What's Happening at The Maguire House

Snow, just in time for the weekend!

2012-01-12T12:34:00.000-05:00

Cross country skiing at Windblown Ski Area, New Ipswich, NH

Wachusett Mountain Ski Area, Princeton

Our 1-2" expected snowfall amount has actually resulted in at least 6"! That means even more fell at Wachusett and Windblown! Grab your skis, pack a bag, and come stay with us for what's sure to be a great weekend. The Patriot's don't start until 8 p.m. on Saturday so that gives you plenty of time to get out all your pent up energy beforehand. During the game we'll provide all the snacks and drinks you'll need. Wake up reinvigorated to a full New England breakfast before heading off for another day of fun! Only 2 rooms left so book now!

Pecan Pie Muffins

2012-01-02T10:35:00.000-05:00

A favorite guest shared this very easy recipe with me along with fresh pecans right from Texas. These muffins taste just like a slice of pecan pie. Heavenly!

Ingredients:

2 cups flour
2 cups brown sugar, firmly packed
2 large eggs
1 1/2 sticks butter, melted
1 cup chopped pecans
1/2 tsp. vanilla extract

Mix all ingredients together by hand in a large bowl, stirring just until moistened. Scoop into a non-stick muffin tin that has been sprayed with Pam and lightly floured. Bake at 350 degrees for 22-25 minutes. Middle will stay soft. Serve warm.
Yield: 1 dozen

Welcome Yule

2011-12-21T13:36:00.000-05:00

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

The Perfect Gift

2011-12-06T09:29:00.001-05:00

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 likethem to stay in or pick a dollar amount towards their stay. Call us at978-827-5053 or email us at maguirehouse@earthlink.net and let us take care ofeverything.

2011-11-29T19:05:00.000-05:00

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.

Thanksgiving

2011-11-01T10:18:00.000-04:00

For each new morning with itslight, 

For rest and shelter of the night, 

For health and food, for love andfriends, 

For everything Thy goodness sends.

~ Ralph Waldo Emerson

Happy Thanksgiving from our home to yours.

"Fall"ing Snow

2011-10-28T18:01:00.000-04:00

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

Apple Cider Doughnuts

2011-10-16T21:48:00.000-04:00

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.

Fleeting Moments

2011-10-04T10:26:00.001-04:00

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.

All about Apples!!

2011-09-13T11:41:00.007-04:00

"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.

Summer Pickin'

2011-07-11T13:55:00.006-04:00

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.

A Walk in the Woods

2011-05-13T15:56:00.012-04:00

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.

Covered Bridges of New England

2011-03-24T11:50:00.017-04:00

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

Irish Blessings

2011-02-25T11:37:00.006-05:00

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!

Valentine's Month

2011-02-01T11:54:00.013-05:00

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 27^th 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.

Walk a Mile in our Shoes - Literally!

2011-01-25T12:50:00.004-05:00

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.

Espresso Cinnamon Brownies

2011-01-15T15:39:00.008-05:00

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.

Bring on the SNOW!!!

2011-01-10T20:56:00.004-05:00

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!

Winter Specials

2010-12-01T21:26:00.005-05:00

Ski and Stay Special

Ski Free at Wachusett Mountain when you stay two or more consecutive nights, mid-week, during January, February, and March. Half price off lift tickets on weekends and holiday periods (Dec. 24-Jan. 2; Jan. 15-Jan. 17; Feb. 19-Feb. 27) with a stay of two nights or longer. One ticket per person per stay. Based on availability. Mention Free Ski with reservation. Must be booked directly through our website or by calling toll free at 877-827-5044. Can be combined with our Spa Special. Gift Certificates also available.

Dining Special

Receive a $50.00 gift certificate to Sonoma Restaurant, Harrington Farm, or Michele’s Ristorante when you stay two nights or longer mid week or on weekends. Available through March 31, 2011, excluding Valentine’s Weekend, Feb 11-14. Based on availability of room and restaurant. Mention Dining Special when booking. Must be booked directly through our website or by calling toll free at 877-827-5044. Can be combined with Spa Special. Gift Certificates also available.

Spa Special

Treat yourself or someone you love to a one-hour individual massage or 75-minute tandem massage at the Chiropractic and Wellness Center. Includes warm stones, refreshments, and tea. May be added to any room of your choice for $60/individual or $150/tandem massage. Based on availability of room and spa. Can be combined with our Ski and Stay Special or our Dining Special. Must be booked directly through our website or by calling toll free at 877-827-5044. Gift Certificates also available

Gift Certificates

Looking for the perfect gift? We have just the solution: a Gift Certificate to The Maguire House Bed and Breakfast. Certificates are available for $165.00 for the Country Room, $175.00 for the Rose Room, and $185.00 for the Wisteria Room. Our guests are treated to a full breakfast, complimentary afternoon refreshments, including wine and cheese and homemade goodies, gourmet chocolates, and fresh flowers in their room.

Interested in add-ons? Tell us what you are looking for and we’ll help you plan the perfect getaway for someone special. Here are a few suggested add-ons:

Bouquet of flowers to take home: $35.00

Birthday/Special Occasion Cake: $25.00

Mylar balloons: $15.00

Individual Massage: $60.00

Tandem Massage: $150.00

Restaurant Gift Certificate: $100.00

We are happy to assist with any other special requests. Please email your request to us. We will then send a beautifully designed gift card to you or directly to the recipient.

Merry Christmas

2010-11-26T10:15:00.006-05:00

I saw a stranger yesterday; I put food in the eating place, drink in the drinking place, music in the listening place. In the sacred name of the Holy Trinity, He blessed myself and my house, my cattle and my dear ones; and the lark said in her song: Often, often, often, Goes the Christ in the stranger's guise. Often, often, often, Goes the Christ in the stranger's guise. ~ Celtic Rune

Merry Christmas and Happy Holidays from our home to yours. We wish for all of you a season of peace and love.

