Online Edition No.50 November 2008
Newsletter Title

GIZMO'S GOSSIP 

Gizmo

Hi again everyone.  Gizmo here.

It's not just a one way street. Yes, I do go our of my way to be with guests. I greet them at their car upon arrival (usually with a slobbering kiss at the driver's window). I walk them to their room, accompany them on their walks through our dense woods (usually leading them back as well), and am always on call to satisfy their urge to pet. But, as I began, it's not a one way street. In return I get praise, kisses and, best of all, lots of hands under the table filled with food. True, sometimes Utah and I do need to issue reminders by putting our heads on their laps during breakfast.


UNTIL YESTERDAY ! Went for my annual physical and after getting on the scale the Vet turned to Jacquie and said "Oh mom, we need to talk". Seems like I gained 13 pounds over the last year to 103 which pleased the vet not in the least.

Breakfast time is now spent confined with Utah in the next room as we (with our keen ears) hear everyone marveling at the wonderful tastes and smells. I'm thinking of going on strike - better than going on a diet.

Sherli We would like to take a moment to remember Sherli. Though his actual name was Sherlock we gave him the nickname Sherli due to his very gentle nature. We are heartbroken and miss him deeply.


Love Gizmo

English Muffin Batter BreadEnglish Muffin Batter Bread

A purely mix-it-slap-in-the-pan-bake-and-eat-it loaf. It's yeasty, coarse-textured and makes great toast.


5 1/2 to 6 cups unbleached all-purpose flour
2 tablespoons active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
cornmeal

1. . Combine 3 cups of the flour, yeast, sugar, salt and soda. Heat milk and water until very warm, 120F to 130F. Pour liquids into dry mixture, and beat well. Mix in enough of the remaining flour to make a stiff dough. .
2. Grease two 8 1/2 x 4 1/2-inch bread pans , and sprinkle them with cornmeal. Spoon the dough into the pans. Sprinkle additional cornmeal on top of the loaves. Cover and let rise in a warm place for 45 minutes. .
3. Bake at 400F for 25 minutes. Remove loaves from pans and cool on a wire rack. Makes 2 loaves, 14 slices each..
Foliage Driving Tour-Fall is a fantastic time to get in your car, truck, SUV or motorcycle and tour the scenic roads and by-ways. Fall foliage drives are more than an Autumn past-time they are a passion for many Vermonters.

Vermont Fall Foliage Slideshow 2008 "Bear Market" Buck Hollow Special

Fall Foliage

Hi,

Foliage is sadly over for another year but it was particularly spectacular this year due to the colder, wetter end of summer weather. We have however prepared a Foliage Slideshow for those of you who were not able to be with us. This slideshow is dedicated to Sherli and to all our furry family we've lost along the way. 

This year the holiday rush is accompanied by uncertain economic times, which most analysts agree will induce restraint in retail shopping. At the inn we understand that and perhaps we can help a little.

How about spending a couple days at the inn during December to ease the tension and also do a little Vermont shopping (Our crafts, specialty foods and Vermont made products are simply a cut above). Why not purchase  unique and inexpensive Christmas gifts at one of our many local Craft Shows (see Calendar below for details).

  We'll help ease the financial cost by providing one of Jacquie's wonderful home made pizzas and her home made maple ice cream for desert.  AND, in case that wasn't enough of an inducement, (sound like one of those awful infomercials ?) we'll also waive our pet fee. All you need to do is to stay two nights between December 1 and December 22 and let us know which night you want your pizza. Hope to see you then.

NICE WHILE IT LASTED

 For many years, the imbalance of the Canadian dollar versus the U.S. dollar, discouraged Canadians from traveling to the U.S. in general and our Inn in particular. To encourage them (and help us) we offered a plan of accepting the Canadian dollar at par for the six months between November 1 and April 30. When the currencies reach parity our program was no longer needed. Now, once again there is approximately a 25% difference so the program is now back in effect. The only restriction is that payment needs to be made in either cash or a check payable in U.S. funds. C'mon down EH !

Brad & Jacquie

Calendar of Events November 2008 
Nov. 20, 21, 22 & 23
Vermont Hand Crafters Holiday Craft Show*
Sheraton Conference Center, South Burlington, VT
Nov. 20 - Noon - 8 p.m.
Nov. 21 - 10 a.m. - 8 p.m.
Nov. 22 - 10 a.m. - 5 p.m.
Nov. 23 - 10 a.m. - 5 p.m
Oct. 11 - Nov. 30
Autumn in Vermont Art Show

Stowe - 802-253-9653, 802-253-9653
A celebration of the Vermont autumn landscape & foliage Free
Hooked in the Mountains XIII    Rug Hooking Exhibit and Workshops
DATES: Nov 08, 2008 - Nov 16, 2008
HOURS: 10 am - 5 pm   Shelburne
(518) 399-8975
A Kaleidoscope of Quilts    Champlain Valley Quilters' Guild 26th Annual Quilt Show at the historic Shelburne Farms Coach Barn
DATES: Nov 08, 2008 - Nov 09, 2008
HOURS: Sat. and Sun., 10 to 5   Shelburne
(802) 658-3090
Annual Holiday Bazaar    Annual Holiday Bazaar featuring crafts, Christmas items, food and more
DATES: Nov 08, 2008
HOURS: Sat., 9 am - 3 pm   South Burlington
(802) 863-6764
Art & Artisans Holiday Market    A delightful collection of area artists, artisans, and specialty food offering unique items to solve all your holiday sh
DATES: Nov 15, 2008 - Nov 16, 2008
HOURS: Fri. & Sat. 10am - 5pm   Jericho
(802) 899-4690
Annual Fall Bazaar    Food Sale, White Elephant Table, Unique Gifts, and Handcrafted Items.
DATES: Nov 08, 2008
HOURS: Sat., 9-3pm   Fairfax
(802) 849-2998
 

Guest Comments

Thank you so much for the many wonderful emails we receive every month from our subscribers. Gizmo is thrilled that his column is by far the most popular and people look forward to reading about his humorous canine adventures.  We are glad we can entertain and make you smile. Having said that we would like to defer from the norm and post an email from a subscriber who has yet to visit Vermont. 


"
Hello from Abbeville, South Carolina.
My wife and I really enjoy your newsletter, especially the recipes and beautiful Vermont scenery. The Inn at Buck Hollow Farm seems like a dream vacation hideaway. Since contacting the Vermont Chamber and receiving lots of photos of Inns, etc., Inn at Buck Hollow rates among the best we've seen. We still haven't decided on a time we would like to make the trip but hopefully in the not so distant future, we can visit your beautiful state. I have a question about the Sour Cream Maple Bread recipe. It has baking powder twice but I'm sure one was baking soda. Anyway, I made the bread tonight using 2 tsp baking powder and 1 tsp baking soda and it was delicious. I added a butter cream icing, adding a touch of maple syrup to that, and spread across the top of the bread while it was still hot. Eating that with a good cup of coffee and looking at your newsletter at the same time, made us feel as if we were there. Least expensive trip we have ever been on, especially with the gas prices the way they are now in South Carolina. Enjoy your newsletter and hope we can visit you this fall.

Ron & Carolyn Sink


 


email: email: inn@buckhollow.com
phone: 802-849-2400 Toll Free- 800-849-7985