Monday, September 30, 2019
Labor Day is over so that must mean fall is on the way? It got hot and dry here overnight so I am ready for it.
The inn was delightfully busy this summer so we feel pretty good about taking off next week. Mike and I have not gone away together on a trip since 2000 that didn’t involve family or business. We are escaping and not telling anyone…well, except for you. But we won’t tell you where we are! Someone will be at the house loving on the dogs and watering the plants but not answering email or phones. You can book online or leave phone & email messages to be returned after Sept 15.
Remember that October is our busiest time because of fall foliage. If you have a time or room you know you want, I would suggest booking now. Foliage updates can usually be found closer to the time on the Arkansas.com page.
Thanksgiving is almost booked up for this year. Dogwood is still open so book it today if you really want to be here.
The holiday lights at Garvan Woodland Gardens starts right before Thanksgiving and runs through the end of December. If that is on your list this year, book on a weekend in December when we do the soup nights.
You can always get more information about upcoming events and specials on the website.
IMPORTANT NOTE; WE WILL BE CANCELLING OUR TOLL FREE NUMBER SOON (and if you have one for your business you might consider if you have been having the same problems we have that are noted in the article linked here.)
As most folks have cell phones, I don’t see this as a problem but, if you only have a land line and long distance charges are an issue, please email us with a phone number and we will certainly call you when you need to talk to us.
PET NEWS: Penny and Oscar have pretty much accepted Murphy and Murphy has pretty much quit raiding the pantry and trash unless ice cream or bacon bits are evident. The squirrels and raccoons have become more cautious in the bird seed raids and I have become accustomed to the presence of a 75 lb fur ball in the middle of my bed. Life with dogs!
RECIPE: Pina Colada Cake
¼ cup butter, melted
1 cup brown sugar
1 ½ cup toasted shredded coconut
I large can crushed pineapple (save 2 TBLS juice)
1 box yellow cake mix
1 can coconut milk (not fat free)
½ cup oil
1 TBLS coconut rum (optional)
Preheat oven to 350.
In a large bowl mix cake mix, 2 TBLS pineapple juice, coconut milk, oil, eggs and rum and let stand for 2 minutes.
Pour melted butter in a 9 X 13 baking dish. Sprinkle brown sugar over melted butter. Sprinkle toasted coconut over sugar. Spoon drained pineapple over toasted coconut. Pour batter evenly over all and bake for 40-45 min.
Immediately run a knife around the edges of baking dish to loosen cake. Place a cookie sheet upside down on dish and flip. Leave 5 minutes to allow cake to settle then remove pan and let cool for 30 minutes before serving. Cake can be stored in refrigerator.