The recipe for December is from Helen McCarty, a dear family friend who passed away many, many years ago. Helen used to work for my parents in the family business. Every year she made the most wonderful gingerbread boys. They were absolutely my favorite holiday treat. When I was eighteen I worked alongside her in the office. That Christmas she shared her recipe with me. When she passed away I kept her tradition alive and I’ve been making her recipe ever since. It is always a special day in our home when we make Helen’s gingerbread boys.

Helen McCarty’s Gingerbread Boys ~ Makes approx. 12 boys

1 cup butter

1 cup brown sugar

1 cup molasses

1 cup buttermilk

1 tsp. vinegar

6 cups flour

2 tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. ground nutmeg

½ tsp. ground cloves

Chocolate chips

Cream the butter. Gradually add the brown sugar. Cream thoroughly. Blend in molasses.

Sift 2 ½ cups flour with the soda, spices, and salt. Stir into molasses mixture. Add vinegar and remaining flour alternately with the buttermilk.

Chill dough for one hour or overnight. On floured surface roll to ¼ inch thickness. Press out as many boys as you can fit. Roll up remaining scraps and press again.

Bake at 350 degrees for approx. 12 minutes.

Let cool slightly and then decorate with chocolate chips. Enjoy!

Happy Thanksgiving

2010-11-07T15:53:00.008-05:00

If the only prayer you said in your whole life was "Thank You", that would suffice. Meister Eckhart

November is a quiet month. The summer birds have taken flight to warmer places. The leaves are mostly down, the sun sets earlier, the fire burns warmly, my garden sleeps, and I feel peaceful. November gives us Thanksgiving, one of the best days of the year. It is the perfect holiday, where we gather together in love and friendship with gifts of food and good cheer. Every passing year becomes more precious than the year before. We linger longer, laugh easier, sing louder, and pray more deeply. We give thanks; for our parents, our siblings, our children, our friends, our guests. Happy Thanksgiving.

Paul makes the most incredible Pumpkin Cheesecake ever! I only let him make it once a year because I would be HUGE otherwise. I just can’t resist. Here is his “secret recipe”

Pumpkin Cheesecake

Crust

2 cups ground graham cracker crumbs

¼ cup brown sugar

½ cup finely chopped pecans

1 tsp. ground cinnamon

Melted butter

Filling

3 – 8 oz. pkgs. cream cheese, softened

1 cup firmly packed brown sugar

1 ½ cups pumpkin puree

1 tsp. ground cinnamon

1 tsp. allspice

3 eggs, room temperature

4 oz. white chocolate, melted

Butter a 10” spring form pan. Preheat the oven to 375°.

In a medium bowl combine the graham cracker crumbs, ¼ cup of brown sugar, pecans, and cinnamon with enough melted butter to bind the mixture. Press into the prepared pan. Bake for 8 to 10 minutes.

In a large bowl beat the cream cheese and 1 cup of the brown sugar until well combined. Add the pumpkin and spices. Add the eggs, one at a time, then the melted white chocolate. Do not over beat. Pour the filling into the baked crust. Place the pan in a water bath*. Bake in a 375° oven for about 45 minutes until set.

* Set spring form pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped spring form pan in roasting pan. Pour filling into spring form pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of spring form pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer. Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove spring form pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

Cinnamon Swirl Raisin Bread

2010-10-11T18:13:00.007-04:00

This is a favorite recipe, especially in the fall and winter. The aroma of this bread baking will have friends and family standing at the ready to sample it as soon as it cools. This recipe makes 3 loaves which is great because it goes FAST! Enjoy.

Cinnamon Swirl Raisin Bread

1 ½ cups milk

1 cup warm water (110°)

2 (.25 oz.) packages active dry yeast

3 eggs

½ cup sugar

1 tsp. salt

½ cup butter, softened

1 cup golden raisins

8 cups flour, divided

2 Tb. milk

¾ cup sugar

2 Tb. ground cinnamon

2 Tb. butter, melted

Warm the milk in a small saucepan until it bubbles around the edges. Remove from heat. Let cool to lukewarm.

Dissolve the yeast in warm water and set aside until yeast is frothy, approx. 15 minutes. Mix in eggs, ½ cup sugar, butter, salt, and raisins. Stir in cooled milk. Gradually add 7 cups of the flour.

Knead dough on a lightly floured surface, gradually adding the leftover 1 cup of flour. Knead for a few minutes or until the dough is stiff. Place in a large, greased, mixing bowl and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled in size (approx. 2 hours).

In a small bowl mix together ¾ cup sugar and cinnamon.

Roll dough out on a lightly floured surface into a large rectangle ½ inch thick. Moisten dough with 2 Tb. milk. Sprinkle cinnamon mixture over moistened dough.

With a sharp knife divide the rectangle into thirds. Roll up each section tightly and tuck under ends. Place each loaf into a well greased 9 x 5 inch pan. Lightly grease tops of loaves. Let rise again for 1 hour.

Bake at 350° for 30-35 minutes or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans and brush with melted butter. Let cool before slicing. Makes wonderful toast or base for French toast.

October Events

2010-09-27T12:59:00.018-04:00

"Beneath an autumn sky grateful hearts gather to share in the blessings of this beautiful life".

Wood smoke drifting in the air, leaves falling silently to earth, pumpkin pie baking in the oven, family and friends gathered together, this must surely be October. Here are some fun ways to spend an October day:

1-2 Friday & Saturday, 8 pm. Leading Ladies at Theater at the Mount, 444 Green St., Gardner. The musical comedy who-dunnit from the creators of Cabaret and Chicago. Tickets $20. Call the box office, 978-632-2403 or visit the mwcc.edu website. Repeats Oct. 8 – 10.

