racing. Stay as long as you want. Place a $2.00 bet and cheer for your horse, as he comes galloping down the track.

Time to head back to the Inn, only 14 blocks away, and take a little rest before dinner. You have reservations at Jack Frys; an amazing, intimate and romantic, american restaurant. Order the Pistachio-encrusted salmon, it's fabulous! A little wine, a scrumptious dessert, and some pleasant conversation and you're ready to head back to that 4-poster bed and collapse beneath the glistening white linens and comforter. See you in the morning!

Cherry Scones and Lemon Curd

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 crean and'or sprunkle 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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TEA: Where does it come from?

In my last post, I gave a little history of how tea came to America, how it became popular, and how Victorian Tea Parties developed. We are planning to host afternoon Victorian Teas here at our Inn, so I thought I should do a little research on the many kinds of teas available. I've identified various countries who specialize in tea farming and thought maybe you might like to see what I came up with...........

Tea consumption
Tea has been a popular pick-me-up for thousands of years. Black, green and other teas are made from the leaves of the same plant, Camellia sinensis, which grows in tropical and subtropical regions around the world. India, China, Kenya, Sri Lanka, Indonesia, Argentina, Brazil and other countries export large volumes of the dried and shredded leaf. About 2.4 million hectares (six million acres) are planted in tea, often in large plantations called "estates." Tea consumption is increasing thanks to news about its health benefits, but production has been growing even faster, resulting in an oversupply and depressed prices for farmers.

Rainforest Alliance

Rainforest Alliance certification is a comprehensive process that promotes and guarantees improvements in agriculture and forestry. Their independent seal of approval ensures that goods and services were produced in compliance with strict guidelines protecting the environment, wildlife, workers and local communities. The Rainforest Alliance launched its tea certification program in 2007. The first Rain Forest Alliance Tea farm was Kericho, an estate in Kenya owned by Unilever that supplies the Lipton and PG Tips brands.

Tropical crops
Like any tropical crop, tea raises a number of environmental and social issues, each with a cost/benefit balance that can be tipped in a positive way. Tea grows year-round, employing a lot of people, especially pluckers who carefully pick the top three or so leaves from every branch on the bush. That makes tea an important employer, and there are challenges around wages, labor organization, housing, health care and other rights and benefits.

Tea Farming
Tea farming replaces biodiversity-rich tropical forests with a beautiful, but single-species, monoculture. Soil erosion, competition for water, pollution from fertilizers, and the need for firewood to fuel tea dryers are some of the main environmental concerns. By following the Sustainable Agriculture Network standards, growers can proactively address the social and environmental challenges. The Rainforest Alliance organized multi-stakeholder meetings in Kenya to gather input on the standards, ensuring that they are as effective at tea as they have been for coffee, bananas and other crops.

(some information in this article taken from "Sustainable Agriculture", an on-line article by the Rainforest Alliance)

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A wonderful little Italian restaurant only 3 blocks from my Inn

The Amici' Cafe opened July of 2006 in a historic building, within walking distance of the Aleksander House, in Old Louisville. Serving Northern Italian cuisine, it has developed into a popular neighborhood restaurant, frequented by locals and enjoyed by many out of town visitors.

After visiting the restaurant several times myself and finding the food authentic, delicious and superbly prepared, and the ambience romantic and inviting, I began sending my guests there for lunch and dinner. They all loved it! Hurrah! another very fine restaurant in Louisville,.....and we have so many!

I'm from Chicago, where there are so many very fine restaurants. When I came to Louisville 15 years ago, I experienced one of the surprises of my life. Louisville is truly loaded with some of the best restaurants around. And Amici is certainly included in this prestigious group!

"You will think you are in a Tuscan courtyard when you step into our dining room with cherry red and white checkered tablecloths, large windows, beautiful artwork, and the aroma of ragu pomodoro sauce simmering in the kitchen; all inviting you to sit down and enjoy a flavorful and relaxing meal" (the owners).

