and this and that……..by Donna Cain
The winter months always finds us painting and redecorating but this winter has taken on a whole new meaning. Byron and Donna have watched too many “This Old Houses” as we have been tearing apart, remodeling and redecorating like we never have in our 12 years of being innkeepers. The final results have been very gratifying and delightful! Shown below is the final results of our Acorn room remodel.
Byron is a wonderful photographer and we had fun creating some new pictures in this room.
New closet in the bedroom for extra storage. The Acorn has always been a popular room with our repeat guests as it is our most quiet secluded room on the second floor of the main house to the rear of the property. So excited to let everyone know about the grand new deluxe shower that are sure to make this one of our more popular rooms in the summer months.
On to the “that” part of this blog, I wanted to include a family recipe that is so easy and such a great go to item when you want to bring something to a special friend or dinner. I made this yesterday to bring to an innkeeper dinner and everyone commented how special it was. The recipe is so easy and such a great way to use up old bananas
- 1 cup sugar
- 8 Tablespoons unsalted butter, softened
- 2 large eggs
- 3 over ripe bananas, mashed
- 2 cups All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cups chopped walnuts
- Preheat oven to 375. Grease and flour an extra long loaf pan. Cream together the sugar and butter in a stand mixer or in a large bowl with a hand mixer. Add eggs one at a time and then add the mashed bananas. Sift together the flour, soda and salt and add to the butter mixture until blended. (do not over mix). Add the nuts and stir lightly. Place in tin and bake for 1 hour until toothpick inserted in the center of bread comes out clean. Remove from the tin and cool completely on a wire rack.
Bon Appetit and Happy Winter!