1-3 Friday and Saturday, 8 pm, Sunday 2 pm. Moonlight & Magnolias at Stratton Playhouse, 60 Wallace Avenue, Fitchburg. The hysterical behind-the scenes story of how the beloved novel Gone with the Wind was brought to the big screen. Tickets $12, call 978-345-6066 or Stratton Players

2 Saturday, 10 am – 4 pm. The Annual Horseshed Crafts Fair at the First Church of Christ Unitarian, on the Town Green, Lancaster. Over 80 crafters offer hand made items such as jewelry, quilts,baskets, ceramics, painted clothing, needlework, toys, wood items, silk flowers, holiday gifts, art works and more. Call the church at 365-2427.   

2-3 Saturday & Sunday, 10 am – 5 pm. 12th annual North Quabbin Garlic and Arts Festival at Forster’s Farm, 60 Chestnut Hill Rd., Orange. Always scent-sational, it’s the ‘Festival that Stinks.’ Two days of peace, love and garlic, with chef demos, food courts, music, workshops, and garlic games galore. Admission $5/day, $8 for weekend pass. Kids 12 and under free. Visit www.garlicandarts.org.

2-3 Saturday & Sunday, 11 am–4 pm. Harvest Festival at Overlook Farm, 216 Wachusett St., Rutland. Explore the homes in the Heifer Global Village to learn about traditional harvest celebrations in Peru, Poland, Kenya and more. Take a hay ride to the gardens, purchase local organic produce, browse the shop featuring fair trade and handcrafted items from around the world, meet the farm’s animals and learn about Heifer International. Admission $5 (under 12 free). Call 508-886-2221.   

3 Sunday, 4 pm. Historical Piano Concert, Ashburnham Community Church, 9 Chapel St., Ashburnham. Pianist Malcolm Halliday and tenor, Stanley Wilson: Works of Chopin and Mendelssohn, with a piano of the composers’ lifetimes, from The Frederick Collection of Historical Grand Pianos. For details, Frederick Collection. Admission $10, children and students free. Call 978-827-6232.   http://www.frederickcollection.org

5 Tuesday, 4:30 & 7 pm. Remembering Galileo: Scenes from The Life of Galileo at Percival Auditorium, Fitchburg State College, 160 Pearl St., Fitchburg. Remembering Galileo opens with a theatrical performance scenes from Bertolt Brecht’s play The Life of Galileo. Professor Richard McElvain will re-enact his stellar performance of the title role; with additional characters in the play performed by Fitchburg State theater students. Open dress rehearsal on Oct. 4 at 6 pm. Tickets: $5/general public; $3/students (at the door). Call 978-665-3709. www.fsc.edu/cultural.   

7 Thursday, 3–9 pm. First Thursdays celebration in downtown Fitchburg. Main Street in Fitchburg becomes home for the First-Annual “Fall Music Fest.” Community members, the University community and all of North Central Massachusetts residents are invited to celebrate fall, and Fitchburg’s distinction as the region’s premier town/gown community. Contact First Thursdays Director David M. Roth, 978-340-0486.   

7 Thursday, 5:30 - 7:30 pm. Opening of Exhibit on NatureWorks at Rollstone Studios, 633 Main St., Fitchburg. Light refreshments. Part of the “First Thursdays” events in downtown Fitchburg. Call 978-348-ART1.   

8-10 Friday & Saturday, 7:30 pm, Sunday, 2 pm. The Cemetery Club at Barre Players Theater, 64 Common St., Barre. Three Jewish widows meet once a month for tea before going to the cemetery to visit their husband’s graves. When Sam enters the scene, everything goes awry! Call 978-355-2096.   

9 Saturday, 10 am–5 pm. Scarecrow Festival at Sholan Farms, 1125 Pleasant St., Leominster Come build your own scarecrow or view and vote on your favorite. Enjoy free live entertainment, great food, children’s activities. Call 978-840-3276. Rain date, Oct. 10.

9, 10 Saturday and Sunday, 10 a.m. – 5 p.m. Art Tour - Monadnock Art/Friends of the Dublin Art Colony presents the Art Tour each October during the peak of the colorful foliage season in southwestern New Hampshire. The Tour is self-directed, and it's free for the interested public. Art lovers from all over New England, and beyond, enjoy touring the beautiful countryside, following the distinctive Art Tour signs, and discovering the often tucked-away places where artists work. Studios are open from 10 a.m. to 5 p.m. each day. During the last Art Tour there were 50 open studios with 58 artists participating. To purchase advance tickets, visit: www.macdowellcolony.org/NHBenefit2010. or call 603-924-3886.

9-10 Saturday, 8 am–5 pm, Sunday, 8 am–3 pm. Battle of Sayler’s Creek Civil War Re-enactment at Murdock Farm, Elmwood Road, Winchendon. The last battle, in 1865, between the North and South will be re-enacted by the New England Brigade and the Liberty Greys. For details, call the Winchendon Historical Society, 978-297-2142.   

9-11 Saturday—Monday. Fall Harvest Days at Laurel Ridge Farm, Route 119, Ashby. Bring the kids to a real working farm. Hands-on events all weekend! See cider pressing, wool spinning, butter making, horse-shoeing, sheep dog demonstrations, horse-drawn carriage rides. Enjoy a pulled pork BBQ or local foods like cheeses, jams, ice cream. Call 978-386-0200 or www.laurelridgefarm.com.  

10 Sunday, 9 am–3 pm Celebrate the Harvest Festival, Butterfield Park, 83 East River St., Orange. Craft fair, huge car show, multi-division bi-centennial parade and more. Visit www.orangebusinessassoc.org.   

10 Sunday, 4 pm. Historical Piano Concert, Ashburnham Community Church, 9 Chapel St., Ashburnham. Pianist Cicilia Yudha: Music from the Romantic Period, including Sonata No. 3 in b-minor, Op.58 by Chopin; other works to be announced.  Piano from The Frederick Collection of Historical Grand Pianos. For details, visit Frederick Collection. Admission $10, children and students free. Call 978-827-6232.   