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Tea anyone?...............the creation of a Victorian Tea Party

Tea is so popular right now, even the men are drinking it. Prior to the 20th century, the drinking of tea was associated with "ladies" attending afternoon tea parties or meeting each other in tea rooms for a slice of cake and a little pleasant conversation. But it seems it is more popular now than ever and has become more or less a household staple, drunk throughout the day by some and in stead of coffee by others. So has the Victorian afternoon tea died out completely? Not according to some. I have a Victorian bed and breakfast. Although we have very modern amenities, we have retained Victorian decor and the feeling of the 1800s, when my house was built. Visitors love it. It makes them feel as though they have been taken back in time . So what has this got do with Victorian teas?

Well, it seems as though being taken back in time is not enough, some visitors want a hands on, more authentic experience. What was the food actually like? What did the dishes, and the cups and the tea service actually look like. What did it feel like to participate is such a ritualistic, elegant event? How fun would it be to have that experience? And so, after getting numerous calls asking if we do Victorian teas, we've decided to give the people what they're asking for. First thing we did was dig into the history a bit.

According to legend, tea drinking started accidentally in 2737 BC, when Chinese emperor Shen Nong was served water into which dried tea leaves had fallen. He thought it had an "interesting" flavor and eventually drinking tea spread though out his empire. It later became so well liked that it was cultivated and served during ritual tea ceremonies both in China and Japan. The art of the tea ceremony became so popular that tea houses sprang up all though out the orient.

By the late 1600s, tea drinking had made its way to Europe. And, by the 1700s, France and Holland led Europe in using tea, with England running a close third. And it was here, in England, that the European tea service format was created by Anna, the dutchess of Bedford. She would frequently invite her friends to an afternoon of conversation, serving small cakes, sandwiches, assorted sweets and, of course, tea.

Two types of tea services emerged, high tea and low tea. Low tea was served in the homes of the wealthy and consisted of gourmet tidbits, rather than a regular meal, with the emphasis on presentation and conversation. High tea was the main afternoon meal of the middle and lower classes and featured meats and vegetables, as well as sweets and tea.

Eventually tea was imported into and readily available in America around 1690. Most distribution companies were based in New York, Boston or Philadelphia. In the 1880s tea rooms began to spring up all over, in both Europe and America. Hotels like the Ritz, in Philadelphia and the Plaza, in New York became noted for their daily afternoon tea service.

So, we, at the Aleksander House, are planning on presenting Victorian Teas, in all their splender, to maybe 10-12 persons from 2-4 pm, by appointment. We will be doing this on a customized basis and are already emersed in the planning of one such event for the first week in April. In later posts, I'll let you know about the service, the food, and so on. Keep posted!

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The secret to making delicious scones in a hurry

Don't get me wrong, I am not changing my basic attitude about making baked goods from scratch. To me, they are always better them those from a mix. When I opened my bed and breakfast, 15 years ago, I swore I would make everything from scratch. I would make only real whipped cream, hollandaise sauce, and creme fraiche. I would fry bacon in an iron skillet. I was a purest. Besides that, I honestly thought anything made from scratch was better. I was not into short cuts!

Well, that was all well and good until the first time I had ten guests for breakfast and no help. I had planned on serving Eggs Benedict, bacon, a fresh fruit cup, sour dough toast and cherry scones with lemon curd and creme fraiche. "I can do this" has always been my mantra. And I began saying it over and over, when my assistant called in sick. It took me hours to prepare everything. They wanted breakfast at 8:00 am, and so I was up and in the kitchen by 6:00 am. It still wasn't enough time! Breakfast was quite late that morning and I was totally frazzled! It didn't reach the dining room table until 9:00!

That day, I learned a valuable lesson. Sometimes you just have to use short cuts: pre-cooked bacon, hollandaise made with Knorr's packets, cool whip instead of fresh whipped cream. And occassionally, you have to make those muffins out of a box. Or use a mix for pancakes, waffles and, yes, scones! So after making that decision, I went on a mad rampage looking for the best mixes I could find. And, as far as my wonderful "scratch" scones go I finally found the mix to take their place.! And it was by accident or, actually, through my good fortune. Enter: the Scone lady!

