Behind the Blueberry

What is Chocolate Weekend?

noreply@blogger.com (Innkeeper Seely) — Tue, 09 Feb 2010 20:53:00 +0000

A few years back we were looking for a midwinter special that might coax people to brave the elements in the Northeast and spend a couple of nights away from home.

Seely comes from a long line of chocoholics and David, who is pretty good at remembering birthdays and anniversaries, had a curious mental block when it came to Feb. 14th. He frequently needed to make amends (usually a couple of days late) which required more expansive action than a timely gesture would have.

The convergence of these two personal weaknesses led to a brainstorm a few years back to offer an event that would satisfy the strongest craving for chocolate and schedule it on the weekend of (or immediately following) Valentine's Day. Two nights in a cozy B&B with treats and desserts of all kinds seemed the perfect antidote to winter blues or forgetful lovers. That brainstorm became Chocolate Morning Noon and Night Weekend.

In addition to breakfast, on Chocolate Weekend we prepare two buffets every day:

In the afternoon (4 p.m. to 6 p.m.), we serve finger foods such as brownies, chocolate chip cookies, cream puffs, cannoli and various chocolate dipped fruits.

After the dinner hour (8 p.m. to 10 p.m.) we bring out the heavy-duty desserts, chocolate chip cheesecake, Black Forest Cake, Snickers Pie.

And if that doesn't satisy your sweet tooth, we can even offer a little extra at breakfast. Chocolate chips instead of blueberries in your pancakes or some ganache on your French toast. We're still working on how to chocolatize the egg dishes. Mole' perhaps?

Everything we offer is cooked or prepared by us on site. Seely can't bear to even look at the oven for at least a week after the event.

And when the guests have gone, we invite our student boarders and a few neighbors in for an after-party to work on those leftovers. Anything to remove the temptation to do too much grazing ourselves.

If you have procrastinated there are a few rooms still available for this year. And it isn't too soon to plan for next year....

posted by Innkeeper David

Storing tax records on the cheap

noreply@blogger.com (Innkeeper Seely) — Wed, 03 Feb 2010 18:29:00 +0000

You would think in a house of this size there would be plenty of storage. Unfortunately, Victorians didn't really think much of closets unless they needed a place to stash my Irish ancestors (AKA, the help) over night. They liked having big flashy pieces of furniture to show off to their friends instead.

Every year I drag out our business records and prepare documents for our CPA to figure out. (She's a saint.)Then I have to save all of those documents for eternity. Well, seven years at least. We have several file cabinets chok-a-bok full of records. Each year one year's worth gets pulled out and a new year gets stored.

Y'all know you can't just toss stuff in a drawer though and expect to be able to find something the CPA wants when she calls next year. That means you have to store each year's valuables in something. Obviously every retailer in town has boxes and files galore to sell you but I am just too cheap to spend that kind of money on something that is going to sleep in a file drawer before going into the fireplace seven years from now.

My solution is to go to a Dollar Store and purchase appropriately sized gift bags with handles. One year I found wedding bags. One year it was party stripes. This year I've gone with florals. Usually I can get everything in two bags so I always buy three that match. (Better to have an extra for a gift than a mismatch in the drawer.) The matching bags help me find my files by year even if both bags don't fit in one drawer.

And that's what Works for me on Wednesdays.

Not all that long ago...

noreply@blogger.com (Innkeeper Seely) — Mon, 01 Feb 2010 05:04:00 +0000

Not all that long ago we blogged three times a week whether anybody read it or not. Then December came along and two milestones disrupted our lives. Blogging, among other things, became a sporadic event.

The first milestone was Seely's entry into the academic world as a last minute Adjunct Professor at Johnson and Wales University. She was asked to teach the Small Properties Management class during the Winter Trimester. The course covers issues related to running lodging establishments between 3 and 40 rooms with emphasis on the 10-20 room inn. The class was larger than expected (36 students) and has been quite challenging at times. The class meets on Monday and Wednesday afternoons but much time is devoted to correction assignments and preparing lesson plans.

The second milestone was our decision to do some kitchen remodeling after our old stove died. This project has been put off repeatedly over the years yet materials had been collecting for it. The gutting for the flooring went quickly but the delay over the stove went on for (seemingly) forever.

We worked out a routine: Seely would go to class and Dave would destroy part of the kitchen. Seely would come home from class, compliment Dave on his work, and rebuild part of the kitchen. It was quite the system. At this point 14 of the 16 cabinets are installed, the flooring still looks wonderful, the commercial fridge and freezer are in place, and all the other appliances have homes. The only big job left is installing the new laminate on the new counter but at least it is on order. Not a stylish space but functional and we like it.