12 Tuesday, 7 - 8 pm. Native Americans: Introduction to New England Ethnohistory at Fruitlands Museum, 102 Prospect Hill Rd., Harvard. Curator lecture series with Dr. Mike Volmar. Several early accounts describing southern New England before 1650 will be presented and discussed. Object examination will include King Phillip’s war club, the James the Printer deed and Mary Rowlandson, a colonial American woman who was captured by Native Americans and wrote about it. Call 978-456-3924.   

14 Thursday, 6 pm. Red Apple Farm talk at the Gardner Museum, 28 Pearl St., Gardner. Al Rose of Red Apple Farm talks about the orchard, cider making and other apple activities. Wine and cheese reception at 6, talk at 7. Admission $3. Call 978-632-3277.   

15-17 Friday & Saturday, 7:30 pm, Sunday, 2 pm. The Cemetery Club at Barre Players Theater, 64 Common St., Barre.

16, Saturday, 20^th Anniversary of the Keene Pumpkin Festival, Main St. Keene NH. The Keene Pumpkin Festival is held on a Saturday in mid-October from 10 a.m. to 9 p.m. While you're waiting to see what that many pumpkins lit at one time looks like, the entire family can spend the day downtown with special activities for the kids including a costume parade, a seed spitting and pie eating contests, live music on three stages, facepainting, craft booths, lots of food provided by area non-profits, and much more. The evening ends with a spectacular fireworks display. www.pumpkinfestival.org.

16 Saturday, 10 am–5 pm. Forge-in and Blacksmith Festival at Riverfront Park, off Boulder Drive, Fitchburg. Features include an artistic blacksmith competition, Great Pumpkin Carve, artists, crafters, live music, seasonal foods and children’s activities. Watch blacksmiths create works of art. Bring your carved pumpkin, or carve one at the festival. Free admission. Visit www.achla.com or call 978-343-7475.   

16 Saturday,10 am–5 pm. Tully Lake Triathlon at Tully Lake Campground, Royalston. The Trustees of Reservations sponsor this full day of activities, capped off with the main event: a 17-mile paddle/run/bike triathlon. Food vendors, music, free kids fun-o-thon (ages 6-12). Visit www.coolrunning.com or call 978-249-4957.   

16-17 Saturday & Sunday, 10 am –5 pm. Octoberfest at Wachusett Mountain Ski Area at 499 Mountain Rd., Princeton. Over 60 craft exhibitors, farmers’ market, chainsaw carving demo, apple pie contest kids entertainment, music and more. Call 978-464-2300 or visit www.wachusett.com. Tickets $10 adults, $6 kids.  

17 Saturday, Peak into Peterborough, On Saturday October 17, at the height of the fall foliage season in New Hampshire, the town of Peterborough will be awash in bright gold and orange banners signaling the beginning of the Annual "Peak Into Peterborough" celebration.   The name of the event is a play on words that is intended to capitalize on what should be the "Peak" of the fall foliage season. But hearing the name suggests that you give Peterborough a quick glance. Either way, the Monadnock Region is the place to be for spectacular fall foliage. Reserve today, rooms fill up early!   Turn that quick glance into a day-long detour into the Currier and Ives corner of New Hampshire. The event is going to hit the peak of foliage right on the head. And the colors this year are going to be absolutely incredible. Gold and orange street banners will welcome visitors to "Our Town."   

20 Wednesday, 2 & 7 pm. Remembering Galileo: “Galileo’s Battle for the Heavens” at Ellis White Lecture Hall (Hammond Campus Center), 160 Pearl St., Fitchburg. Simon Callow portrays Galileo in this stirring blend of documentary and re-creation. Conversation after the film will continue exploring the center themes of the series. Post-performance talkback with Drs. Bruce Duncan and John Paul after the 7 PM screening. Free.Call 978-665-3709 or www.fsc.edu/cultural.  

23 Saturday, 9 am–2 pm. Historic Leominster Homes Tour sponsored by Pilgrim Congregational Church-UCC will include the Doyle House, Pilgrim, several other private homes built in the 1700s and an 1812-horse power house are included. Advance sale tickets are $15. Tour day price is $20. Call 978-534-5164 or pilgrimchurch1743@comcast.net.   

23 Saturday, 7 pm. Wachusett Music Series at the First Church of Christ Unitarian (Bulfinch Church) 725 Main Street, Lancaster. Les Sampou performs. ‘Lonesomeville’ is the diary. It takes you through lonely hotel rooms, endless highways, and the bedrooms of hard-living lovers. $15 in advance, $18 day of show. Call 978-365-2043 or visit www.wachusettmusic.com.   

23 Saturday, 8 pm. Cherish the Ladies at Weston Auditorium, Fitchburg State College, 160 Pearl St., Fitchburg. With their virtuosi instrumental talents, beautiful vocals and stunning step dancing, this powerhouse group combines all the facets of Irish culture and puts it forth in an entertaining package. Tickets: $28/$25/$10. Call the box office, 978-665-3347.   

23-24 Saturday & Sunday, 10 am–5 pm. Celtic Fest at Wachusett Mountain Ski Area at 499 Mountain Rd., Princeton. Over 60 craft exhibitors, farmers’ market,  chainsaw carving demo, apple pie contest kids entertainment, Irish dancers, music and more. Call 978-464-2300. Tickets $10 adults, $6 kids.   

24 Sunday, noon - 5 pm. Bluegrass and Brews at Nashoba Vallery Winery, 100 Wattaquaddoc Hill Rd., Bolton. Relax, sit back, and enjoy some bluegrass music by Southern Rail. The festival highlights the hand crafted micro-brewed beers of Nashoba brewer Thomas Knight. Winery tours available. No admission or parking fees.

27 Wednesday, 7 pm. Remembering Galileo: A Conversation with Dava Sobel at Kent Recital Hall (Conlon Music), 160 Pearl St., Fitchburg. The Remembering Galileo series concludes with a talk by Dava Sobel, author of Galileo’s Daughter, winner of the 1999 Los Angeles Times Book Prize for science and technology, a 2000 Christopher Award, and was a finalist for the 2000 Pulitzer Prize in biography. Tickets: $10 general public; $7 seniors; $3 students (at the door). Fitchburg State College, 978-665-3709 or visit www.fsc.edu/cultural.   

