Hummus, Pita - Some Fun Variations

I am part of a small group of teachers who are writing standards and benchmarks for the ESL teachers in our district. It is my turn to bring the treats tomorrow. We are all hungry after work so each person has provided something savory and something sweet. I decided to make three flavors of hummus that I will serve with pita crisps, carrots and celery. I had hoped to make brownies, too, but ran out of time. I'll take Hersey's Kisses instead. Here's what I made:


Classic Hummus and Black Olive Hummus from Choosy Beggars


Basic Hummus

* 1 19 oz can of chickpeas
* 2 tbsp Tahini
* 1 clove garlic
* 1/4 cup fruity extra virgin olive oil *
* 1 lemon
* 1/2 tsp kosher salt or sea salt
* 1/4 tsp ground cumin
* 1/8 tsp cayenne **


1. Dump everything, except the chickpeas (garbanzo beans) into the bowl of your food processor and give it a good whirl to get everything chopped and mixed.


2. Drain the water from the chickpeas into a cup so that the liquid can be used to thin the hummus to your liking. Place the chickpeas in the food processor with the other stuff and run until it is as thick and smooth as you like it.

Here's how much you need if you want to make a base for three different flavors:
* 3 19 oz cans of chickpeas
* 6 tbsp tahini
* 3 – 4 cloves garlic, depending on size
* 3/4 cup extra virgin olive oil
* 3 large, luscious lemons
* 1 1/2 tsp kosher salt or sea salt
* 1 tsp ground cumin
* 1/2 tsp cayenne


Variation 1: Black Olive Hummus

1 batch of Classic/Basic Hummus (or 1/3 of the amount above)
3/4 cup briny black olives, preferably kalamata
1 – 2 sprigs of fresh oregano, or 1/2 tsp of dried


Choosy Beggars opted to hand chop and mix in the olives, as well as the oregano. I simply tossed them into the food processor with the chickpeas.


Variation 2: Indian Style Spicy Hummus

1.5 tsp turmeric
1 tsp ground coriander
1/2 tsp ground ginger
1 tbsp olive oil
1 tsp very hot paprika OR 1/2 tsp chili powder + 1/2 tsp paprika + cayenne to taste
1 tsp cumin


I had also hoped to make a Red Pepper and Feta Hummus that I found over at Gimme Some Oven blog, but I did not have red pepper in any form. This was part of a week of hummus recipes. I look forward to trying some of them out:

Roasted Red Pepper & Feta Hummus Recipe
(Original recipe)

Ingredients:

* 1 (15 oz.) can chickpeas, drained (juices reserved)
* 1/2 cup roasted red peppers (about 1 whole red pepper, roasted and peeled)
* 1/4 cup feta cheese
* 2 cloves garlic, peeled and smashed
* 2 Tbsp. tahini
* 2 Tbsp. lemon juice
* 1 Tbsp. olive oil
* 1 tsp. cumin
* 1/4 tsp. smoked paprika (or sweet paprika)
* pinch of salt, to taste

Method:

Add all ingredients to a food processor, and blend until smooth. Add in 3-4 tablespoons of water (or leftover chickpea juice) until the hummus reaches your desired consistency, then blend until smooth.

Garnish with crumbled feta, chopped roasted red peppers and/or chopped parsley if desired. Then serve or refrigerate.

Ali’s Tip:

If you’re not a huge fan of feta, feel free to sub in another crumbly cheese (gorgonzola, goat cheese, bleu, etc.). OR this recipe is also completely delicious without the cheese!




Peppy's Pita Bread (courtesy of Allrecipes.com)

Ingredients

* 1 1/8 cups warm water (110 degrees F/45 degrees C)
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 tablespoon vegetable oil
* 1 1/2 teaspoons white sugar
* 1 1/2 teaspoons active dry yeast

Directions

1. Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
3. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.
(note: My pitas came out okay. They were more life puffy crackers, which might be okay for my use. I think I was the problem, not the recipe. We are preparing for having our carpets cleaned so I simply did it in between other things, not paying enough attention to the recipe. I may have to try it again.)

I might even go one step farther and make some of them into flavored pita chips using a recipe from Cooking with Michele.