The class? Well, they still have to turn in their group projects although most of their rough drafts show promise. There is one more paper to write. Then there is the final exam which they probably dread as much as I dread making it up. There's only a few weeks left in the trimester and a lot for all of us to learn.

Our very first Wedding!

noreply@blogger.com (Innkeeper Seely) — Sun, 10 Jan 2010 01:31:00 +0000

Blueberry Cove Inn, Narragansett, RI, announces the successful completion of their very first wedding ceremony on January 9, 2010. The happy event was attended by the bride and groom, and 16 of their friends and family members. The brief nuptials were followed by a champagne toast and departure to their wedding dinner.

Best wishes to Justin and Laura

Now weddings are pretty common in Narragansett. After all, it is a beautiful town with wonderful places to hold ceremonies, receptions, and have fun in between the official events. Certainly we have hosted many wedding groups over the years and enjoyed the variations on wedding themes. What is completely uncommon is hosting a wedding of any size here at Blueberry Cove Inn.

For years hopeful brides have contacted us about small weddings but for many reasons we refused to consider the possibilities. Suddenly last month Dave agreed to this small event without hesitation and without consulting me. I had no objections mind you, but everyone that knows Dave thought that he had lost his mind.

Would we do it again? Very possibly. If you catch Dave in the right mood. Or call back and ask for me.

A Happy Christmas to All from Narragansett

noreply@blogger.com (Innkeeper Seely) — Fri, 25 Dec 2009 20:57:00 +0000

After breakfast some of the guests got frisky.

Or maybe we just fed them too much and they needed some exercise.

In an amazingly short time they had a new friend.

So we coaxed the whole family into a holiday portrait.

And they returned the favor.

Happy holidays to all,

Innkeepers Seely and David

Gingerbread Season

noreply@blogger.com (Innkeeper Seely) — Wed, 23 Dec 2009 01:39:00 +0000

I was reading The Homesick Texan's entry into the world of gingerbread construction projects - her personal rendition of the Alamo - when I realized that I haven't made my favorite seasonal treat: gingerbread.

I tried and failed making gingerbread houses in the past. To be honest, I didn't have the patience for the work. In those days you never ate the houses so I really wasn't motivated.

I did not invent this recipe. It was one of the first things I made as a naive bride in 1976 out of my brand new Joy of Cooking . That whole book was so exotic to me in those days. Now it is just a well thumbed, cover falling off semi-antique that I wouldn't give up for a newer edition no matter what the bribe.

So give this a try or just come on over and help me take care of my treat. Silly Dave who loves so many things with ginger won't touch it.

Gingerbread (Joy of Cooking)
Preheat oven to 350, grease a 9x9 baking pan

Melt 1/2 cup butter, cool slightly then beat into 1/2 cup sugar and 1 egg until fluffy.

Sift together 2 1/2 cups flour, 1 1/2 teaspoon baking soda, 1 teaspoon each ground ginger and ground cinnamon, and 1/2 teaspoon of salt. (optional: nutmeg or allspice.)

Combine 1/2 cup light molasses, 1/2 cup honey, and 1 cup very hot water. (optional: 1 tablespoon grated orange peel)

Add the sifted and liquid ingredients alternately to the butter mixture until blended. Bake about 1 hour.

Enjoy plain, with a dusting of powdered sugar, or with lemon curd sauce.

Do you decorate for Christmas?

noreply@blogger.com (Innkeeper Seely) — Wed, 16 Dec 2009 18:12:00 +0000

We do dress up the inn a bit for the holiday season. It usually starts with the purchase of a nine-foot tree for the living room. Seely does lights, I string popcorn and we both share ornament hanging duty.

We hang wreaths on the front door and all the doors to the guest rooms. Penguin sentries stand guard on either side of the front steps to keep grinches away. Frosty the Snowman and his main squeeze, Icilla, point the way to the side porch steps, so guests know how to find the entrance from the parking lot.

The most time-consuming and coldest duty is putting the outside lights up. It usually takes me one entire afternoon to find the boxes in the basement, untangle the strings and test them to weed out the duds.

In past years we have done some pretty elaborate light shows involving shrubbery, the penguins and all the porch support posts. With utility costs rising and power consumption politically incorrect, (and the fact that the new bushes aren't big enough yet) we took a more minimalist approach this year. Six strings only (two along the roof line, four along the porch rails and handrails by the steps. I set a personal record by getting the whole thing done in two hours, 18 minutes.