29 Friday, 2–4 p.m. Symposium at Museum of Russian Icons, 203 Union St., Clinton. Christ Enthroned as Orthodox Image and Poetic Text: The Revolutionary Iconophilia of Vladimir Mayakovsky, with Michael Flier, the Oleksandr Potebnja Professor of Ukrainian Philology at Harvard University, and Sally (Sarah) Pratt, Professor of Slavic Languages and Literatures at the University of Southern California. Call 978-598-5000.   

30-31 Saturday & Sunday. Fall Harvest Days at Laurel Ridge Farm, 1128 Main St., Ashby. Farm and horse demonstrations, carriage rides, bring the kids to see the baby animals. Locally grown produce and meats, local glass bottled milk and more. Call 978-386-0200 or visit www.laurelridgefarm.com.

Pumpkin Cookies

2010-09-05T20:01:00.017-04:00

Today was a perfect day; bright sun, cool temperatures, no humidity, and a touch of fall in the air. Emily came home for the weekend and baked these incredible Iced Pumpkin Cookies. She found the recipe on allrecipes.com, one of our favorite sites. They have a very nice cake-like texture and a wonderful pumpkin flavor. She did change the glaze a bit: instead of vanilla extract she used maple extract. The guests ate them almost as fast as she served them!

Iced Pumpkin Cookies

2 1/2 cups flour

1 tsp. baking powder

1 tsp. baking soda

2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1/2 tsp. salt

1/2 cup butter, softened

1 1/2 cups sugar

1 cup canned pumpkin puree

1 egg

1 tsp. vanilla extract

For the Icing

2 cups confectioner's sugar

3 Tb. milk

1 Tb. melted butter

1 tsp. vanilla (or maple) extract

1. Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt. Set aside.

2. In a medium bowl, cream together the 1/2 cup butter and sugar. Add pumpkin, egg, and 1 tsp. vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

3. Bake for 15-20 min. in preheated oven. Cool cookies, then drizzle glaze over top.

4. To make glaze: Combine all glaze ingredients. Add milk as needed to achieve drizzling consistency.

September

2010-08-23T09:19:00.027-04:00

"By all these lovely tokens September days are here, with summer's best of weather and autumn's best of cheer."

~unknown

As much as I love summer and the frenetic desire to fill every possible moment with fun, fun, and more fun, I am always grateful for the arrival of September. It's as if the whole world takes a collective deep breath and then exhales, slowly. Life gets back to normal. I love everything about September, from apple picking, to hiking, to fall festivals, to doing absolutely nothing. Here are some great ways to spend the Harvest Month:

Apple picking! One of the best things about living in the birthplace of Johnny Appleseed is the abundance of apple orchards. There are over 40 apple orchards in central Massachusetts alone! The best cider donuts can be found at Ashby Apples, Bolton Orchards, and Red Apple Farm. The best Macoun apples I've ever tasted come from Stowe Farm Orchard. Sholan Farms offers Classic Auto Shows and a scarecrow festival. Some orchards offer hayrides, petting zoos, picnic areas, and gift shops while others are strictly pick-your-own. All are delicious!

September 2 - First Thursdays in downtown Fitchburg, 3-9 p.m. Presented monthly by the Fitchburg Cultural Alliance these celebrations include family activities, gallery openings, special sales, music, performances, guest food vendors, free admission to the Fitchburg Art Museum, and more. 978-340-0486

September 2 - The White Heat Orchestra at Tower Hill Botanical Gardens. Dance under the stars to this high energy band featuring 15 pieces playing the swing and jazz of the 1930's and 1940's for dancers of all ages. The White Heat Orchestra, also known as the "Roxy Band", was the house band for almost 5 years at the upscale Roxy nightclub. They play music for both the swing dancers and for those who prefer to sit and tap their toes. Fast or slow, they hit every note without missing a beat. 6:30-9:30 p.m. Adults $22.00. 508-869-6111 ext. 135

September 3-6 - Labor Day Sale at Wachusett Mountain. Awesome value-packed deals await you at Mountainside Ski & Sports Shop. Huge savings on ski and snowboard packages. Blow out prices on winter apparel including parkas and pants.

September 4 and 5 - Art in the Park, Asheulot River Park, Keene NH - 80 + artists will be displaying and selling their artwork! Enjoy a lovely day in the park surrounded by artwork, live music, and refreshments. 10: a.m. - 4:00 p.m.

September 10 - Twilight hikes at Sholan Farms, Leominster Ma, Join us for our twilight hike series which take place on the second Friday of each month. Gathering time is 8:00 p.m. 1 hour hike with a 1 hour campfire. Bring a friend or family member to enjoy the hike. For after the hike bring your favorite treat (hotdogs, marshmallows, etc) to share. Hot chocolate and tea will be provided by the Friends of Sholan Farms. 978-840-3276

September 12 - Historical Piano Concerts, Ashburnham MA- Constantine Finehouse, piano, playing music of Beethoven and Schubert. $10.00, 4:00 p.m. Presented by Frederick Historic Piano Collection See website for additional concerts on Sept. 19 and 26.

September 12 - 13th Annual Music Festival at Wachusett Mountain. Bring your blankets and lawn chairs for great music on the mountain. Great food, brews, and our scenic stage area make this a highlight for all music fans.

September 24-26 - Moonlight and Magnolias at the Stratton Playhouse, 60 Wallace Fitchburg. The hysterical behind-the-scenes story of how the beloved novel Gone With the Wind was brought to the big screen. Tickets $12.00. 978-345-6066. 8:00 p.m. Friday and Saturday, 2:00 p.m. Sunday.

