Wednesday, December 21, 2011

Welcome Yule



So the shortest day came,
And the year died,
And everywhere down the centuries of the
Snow-white world
Came people singing, dancing,
To drive the dark away.
They lighted candles in the winter trees;
They hung their homes with evergreen;
They burned beseeching fires all night long
To keep the year alive.
And when the new year's sunshine blazed awake
They shouted, reveling.
Through all the frosty ages you can hear them
Echoing, behind us - listen!
All the long echoes sing the same delight,
This shortest day,
As promise wakens in the sleeping land:
They carol, feast, give thanks,
And dearly love their friends, and hope for peace.
And so do we, here, now - 
This year and every year.
Welcome Yule!
~Susan Cooper

Tuesday, December 6, 2011

The Perfect Gift

Looking for that perfect Christmas (anniversary, birthday) gift? Why not give that special someone what they really want; a Maguire House Gift Certificate. Choose which room you would like them to stay in or pick a dollar amount towards their stay. Call us at 978-827-5053 or email us at maguirehouse@earthlink.net and let us take care of everything. 

Tuesday, November 29, 2011


The 3/50 Project

 3      What 3 independently owned businesses would you miss if they disappeared? Stop in. Say hello. Pick up something that brings a smile. Your purchases are what keep those businesses around.

50     If half of the employed population spent $50 each month in locally owned independent businesses, it would generate more than $42.6 billion in revenue. Imagine the positive impact if 3/4 of the employed population did that.

68     For every $100 spent in locally owned independent stores, $68 returns to the community through taxes, payroll, and other expenditures. If you spend that in a national chain, only $43 stays here. Spend it online and nothing comes here.

 1     The number of people it takes to start this trend...you.

Pick 3. Spend $50. Save your local economy.

Tuesday, November 1, 2011

Thanksgiving

                

For each new morning with its light,

For rest and shelter of the night,

For health and food, for love and friends,

For everything Thy goodness sends.
                                           ~ Ralph Waldo Emerson

Happy Thanksgiving from our home to yours.

Friday, October 28, 2011

"Fall"ing Snow


What a beautiful sight to see this morning; snow on the mountains and the lake still a brilliant blue.  Three inches on October 27 and a prediction for six more inches tomorrow is a bit early, even for me. Of course having snow this early causes a bit of anxiety. The wood is not stacked, my daffodils haven’t been planted, the entire garden needs to be put to bed, the snow blower needs to be attached to the tractor, and the deck furniture needs to be stored. It will get done, next week, when the snow has melted and the temperatures rise. Winter is not here, yet. She is just giving us fair warning. She is coming. I hear those sleigh bells ringing…

Sunday, October 16, 2011

Apple Cider Doughnuts


I found this recipe in the September/October issue of Yankee Magazine. These doughnuts are amazingly easy and so delicious! They are light and airy on the inside and crispy on the outside. The recipe calls for boiled apple cider which can be found online at Wood's Cider Mill* Serve doughnuts warm with a side of real maple syrup for dipping.

Vermont Apple Cider Doughnuts - Yields approx. 18 3-inch doughnuts

1 cup sugar
5 Tb. unsalted butter, at room temperature
2 large eggs, at room temperature
3 1/2 cups flour, plus extra for work surface
1 1/4 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup buttermilk
1/3 cup boiled apple cider*
1 Tb. vanilla extract
Canola oil for frying
Cinnamon sugar (1 1/2 cups sugar mixed with 3 Tb. ground cinnamon) or confectioners' sugar

Directions

In a large mixing bowl beat together sugar and butter until mixture is pale and fluffy, 4-6 minutes. Add eggs, one at a time, beating one minute after each. 
In a medium sized bowl whisk together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
Pour buttermilk, boiled cider, and vanilla into sugar/butter/egg mixture. Mix well, and don't worry if the mixture looks a bit curdled; it'll smooth itself out. Add flour mixture and combine gently just until fully moistened.

Line two baking sheets with waxed paper or parchment paper and dust generously with flour (very important to make sure the doughnuts don't stick). Turn dough out onto one baking sheet and pat gently into 3/4" thickness. Sprinkle dough with additional flour, cover with plastic wrap and freeze for 10 minutes to firm up. Remove dough from the freezer; use a lightly floured 3" doughnut cutter to cut out about 18 doughnuts. (You may gather the scraps and roll again as needed, but you may need to chill the dough more to firm it up.) Place cut doughnuts on the other baking sheet as you go; then transfer to the freezer for 5 minutes to firm up again.

