Inn at Long Lake Blog

The Nod of an Author

2012-01-18T08:44:00.003-05:00

As an innkeeper we endeavor to highlight reasons in our marketing of our properties for guests to stay with us. Sometimes, though, a guest's visit to our inns means one step in the path to making their dream come true. We learn in the process that we provide a place to stay during that step. Such is the case for Claire Dunn of Rochester (Kent) in the United Kingdom.

In mid-2010 I received a booking from a travel agent in the U.K. We, as innkeepers, get wary to some extent when communication from oversees promises a long stay reservation prospect. (Credit card scams trap uninformed small business owners every day). The reservation was for the end of October of that year and when a Claire Dunn actually showed with her lovely daughter, Kate, my worry was proved "unfounded".

Both Claire and her daughter were easy-going guests. The enjoyed breakfasts each morning during their 5 days with us. I learned in one of our first conversations that Claire was there to do some research for a fiction novel she was writing. I was very intrigued, of course, because so many people have a great story in their hearts to write to the world, and this lady was actually doing what I so often write about: taking steps to the realizaton of your dreams!

Bed and breakfasts, usually owned by individuals, or couples, who have had to take the step away from the security of corporate life, live their dream everyday. It seems befitting, on hindsight, that a creative sort like Claire would not confine herself to the (generally sterile) energy of a corporate property. She and Kate ventured out liberally during the days and reported back some of the "writing" activities and personal adventures they had experienced during each day here.

I received an e-mail from Claire Dunn recently. Her novel, Mortal Fire, is to hit the retail bookshelves in May 2012!! It is the first book (the name of the series is the same) of FIVE. I was so tickled to hear that this creative spirit not only will be published to tell the world a story, but that Claire is working on Book 5 of the series at this very moment!

She teased me about the story in her recent e-mail and it sounded delicious:

"Based in Maine and in the UK, Emma - a young professor of history from the University of Cambridge - soon learns that all is not as it seems, and that truth is what you make it - to her cost."

If you are a fan of romantic mysteries (and to me romance is always that!), you should write that Mortal Fire on your Summer To-Read list! If it is anything like the captivating, easy-going author that stayed at the inn (and something tells me there is a little of her daughter, Kate, in the main character of Emma!), this story will transport you to another place----and, hopefully, for a moment in your reading--to the great state of Maine!

I am blessed to live my dream every day. When I can (even in some small way) help another's dream come true it is sublime. She thanked me--and many others--in the acknowledgement in the front of the book (!)---and nobody walks daring creative roads without support. And, so....while many of us visit inns for nearby activities, or to rest, or to be pampered, Claire Dunn took her time at The Inn at Long Lake to move toward a dream many have only thought about in fantasy. I think for this new author her reviews are already in: "BRAVO!!

And for all of you who need a place to start YOUR vision: we'll have coffee on and a smile to help you find your way...

From crisp, snow-dusted Maine this morning, I wish you all a wonderful day ahead.

Keith A. Neubert

The Inn at Long Lake--Naples, Maine

Winter Herb Classes

2012-01-05T08:26:00.004-05:00

One of Naple's greatest treasures is Betsey-Ann Golon (aka "Mrs. Greenjeans.") She and her husband, Dale, exemplify the spirit of the innovative entrepreneur. As owners of Common Folk Herb Farm (at the other end of Lakehouse Road), Betsey is involved in the Shaker Community, organizes the Annual Inn at Long Lake Craft Show each November, and has her hands in almost every pot, flower or otherwise, around.

Betsey will be presenting classes at the inn on the following dates: January 29, February 8 and 19. Classes are $25.00/person and includes a light lunch. Time: Noon-2. Our lovely Great Room is very comfortable and is the perfect setting to hear Betsey's information. One class is "Preserving the Herbal Harvest. " Here, Betsey explains age-old and new ideas to make pastes, how to dehydrate veggies, and (upon my suggestion) use them to create unique spirits (like infused vodkas!).

Another class is "Cooking with Lavender." We all enjoy soaking in a hot bath of it but did you know how wonderful it is to cook with?! Betsey will be showing you how versatile this common herb is---and how we can wow our recipe catalogs with some novel ideas of using this herb.

If you have other gardening questions, I am sure that Betsey can be pulled aside after the classes for brief Q & A. (Spring is just around the corner!!)

