Bed, Breakfast and Beyond

Happy Valentine's Day.....I'm Back

2012-02-10T17:31:00.000-08:00

Hi everyone. Joe here. After a tough recuperation period I am back in the saddle and good as new. The knee replacement surgery went better than expected and I am now almost totally back to normal and running around like crazy. Bill and I have been feverishly working on the addition and have gotten the new floors in and are just getting ready to put the finishing touches on with the trim. Finally!

Things are going great at the Inn. We have been doing lots over the winter with upkeep and all. Can't wait to put in the garden this year. This summer the garden will be filled with organic veggies and herbs to use in our breakfast dishes. We are also up to our eyeballs in fresh eggs. The chickens are laying like crazy and so are the ducks. We only serve the chicken eggs but we will definitely offer duck and goose eggs to our guests if they so request. Bill loves making himself a soft boiled goose egg in the morning. One egg is enough to fill you up. So rich.

Well, Valentine's Day is upon us again. (Didn't we just celebrate Christmas last week?) Hope that you and the ones you love will have a beautiful day celebrating. I have a great recipe for you all that will be great dessert for your loved ones and kids alike. But that comes later on.

Lots going on in the area these next few weeks. Besides the wineries and the restaurants, there is lots to do in Warwick and the surrounding towns.

On the weekend of Feb 17-19 Greenwood Lake is celebrating their 14th Annual Winter Carnival.

There will be wine tasting and a torch lighting ceremony. They will have a chili cook off and a spaghetti eating contest. Other events include an outdoor BBQ, tug of war, bowling and a frozen T-shirt contest. Parking and admission is free and a shuttle will be provided. Call the Chamber of Commerce for further details.

Also in February, from the Most Talked-About Restaurants & Wineries to the Speciality Shops and Inns, Experience it all in the Warwick Valley. Take advantage of the Second Annual Winter Dining Event! During the weeks of February 22 to March 8, special discounts will be available--enjoy a three-course pre-fixe lunch for $15, a three-course pre-fixe dinner for $25, or a specially discounted menu in select eateries. Also inlcuded are select Inns, Merchants, and Wineries!

Ok, now for that recipe I promised you. My daughter made this for me and I really could have eaten the whole thing.

Chocolate Chip Walnut Poundcake

3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened
3 cups sugar
6 large eggs
1 cup sour cream
1 tablespoon vanilla
a 12-ounce package semisweet chocolate chips
2 cups chopped walnuts

Preheat oven to 350°F. and butter and flour a 3-quart bundt pan, knocking out excess flour.
In a bowl whisk together flour, salt, and baking soda.
In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition, and beat in sour cream and vanilla until combined well. With mixer on low speed gradually beat in flour mixture until just combined.
Pour about half of batter into prepared pan and sprinkle about half of chocolate chips and walnuts over batter. Pour remaining batter over walnut mixture, spreading evenly, and sprinkle with remaining chocolate chips and walnuts. Bake cake in middle of oven 1 hour and 20 minutes, or until a tester comes out clean, and cool in pan on a rack 1 hour. Invert cake onto rack and cool completely.

Now for the really decadent part. And I added this part on. I am soooo bad sometimes. Drizzle a chocolate ganache over the whole cake after you have placed it on a cake plate. The recipe follows.

Chocolate Ganache

8 oz. semisweet chocolate, finely chopped or mini chips, 1 1/2 teaspoons unsalted butter, 1 cup heavy or whipping cream
In a saucepan, heat cream slowly for about 4 minutes until boiling (do not stir).
Meanwhile, have chocolate and butter ready in a metal or Pyrex bowl. When cream begins to bubble and climb the sides of the saucepan, pour it over the chocolate in the bowl. Again, do not stir. Let the chocolate soften.
After 2 or 3 minutes, whisk or beat the softened chocolate until completely melted and smooth.
If chocolate has not melted, place over a saucepan of boiling water or in the microwave for a few seconds (glass bowl only) and whisk til smooth.
You can use this to frost cakes and cupcakes or for dipping strawberries, or as a topping for ice cream or other desserts.

With the ganache this makes this the perfect Valentine's Day dessert. As a matter of fact, I am making it again for the guests next week. Let me know how yours turns out.

Well folks. I am so glad to be back in action and Bill and I are looking so forward to you coming to visit. Have a wonderful Valentine's Day and hope to see you soon.

Merry Christmas, Happy Channukah and Happy New Year

2011-12-11T20:37:00.000-08:00

Its the most wonderful time of the year. The holidays are here and we at the Inn at Stony Creek are full of good cheer. The tree is up (see our pic), the presents are bought and ready to wrap and the baking has begun. The lights have been up around the Inn for the last week and our neighbors have begun decorating their homes as well. All in all, the neighborhood is looking very festive.

The town of Warwick has decorated and the shops have been bustling with shoppers. Here at the Inn, we have had a number of Woodbury Commons shoppers where they come in after a long day of shopping to rest from their day's labors and enjoy a cup of tea in front of the fire. Most don't even go to the Commons. They prefer to shop in the local stores in Warwick and the surrounding towns, like Sugar Loaf.

Theres lots to do around the Warwick Valley this month. In December on the Railroad Green in Warwick there are horse and buggy rides and Santa. Call 845 986-2720 for details.

On Dec 17 there will be a stage production of Babes in Toyland at 7:30PM at the Lycian Centre for the Performing Arts, Sugar Loaf, NY. Call the Lycian Centre for further information.

Also on Dec 17 join in the Christmas Carol Sing Along (indoors) at 6:30 pm at Bellvale Community, 359 Gibson Hill Rd Chester, NY, 845 572-3400. There will be a sing a long and then traditional carols will be sung by the carolers followed by light refreshments. Experience what Christmas is all about.
Then on Dec 19 there's Ski with Santa. Join Santa at Mt. Peter Ski & Ride. Call 845-986-4940 for more info!
And of course there are the many places of worship in the area for Christmas Eve or Christmas Day services.

Whew! I'm tired already.

At the beginning of the blog, I mentioned that the baking had begun. Well this year, I am baking a little less and a little early because on Friday the 16th I am going in the hospital for a total knee replacement. So I had to pick and choose which cookies I was going to make. I am making about 7 different kinds. And I thought to myself. What recipe would my friends like to try? Well my choice is a delicious Cherry Almond Refrigerator Cookie which has become one of my favorites. Easy to make and even easier to eat.

Cherry Almond Refrigerator Cookie

1/2 cup slivered almonds
1 cup butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon almond extract
2 1/2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup chopped red candied cherries

Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool 10 minutes. In food processor, process almonds until finely chopped; set aside.

In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth and creamy. Add egg and almond extract; beat on medium speed until smooth. On low speed, beat in flour, baking powder and salt until dough forms. Stir in cherries and chopped almonds.

Form dough into 2 (8-inch) logs. Wrap in plastic wrap or waxed paper. Refrigerate at least 2 hours.

Bake 7 to 9 minutes or until edges start to turn golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

When cooled I like to drizzle with dark chocolate. It makes it so festive and so decadent.

Ok folks. This is my last post of the year. Have a Blessed Christmas or a Happy Channukah and a wonderfully healthy Happy New Year.

From Bill and I this is Joe signing off and hoping to see you in 2012.

Happy Halloween

2011-10-20T08:52:00.000-07:00

Well, its that time of year again where all the little ghosts and goblins come out of hiding and spend the one day that makes us all kids again. We have decorated the Inn with all kinds of Fall trappings. There are mums, pumpkins, hay bales, corn stalks and just before Oct. 31st we put out the lighted Jack-O-Lanterns. I am probably the biggest kid of them all and can't wait to greet all the trick or treaters that will come to visit.

October and Halloween are great times to be in the Hudson Valley. During October there will be a Halloween Breakfast at Rogowski Farm from 8AM-Noon featuring Cheryl Rogowski's Farm Breakfasts, each weekend. The breakfasts feature farm fresh eggs, spectacular pancakes, and other farm menu favorites. Because Halloween falls on a Saturday this year, you are invited to come dressed in costume! Prizes and fun for all. For more info, call 845-258-4574.

The Greenwood Lake Merchants Guild is having a Halloween event on Thursday, Oct 30th between 3:30 - 6:30. There will be trick or treating at the Windermere Avenue merchants. The Fire Dept Halloween Parade will start at 6:30 pm and march down Windermere Avenue and finish at the Elks Club, where there will be games and food.

Also, please join us for the Warwick Valley Humane Society 1st Annual Walk-A-Thon and Howl-o-Ween Pet Costume Parade on Sunday October 31st at 11:00 a.m. at the Warwick Town Park. For more info and for sponsor sheets contact warwickhumanesociety@gmail.com or call the animal shelter at 845- 986-2473.

Don't forget the great farmer's markets on Sundays in Warwick down behind Railroad Ave. You can get everything from fresh produce to beautiful flowers to great baked goods, all from the Warwick Valley area.

And it may be too late for apple picking, but pumpkin picking is in full force at the area farms. There's Apple Ridge Orchards, Manno Farm, Applewood Orchards and Pennings Orchards to name a few. And the wineries are open for your wine tasting pleasure.

Well now its time for my favorite part of the blog. My recipe for Halloween is a pumpkin cheesecake. Rich and pumpkiny this will be a favorite at your holiday table. Hope you enjoy it.

Pumpkin Cheesecake

CRUST:
1 1/2 cups graham cracker crumbs

1/3 cup butter, melted

1/4 cup granulated sugar

PREHEAT oven to 350°F.
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
CHEESECAKE:
3 packages (8 oz. each) cream cheese, softened

1 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1 can (15 oz.) Pure Pumpkin

2/3 cup (5 fl.-oz can) Evaporated Milk

2 tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.

TOPPING:
1 container (16 oz.) sour cream, at room temperature

1/3 cup granulated sugar

1 teaspoon vanilla extract
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

This makes about 16 slices unless you are like Bill and I and then it will make 8 slices. Oh, ok, so I'm a pig. (smile)

Well folks, the next time you hear from me it will be close to Thanksgiving and I will certainly share with you whats going on around here. And I might have pics of the semi-finished addition.

But meanwhile, from Bill and I, Happy Halloween, Happy Fall and wonderful blessings for the beginning of a wonderful holiday season.

The Color of Autumn in the Hudson Valley

2011-09-25T15:14:00.000-07:00

Hi folks. We are back to Fall and the Hudson Valley is hopping. We are sooooo busy these days at the Inn that we barely have time to take a deep breath. But this is a good thing. We are occupied with raising our brood of poultry, finishing up the addition and of course tending to the needs of our guests. And everyone in town is gearing up for next week's big Apple Fest. But more about that later.

As I just mentioned, we are finishing up the main floor of the addition. We have had the electricity and plumbling installed and we just had the guys put in the insulation. Next week we start putting up walls. Then we can go ahead with floors and trim and painting. Our first floor will be living quarters for Bill and I and most importantly an office to conduct business for the Inn. The office will also be a resource center for our guests. It will have a computer and books and magazines. We will also have an extensive DVD library for the guests to use while staying here. There will also be directions to all there is to do in the Hudson Valley. Then the second phase will be the lower level which will house two guest rooms that will both have jacuzzi bathrooms. Phase 1 will hopefully be done by the end of November and Phase 2 by next summer. We have lots to do folks so wish us luck.

