Burlington's Willis Graves Bed and Breakfast Inn

New Website and Valentine's Day Options

noreply@blogger.com (Willis Graves Inn) — Thu, 26 Jan 2012 19:51:00 +0000

Our new website is live and we shared options for Valentine's Day celebrations in our latest e-news update!

Happy Holidays!!

noreply@blogger.com (Willis Graves Inn) — Sun, 25 Dec 2011 16:35:00 +0000

From our house to yours, we wish you all the best for a Merry Christmas and Happy New Year!

As you reflect on the year ahead, we'd love to hear any ideas or questions you have for us. Is there anything you've wanted to know about the area? Questions about the inn or innkeeping? Just let us know how we can serve you in the new year, we'd love to hear from you.

Christmas Morning Breakfast Ideas

noreply@blogger.com (Willis Graves Inn) — Tue, 20 Dec 2011 16:36:00 +0000

To help you prepare for family visits, we thought it might be a good idea to re-post some of our favorite recipes. This might be the year to introduce a new Christmas morning breakfast tradition!

These blog posts and website links contain some of our favorite dishes:

Crème Brulee French Toast
Three Cheese Tart and Meat-Lovin' Man's Quiche
Gingerbread Pancakes
Baked Ham and Egg Crisp and Lemon Waffles

Dan and Elizabeth's Wedding in Virginia!

noreply@blogger.com (Willis Graves Inn) — Mon, 19 Dec 2011 04:24:00 +0000

Bob and Nancy recently walked down the aisle in celebration of their son's wedding!

Congratulations Dan and Elizabeth!

Pictures from the big day are posted on our Facebook page: http://www.facebook.com/media/set/?set=a.10150455297117020.382193.199853632019&type=1.

Customized Gift Certificates

noreply@blogger.com (Willis Graves Inn) — Thu, 15 Dec 2011 04:03:00 +0000

Give (or ask to receive) a relaxing getaway at

Burlington's Willis Graves Bed and Breakfast Inn!

We can customize gift certificates for any amount over $25 to be used toward a romantic and relaxing stay at our inn. The recipient can choose between two masterfully restored early and mid-1800s buildings: the 1850s log cabin and the 1830s Federal brick homestead. In every detail, from the luxurious whirlpool baths and steam showers to our full gourmet breakfast served on individual tables dressed in white linens, guest comfort is our top priority. Our goal is to understand our guests and deliver a lasting impression that involves all five senses: the sight of antiques and comfortable surroundings, the sound of soft music, the touch of plush towels, the smell of the freshly ironed sheets, and the memorable taste of homemade cookies.

Call us at 888-226-5096 to give a memorable gift of relaxation this Christmas!

Home Improvement Project: Pot Rack in Dan's Kitchen

noreply@blogger.com (Willis Graves Inn) — Sat, 26 Nov 2011 20:23:00 +0000

You may remember a previous blog post about the pot rack that Bob added in our kitchen.

During a recent visit to see our son, Dan, we all worked together to add a new pot rack in his kitchen. This is another example of using the same construction in an area that has a soffit. When there is a soffit there is not room for a shelf above the rack. If you compare the two photos, you can see the difference.

Before the pot rack was completed the wood board that spans between both cabinets did not exist. The kitchen cabinets are just stock cabinets, but the wooden valence was added to make the cabinets look more custom. Dan and Bob made the wooden valence and added the small crown molding.

On the inside you can see the two brackets (old ones that Bob found at an antique store). Bob took all of the paint off and spray painted them black. The copper pipe was added with the rebar inside to keep the copper pipe from bending.

I filled, primed, and sanded all surfaces that were to be painted. We bought the hooks at the kitchen store Sur la Table.

The pots are ready to be used, and Dan has already used one to cook eggs!

Burlington's 3rd Annual Gingerbread House Making Contest

noreply@blogger.com (Willis Graves Inn) — Sun, 20 Nov 2011 15:09:00 +0000

It’s time to preheat the oven, gather your creativity and supplies and enter the 3rd Annual Gingerbread House Making Contest sponsored by the Historic Burlington Business Association!