For more information or to sign up, please contact Betsey at the herb farm (207.787.2764) between the hours of Noon-4. Hope to see you there!

Keith

Happy New Year's Wishes to All!

2011-12-31T11:02:00.003-05:00

(Pictured above: The hammy innkeeper of The Inn at Long Lake, reminds you to NOT be "in the bag" at your holiday party. Drink responsibly. Designated drivers are truly lifesavers! PS: The party needing this bag was going back to Florida. I jumped in hoping they wouldn't notice the extra weight...)

Happy New Year to All!

First off (before I forget in my hurried day), the good people at Thomas' bakery (known for their English muffins) have created some interesting variations of BAGELS recently. While I enjoy Cinnamon-Raisin at breakfast, or a quick snack during the day, other flavors like Pumpkin Spice or Cranberry are excellent for hors d'oeuvres at your next party.

Bagel bites can be brushed lightly with olive oil (simmered gently with any herbs and cooled before applying) for a savory touch. Arrange them in a single layer on a foil lined cookie sheet. Bake them at 400 until browned. Remove, cool, cut each side into 6 or 8 pieces, and cover. Serve with your favorite dip on the side. Onion bagels are excellent and very versatile. Check out all the options!

More blog writing for me to do in the New Year coming. I thank you for checking on this blog from time to time. It has been, and is, my joy and honor to explore food and to share my experiences with you.

Wishing you all a Happy New Year!

Keith A. Neubert

Innkeeper-Chef, The Inn at Long Lake

Your "Ho Ho Hacienda!"

2011-11-29T10:27:00.003-05:00

Greetings, Blog Friends.

It has been some time since I've written anything on this blog. At the beginning of November I put myself on my annual vacation. This is the time of year, after the Summer and Fall lodging seasons, that this innkeeper attempts to "check himself out" of the inn. It is a time when getting in touch myself becomes a sort of grounding. It is, also, a time when assessing the present supercedes thoughts of the past and of the future.

Preparing the inn for the Thanksgiving holiday guests seemed challenging after my break. You have to switch modes--this meaning from "up in your head" to "back to the heart" (which is where all hospitality is expressed).

For many innkeepers, this is the challenge in these quiet months. The jump from contemplation to actual action seems like jumping up a mountain. My point herein is that we need both--and when we are off balance with "thinking" and "doing"--life doesn't seem to dance as smoothly with us. So...I try my best to find activities that are for me (during which I focus on myself) and then (status quo) back to my inn business to express all the details that makes my business "homey and warm."

This morning as I shopped around Bridgton, Maine (the next town over), I realized that preparing for the upcoming holiday season has its success in its preparation. For example, one of the things that anyone can rest assured of during the holidays is the influx of visitors to our homes. Faces drop in, some unexpectedly, to wish us the joy of the holidays. Knowing someone has set aside time to want to see you during the holidays is such a wonderful gift. It is the blessing of sharing that friends and family feel a need to do. And during this magical time of year, how prepared are we for our visitors?

Your holiday decorations almost certainly have a schedule for when they appear. (It is different for all of us). Now how about your pantry, refrigerator, and bar? Are these ready to supply one of your memorable snacks or loving libations? They should be!

If you have a passion for baking (like I do), why not make up a bunch of individual quick breads for your visitors to take home after their visit? Mini bags of homebaked cookies are such a treat during the holidays, too---what cookie feels like the holidays to YOU? (If you have made too many of these take-home treats, don't forget the mail carrier, the paper delivery person, or your electric meter reader---these people are people who work hard, and an unexpected treat will really make their day!)

Beyond baked goodies, why not invent or research a cocktail that you can share (at certain hours of the evening) with any visitors? Point here is to stock the ingredients for the creation in ample supply. A cute invitation in your holiday card saying something like "I would like to see you over the holidays. Drop by for a Jingle Bell Cosmopolitan at your convenience. RSVP your Yuletide Cheer at (phone number)." By stocking up your "nearest and dearest" will be tickled by your hospitality and remind themselves why you are just an amazing person! (Lol). Remember: the cocktail can contain alcohol or not (we should all lean towards prudent consumption of liquor, especially this time of year). Make it festive, however, with the colors of the season, or serve it in a cool Wintertime glass of some sort.