Next post: How to make fabulous scones from a mix
photo courtesy Victorian House Scones
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Tractorpull tonight!

Well, the Farm Machinery Show is in full swing and I have a full house; interesting people who own farms and come into town each year to enjoy the displays and new equipment at the fair grounds and have a good time. My guests all went to one of the local restaurants last night for dinner (will post on local restaurants later) and said the food was great. It's an Italian restaurant called Amici's and , since it changed hands a couple of years ago, they now have a terrific owner and chef, and they are top notch!

So what's on for my guests for tonight? It's one of the biggest reasons for coming to the show! The Tractor Pull! What fun! Officially introduced to the world in 1969 during the fourth National Farm Machinery Show (NFMS), the Championship Tractor Pull is now celebrating 40 years of making champions. The competition had been a vision of its originator, Billy Joe Miles, and was so popular in its first year that 15 drivers signed up to compete in the inaugural pull before it was officially established.

Truck and tractor pulling, also known as power pulling, is a competition using tractors and large trucks to pull a heavy drag along a 'track'. It's very popular in rural areas. Usually the drag offers progressively greater resistance as it is pulled. It can be a great spectacle, although the vehicle produces a great deal of noise and smoke and tends to kick up dirt. Also, the tractors pulling don't actually travel very far (a typical "full pull" is 300 feet). There are many different classes, from "factory" tractors, to custom built vehicles with multiple engines.

When farming machines were pulled by horse, farmers would boast about the strength of their horses, claiming their's could tow the largest loads. They would challenge each other to contests to prove who had the strongest horse. A barn door was removed and laid flat the ground, the horse was then hitched to it and the farmer urged the horse to drag the barn door along the ground. One by one, people jumped on the door until the horse could no longer drag it; the horse pulling the most people the greatest distance was judged the strongest. This event, was called horse pulling,. Although still carried out today with specially bred horses, in around 1929 power pull contests began utilizing motorized vehicles. By the 1950s and '60s, the tractor pull had become a popular sport. For complete history see: http://tinyurl.com/ar4o7c

He gave it all away...............

One of the perks of running a B&B is the opportunity to meet so many interesting people from all over the world. I am constantly amazed by the diversity of experiences, backgrounds, talents, and skills my many and varied guests possess. This week I discovered one of the most interesting of all right in my own backyard.

He checked in a few days ago, during the severe ice and snow storms, which silently stole the power of 177,000 local residents in Louisville. He introduced himself as Steven Block and said he would be staying until his house was repaired and his power was on. The heavy ice, that engulfed nearly every tree in Louisville, had caused the demise of a large tree which fell against his house damaging it severely. He had to leave his icy home, which had no electricity or water, and move to a temporary residence. I’m happy to say he chose my bed and breakfast.

Little did I know, when Steven checked in, that he had had a major collection of etchings by Picasso, Grant Wood, Currier & Ives, and James Whistler. In addition, his collection included a rare Rembrandt etching entitled “Christ Before Pilate” (pictured here). I say he had this collection because, wonder of all wonders, he gave it all away!

(to be continued...............)

Weird Week At The Inn

Ever since the ice and snow storms hit the City of Cardinals, things have been very unsettled here at the Aleksander House. Traditionally, January is our very slowest month of the year. But because of the storms, we are getting call after call from local residents who have no power. The storms outed the power of aproximately 177,000 Louisville residents.

I am not the only bed and breakfast in Louisville. There are 14 of us, mostly in the "Old Louisville" preservation area. We all belong to the same organization, the Louisville Bed and Breakfast Association, and when we fill up with guests we always refer to each other. So the calls were from both other Innkeepers and locals.

Our check-in time is 3:00 pm or after. Check-out is 11:00 am. Our rates are based partly on how long people are here. The confusing part of all this is that people without power would check in and then, when their power came back on, they would leave, sometimes at odd times. People were coming and going according to their power, or the lack thereof. It was hard to determine how much to charge them. In addition, feeling guilty that I had power and they didn't, I struggled with how much to charge them. I ended up giving everyone a discount. The longer the power was out, the deeper the discount.