The decorations stay up until the first day without guests in the New Year. It takes pretty much an entire day to take everything down, pack it up and stow it away for next year.

Posted by Innkeeper David

The 2009 Tree has Arrived

noreply@blogger.com (Innkeeper Seely) — Sun, 29 Nov 2009 21:07:00 +0000

We like Christmas trees and for our 34 years together have always had some version in our home. Once we had the inn we felt obligated to get a tree that touched the ceiling, almost 10 feet worth of tree that is. Fortunately for us the nearby Highland Farm has a huge selection of trees, natural decorations, roping and such. We walk past the carefully pruned high end trees, smile at the pretty mid-priced options and head straight for the bargain trees - $24.99 this year - and always find a tall, straight beauty within moments.

This year Seely actually spotted the tree from Route 1 as we were driving up to the place. Most of the time we are looking for something tall and skinny with three nice sides as we stand it in the corner of the living room. This year we have tall and fat with four nice sides. We'll be decorating it next weekend if anyone wants to come by to help. And the Farm will have plenty of trees if you want to pick up your own bargain.

The Kitchen

noreply@blogger.com (Innkeeper Seely) — Tue, 24 Nov 2009 01:48:00 +0000

The stove is dead. The floor isn't getting any prettier. The new stove is in the wings. Everyone who thinks this is the time to put in a new floor raise your hand. Everyone who thinks that putting in a new floor found on Craig's List at half the price of retail is a better idea raise your hand. The rest of you, go read some other blog.

Now don't get overly excited. We aren't shooting for a show place kitchen here. Most of our guests and readers have nicer kitchens than we want or need. Karma often presents itself on Craig's List. This time it was in the form of a high end thick vinyl flooring in a flagstone pattern that was remarkably similar to the flooring we had selected for our kitchen in Houston. The price was right. The size was right. Seely's drive almost to New Hampshire to pick it up on a sunny Sunday afternoon was quite pleasant.

The first day we removed everything from the kitchen floor: knee wall, cabinets, appliances, and plumbing.

The second day the old flooring and subfloor were removed and the new subfloor was put down.

On the third day of fun the vinyl was rolled out and allowed to rest (as were the workers.)

The fourth day we brought the cabinets and appliances back in and waited for the plumber to move the sink lines. The plumber didn't actually arrive until the fifth day which was a very good thing since we had guests that evening and were beginning to worry about how we were going to cook breakfast without a sink.

And that's how you get a new kitchen floor in five days. After the stove arrives the cabinets will be placed in their final positions and we'll have some new photos.

Where do you get your recipes?

noreply@blogger.com (Innkeeper Seely) — Fri, 20 Nov 2009 18:50:00 +0000

Because I am strictly a self-taught cook, most of my breakfasts are borrowed or appropriated from various sources. Magazines like Cooking Light, Gourmet and Southern Living have all made contributions. The innkeepers on our web group are also very generous about revealing their creations.

Like most cooks, I do have a tendency to make small modifications geared either towards my own taste or based on what I hear from guests. Because of my own insecurities about my culinary skills, once I fine-tune a recipe to the point that I'm getting regular good response, I tend to stick with it. I have 6-8 recipes that are reliable standbys -- easy to prepare, can be cooked within a half hour and will hold for 20 minutes if the diners show up late.

For guests with special needs like diabetics, vegans and those with allergies, there are a number of good websites that offer suggestions on substitutes for existing recipes or specific entrees for those who can't tolerate our regular dishes. Seely often gives me a hard time because she wants to offer guests more variety, so we fine tune a new recipe or two every winter.

Here's one of recipes that we did create on our own:

Irish Jack Eggs

8 large eggs

1/2 cup of half and half

4 oz grated pepper jack cheese

1/2 cup shredded hash browns

Beat eggs and half & half in a mixing bowl, then pour into 4-6 oz. greased ramekins, filling each about 2/3 of the way. Sprinkle in the hash brown and pepper jack to taste. Depending on the size of the eggs, it usually makes about 8 servings.

I do the prep the night before and refrigerate it. In the morning pop as many as needed for a sitting into the oven at 350 for about 25 minutes. The mixture will rise like a souffle and, if served immediately, will have a fluffy texture with a spicy kick.

The Kitchen

noreply@blogger.com (Innkeeper Seely) — Mon, 16 Nov 2009 16:27:00 +0000

We've done a lot to this building over the years. Our focus has always been on the guest areas and the basic infrastructure (roof, boiler, the basics.) Our kitchen is another matter. There are limits to what you can do with a 14 x 14 ft. space that is broken up by four doors and four appliances while respecting food safety guidelines and the balance in the bank account.