Seriously, we know guests are part of holiday tradition. Let's get prepared in advance and step into the creativity of expressing hospitality to those we love. We, as individuals who love to entertain and learn about food, are the front lines for keeping the magic of the holidays alive. You don't need to own an inn to do this. You merely have to open up your heart...and your home. Be sure to grant some "up in your head" time for yourself (walking, a nice warm bath, or a quiet cup of seasonal tea) and know that after all the thoughts, "from the heart" is where your passion is expressed.

A pre-December idea for all to consider! Check back soon!

Keith A. Neubert

Innkeeper-Chef

The Inn at Long Lake, Naples, Maine

A Career Milestone...

2011-10-28T11:08:00.003-04:00

Greetings, Blog Friends.

This month marks 30 years of work in hospitality for me and I can't help but reflect on this time as a blessing. Starting with a 2 month stint at a fast-food joint to where I am today--owning a glorious New England inn---has never been without its sacrifice, hard work, and learning.

The scores of co-workers, teachers, and guests that have marked my career are only thoughts away. I re-visit these times on occasion and am amazed at how much time has passed.

I always say to my current staff (the best group of positive, genuine individuals with whom I have had the honor to work) that hospitality is 'not so bad a gig' (yeah, swanky hipster lingo added, I guess!). Remembering the routine, creating details, and delving into one's heart for sincerity is something that has always been a part of my own personality. In today's world, fraught with unmotivated robots, to be genuine and creative means so much. Moreover, it is a code of work ethic that to honor guests who are paying with their hard-earned money that begins and ends every day of mine.

In this time the sacrifice for earning my living has meant missing holidays with friends and family. It has meant making mistakes in the eye of the public. It has meant sacrificing my very health to work more than I should have (gets tougher as I age). It has meant so many things that this blog can never report.

Among my high points (besides the oodles of satisfaction of "work done well") were waiting on former Vice President Al Gore, buying The Inn at Long Lake after returning after a heart-breaking absence, and filming my television cooking series "Cooking Inn Style" on local Lake Region TV (2005-06). Smaller, but no less meaningful, were the smiles of happy guests enjoying and the phone call and cards (many I still keep in a box in my bedroom closet) that validated my intention.

In this blog I have tried--and will continue to try---to be a positive influence to wherever your food and entertaining schemes are evolving. After these 30 years and experiencing that food, beverage, and hospitality means to me, I encourage you to grow in your knowledge as I have spent my career doing. In doing so, those around us are privy to a place in our hearts of conviviality and warmth. And, my friends---that is a "pretty good gig" any day of the year.

Best,

Keith A. Neubert

Innkeeper, The Inn at Long Lake

It's That Time of Year Again!

2011-10-18T11:50:00.003-04:00

Just a reminder to all our friends that The Inn at Long Lake Annual Craft Show is on November 5th & 6th this year. Check out the http://www.innatlonglake.com/ website for details and hours.

The show (now in its 21st year!) displays an array of local artisans, all passionate about their work and happy to chat and answer questions. Come tour the inn, enjoy some complimentary seasonal refreshments, and get some of that pre-holiday shopping done at the same time!

Facebook users may check out The Inn at Long Lake Annual Craft Show page to view this year's participating artisans.

Above: Elaine (of Elaine's Creations) and I (her adoring son) pose for a quick moment before last year's show. Mom always enjoys the show and has been working hard over the year to create lovely knitted and crocheted items. (So cute at last year she was overheard to say: "I found some pretty black yarn for hats for the kids who are into that Goth scene. Everyone needs to wear warm hats during the Winter!" Gotta love her.....(and, yes, I do!).

Gluten as Contractor?

2011-10-02T14:59:00.003-04:00

(Pictured above: Yummy Banana Bread speckled with chopped dates and walnuts is a perfect way to start the morning. At The Inn at Long Lake our guests did!)

I recently read a interesting sidebar in Cook's Illustrated magazine that I found eye-opening.

If you enjoy muffins, but sometimes find that they are not evenly domed and picturesque on top, a couple of overlooked considerations may be at fault. Of course, in baking ingredients must be measured precisely for each recipe. Secondly, the correct oven temperature is also necessary. Thirdly, humidity in warmer seasons may also play a contributing factor to cakes and muffins sagging in the middle. Without fail, items not fully baked will never cook and rise in perfect fashion, too.

The sidebar article brought to light another interesting solution: letting the batter set for 10 minutes BEFORE baking! According to their food scientist, sometimes batters for muffins and cakes are helped by a setting time prior to baking. This enables the liquid component of the batter to bond with the gluten. This creates stronger structures for rising during baking.