As part of the 2011 Historic Burlington Christmas celebration on December 2nd and 3rd, we are inviting people to register and participate in this exciting contest; judging will take place at Noon on December 3rd. On December 3rd, Eagle Bend Alpaca Farm will have a satellite shop with yarns, a spinning demonstration, and an Alpaca on-site.

The Prizes for the Adult and Child Categories are "To Be Announced"

- check back soon for updates!

All ages are welcome to participate, but houses in the adult category must be made from scratch: photos will be required to prove that they are made from scratch, examples must show the person making the house in the photos.

Deadlines

All houses will need to be displayed in the lobby of the Old Court House at 2988 Washington Square during the Historic Christmas Celebration to qualify. The Old Court House is at the corner of Rt. 18/Burlington Pike and Rt. 338, in the center of historic downtown Burlington. Creations must be delivered on Friday between 12:00-5:00pm. Judging will take place at NOON on Saturday, December 3rd!

How to Enter

To register to participate in Burlington’s 2nd Annual Gingerbread House Making Contest, call Nancy Swartzel at 859-689-5096.

Contest Rules/Details

ALL HOUSES ARE TO BE MADE FROM SCRATCH IN THE ADULT CATEGORY. THE CONTEST IS OPEN TO ALL AGES. KITS MAY ONLY BE USED IN THE CHILDREN’S KIT CATEGORY FOR AGES 12 AND UNDER. For adults, photos taken during the process of making of the Gingerbread House will need to be shown with the person making the house in the photos to qualify.

Need inspiration on how to make a gingerbread house from scratch? Martha Stewart is a valuable resource. Her book, Martha Stewart‘s Christmas Entertaining, Decorating, and Giving (1989), provides details and step-by-step instructions.

You can also visit her website to download templates, click here to see gingerbread information on marthastewart.com.

Martha's Gingerbread Recipe
This recipe is from the Martha Stewart Show (December 2005), adapted from "Martha Stewart Living" (December 1995).

1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground black pepper
1 1/2 teaspoons salt
2 large eggs
1 1/2 cups unsulfured molasses
6 cups all-purpose flour

In a large bowl, sift together flour, baking soda, and baking powder; set aside.

In an electric mixer fitted with the paddle attachment, cream butter and brown sugar until fluffy. Mix in spices and salt. Beat in eggs and molasses.

Add flour mixture; mix on low speed until thoroughly combined. Divide dough into thirds and wrap in plastic. Chill for at least 1 hour.

Heat oven to 350 degrees. On a well-floured surface, roll out dough to 1/8 inch thick. Cut into desired shapes, or using template instructions, if desired. Place dough shapes on ungreased baking sheets; chill until firm, about 15 minutes. Bake 15 minutes, or until gingerbread is firm in the center, but not dark around the edges.

Good luck!

Winter is on the Way!

noreply@blogger.com (Willis Graves Inn) — Sat, 19 Nov 2011 20:12:00 +0000

We woke to an early morning frost recently...

Veteran's Day Gratitude

noreply@blogger.com (Willis Graves Inn) — Fri, 11 Nov 2011 23:19:00 +0000

This Veteran's Day, we honor and give thanks for all those who have served and are serving our country!

(Nancy and Bob's son Dan is pictured above, he is currently serving our country and he is getting married in a few weeks - all of us working at Burlington's Willis Graves B&B are so proud of him!)

Lola is moving to the other Commonwealth!

noreply@blogger.com (Willis Graves Inn) — Fri, 04 Nov 2011 00:02:00 +0000

Repeat guests may have seen our helper, Lola, on the grounds during their visit to Willis Graves B&B. She stays in our private quarters, but she is around during some of our outdoor projects.

Lola will be joining our son and moving to the other Commonwealth (Virginia) later this month. This week she had a check-up and she has been given a new bed and a new collar with a name tag and her next address, Virginia Beach.

We are all sad to see her go, but thought that you might want to know about her new adventure!

