May is a time to Remember

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.

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

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"

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

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

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.

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