Michael did it, Mulberry cottage is done.  

Even if I say so myself it’s gorgeous. Pictures to follow soon. Now we are waiting for warmer weather so the grass and the plants can grow. Other than that the inside is ready for our discerning guests. The biggest hit seems to be the huge infinity tub on the porch. Of course the jury is still out because the steam shower has been gaining mightily in popularity too.

We are offering a super preview mid-week rate for Mulberry cottage to those that mention reading about it on this blog. Don’t wait, give us a call and whisk your honey off for a most romantic getaway. Sunday through Thursday, we will even try our best to let you check-in early and let you leave late.

Hello everyone,

You may have seen the National Geographic Traveler’s Stay List icon on our home page.  We are very excited and honored to have been included in their list of 150 hotels.  We’d be even more excited to see an actual copy of the magazine!!!

It’s true, we don’t get out much.

So, if you are among the first 5 people to visit and bring us a copy of the April issue of National Geographic Traveler magazine, we will thank you with one of our special, hand thrown ceramic Brampton mugs.

 If you’re wondering what the Stay List is, here is an excerpt from the press release page of their website:

NATIONAL GEOGRAPHIC TRAVELER April 2008 THE STAY LIST: 150 HOTELS YOU WILL LOVE (PAGE 76)
According to Editor Keith Bellows, there is no greater letdown than a hotel that isn’t original and fails to exhibit any understanding of its cultural context. Hence the creation of National Geographic Traveler’s “Stay List” that celebrates 150 hotels in the United States, Canada, Mexico and the Caribbean region that are among the best at blending location-inspired architecture, ambience and amenities, eco-stewardship and an ethic of giving back to the community. Backed by extensive research, including input from local experts and seasoned travelers, in-depth questionnaires to more than 600 nominated hotels and detailed follow-up by magazine staff, the list showcases overnights that range from rustic to luxurious, dirt cheap to splurge. Yet all the featured hotels cherish a sense of place and offer a sweet night’s sleep. Organized by country, state and city, this is a list that travelers will refer to repeatedly.

It seems March is intent on going out like a lion this year; the first day of spring is bright and sunny but cold and blustery, too!  The forecast even calls for some snow in the coming week, but surely the warm weather is just around the corner.

The new cottages are coming along nicely,  with the first one, tentatively named Mulberry Grove, due to open in a few weeks.  Michael and Danielle are very busy with the final details.  With their floor to ceiling fireplaces and luxurious tile bathrooms inside, and screened in porches with soaking tubs outside, they promise to be very popular.

We hope that you are enjoying this first day of spring wherever you are, and that we see you soon!

 All the best,

Rita

Just in case you won’t be able to make it down to the inn soon here is our marshmallow recipe to try at home. 

Marshmallows Recipe

Ingredients:
3½   envelopes of Knox gelatin
½  cup cold water
2 cups granulated sugar
½  cups corn syrup
½  cup hot water
¼  teaspoon salt                                                                                                                     2 large egg whites, (we use pasteurized whites)
1 teaspoon vanilla extract
Confectioners’ sugar for dredgingInstructions:Oil bottom and sides of a 13 x 9 Pyrex dish and dust bottom and sides with confectioner sugar.In the bowl of an electric mixer, sprinkle gelatin over ½ cup cold water. Let stand until soft.In a 3 quart heavy sauce pan cook granulated sugar, corn syrup, hot water and salt over low heat, stirring with a wooden spoon until sugar is dissolved. Increase heat to moderate and boil mixture without stirring until a candy thermometer registers 240 degrees, about 12 minutes. Remove from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.With a standing mixer beat mixture on high until white, thick and nearly tripled in volume, about 6 min. In a large bowl with clean beaters beat egg whites until they hold stiff peaks. Beat whites and vanilla into sugar mixtures until  just combined. Pour mixture into prepared Pyrex form and sift ¼ cup powdered sugar over top. Let dry at room temp. at least 3 hours. Run a knife around edges of pan and invert onto a large cutting board. Cut marshmallows into 1 inch cubes. Sift remaining powdered sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Keep airtight and cool for up to a week.

Hello past, current and future guests and welcome to our brand new blog,

This is a great way to keep you informed about news and recipes from the inn. I don’t know about where live but here in beautiful Chestertown, we had 70 degree weather along with a thunderstorm earlier this week and today we woke up to an inch of snow covering the boxwoods.  This keeps Rita and me on our toes and Michael in shape!

Thank goodnes for all those wood-burning fireplaces to keep our guests toasty warm. Add a cup off hot chocolate and a home-made marshmallow and what else do you need??

Stay tuned for more weather and other up-dates.

Hope to see you soon,

Danielle

It’s exciting we have a blog. This will give us the opportunity to share news, recipes and pictures. Stay tuned while we practice…