Afternoon Sewing Project 101: Repurposed Quilt into Quick Valence

noreply@blogger.com (Willis Graves Inn) — Mon, 24 Oct 2011 16:04:00 +0000

Remember the old quilt that we used in 2009 to make a skirt for the sink in Catharine’s Room?

We recently got the quilt back out so we could add a quick valence in Catharine's Room. It is for the window next to the sink. Repurposing an old quilt and turning it into a simple valence is a beginner-level sewing project that you can do at home.

First you will want to measure out the width* and height of the valence you want, adding 5/8” (standard hem measure) onto three sides for a handkerchief hem (which will include the bottom and two sides). The top is left for now without a hem since we will turn it inside out and add a hem later.

*The width includes the width of window plus returns (the part that wraps around each side). The right side of our valence will run into the wall, so we just have one side/return and we allowed an extra 1 1/2 inches for it.

Pin and cut the fabric.

Then pin and cut another piece of fabric that will be the liner. Look at the pattern of fabric to know where to cut. Our liner is a lightweight drapery liner. You don’t want anything too thick or it will be too bulky.

When cutting, cut nice and square it up by finding the center and then cut off excess from ends. You want to make sure to get the excess off when doing flat work like this, because the measurements really matter.

We wanted to add a little shape to our valence, so we needed to create a pattern. You can make your own pattern easily using parchment paper. Tape together pieces of parchment if your parchment paper comes in sheets instead of a roll.

Pin and cut parchment to fit fabric.

Now you can design your pattern. Use anything you have around the house, such as a plate, to give shape or you can draw freehanded. Mark 5/8” from the end to visualize the hem.

Tip: If you realize the pattern looks too skimpy, tape a little more parchment paper to the pattern and draw on your adjustment.

Remove the parchment paper and hold up to see if you are happy with the shape and design. You can make adjustments as needed.

Make sure the fabric is straight, especially if the fabric has a design in it, before attaching your valence parchment paper pattern. Pin pattern in the center to keep it nice and flat on both sides. Finish pinning and then cut.

Once the fabric and liner have been cut, then take the pins out to remove parchment paper. Now, re-pin the two pieces of fabric (pattern and liner) together with the right sides touching for your hem sewing.

Sew your 5/8” hem.

Trim the seams so when you turn it inside out it will be very smooth. Cut up close as you can without potentially having anything fray.

Leave the liner a little longer than the fabric if you want (grading the edges).

If you had a stiff piece of fabric, if you had a turn you would want to cut a few small cuts into the liner. As you can see in the first picture below, it does not turn well on its own, but with a few small cuts it can bend nicely. Since we trimmed so close to the edges, we don’t have to do it for this valence, but wanted to show you in case it is helpful during your own project.

Turn the fabric inside out so the right sides are outside.

Roll the ends forward a little bit so you won’t see the liner when it hangs. To help with this, start in the middle and push the fabric up, and secure with a pin.

Trim off any liner excess that bulges from the top when you are finished pinning. Press the fabric well. Pressing can be as important as the sewing!

Don’t forget that mistakes happen. We got to this point in the project and realized that we forgot to flip the pattern on the fabric during cutting (since the fabric was turned inside out). Since our two sides are not identical (one side was different because it hit the wall), this meant the right side isn’t able to show - oops!

To recover, we just cut off the straight edge return so it won’t wrap around the window frame and changed the shape of the valence to curve on both sides.

We are going to hang the valence using “half and half” velcro. The soft side gets pinned and then sewn onto the valence across the top.

The stiff side of the velco has a sticky side that you glue to your wood valence frame (the piece of wood frame was put up on the window by Bob).

Once the velcro is in place, Bob was able to hang our finished valence!

Boxwood Trimming Tips

noreply@blogger.com (Willis Graves Inn) — Mon, 17 Oct 2011 17:33:00 +0000

Many people have boxwoods in their landscaping, but you may not realize how easy they are to trim yourself.

Earlier this summer, I trimmed our boxwoods. You can see the "before" picture below - look at the boxwood on the right.

To start, lay down an old sheet under the boxwood to catch all the trimmings. This protects the other landscaping plants too.

