September 19, 2006

I just served a new small white bean, kale and scallion dish that people loved. With my new stuffed lamb, yum, chops that were also scarfed. The lamb and yes, the kale, will be on next year’s comfort food menu. With this I served my ever lovin’, major famous garlic bread like non-other.

For dessert, the completely yummified cheese cake. Oooh.

Tomorrow will be the flank steak, BBQ’ed natch, with the chimichurri sauce. Ouch. Pinch me. Can food BE this good? And of course I’ll make the kaiser rolls with both blue and white poppy seeds. Only you can answer.

Did I mention we also now serve fresh squeezed OJ? I ask you. What more can you want? Orange French Toast. OK. That’s on the menu as well. Have at it. What can I say? If you didn’t come to a workshop this year or stay as an inn guest, I’m sorry to hear that. We had some fantastic painting instructors. Only thing that’s left is painter’s week and then the great fiber art workshops.

Stay tuned to www.artworkshops.com for 2007 workshop information. The brochures are out. And don’t forget to sign up for our email news letter.