September 25 - Orchard House, Home of Louisa May Alcott presents, "Welcome to Our Home", A Living History Tour. Your visit to Orchard House becomes a trip to the past as you have an interactive tour with an expert, authentically costumed guide portraying an Alcott family member or one of their famous friends. Hear fascinating anecdotes and learn first-hand about their lives and times. 4:45 p.m.-5:45 p.m. Adults $12.00. Space is limited. Reservations and prepayment strongly suggested. 978-369-4118 ext. 106 While in Concord why not also visit the homes of Ralph Waldo Emerson and Henry David Thoreau.

September 25 - Johnny Appleseed Festival in downtown Leominster. A full day of activities, food, music, and of course, apples!

Great Events coming in August

2010-07-19T11:40:00.022-04:00

Days filled with delicious food, warm summer nights filled with sweet music and live theatre and then, fireworks. New England summers can't be beat. Here are some fun ways to spend sweet August days and nights

4-15 Peterborough Players will perform Tartuffe, a classic comedy by Moliere. New translation by Gus Kaikkonen Tartufee is the epitome of a houseguest from hell. Under a cloak of piety, he works his way into Orgon’s household, coveting the family’s fortune and anything else he can lay his hands on – including Orgon’s wife and daughter. Everyone but Orgon sees through Tartuffe’s pose, but is it too late to save them from ruin? Moliere’s most popular play, Tartuffe spins religious hypocrisy into high comedy, complete with an anti-hero you love to hate. Rated PG-13. August 4-15, Tuesday –Saturday, 8:00 p.m. 4:00 p.m. Sunday.

6-7 Friday, 9 am – 7 pm and Saturday, 9 am – 4 pm. Experience Gardner Summer Festival and Sidewalk  Sale. Downtown Gardner turns into a pedestrian mall filled with vendors, entertainers, raffles, games for the kids and more.

7 Saturday, 11 am – 4 pm. The Beast of the East Massachusetts State Chili Cook-Off at Bentley Field, Winchendon. Cooks from across the nation compete for the state title to qualify for entry into the world chili championship. Enjoy chili tastings, music, games and family fun. Call 978-297-1815.

8 Sunday, 10 am - 8 pm. Wachusett Valley Folk Festival at the Wachusett Village Inn, 9 Village Inn Rd,, Westminster. Artists include Ashbrook Haynes, Brooks Williams, Don White, Maeve, Mustard’s Retreat, Pesky J. Nixon, Susan Werner, and Vance Gilbert. Tickets $25 in advance, $30 after August 1, $90 VIP. Call Denise Hurley at 978-365-2043.

11-15 Wednesday–Sunday. Bolton Fair at The Fairgrounds at Lancaster, Route 117. An old-fashioned agricultural fair with animal shows and contests, an exhibit hall, entertainment, fireworks, and an expanded midway. “Midway preview night” on Wednesday, fair opens Thursday. Free parking.

13-14 Friday & Saturday, 8 pm. Broadway Sensation The Wedding Singer at Theatre at the Mount, 444 Green St., Gardner. If you believe in “true love” you’ll “walk down the aisle” with excitement for our summer musical spectacular! Due to contract requirements and a national tour this winter, we can’t tell you the title just yet. Call 978-632-2403. Repeats Aug. 20-22.

14- Saturday, Richmond Blueberry Fiddle Festival, Cheshire Fairgrounds, Swanzey NH. 9 a.m. – 7 p.m. There will be fiddlin', pickin’, jammin', grinnin', eatin’, dancin' and singin' at this day of old-fashioned, wholesome family fun. There is a lineup of great performers, music workshops, dancing, traditional folk games and races, a blueberry bake-off, auction and other events. 603-239-6495. Free entrance, $5.00 parking.

21- Saturday, Festival of Fireworks, Jaffrey NH, Live music, dancing, tons of food and novelty items, sky diving exhibition and games for children of all ages! And of course - Atlas PyroVision's award-winning fireworks!!!

Meeting Sara Moulton

2010-07-18T21:43:00.011-04:00

Last summer we were very fortunate to meet Sara Moulton and her husband Bill Adler. We had a great visit with them and Sara’s parents, Henry and Elizabeth. After their visit we felt like we’d made new friends for life. Sara’s recipe for Apricot Scones is a new favorite of our guests. For her recipe, Creamy Tomato-Basil Soup and “Grilled” Cheese Slices, check out her new book, Sara Moulton’s Everyday Family Dinners. Thanks Sara.

Apricot Scones by Sara Moulton

Just dice up dried apricots and add into any cream scone recipe instead of currants, craisins, or other dried fruit. You can make a glaze out of apricot nectar and powdered sugar, adding a wee bit of nectar to the sugar and stirring until you can drizzle it from a spoon.

2 cups all-purpose flour

1 Tbsp. baking powder

½ tsp salt

¼ cup sugar

3/4 cup dried apricots, chopped

1¼ cups heavy cream

3 Tbsp. butter, melted

2 Tbsp. sugar

Apricot nectar

Powdered sugar

Preheat the oven to 425º F. Use an ungreased baking sheet.

Combine the flour, baking powder, salt, and sugar in a bowl, stirring with a fork to mix well. Add the dried apricots. Still using a fork, stir in the cream and mix until the dough holds together in a rough mass (the dough will be quite sticky).

Lightly flour a board and transfer the dough to it. Knead the dough 8 or 9 times. Pat into circle. For the glaze, spread the butter over the top and side of the circle of dough and sprinkle the sugar on top. Cut circle into 8 wedges and place each piece on the baking sheet, allowing about an inch between pieces. Bake for about 11 minutes, or until golden brown. When cool top with apricot nectar glaze.

The One That Didn't Get Away!

2010-07-18T21:02:00.005-04:00

Devin (and Abby) caught this enormous bass tonight right off our shore. What better way to spend a warm summer evening than on the water. The 14 ft. Lund rowboat is very safe and sturdy. Guests are more than welcome to take it out anytime.