You'll want to hold the trimming shears straight down in a vertical line to trim the sides.

As you get closer to the top of the plant, you'll flip the shears in the other direction.

Use your hand to kind of "fluff" the branches to let the cut pieces fall loose to the sheet on the ground.

When you are finished, clean up is easy. Just roll up the sheet and then discard of the debris in your trash.

And then you are all finished! In our "after" picture you can see the how the trimmed boxwood on the right compares to the one on the left that wasn't finished yet.

Special Event: Northern Kentucky Wine Festival - October 15th

noreply@blogger.com (Willis Graves Inn) — Mon, 10 Oct 2011 17:18:00 +0000

Recently announced on the www.mainstrasse.org website:

Located along the tented Sixth Street Promenade, the Northern Kentucky Wine Festival at MainStrasse Village will feature over 15 Kentucky Wineries from around the state. Local restaurants will be also offering delicious food items to complement the wines that will be available for sampling. You will also enjoy visiting with local artists who will be showcasing their works during the event.

MainStrasse Village is an historic neighborhood comprised of shops, restaurants, taverns and homes, located just off I-75/71. Take the Covington, 5th Street Exit (Exit 192). Free parking is available in the 5th Street Parking Lot, located between Philadelphia Street and Main Street. For more information please call 859-491-0458 or visit www.mainstrasse.org.

Halloween Decoration Ideas

noreply@blogger.com (Willis Graves Inn) — Mon, 03 Oct 2011 17:28:00 +0000

Fall is finally here and we enjoy decorating the inn for holidays. For Halloween last year, we use a Martha Stewart idea of creating ghosts in the window. This is an easy do-it-yourself project:

Purchase vellum at an art store in poster-board size sheets.

Draw one ghost on each sheet of vellum.

Cut out the ghost and tape to the inside of your window.

In the past we have also decorated the foyer table with gourds bought at the Locust Grove Antique Show; they were made by Holly Branch Gourds.

Happy Halloween!

From Our Kitchen to Yours: Homemade Potato Gnocchi

noreply@blogger.com (Willis Graves Inn) — Tue, 27 Sep 2011 12:09:00 +0000

We served this with the Roasted Tomato Bruschetta we shared last month. The cookbook notes, "If made properly, these dumplings from northern Italy will be as light as a feather. The secret is to use floury Idaho potatoes, cook them in their skins, and mix the dough while still warm. A light hand is needed, and as little flour as possible. This recipe contains egg to make handling easier - the gnocchi will be a little firmer than those made without egg."

Potato Gnocchi
Source: Viva Italia - The New Flavors of Italy (Maxine Clark/Hamlyn)

2 pounds Idaho potatoes, unpeeled
4 tablespoons butter
1 egg, beaten
2 - 2 1/4 cups unbleached white flour
semolina flour or white flour, for sprinkling
Salt
To serve:
Butter, melted
Sage, chopped
Parmesan cheese, freshly grated

Cook the potatoes in boiling water for 20 to 30 minutes until very tender. Drain well. Alternatively, bake the potatoes in the oven until tender.

Holding the potatoes in a dish towel, peel off the skins and pass the potaties through a potato ricer or sieve into a bowl.

While the ptoatoes are still warm, add 1 teaspoon of salt, the butter, beaten egg, and half of the flour. Lightly mix together, then turn out onto a floured board. Gradually, with a light hand, knead the rest of the floru into the dough until it is smooth, soft, and a little sticky.

Roll the dough into long sausages, about 1 inch thick and cut them into 3/4-inch pieces.

Take each piece and roll it over the back of a fork with your florued thumb so the gnochhi form ridges on one side and an indentation on the other.

Spread out the gnocchi on a dish towel sprinkled with semolina flour or white flour. (We set them on a piece of parchment paper.)

Bring a large pan of salted water to a boil. Drop in the gnocchi and cook for 2 to 3 minutes or until they float to the surface.

Remove with a slotted spoon and toss with melted butter, chopped sage, and plenty of grated Parmesan.