Beth, our beloved sister and Marketing Director, will have us committed if we publish any photos with this post. Words alone could give you nightmares.

The first two years we invested in a stove and dishwasher but used the existing counter. We had an old metal desk on top of a small rolling platform that we used as an island. I added a larger top made from clearance Formica and scraps of wood from the garage. It was ugly but functional. (Over time it also moved about until we found the most practical placement.) Counter space and storage were extremely limited.

We had a very small, stainless, standard double sink. Within a year we found a used sink that was bigger and deeper but also stainless steel. That lasted for several years until Seely saw the sink of her dreams on Craig's List. On Long Island, NY. Since she was going to visit Beth in Baltimore anyway it was just a little side trip. The treasure is an old porcelain double laundry sink with deep wells. It has amazing character and utility for $50.

Over the years we have gone through four dishwashers. Household dishwashers just aren't meant to run six to ten loads a day. Seely found a bargain commercial dishwasher on Craig's List that should last pretty much forever.

We have had two full sized fridges, several under the counter fridges, and under the counter freezers. Some died, some were sold, some went to the basement. Over the years the appliances migrated around the kitchen but we finally have a layout that works. We now have an undercounter fridge, a full size fridge (no freezer) and a full size freezer in the kitchen. Since they are all commercial (even though we got them at auctions or Craig's List) we hope they last a long time too.

Our Amana stove died recently. It was an OK stove, the oven was too small but the burners were nice. Our next stove is a commercial Garland but it won't be picked up until November 30. It is gorgeous. I will show you its photo after it is installed (just don't tell Beth.)

The one thing that we have avoided is dealing with the floor. The yucky, commercial vinyl tile floor that didn't look clean even after you got on your hands and knees with a steel wool soap pad. The floor that is one of the big reasons no one is allowed to see the kitchen. Should I tell you how I really feel about this floor?

To be continued.....

Corvette Club Caravan

noreply@blogger.com (Innkeeper Seely) — Mon, 09 Nov 2009 05:01:00 +0000

A few years ago a New York Corvette Club stayed with us. Very nice people to say the least. And the cars sure made our parking lot look nice.

In mourning

noreply@blogger.com (Innkeeper Seely) — Wed, 04 Nov 2009 13:55:00 +0000

Narragansett, RI. Today we mourn the passing of our late Amana range. After 11 years of adequate service she will be entering the gates of the recycling yards of China to be reborn as some kind of inferior product. She is survived by her close colleagues in the trade, Commercial Convection Oven, Convection Oven, Jr. , Conveyor Toaster, the Waffle Iron Twins, and her special friend, Rice Cooker. This leaves a huge gap in our Breakfast Team.

Actually it has been five nights of guests since the carcass was hauled away. The other appliances have produced perfectly nice breakfasts but it is time to get a new stove. Dave is out of town which, with guests in residence, is limiting the time I have to shop. Wish me luck.

New Center Pieces

noreply@blogger.com (Innkeeper Seely) — Wed, 04 Nov 2009 04:00:00 +0000

Fall chores include cleaning up the pond and pulling plants out to overwinter inside. As I was working I found myself regretting that the days of sitting beside the waterfall relaxing and watching the fish were pretty much over for the year. "AHA," I said, "Let's bring the pond inside!"

I had plenty of vases tucked away for our Romantic Roses Package. The nickle feeder fish I put in the pond last year had spawned at least 30 babies that seem to be thriving. The water lettuce and water hyacinth had to come inside. For $0.00 I have unusual and amusing center pieces.

I love seeing the fish play tag in the trailing roots.

That's what Works for me on Wednesday.

Shoehorn Architecture

noreply@blogger.com (Innkeeper Seely) — Mon, 02 Nov 2009 05:11:00 +0000

One of the first priorities for remodeling was to have one bathroom for each guest room. The Age of the Shared Bath was pretty much over for Americans who were exploring B&Bs. The challenge was how to make the plan work out.

Now the easy way out would have been to call an architect to figure this out. Yes, a real professional with experience and knowledge of all the building codes known to mankind. And a fee schedule to match. So much for that idea.

Instead Seely cleared areas and used Dollar Store sidewalk chalk to outline the new walls. Then the fixtures that were purchased at a going out of business sale in Houston were placed in the new "rooms." The plumbers explained code and adjustments were made. One sink swapped with another to make the best fit for the spaces. Once Seely and the plumbers were satisfied with the layout, walls went up and plumbing began in earnest. In the end, even the Building Inspector was happy.