We are all getting excited about Apple Fest which takes place annually in the Town of Warwick on the first Sunday of every October. Last year, over 35,000 people attended the one day event. There is every kind of exhibit you can imagine and the food is as incredible as it is varied. You can get anything from a hot dog to fried dough to falafel to everything the Hudson Valley has to offer. And there are all kinds of crafts and games to play and great fun for the kids. Oh and there is a different band playing all throughout the festival. So come spend the day and have a ball.

And when you are done with Apple Fest, there is a plethera of wineries and orchards to satisfy your wine tasting and apple picking pleasure. Some of the wineries such as Warwick Valley Winery also serve a delcious lunch that can be eaten in their indoor restaurant or right outside in a beautiful umbrella'd area. Try their Margherita pizza. It is crazy delicious.

Then on October 10th, Pine Island will celebrate their Pumpkin Festival from 8am to 2pm at the Pine Island Park. There all kinds of pumpkin events such as pumpkin tossing, decorating, and even a pumpkin cookie bake off. Check http://www.warwickinfo.net/ for more information.

I will be doing a special Halloween edition of the blog mid-October to let you know what all the Halloween goings-on are. So check back.

Now for my favorite fall recipe. What better dessert to have during Apple Fest and apple picking season than Apple Crisp. Just made this particular dessert and served it with vanilla ice cream. Well, the guests loved it. So here it is for your pleasure.

Apple Crisp

1/2 cup cold butter (1 stick)

1 cup sugar

1/8 tsp of salt

3/4 cup flour

4 cups of apples sliced

2 tblsp sugar

1 tblsp water

1 tblsp cinnamon (or more if you like)

Peel, core and slice apples.

Cut cold butter into chunks.

Using a pastry blender cut butter into the 1 cup of sugar, salt and flour until mixture resembles coarse crumbs.

Place the apples into an oiled 8x8 pyrex baking dish. Mix in the 2 tblsp of sugar, water and cinnamon.

Cover with the flour mixture.

Bake in a preheated 375 degree oven until apples are tender and bubbling (about an hour).

Hint: I double the recipe and use a 9x13 pyrex pan.

Serve with a scoop of vanilla ice cream and viola you have a delicious fall dessert (or any other time).

Well folks, time to go. Hope you enjoyed the blog and don't forget to check back by around the 15th of October for more Warwick Valley news.

Bye for now.

Gone to the Birds

2011-08-04T17:46:00.000-07:00

Happy August everyone. Just getting back to writing the blog after a short hiatus. We have had a busy summer and did not have time to sit down and get this done. But I am taking a deep breath and want to tell you whats going on here at The Inn at Stony Creek.

First off, the ducks and geese are getting huge. They are just too much fun. And they obey commands from Bill like you would not believe. If Bill tells them its time to go in, they all turn and go into the duck house like little children. The two mallards that we have go for a fly around the field and then return to feed and water. Bill seems to think that they will fly farther and farther each time but should come back to us. And we just got our first duck eggs. They are definitely a little more rich than the chicken eggs but just as delicious.

And speaking of chickens, we just got 25 new chicks back in June and they are also getting really big. But these chicks are very unusual. We had ordered the rare breed sampling and were very surprised when they came. One of the chicks has feathers going all the way down its legs to the ground. It looks like she has pants on. And four of the chicks have fluffy crowns like hats on their heads. One of them I swear looks like Cher during her punk days. In fact we named her

Cher. And one of them, for those who are old enough to remember, we named Hedda Hopper because she looks like she has a big hat on her head. We should start getting eggs from them sometime in September.

There is lots going on in the Warwick Valley this month. Bill and I just got back from a free concert that is held outdoors in nice weather and inside if it rains at the Lycian Theater grounds in Sugar Loaf. They have all different types of music every Thursday night from 6:30 to 8:30. You can bring your own picnic supper or the fire department sells hamburgers, hotdogs, soft drinks and snacks.

The Warwick Valley is also abound with farms of all kinds. Every Tuesday in neighboring Florida, NY is a great farmer's market where you can buy veggies, fruits and breads all grown or made in the Warwick Valley. On Sundays there is also a wonderful farmer's market just off the main street in Warwick. Here you can find the best of what our farms have to offer. And free music to boot. There is also a great farmers market in Pine Island on Saturdays. For more information go online to http://www.warwickinfo.net/ for times.

And lets not forget the wineries in the area. On the weekends the Warwick Valley Winery has entertainment and delicious lunches. There are a number of other wineries such as the Demarest Winery, Applewood Orchards, all in Warwick and the Palia Orchards in Central Valley.

Warwick Valley is the place to be especially during this great harvest time. The restaurants in the area are the best you will find anywhere and the shopping is second to none. Hey we even have our own drive-in. Its a great place to be this time of year.

Now I would like to share with you a recipe that I have been making for our guests here at the Inn. It is for oatmeal butterscotch cookies. The guests love them and I hope you will too.

Oatmeal Butterscotch Cookies

1 1/4 cups all purpose flour

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/2/tsp. salt

1 cup (2 sticks) butter or margarine softened

3/4 cups granulated sugar

3/4 cups packed brown sugar

2 large eggs

1 tsp. vanilla

3 cups quick oatmeal

1 2/3 cups butterscotch morsels

Preheat oven to 375 degrees.

Combine flour, baking soda, cinnamon and salt in a small bowl.

Beat butter, sugars, eggs and vanilla in a large bowl until smooth.

Gradually beat in flour mixture until well combined.

Stir in oats and morsels.

Drop by rounded teaspoonfuls onto an ungreased cookie sheet of parchment prepared

cookie sheet.

Bake for 7 to 8 min. for chewy cookies; 9 to 10 min for crisp cookies. Cool on baking sheet for 2 min.. Remove to wire racks to cool completely.

Makes about 4 doz. cookies.

Enjoy and I guarantee you will.

Boy, have I been rambling or what? Its time for me to go and to wish you all a great rest of the summer. We would love to see you here at the Inn so come on up and stay awhile.

Bill and I send you wishes of good health and laughter and prosperity.

Bye for now.

May is a time to Remember

2011-05-23T18:43:00.000-07:00

Hi everyone. Its May and spring is half over and we are eagerly anticipating the summer season. The ducks, geese and chickens are getting so big and we have moved them from the house to the poultry pens in the backyard. We released the ducks and geese into the pond on the property for the first time yesterday. Boy, talk about a duck taking to water. They loved it. They swam and dove under the water like little kids. It was so much fun to watch.

Unfortunately, our garden is under water with all the rain that we've had so we are putting off planting until June 1st. If anyone has any suggestions for us about what late crops to plant, we would sure appreciate the information.

Speaking of crops. There are all sorts of farmer's markets now open in the area. The Warwick Farmers Market is open every Sunday from 9am to 2pm. Meet farmers and bakers, wine and cheese makers who can give you the information on the latest trends in produce, herbs, orchards, wineries and prepared foods. Ask questions, taste some terrific treats and enjoy live music while local chefs prepare their specialties. This is not to be missed.

On Memorial Day there are parades galore. Pine Island at 8am, Warwick at 10:30am, Florida and Greenwood Lake both at 2pm.
June 2-5, St. Stephen's Church will be having their Annual Parrish Bazaar. All kinds of games, prizes and great food will be available. Thursday and Friday, 7pm to midnite; Saturday, 5-9pm; Sunday, 1-5pm. Fun for all ages.
On June 4th, two big events come to Warwick. First, the Warwick Valley Gardeners Annual Plant Sale from 9am to 2pm. This will take place at Railroad Green Park on Railroad Avenue. All sorts of annuals and perennials will be on sale as well as experts to help you with your gardening questions.
The other big event will be the 2nd Annual Warwick Bridal Trail from 10am to 5pm. Main Street and Railroad Avenue will be decorated and lined with businesses to help brides and grooms with the planning of their special day.
Oh, and don't forget the Warwick Drive-In. What great fun for a night out and only 10 minutes from the Inn.

Whew! Well, thats a lot to do and we aren't even into the second week of June. I will have more information for you in the early part of next month.

I have been asked to repeat a recipe I put on the blog last year. That is my Irish Scone w/Devonshire Cream recipe. So here goes. Hope you all like it.

Irish Scones

Measure and Mix:

2 cups unbleached flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1/4 cup sugar

currants or golden raisins or any chopped dried fruit of your choice

Stir in:

1 1/3 cup of heavy cream

Mix until all ingredients come together.

Turn onto a floured surface and knead quickly 3 to 4 times.

Pat into an 8 to 10 inch circle.

Cut into 8 or 10 wedges. Place the wedges on a parchment lined baking sheet.

Brush each wedge with melted butter and sprinkle with granulated sugar.

(if using chopped dried apples, sprinkle with cinnamon sugar).

Bake at 385 degrees for 17-18 minutes.

Great served with preserves and Devonshire Cream (see below).

Devonshire Cream

1/2 cup heavy cream

2 tblsp confectioners sugar

1/2 cup sour cream

Whip together in a chilled bowl the heavy cream and sugar until peaks form.

Fold in the sour cream.

Enjoy.

Well folks, Memorial Day is soon to be upon us and Bill and I hope that each and everyone of you will remember our valiant troops in all our past wars that have given their lives so that we can enjoy the wonderful freedom we have in our country. We wish God's blessings on all those souls and we ask Him to protect our men and women who are currently fighting to keep our land free.

Our best wishes to all of you for the rest of this beautiful spring season and we hope to see you soon at the Inn at Stony Creek.

Until next time this is Joe and Bill signing off.

2011-04-26T05:58:00.000-07:00

Hello everyone. Joe here with a very late April blog. We have been so incredibly busy this month. So many new guests and so many returning guests came to see us this month. Whether it was to shop at Woodbury Commons or to visit relatives for the Easter holiday or just to relax, it was wonderful to see everyone.

We started something new at the Inn this season. If a couple or a group that is staying at the Inn would like us to prepare a soup to nuts dinner, we will accommodate them. Prices vary according to season, menu or size of group. Let us know when you make your reservations if you might be interested.

Now I know you must be getting tired of hearing this, but...................we just got more chicks. 25 of them and 11 ducks and geese. (See the pic above). I can promise you there will be no shortage of egg dishes here at the Inn from now on.

Bill and I are busy getting the place ready for all of you this spring. Painting and planting are just two of the things we are doing to make the Inn more beautiful for when you come see us. So many of you have expressed interest in becoming innkeepers yourselves. Well, be prepared for all the work that's involved. But it is well worth it.

Now that the warm weather is here, the wineries are in full swing and the farmers markets will be opening soon. The drive-in opened up on April 1st and the guests are already making use of it. The trails are greening up and April showers will soon give way to May flowers. The antique shops are stocking up with new....oops, I mean old things that you can peruse over. So there is lots to do up here as the weather gets warmer.

I mentioned before that we will be utilizing our eggs in many of our breakfast dishes. Here is one that is quick and easy and a great addition to your breakfast or brunch.

Bacon and Egg Philo cups

Take 5 sheets of Philo dough (pkgd) and place them one on top of each other. Spraying each with cooking spray before laying them down.

Cut out 4 inch circles and place these circles in a greased muffin pan. You should get about 6.

Repeat with philo dough until you have as many filled muffing cups as you need.

Fill with scrambled eggs, crumbled bacon and top with cheese of your choice.

Bake at 350 degrees until the philo is lightly browned.

Now to make it really decadent, pour a cheddar dill sauce over it before you serve it.

Sauce is really easy.

Two tblsp butter melted in a saucepan.

Add one tblsp flour, stir well until smooth.

Add one cup milk. Bring to almost a boil and mixture starts to get thick.

Add 1/2 cup cheddar cheese and sprinkle with dill weed.