Muffins, this innkeeper finds, are the worst culprit for sunken middles. Quick breads, which usually require as long as 1 hour of baking, quite possible, have more than enough time in their initial oven time to bond these gluten molecules. Muffins (baking times between 15-30 minutes) may not have this necessary time.

Solution: Mix your batter according to the recipe. THEN, pre-heat your oven for 10 minutes to the desired temperature (most recipes ask you to do this first!). Portion batter into pans, bake, and see if your cakes and muffins dome correctly. Always test with a toothpick for doneness. You'll have beautiful baked goods that are shaped as lovely as they taste!

Keith A. Neubert

Innkeeper-Chef, The Inn at Long Lake

After the Prom....

2011-08-27T06:53:00.003-04:00

My good friend, Andrea, visiting her parents in our native New Hampshire, came to Naples and The Inn at Long Lake yesterday. Andrea lives in Hemet, California. She was also my high school Senior Prom Date! Andrea reminded me that I asked her way back in junior high school! (Now, I've heard of reservations, but....). It was a glorious reunion and a day to remember.

A Movie for Foodies

2011-08-23T12:31:00.002-04:00

Hi, Blog Friends.

While this Innkeeper doesn't have much time to relax in lodging Peak Season, I was able recently to catch a movie called "Pressure Cooker." Many of us who enjoy food as a hobby/profession/lifestyle might enjoy this 1-1/2 hour documentary.

The story involves a class of 12 Philadelphia culinary arts students facing the challenges of the high school experience, their home lives, and their dreams of a better life. The teacher, Wilma Stephenson (pictured above), teaches the students (many for the first time) the requirement of discipline. Street savvy and keen on the slacking ways of students, she keeps at them all. Her goal: to get them to a level to where a citywide cooking competition can accept them. From there, scholarships are potentially earned.

Three students are focused on in the film. Each come from a set of challenges. No, this is not as gritty as Precious, or as sweet as Julie and Julia. It is a movie that does make us applaud that in whatever we strive to learn, perserverance (despite mistakes) is necessary. As foodies we must keep our discipline and strive for the next level of learning. Teacher Stephenson has strict teaching methods but, also, a tender heart underneath (think Debbie Allen in Fame with a whisk).

I think this is a good movie and hope you will check "Pressure Cooker" out!

Keith A. Neubert

Innkeeper-Chef

The Inn at Long Lake

A Lovely Day in Maine

2011-08-17T20:56:00.002-04:00

Pictured above: A beautiful shot (thanks to Mother Nature) of Brandy Pond. Brandy Pond is right off the Naples Causway (the other side of the Causeway is Long Lake. Brandy Pond feeds in Sebago Lake, the second largest body of lake water in Maine. The weather was superb today and I wanted to share this with my Blog Friends.

A Short, Saucy Tale

2011-07-31T11:29:00.002-04:00

Greetings, Blog Friends.

I was recently doing some cooking research online and found an interesting story about Newburg Sauce.

Now, as delicious as Newburg Sauce is, it always stings to hear its name as an old girlfriend of mine used to call me "Keith Newburg Sauce." (insert groan). Despite the memories of this light teasing, this sauce is derived from Bechamel Sauce (cream sauce), one of the master sauces in cooking.

Newburg Sauce is a Bechamel Sauce to which dry sherry, cayenne, paprika (for color), and sometimes egg yolks (for thickening) are added. It pairs well with most firmer seafood (shrimp, scallops, cod, or lobster). Excellent ideas to serve Newburg Sauce are with simple toast points (to dip in the sauce), in a puff pastry, or in light crepes. Recipes may be found online, of course. Select one, but I assure you all are easy and tasty.

Newburg Sauce was created at the famous Delmonico's Restaurant in New York City. The legend is that one of its great chefs invented it for a devote customer--a Mr. Wenburg. Well, Mr. Wenburg and the owner of the restaurant had a falling out and t he restauranteur was so angry he renamed the popular sauce by merely changing the positioning of its letters to "Newburg."

Give this interesting sauce a try some time. It is elegant, rich, and a step away from the same ole'-same ole'.

From sunny Maine,

Innkeeper Keith A. Newburg (I mean, Neubert). ;-)

"A Moment with Just Us"

2011-07-26T15:27:00.003-04:00

After a few busy weekends, I asked the staff to wrap things up so that we could get some ice cream (yeahhhhhh! ice cream!!). I was glad to treat and thank the inn's wonderful staff to a relaxing time together.

