1 cup pumpkin

2 T. canola oil

1/2 cup sugar

2 tea. cinnamon

1 tea. nutmeg

1 tea. ginger

1/2 tea. cloves

1 1/2 cup unbleached flour

1 1/2 cup mixed flours (equal parts soy, corn, oat, barley, brown rice flours plus flax seed meal)

5 tea.  baking powder

enough milk to make moderately thick batter

Combine all ingredients and fry on hot griddle. Great with carmelized bananas or with  homemade cranberry sauce and maple syrup

Cost: $15/book plus $3 shipping. May be ordered by mail or email.

2 cups flour
1 tsp. soda
1 cup buttermilk

2 cups of rhubarb
1 tbsp. flour

Topping:
1/3 cup sugar, 1/2 cup rolled oats, 1/2 tsp cinnamon, 1/4 cup butter

Dice rhubarb and toss with 1 tbsp. flour. Set aside.
Cream butter and sugar, then add egg and vanilla. In a separate bowl combine flour and soda, then add to creamed mixture along with buttermilk. Stir just to combine well. Fold in rhubarb. Pour batter into a greased 9×9 baking dish.
Mix topping ingredients and sprinkle over batter. Bake at 350 degrees to 45 minutes.

I buy whatever appeals to me but most of my pots are English, American, or Japanese from the 1930s-1940s. I could own just about any Hall ever made, and love pre-WWII Japan ceramics. I have a number of English pots, mostly Arthur Wood and would happily buy just about any English Deco piece.

Having always enjoyed good loose leaf tea, teapot madness has also led to my pursuing a study of tea. As a result, I have become much more discerning about the tea I drink and offer to our guests and friends. We buy our tea wholesale from a number of sources and sell a good selection of high quality greens, blacks, and a few rooibos blends. Tea tastings, which we do several times a year are open to the public and we do private teas by appointment.

Here are a few of our most popular blends:

Cherry Rose Green
Buckingham Palace
Vienna Opera Ball
Orange Blossom Oolong
Organic Earl Grey
Rooibos Provance

Each of the above teas (and many others) is available for $6/100 gm package. Our Dragon Tears, a very high grade hand rolled green tea flavored with jasmine blossoms is by far the most wonderful jasmine I have ever had and is available for $8.50/50 gm package. All of our teas may be mail ordered by emailing us at innkeeper@ariverwalkinn.com. A shipping fee of $3 for the first package and $1 for each additional package in the order will be added to the above prices.

A complete list of our teas and tea accessories is available upon request. Also feel free to email me if you want to chat about teapots or would like to know what teapots I currently have available for sale.

In a small sauce or fry pan melt butter and sugar. Add sherry, stirring until sugar is dissolved and mixture is bubbly-not long at all. Add nuts and fruit and stir to coat.

Place round of brie in a glass pie plate and top with the fruit/nut mixture. Bake in a 350 degree oven until top is browned and side is soft. Ascertain this by pressing your finger on the side of the brie. If you bake too long it will be runny and we don’t want that. Also the temperature is not crucial, so if you are baking something else at another temperature the brie will do just fine as long as you keep an eye on it. Serve with crackers or thinly sliced dense french bread. I am telling you, people love it and will be ever so impressed until you give them the recipe and they see how easy it is.

Possible combos:
Dates/walnuts
Cranberries/pecans (my personal favorite)
Apricots/almonds
Golden raisins/almonds
We made it for a wine tasting recently and did a combo of crans, dates and apricots because that is what we had on hand. Worked just great.

1/2 cup butter
1 cup sugar
2 whole eggs
3 egg yolks
1/2 cup lemon juice-preferably meyer
at least one T. lemon zest

Melt butter in a heavy bottomed saucepan. Remove from heat and add sugar. Let it cool a minute or two. Whisk in eggs, then lemon juice and zest. Return to medium heat and cook until bubbly, whisking very frequently. Do not overcook. Curd will thicken further as it cools. You can store it refrigerated for up to one week or more but it is unlikely it will last that long.

2 cups unbleached flour
3 T. sugar
2 tea. baking powder
1/2 tea. baking soda
a dash of nutmeg
a couple of teaspoons of orange or lemon zest-I usually use lemon
1/4 cup butter
1/2 cup buttermilk
1 egg

Combine dry ingredients. Cut in butter. Beat egg into buttermilk and pour over the dry ingredients, mixing with a fork. Turn dough onto a floured board and knead briefly. Form into a 7inch circle and cut into wedges. Bake on an ungreased sheet at 350 for 12-15 minutes. If using convection oven set at 330.

2 eggs
½ cup whole milk
1 tea. vanilla
Thick cut whole grain bread-or Challah if Susie is coming

Beat the eggs, milk, and vanilla in a shallow dish-a pie plate works well. Dip each side of the bread (I scrape off the excess with the side of a fork as not too much egg is my preference). Cook over medium heat in a skillet which has been sprayed with cooking spray or oiled lightly. Sprinkle the “up” side with cinnamon before turning.

Now, what to put on top?
· Pear-Ginger Syrup. Serve with smoked chicken & apple sausage off the barbeque.
· Top with a wedge of baked brie and pass maple syrup. Bacon on the side.
· Top with a freshly baked fruit crisp and pass maple syrup. Bacon on the side.
· Brandied Apple Syrup and Sugared Pecans. Pork sausage links on the side.

“Tea is a work of art.”
Kakuzo Okakura

“What better way to suggest friendliness-and to create it- than with a cup of tea?”
J. Grayson Luttrell

“Every good cause gains strength, and fervour, and determination when it is heated over a cup of tea!”
James Hurnard

“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.”
Henry James

“There is always a great deal of poetry and fine sentiment in a chest of tea.”
Daniel Johns

“There is no trouble so great or grave that cannot be much diminished by a nice cup of tea.”
Bernard Paul Heroux

“Come along inside and you’ll see if tea and buns can make the world a better place.”
Kenneth Grahame

“When I drink tea I am conscious of peace. The cool breath of Heaven rises in my sleeves and blows my cares away.”
Lo Tueng