The phone was ringing off the hook with calls from freezing people, who had tried to tough it out in their icey homes in front of tiny fires in fireplaces or wood-burning stoves. They were desperate to have a little relief, a shower, warm hands & feet, and a home cooked meal.

My heart went out to my local guests, reluctant to leave their homes, their pets and their plants...... throwing a few night clothes and sundries in plastics bags (too cold to go search for the suitcase in the storeroom) and searching for warmth and comfort.

We did our utmost to make them feel at home; trying to turn our Inn into a safehaven for new friends. One thing they were all grateful for were our huge gourmet breakfasts. Today, we served a delicious Spinach-Mushroom Quiche, homemade Lemon Blueberry muffins, fresh fruit and sausage. (see "recipes" on side bar). They were delighted.

This Old House

If you've never owned an old house (100 years or more), you probably have no idea what it's like. They are beautiful, interesting, and historic, yes. But, they also require constant and close attention and upkeep. It's an old house...Right? No one really knows who did the work on it..........the rehab, the repairs, the upgrading. Or, how well it was taken care of. Upon buying an old house you can, of course, completely restore it, including all the electrical, plumbing, heating, cooling, etc., but that is pretty pricey. And the days of finding one, in a decent location, cheap enough to off-set all the expense of restoring are pretty much over.

My house was built in 1882. It's a beautiful, 4028 square foot, Victorian, 3-story brick building with 5 bedrooms and 4 baths. I bought it nearly 15 years ago and turned it into a bed and breakfast, http://www.aleksanderhouse.com/ It is situated in the 3rd largest preservation area in the US, making it a part of America's history. I had never owned a historic home before and had no idea what I was getting myself into. Not that I have ever been sorry. I love my house, every original nook and cranny of it. But, I didn't know it would need constant attention, in order to keep it in tip top shape. Now, I am ecstatic if I get through a year with no mishaps.

I've lived though the collapse of my parlor ceiling, the cracking of water pipes which sent water trickling down out of the light fixture over my kitchen worktable, while preparing breakfast for guests, and the explosion of 7 feet of water out my water heater onto my basement floor, causing the furnace to go out in January. These are just a few situations; there have been more. Remember, if you haven't replaced all the major systems, pipes, structures, and tanks, those systems, pipes, structures, and tanks might be "ancient." I couldn't afford to do so, when I moved in, so I am having to attend to them, one at a time, as life and the B&B go on.

So, this brings me to today. We have been having severe snow and ice storms for the past 3 days. One day of snow (6-7 inches), one day of ice and sleet, and a 3rd day of more snow. How has this affected my beautiful, old historic home? Well, first of all, the strong winds and ice tore away some of the roof. This sent icy water dripping down onto my 3rd floor storeroom floor (unbeknown to me), where the carpet soaked it up and dripped it down onto the second floor ceiling. The ceiling swelled and threatened to explode water all over the back hall. Knowing what to do, I poked a hole in the middle of the swelling to let the accumulated water out. Down it came in an avalanche of dirty icy liquid....all over me and the floor. I thought I was prepared, with my pails and old bath towels, but I expected it to drip out, not rush out! Finally, I situated two large containers under two different drips and went to bed, totally unaware of the leak in the 3rd floor storeroom.

Next morning, it dawned on me that this leak wasn't coming from a pipe on the second floor; it had to have originated from the 3rd floor above, where the storeroom was . I checked the storeroom and found I was right. I placed the containers under the 3rd floor leaks, which stopped the 2nd floor leaks, and called my maintenance man at 6:30 am! He lives in the neighborhood, so he was there in a flash. (Love this guy, Richard). He confirmed my suspicions, but said, because of the ice storm, it would be too dangerous to get up on the roof, until Saturday, after the storms receded.

So I'm living with the dripping ........... and the shhhhing sound of huge branches falling from my beautiful, old Magnolia tree; branches heavy laden with ice and snow, falling one by one across the old icy, snowy front walk leading to my beautiful, old house. And here I sit, writing on my blog, away from the storm, warm, cozy, and quiet, except for the constant dripping from the ceiling in my storeroom.