Pita Crisps
Yields 32 chips

2 pita breads
Olive oil spray or butter spray (or 1/2 cup melted butter)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon sea salt

Cut pita breads into eighths, then gently peel apart the layers to create 16 triangles from each pita bread. Lay flat on foil lined baking sheets and spray liberally with cooking spray or spray butter. (If you are using melted butter, toss the pita crisps with melted butter in a bowl.) Combine spices and sprinkle over the top of the pita bread, then bake at 375 degrees until crisp and lightly browned, about 8-10 minutes. Let cool and serve with hummus.

---A note to Liz = I'm glad you like the blog and the recipe for the meatballs. I thought they were great! Thanks for taking the time to comment. ~Tammy

Spring Begins to Unfurl and Pizza Recipes

Every spring I make a vow to myself that I am going to watch spring unfurl in my yard, that I will notice how the tree wakes up and spreads its leaves. I am watchful for a few days, then, next time I notice, the tree is fully leafed out and the hosta garden is going full speed. It makes me a bit disappoint that I somehow missed it, even though I walk through my yard every day.

This year it is different. I am making a concerted effort to notice, practically chart, how it changes and develops. I am even trying to document it with photographs.
I am amazed at how it goes. Some nights the plants seem to grow so quickly that you could almost watch the changes. Other nights, indeed,for what seems like many nights, nothing appears to happen. I think this might be the colder nights.

A week and a half ago the hostas were but a small nib poking out of the ground. Some of them have burst forth, sprouting up to six inches high, unfurling themselves to catch the rain that the heavens have offered for the last few days. Other hosta, different varieties, are still a bit more reserved and remain tightly coiled. The peony bushes seem to be having a race to see who can fill out first. My husband trimmed back a wild rose bush and there appeared a small peony bush that I have not noticed before. Funny enough, I found that my bleeding heart had hiked up her skirts and moved over about five inches from where I put here a few years ago. It seems that she would prefer to cozy up and in between the iris.

Friday night arrived and it had rained much of the day. After a long day with kids who were very needy I go to my van only to find that I have a completely flat tire and a broken windshield wiper. A couple of brothers who are strong and know about cars helped me change my tire and I zipped over the Sundance to get both problems fixed. Ethan was with his friends, Ellie was ill, slept most of the day and wanted nothing more than to sit in chair and watch movies. I was in the mood to cook so I made pizzas. Ellie went with a classic cheese pizza. Larr wanted his usual sausage with black olive and I made myself a Margherita pizza with fresh mozzarella. I left off the tomato sauce, opted for a small bit of olive oil, fresh mozzarella and marinated artichoke hearts. I would have added fresh basil leaves and pine nuts if they had been available. I also added lovely, thin slices of Roma tomatoes.


Here's my go to recipe for pizza crusts in the bread maker. It is from More Bread Machine Magic by Linda Rehberg and Lois Conway. It is one of the most used,stained and loved cookbook in my kitchen:



Pizza Crust Dough

1 3/8 cup of Water, warm (about 110 degrees)
3 TBS Olive Oil
1/4 cup Sugar
1 1/2 tea. Salt
4 cup Flour, all purpose
2 1/2 tea. Instant Yeast

1. Place all of the ingredients in the bread pan in the order that they are listed, set to the "dough" setting and press start.

2. Pre-heat the oven to 450 degrees.

3. When it is finished turn it out onto a floured surface. I usually cut it into 2-4 pieces so that we can have a variety of pizzas. Roll them out and add the toppings. If you like, you can let them rise for a while.

4. Bake them on the middle shelf for about 15 minutes, or until the crust is nicely brown and the cheese is melted.

Her are the girls at last week's cotillion class:

Quilty, Color Inspiration and a Bit of Unexpected Free Time

I ended up with some unexpected free time today because the race this afternoon was canceled. As we were driving over to the park we noticed the beautiful but dangerous lightening and hail. I am faced with the choice of cleaning that pesty bathroom upstairs or maybe sneaking in a bit of sewing. I have not had a chance to do fun sewing for a while. I checked my blogs and found a wee bit of inspiration over at Simply Robin Blog. Here's some of her stuff from Flickr.