For the most part the "fly by the seat of our pants" design plan worked out well. Some of the baths are on the small side, some have whirlpools, all have showers and none of them look alike. Although three of our rooms have baths down the hall no one shares with anyone. Some guests are nervous about the "down the halls" until they actually stay here and realize that it isn't a big deal.

What can we do in the winter?

noreply@blogger.com (Innkeeper Seely) — Fri, 30 Oct 2009 17:20:00 +0000

Because Narragansett is a beach town, guests often ask what people do when they visit us in the winter. Some veteran visitors remember the days when the year-round residents rolled up the sidewalks after Labor Day.

While many of the shops go to reduced hours and some close in February, most of the best restaurants stay open so you can always find an excellent meal. The Towers, our big event venue overlooking the beach offers dance classes and live music on Thursday evenings.

While you wouldn't want to take dip in the ocean without a wetsuit, many people enjoy a brisk walk at a time of year when beach access is free, and you don't trip over someone when you skip away from an incoming wave. For those who like extreme competition, there's a surfing meet in February and the Polar Bear Club takes its annual dip on New Year's Day.

Both shore and boat fishing continues year round. Your innkeepers will happily take the catch off your hands or help you find space in the guest fridge to save it for your trip home.

It's not too late to enjoy the local Corn Mazes craze. Several mazes are an easy drive away and can be a fun diversion. The associated farm stands are always a good stop. Although the foliage is just past peak you can still enjoy a lot of color in the local nature preserves.

One of the best things about our state is that nothing is very far away. When you stay at our inn you are 15 minutes away from sporting events and concerts at URI's Ryan Center. Bob Dylan and Elvis Costello were among the headliners last year.

Newport is only 20 minutes minutes away, with high-end shopping, fine dining and clubbing. Special events like Christmas in Newport, First Night and the Winter Carnival draw visitors needing to unwind from all that holiday stress.

It will take about 15 minutes more to get to Providence, but the RISD and Brown museums are worth the trip. There are original productions at the Trinity Preparatory Theater, touring Broadway shows at the Providence Performing Arts Center and live music at dozens of clubs in the downtown area.

For more information visit: South County Tourism, Art Tix, or the URI events list.

A Little Thing That Meant a Lot

noreply@blogger.com (Innkeeper Seely) — Mon, 26 Oct 2009 19:00:00 +0000

One of my favorite guests was newlywed from a small town in Kentucky who stayed with us for four nights a few years back. Her father had made the reservation, and she and her new husband were clearly traveling on a budget. But money was the last thing she was worried about. She couldn't have been older than 23, and she had once of those radiant personalities that make you want to smile whenever she walks into a room.

When I was fluffing their room on the first morning of their stay, I noticed a set of a half-dozen or so sheets of computer paper stapled together with the words "My Honeymoon Journal" printed neatly on top page. At lunch I mentioned to Seely what a shame it was that she didn't have something a little more sturdy for such important memories.

Like any good customer relations specialist, my partner sprung into action. She headed down to the Dollar Store and bought a small diary with a bright flower print on the cover and left it on top of the homemade journal as an alternative.

The next morning at breakfast our new bride was ecstatic, and made sure everyone in the dining room knew how thoughtful their hosts were. She promised us everyone back home was going to get the whole story so they would know where to stay when they visited New England.

And she was as good as her word. She wrote a glowing review on trip advisor, bought souvenir mugs and in the following year we got two more reservations from that little town. Not a bad return for a 10-minute shopping trip and $1 purchase. Of course the smile on our newlywed's face would have been enough to make the effort worthwhile.

What about my allergies?

noreply@blogger.com (Innkeeper Seely) — Fri, 23 Oct 2009 04:03:00 +0000

Probably THE most frequently asked question on a regular basis is about special orders for breakfast. Because we have a small kitchen without commercial appliances, our policy is to make one dish for the whole house.

There are exceptions, however. Obviously we don't want to feed a guest something that would trigger an allergy or violate religious restrictions. We always ask both at the initial reservation contact and at check-in whether there are foods that guests can't eat for health or philosophical reasons.

As long as you give us enough notice, we will do our best either to modify the whole house menu or prepare a special dish for you. David has used rice flour for folks with wheat gluten allergies, soy milk for the lactose intolerant and has prepared kosher meals for one of our favorite regular families.

