Hooray to eight broads.

7 friends and I, all well seasoned innkeepers, have stepped into the 21st century and started our own website “bedandbreakfastfoodie” with it’s own blog about food; mostly cooking it. We call ourselves eight broads in a kitchen. Between us we are talking about roughly 1 century of cooking experience. You are sure to find some delectable treats.

Sign up for the rss feed. You won’t regret it.

Danielle

P.S. Italicized puns intended.

Well, the month is almost over but we still have a recipe for you to try out.Carole has been making these cheese puffs forever and folks always want the recipe, so here it is:

CAROLE’S CHEESE PUFFS

Preheat oven to 350 degrees                                              Yield: approx. 6 dozen

1          crusty French baguette

16        oz.       Cream cheese, soften

5                      green onions finely chopped

6          tbsp.   Mayonnaise

5          drops  Tobasco sauce (or to taste)

1          cup     grated Parmesan cheese

                        Soft butter to butter bread rounds

Cut baguette into thin slices. Lightly butter each slice. Bake until barely golden.

Remove bread slices from oven and let cool. Do not turn off oven.

Mix cream cheese,  onions, mayo, tobasco and parmesan. Spread one teaspoon  of this mixture on un-buttered side of each bread slice. Bake 10 min. until just puffy.

This makes quite a large batch, enough for a big party; you can divide the recipe in half or even quarter it for a smaller batch.

Let us know how you like them…

It’s Memorial Day weekend and Chestertown has been busy re-enacting the famous tea party of Boston fame. Saturday morning started out with a traditional Memorial Day parade to honor our fallen soldiers, followed by a proclamation to resist the pesky tax the British were imposing on those hard working colonialists and culminating in the tea and the “Brits” being thrown over board the Sultana into the Chester River in protest. The crowd cheered and a good time was had by all.

Today everybody is taking it more leisurely. Some of our guests are “chilling” on the front porch and enjoying an endless supply of iced tea and lemonade. Others are taking advantage of our membership at the Chester River Yacht and Country Club and went for a dip in the pool.

After a rather wet spring it has been most enjoyable to have the first real taste of “summer”.
It’s hot, but bearable with a soft breeze providing a welcome cooling of sorts.

This is also the time signaling the arrival of fresh local produce. The asparagus have been abundant. We like to roast them in the oven for the omelets. It brings out their wonderful flavor. The first strawberries are also in and they have found their way onto French toast, pancakes and fruit cups at breakfast and onto pound cake and tarts at tea time.

Bon appétit!

The lovely Danae and handsome Tom, March 28, 2009

Whether it’s an intimate elopement ceremony for 2,  a sit down dinner for 20, or a fabulous outdoor event for up to 125 of your closest friends, you can have the wedding of your dreams at the beautiful Brampton Inn.

Visit our weddings page for details:

http://www.bramptoninn.com/weddings.html

The elopement package has been proving to be quite popular.  No extra “witnesses” are necessary; our illustrious Clerk of Court, Mark Mumford, can marry you in ten minutes flat.  Ok, there are some prior arrangements that need to be taken care of first.  You can check it all out at this link:

http://www.courts.state.md.us/clerks/kent/marriage.html

And if you do want a few friends to watch you tie the knot, you can do that as well.

Consider the Brampton Inn for all your nuptial needs!!