Hi Everyone. Gizmo here.
Mom and Dad just returned from a huge Innkeeper's Conference in Little Arkansas (wherever that is, I’d like to know as I'm quite fond of rocks). As I listened to their conversations, it was clear that they had learned much and returned more energized than ever.
I began to wonder. Utah and I have become the face of this operation. Our photos are everywhere, guests know us in advance by name and our costs are even used as a tax deduction. We're even expected to be good hosts to our many guest dogs. We can't be alone. There must be other dogs (or heaven forbid - cats) who are enslaved and used to promote their inn. Do any of us get to go to Little Rock? (Would we want to?) Do we get an annual opportunity to schmooze with our counterparts? Are we given an opportunity to sharpen our skills, learn the latest and share the good and bad? No siree Bob. Not a chance. Utah and I actually have to stay home and watch over the "inn-sitter", who in actuality is a pet-sitter.
Perhaps it is time to consider a union for inn mascots. How about AMALGAMATED INN MASCOTS (AIM), BED AND BREAKFAST DOGS UNITED (BBDU), or possibly INN DOGS OF AMERICA (IDA) ? I simply throw these out. I'm sure my counterparts will come up with something else.
What is clear is that our contributions are being overlooked, our training is not being being kept current, and we are not offered enough perks. IT'S TIME TO UNITE!
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Breakfast Polenta Casserole
This recipe can be done on the same day if you have time, but if you know you’re going to be pressed for time preparing some of it the night before is helpful.1/4 cup red onion (1 small), diced small
1 1/4 cups unpeeled Yukon gold potatoes (1 large), diced small
Freshly ground black pepper
6 ounces sausage, (or meatless sausage)
3 cups water
1 cup coarse cornmeal or polenta
5 large eggs
Butter or olive oil for sautéing
1/2 cup grated Parmesan cheese
2/3 cup shredded sharp cheddar cheese
The night before: Heat a small amount of olive oil in a medium skillet and sauté the onions over medium-low heat until golden brown. While the onions are cooking, steam the potatoes in a small amount of water in a covered pot until they are tender.
Add the steamed potatoes to the onions, season with salt and pepper, and cook the potato/onion mixture until the potatoes are browned. Set aside in a covered bowl.
Cook the sausage, breaking it up as it cooks, until it is no longer pink. Drain and cool.
Refrigerate the onion-potato mixture and the sausage separately overnight.
The next morning: Preheat the oven to 350°F. To prepare the polenta, bring 3 cups of water to a boil. Whisk in the cornmeal and cook the mixture over low heat, stirring occasionally, until thick and smooth (approximately 7 minutes).
Pour the polenta into an ungreased baking dish. It will begin to get firm as you scramble the eggs.
Beat the eggs in a small bowl and season with salt and pepper. Heat butter or oil in a skillet over medium heat. Pour in the eggs and scramble them until slightly firm but still wet. Remove from the heat. (The eggs will finish cooking in the oven.)
Spread the potato mixture, sausage, Parmesan and cheddar over the polenta. Pour the eggs on top of the entire dish. Bake until heated through and the cheese is melted and bubbly. Cool slightly, then cut and serve.
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March Wine Tasting Weekend Special!
Nothing says romance like wine sampling in the Green Mountains. Bring your significant other, your best friend, or your best friend that you're trying to make a significant other to Buck Hollow Farm on both Friday and Saturday in the month of March and we will include a wine tasting for two at the Boyden Valley Winery in picturesque Cambridge Vermont.
The package includes wine tasting for two, plus a pair of wine glasses to keep. You can choose to sample seven of 15 wines, including fruit blends, bold reds, and crisp whites and a cream liqueur that pairs impeccably with Vermont cheddar. While you’re there take a tour (at 11:30 a.m. or 1 p.m.) and witness the process of winemaking.
It’s believed that people have been enjoying wine since between 6000 and 4000 BC. France, Italy, Spain, the United States and Argentina are the top wine producing nations. Last year, the U.S. surpassed France as the world’s largest wine-consuming nation.
As of 2010, there are about 7,626 wineries in the U.S. We suggest you visit one to learn more about the wine experience.
Book any weekend in March (must include Friday and Saturday) and we will include the wine tasting package. You must mention the March Wine Tasting Special when booking online or by phone.
We also want to remind you that our Midweek Special is still in affect until the end of April. It's a 50% savings if you stay for only two midweek nights (Sunday thru Thursday). Check it out on our Specials link.
Buck Hollow Farm has gone mobile.
Within the next few days we will be updating
our website with the QR code to our new mobile website.
You can also find us now on Google +