1. Untitled, 2. Quiltlet #3, 3. Quiltlet #2, 4. Quiltlet #7, 5. Quiltlet #9, 6. Quiltlet #10, 7. Quiltlet #11, 8. Quiltlet #13, 9. Quiltlet #14, 10. Quiltlet #15, 11. Quiltlet #6, 12. Quiltlet #5, 13. Quiltlet #4, 14. Quiltlet #17, 15. Quiltlet #16, 16. Quiltlet #19

You can also visit her new blog over at Robin Ferrier.

------------

Monday evening I had the pleasure of taking Ethan to his PreProm Dinner Etiquette Party that took place at the Boulder Country Club.

We arrived at 6:00 and I went in with Ethan in the hopes that I might be able to watch the class. However, we found that there was a greeting party and table assignments. I bid Ethan a good night and headed off to find somewhere to hang out for about three hours. I arrived just before the party was over and able to watch my boy in action. I was struck by how different the high school group was from Ellie's middle school group. They were clearly less sky and had a different, fun kind of energy.

The evening began with an elegant, simple salad. This was followed by a palette cleansing bit of sorbet that had been decorated with a bit of orange rind and a sprig mint and another of parsley. The kids at the table really enjoyed each other's company. Before the next course came they had a chance to get up and dance a little. The main course was a breaded chicken with a sauce on top of mashed potatoes, with a side of yellow and green peas. Ethan thought this was a wonderful dish, much more tasty than he had expected. There was more dancing, which was rounded out with a dessert of decorated fruit and custard tarts. Some of the students won prizes and everyone enjoyed more dancing. It was fun to see how energetically he dances. Many of the girls were wearing long gowns and had fancy hair dos. The other looked equally lovely. Ethan thought that his was the best table there. The organizers seemed to have done a wonderful job of planning the seating arrangements. With just one class to go, Ethan hopes that next week he will remember to ask some of the people for their phone numbers so they can continue the friendships they have begun.

Catching Up and Cooking A Lot

I've beer remiss of late about posting and writing about our activities. Here's some that are worth posting:

Here's Ellie at yesterday's race, the Haystack Time Trial. She had a good time and came in fourth place. She was the first 13 year old over the line.



These are photos from the Front Range Mountain Bike Series, Race #2. Ethan rode in the Men's C and was very challenged by the competition, but he had a good time.


There was Cotillon class last week:


Here's photos from last week's Boulder Roubaix. Ellie came in 3rd.






Today I cooked a bunch of things, getting ready for a busy week. I made the Tangy Pineapple Chicken that I posted yesterday. I am pairing it with a Salad of Apples and Oranges with a Honey Garlic Dressing.

I also made Meatballs in Peanut Chile Sauce and Balsamic Chicken with Spring Veggies, both from the "A Year of Slow Cooking" blog.



Salad of Apple & Oranges with Honey-Garlic Dressing

(featured on Inn Cuisine, recipe courtesy Abingdon Manner Inn & Restaurant Found by me via Foodgwaker at Inn Cuisine. )

Yield: Serves 4

* 1/4 cup honey
* 1/4 cup Wesson oil (olive oil)
* 1 clove garlic, peeled and finely minced
* bibb lettuce, chopped (I used hearts of Romaine)
* red and green lettuce, chopped (I did not have this)
* 1 red apple, thinly sliced (unpeeled)
* 1 green apple, thinly sliced (unpeeled)
* 2 large oranges, peeled and sectioned
* optional – a sprinkling of chopped & toasted walnuts, pecans or almonds

Mix the oil, honey & garlic in a jar (with lid) and shake before serving. Tear or cut lettuce(s) into bite-size pieces and mix with apples and oranges, add toasted nuts if desired, and toss all with dressing. Serve immediately.

Read more: http://inncuisine.com/luscious-lunches/fix-it-fresh-recipe-abingdon-manners-salad-of-apples-oranges-with-honey-garlic-dressing/#ixzz0lUbgGn99

Aliums Mosaic, Ornithology Plate and Spending Time with The Girl - They make me happy!

I'm in a gardening kind of mood. Many of the bloggers I follow have been posting gorgeous photos of plants and flowering trees. Here in Colorado, we are not there yet, but small things are starting to make their presence known in my garden.