Perhaps the biggest challenge for a special menu was a wedding group of Vegans (strict vegetarians that avoid all animal byproducts of any kind). There were 20 people in the party and the only dish we serve with no meat or dairy at all was our coconut French toast. That worked fine with fresh fruit, whole grain bread and and diced, seasoned potatoes for one meal.

For the second morning, Seely did an exhaustive intenet search and found a vegetarian fritata that used polenta for the crust and combined a half-dozen veggies (black beans, sprouts, sun dried tomatoes, peppers) into what looked a bit like a pizza with everything on it. We served the usual fruit with hash browns on the side and even the guests that weren't Vegan found it "better than the usual stuff they eat."

Just one word of warning for those seeking special orders who don't make their needs known until they arrive at the table: Be prepared to wait. Finding out at 9:15 that someone can't eat the cheese in Asiago scrambled eggs, means that we have start your special order with no advance preparation, so it won't get to the table quite as fast.

One Small Detail

noreply@blogger.com (Innkeeper Seely) — Mon, 19 Oct 2009 04:02:00 +0000

The first summer we were open for guests, 1999, was a unique experience because we were still renovating parts of the building even as we began our new careers as innkeepers. The dining room wasn't finished yet, so we served breakfast at a small table by the window in the living room at scheduled times, since no more than four could be served at a sitting.

When breakfast was done we whisked away the dishes, put a fresh cloth on the table, topped with a vase and we had a living room again. We then changed out of food service attire, put our construction clothes on and went back to renovation work. We had two rooms open in May, two more open by Fourth of July and were working on the Whirlpool Suite, which had been rented for the first weekend in August.

With the deadline looming, we began working until well past midnight, taking care to do the quieter tasks while the guests slept. We were still painting in the bathroom the day before the guests arrived, but by 3:30, a half hour before check-in, we were congratulating ourselves for getting everything ship shape.

That is until I opened the windows in the Suite sitting room and realized that we had neglected to put in the screens. One window didn't have a screen to start with. The others had been taken down to be scrubbed and rinsed, but we had neglected to put them on the list of things to be done before check-in so they were leaning up against the garage where I had put them to dry.

Since we had no air conditioning in those days, opening windows was essential for air circulation and cooling in the evenings. Unfortunately the mosquitoes were quite content to spend their evenings indoors with the warm bloods. Fortunately, the guests headed for dinner immediately after arrival, allowing us enough time to haul out the ladder, put the screens up and hammer few nails into the window frame to hold them in place. If the guests noticed either the deficiency when they arrived or the improvement when they returned, they were polite enough not to mention it.

Eventually we gave up on restoring all of the original windows and installed energy efficient (and bug proof) units. And everyone except the mosquitoes has been happy ever since.

Posted by Innkeeper David

Where should we go for dinner?

noreply@blogger.com (Innkeeper Seely) — Fri, 02 Oct 2009 19:02:00 +0000

Being an innkeeper is a deep responsibility. A frightening responsibility. Especially frightening when people want guidance to the "best" place to eat. What if they don't like the foods I like? What if they are more into ambiance than flavor? What if they go to the place I tried to discourage them from using and then complain that it was a waste of time and money? What if they hate the place I suggest???

Unlike a hotel concierge that often gets kickbacks from the restaurants I don't have any vested interest in any referrals. Heck, I doubt that most of the places I send the guests to enjoy have any idea that a Blueberry Cove Inn exists in Narragansett, RI.

So how do we decide which places are "guest worthy"? We offer a basket of menus for guests to browse through which helps. We sometimes hook them up with the restaurant's web page. We encourage guests to bring home menus if they try something we've never heard of. We quiz guests about their dining experiences. But, best of all, we actually get out once in awhile to try new places and revisit favorites to make sure they are still on the ball.

Just this week I went to the Midtown Cafe in Wakefield, RI. Yes, it is all of a five mile drive but you won't be disappointed. Located in the heart of the shopping district (which deserves its own blog) the window tables are a great spot for people watching. The interior is fresh, clean and wide open without being austere. Selecting just one item off of the lunch menu was difficult especially when I could glance at my fellow diners and see all kinds of yummy things being served. (One had the most beautiful grilled veggie plate I've ever seen and I don't even like some of the veggies being served.) I settled on a hanger steak sandwich with an incredible horseradish mayonnaise. The biggest surprise was the side of rosemary roasted potatoes. Cut like fries but roasted into sweetness they aren't something you see very often. As this was a business excursion I was compelled to try dessert. Although tempted by the chocolate offerings I fell in love with the raspberry and almond tart. The presentation was beautiful but my cell phone camera wasn't co-operating so you have to take my word for it.