Line a plate with a few paper towels and set it nearby. In a Dutch oven or a large pot, heat 3" of oil to 370 degrees (test with an instant-read thermometer). Drop 3 or 4 doughnuts into the oil, being careful not to crowd the pan. Cook 1 minute then flip and cook 1 minute on the other side. Repeat with the remaining dough (if you find that the dough is getting too soft, refreeze for a few minutes). Remove from oil and place on paper towels. Let doughnuts cool for about 3 minutes. Roll them in the cinnamon sugar mixture or sprinkle with confectioners' sugar. Serve immediately. 

* You can make your own boiled cider by slowly boiling 1 cup cider under low heat for approx. 30 minutes until it is reduced to  1/3 cup.





Tuesday, October 4, 2011

Fleeting Moments

It's been raining for days. I don't mind the rain; in fact I quite enjoy the cool rainy days of fall. But when the sun comes out after days of rain and quite suddenly and unexpectedly a rainbow appears, it's utterly breathtaking! This rainbow lasted for only a few moments, but in those moments I could not look away. Pure perfection.

Tuesday, September 13, 2011

All about Apples!!

"Why do we need so many kinds of apples? Because there are so many folks. A person has a right to gratify his legitimate taste. If he wants twenty or forty kinds of apples for his personal use…he should be accorded the privilege. There is merit in variety itself. It provides more contact with life, and leads away from uniformity and monotony." -- Liberty Hyde Baily

One of the best things about living in New England is the fall apple picking season! There are so many wonderful apple orchards right in our back yard, including Lanni Orchards, Ashby Apples, Bolton Orchards, Berlin Orchards, Red Apple Farm, Honey Pot Hill Orchard, Nashoba Winery, and Carlson Orchards, to name a few. Here is a list of apple varieties from Carlson Orchards. Plan a trip to some of these orchards for a sweet, healthy, treat.
Ginger Gold
A Virginia grower discovered this apple sprouting amid the ruins of a hurricane-devastated orchard in the late 1960s, and named this greenish-gold, sweet-tart apple after his sweetheart. Its parentage includes Albemarle Pippin, a favorite apple of Thomas Jefferson. This early-season apple is great for salads, and cooks well too. Available in the orchard starting in late-August.


McIntosh
This old well-known variety was discovered as a chance seedling by John McIntosh in 1811. Its deep red finish sometimes carries a green blush. Juicy, tangy, & tart, McIntosh has a tender white flesh. It is best used for snacking and applesauce, but some people enjoy its tart flavor in pies as well. (Cook's hints: McIntosh's flesh cooks down easily; if pie making, cut your slices thick or add a thickener). This apple is available in the orchard in mid-September.


Cortland
This variety originated in the late 1890s in New York state, a cross between McIntosh and Ben Davis developed at the New York State Agricultural Experiment Station. Sweeter than its McIntosh parent, with only a hint of tartness. Cortland has tender, snow white flesh that resists browning, making it an excellent choice for salads, kabobs and garnishes. It is a highly praised apple for cooking pies. The Cortland is available mid to late-September.


Macoun
This excellent variety is a cross between McIntosh and Jersey Black. It is a superior eating apple with just the right snap as you bite into it. Very crisp and very juicy, this apple is the prized eating apple here in the orchard. Available late-September


Royal Gala
This variety originated in New Zealand, a cross between Kidd's Orange Red and Golden Delicious. The Royal Gala strain was named in honor of Queen Elizabeth II, who deemed it her favorite during a visit to New Zealand. It was brought to the United States in the early 1970s, and is now one of the country's most popular apples. This crispy, juicy, very sweet apple is ideal for snacking. Galas can vary in color, from cream to red- and yellow-striped. Galas are harvested beginning in late-September.


Cameo
This new apple with an old-world name was discovered as a chance seedling in the late 1980s in Washington state. Cameo makes its appearance beginning in October. It bears red stripes over a cream-colored background. Extra-crispy Cameo has a sweet-tart taste. This apple resists browning, making it a natural choice for salads and fruit trays. Cooks, please note that Cameo's extra-denseness takes a bit longer to cook.