Variation: for a more elaborate dish, serve the potato snocchi with the sauce of your choice. Both tomato-based sauces and creamy sauces taste delicous with gnocchi.

Yield: 4 to 6 servings.

September 22-24: Cincinnati MidPoint Music Festival

noreply@blogger.com (Willis Graves Inn) — Wed, 21 Sep 2011 02:33:00 +0000

Three days of live music will commence soon for the Cincinnati MidPoint Music Festival. For more information on bands and tickets, check out their website at http://mpmf.com/festival.

September 17-18: Oktoberfest-Zinzinnati

noreply@blogger.com (Willis Graves Inn) — Thu, 15 Sep 2011 15:52:00 +0000

According to the official website, "Oktoberfest-Zinzinnati USA is an outdoor festival held in downtown Zinzinnati, Ohio that showcases the rich German heritage of Southwestern Ohio, as well as tasty samples of German-style music, food and beer. First held in 1976, the event has grown to be North America's largest Oktoberfest with over 500,000 people attending each year."

Festival Hours

Saturday, Sept. 17, 2011, 11 a.m.-midnight

Sunday, Sept. 18, 2011, 11 a.m.-10 p.m.

5th Annual Running of the Wieners

Friday, Sept. 16, 2011, noon-1 p.m.

Gemuetlichkeit Games

Friday, Sept. 16, 2011, 1-2 p.m.

Opening Ceremony and Keg Tapping

Saturday, Sept 17, 2011, 11:30 a.m.

Worlds Largest Chicken Dance

Sunday, Sept. 18, 2011, Noon, Fountain Square

Where:

On six blocks of Fifth Street, from Race Street to Broadway in Downtown Cincinnati.

Cost:

Free!

Parking:

Convenient parking can be found in the Fountain Square Garage for only $5.

For more information and directions, visit the Oktoberfest website at www.oktoberfestzinzinnati.com.

Time for a Summer Picnic!

noreply@blogger.com (Willis Graves Inn) — Fri, 09 Sep 2011 18:32:00 +0000

With the end of the summer looming ahead, thankfully the temperatures are still pleasant for outdoor attractions and exploring. As we've mentioned previously, there is a special Excellent Adventure itinerary for guests who want to combine a trip to Burlington with Louisville, which included a picnic lunch. We've decided not to limit the picnic option to those choosing the itinerary, so it is now available as an option for any guest stay (with advanced notice).

Picnic Lunch for Two $60

Our picnic includes homemade chicken salad croissants with fresh fruit, lime-flavored tortilla chips, Ghirardelli chocolate brownies, and a liter of flat or sparkling water. Packed with disposable containers/cups, plastic silverware, and napkins so you can travel well. Enjoy!

Cincinnati Restaurant Week: Sept. 9-18

noreply@blogger.com (Willis Graves Inn) — Mon, 05 Sep 2011 17:27:00 +0000

Held just twice a year, the Original Greater Cincinnati Restaurant Week will be running from Friday, September 9th thru the following Sunday, September 18th. This week long event is presented by the Greater Cincinnati Independent restaurants, and features special deals and unique cuisine at 25 local, independent restaurants.

Their slogan this year: "Eat LOTS. Spend Little." Each restaurant will be offering a three-course dinner for just $26.11 per person (not including drinks, taxes or gratuities). Not only will you eat well, but proceeds will support the local Cincinnati Cystic Fibrosis chapter.

The official website includes links to menus, online reservations, and up-to-date information at www.eatlocalcincy.com/taste.asp.

Our last-minute special is in effect for those looking for a special getaway in conjunction with Restaurant Week. Guests receive a 20% discount for same-day reservations in the Graves’ Suite, William Rouse Suite, William Rouse Retreat, or Thomas’ Room. After a nice dinner, enjoy our fresh baked cookies waiting on your pillow and a gourmet breakfast the next morning - you may be too full to drive home!