Delicious.

Well folks, time to go. Hope you enjoyed the blog. Bill and I wish you everything wonderful in your lives and hope to see you soon.

Happy Spring!

Happy St.Patrick's Day and Welcome Spring

2011-03-15T15:16:00.000-07:00

Hi everyone. Boy, what a long winter. But it looks like there's an end in sight and buds will be popping and birds will be chirping before you know it. Bill and I have just returned from a much needed vacation in Florida. I even got to go to Harry Potter World at Universal Studios. Felt like a kid again.

But now we are back at the Inn and ready to get back to work. We have so much going on for this year and we are very excited to see you all again. We put our order in for some more livestock. We ordered 25 more chickens, 6 ducks and 4 geese. You might say that we've let the inn go to the birds. (smile) We also started getting our seeds for our all organic garden. We are attempting to be as organic as possible this year as well as doing our best to reduce our carbon footprint in the way we run the inn.

As always, there is lots to do in the Warwick Valley as Spring approaches. The wineries are in full swing. The shops are full of new spring items. And the restaurants are gearing up with delicious menus to tempt any palate. There are also many places to hike and bike and see how nature is revitalizing the countryside with new plant and tree growth.

Here at the Inn at Stony Creek, we are working hard to get the addition done and we are planning all sorts of new menus for breakfast. Don't forget our weekend seminars (see last months post) and please don't forget us if you are planning your wedding this summer.

Now its time for a new recipe. This is just in time for St. Pat's Day. It is my family recipe for Irish Soda Bread. It is a great recipe and sooooooooo good.

Irish Soda Bread

2 cups flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. salt
4 tblsp. sugar
1 1/2 tsp. caraway seeds
3 tblsp. shortening or margarine
1 cup buttermilk or sour milk (add 1 tsp white vinegar to milk for 5 min. to sour milk)
2/3 cup raisins
1 tblsp. melted butter
1 tsp. cinnamon

Preheat oven to 375 degrees. Grease 8 or 9 inch round pan.
Combine flour, baking powder, baking soda, salt and 3 tbsp. sugar. Add shortening and cut into flour mixture until mixture is crumbly. Make a well in center of flour mixture and pour in milk and raisins. Mix well.
Turn onto a flour surface and knead a few times. Shape into a ball and place in the prepared pan. Cut a large x into the top of the ball.
Brush top with melted butter and sprinkle with remaining tblsp. of sugar and cinnamon.
Bake 35 to 45 min. until brown.

Served warm with butter, it is heavenly. Good luck.

Next time I will have more of what we will be doing at the Inn this spring and I will have some great recipes for Easter goodies.

So until then, this is Joe and Bill wishing you a Happy St. Patrick's Day and a very Happy Spring to you all.

"The Amazing Power of Your Mind Workshops"

2011-01-29T09:38:00.000-08:00

Come travel to a magical place and explore "The Amazing Power of Your Mind" in two special weekend workshops.

First Package: The Relaxation Response for Optimal Health, Healing and Human Potential

Learn a variety of relaxation techniques, researched and proven effective at Harvard's Mind/Body Medical Institute, so you can experience inner peace and well being and return to your life feeling relaxed and revitalized with practical tools to use in your busy life.

Workshop leader: Arlene Prince, ACH

Dates: First Workshop: Fri, March 25 and Sat. Mar 26, 2011
Second Workshop: Fri. May 20 and Sat. May 21, 2011

includes a two night accomodation, 2 breakfasts, 1 lunch, total fees and taxes, $550, second person add workshop fee of $170. Based on double room occupancy.

*Dinner is not included in the package

Second Package: The Magic of Hypnosis and Past Life Regression to Trance-Form Your Life

Learn how hypnosis can enhance your everyday living: your health, hapiness, and well being and the acheivement of your goals. In the final session of each workshop, you will journey back through time and experience a happy past life.

Workshop Leader: Arlene Prince, ACH

Dates: First Wokshop: Fri. April 29 and Sat. April 30, 2011
Second Workshop: Fri. June 10 and Sat. June 11, 2011

includes: a two night accomodation, 2 breakfast,1 lunch, total fees and taxes $550, second person add workshop fee of $170. Based on double room occupancy.

*Dinner is not included in the package.

Hours: Fri 8:15pm - 9:15pm and Sat. 10am thru 9pm with breaks for lunch and dinner.
Please bring a pad or foam mat to lie on for relaxation. Wear loose clothing for gentle stretching.

Arlene Prince is a specialist in mind/body therapies. She is trained in Mind/Body Medicine at the Mind/Body Medical Institute of Harvard Medical School and has trained with many pioneers in this field of medicine. She has also studied "Peak Performance Enhancement" through Harvard Medical School. She has an advanced certification in hypnosis and training and certification in "Past Life Regression Therapy" with Dr. Brian Weiss, M.D. She has studied mindfulness and meditation practice for 44 years.
Arlene is a speaker, an educator, seminar leader, and clinician in private practice in Warwick, NY. and has taught workshops nationwide for forty years. She develops and leads programs for hospitals, medical practices, business and organizations in the fields of stress management, peak performance and health and wellness. Arlene's multidisciplinary background offers a unique intergration of mind, body, emotions and spirit.

The Inn at Stony Creek offers 3 "Winter Packages" and 2 Relaxation Workshops

2011-01-28T09:46:00.000-08:00

To all of our valued Guests:

Winter is upon us and Warwick has not been exempt from snow this year! The ground has been snow covered since Dec 26th. We have been enjoying the slower season by creating some new breakfast dishes for our menu and doing some maintenance and small painting projects at the Inn. We are excited about all the changes that will be happening this year at the Inn. Specifically our new check-in office and expanded dining area in our tavern.

Joe and I have come up with 3 new Winter Packages to entice our previous guests and newcomers to get off their couch and come to enjoy what Warwick has to offer in Winter!

Visit the Wineries to warm your spirit, dine at any of our 12 fine restaurants, Ski or tube at 3 ski areas all within 15 minutes of the village, or enjoy music/dancing at 3 of Warwicks restaurants/clubs! You can also just enjoy the peace and serenity of the inn relaxing by the fire with a cup of hot chocolate, or browse our extensive video collection and watch a movie! Whatever your wish for a winter getaway is, we'll make it happen, just ask. The following packages are sure to entice you to make a visit:

WINTER COUPON SPECIAL -

Book any night and use a 10% discount coupon towards your room balance.

A FREE NIGHT SPECIAL -

All guests staying two nights or more can enjoy an additional night for free. Whether you stay 3 nights for the price of 2 or 4 nights for the price of 3, you receive a great deal! Please call for availability and details.

WELCOME BACK SPECIAL - Reserve a room for two nights and enjoy a $50 credit. Apply your $50 towards an Artisian Cheese and Meat board, a box of handmade chocolate covered strawberries, a large seasonal bouquet, or you may apply your $50 towards your room balance.

*Winter Break specials may be applied to any guest stay between February 1st and April 30 and are not available from Feb 12th-14 and Feb 18 - 21st. Offers cannot be combined with any other discounts, packages or gift certificates.

Hope we get to see you this winter to catch up on things,

Happy Winter to you all!

Bill and Joe

Happy New Year 2011

2011-01-10T13:37:00.000-08:00

Happy New Year everyone. I hope your holidays were wonderful and that the new year brings you nothing but health, wealth, and peace.

We are getting ready for a big year here at the Inn. We are working on the addition, to get it finished for the upcoming season. The electric is in and the staircases are done. The next things are the duct work and insulation and then its smooth sailing from then on. The addition will include our living quarters, an office and reception area for the guests and two new guest rooms. More info to come as well as pictures of the progress.

Bill and I are getting ready to put in our order for more chickens this year. We are ordering at least 25 more chickens as well as 10 ducks. Just don't say that the Inn at Stony Creek is for the birds. :) We will be expanding our breakfast menus to include many more egg dishes as well as new muffins and breads to utilize all these fresh eggs.

We have also been mapping out the garden for this year's planting season. We are going to be growing many more vegetables to be used in our breakfasts for the guests. So far we've decided on tomatoes, peppers, zucchini and squash and all sorts of fresh herbs, all organic of course.

Our next big weekend will be Valentine's Day. I am already getting the recipes out and planning to make some heart shaped linzer tarts for the guests. And we will also be serving heart shaped pancakes with fresh strawberries as well as fried eggs that are also heart shaped.

2011 will also bring some new events to the Inn. We are toying with the idea of specials such as drive-in nights, which would include a night's stay, tickets to the drive-in and snacks and drinks to take with you. Another plan is to provide a dinner for guests who have rented the whole inn and choose to have dinner here in lieu of going to an outside restaurant. We of course have other extras such as chocolate covered strawberries, flowers, massages, etc. More information will post here in future blogs.

As far as whats going on in the area; on February 12-14, Greenwood Lake will be host to their Annual Winter Carnival sponsored by the Breezy Point Inn. All kinds of activities and contests and plenty of food and drink. Check online for more information.

On February 13, Pennings will sponsor their Sweetheart Barn Dance from 7-11pm. $10 adults and $5 for children. Come enjoy and old fashioned hoe down. Food and drink will be available to purchase. Call 845 986-1059 for further details.

Also on February 13, Florida, NY will be having their grand opening of an indoor Farmer's Market from 11am to 4pm. Food, live music, chocolates, flowers, and all kinds of Valentine's gifts will be available. Call 845 651-1170 to get more information.

And don't miss the annual Valentine's Day party at the Eclectic Eye on Railroad Ave. George will be on hand as usual as host. Call for details.

Ok folks, time for my monthly recipe. I wondered what to start the year off with, and I decided that a tasty muffin recipe that can be served at any time during the year would fit any season.

The Inn at Stony Creek Sweet Muffins

1/2 cup unsalted butter, softened

1 cup light brown sugar

2 large eggs, beaten

1/2 cup sour cream

2 tsp. vanilla

1 2/3 cups of unbleached flour

2 tsp baking powder

pinch salt

Preheat oven to 375 degrees.

Grease muffin tin or use muffin papers

Beat butter with sugar until light and fluffy. Beat in eggs and sour cream.

In another bowl, stir together flour, baking powder and salt.

Add dry ingredients to wet and stir until just blended.

Fold in your favorite ingredient. ( I do it according to season) berries, bananas, applesauce or nuts or any combination of ingredients, 1 cup of whatever you choose.

Don't overmix or muffins will be tough.

Spoon batter into the prepared pans or cups and fill 2/3 full.

Sprinkle some raw sugar over the muffins and bake for about 20 minutes. Let muffins cool in pan for about 5 min. Turn onto a rack.

Best served warm.

Hope you enjoy the recipe and remember they taste best when served at the Inn at Stony Creek. (smile)

Well folks, Bill and I wish you again a very Happy New Year and we hope that you will come visit us year. God Bless you all.

Merry Christmas Etc.

2010-12-05T12:27:00.000-08:00

Merry Christmas, Happy Hannukah, Happy Kwaanza and a joyous season no matter which holiday you are celebrating. Here at the Inn at Stony Creek, Bill and I are getting the place decorated and ready for the upcoming season. The roses are pruned to the ground, and the mums are long gone. And all the pumpkins have made their last pie. We've given Thanks and survived Black Friday. Now its time to break out the holly and the evergreens and get ready to chop down the tree.

This year Bill and I are as always celebrating with our families. I have already started baking my perennial Christmas cookies and Bill is in charge of the outside lights. I think I got the best of the deal because I am at least keeping warm. Can you believe how cold its gotten and so fast?