Jonagold
A blend of Jonathan and Golden Delicious apples, New York native Jonagold offers a unique honey-tart flavor, and crispy, juicy nearly yellow flesh. It debuted in 1968, a product of the New York State Agricultural Experiment Station. With a yellow-green base skin color and a red-orange blush, it is excellent both for eating fresh and for cooking. Jonagold is typically available in October


Empire
Empires premiered in 1966 in the Empire State of New York, a cross between Red Delicious and McIntosh developed by the New York State Agricultural Experiment Station. This crisp, juicy apple has a delightful sweet-tart flavor and creamy white flesh, making it a good all-purpose apple. Stake out your Empire in late-September.


Fuji
Originally developed in Japan in the late 1930s and named after the famous Mt. Fuji, U.S.-grown Fujis began appearing in markets in the 1980s. Fuji is a cross between Ralls Janet and Red Delicious. This variety's popularity is skyrocketing, thanks to its sweet flavor and firmness. Fuji apples are bi-colored, typically striped with yellow and red. They are available beginning mid-October.


Crispen / Mutsu
As its alternative name suggests, Crispin also has Japanese origins. This 1930 cross of Golden Delicious and the Japanese variety Indo was named Mutsu upon its 1949 release. It was renamed Crispin in 1968 in the United Kingdom, and New York adopted that name several years ago. In Michigan it is still widely known as Mutsu. It is one of the later varieties, with a mid-October harvest in Michigan, and does double duty as a fresh apple and a processing apple. It is typically greenish on the outside and creamy white on the inside with firm-textured juicy flesh. It has a moderately sweet flavor.


Red Delicious
This most widely recognized of all U.S. apple varieties originated in Iowa in the 1870s. This sweet, crispy, juicy apple varies in color from striped red to solid midnight red. This apple is best eaten fresh or in salads. Red Delicious apples are available in early-October.


Granny Smith
This Australian native was discovered in 1868 as a chance seedling by "Granny" Anne Smith of Ryde, New South Wales. One parent might have been a French Crab Apple. Grannys are known for their distinctive green flesh, which sometimes bears a red blush, and their very tart flavor. An all-purpose apple, Grannys work equally well as a snack or in pies and sauce. U.S. Grannys are harvested in mid-October


Braeburn
This apple originated in New Zealand in the early 1950s, as a chance seedling with Lady Hamilton and Granny Smith as possible parents. Now grown in the United States, Braeburn is a multipurpose apple good for all types of apple uses. Its color varies from orange to red over a yellow background. This crisp, juicy apple has a rich, spicy-sweet flavor. U.S. Braeburns are available beginning in October.


Honeycrisp
This honey of an apple has a honeyed, mild flavor and a crispness deemed explosive. Crispy, juicy and sweet, this popular newcomer is a cross between a Macoun and a Honeygold. Honeycrisp's skin is a distinctive mottled red over a yellow background, with coarse flesh. This apple is good for snacking, salads and sauce-making, and stores well. Honeycrisp is college educated, developed by the University of Minnesota. Harvested beginning in September, supplies are limited but growing here in the orchard.


Paula Red
If you like tart apples, sink you teeth into a Paula Red. It’s one of the earliest varieties and the first taste of fall for many apple lovers. Paul Red’s are a tart, juicy apple with crisp white flesh. They are excellent for eating and make good applesauce of which you need little or no sugar.


Red Rome / Rome Beauty
Referred to as the “baker’s buddy,” this apple was discovered as a chance seedling in the early 1800s on a farm near Rome Township, Ohio. Famed for its storage qualities, this mildly tart apple is primarily used for cooking and is especially good baked or sautéed. The Rome apple is typically available beginning in September.


Golden Delicious
This old favorite was discovered as a change seedling in 1890 in Clay County, W.VA., and was originally named Mullin’s Yellow Seedling. Renamed in 1916, its parents are thought to be Golden Reinette and Grimes Golden. Golden’s have a pale yellow skin, sometimes with a red blush. Mellow and Sweet, all-purpose Golden’s are great for eating out of hand, baking and salads. Golden’s crisp, pale yellow flesh resists browning, making it a good choice for salads and other dishes. Cooks, note that you can reduce the amount of added sugar when making pies with Golden’s.