Pictured above Left to Right: Me, Astra, Gail, and Francine. Donna, Matthew, and Caitlin had the afternoon off that day.

I am blessed to have a staff that cares about all the details it takes to make guests feel special, safe, and comfortable. I also hope that we could have a moment like that afternoon more often.

That's all from (a lot cooler) Maine--by beautiful Long Lake.

Keith A. Neubert

Innkeeper-Chef

"A Story of Midori"

2011-07-13T20:09:00.004-04:00

Greetings, Blog Friends.

As a student of bartending and mixology during my college years, I aspired to learn as much as I could about the fine art of making cocktails. Back at that time I was waiting tables in a family-run restaurant and service bartenders (who make drinks for the tables in the restaurant) were not on schedule. A chart by the full-service bar in the kitchen was composed by a lead waitress, telling us which glass each commonly-ordered cocktail went in, how to prepare (shake, build, blend, etc) and the proportions of each ingredient that went into making the cocktail. By age 20 (I started waiting tables at 18 years old) I had become, through my research and application, a fairly decent mixologist!

One summer I worked at a student cafeteria on the UNH campus and I asked a foreign exchange student from Japan if she had ever heard of Midori, the honeydew flavored liqueur made in her home country. Her knowledge of alcohol was small and she shook her head. The next day, however, she happily ran up to me and said: "Yesterday you asked about Midori. Yes, yes! It is made in Japan." I smiled. "Do you know what Midori means in Japanese?" she asked with a grin. I shook my head. "It means "green." (I did not know that! I then knew my first Japanese word!)

Midori is a light, melon-flavored liqueur used in many fruity libations, such as the Melon Ball (vodka, Midori, and OJ) and the Pearl Harbor (vodka or rum, Midori, and pineapple juice). Midori is also excellent with (or without rum) in a Midori Colada (a melon version of the Pina Colada). Many imitations of Midori exist, and while they are a little more syrupy and sweeter than their inspiration, they work just fine in the above cocktails.

The bottle of Midori, too, looks much like a tall Japanese temple. Like many liqueurs, it is rather low in alcohol--only 40 proof (whiskey is 80 proof). Still apply with moderation, of course!

Hoping you will try some recipes using Midori over the Summer months and trust that you are able to spend time with friends and family (or at the Inn at Long Lake, too!).

Keith A. Neubert
Innkeeper-Chef
The Inn at Long Lake

"Today a Small Dream Came True....."

2011-06-14T21:10:00.005-04:00

Greetings to all!

Today at The Inn at Long Lake a new dream came true.

Many who know me well know that I adore music (hence, half of the rooms in my inn are inspired by musical icons of the 1920s & 1930s). The last room I re-named at the inn (they were originally named after Maine boats) was Room #3--The Copland Room (after American composer Aaron Copland). Pairing him up against other notable names in our common history, like Cole Porter, Ellington, Glenn Miller, and others, I thought a classical composer would be an odd choice. My heart (in food and in Life) always tells me "when you are happy, you are on the right path."

Recently, through my Facebook page and my cousin Peter (who is techno savvy) I obtained a rare version of Copland's "Our Town Suite." It was scored in the movie version of Thorton Wilder's play "Our Town" (which it seems every high school drama club does at least once!) To me, no better American classical composition portrays small town American life as this beautiful work does---simple, pastoral, and steadfast.

As Naples came to life this morning and my guests emerged in the inn's Great Room, I had this 11 minute work playing lightly as they made coffee and pots of tea before breakfast. I explained to them what the piece playing was, and how playwright Wilder had chosen the town of Grovers Corners (geographically, according to the play, Peterborough, New Hampshire--in my home state) to illustrate the story of our American day to day lives.

As busy and overwhelmed as innkeeping can be behind the scenes, I had a moment to realize that in hearing this lovely work, in my inn, with my guests enjoying the start of their day, that a dream had come true. While it may sound "cornball," yes...a small tear came to my eye. Another detail of the inn experience I believed in creating for the enjoyment of my guests had come into being.

Tonight as I stood on the front porch and watched the calm waters of Long Lake splash playfully in the night breeze, I quietly ended my day remembering the music and the challenging day that had passed in this beautiful New England town of Naples, Maine. And with no guests at the inn this evening, I went inside with a feeling of being blessed, and ended my day in my town.