Well, a good hot cup of mulled cider and some warm cookies from the oven really helps.

Here in Warwick and the surrounding towns, we are all getting into the holiday spirit. The next two weekends on the 11th and 18th, there is a Christmas Carol sing-a-long at the Bellvale Community Center in Chester. Its a great way to get away from the hustle and bustle of holday shopping. Friends and family are all welcome. Call 845 572-3400 for more info. Light refreshments will be served.

Also in Warwick, there will be horse and buggy rides and Santa on the Railroad Green on the weekends. Call 845 986-2720 to get further information.

On December 19th, there will be a Ski with Santa at Mount Peter Ski and Ride. To get details, call 845 986-4940.

And of course, there are all the Christmas and Christmas Eve services at all the local places of worship. Check your yellow pages for details.

Ok. Enough with the activities. I racked my brains to decide which cookie recipe I was going to post on this blog. I decided it had to be a favorite at the Inn and a favorite of mine and Bill's because you are all favorites of ours. So I have decided to give you my recipe for Chocolate Pixies. Now I should tell you that I usually make two batches of these because they go like crazy. So here goes.

Chocolate Pixies

1/4 cup butter

4-1oz. squares of unsweetened baking chocolate

2 cups all purpose flour

2 cups sugar

4 eggs

2 tsp baking powder

1/2 tsp. salt

1/2 cup finely chopped walnuts

confectioners sugar

In a 1 qt. saucepan, melt butter and chocolate over low heat for about 8-10 min. Cool.

In a large bowl combine cool melted chocolate and 1 cup flour, sugar, eggs, baking powder and salt. Beat at med. speed, scrape bowl often until mixed well about 2-3 min.

Stir in remaining 1 cup of flour and nuts .

Cover and refrigerate three hours to overnight until dough if firm and easy to handle.

Preheat oven to 325 degrees. Shape rounded teaspoons of dough into 1" balls and roll in confectioners sugar. Place about 2" apart on a greased or parchment covered cookies sheet.

Bake 12-15 min. or until firm.

Makes about 4 doz.

Well, my friends, I am sure you want to run right into the kitchen and start baking. Thats what I will be doing tonight and over the next two weeks. I freeze a good part of the cookies that can be frozen and then save the delicate ones for just before Christmas. Then I mad scramble baked 2 days before. Oh well, it only comes once a year.

Bill and I hope you have a wonderful holiday full of happiness and good health and that you get everything your heart desires. So from us at The Inn at Stony Creek...............

Happy Holidays

The Holiday Season Comes to Warwick

2010-11-14T17:12:00.000-08:00

Hello everyone. Joe here with November's news from Warwick and the Inn at Stony Creek. We have been so busy during this Fall foliage season and we've met so many new people and most important, we have made so many new friends.

Harvest time is just about over in the Hudson Valley and the farmer's markets have all closed for the upcoming winter. But there is still lots to do in the area.

On November 20-21 &December 4-5 there is a Wine Trail event. Visit 11 wineries, receive a grapevine wreath and ornament and sample great food and wine. For reservations call 845 988-9292.

On November 21st there are also two other great events happening in the Warwick area. First in Sugar Loaf, NY there will be a Festival of Trees from 10am to 3 pm, where you can see one of a kind decorated trees and perhaps purchase a special gift for a special someone. There will be caroling and activities for the kids and even a visit from Santa. Call 845 469-2287 for more information. Then also on that day in the Village of Warwick we will be celebrating "Home for the Holidays" from noon to 5pm. The Warwick Merchants Guild will be sponsoring an open house. All the stores will have specials. There will be music, refreshments, decorations for season, etc. Then at 2pm the Paramount Players will be performing scenes from Charles Dickens', "A Christmas Carol" on the railroad green.

Maybe the title of this post should be "it's beginning to look a lot like Christmas". :)

Well, even though it is beginning to look a lot like Christmas, we still have Thanksgiving to look forward to and I have found a great recipe to share with you. It is very easy and a great dessert to end your dinner with. Hope you enjoy it.

Pumpkin Dessert Squares

Base
1 1/2 cups Bisquick
1/2 cup softened (not melted)butter
1/2 cup chopped pecans

Filling
1 cup sugar
1 15 oz can of pumpkin (not filling)
1 12 oz can of evaporated milk
3 eggs

Topping
1 cup Bisquick
1/2 cup brown sugar
1/4 cup of softened butter
3/4 cup chopped pecans

Preheat oven to 350 degrees. Grease or spray a 13 x 9 pan.

In med bowl mix 1 1/2 cups of bisquick and 1/2 cup of pecans. Using pastry blender or fork cut in 1/2 cup of butter until crumbly. Using floured fingers, pat into bottom of pan. Bake 10 min.

In a lg. bowl beat filling ingredients with a wire whisk until smooth. Set aside.

In a med bowl mix 1 cup of bisquick and 1/2 brown sugar. Using pastry blender or fork cut in 1/4 cup of butter until crumbly. Mix in pecans.

Pour filling over hot partially baked base. Sprinkle with topping mix over filling.

Bale 50-55 min or until toothpick inserted into center comes out clean. Cool 30 min before cutting into squares.

Serve with whipped cream. Store leftovers (if there are any) in fridge.

Just made this for our open house and not one was left.

Well folks that is all for now. My next post will be my Christmas entry and I will have some big news to tell you about plans at the Inn.

Bill and I want to wish you all a very Happy Thanksgiving and we look forward to hearing from you all this holiday season.

Best wishes to you all.

2010-10-11T07:11:00.000-07:00

Hi everyone. Joe here, on a beautiful fall day in Warwick. It has been a while since I posted on this blog. We have had a very busy season. And I have some sad news to report. Bill's mom passed away last month. Bill spent some time in Florida making arrangements with his sister, Carol and preparing to bring his dad up north. I know you join me in sending your condolences.

Lots went on since last I posted. I performed my first wedding ceremony at the Inn. My friends Joe and MaryEllen had their reception here and asked me to marry them. I became an officiant for the Universal Life Church and can now perform marriages in the state of New York. Very exciting time for me and you can find out more when we update our wedding section on our website.

As you already probably know, Warwick is a whirlwind of activity during the month of October.

Apple Fest was a resounding success as it is every year, drawing upwards of 30,000 visitors to Warwick. Also this past weekend Sugar Loaf had their Fall Festival which is smaller than Apple Fest but just as inviting.

For the rest of the month, there are all sorts of things to do in the area. Apple picking and pumpkin picking are in full swing. Heaven Hill Farm has their haunted hay ride which is very exciting and scary. The farmers market is still on every Sunday in downtown Warwick from 10am to 2 pm. It boasts all kinds of produce and goods from the Hudson Valley. Florida, NY also has a farmer's market every Tuesday from 11:30am to 5:30pm.

Well, since it is apple season in the area, I thought I would ask Bill if I could share his delicious apple crisp recipe with you. It is absolutely delicious and very easy to make.

So here it is.

Ingredients

4 large apples, peeled and sliced

1 cup sugar

nutmeg and cinnamon to taste

4 tablespoons water

1/2 cup butter

1 cup flour

Preheat oven to 350. Sprinkle apples with nutmeg, cinnamon and 1/2 cup sugar; add water.

Place in a 9 inch square baking dish. Cream butter and remaining sugar. Add flour and mix well. Pat this mixture over apples and bake 30-45 minutes. Serves 6.

Delicious served warm with vanilla ice cream.

I guarantee you will enjoy this great dessert.

Sorry I was away from the blog for so long but I won't be again. I will be back before the end of the month and then again in November and December. I have lots of recipes and things to tell you about. Oh and by the way, the addition is progessing nicely and will have lots of pics to show you in the coming months.

Thanks for being such loyal readers and from Bill and Joe at the Inn at Stony Creek, Happy Autumn and a Happy, scary Halloween.

August in Warwick; A great place to visit.

2010-08-03T17:16:00.000-07:00

Is it really August already? Seems like the summer is just flying by. Bill and I are having a busy summer, meeting lots of new guests and making lots of new friends. Our garden is in full bloom and the chickens are providing us with many a great egg dish. The temperature has finally gotten to a comfortable level and our guests are enjoying all that the Warwick outdoors has to offer.

In August, our neighboring town of Florida, will host their 11th annual Family Fun Fest. There is a host of vendors, food, music and amusements for all. Take it from me. It is a great fun day and not to be missed. Call (845) 651-6000 for more information.

Then on August 14th, Greenwood Lake will have their Decorated Boat Parade on the lake. There will be spectacular examples of floating crafts that will be sure to inspire your laughter, amazement and bewilderment. Don't forget your cameras.

Warwick will be presenting their first ever Annual Jazz Festival from August 26-29. Various venues in the village, such as Dautaj Restaurant, The Tuscan Cafe and Conquito are just some of the places you can view jazz musicians at their finest. Call the town for more information and times.

Oh and don't forget the farmer's market every Sunday from 9am to 1pm in town. You can find everything fresh and delicious grown right here in the Hudson Valley.

We will be hosting our 2nd wedding of the season this month. It will be an outdoor affair for friends of ours and I will be the officiant for the ceremony. Our outdoor events are usually limited to 60 guests but always turn out wonderfully for everyone involved.

I have promised a few of our guests that I would repeat a recipe that I had posted some time ago. It is for our Stony Creek Egg Souffle w/cheddar dill sauce. So here goes.

Stony Creek Egg Souffle w/cheddar dill sauce

10 eggs
1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter melted
1 cup cottage cheese
2 cups grated Jack cheese
sauteed vegetables (peppers, zucchini, mushrooms, etc.)

In a small fry pan saute sliced vegetables of your choice in a small amount of butter. Set aside.

Beat the eggs well. Mix the flour, baking powder and salt into the melted butter; add to the eggs. Add the cheeses and mix well. Pour into a greased glass pan. Top gently with the sauteed vegetables. Bake in a 350 degree oven for 45 min to 1 hour or until center is firm. Cut into 8 pieces and served with cheddar dill sauce.

To make cheddar dill sauce:

1/3 cup butter
1/3 cup all purpose flour
2 cups milk
1/2 cup shredded cheddar cheese
1 pinch salt
2 tsp dried dill or fresh if you have it

Melt butter in a saucepan. Blend in the flour until smooth. Add milk gradually. Cook until thick, stirring constantly. Remove from heat, stir in cheddar cheese, salt and dill. Cover until served over the eggs.

Hope you enjoy it as much as we enjoy making it for you.

Just wanted to remind you all that the annual Warwick Apple Fest is quickly approaching on Sunday, October 3rd. So if you are going to be staying over that weekend please make your lodging reservations as soon as possible.

Well I guess thats all for now. Bill and I want to wish you a great rest of the summer. I will have some great information in my September blog. Lots going on in the area this fall. Hope to see you then.

Until next time, this is Joe signing out and wishing you the best that life has to offer.

In the good old summertime

2010-07-07T19:22:00.000-07:00

Well folks, Joe here and the hot, hot weather is upon us. Temps have been in the high 90's for the last few days and even hit 100 yesterday. Lots of our guests and residents of the area have been spending the days at Waywayanda State Park. There is a great lake with a beach where you can cool off and spend a nice relaxing day.

We had a wonderful event happen at the Inn in June. We had our first wedding of the season. There was a wonderful time had by all and the bride and groom looked so beautiful. Our next two weddings will be in August and in September. Its always wonderful when a special occasion like this happens at the Inn. It creates memories for not only the married couple and their families, but also for Bill and me, to think that our Inn was the starting place for a brand new family.