From Our Kitchen to Yours: Slow-roasted Tomatoes on Bruschetta

noreply@blogger.com (Willis Graves Inn) — Thu, 01 Sep 2011 04:37:00 +0000

This is a delicious, savory summer appetizer or side dish. The cookbook we found it in notes, "These firm but juicy tomatoes burst with the flavor of the sun. They take no time to prepare but spend a long time in the oven and smell fantastic while cooking. You can use other vine-ripened varieties if you like - just make sure that they have plenty of flavor."

Slow-roasted Tomatoes on Bruschetta
Source: Viva Italia - The New Flavors of Italy (Maxine Clark/Hamlyn)

4 large vine-ripened plum tomatoes
2 garlic cloves, finely chopped
1 tablespoon dried oregano
1/4 cup extra virgin olive oil, plus extra for drizzling
2 ounces salted ricotta or feta cheese, crumbled or cut into slivers
Salt and pepper
Basil leaves, to garnish (optional)
4 thick slices of country bread
2 garlic cloves

Cut the tomatoes in half lengthways. Put them cut-side up on a baking sheet. Mix the garlic and oregano with the olive oil and season to taste with salt and pepper. Spoon or brush this mixture over the cut tomatoes and bake them in a preheated oven, 325 degrees, for about two hours, checking every now and then.

The tomatoes should be slightly shrunk but still a brilliant red color. If they are too dark, they will be bitter. Remove the tomatoes from the oven and let cool.

Cut the bruschetta slices so that 2 tomato halves will sit comfortably on each one. (For the bread we bought, one tomato per slice was a better fit.)

Toast or grill the bread on both sides then rub each slice with the bruised garlic and drizzle with olive oil. (We also added some shredded Parmesan cheese.)

Cover the tomatoes with the cheese and top with a basil leaf (optional).

Serve at room temperature. Yield: 4 servings.

Gift Idea: Beautiful, Custom-designed Bracelet

noreply@blogger.com (Willis Graves Inn) — Mon, 08 Aug 2011 17:12:00 +0000

Since so many of our guests celebrate special occasions at the inn, we thought you might like to see a gift idea. The following bracelet is the latest creation from our daughter, Liz. Liz has started custom designing jewelry after living in New York City where she worked for design firms such as Ralph Lauren. We are proud to feature “The Fair Isabelle Swarovski Crystal Bracelet,” inspired by a 1920’s French design.

Her Etsy.com site describes the beautiful piece in greater detail, "The striking yet simple design with sturdy wire wrapped detail in sterling silver, it will hang loosely around your wrist while sparkling brilliantly for all to see. The bracelet is made of round faceted crystals with a single large faceted crystal ball dangling from it for added movement. Beautiful sterling silver wire is perfectly wrapped around the crystal add to the bracelet's shine and luster. An eye catching piece with elegant or casual clothing." The bracelet is $69 and a matching pair of earrings will soon be added to the site.

The item is custom made to order, so with sufficient notice we can have it beautifully packaged and ready to surprise your special someone during your stay. Please feel free to contact us with any questions.

From Our Kitchen to Yours: Strawberry-Rhubarb Pie with Grandma Wehking's Pie Crust

noreply@blogger.com (Willis Graves Inn) — Wed, 27 Jul 2011 19:57:00 +0000

Families often have special recipes that are passed down the generational line as favorites. The pie crust used in this recipe is from my Grandmother Wehking. My mother, Jean Brames, knows it by heart and made it recently for us to share on the blog.

The pie filling part of the recipe comes from my mom's well-used copy of an old Betty Crocker cookbook.

Grandma Wehking's Pie Crust

2 cups flour
1 teaspoon salt
1 teaspoon sugar
1/4 cup water
3/4 cup Crisco shortening

Mix the dry ingredients together. Work Crisco into the dry ingredients using a pastry blender.

Then add water and knead a little into a ball. Divide the dough into 2 balls, one a little larger than the other. On a floured surface, roll out the larger ball of pie crust. Place the rolled dough into a pie plate, moving up the sides and crimping the edges around the top edge of the pie plate.

Roll out the smaller ball of dough on a floured surface, and cut lattice strips from it for the top of the pie.

