Try tasty recipes from over 600 inns!
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Weekend Escapes
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Does a luxury vacation sound out of reach right now? Everyone needs a break from the daily grind, and even a quick weekend mini-vacation can refresh a weary body and mind! By plotting out a course within driving distance of your home, you can save a bit on travel cost and stress.
So where do you begin? You might be surprised at how much you can accomplish by starting online! I'm a big fan of bed and breakfast inns, so let's start with CompuServe's Guide to Bed & Breakfast Inns. This site allows you to quickly find great destinations anywhere around the world. The Guide even includes a guest book for each inn so you can read about others' experiences and how they rate the inn.
Why bed and breakfast inns? Simply put, for prices comparable to most hotels, B&Bs offer hospitality and personal attention that are a cut above. Roomrates include breakfast (the most important meal of your day!), plus savvy innkeepers provide lots of little extras. Also, to become a bed and breakfast inn, the building should be historically or architecturally interesting -- leaving out most hotels. :)
Best Lodgings is another fantastic resource. Whereever you're located, this searchable database can help you find something nearby. You can even search by amenities if you have something particular in mind -- I know I enjoy a room with a fireplace.
Fortunately for me, I live in the land of plenty -- Northern California -- and I truly have an almost endless supply of options. One of my favorite places is just a short drive down the coast -- the Mill Rose Inn in Half Moon Bay. This elegantly decorated inn lets you escape to another place and time. The Innkeepers, Terry and Eve Baldwin, go that extra mile to make your stay most relaxing. Once checked in, you'll have no desire to leave; however, with the beach and charming oldtown Half Moon Bay just a quick stroll away, you should venture out at least once.
Continued
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CRAB QUICHE
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INGREDIENTS:
3 tbsp butter
3 shallots, thinly sliced
1/4 lb shitake mushrooms, thinly sliced
3 eggs, slightly beaten
1 cup sour cream
1/2 tsp Worcestershire sauce
3/4 tsp salt
Tobasco sauce
1 cup shredded Swiss cheese
1/2 lb fresh crabmeat
1 9-inch baked pastry shell
Preheat oven to 300°. In a skillet, sauté shallots and mushrooms in butter until shallots are translucent. Remove from heat. In a separate bowl, combine eggs, sour cream, Worcestershire sauce, salt, and a dash or two of Tobasco sauce. Stir in cheese, crabmeat, and shallot mixture. Pour into baked pastry shell, and bake 55-60 minutes or until egg custard is set, and a knife inserted in the center comes out clean. Serve immediately.
Serves 6.
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