Most of our restaurants are open year round. (A few take January off and very few close after Columbus Day.) Most of them offer specials or prixe fixe options. Come and visit and we'll try to hook you up with a good dining experience.

Who Does your landscaping?

noreply@blogger.com (Innkeeper Seely) — Fri, 25 Sep 2009 12:58:00 +0000

This is an example of a question that caught us completely off guard. Most of what we've done with the grounds has been piecemeal, one project at a time work that gets squeezed in during the few spring weeks when it's warm and dry enough to be outside but not yet hot enough to attract beach-goers to the inn.

Seely's mom, Gert, gets the credit for most of the front gardens and the line of blueberry bushes that helps screen the parking lot. When you drive by the front of the inn or come into the driveway, the first flora you see has mostly been selected and organized by her. Gert comes for visit every other spring and, after a day or so of brainstorming, takes the truck and heads out for a full day combing the garden stores for decorative shrubs. It helps that she is a life long gardener,a former volunteer at the Missouri Botanical Gardens in St. Louis, MO, and that St. Louis is actually in the same planting zone as Narragansett.

We have also planted a number of trees (walnuts, cherry, pear, birches and a few evergreens). The original idea was that someday the nut and fruit trees might provide actual breakfast fare for the inn, like the blueberry bushes. However, we forgot to factor in the effect of our year-round residents with the bushy tails. Since the squirrels are much more limber and skilled at scaling tree trunks than we are, they get the lion's share (99.6 percent) of the nuts.

Our most ambitious recent project is the nature preserve in the side yard. When we had to remove a buried oil tank from the premises, we discovered to our dismay that it had been leaking for years, thus contaminating the soil and forcing us to remove all the dirt down to a depth of eight feet from the inn's foundation all the way to the hedge. The company that did the excavation filled the massive crater with the cheapest, sandiest, rockiest fill dirt imaginable. Clearly, we needed to come up with something to make this barren looking quadrant at least respectable.

Seely's solution evolved into what we now call the nature preserve. Seely caught the back hoe guy in a good mood and asked him to dig the pond. Well, if you have a pond you need moving water. The next winter we rebuilt the front porch and salvaged the large rocks from under the porch to build the waterfall. Being totally clueless on how to line a waterfall a salvaged child's slide became the water chute. (The next phase is to cover the slide with rocks and shells to create more turbulence.)

So once you have a pond and a water fall and ten cent gold fish growing into 6 inch beauties you have to put in a patio. Dave was sent out to salvage paving slates from a guy that was tearing his patio out before the state put a highway ramp through his back yard. Presto! a paved apron for the pond plus path of paving stones leading from the front porch to the Hideaway Suite leading right past the goldfish.

We put some bird feeders in the area and now when the guest are at breakfast they can watch the birds feed and hear the soothing sound of running water from the pump.

By now you are are wondering why this post lacks photos. Quite frankly, we completely forgot to take any while the gardens were in full bloom. If anyone has any I would be happy to post them with photo credits. Until then (or next summer) you'll just have to visit to see the grounds.

My favorite new food blog

noreply@blogger.com (Innkeeper Seely) — Wed, 23 Sep 2009 13:03:00 +0000

Eight of my innkeeper friends have banded together to begin a recipe blog called Bed and Breakfast Foodie. They are great and inventive cooks to begin with and exhibit a great sense of humor. Where else would you find a dedicated group of professionals referring to themselves as "eight broads?" They are gearing up for Facebook and Twitter. It's a great collaboration with a big bonus: you can make any recipe for company without needing to practice it first.

In addition to being great cooks, these women have my respect for being astute business people. Our industry is tougher than most travelers would imagine but they have thrived and strive to keep their businesses and lives as fresh as possible.

And that works for me on Wednesday and every other day of the week.

Rooftop Rabbit

noreply@blogger.com (Innkeeper Seely) — Mon, 07 Sep 2009 04:10:00 +0000

Several of the memorable events during construction and the early years of operation here at the Cove have involved animals, both wild and domesticated.

But none was more bizarre than what I saw as I returned from a trip to Home Depot late one autumn afternoon. This was at the end of a long day of destruction -- removing plaster, pulling out lath and dead wiring. While the dust settled, I made a run for supplies to be used in the ensuing reconstruction.

I pulled into the driveway at about 4:45, just as the sun was sinking below the tree-line. As I stopped to look at the rosy sky off to the west, a far more interesting sight caught my eye. Huddled in the middle of the roof over the front porch was a rabbit.