CookBook Caper

(continued from sidebar: Room At The Table)
...and so the committee had to do most of the work, including raising funds for the project, testing all the recipes, styling all the photographs, and writing & editing all the copy (with a little help from our friends, the publishers). In addition, we engaged in long brainstorming and planning sessions and spent hours setting up systems and contacting & talking to potential Innkeeper participants.

We hired a photographer and a publisher.

The going wasn't always easy. As a group, we bonded, we argued, we had lunch together. We agreed, we disagreed, we had dinner together. We became adamant, we acquiesced, we traveled together. We laughed together. We cried together.

There was more togetherness than most of us were used to.

Traveling through Kentucky
......working the whole time

Who knew?.......Amazing restaurants in Louisville

When I moved to Louisville and opened my bed and breakfast almost 15 years ago, I had no idea that the city was fifth in the US for conferences or that it was filled with amazing restaurants! Of course, both of these facts are major advantages for Innkeepers and their businesses, as well as for business and leisure travelers.

However, it is the restaurants which seem to generate the strongest reactions from visitors. They are surprised and impressed with the mere number of them, the creative and widely varying cuisines found in each, and the extremes to which the owners and chefs will go to please their customers.

I have guests who come into town, after having done their research, with a list of restaurants they want to visit and why. For example, lots of visitors have heard about Lynn's Paradise Cafe and want to go there......and Jack Fry's .......and, Lilly's. I have been to all three and, let me tell you, they are very different from each other.

Lynn's is a unique experience, as you can see on this video: http://www.youtube.com/watch?v=o-YdPM58XeE . Is it any wonder why travelers would be curious about this restaurant? And, the owner is as unique as the restaurant.

Lynn's Paradise Cafe
Jack Fry's offers a totally different ambience. Moody, sophistocated and upscale, this restaurant is one of my favorites. It reminds me of the little intmate places with soft tinkling pianos (think Bobby Short) you can find in New York or Chicago. I would also group Buck's, which is in walking distance of my Inn, into this category.

And, I can't leave out Lilly's. Owned by Kathy Cary, Lilly's is a charming Kentucky bistro often touted by local food columists. "If an American city is fortunate, it will have a signature restaurant, an eatery combining a sense of place with the best local flavors. To be truly outstanding, it will have a worldview, too, drawing on many culinary traditions. For over two decades, our city has been lucky indeed to have its own such quintessential restaurant. Lilly's says Louisville." (Susan Reigler, Courier Journal)

There are many more fine restaurants here , too numerous to mention. They run the gamut from steak house to vegetarian; from American cuisine to Asian fuse.; from easy-on-your-budget to expensive. But they all are extraordinary

a very happy, healthy & prosperous new year to all

Remember the good omen I talked about yesterday? ..........the one about the first guests of 2009? Well, let me tell you what happened when they checked in. First of all, they got here around 7:30 pm (two friendly 30-somethings from Kansas). I came running down the stairs (I have a lot of them) to let them in. Noticing that it was extremely cold on the first floor, I walked back to the thermostat to check it out. Josh ( the husband of Shana, my other guest) followed me, thinking maybe he could help, if there were a problem. The thermostat had fallen to the lowest point! ( and it was 25 degrees outside).

I mulled over earlier events that had happened before their arrival, looking for a possible explanation. I suddenly remembered that I had heard an unusual hissing sound a few hours earlier, but had dismissed it as something going on outside. someone's car.....or whatever. Josh and I continued to analyze the furnace problem, standing over each of several registers on the first floor. All of a sudden I put the hissing sound and the failing furnace together and my mind flashed to the basement.

Josh had offered to check out the furnace. I opened the basement door, turned on the light and peered down the stairs to see at least 5 inches of moving water traveling across the basement floor. Upon walking a little further down, I could see the water heater from the stairway. It was gushing water! OMG! I have guests tonight, there's no hot water for showers, and the furnace is out!
Good omen be damned! .......................................to be continued.