October 26, 2008 (Sunday, 6pm-8pm):
"Meet and Greet" with Democratic Maine State Senate candidate Lisa Villa. Refreshments and casual discussion in the inn's Great Room.
November 1 & 2, 2008 (Saturday and Sunday):
"Annual Holiday Craft Show"---In its 18th year(!). Meander through the inn, enjoy some inn-made cookies and seasonal mulled cider, and get some holiday shopping done
early. The professional crafters (many have been displaying at this show for years) offer unique gifts. Remember: Buy Local!! Saturday: 9am-4pm; Sunday: 11am-3pm. A great alternative to the outlet malls!
October 29-November 12, 2008:
Other than the Holiday Craft Show stated above, Inn at Long Lake will be closed for 2 weeks. The inn will re-open on November 13, 2008.
Thanks to all for a super Summer and Fall season. I am so fortunate to have met so many wonderful people during these past few months. Looking forward to a little R&R to contemplate the inn's 2009 path, get ready for the holidays, to spend time with friends, and to pamper myself (hey, you can never give others what you cannot give yourself!!)
To my blog readers, Thanks for reading. It means so much.
Your Maine Innkeeper,
Keith
Inn at Long Lake
Naples, Maine
Friday, October 24, 2008
Thursday, October 16, 2008
Perfect Autumn Week in Naples, Maine
Greetings to all!
The weather this past week has been unbelievable. The colors of Autumn displayed themselves proudly in the clear October days. One guest commented that they had consulted the Farmer's Almanac for the perfect traveling weather. Personally, I did not realize that this source was that accurate, but it must be! Congrats to those writers!
Today Inn at Long Lake started its days with Pumpkin Pancakes and a Classic Sour Cream Coffee Cake for breakfast.
The inn served a private luncheon to the 15 volunteers of the Greater Bridgton Chamber of Commerce. These folks, many retired, are the knowledgeable, friendly ambassadors during the year to visitors from all over. Recognizing the hard, unselfish giving of these individuals is important (and, of course, gives me time to break out of the breakfast mode).
Tracy, Debbie, my assistant, Katherine, and I served a wonderful lunch including a first course of Broccoli and Smoked Gouda Cheese Soup with inn-made breads. Next, a choice of either Mahogany Beef Stew with Hoisin and Red Wine, or Pasta Sebago--with Penne Pasta, Oven-Roasted Tomatoes, Applewood Smoked Bacon, tender Chicken Breast meat in a Parmesan Cream Sauce. Ending the meal was an Apple-Almond Crisp with Ice Cream. The volunteers loved it (it warmed my heart to be appreciated back!). Many took a tour of the inn to work off the meal, too!
Started raining out in the afternoon so I made some Strawberry Snickerdoodles to chase the grey-day blues away. Can hardly wait until the guests come back from shopping and exploring.
Gotta run. Thanks for reading.
Keith
Your Maine Innkeeper
Naples, Maine
The weather this past week has been unbelievable. The colors of Autumn displayed themselves proudly in the clear October days. One guest commented that they had consulted the Farmer's Almanac for the perfect traveling weather. Personally, I did not realize that this source was that accurate, but it must be! Congrats to those writers!
Today Inn at Long Lake started its days with Pumpkin Pancakes and a Classic Sour Cream Coffee Cake for breakfast.
The inn served a private luncheon to the 15 volunteers of the Greater Bridgton Chamber of Commerce. These folks, many retired, are the knowledgeable, friendly ambassadors during the year to visitors from all over. Recognizing the hard, unselfish giving of these individuals is important (and, of course, gives me time to break out of the breakfast mode).
Tracy, Debbie, my assistant, Katherine, and I served a wonderful lunch including a first course of Broccoli and Smoked Gouda Cheese Soup with inn-made breads. Next, a choice of either Mahogany Beef Stew with Hoisin and Red Wine, or Pasta Sebago--with Penne Pasta, Oven-Roasted Tomatoes, Applewood Smoked Bacon, tender Chicken Breast meat in a Parmesan Cream Sauce. Ending the meal was an Apple-Almond Crisp with Ice Cream. The volunteers loved it (it warmed my heart to be appreciated back!). Many took a tour of the inn to work off the meal, too!
Started raining out in the afternoon so I made some Strawberry Snickerdoodles to chase the grey-day blues away. Can hardly wait until the guests come back from shopping and exploring.
Gotta run. Thanks for reading.
Keith
Your Maine Innkeeper
Naples, Maine
Friday, October 3, 2008
Pre-Weekend Thoughts from the Inn
Greetings, all!
I am writing to you early morning overlooking beautiful Long Lake. The foggy crispness upon the lake is quiet & serene.
Some fresh-baked Zucchini-Lemon Bread has come out of the oven--cinnamon and nutmeg fill the kitchen (and, hopefully, the guest rooms throughout the inn!). The featured breakfast entree is "Eggs Sebago" (a name I call all my egg entrees that I have come up with). Today the dish is Eggs Over Medium served on Inn-made Honey-Wheat Toast & topped with a light Baby Spinach-Shrimp Bechamel. Of course, the purists among my guests may opt for Eggs To Order or my Autumn Cherry Granola with Yogurt.
Oh, quick tip before I have to run to start my day: CLEANING A MESS IN THE MICROWAVE (something I have to do sometimes when I "forget" to cover--hehe). Put a cup of water with a few Tablespoons of WHITE VINEGAR in for 5 minutes to heat. The "vapors" will cover the surfaces of the microwave's interior. Just wipe out when done (careful--that cup of water/vinegar will be HOT!). Great tip I read and wanted to share.
Best to all & make your day the best one yet!
Your Maine Innkeeper,
Keith A. Neubert
I am writing to you early morning overlooking beautiful Long Lake. The foggy crispness upon the lake is quiet & serene.
Some fresh-baked Zucchini-Lemon Bread has come out of the oven--cinnamon and nutmeg fill the kitchen (and, hopefully, the guest rooms throughout the inn!). The featured breakfast entree is "Eggs Sebago" (a name I call all my egg entrees that I have come up with). Today the dish is Eggs Over Medium served on Inn-made Honey-Wheat Toast & topped with a light Baby Spinach-Shrimp Bechamel. Of course, the purists among my guests may opt for Eggs To Order or my Autumn Cherry Granola with Yogurt.
Oh, quick tip before I have to run to start my day: CLEANING A MESS IN THE MICROWAVE (something I have to do sometimes when I "forget" to cover--hehe). Put a cup of water with a few Tablespoons of WHITE VINEGAR in for 5 minutes to heat. The "vapors" will cover the surfaces of the microwave's interior. Just wipe out when done (careful--that cup of water/vinegar will be HOT!). Great tip I read and wanted to share.
Best to all & make your day the best one yet!
Your Maine Innkeeper,
Keith A. Neubert
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