Introducing . . .
Welcome to the inaugural issue of our monthly e-Newsletter, The Inn's Insights! In this letter, we will give you a recap of recent area and inn events, a heads-up as to what is to come, and, we hope, a tempting invitation to come and grace us with your presence again in the near future!
Recent Happenings & Past Events:
We continue to enjoy a stunning Fall Foliage season, as you can see from our PhotoBlog! And as some of you know, October brings the close of nearby New London's "Gnu" exhibit, after which all the Gnu Works of Art will be auctioned off. We will miss the Gnus, but are sure that they will have fine new homes :-)
"Green" Tip of the Month:
Keep drafts out as you ready your home for the winter, by bringing back the traditional "draft snake." You can purchase them or make your own by stuffing old neckties with sand of kitty litter . . . get creative! According the U.S. Department of Energy, cutting down on drafts in the home can save you 5% to 30% in energy use!
Winter Specials Reminder:
Don't forget to check out our website for updates on the latest specials we have running. You also should have all received a voucher, via email, for an exclusive "Preferred Customer" winter discount. If you did not receive it, please let us know . . . we want to see you again!
Area Attractions:
The Fells, 456 Route 103A, Newbury. Not only does this Historic Estate boast fine summertime garden strolls and, currently, a spectacular outdoor sculpture exhibit (through October 12), but the activities extend into the Fall/Winter Season, with events such as the International Progressive Dinner, October 24, and photography workshops with the experts. For more information, go to www.thefells.org or call 763-4789, ext. 3.
A Follansbee Recipe:
FOLLANSBEE INN PLUM BERRY CRISP
Simple but delicious—this recipe is a perfect fall breakfast fruit or wonderful dessert when served with ice cream!
Makes 4-6 Servings
For Filling:
1 ½ pounds of plums, cut into ½ inch wedges
1 cup blueberries
1 cup raspberries or blackberries
1/3 cup packed light brown sugar
½ teaspoon vanilla extract
dash of nutmeg
For Topping:
3/4 cup rolled oats (Quaker works fine)
¼ cup chopped pecans
¼ cup all-purpose flour
1/3 cup packed light brown sugar
½ stick unsalted butter, cut into chunks
¼ teaspoon salt
To Prepare:
Preheat oven to 425 degrees F.
-
Toss together all filling ingredients in a 2 quart shallow baking dish and bake 10 minutes.
-
Meanwhile, put topping ingredients into food processor. Process in short bursts until butter is evenly distributed and mixture is crumbly.
-
Stir fruit filling, then sprinkle oat mixture over it and bake until topping is crisp and golden and fruit is bubbling, about 30 minutes.
Serve with ice cream or nonfat yogurt.
|