Now I know you must be sick and tired of hearing about the chickens but we got our first batch of eggs this week. They were all brown eggs so we know that they were laid by the Rhode Island Reds.

There are so many things going on in the area this summer. The Warwick Valley Summer Arts Festival will be in full swing beginning July 9th. And the Warwick Valley Winery has periodic entertaintment and wine tastings. And lets not forget their delicious menu for lunch. There is also Sugar Loaf for arts and crafts and all the antique shops and restaurants in the surrounding area. You can check http://www.warwickinfo.com/ for more information and dates and times.

You can also join the Pine Island Chamber of Commerce in a celebration of From Farm to Table on July 27th from 6pm to 9pm. This is a very special event that showcases the collaboration between the farmers, farm workers and chefs giving rise the extraordinary foods that are grown in and around the Black Dirt Region in Pine Island, NY. This 2nd annual Black Dirt Feast will benefit the local community and costs $90 per person. It includes a five course dinner, wines and entertainment. Go to the above website for contact information.

Whew! I'm getting tired just thinking about all there is to do this summer. But don't forget to save some time for relaxation and the Inn at Stony Creek is just the place to do it.

Well, time to go for now. Next post will have a very special recipe I am sure you will like.

So from Bill and Joe, have a wonderful July and come see us soon.

SURPRISE VISITOR AT THE INN!!!

2010-06-01T13:58:00.000-07:00

If planting the garden, tending to the chicks and getting the Inn ready for the summer season weren't enough, we had a baby fawn arrive and she made Joe and I her parents. We ignored her as much as possible in hopes the mother would come and take her away, but she would walk up to the house every morning and cry wanting to be fed. So we fed her goats milk in a bottle to ease her hunger pangs. We realized by the third day that this wasn't good for her or us so we brought her to the Warwick Valley Humane Society and they put her in a Wildlife Release program with other abandoned fawns. It was an interesting and compassionate three days however, and an excellent photo opportunity for us and the guests.

We are expecting eggs from the chickens in July and a harvest from our just planted garden showcasing organic tomatoes, peppers, eggplant, beans and zucchini. We can't wait to fry up some tempura zucchini blossoms for our guests at breakfast! Hope to see you soon!

The Time When a Young Man's Fancy Turns to Love

2010-04-15T19:16:00.000-07:00

Hi everyone,

Happy Spring to you all. Isn't it beautiful to see all the trees and flowers starting to bloom? The Inn is showing signs of rebirth with everything in bloom and turning green. And the chicks are getting so big. They don't look like chicks anymore. They look like real chickens. Can't wait to taste those fresh eggs.

Warwick and the surrounding towns are also getting ready with all sorts of events and happenings to celebrate the season. On May 1st, Warwick is hosting it's first ever Bridal Trail. Vendors from all over the area will line the village streets to welcome brides-to-be and offer all kinds of products and services to make their special day even more special.

On April 25th, visit Vernon Earth Fest 2010 in Vernon, New Jersey at Mountain Creek South. The Earthfest committee has been working hard to make this years celebration the best ever and the most meaningful to our environment

In May, come participate in the Warwick Annual Duck Derby. Thousands of plastic yellow ducks are released into the Waywayanda Creek in Warwick. Each duck is numbered with a corresponding ticket sold to the public. The winner gets $1000 and the proceeds go to the Winslow Therapeutic Center. The center provides a full range of medically and educationallly approved riding therapies for riders with disabilities.

For more information on whats going on in the area visit http://www.warwickinfo.net/.

Now I would like to share with you a great recipe that Bill and I stumbled upon. Great to serve with a nice cup of tea to our guests and your kids will love them. And boy are they easy to make.

Coconut Macaroons

10 egg whites

2 1/2 cups of sugar

4 lbs. of sweetened coconut

1 tblsp. vanilla extract

pinch of salt.

Preheat oven to 350 degrees. Line baking sheet with parchment.

Place egg whites, salt, sugar, and vanilla in the bowl of your elec. mixer.

Mix well for 1 minute. Add coconut and mix until well blended.

Keeping your hands wet, form into golf sized mounds and pinch slightly so the macaroon holds.

Bake at 350 degrees until outside of macaroon in golden brown.

When totally cooled, peel from parchment and dip bottoms of macaroon in melted chocolate and place back on parchment or waxed paper to harden.

We hope you are all enjoying the beautiful weather and we'd love it if you came up to see us sometime. Lots to see and do in the area so hope to see you soon. Remember, Warwick is just a tank of gas away and with everyone watching their budgets, The Inn at Stony Creek is the perfect affordable getaway.

Joe and Bill

Top O' the Day to You

2010-03-04T20:50:00.000-08:00

March came in like a lamb this year with balmy 40 degree days and mostly sunny skies. After the last week of horrendous snowstorms of upwards of 30 inches, these days are a welcome respite from the gray wintry weather. The Inn was buried under those 30 inches of snow but that didn't stop our guests from braving the icy roads and the huge snow drifts to get to us to spend a cozy night at theirfavorite B and B.

As I mentioned in previous posts, March is going to be an exciting time for Bill and I at the Inn. Our chickens are going to be delivered on March 8th and our friend Mark is going to begin work on the hen house. We are hoping by late summer to start serving fresh eggs at breakfast. We are going to begin by acclimating the chicks to human touch by handling them everyday and getting them used to us. This way they won't give us a hard time when we go down to collect the eggs.

March is also a month of wonderful holidays. On March 17th of course we have St. Patricks Day and I am going to share a great recipe for Irish Soda Bread with you later on in this post. On March 19th, we Italians celebrate St. Josephs Day which celebrates the saint's name day. All us Joes get delicious pastries called Sfingi and Zeppole. '(I guess I will have to share some with Bill). Very delicous and very fattening. And then of course on March 20th we have the first day of Spring. Ahhhhh. Can't wait. On the 28th is Palm Sunday which is the beginning of our Holy Week and the countdown to Easter. But the two days this month I am looking forward to are March 7th when we baptize my new little grandson, Joseph and March 14th when we move the clocks ahead.

Then it won't be long before we can start working on the gardens (both rose and veggie) and start getting the Inn ready for the warm weather. We have lots of plans for our guests and I will tell you about them in upcoming posts.

Now for that recipe. This is a great recipe that I got from a good friend of mine. Cindy, who is a wonderful baker and an even better cook shared this with me and I will tell you, it is the best Irish Soda Bread you have ever had. Just follow the directions carefully and if at first you don't succeed, try..........well you know the rest.

Irish Soda Bread

2 cups flour

3 tblsp shortening or margarine

1 1/2 tsp baking powder

1 cup buttermilk (or sour milk..add 1 tblsp vinegar to 1 cup milk)

3/4 tsp baking soda

2/3 cup raisins (reg or golden)

1 tsp salt

1 tblsp melted butter

4 tblsp sugar

1/4 tsp cinnamon

1 1/2 tsp caraway seeds

Preheat oven to 375 degrees. Grease 8 or 9 inch round pan.

Combine flour, baking powder, salt and 3 tblsp of the sugar.

Add shortening and cut into flour until mixture is in fine pieces.

Make a well in center of flour mixture. Pour in milk and raisins.

Mix until combined.

Turn onto a floured board and knead 3 to 4 times.

Shape into a ball and place into the greased pan.

Cut a slit in the top of the dough crosswise.

Brush the top with melted butter and sprinkle with remaining sugar and cinnamon.

Bake 35 to 45 min. until golden brown.

Delicious warm.

Well folks I guess thats it for now. Look for the next posts when I will tell you whats coming up at the Inn and how well we fare with our new feathered friends.

Hope to see you soon from Joe and Bill at the Inn at Stony Creek.

Happy Valentine's Day

2010-02-12T21:32:00.000-08:00

Hi everyone. Things are getting back to normal around here. Bill is back from Florida and I am recovering from my surgery. And we are getting ready for a whole new season here at the Inn.

As Bill mentioned in his last post, we had a little down time in January and part of February but the coming spring is shaping up to be a very successful season for us. And do we have lots planned for our guests in the upcoming year.

We are getting very excited that our baby chicks will be delivered on March 7th. Bill and I are going to be new dads. And as with human children, raising chickens is a lot of work. But all the hard work will certainly pay off. Our guests will have fresh eggs in the morning and we may even ask them if they would like to pick their own. We will have 3 different kinds of eggs. Even though the tastes are not different, their appearance sure is. There will be white eggs, brown eggs and even blue eggs. And there is nothing like fresh eggs in the morning.

Bill and I also learned a lot from having our first ever veggie garden last year. The biggest lesson we learned is NOT to plant so much zucchini. OMG. We had zucchini coming out of our ears last year. I don't think one of our neighbors didn't get a zucchini bread or two from us. And they still kept coming. I think we are going to concentrate on peppers, tomatoes, lettuce, and beans this year. Oh and maybe a FEW zucchini.

We also talked about different events we would like to have at the Inn this year. We are planning a tea or two and possibly offering some of our homemade baked goods for sale as well as dozens of fresh eggs. Another possibility is offering painter's weekends, where we will supply the guests with paint supplies and have an artist from the hudson valley come and give a lesson.

We will also offer up packed picnic lunches for guests going out on biking or hiking excursions for the day. But these are just a few of the ideas we have for the upcoming season.

Well, its nice to be back and we hope that you continue to read our blog and find out whats going on at the Inn.

Have a wonderful, romantic, Valentine's Day and Bill and I hope all your lovely wishes come true.

See you soon.

January "The Quiet Time"

2010-01-28T14:54:00.001-08:00

Hi to all of our valued guests and friends! In January a quiet calm comes over the Inn at Stony Creek as people recoup from the Holidays and lay low because of the cold weather and over-partying during the Holidays. It is our time to rest alittle too, visit family and start indoor maintenance projects that we are too busy to do in-season. However, we have our few guests that come and go and tell us they enjoy the quiet season and having the Inn to themselves!
These two weeks I am in Florida visiting my folks and soaking up the sun, while Joe, unfortuneatly is recovering from a needed rotatorcuff surgery. Don't worry, he's in good hands at home with his kids taking care of him. He will be all ready and raring to go for our coming Spring season. Some of our rooms will be freshly painted, and some updated keeping the period look that you tell us you love! In April we will be planting shrubery around our new Pergola and Patio with comfy furniture for guests to put their feet up and relax in around the new firepit and watch the sunset. We will be completing stone work to make the Inn even more charming. Our baby chicks are due to arrive March 7th and we hope to be gathering fresh eggs by August! Our new check-in office should be ready, complete with a guest computer area for those needing access or to print off boarding passes. Remember to bring your bikes and we will give you several route maps to choose from.

Joe and I are already planning some new breakfast specials to compliment our existing menu which include Eggs Benedict, Irish Benedict, Tempura Zuchinni Blossoms w/ maple syrup and a variety of breakfast Crepes and homemade scones.

We want to take this opportunity to thank you for your patronage and referrals and hope to see you all in the near future!

All the best,
Bill and Joe

Deck the Halls With Boughs of Holly Falalalalalalala

2009-12-13T14:00:00.000-08:00

Seasons Greetings everyone. Hope your shopping and baking and decorating are in full swing. Bill and I have decorated the Inn and are planning our holiday party. We have been baking goodies for almost a week now and hope to surprise our friends and family with delicious desserts this Christmas season.

