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.

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!

The Japanese Tea Ceremony....as contrasted with the Victorian Tea

The chanoyu tea ceremony, which offers Japanese green tea in the powdered and whisked form (maccha), is still the most widely practiced of the Japanese tea ceremonies. While its traditions may slightly vary from tearoom to teahouse, the basics are the same. Here’s what one can expect to experience at a tea ceremony.

The host or hostess will don a kimono. In tea ceremonies held in a detached teahouse, guests will wait in a garden portico for their host’s summons. Guests will take part in a ritual hand washing. Upon entering the teahouse or tearoom, guests should stop to admire the hanging scroll, art piece, floral arrangement, or other decorative element set out for their enjoyment.

Guests may be served a light meal with sake or a small offering of sweets. They should bow lightly when either is presented. Sweets are selected and eaten with a wooden pick called a kuromoji. Once selected, sweets should be placed on the special napkin called a kaishi. The host ritually cleanses and arranges all the tea utensils: tea bowl, whisk, tea scoop, then begins making the tea, using precise measurements of powdered green tea and water, specific whisking techniques, and other formal procedure. Guests should keep conversation minimal and enjoy the sights, smells, and sounds of the teahouse and the tea-making process.

The tea bowl is served to the guest of honor or first guest who exchanges bows with the host. The first guest should then bow to the second guest and lift the bowl in respect to the host. Always handle the bowl with delicacy and care. Before drinking, the guest should rotate the bowl, avoiding drinking from the front of the cup. Then take two or three sips, wipe the rim with his fingers, rotate the bowl back, and pass it to the second guest with a bow. The guest may wipe his fingers on the kaishi.

Once all the guests have been served, the host ritually cleans the utensils. The guest of honor or first guest should ask to examine the utensils. At this time, all the guests should admire each utensil with respect and gentle care. If the host serves everyone tea in separate tea bowls, guests should admire and examine the bowl when they’re finished as well. The host will gather up the utensils, dismiss the guests, and bow his farewells from the door.

References
McCoy, Elin and John Frederick Walker, Coffee and Tea, G.S. Haley Company, Inc., 1998.

http://www.japaneselifestyle.com.au/

http://www.kateigaho.com/

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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...............)

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.

a good omen................for a profitable New Year

I am not normally superstitious. But I really think getting a booking for the first day of 2009 is a good sign....maybe an indication of things to come......a good way to start off the New Year. And a reminder to stay positive. It never hurts and sometime it does a lot of good.

Fabulous Baked Apple Pancake

I got the call a few hours ago. Then another and, wonder of all wonders, another. Did they read my blog post about being pampered with all sorts of creature comforts? Never mind......it doesn't matter....... I feel energized again! Gotta go shopping for food supplies so I can make something wonderful for New Year's morning breakfast! I'm thinking German Baked Apple pancakes. They are sooo good! Here's the recipe (see sidebar)


German Baked Apple Pancake (serves 2)
Glazed Apples
2 TBL butter
3 med-lg Grannie Smith apples, cored & sliced
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup packed light brown sugar
Confectioners' sugar
Maple syrup (optional)

Batter
3 large eggs, lightly beaten
3/4 cup whole milk
3/4 cup all-purpose flour
1/2 teaspoon vanilla extract
pinch of salt
2 tablespoons butter

Instructions
Preheat oven to 400 degrees. Saute apples in 2 tablespoons butter for 5 minutes. Add cinnamon, nutmeg and sugar. Continue sauteing until just soft. Keep warm. Mix eggs, milk, flour, vanilla and salt is an electric blender.Melt remaining 2 tablespoons butter is a large heavy frying pan (preferably iron). Heat for a minute or two on a burner on the stove top. Pour batter into hot pan and place in hot oven. Bake for 20 minutes. Remove from oven and slide pancake on to a plate. Pour sauteed apple over the pancake evenly and sprinkle with powdered sugar. Serve with maple syrup.
 

German Baked Apple Pancake (serves 2)

Glazed Apples
2 TBL butter
3 med-lg Grannie Smith apples, cored & sliced
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup packed light brown sugar
Confectioners' sugar
Maple syrup (optional)

Batter
3 large eggs, lightly beaten
3/4 cup whole milk
3/4 cup all-purpose flour
1/2 teaspoon vanilla extract
pinch of salt
2 tablespoons butter

Instructions
Preheat oven to 400 degrees. Saute apples in 2 tablespoons butter for 5 minutes. Add cinnamon, nutmeg and sugar. Continue sauteing until just soft. Keep warm. Mix eggs, milk, flour, vanilla and salt is an electric blender.Melt remaining 2 tablespoons butter is a large heavy frying pan (preferably iron). Heat for a minute or two on a burner on the stove top. Pour batter into hot pan and place in hot oven. Bake for 20 minutes. Remove from oven and slide pancake on to a plate. Pour sauteed apple over the pancake evenly and sprinkle with powdered sugar. Serve with maple syrup.

Gateau of Crepes

- See more at: http://innnotes.blogspot.com/2008/12/good-omenlooking-toward-profitable-2009.html#sthash.dfTG0k2I.dpuf

German Baked Apple Pancake (serves 2)

Glazed Apples
2 TBL butter
3 med-lg Grannie Smith apples, cored & sliced
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup packed light brown sugar
Confectioners' sugar
Maple syrup (optional)

Batter
3 large eggs, lightly beaten
3/4 cup whole milk
3/4 cup all-purpose flour
1/2 teaspoon vanilla extract
pinch of salt
2 tablespoons butter

Instructions
Preheat oven to 400 degrees. Saute apples in 2 tablespoons butter for 5 minutes. Add cinnamon, nutmeg and sugar. Continue sauteing until just soft. Keep warm. Mix eggs, milk, flour, vanilla and salt is an electric blender.Melt remaining 2 tablespoons butter is a large heavy frying pan (preferably iron). Heat for a minute or two on a burner on the stove top. Pour batter into hot pan and place in hot oven. Bake for 20 minutes. Remove from oven and slide pancake on to a plate. Pour sauteed apple over the pancake evenly and sprinkle with powdered sugar. Serve with maple syrup.

- See more at: http://innnotes.blogspot.com/2008/12/good-omenlooking-toward-profitable-2009.html#sthash.KXE3bHco.dpuf