Baldwin
Soon after 1740 the Baldwin came up as a chance seedling on the farm of Mr. John Ball, Wilmington, near Lowell, MA., and for about 40 years thereafter its cultivation was confined to that immediate neighborhood. The farm eventually came into the possession of a Mr. Butters, who gave the name Woodpecker to the apple because the tree was frequented by woodpeckers. The apple was long known locally as the Woodpecker or Pecker. It was also called the Butters. Deacon Samuel Thompson, a surveyor of Woburn, brought it to the attention of Col. Baldwin of the same town, by whom it was propagated and more widely introduced in Eastern Massachusetts as early as 1784. From Col. Baldwin’s interest in the variety it came to be called the Baldwin. The Baldwin is a bright red winter apple, above medium in size or large, and very good quality. It stands handing well because of its firm texture and thick skin.


Pink Lady
Notable for its hot pink skin color and lily white flesh, this Southern Hemisphere native is now growing la vita loca stateside. A cross between Golden Delicious and Lady Williams, crunchy Pink Lady has a unique sweet-tart flavor described as “Gala with a zing!” Pink Lady is great for snacking, slicing or dicing on a salad, and for baking. This lady makes her debut in mid-October, one of the last varieties to be harvested.


Northern Spy
Late season. A large, handsome apple, the yellow background color is almost totally covered in bright red oversplashed and striped with darker carmine red. The skin has a light bloom. An excellent flavored, slightly yellowish fleshed, very crisp and juicy apple that is still grown commercially in some countries, particularly the USA, even though it bruises easily and is more difficult to transport. Northern Spy is also a very good culinary apple.

Monday, July 11, 2011

Summer Pickin'

I ran out of homemade strawberry jam in May. It was dreadful having to go a whole month without it! Last week my sister and I picked enough strawberries to make 34 jars of strawberry jam! It's already going fast but I froze enough berries to make more just in case I run out again. Now I am gearing up for the raspberries (my favorite!) and blueberries. There are so many wonderful "pick-your-own" farms nearby, one right here in Ashburnham. Odd Pine Farm has been a family farm for 52 years and they have the best PYO blueberries around. They open for picking around July 22. Barrett Hill Farm also has PYO blueberries (opening July 15) as well as a beautiful post and beam farm stand where they sell fresh berries, produce, jams, jellies, granola, and bread. They also raise and sell angus beef, pork, and lamb. Red Apple Farm in Phillipston and Lanni Orchards in Lunenburg both have PYO berries and fantastic farm stands. Don't let the summer go by without tasting the glorious produce grown right here in New England.

Friday, May 13, 2011

A Walk in the Woods

An early-morning walk is a blessing for the whole day.

~Henry David Thoreau







I never take for granted the view from my back yard. Looking across the fields behind my home, the waters of Upper Naukeag Lake rise up to meet an array of mountains that sweep across the landscape. To the left stands Mt. Monadnock. In the center is Little Watatic. To the right, Mt. Watatic is visible along the tree line.


These mountains welcome me back every time I visit their well worn paths.

I find inspiration and peace when hiking, especially in the spring after a long winter’s hibernation. The smell of the ferns coming to life, the sound of the birds calling as they soar above, and the feel of my muscles simultaneously rejoicing and complaining after being neglected for too long all grant me a sense of harmony and connection with the world around me. Even when I am hiking with friends, I find myself in deep, contemplative thought. I send a silent, “Thank you” up to the heavens in gratitude for nature’s beauty. Not a bad way to spend a day.




Thursday, March 24, 2011

Covered Bridges of New England














ANCIENT BRIDGE

by June Bacher

Though weather-worn, it sits there

In dignity and charm--

The ancient bridge of childhood

That led to Grandpa's farm.

It used to like the rainstorms

And never minded dust;

Somehow though that's different

From aching boards--and rust.

Do you think it remembers

Young lovers' Sunday walk?

The joy of moonlight hayrides--

The laughter and the talk?

Does it recall the wagons

With pumpkin piled sky-high

On the way to market

For sweet November's pie?

Though weather-worn, it sits there,

As if awaiting sound

Of young, impatient hoof-beats

Upon the frozen ground.