We have just gotten back from visiting my daughter and son-in-law, Rachel and Mario and my beautiful new grandson Joseph Michael. Christmas sure does take on a whole new meaning when there are young children in the family. One sees the holiday in a whole fresh new light when seen through the eyes of a child. And it makes the season all the more magical.

We have been busy at the Inn making our guests feel at home and full of the holiday spirit. Its nice to see guests sitting around the fireplace and having a glass of wine or a hot cup of cider and admiring the tree. Many of our guests are here to shop at the Woodbury Commons so they are eager to talk about the great deals they made and who they are shopping for. All in all it makes for great fireside chat and friendly banter. These are the little things that make being an innkeeper such a rewarding experience.

I had promised in a previous post to give you some of my cookie recipes. Well today I would like to give you my most popular cookie, the Snickerdoodle. Very easy to make and very quick to be eaten. This is a very popular cookie at the Inn and especially a favorite of Innkeeper Bill.

Snickerdoodles

1 1/2 cups sugar
1 cup of shortening (crisco)
2 eggs
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
2 tblsp. sugar
2 tsp. cinnamon

Start by creaming the 1 1/2 cups of sugar and shortening with electric beater.

Next add eggs to the shortening and sugar mix. Beat until well incorporated.

In a separate bowl combine the flour, cream of tartar, baking soda and salt.

Add the dry ingredients to the egg, shortening and sugar mixture. Mix all
ingredients thoroughly.

In a shallow dish mix 2 tbls. sugar and 2 tsp. cinnamon.

Form dough into small 1 inch balls. Roll the balls in the sugar/cinnamon mix
and place on on ungreased cookie sheet. For better results, use parchment paper lined cookie sheets.

Bake cookies in a pre-heated 400 degree oven for 8 to 10 minutes. Do not overbake.

Makes about 2 to 3 doz. cookies.

I like to call these my magic cookies because before you know it, they
disappear before your eyes. (smile)

Well folks, must get back to baking. I am making 17 different kinds of cookies this year and I am only up to #8. But I will be back next week with another great cookie recipe and news of whats going on at the Inn at Stony Creek. Have a wonderful week and hope to see you soon.

Time to give thanks........

2009-11-23T20:50:00.000-08:00

Hi everyone. This Thursday, all across the U.S. we will be celebrating Thanksgiving. It is a day to give thanks for all the bounty and blessings that God has given us and to share our table with those we love the most.

Here at the Inn at Stony Creek we have much to be grateful for. We have been blessed with loving families and good health and we are forever grateful for the wonderful guests that come through our door each and every week of the year. This year has especially been a banner year for us at the Inn. The addition is up, we created our first ever vegetable garden and our beautiful rose serenity garden. We have made plans to complete the new guest rooms in the addition in the near future. Bill and I have talked about new "events" that we want to initiate in the next year. (More information will follow on these at the beginning of 2010.) So, we have had a lot going on this past year and next year will be even busier.

If you are still planning your Thanksgiving feast, I would like to share with you my recipe for coconut custard pie. It is a favorite in our house and I hope it will be in yours. It is wonderful with a dollop of whipped cream and a great addition to that pumpkin pie.

Coconut Custard Pie

4 slightly beaten eggs
1/2 cup sugar
1/4 tsp salt
1/2 tsp vanilla
2 1/2 cups milk, scalded
1/2 cup flaked coconut (you can use 1/4 cup more, if you like coconut)
1 9-inch unbaked pastry shell

Blend eggs, sugar, salt, and vanilla. Gradually stir in scaled milk.
Pour into pastry shell. Sprinkle with coconut.
Bake at 350 degrees for 35 to 40 minutes (until knife inserted halfway between center and edge comes out clean. Cool on rack and then chill.

Well folks,I guess thats all for now. I will be posting some great cookie recipes for the Christmas holidays in the next few blogs and hope you will share some with us. We will also be telling you about some of our plans for 2010 and hopefully getting some feedback from you.

Bill and I want to wish you all a very Happy, Healthy Thanksgiving and we hope you will come visit us soon at the Inn at Stony Creek.

A Haunting We Will Go

2009-10-24T18:27:00.000-07:00

Hi Everyone,
Well, its that time again when we wait in excited anticipation for scary ghosts and goblins to start roaming the chilled, October night skies. The darkness comes earlier and earlier each day. And before you know it, its the witching hour, Halloween.

Bill and I love Halloween. The pumpkins get carved into smiling (or scary) jack-o-lanterns. The bowls get filled with treats for the kiddies and we hope we won't be tricked. Our neighbor down the street decorates his house with dozens of witches and pumpkins and all sorts of lights to celebrate this spooky season. Its just an exciting and fun filled time of year.

And of course, it wouldn't be Halloween without the traditional ghost story. Now in my last blog I said I would have a scary story to tell you. I searched and searched the web for great Hudson Valley stories to tell you and then said to myself, "Hey Joe. How about the true story that you and Bill experienced 6 Halloween's ago"?
So I have decided to tell you about this memorable night.

On the night before Halloween, Bill and I had decided to take my sons Zack and Ben out to dinner and to the haunted hayride at Pennings farm. The boys were so excited to be spending the night at the Inn. We finished our dinner and then went on the hayride. It was very scary and well worth the wait to get in. Afterwards, we returned to the Inn for some snacks and cider. Two of our favorite guests were staying with us. Rick and Carol just happened to be civil war reenactors and were regaling us with scary stories. Then Bill started telling us all the history of the house which is now the Inn at Stony Creek. It was built in 1840 and then added onto in 1860 by the two Sams, Gardiner and Houston. We were certain that one of these two men was still occupying the house.....in spirit that is. But we were never quite sure which one. And then the lights went out. We had a power failure.

We quickly lit some candles and made sure everyone was alright. Well, this certainly added to the suspense of our stories. Bill continued with his tale. He told us that there was a small family cemetery about a quarter mile from the Inn that he had always wanted to visit but just either never got the chance or could never get anyone to go with him. We all jumped at the chance, well almost all of us. Our guest Carol was the one who convinced us that this would be a great time to go. It was pitch black and chilly, but we got in Bill's car and off we went. We got there in about 10 minutes. The cemetery was off the road about 50 feet in a small patch of woods. It was so dark but we had brought flashlights with us. We went in to the first row of headstones and saw dates from back in the 18th and 19th centuries. Very old stuff. Well, we had seen enough. We were ready to go back to the car. But all of a sudden, Bill started walking to the back of the cemetery. We called for him to stop but he kept on walking shining his flashlight straight ahead. Suddenly, he stopped and called us to come to him. He said "look" and the beam of light was shining on a tombstone. The name on the tombstone was Sam Gardner. We turned around and ran out of the graveyard. We were convinced that Sam Gardiner had caused the power failure at the Inn and guided us to his grave site. When we got back to the Inn, Bill said he had felt compelled to walk to the headstone, almost being drawn to it. Needless to say, none of us slept very well that night. But at least we know which Sam decided to stay at the Inn. Oh, don't get me wrong. He doesn't hurt or scare anyone. He just wants to make sure his house is in good hands.

Well, I hope that I haven't spooked you too much. After all its just a story....or is it? So, get ready to carve your pumpkins and set out the treats for all the little kiddies who come knocking at your door. Just be sure that it IS a little kiddie under that mask........BOO.

Happy Halloween everyone.

Destination: Sugar Loaf

2009-10-12T15:56:00.000-07:00

With Autumn in full swing, Orange County is abound with festivals and fairs. Last week I told you about Warwick's Apple Fest. Well, this week Bill and I went over to Sugar Loaf and visited the Sugar Loaf Craft Fair. Although not quite as large as the festival in Warwick, it boasted rows and rows of food and wonderful handmade crafts. We went into one display of mums and pumpkins and saw the most unusual pumpkins and gourds. And of course we had to buy some for the inn. Check out the picture of us surrounded by the fall colors.

Now Sugar Loaf is known as an arts and crafts village. Anything you could imagine is sold in the quaint little shops that line its Main Street. You can also get great food there. My favorite restaurant is the Barnsider. Great American menu at reasonable prices. Definitely a great place to spend a weekend afternoon browsing and dining.

Speaking of dining, I told you in my last blog that I would share some great fall recipes with you. Well here is one of my favorites. Its a pork tenderloin with a maple-dijon glaze. You can serve it with roasted sweet and white potato wedges and steamed broccoli with lemon.

Pork Tenderloin w/Maple-Dijon Glaze

2 12-14 oz. pork tenderloins
2 tsps. crumbled dried sage leaves
1 tbls. butter

6 tbls. pure maple syrup (please, no Mrs. Butterworth)
6 tbls. apple cider vinegar
2 tsps. Dijon mustard

Rub tenderloins all over w/sage, sprinkle with salt and pepper.
Melt butter in large non-stick skillet over med-high heat until hot and bubbly.
Add tenderloins and cook until brown on all sides, turning occasionally for 6 min.
Reduce heat to med-low and cook until meat thermometer reads 150 degrees, turning occasionally, about 10 min longer. Transfer to platter and cover with foil to keep warm.

Whisk 5 tbls. of syrup, 4 tbls. vinegar and all the dijon mustard in a bowl to blend and set aside.
Add the remaining vinegar to skillet and bring to a boil, scraping up any browned bits.
Reduce heat to med-low and return pork and any accumulated juices to skillet.
Add the maple syrup mixture and turn the pork until totally coated, about 2 min.
Remove from heat.
Transfer pork to cutting board and slice into 1/2 in. slices.
Stir in remaining syrup into the glaze and season with salt and pepper.

Arrange pork slices on plates. Spoon glaze over pork and serve.

Serves between 3-4 people. Can be altered to accomodate more people.

To make the potatoes:

Peel and slice however many potatoes you need. (both sweet and white)
Place in a baking dish and season with salt, pepper, garlic powder, oregano and rosemary.
Toss all the seasoned potatoes in olive oil until fully coated.
Bake until tender in a 350 degree oven for about 45 min to an hour.

Now that we have food out of the way. Just wanted you to see our beautiful landscaping at the Inn. The Montauk daisies you see in the foreground of the picture just happen to be our second pride and joy of this year. Of course our first pride were our roses. But you will just have to come and see and decide for yourself.

Well, enough for now folks. Bill and I send our best regards to you all and look forward to seeing sometime soon. Til next time.

2009-10-09T07:09:00.000-07:00

Hi everyone. Last weekend Bill and I and some family and friends went to Apple Fest here in Warwick. What a day. The weather could not have been more beautiful and the food couldn't have been better.

After serving our guests a breakfast of homemade cranberry scones, apple walnut cinnamon muffins and of course our now famous zucchini bread, we headed out to Apple Fest about 9am. When we got there, we were surprised at how not crowded it was. Well, that was short lived. As you can tell by the picture, by 11am it was wall to wall people. It seems to get bigger and better every year.

There were all kinds of foods and crafts and music. We walked around the whole festival and ogled at all the wares. Bill bought a birdhouse to add to the vast collection of birdhouses we already have. Now this is not any birdhouse. It is made from an antique tool with a claw and barbed wire. Go figure. But it makes him happy and that is all that counts.

My favorite part was the food. I was very good though, and didn't get too crazy sampling everything. But I did get some apple fritters. And they were delicious. We all went for lunch at Le Petite Cuisine. They always have great food and great sides. There were nine of us for lunch, but they managed to accomodate us and we sat down to a great meal. I had the Apple Fest pannini. It was an open faced sandwich on a toasted piece of french bread with turkey applewood sausage, apples and gruyere cheese melted all over it. Yummmmmmm. And on the side, a great chick pea salad.
Very satisfying and very Apple Festive.

