There’s more than breakfast happening in the kitchens at Yelton Manor. We occasionally serve a lunch when we have a special party or corporate retreat at the inn. You’ll find breakfast, lunch, dinner, dessert and cocktail recipes here! Use them all, they are tried and tru. And always call or email me if I can clarify any questions about techniques. We love to share our recipes and know our guests love to have them!
But are you intrigued by the #1 truly hard core physical aspect of innkeeping? It’s not the laundry, cleaning or cooking but those are good guesses. And it’s certainly not PEOPLE, because our guests are the reason and the reward for all the work we do. The real labor is the maintenance of 11,300 square feet of living space, inside and out, the roof, the appliances, plumbing, electrical, the garden, so much more. If you care to watch, we are sharing here.
This is what a guest once laughed and called *Backstage at The Manor*, a glimpse into what goes on “behind the scenes”. It isn’t always pretty backstage, but it’s always fun. This is Manor life, “family style”.
The Manor’s wrap around “Inside Porch” is a one of many comfortable guest gathering rooms at the inn. The porch has varied pleasures and amusements, comfortable seating and some dining tables too. It is brimming with beautiful books, games, and sweet treats. The porch looks out to the front perennial flower gardens and opens outward to the large 3-season screened in porch.
Today: We moved out every single item on the porch. Tomorrow, the carpet rips up. This week: Robert preps, tarps, screens, scrapes, caulks and sands, makes numerous trips to the hardware store. Next week: Elaine primes and paints from ceiling to window sills, walls and wainscot. The icing on the cake is when the new carpet goes down in a few weeks. Then we put it all back together! Champagne is already on ice for that evening!
Truth is, we enjoy it!!
Then I had the brainstorm to set it into Belgian endive leaves for a fresh, cool summer
hors d’oeuvre. It’s delightful! It originally came from a cookbook called
Irish Countryhouse Cooking, so I always feel close to my Irish roots when I make it.
2 green eating apples (I like tart Granny Smiths)
1/2 head celery
2 large carrots, scraped
2 green peppers
1 hard-boiled egg, chopped
1/2 pint mayonaisse
1 Tablesoon parsley, chopped
salt and pepper to taste
Belgian Endive leaves, wiped
Cut all vegetables into small slices. Mix well with the mayo.
Season with salt and black pepper to taste. Separate Belgian Endive leaves
and wipe them (never wash…it makes them bitter). Spoon salad onto
leaves and arrange on a serving platter. garnish tops with egg and parsley.