Strawberry-Rhubarb Pie Filling
Adapted from Betty Crocker Cookbook

1/3 cup sugar
1/3 cup flour
2 cups rhubarb, chopped
2 cups strawberries, hulled and halved
1/2 teaspoon orange peel zest (optional)
2 tablespoons butter, cut into small pieces

Mix together the sugar and flour and add orange zest, if desired. Alternate adding the fruit and the dry ingredient mixture inside the pie crust.

Dot the top with butter and then add a lattice cover of dough.

The three of us - Margaret, Jean, and Nancy - in the kitchen once the pie is ready to go in the oven!

Use aluminum foil to wrap the edges until the last 15 minutes of baking and then remove them so the crust edge browns at the end. Bake in a preheated oven at 425 degrees for 40 to 50 minutes.

Take a break while the pie is breaking like Jean...

And then enjoy your pie!

"American Pickers" Producers in Burlington this Sunday!

noreply@blogger.com (Willis Graves Inn) — Tue, 12 Jul 2011 19:02:00 +0000

According to the attached press release, the producers of the "American Pickers" hit television show are filming for a "brand new picking and collecting show" that will be broadcast on the History channel.

They will be filming this Sunday, July 17th, at the Burlington Antique Show located mere steps from our inn! Check out the information below for more details.

This Summer: Movie Nights (under the stars) in Cincinnati

noreply@blogger.com (Willis Graves Inn) — Fri, 08 Jul 2011 19:14:00 +0000

If you are staying with us on Sundays this summer and want a unique outing, you may want to consider outdoor Movie Nights sponsored by Toyota. Held at Fountain Square in Cincinnati, their website notes, "It’s the drive-in without the cars!"

A movie will be shown each Sunday on a big screen, all you need to bring is a blanket, chair, and/or pillows. Previews start at 7:00pm with the feature film following.

2011 Upcoming Movie Schedule

July 24: Rango

July 31: Green Hornet

August 7: Scott Pilgrim vs. The World

August 14: Sherlock Holmes

August 21: The Social Network

August 28: Inception

For more information or to view movie trailers, click here to visit the event website.

From Our Kitchen to Yours: Lemon and Thyme Risotto with Vodka

noreply@blogger.com (Willis Graves Inn) — Wed, 29 Jun 2011 14:41:00 +0000

This week we are cooking in the kitchen, part of our plan to share at least one monthly recipe with you on the blog. As summer temperatures rise, we found a risotto dish that is easy for a light weeknight meal. Add a small salad, glass of wine, and a few chairs around a table on the back porch, and you have a nice way to end the day!

Lemon and Thyme Risotto with Vodka

Adapted from Viva Italia: The New Flavors of Italy (Maxine Clark/hamlyn)

Ingredients

4 tablespoons (1/2 stick) butter
3 regular-sized shallots, finely chopped
2/3 cup dry white wine
1 lemon, finely grated zest and juice
2 1/2 cups arborio rice
6 cups hot chicken stock
2 tablespoons vodka
3 ounces Parmesan cheese, freshly grated (we added more)
Salt and pepper
1/2 teaspoon thyme sprigs
To garnish:
Thyme sprigs
Strips of lemon zest

To prepare the lemon, grate the zest. Next cut the lemon in half and juice. An small appliance electric juicer makes this step quick and easy.

Melt half of the butter in a large saucepan, add the scallions or young shlallots and cook gently for 3-5 minutes until soft. Pour in the wine, add half of the lemon zest and boil hard to reduce the wine until it has almost disappeared.

Pour in the rice and stir until it is well coasted with butter and onions and heated through.

Add the hot stock, a large ladleful at a time, stirring unti leach ladleful is absorbed into the rice.

Continue adding stock and stirring until the rice is tender and creamy, but the grains are still firm.

This should take about 20 minutes depending on the type of rice used. Taste and season well with salt and lots of freshly ground black pepper. Stir in the lemon zest, lemon juice, vodka, thyme and Parmesan.

Cover the pan and let the risotto rest for a few minutes, then serve garnished with thyme sprigs, and strips of lemon zest.

Yield: 3 to 6 servings (depending on portions as a side or main dish).

Enjoy!