All in all it was a very good day. You all must come next year if you missed it this time. In the next few blogs I will tell you whats going on for Halloween and I'll have some spooky recipes and some great history about the Inn.

Happy October everyone from Bill and I and check back soon.

Apple Fest is Coming!

2009-10-01T20:35:00.000-07:00

October 1st, can you believe it? We have been so busy at the Inn that we have had hardly any time for anything else. Guests have been coming in and out the whole of September and October is set to be one of our busiest months ever. I hope that means we are doing something right. (smile)

This coming Sunday, October 4th, is Apple Fest in Warwick. It is the single biggest event of the year. I have talked about it before in my previous blogs, but it is definitely worth reminding everyone of this great celebration. The streets of the town are lined with vendors, selling just about anything you could be looking for. From food to crafts to clothes or anything else you could imagine, you will find it here. But come early because it gets crowded by mid-day. The town is expecting upwards of 30,000 visitors. Hope to see you there.

Like I said before, October is a very busy month for Bill and I at the Inn. Guests come from all over to see the beautiful, breath-taking foliage that the Warwick and Hudson Valley areas have to offer. We are anticipating that the foliage will peak around October 15th. So take a ride and enjoy the spectacular colors.

In my last blog I promised that I would share some great fall recipes with you and I happened to mention my zucchini bread. I thought that this would be a great recipe to share with you to serve on these rapidly cooling mornings. I hope you enjoy it.

Zucchini Bread

3/4 cup vegetable oil
1 1/4 cup sugar
3 eggs beaten
1 3/4 cups shredded, unpeeled zucchini (don't drain)
2 cups all purpose flour
11 11/4 tsps baking soda
2 1/2 tsps baking powder
1 tsp salt
1 tsp cinnamon
chopped walnuts and golden raisins (optional but recommended))

Preheat oven to 325 degrees. Spray 2 9x5 inch loaf pans with
cooking spray and dust with flour.

Combine oil, sugar, eggs and zucchini in a large bowl. Combine remaining dry
ingredients in a separate bowl. Add dry ingredients gradually to the zucchini
mixture. Beat 3 minutes with mixer on medium speed. Add walnuts and raisins.

Scrape batter into pans evenly. Bake 50 min. to 1 hour or until inserted knife
comes out clean.

Serve with cream cheese spread.

As the holidays approach, I will share with you some great cookie recipes as well as some quick breakfast recipes that are easy and festive.

Next week I will tell you how Apple Fest was and what to expect next in our area.

Bill and I wish you a great, colorful, happy, Autumn and will keep you in our thoughts and prayers. Bye for now.

September to Remember

2009-09-21T05:53:00.001-07:00

Hi everyone,
Well, Fall is officially here. Time to get ready to put out the mums and the pumpkins and watch all the fall foliage burst onto the Warwick scene. Bill and I are busy getting the Inn ready for this all important season for us. And in 2 weeks, on October 4th, we are celebrating Apple Fest, one of the biggest events in Warwick. Every year, upwards of 30,000 people converge on Warwick to sample and enjoy all that the Hudson Valley has to offer. More, later on in the blog.

September really was a month to remember. We completed the stone patio and had a beautiful pergola put in over it. We also added a fire pit, which is a great hit with the guests. On Labor Day Sunday, we christened the new patio by having our 2nd annual family reunion. Bill and I cooked and barbequed and had a great old time with our family and friends.

We harvested the last of our garden vegetables. I don't think that I have ever seen so much zucchini in all my life. I have a great recipe for zucchini bread which is out of this world. Every neighbor and family member got a nice warm bread this past month. If you would like the recipe, contact me at the Inn.

Our Irish friends visited us this past week. Linda and Cathrine were a breath of Irish spring for us. They toured and shopped and toured and shopped some more. Linda's sister Alison and her husband have been frequent guests of ours for some time now and we always look forward to their stay. So if they are reading this, a big hug and howdy do to you all. Oh and a big thanks for the great cookbooks. Can't wait to try some of those great recipes.

Ireland wasn't the only country to be represented. We had visitors from Canada, Poland, Sweden and Germany. We are quite the international meeting place. The stories they had to tell were both informative and enlightening. And we always get great ideas for the Inn.

Just want to tell you a little bit more about Apple Fest. There are rows and rows of crafts and food and entertainment and all sorts of fun for kids from 1-99 and beyond. There are bands or groups of musicians on almost every corner. There are rides for the kids too. Everything comes from Warwick or the Hudson Valley. Come early because it gets crowded. Remember, October 4th, Sunday, from 9am until dusk. See you there.

Next month I will have some great fall recipes for you and maybe a scary story you can use for Halloween. Yup, its that time again. Have a wonderful month and come see us at the Inn.
Joe

OMG is that Autumn that I see?????

2009-08-24T08:02:00.000-07:00

Hi all. Joe here with the latest at the Inn at Stony Creek. Bill has just returned from a trip to see his parents in Florida. It was great to have him back. Running an Inn is hard work and each of us can do it on our own. But when we do it together, magic seems to happen. Work has continued on the addition. We just had a beautiful patio and pergola added. Can't wait to start the landscaping around it.

Can you believe that it's August 24th already? The summer, albeit not a great summer, seems to have flown by in a flash. Autumn is right around the corner and the bounty of Warwick and Orange County will be in full display at the Farmer's Market every Sunday in the village. Our bounty was pretty plentiful this year also. Our garden at the Inn yielded a great harvest. We had zucchini, yellow squash, italian flat beans, tomatoes, peppers and herbs. Needless to say we have been having great meals with these fresh veggies.

With the onset of Fall, the local farms will be hosting apple picking. You can go online and google "apple picking in Warwick NY" and it will bring up all the places to go to and any info you would need. And don't forget the wineries. Warwick Valley Winery will not only provide you with apple and pear picking, you can also enjoy a delicious lunch as well as a wine tasting if you like.

You remember that in previous posts I told you that Bill and I liked to experiment with new recipes for breakfast at the Inn. Well, I would like to share this one with you. It is Stuffed French Toast with blueberry compote. Hope you like it.

Stuffed French Toast w/ blueberry compote

Prepare a 9 x 13 glass or aluminum pan with cooking spray

Dice up 1 loaf of country white bread
Place a layer of bread loosely in the pan
Dice up 1/2 of an 8 oz. brick of cream cheese
Place it on the bread layer.
Add balance of bread over this and then add balance of cream cheese.
Sprinkle with cinnamon.

In a bowl, scramble 12 eggs.
Add 1 1/2 cups of milk and 1/4 cup of 1/2 and 1/2.
Add just over a 1/3 cup of real maple syrup.
Mix well and spread over the bread.
Cover with plastic wrap and refrigerate overnight.

Next morning, preheat oven to 350 degrees.
Bake for about 50 min. or until french toast puffs up and is slightly crisp.

While the french toast is baking, put a pint or more of fresh or frozen blueberries in a small saucepan. Add 1 tsp. water and 4 tsp of sugar. Cook over a low heat until boiling, stirring occasionally. If you have them, add 2 tbls of blueberry preserves. Serve warm over the french toast.

Makes 8-10 servings, depending how hungry you are. :)

Well, I hope you enjoyed the post. I will have lots to tell you the upcoming blogs. Fall is our busiest time of year and I will keep you posted on all that is going on around the area.

Hey, don't forget Apple Fest, Sunday, October 4th. More info to follow.

See you soon.

Arts and Crafts Come to Orange County

2009-07-31T09:46:00.000-07:00

Summertime brings out the creativity in all of us. We plant and design gardens. We do home improvements to make our houses more appealing. And some of us become the artist that dwells deep in our very being.

Every summer, local artists display their talents and sometimes even share their skills during the Warwick Studio Tour. Artist’s studios are open around the Warwick and Florida areas and can accommodate visitors during regularly scheduled days.

For instance, Amity Arts Pottery in Florida, NY is a great mix of pottery and people.
It's run by Judy Duboff who teaches pottery for people of all ages. There is also a retail store for those who would rather just admire her wares.

In Warwick, there is a plethera of galleries and classes. Daniel Mack Rustic Furnishings Studio is in a 1906 carriage house filled with beautiful and exotic natural materials that Dan uses to make furniture, architectural elements, and sculptural objects.

Warwick Pottery Studio, run by Marilyn Dale displays creative and expertly made clay art for your home. There are beautiful pottery, dishes, mugs and bowls that will compliment your dining experience, as well as tiles, vases, sinks, and backsplashes.
Marilyn conducts classes mid week second Sunday studio tour most months.

Now schedules can change and it’s best to call before you go to confirm that a studio is open. You can get more info on the website, www.warwickstudiostour.info.

Bill and I have been busy being creative ourselves with the addition and the landscaping around the Inn. Sort of doing our creative part in beautifying Warwick. So don't forget to stop and see us when you are visiting the area.

See you all soon and keep cool this August.

Blossoms on the Menu?

2009-07-06T20:42:00.000-07:00

Happy belated Independence Day to you all. Hope your weekend was wonderful. Bill and I had a great weekend. My son, Zack graduated last weekend and we had a small family party to celebrate. And we are also celebrating a visit from my mom from Florida who hasn't been up to New York in 7 years.

In the past few posts I have been bragging about our vegetable garden as well as our new Serenity Rose garden. Well, I am happy to report that the rose garden has a multitude of buds and we are expecting a floral explosion within the next week.
The veggie garden has been showing signs of all kinds of produce. Our tomato plants are bursting with fruit and our peppers are getting huge. What a great omelet that is going to make. Our lettuce is sweet and tender. But our pride and joy are our zucchini and squash plants. The plants produce two kinds of blossoms before they bear fruit. The female blossom produces the squash and zucchini and those should not be disturbed. But the male blossoms produce a large orange/yellow blossom that is most definitely edible and very delicious. Bill takes the blossoms and after cleaning them thoroughly, he dips them in a tempura batter and fries them. We serve them at breakfast with maple syrup and the guests love them. They can also be served as an appetizer with a honey mustard or mango sauce. Yummmmmmmmy.

The garden, however, does come with its share of headaches. We thought at first that we would just be battling weeds. We didn't realize how hard it would be to keep the critters like rabbits and groundhogs away from our labors. We have tried everything. We have a 6 ft. fence around the whole perimeter with chicken wire at the base. But we have a ground hog that is intent on digging his way in from under the adjoining shed. If you have any ideas, please share them with us.

Well, summer is in full swing and vacation time is here. Warwick and the surrounding Orange County have lots to offer in the way of sightseeing, wine tasting, great restaurants and history, history and more history. So if you have a mind to be up in this area, come see us at the Inn at Stony Creek. We would love to see you.

Bye until next time

Scones Anyone?

2009-06-23T20:30:00.000-07:00

Hi everyone. Can you believe it? June is almost over and what seems like the mid-point of the summer, the 4th of July, is right around the corner. We had a busy June here at the Inn. The rose garden is coming along beautifully and the veggie garden is bursting with greenery. We hosted two wedding parties this month and it was so exciting to see the preparations and the last minute nerves and of course the beautiful brides.

For their wedding breakfast we served them our famous Egg Souffle' with a cheddar dill sauce, grilled potatoes, bacon, a fruit floret and my now very popular "Inn at Stony Creek Scones". I thought that I would like to share my recipe with you and hope you enjoy it.

The Inn at Stony Creek Scones

Preheat oven to 400 degrees

Measure and mix
2 cups unbleached flour
2 1/2 tsp. baking powder
1/2 tsp salt
1/4 cup sugar
currants or blueberries or chopped strawberries or even chocolate chips
(If you prefer no fruit, leave it out, but at the last step, sprinkle with a mix
of cinnamon and sugar).

