Yelton Manor Boutique Hotel B&B

The Manor’s porches get a face-lift in 2012!

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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!!

 

Rainbow Salad in Belgian Endive Scoops

Yum

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This is a recipe that I served as a holiday salad for years.

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.

Rainbow Salad

2 green eating apples (I like tart Granny Smiths)
1/2 head celery
2 large carrots, scraped
2 green peppers
1 cucumber
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.
Serve chilled.

Kudos!
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