Our Loons

2010-07-14T10:24:00.011-04:00

One of the most beautiful summertime sounds is the song of the loons. I rarely hear them during the day and would probably not notice them with all the competition from the other birds in my yard, but late at night, when all is quiet, their concert begins. When they are calling I imagine they are saying, "good night, all is well".

The Fountain is Finished!!

2010-06-29T14:30:00.005-04:00

Ten years ago Paul bought me this beautiful fountain. We used it as a statue and had it in the side yard for the past nine years. Last June we decided to try it out as a fountain and when we did we were amazed at how beautiful it looked. It really came to life. So we decided to move it to a spot where everyone could enjoy it. When we found the perfect spot we realized the ground needed a "little" leveling. Our weekend project turned into a year long endeavor! But the results speak for themselves and we are thrilled! Thank you to all the guests who put up with our "sandbox" over the fall and winter and for all the plant suggestions. The grass is now up and we planted 28 double knockout roses along with a great variety of other plants on either side of the stone wall. Come back and enjoy the new view!

Foxgloves!

2010-06-15T08:19:00.006-04:00

We just returned from a wonderful trip to Alaska to discover a phenomenal event occurring in our yard. Over 100 foxgloves are growing where none were ever planted! These "volunteers" are bringing us so much joy.

May Recipe of the Month

2010-05-14T16:05:00.012-04:00

Snow Dusted Lemon Bars

These disappear as soon as we put them out. Perfect on a hot afternoon.

Crust Ingredients:

1 1/3 cups flour

1/4 cup sugar

1/2 cup butter, softened

Filling Ingredients:

2 eggs

3/4 cup sugar

2 TB. flour

1/4 tsp. baking powder

1/4 cup lemon juice

1 TB. grated lemon rind

Garnish: Powdered Sugar

Heat oven to 350 degrees. Combine all crust ingredients in small bowl. Beat at low speed, scraping often until mixture resembles coarse crumbs. Press onto bottom of ungreased 8 inch square pan. Bake for 12-15 minutes or until edges are lightly browned.

Meanwhile combine all filling ingredients in small bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking for 18-20 minutes until filling is set. Cool slightly and then sprinkle with powdered sugar. Cool completely. Cut into bars. Serves 9.

Summer Theatre

2010-05-11T19:04:00.011-04:00

Stratton Players was established in 1925, making it one of the oldest community theatre groups in the country.

For two weekends only (May 14, 15, 21, 22 at 8 p.m. and May 16, and 23 at 2 p.m.) they will perform "What I Did Last Summer" by A. R. Gurney. Vacationing with his mother and sister on the shore of Lake Erie in 1945, Charlie is looking forward to loafing with friends. Against Mom’s wishes, he gets a job with the town misfit, Anna, known as the “Pig Woman”. Charlie decides her bohemian lifestyle is for him, and with Dad in the Pacific, it’s up to Mom to confront Anna, with whom she has history. A charming, coming-of-age tale. Tickets $12.00.

Theatre at The Mount Presents "ALWAYS, PATSY CLINE " Written and originally directed by Ted Swindley – based on a true story, June 18, 19, 25, 26 at 8pm and June 27 at 2pm Presented through special arrangement with Ted Swindley Productions

Always...Patsy Cline tells the true story of the special friendship between two women, one a rising star and the other a devoted fan, over a pot of strong coffee in Louise's kitchen and through letters and phone calls shared until Patsy's untimely death. Re-live the magic through the songs that made Patsy Cline a pop and country music legend: Crazy, Sweet Dreams, Walkin' After Midnight, I Fall to Pieces, and much more. Matinee prices $15.00, Evening performances $20.00

Peterborough Players will present "Once in a Lifetime" by Moss Hart and George Kaufman at 8 p.m. on June 9, 11, and 12 and 2 p.m. on June 13. Once in a Lifetime is a rollicking tale of three down and out troupers who decide to head for Hollywood and try their luck with the newly invented talkies. It's a fast-paced wild romp and a marvelous spoof of tinsel land. Tickets $15 adults, $10 students/children.

Receive two complimentary tickets when you stay two nights or longer. Based on availability.

Get the perfect Mother's Day Gift- A Gift Certificate to The Maguire House B&B

2010-05-06T08:57:00.014-04:00

History of American Celebration

When the first English settlers came to America, they discontinued the tradition of Mothering Day. While the British holiday would live on, the American Mother’s Day would be invented—with an entirely new history—centuries later. One explanation for the settlers’ discontinuation of Mothering Day was that they just didn’t have time; they lived under harsh conditions and were forced to work long hours in order to survive. Another possibility, however, is that Mothering Day conflicted with their Puritan ideals. Fleeing England to practice a more conservative Christianity without being persecuted, the pilgrims ignored the more secular holidays, focusing instead on a no-frills devotion to God. For example, even holidays such as Christmas and Easter were much more somber occasions for the pilgrims, usually taking place in a Church that was stripped of all extraneous ornamentation.

Julia Ward Howe's Mother's Day Proclamaition of 1870

The first North American Mother’s Day was conceptualized with Julia Ward Howe’s Mother’s Day Proclamation in 1870. Despite having penned The Battle Hymn of the Republic 12 years earlier, Howe had become so distraught by the death and carnage of the Civil War that she called on Mother’s to come together and protest what she saw as the futility of their Sons killing the Sons of other Mothers. With the following, she called for an international Mother's Day celebrating peace and motherhood:

Arise, then, women of this day!

Arise all women who have hearts,

Whether your baptism be that of water or of tears

Say firmly:

"We will not have great questions decided by irrelevant agencies,

Our husbands shall not come to us reeking of carnage,

For caresses and applause.

Our sons shall not be taken from us to unlearn

All that we have been able to teach them of

charity, mercy and patience.

"We women of one country

Will be too tender of those of another country

To allow our sons to be trained to injure theirs."

From the bosom of the devastated earth a voice goes up with

Our own. It says, "Disarm, Disarm!"