A few years ago my husband and I took a drive to Brattleboro, Vermont, something we had done many times. But on this particular day as we drove over the Creamery Covered Bridge I asked him to stop so we could take a closer look at the structure. It was a truly incredible experience and thus began my fascination with covered bridges. Between western Massachusetts, southern Vermont, and southern New Hampshire, there are 9 unique, historic bridges. We’ve put together one or two day self guided tours that include detailed driving directions and a map to each covered bridge, photographs and the history of each bridge, and other notable things to do and see in each location, including places to eat and shop. We also have to loan a copy of New England Covered Bridges: A Complete Guide by Benjamin and June Evans. Here are a few of the covered bridges in our area. Taking a leisurely drive along scenic New England roads is a great way to spend a day.

Day One: Southern NH and SouthernVermont

Sawyers Crossing Covered Bridge

West Swanzey Covered Bridge

Ashuelot Covered Bridge

West Dummerston Covered Bridge

Creamery Covered Bridge

Day Two: Central MA and Western MA

Ware-Hardwick Covered Bridge

Burkeville-Conway Covered Bridge

Bissell Covered Bridge

Arthur A. Smith Covered Bridge

Friday, February 25, 2011

Irish Blessings


Wishing you a rainbow
For sunlight after showers,
Miles and miles of Irish smiles
For golden happy hours
Shamrocks at your doorway
for luck and laughter too,
And a host of friends that never ends
Each day your whole life through!


I love the month of March with the anticipation of spring and most importantly, the celebration of St. Patrick’s Day, where everyone is Irish for the day! March is our quietest month here at the B&B so why not take advantage of our Irish hospitality and join us for a “cup of tea and a bun” or a tall glass of Killian’s Irish Red or Guinness. Stay two nights or longer anytime this month and receive a 20% discount. While you’re here plan a visit to local brewpubs including Wachusett Brew Pub, home of the famous Quinn’s Ale; Gardner Ale House, and Elm City Brew Pub. The Ale House and Elm City both serve delicious food as well. If you’re in the area on March 13 don’t miss Shamus Pender (Shamus the famous) Irish balladeer and storyteller playing at McNally’s Grille from 2-6 p.m.
Looking for a great substitute for the traditional corned beef and cabbage dinner? Try our Beef and Guinness Pie. Just make sure you save enough Guinness to sample…
Beef and Guinness Pie
Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam.
Pie crust for 2 pies, rolled into a 10” x 14” rectangle
4 lb boneless beef chuck, cut into 1-inch pieces
4 tablespoons all-purpose flour (more if necessary)
2 teaspoon salt
1 teaspoon black pepper
2 teaspoon dried thyme
4 tablespoons vegetable oil
1 large onion, coarsely chopped
4 garlic cloves, chopped
6 tablespoons water
3 tablespoons tomato paste
2 cup beef broth
2 cup Guinness or other Irish stout
2 tablespoon Worcestershire sauce
3 large carrots chopped
Put oven rack in middle position and preheat oven to 350°F.
Pat beef dry. Stir together flour, salt, thyme and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.
Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, and Worcestershire sauce and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 hour.
Remove from oven and add chopped carrots. Pour into a 9” x 13” pan. Cover with pie crust (make sure you add slits in crust to let heat escape) and bake for 1 more hour.
Enjoy!

Tuesday, February 1, 2011

Valentine's Month



Being deeply loved by someone gives you strength; while loving someone deeply gives you courage.

