October 31st
Boo at the Bee was not too spooky! David and I coursed the streets of Old Lyme in costume. We stopped by EF Watermelon for a treat - Pumpkin Martinis made by Cathy Elliot, which were excellent, so I thought I’d share the recipe with you…Ice
1 oz vodka chilled [ I used vanilla vodka]
1 oz vanilla liquer
1 1/2 oz orange juice
1TBSP pumpkin puree
Pinch of cinnamon
Fresh grated nutmeg
Fill cocktail shaker with ice. Add the vodka and the rest of ingredients and shake, shake, shake! Strain into martini glass and garnish with fresh grated nutmeg. And DRINK!
There were hundreds of young goblins in town. How wonderful! Kipp and Company played dressed as the Looney Tune gang at the Boo and we just danced the night away.
November 8th and 9thMy second dance competition. And yes, I’m still enjoying dancing. (Many thanks to Haessly Photography for the picture!)
November 10th
My husband of many years sets sail from Old Lyme to St. Marteen … but more about that later.
November 25th
Thanksgiving at the Inn was beautiful. There were lots of big families and the food was wonderful.
A few days later, we had the White’s over for dinner and I made Left-Over Turkey a la king. Lee wrote about it in her column … here’s the recipe.
Linnea’s Thanksgiving Left Overs Turkey a la King
1/4 c. butter
1/4 c. flour
1/2 tsp. Salt
1/8 tsp. Pepper
1/2 c. milk
1 c. chicken or turkey stock, homemade or store bought
2 c. cut-up left-over turkey Left over vegetables: Peas, Pearl Onions, Butternut Squash, Brussels Sprouts or whatever left over vegetables you have Serves 6 Carve turkey meat off the carcass. Heat butter in 2-quart saucepan until melted. Stir in flour, salt and pepper, stirring constantly until smooth and bubbly. Stir in stock and milk. Heat to boiling. Add turkey, peas, onions, celery and other left over vegetables you have from Thanksgiving dinner. Add some cut up roasted red peppers and cube up any left over dressing. Serve over Pepperidge Farm Puff Pastry Shells or make biscuits. Garnish with any left over gravy and cranberry relish.
Chicken or turkey stock: Chicken or turkey carcass 1 large onion, 4 carrots, peeled and cut in 1/2, 4 ribs celery cut in 1/2, 2 bay leaves, 10 sprigs fresh parsley, 2 whole cloves garlic, peeled Enough water to cover carcass Place ingredients in stockpot. Cook on high until you see liquid beginning to boil. Turn down to medium low heat and simmer for a few hours. Strain stock. Cool stock. It freezes well.
November 29th
I spent the day decorating the Inn for the holidays and Afternoon Tea.
December 5th
Holiday Open House
This is one of my favorite events at the Inn. The young kids from town visit and see the decorations, trees and, of course, the famous gingerbread houses. They listen to the Victorian carolers, sip on hot cider, and feast on chocolate chip cookies. They come dressed for the season and are so well behaved.
Every Week in December We offered the chance to take a Victorian Tea at The Bee and Thistle on Wednesday, Thursday and Friday afternoons of November and December. Imagine an experience that allows you to step back in time into an unhurried world, where you can relax, sit back and immerse yourself in the company of friends and family. This was what we offered with our teas so our guests could unwind as they were pampered with delicious fare in a beautiful setting filled with exquisite music far away from the burdens of the economic crisis and the stress of the holiday season.
With the inn tastefully decorated for the season, warm fires glowing in the fireplaces and the music of harpist Faith Leitner in the background, we set out to create the perfect ambiance for these teas … and people say we succeeded! Christmas Eve and Christmas Day the Inn was closed.
December 25th
This year on Christmas Day I invited my family to the Inn and they accepted. I was thrilled. They arrived around 2 p.m. - all 30 of them! The house seemed so happy with family in every room and kids running up and down the stairs.
We exchanged presents and then had a wonderful meal, which I prepared … all 30 of us at one big table. Someone started ‘telephone’ and we all had fun with that. Then there was a special performance on the violin by my nephew Harry and Gabriel, a friend who joined us for dinner. Later we had a bonfire with cider and s'mores, so there was more singing to nephew Owen’s guitar and later that same night, we found time for a game of boules. Finally we said Merry Christmas to all and to all a good night!
December 31st New Year’s Eve Ringing in the year is always fun, but this year the weather created some issues. Here at the Inn though, the 14-piece-band “Flamingo” was great. Kris had a perfect menu and I love to watch everyone dance and kiss when the clock strikes midnight.
Here’s wishing everyone much happiness in 2009.
January 7th My way out of the Black Hole was on Jet Blue flight 787 to St. Marteen. As I mentioned earlier, David had sailed there from Old Lyme - it took him a month. He sailed with four other mariners, one of them my brother, Ralph, a commercial fisherman from Kakacan, Alaska. So I am here on this beautiful Island with David and TIDE, the pretty boat that worked so hard to make it possible to have a home away from home on this
blue water. We have met some wonderful friends here as we sip rosé and watch the fabulous sunsets. We set sail tomorrow for St. Barths.I wish the Bee could be here …