The sword of murder is not the balance of justice!

Blood does not wipe out dishonor

Nor violence indicate possession.

As men have of ten forsaken the plow and the anvil at the summons of war.

Let women now leave all that may be left of home

For a great and earnest day of counsel.

Let them meet first, as women, to bewail and commemorate the dead.

Let them then solemnly take counsel with each other as to the means

Whereby the great human family can live in peace,

Each bearing after his own time the sacred impress, not of Caesar,

But of God.

In the name of womanhood and humanity, I earnestly ask

That a general congress of women without limit of nationality

May be appointed and held at some place deemed most convenient

And at the earliest period consistent with its objects

To promote the alliance of the different nationalities,

The amicable settlement of international questions.

The great and general interests of peace.

Tulips!

2010-05-05T08:02:00.004-04:00

This year the tulips and daffodils have been so beautiful! Paul got a new Canon camera for his birthday and has quickly become an expert photographer. He took this photo to help preserve the magic.

Historic Piano Concerts

2010-04-26T21:37:00.014-04:00

Summer Concert Series

The purpose of the Frederick Piano Collection is to give musicians and music lovers a chance to hear works by major piano composers, played on pianos such as those the composers knew, and for which their music was conceived.

The Collection includes only grand pianos, by important makers whose instruments were highly regarded in their day, acquired in basically good condition, with most of their original materials intact (especially soundboards). It aims to match each instrument to a specific composer or generation of composers known to have used or preferred that make and vintage of piano. The period of pianos in the Collection extends from about 1790 to 1907, representing music from Haydn and Beethoven through the French Impressionists

All concerts are held at the Ashburnham Community Church on Sunday afternoons at 4:00 p.m. unless otherwise stated. Admission: $10.00 per adult. Children and students, free.

May 9 - Emma Tahmiziàn, piano. A program titled Dancing with Chopin, Schumann, Brahms, and Dvořák. Piano to be selected from The Frederick Collection.

May 16 - Stephen Porter, piano performing selections by Ravel, Debussy, and the Sonata in B Minor by Liszt. Piano by Erard, Paris, 1877.

May 23 - Manabu Takasawa, piano. An All French Program with music by Fauré, Ravel, Franck, and Debussy. Piano by Erard, Paris, 1877.

May 30 - Shuann Chai, piano. Nocturnes and Etudes by Chopin, Henselt, Moscheles, and Liszt, along with pieces by both Robert and Clara Schumann. Piano by Erard, Paris, 1840.

June 6 - Yi-heng Yang, piano, performing Beethoven, Sonata No. 31, and Robert Schumann selections. Piano by Tröndlin, Leipzig c. 1830.

It's time to take a hike!

2010-04-24T15:06:00.001-04:00

Wachusett Mountain State Reservation

View from Wachusett Mountain

345 Mountain Rd.

Princeton MA 01541
978 464-2987

The mountain access road is open to personal vehicle use seasonally from Memorial Day through the last Sunday in October. Operating hours for the roadway during this season are 9:00am till sunset daily.

Rising above the surrounding forest to a height of 2006 feet, Mount Wachusett stands as a unique landmark within the central New England landscape. From the summit, a clear day reveals views of Mt. Monadnock in New Hampshire, the Berkshires to the west, and the Boston skyline to the east. The 3,000-acre Wachusett Mountain State Reservation surrounds the summit and offers a wealth of natural and recreational resources. The Reservation's natural resources include forests, alpine meadows, ponds, streams, fields, and even a perched bog. Recreational opportunities abound at the reservation including hiking, nature study, hawk watching, picnicking, and skiing. The Reservation offers 17 miles of hiking and walking trails, including 3.9 miles of the Midstate Trail, which runs from Ashburnham to the Rhode Island border. Mountain Road stretches to the John Hitchcock Visitor's Center at the summit, a short distance from the Wachusett Mountain Ski Area, which is the largest in eastern Massachusetts.

Wachusett Mountain is part of an extensive greenway area, including Leominster State Forest, Massachusetts Audubon'sWachusett Meadow Wildlife Sanctuary and Minns Wildlife Sanctuary. It is also the location of the largest known area of Old Growth Forest east of the Connecticut River in Massachusetts, with trees dating over 350 years old. Evidence of the glacial activity which shaped the mountain can be seen at Balance Rock; two large boulders were stacked one on top of the other by moving glaciers thousands of years ago.

Double Toffee

2010-04-23T14:23:00.010-04:00

Double Toffee Cake

Preheat oven to 350°

Topping:

½ cup light brown sugar (packed)

1 cup walnuts, chopped

1 Tb. cinnamon

In a large bowl combine:

2 cups flour

1 cup sugar

2 tsp. baking powder

1 tsp. salt

1 small package dry instant vanilla pudding mix

1 small package dry instant butterscotch pudding mix

1 cup water

¾ cup canola or vegetable oil

1 tsp. vanilla

4 eggs

Beat for 2 minutes on medium speed.

Grease a 9 x 13 inch pan

Spread half the batter in pan. Top with half the cinnamon mixture. Repeat once.

Bake for 35-40 mins.

Spring has arrived at Tower Hill Botanical Gardens

2010-04-23T09:36:00.001-04:00

Spring Satellite Garden Tour
Sunday, April 25
10am-4pm

Self-guided tour of private gardens
$15, Members; $20, Nonmembers
Order Tickets Online

Complimentary admission tickets from The Maguire House B&B for a stay of two night's or longer.

This intimate tour features four mature gardens in Stow, Boylston, and Princeton. Included are the gardens of John Trexler, Tower Hill's Executive Director; Joann Vieira, Tower Hill's Horticulture Director; members Rosemary Monahan and Stefan Cover; and members Katy Kleitz and Iris Marcus. All feature impressive plantings of early blooming trees, shrubs and herbaceous perennials. The diverse species of early flowering plants in these gardens will inspire participants in designing their own gardens.