~ Lao Tse


February is one of my favorite months. Not just because of Valentine’s Day, but that’s part of it. I first “fell in love” with love in 1972, at the tender age of twelve. My brother took me to see Camelot. Shortly after that I saw Romeo and Juliet. Oh, the heartache! The agony of bearing witness to such ill-fateful love was almost more than I could stand. But, I was hooked. Then came Love Story, The Way We Were, and Ghost. The list goes on.
Perhaps the best love story I have ever seen is Shadowlands (watch trailer below) with Anthony Hopkins and Debra Winger. It is based on the real-life story of C.S. Lewis and Joy Gresham. I watched it with one of my sisters 15 years ago. When it was over we both agreed to never watch it again. We just couldn’t take the sorrow. Beautiful, poignant, gut wrenching. Years later at the mere mention of that movie, my sister and I would just look at each other and shake our heads.
So, I’m a hopeless (hopeful) romantic. Paul and I have been in love since we were 14 and 15 and will celebrate our 27th wedding anniversary in June. But Valentine’s Day is not just about romantic love. Celebrate universal love this month! Tell someone special in your life how much they mean to you. Tell your parents, your children, your partner, your friends, your neighbors, and your co-workers. Write a love letter, call an old friend, invite someone who’s alone over for dinner, bake some chocolate truffles to share, take that special someone to a romantic B&B for the weekend (hint, hint) but especially be good to yourself.
Happy Valentine’s Month!
Chocolate Truffles
¼ cup heavy cream
2 Tb. Grand Marnier (see note below)
6 oz. German sweet chocolate
4 TB. Softened butter
Powdered unsweetened cocoa
1. Boil cream in a small heavy pan until reduced to 2 Tb. Remove from heat; stir in Grand Marnier and chocolate and return to low heat. Stir until chocolate melts.
2. Whisk in softened butter. When mixture is smooth, pour into a shallow bowl and refrigerate until firm, about 40 minutes.
3. Scoop chocolate up with a teaspoon and shape into 1” balls. Roll the truffles in unsweetened cocoa.
4. Store truffles, covered, in the refrigerator. Let truffles stand at room temperature for 30 minutes before serving. Makes 24 truffles.
Note: Substitute dark rum, Cognac, Kahlua, Framboise, Amaretto or other liqueur for the Grand Marnier.

Tuesday, January 25, 2011

Walk a Mile in our Shoes - Literally!



Anyone who lives in the northeast, or has been following the news, knows that after a slow start we are having one of the snowiest winters in years. Every week we receive a substantial snowfall with amounts ranging from 6" to 12". Another 18" is predicted tomorrow! This means that we've been having loads of fun cross-country skiing, downhill skiing, and snowshoeing. Guests Mischa and Jessica, pictured above, took advantage of the beautiful snow, braved the cold temperatures, and borrowed our snowshoes to give them a try. They took to it with ease! Across the lake someone was kite skiing for hours. Now that's a new winter sport I must try. With only 7 weeks until spring we have to enjoy winter as much as possible. Bring your cross-country skis or borrow our snowshoes to give it a try yourself. If you prefer downhill skiing, Wachusett Mountain is only 12 minutes away and Windblown Ski Area has 40 kilometers of groomed cross country trails only 30 minutes from us.

Saturday, January 15, 2011

Espresso Cinnamon Brownies













Tom, our resident guest and food connoisseur, shared this recipe with me a few months ago. This weekend Emily came home with four of her co-workers so I decided to test the recipe on them. It was a huge hit! The hint of cinnamon really gives the brownies a nice distinguishing flavor. I served it with piping hot chocolate and whipped cream, because you can never have too much chocolate. Thanks Tom!

Brownies

1 1/2 sticks butter
1/2 lb. good dark chocolate (like Ghiradelli)
1/8 cup espresso coffee
1 1/2 cups sugar
2 tsp. vanilla extract
1 1/2 tsp. ground cinnamon
4 eggs
1 cup flour
1/2 tsp. salt

Preheat oven to 350 degrees. Grease a small jelly roll pan or 8" square pan. Melt chocolate and butter over double boiler. Remove from heat. Add espresso, sugar, cinnamon, and vanilla. Whisk to combine. Add eggs, one at a time, whisking after the addition of each egg. Add salt and flour. Stir to combine. Bake for 22 minutes if using the jelly roll pan or slightly longer if using the 8" square pan.


Monday, January 10, 2011

Bring on the SNOW!!!

We’ve been waiting, and waiting, and waiting. Now finally the snow is really coming, just in time for the holiday weekend! With our skis waxed and ready to go we will be cross-country skiing across beautiful Upper Naukeag Lake this weekend. The conditions will be perfect for both alpine and cross-country skiing. Bring your skis and head right out the back door or get your discounted tickets to Wachusett Mountain and spend your day there. We have a pair of snowshoes for anyone who wants to try that too! Start your day with a hearty breakfast to keep you energized and return to a warm crackling fire and the most delicious hot chocolate you can imagine. Or, if you prefer to stay inside, just relax and enjoy the fire and the spectacular view with a glass of wine and homemade refreshments. Early check-in and late check-out. We can’t wait to see you!