This year I think I might have to add Aliums, especially the giant globe type, if they are hardy enough for our zone.

1. alium, 2. Alium, 3. Alium III, 4. Alium #44/365, 5. Swedish aliums, 6. Alium II, 7. Aliums, 8. June 6th 2009, 9. Bokeh Bells


Today Ellie had a time trial race up at Haystack Mountain. It had been threatening to rain since last night, but instead we had weather that was perfect for riding. The afternoon racers had a different story. It began to sprinkle just as we were leaving and as I see facebook photos from the race it looks like they had a downpour.

Ethan opted for a mountain bike race instead. He had a fun time, but had, as he puts is, "large slice of humble pie."

On the way home from the race Ellie and I stopped by Flatirons Mall. Coldwater Creek was having a 25% off everything store so I decided to buy a set of the Ornithology plates that I have been admiring since, oh, something like January. I plan to hang them in the bathroom. I love bird stuff.


While looking for a photo of the plates I came across a promising blog, Mangos, Chili and Z.
She has a recipe for pineapple chicken that I think I might need to try:

Tangy Pineapple Chicken

2 whole chicken breasts without skin
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1 tsp vegetable oil
1/2 can pineapple chunks in juice
1 Tbs cornstarch
1/8 cup Dijon mustard
1/8 cup honey
1 clove garlic — minced
Rice — cooked

Sprinkle chicken with thyme, salt and pepper. In a skillet, brown chicken in oil.

Meanwhile, drain pineapple reserving the juice. Combine cornstarch and 2 Tablespoons juice until smooth. set aside.

Combine mustard, honey, garlic and remaining 1/2 of the can of pineapple juice; mix well.

Add to pan, bring to boil, reduce heat; cover and simmer for 15 – 20 minutes. Remove chicken and keep warm.

Stir cornstarch mixture and add to pan; bring to boil for 2 minutes.

Return chicken to pan, top with a few of the pineapple chunks and heat thoroughly. Serve over rice.

Servings: 2

I followed one of her links and found "Nibble Me This". I looks like I might have to add that to my blogroll, too. Maybe I could learn somethings that will make me a better grillmaster.

Visual Stimulation

1. あじさい / Hydrangea, 2. Reflection, Refraction, and Transmission, 3. Hydrangea, 4. hydrangea blue, 5. Hydrangea macrophylla, 6. HBM with Hydrangea 'Izunohana', 7. Blue hydrangea after the rain, 8. Hydrangea in San Francisco, 9. Blue Hydrangea, 10. アジサイ/Hydrangea, 11. Hydrangea macrophylla, 12. Not available, 13. Hydrangea, 14. Hydrangea, 15. Hydrangea, 16. Pastel Purple, 17. Inside, 18. Hydrangea 10　/ 紫陽花, 19. Hydrangea　/ 紫陽花, 20. Hydrangea


Life is not exactly smooth today, so I thought I would enjoy a bit of electronic window shopping. Here's some fun stuff that I stumbled upon while reading through some of the blogs I like to follow. These are not exactly my style in my home, but I love them. You gotta check them out.

Saltflower I by Graham T. found over at Harmony and Home


Graham and Brown: (found via Twig and Thistle)
Alium Purple, from the Essence Collection
Alphabet Paper by Basso and Brooke
Navonna by Laurence Llewelyn-Bowen

This is Vitality Floral - Spirit Collection over and Graham and Brown.


Then I was thrilled with some of the flower photos I came across while looking for images of the wallpaper to share with you. You gotta check out EncinoMan's images. While you are at it, you can check out these,too:

Slow Cooking and Trying to Slow Down...

photo borrowed from A Year of Slow Cooking blog

Today I don't feel like being at work. I've just had a few too many deadlines and things I have to do outside of the work day and am feeling a tad bit burnt out. I discovered a cool new blog via Pioneer Woman. It is A Year of Slow Cooking.
This appeals to me because I don't feel like cooking, either. This weekend I am going to try the Meatballs in Peanut Chile Sauce
and the Balsamic Chicken with Spring Veggies.



I am also tempted by the Cobb Salad over at Smitten Kitchen. I'll report back to let you know what my family thought.

A Few New Things...

