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Wakefield Inn

Archive for April, 2010

Mother's Day in the Lakes Region of New Hampshire

April 29th, 2010 by janelmartin

Being a mother of three girls, I am always aware of all that is offered for Mother’s Day in the area.  I always only want one thing; a day, undisturbed, to garden.  I hope for a perfect sunny day, but if not I still go out and work in the soil to feel more in touch with Mother Earth.  I guess I get that from my mother, who has always gardened, and has a greenhouse business and sells her vegatables at the Wakefield Farmer’s Market that opens on Memorial Day.

If the weather is too rainy, I head to my Mother’s greenhouse and give her my gift, free labor!!!  I get to enjoy the warmth and color inside pretected from the elements, and again I get my hands in the dirt. 

For other mothers out there, here are few events happening around the area of the Wakefield Inn.  M/S Mount Washington is offering a champagne brunch. Cruises leave the Wiers Beach Pier at 10 a.m. and 1:30 p.m.  Cruise Lake Winnipesaukee while enjoying some food and entertainment.

See a play at the Winnipesaukee Playhouse in Laconia, on May 9th they are doing A Year with Frog and Toad, great for the whole family!!

Great Family Play at Winnipesaukee Playhouse
Great Family Play at Winnipesaukee Playhouse

For the more adventerous moms out there, take a trip to Loncoln, and ride the zip-line for free.  With the purchase of a full-priced ticket, moms get the thrill for free on Mother’s Day.  Contact Alpine Adventures for more info.

 

Happy Mother’s Day to all the moms out there, and however you choose to spend your day, may it be filled with happiness and love from your family.

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Wakefield Inn Bed and Breakfast, a Green Historic Inn

April 19th, 2010 by janelmartin

As Earth Day approaches the world is looking toward the environment and what can be done to improve on our world. Climate change is a subject we here more and more about, with good reason, it is very important to us all.

My mother, who shares a birthday with Earth Day, has been gardening organically for 65 years, and raised us to appreciate the bounty of Mother Nature and to respect all that she provides.  Being raised on a farm, and being so close to my food source, has pushed me want to provide my guests with the same quality of food that I enjoyed as a child.  Food fresh from the garden, there really is nothing like it!!  The breakfast and dinners we provide are planned with that in mind, though food is not the only part of it.  Here are just some of the Sustainable practices we have here at the Wakefield Inn.

  • Compost all kitchen waste
  • recycle all bottles, cans, paper, cardboard that is possible
  • cloth napkins and no paper plates
  • organic cotton towels
  • linens with low environmental impact
  • changing to low-flow toilets
  • towel reuse program
  • non-petroleum based laundry soaps
  • cleaning products that pass EPA “green” standards
  • CFL lighting
  • landscaping that does not require watering
  • part of winter heat source is carbon neutral (wood)
  • use local whenever available
  • low VOC paints

I am always looking for new ways to do our part for the environment and would welcome any suggestions on ways we can do more.  Our 200 year old home and cash flow limit some big changes we hope to make sometime like converting to renewable energy, so until then we will do what we can.

If you want to see what impact small changes will have on your ‘carbon footprint’ take the carbon challenge….you will be surprised!!

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New Sisson room is a first floor guest room.

April 12th, 2010 by janelmartin

We have been working hard to have this room ready for the spring.  We tore the room down to the studwalls, and rebuilt what is there now, keeping the original golden pine floors, and the bee-hive fireplace with the wonderful original mantel, and exposing the hand-hewn beams in the ceiling.  Though we have kept many great things from the past, some modern features have been added like a vessel sink, tile floor and independent bathroom heater to name a few.

Snuggle in for the night.

 

This room will have a flat-screen tv on the wall, and soon to come, a whirlpool tub to relax after a long day of enjoying the White Mountains or kayaking on Lake Winnipesaukee. The queen bed is set to be able to view the gardens and the fire’s glow as you drift off to a deep slumber.

 The Sisson room is named after Lou and Harry Sisson,  previous innkeepers who did so much for the community and for the former guests who stayed here.  Over the years we have heard many great stories about Mrs. Sisson and her amazing amount of energy and ability to get so much accomplished. Harry died 2 years ago and Lou passed away earlier this year;

New bathroom

  still needing a name for the room, it seemed only appropriate that their name adorn the new room.  Lou Sisson worked hard on turning the Inn into a bed and breakfast in the mid-80′s, and did hours of research to name all the rooms after prominent people who had something to do with the community or the Inn. We hope for many years to come the Sisson room will give people the warmth and hospitality that Lou and Harry showed to all of the people who came through the doors from 1986-2002.

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Wakefield Cooking School makes Roast Butternut Squash Ravioli

April 3rd, 2010 by janelmartin

Daffodils and Turkeys

Turkeys like daffodils as much as I do!

The first signs of daffodils and crocus popping through the ground let us know that days of planting out gardens will soon be here.  My mouth waters for the taste of a fresh tomato, or even the rhubarb that is starting to sprout leaves.  Well until the time comes when I can plant more than peas and spinach, I must reserve myself to using the winter keeping foods such as butternut squash.  It keeps fantastic stored under the bed in an unheated bedroom…..no I do not store them under the guest beds, just that this is how my mother has kept them ever since I could remember. 

Here is a wonderful recipe for using either butternut or pumpkin, or any other winter keeping squash for that matter.

HANDMADE PASTA:

1 1/3 cups all purpose flour,  1/2 teaspoon salt,  2 eggs  , 2 teaspoons olive oil.  Place all ingredients in a food processor and process until this forms a ball.  Add additiona flour if needed.  Allow to set for 30 minutes before rolling out. 

ROAST BUTTERNUT RAVIOLI

3/4 cup roasted squash,  pinch of cinnamon, nutmeg and ginger,  1 cup ricotta cheese or rigota from Via Lactea Farm, 1/4 cup grated parmesan cheese (please do not use the stuff from a shaker!!) 3 tablespoons fresh chopped parsley, 1/2 teaspoon fresh thyme, 1/2 teaspoon salt.

To roast butternut squash, oil baking sheet, halve squash and remove seeds.  Salt and pepper surface and place skin side up on sheet, move around a little to distribute the oil and bake in a 350 preheated oven for 45 minutes or until cooked through.

Flour clean work surface and roll out sheets of pasta until very thin, then cut into 3″ squares.  (you can also use wonton wrappers if you will not have time to make the fresh pasta). Flour sheets generously and cover with plastic wrap until ready to use.

Mix above ingredients in a bowl until well combined. Place 1 tablespoon of filling in center of pasta square, brush all edges with water, then place another pasta square on top and press to seal edges.  Place on a floured towl and turn occasionally to help dry surface or ravioli.

Bring 6 quarts of salted water to a rolling boil, place about 10-15 pieces of ravioli in and cook for 3-5 minutes.  Remove and cook remaining ravioli.  Toss ravioli with browned butter, toased walnuts and chopped sage and serve immediately.

I hope you enjoy the recipe, please let me know if I missed something, or if you did something different that was amazing and you would like to share.

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