I was so stunned by the vision, which would not go away no matter how often or how hard I blinked, that it took me a minute or two to realize that the bunny perched on my porch roof must be Theo.

Theo was a pet rabbit kept by Lawrence, one of the tenants we inherited from the previous owner of the property. What we didn't know at the time was that Lawrence considered Theo to be a free-range bunny, often letting him roam the second floor while he was at work.

The weather that November was unusually warm, prompting the upstairs tenants to open the windows at either end of the hallway, neither of which had a screen. In the spirit of adventure, Theo had apparently hopped out to catch the cool breeze coming off the water.

Or maybe one of Lawrence's floor mates, who wasn't crazy about sharing the public spaces with a furry friend, put him out there. We never found out for sure. But we did institute a new policy limiting Theo to Lawrence's room while his owner was off the property.

Escape

noreply@blogger.com (Innkeeper Seely) — Thu, 03 Sep 2009 02:29:00 +0000

Sometimes you just have to get out of the house! There are days when I am actually finished with my indoor chores and then there are days when I just have to flee from the glamor of making another bathroom sparkle. So where do I go when I don't have time to really go anywhere?

The swings. Our first yard swing sits out of the way in a well shaded spot in the corner of the front lawn. I love how the birch trees have overgrown to make a little bower for the swing. Tip your head back to get a lovely view of the sky between the birch bower and the old maple.

It is the best spot to ponder the twisted curves on the old maple tree.

It's a good spot to look out across the Veld - our eastern side yard. It makes me feel like I'm in the country (if I ignore the occasional car driving by.)

It's also a great spot to look at the house but if I look too long I start to think about all the things I am avoiding. You can see the side yard if you twist a bit.

Which leads us to my new most favorite swing, over there, by the pond.

The pond is a work in progress. The slate has been salvaged from several locations around the state. The waterfall is made of rocks unearthed while digging the porch foundations. At some point the slide will be covered with slate and rock.

The otter came with us from Houston. The plants often threaten to take over the pond but provide plenty of food for the dozens of darting goldfish.

And now this cozy spot has a swing. A deeply relaxing, close enough to watch the fish, cozy enough for two but great to stretch out on to read a book swing. A perfect place to forget about your obligations (or abandoned chores.)

People visit Narragansett in February??

noreply@blogger.com (Innkeeper Seely) — Fri, 28 Aug 2009 04:16:00 +0000

Many of our peak season (summer) guests are surprised to find out that we're open year-round and ask who stays here in the wintertime. Because they have come for sun, surf and sand, they can't imagine why anyone would be here for anything else.

Rhode Island stopped rolling up the sidewalks after Columbus Day. The beaches are open (free) and are completely different than what you see in the summer. Non-beach activities could take up an entire blog. Most of the local restaurants stay open and are happy to see you.

For a start, there can be weddings here at any time since it's easier to get a church in December than in June. Because we have whirlpool tubs and electric fireplaces in some rooms we are an easy (and affordable) weekend get-away for the romantically inclined. But, if you want the wood burning fireplace in front of the whirlpool in the Hideaway Suite you'd better book well in advance.

One of our most popular winter events is our Chocolate Weekend which is held the weekend after Valentine's Day. Lots of chocolate and snuggles with your sweetie are good reasons to visit but there are always things to do during the day like museums, mansions, festivals, beach walking, and seal watching.

The holidays (Thanksgiving, Christmas, New Year's) usually bring folks to town for big family gatherings where the host house may be a few bedrooms short. And sometimes (don't tell grandma) an aunt or an uncle just needs a few hours away from all the noise and stress that a large celebration with relatives can generate.

The most reliable source of off-season business for us is the University of Rhode Island, located about eight miles from the inn. We take student boarders on the third floor from Sept. to May, and the six rooms that stay open to nightly visitors are often used by parents making a quick visit to see if they're getting their money's worth for their offspring's education. Our Rhodey Ram Special is an added incentive to visit often.

We also get customers coming in for university events (concerts, athletic contests, lectures) and once in a while a visiting professor will stay with us until his term or project is completed. The NOAA research station at the URI Bay Campus frequently brings in coastal management consultants who stay at the inn.

We have enough guests to keep us occupied on the weekends, but not so many that we can't sneak out for a winter getaway of our own when our batteries need recharging. We are never idle though as we tackle big messy renovations when we aren't enjoying guests. There's no rest for the wicked or for innkeepers.

So book early and book often to see what winter at the beach is all about.