My heels crack ever winter. Its from wearing my Berkinstocks when I wear shoes at all. I don't like shoes that close in my feet, but I had lost that battle. I decided that if I must wear shoes that cover my heels, they better be comfortable ones. I had none that fit the bill, so I headed to REI where I found some that are comfortable and cute, in a sporty kind of way. I love that they can be adjusted simply by pulling straps down farther on the velcro.


A while back I also bought myself a skirt from Coldwater Creek, one of my favorite stores. I was looking for something to wear to the cotillion ball. I was not having much luck, but I loved this when I saw it. One side features watercolor style flowers. The other had a nice blue pattern. I also loved that it is flowy.

My family did not share my opinion. In fact, they said I would look like I was wearing a "Grandma Couch". I thought, "well, I very well can't go to their Balls looking like I am wearing old women furniture and embarrassing the children." (I embarrass them enough as it is.)I reluctantly decided that I would return it. It did not seem reasonable to keep a $80 dollar skirt that I could only wear when I was not with my family. However, when I went to return it the saleswoman mentioned that it was down to $21. Did I want her to do a price adjustment instead of a return? I hemmed and hawed for just a few minutes, ultimately deciding to keep the skirt. I wore it to school the very next day, happily.

Teen Literature Conference Recap

Last week was kind of crazy busy. On Friday I hosted the preconference dinner party for about 30 people at my home. I wanted the tables to look nice and kind of match. I searched for 8 matching table clothes for days, but never had any luck. The closest I could get would be three matching tables. My friend Laura suggested that I modify flat sheets, but that was not an option either. Luckily, the Gods of Dinner Parties and Good Deals came together for me and steered me towards an awesome deal. just when I was just about to give up I spied a lovely blue woven material on the clearance rack at Walmart. It was just $1.50 per yard and was 58" wide. I was thrilled to find that I hit the jackpot when I could make all of my table clothes for less than $25. I also got a deal on flowers and candy at Sam's club. In the end each table sported a nice blue tablecloth, an arrangement of flowers, a set of salt and pepper shakers and a cute, polka dotted dish of spring colored M&M candies.

Matt de la Pena with Ellie and Christy



That afternoon they special guests, our key note speakers,Matt de la Pena and Ellen Hopkins, showed up thirty minutes early. I was still cooking, complete with my favorite, very used apron on. They were cool about it all and that was the start to a wonderful party. I made the sugar cookies I wrote about earlier especially for Matt. I told him about my bake off and indecision. He smiled politely, perhaps amused. Then he explained that he is a bachelor. He just buys cookies from the grocery story. I think he was please to have such a treat.

We had almost 30 people over, with tables set up in nearly every room on the main floor. It is a great place for a party as the big room can hold table space for up to 14 people. We laughed, we ate and we swapped stories. And we put together the gift bags for our various presenters and speakers. That was fun, too. Everyone went home early since the conference started at 7:30 a.m. the next morning.

Saturday seemed to come quickly. Ellie was excited and ready to go by 5:17 a.m. This made it possible for us to stop by Starbucks for a special early morning treat. The conference was a hit. We sold out almost two weeks before our deadline. We had 450 people register and another 30+ who did walk in registration and paid the full price even though they knew they did not get a breakfast, lunch or guaranteed seat. We had a great set of sessions.

Ellen Hopkins was a big draw. She wrote Crank, Glass, Burned and many others. Her heartbreaking stories about lives torn apart by addiction really touched people's lives.

Lauren Myrcle with Ellie, Anna and Christy



After the conference was over we treated Matt, Ellen and our committee members to dinner at a nice downtown restaurant.

Ellen Hopkins with Ellie and Christy





Ellie, Christy and Amy Efaw

Oh My, I am Busy and Tada- My First Ever Web Site Finally Launched!

So much has been going on that I forget to post about some pretty cool things. One big one is the fact that I launched my first website about two weeks ago. Or rather, the one I designed was made public. I'm pretty proud of myself because I taught myself how to do it. I did this through watching videos on Lynda.com and getting tips from my friend who teaches web design. I've wanted to learn how to do it for some time. It was a pretty big deal. Even now there are already things that I want to change and some things I cannot figure out. For example, everything looks great when you look at the website through Mozilla FireFox, but it does not display correctly in IE. I will have to figure that one out. You can view it at blacksheepcycling.org.