Stir in
1 1/3 cup of heavy cream

Mix until all ingredients come together.
Turn onto a floured surface.
Knead quickly 2 or 3 times.
Pat into an 8" to 10" circle.
Cut into 6-8 wedges amd place on a parchment lined cookie sheet.
Brush each wedge with melted butter and sprinkle with granulated sugar (or sugar and cinnamon if not using fruit).
Bake 17 to 18 minutes.......NO LONGER.

Now an added recipe to serve with the scones!

Devonshire Cream

1/2 cup of heavy cream
2 tblsp confectionary sugar
1/2 cup sour cream

In chilled bowl, whip cream and sugar until peaked. Fold in the sour cream.
Serve with the scone recipe.

Absolutely delicious!

If you would like to share some of your breakfast recipes with us, we would love to hear from you. Meanwhile, enjoy the scones and hope to see you at the Inn sometime soon. Happy Summer everyone!

A Rose by any other Name

2009-06-03T22:05:00.000-07:00

Hi folks. Joe here. Well, Bill and I finally finished establishing our gardens for the 2009 season. Our vegetable garden is abound with all kinds of plants. Tomatoes, zucchini, peppers, lettuce, cucumbers, beans and all kinds of herbs are just some of the things that we have incorporated in the garden. Our guests are in for quite a treat during harvest season when we will be including these veggies in our morning meals. Whether it be a strata or a frittata or just a vegetable omelette, our guests will be sure to enjoy our bounty. One of our specialties will be zucchini blossoms in a tempura batter with maple syrup. Yum, makes me hungry just thinking about it.

But, vegetables and herbs aren't the only thing we planted this year. We have established our new Serenity Garden complete with a natural stone bench and an umbrella covered table for those quiet mornings where a guest or two might want to be served breakfast amidst our beautiful array of roses. Of course the roses aren't in bloom yet, but they soon will be and what a variety we planted. We have the lovely Elegant Lady rose. This is a orange tinged pink rose that is aromatic as well as beautiful to look at. We also planted the Memorial Day Rose which honors the men and women who served to protect our great nation. A special specimen, the Pope John Paul II Rose is a pure white rose that definitely lives up to its namesake's purity. There are a variety of others that just have to be seen to be appreciated.

You can see that Bill and I have been quite busy this season and we hope you will come see us soon. Have a wonderful late spring season and don't forget to visit the farmer's market in Warwick to sample some of the Hudson Valley's wonderful produce.

Fine Dining in Warwick

2009-05-13T21:32:00.000-07:00

Here at the Inn at Stony Creek we are always trying new recipes for breakfast. Put Bill or I in the kitchen and we are in our glory. We are like scientists experimenting with new culinary delights to please and titillate our guests during our morning meals. And like any good cooks we also enjoy eating and are forever trying out new restaurants to satisfy our demanding palates. We literally prowl the areas around the Inn trying to find new and interesting places to eat so we can also recommend them to our guests.

Well, eureka. We have found two very exceptional places to eat which we now offer as recommendations to the folks that stay at our Inn.

The first one we tried was Conquito. This was originally The Backyard Grill. It was sold a couple of years back and then bought back by the original owner, but this time with a new name and a decidedly authentic Latin flair. Bill had a pork dish and I had the Pollo con arroz. Both were terrific and well portioned. But the things that really turned me into a fan were the "empanadas" for the appetizer and the salad. The dressing was absolutely incredible. Great place to visit for both lunch and dinner. And Saturday evenings at 9pm, there is a Salsa band with dancing.

The second place we tried was Grappa's. Italian, but real Italian. The appetizers included Tuna Tartare with avocado and caviar, baked oysters and portobello mushrooms with a balsamic vinagrette glaze and walnuts. I had as my main course the ravioli duet. A plate full of porcini mushroom raviolis and lobster raviolis with a shrimp sauce. Wow, is all I can say. And the desserts.....well let me say that they are definitely worth going off your diet for.

Now I am getting hungry all over again, so I will sign off until next time. Come up to Warwick and see us at the Inn and then visit one of these two restaurants. You won't be sorry.

Spring Fest comes to Warwick

2009-04-20T18:36:00.000-07:00

As innkeepers, we are always concerned with the comfort and well being of our guests. Well, this past weekend the innkeepers became the guests of the guests.

On Saturday evening, Bill and I (and by "I", I mean Joe, Bill's partner and assistant) were treated to a wonderful dinner by two of our regular guests, Nora and Lucy. Nora is a great cook and in our kitchen made a delicious shrimp and clam fra diavolo over spaghetti and tilapia pinwheels stuffed with lobster. Yum, it was a terrific dinner. We finished it off with coffee and a scandinavian almond cake baked by yours truly. It was a fun evening and gave us a chance to sit back and get "waited" on. The conversation and company was a great way to spend a mild spring evening.

One of the things we talked about was the upcoming Spring Fest in downtown Warwick. It has been around for about 10 years and has become as anticipated an event as the Fall Apple Fest in October. The event which is taking place on Saturday, April 25th from 10am to 5pm is a home and garden expo with vendors lining the streets of Warwick. You will find all sorts of entertainment and dancing also. And of course don't forget to visit the food stands and sample all the delicious food that the Hudson Valley has to offer.

The other thing that you will want to visit is the farmer's market set up at the Spring Fest. This is the first farmer's market of the season. Here you will find fruits and vegetables and all sorts of food grown right here in the Hudson Valley. After this, the market will be set up every Sunday morning beginning on the first Sunday in May.

Well, enough for now. Check back soon for more of whats going on at the Inn at Stony Creek and the town of Warwick. Have a great week.

Guests for Breakfast

2009-04-05T20:31:00.000-07:00

When I was a little boy, my favorite meal was always lunch, especially on school days. My mom or my grandma used to pack me my favorite sandwich, a piece of fruit and at the bottom of the bag, a surprise treat. And there was always that little note that said, "I love you" or "Be a good boy". But now that I am all grown up and have been with the Inn at Stony Creek for the last 5 years, my favorite meal has become breakfast.

Now, you might think it's because of the breakfast foods we prepare or the great smell of fresh roasted coffee that we brew. But it might surprise you to know that my favorite part of breakfast at the Inn are the guests. Its a wonderful experience every morning to meet the different people that come to stay with us. They come with a variety of backgrounds and stories and more important, a wealth of diverse culture.

Whether they are from Europe, Asia, Scandinavia, or even right here in the good old USA, they come to us with stories and experiences from all aspects of their lives. Our relaxed atmosphere allows them to feel comfortable in sharing things about their homeland, their reason for coming to the Inn, or even stories about their families.

We have one family from Ireland who have become friends to us. They come a couple of times a year with their empty suitcases joking that they've "come to shop". After breakfast, they head to Woodbury Commons and shop until they have filled their bags. And the next morning, with that wonderful Irish brogue, they regale us with tales of their shopping adventure over a hot cup of coffee.

But its not just the international guests that provide so much color to the Inn. It's also the folks who come from all parts of the United States. They come from parts of the country that might as well be a foreign country. Their backgrounds and experiences are just as diverse as if they had come from overseas.

So, you can see why I love breakfast at the Inn at Stony Creek. It's a wonderful, friendly, international experience for all our guests to enjoy. Hope to see you all sometime soon. Spring is here and we have lots of things to do here in Warwick.

Oh, and by the way, if you are coming to take advantage of our Shop and Stay package, be sure to ask for our certificate, good for a coupon book at Woodbury Commons.

Spring at Last!

2009-03-30T20:41:00.000-07:00

Well, its about time. Spring has sprung and we are getting excited about getting the inn ready for the warm weather season.

We will be doing a lot of landscaping this season, especially around the new addition. But lots of color will abound around the whole property with all sorts of flowers and greenery. We're also adding a vegetable garden to add that extra bit of freshness to our already wonderful breakfasts.

Speaking of breakfasts...We've added a new recipe to our morning repetoire. You can find our delicious Stony Creek Scones served up with our homemade Devonshire Cream. Our scones are made with a variety of fruits or sometimes plain with a dusting of cinnamon sugar. They are already a hit with the guests.

Well, off to the garden to till and hoe. Hope to see you all real soon. Happy Spring everyone.

60th Birthday Party at the Inn at Stony Creek

2009-03-16T08:45:00.001-07:00

This past Saturday eve (March 14th) we had a family of guests here celebrating the husbands 60th Birtyhday. It was a surprise and his wife made up a story to get him here, but he was sure fooled and stunned when he walked in the front door! They were experts at making green apple Martini's and picked out the best Dark Chocolate Torte I have ever tasted from the Georgia Cafe in Manahattan. The family went out for a celebratory dinner at a local restaurant, The Landmark, and then returned to the Inn for desert and coffee....and more Martini's. A great time was had by all and they mentioned returning for another party in the future. We really enjoyed hosting them!

The Carriage House addition is looking good!

2009-03-10T08:24:00.000-07:00

During the Fall of 2008, we built the Stony Creek Carriage House addition and it blended surprising well with the existing Inn. We have a few more details to finish on the outside this Spring. The landscaping will be started as soon as the weather warms and we are looking forward to putting in a blue stone patio where we can serve afternoon tea over looking Mount Adam! Shortly thereafter we will start the new office area for check in and our new personal living quarters. Of course it will be for all to enjoy if you care to check it out!. Then our final phase will be the 6th guest room with private entrance, jacuzzi and fireplace. It will be a challenging year for us, like everyone else trying to balance what we finish and these difficult economic times. We are hoping The European Tourists start coming for sight seeing and shopping at Woodbury Common starting in April. And.........of course our American guests who are the mainstay of our business! Come see what we have accomplished thus far, relax and visit one of Warwick's Wineries. Don't forget the Warwick Drive Inn Movie on a summer night!

Running a Bed and Breakfast

2008-01-31T14:00:00.000-08:00

If you are suited to running your own bed and breakfast, it can be a great way to have financial freedom and some time to relax during the week and to do hobbies that you love such as painting, restoration, cooking and gardening. I started up my B and B eight years ago in the lower Hudson Valley in the historic town of Warwick, NY. I was a Realtor for 17 years there and during that time found a handyman farmhouse perfect for opening a B+B. The only problem was it needed work before I could open the doors to customers, so I rolled up my sleeves every night after work and tackled a room at a time. For some of the heavy work I hired contractors but did most of the finishing work myself. As a realtor, I got to know most everyone in town. This was a great connection for me beacuse the people that knew me sent me business. I also had experience marketing myself from Real Estate Sales and used all those skills to get my place out there. Before I knew it I had repeat customers and many referrals and had to expand from 2 to 4 rooms. Now I am ready to expand to 6 rooms and will start a barn addition this March 2008. You must have great beds, good food and a clean establishment if you want to succeed. And most of all a smile when you greet them at the door or serve breakfast And if you don't want to wear yourself out you need to hire help to change the rooms and clean. I send my linens out to a service every week to save on wear and tear and utilites. This is how I prefer to do it so I can spend time doing photography, puttering in the garden and laying in the hammock on warm afternoons or socializing with the guests. I am very hands on however and don't overlook much with regards to details. All guests should be made to feel that they are the most important guests you have and should want for nothing. Over the years I have added every amenity possible to pamper my guests so they will not even consider staying somewhere else. And if they do they will come back to me next time. If you are thinking of opening a B+B and would like to comment please do so.