The kids have started back up with a good bit of racing. We had the first race in the Karen Hornbostel Memorial Time Trial last night. I went from a day long intensive training, picked up a team mate and headed to Cherry Creek where my dear friend and angel, Laura, had made me a tasty, filling and sin-free turkey and cheese wrap with sprouted bread. It was such a treat to go from the whirlwind of the day I had to that. I'm guessing that she doesn't even really know how nice that was to have such a treat. I hope that some of my actions make her feel equally supported. It was great fun to watch Ethan and Bradin zip around as they warmed up. Ethan's unzipped racing jacket flapped merrily behind him as he stood up on his pedals and glided through the parking lot, back and forth, laughing much of the time. I went to capture the moment and found that I had not brought my camera along. Hopefully there will be a repeat performance next week. Ellie had a good time too. Her time was not what she might have hoped for, but that is because she stopped in the middle of her race to help a much younger racer who had fallen, still had his feet clipped to the pedals and was crying. I am proud that she made the choice to help that young boy. After all, good character is far more important than good race time.

Right now I am gearing up for the next big thing. I am enjoying a simple dinner a bit of ice cream and my favorite blogs before I tackle setting up the main floor of my house for a 30 person dinner party I am hosting tomorrow evening. I'm part of a committee who puts on the Colorado Teen Literature Conference. The pre-conference dinner is at my house since I can fit the most people inside. It has been a catlyst for cleaning and painting, though tonight there is plenty of straightening to be done yet. I'll be making 7 table clothes, too. I tried to find some reasonably priced ones that matched, but had no luck. I want the various card tables and folding tables to look nice. I see my home through the eyes of my friend who are without kids and all that such a life style brings into the house. Our house is humble, warm and inviting, but our mostly hand-me-down furniture style is a bit mismatched and to top it all off, the dishwasher is broken. No matter, I will make it work. At Walmart I found mill ends of a lovely deep blue woven fabric that is 58" wide for $1.50 a yard. With a small bit of effort I will get just what I want and all for under $20. You can't bet that deal.

Okay, we'll I should get to it. I'll report back with tales of funny authors, great committee member and a smashing conference that is already sold out!

A Short and Lovely Get Away Vacation at Red Crags Bed and Breakfast

After all of that cleaning and painting, Larr planned a short and wonderful overnight vacation at the amazingly beautiful Red Crags Bed and Breakfast. Located in Manitou Springs, just over an hour from us, we spent the drive chatting about what we wanted to do once we arrived. One look at where we were staying and those plans were out. We simply wanted to bask in the warmth of the sun, admire the estate and relax.




This is a special piano that was made with now extinct wood from Africa.


Here's one view of the fun room we stayed in. It was originally the coach house. It was large enough to sleep all of us.




We met Rex, Perrin, Calvin and his friend, Emma, for a wonderful dinner at Adam's Mountain Cafe. I think I had the best meal.
I started with what I thought would be a simply house side salad. Eating the curly cut carrots was a lot of fun and the roll was amazing with butter and honey.

I followed that with the Criosanti with Roasted Figs, Carmelized Onions, Colorado Goat Cheese, Roasted Pecans and Pear.


They came back to the B&B after dinner to continue our visit. After they left the kids and I spent a good bit of time in the hot tub. I went in at around 10:00 p.m. The kids stayed out until midnight. They loved having the light breeze, the twinkling stars and a chance to be silly together.

The next morning Brett, the owner, cooked up a breakfast treat that was as wonderful as it was beautiful.








OnaLedge - The Artist's and Visitor's Cottage



The large antlers on this mantle were a gift from Teddy Roosevelt.




This cut building is actually part of the restuarant that is next to the Oneledge. It was built by the same folks who built Onaledge. (I've modified the photo with textures curtsey of Jerry Jones over at Shadowhouse Creations.)


As we were leaving we said good bye to the deer who were enjoying the Easter morning. Ethan spied this wonderful lamp just near the gate. (I thought it deserved the Jerry Jones style treatment, too.)


If you happen to need a break from every day life and want to feel like your a jet setter from the last century, then this is a place you should consider. I look forward to when we might be able to visit again.