May we not forget those in the great Southern small towns and cities of this country affected by the extreme weather conditions of months past (Missouri, Arkansas, Tennessee, etc). Our prayers will be a small way to support them in this challenging path to rebuilding their small town lives, their schools and businesses, their Main Streets, and their homes. Please take a moment as your day rumbles along to send good thoughts their way, if just for a moment. You'd be surprised what prayers and dreams can manifest.

I do.

Keith A. Neubert

Innkeeper-Chef

The Inn at Long Lake

"Nightfall in Western Maine"

2011-06-08T11:30:00.003-04:00

Pictured above: Sunset falls on the Western Maine area. A perfect way for this innkeeper to enjoy one last moment before his busy Summer and Fall.

May the view in your night sky bring you the company of friends with which to share it, or a pause of Gratitude for this amazing planet, or maybe an instance to experience yourself "just breathing." Last Saturday evening, I think I had and did all three!

Keith A. Neubert

The Inn at Long Lake

"In The Hunt for Rhubarb"

2011-06-05T09:46:00.004-04:00

Greetings, Blog Friends and Foodies!

While preparing the inn for the upcoming Summer and Fall seasons, I was able to get away and spend time with some old, and new, friends. My lady friend Jane (see blog entry from 2010 on Preserving) had called a few weeks to happily inform me that her rhubarb patch was coming up and that I could extract from it what I needed.

And, so....early yesterday morning I put my "grubbies" on and headed over to her house in nearby Raymond, Maine. Jane is a busy C.P.A. and at 8am on a Saturday morning I felt it too early to ring her bell (in the event she was still asleep). I marched down to the gorgeous patch of vegetables and cut a lovely amount of fresh rhubarb (shown above).

Rhubarb has been around for quite some time, pre-dating back to 2700 BC in China. It was grown for many years for medicinal properties! This vegetable did not, however, make it to the U.S. until 1790-1800 when seeds were introduced to the soils of the great State of Massachusetts. Circa 1822, rhubarb was available in produce markets around the country finally.

Rhubarb's tart taste is often sweetened with sugar for eating. Found in pies, tarts, and jam (which is what I use it for at the inn), the vegetable is a good source of vitamin C and dietary fiber. There are some excellent websites containing information and recipes. My favorite recipe for slathering liberally on toast is a Cherry-Rhubarb Conserve I make at the beginning part of the inn's Summer season. Conserve, unlike preserves, lasts as long as any "open jar of fruit" in the refrigerator (about 1-1/2 weeks). Preserves, of course, once properly processed can last in storage for quite some time.

At the very core of it, I am proud (and happy) to be able to make basic conserves in my inn kitchen. Too many scrape jams out of jars (or worse...offer those little containers of processed jam on the tables---ick!). By utilizing seasonal fruits and vegetables, like rhubarb, I can present to my guests the grandeur of each season's garden abundance! (I just adore my work!!!!)

That is all from the inn today. I am off to work on the grounds and enjoy the Maine sunshine. Thank you so much for reading. (PS: Try rhubarb in some recipe this early Summer!).

Check us out on Facebook under The Inn at Long Lake and "like us." ;-)

Keith A. Neubert

Innkeeper-Chef, The Inn at Long Lake

"Let's Have "Just Pasta" Tonight!"

2011-05-22T19:59:00.002-04:00

Greetings, Blog Friends.

I recently was so busy around the inn one day that I had neglected lunch. Innkeepers need their carbs so I brainstormed "just some pasta" for my mid-day meal. During this I realized that "even pasta" has its finer points of cooking---easy steps to really make pasta "rock it out" (insert rocker hand signal here). LOL.

Some helpful tips from an inn chef:

1). Always cook pasta (or rice) in a flavored stock (chicken, vegetarian, etc.) Pasta cooks by "sucking up" boiling water. Why not let it suck up some flavor?!

2). After the pasta has cooked and well drained (hard for sauce to adhere to water), heat the sauce you will be using (slightly spicy marinara, decadent Alfredo, spitfire Diablo, etc.) and then add the pasta TO THE SAUCE, simmering for 1-2 minutes. Using a set of tongs, fold the pasta INTO the sauce as it cooks. Let set a moment before plating (I'm a guy--I like pasta in a big ole' bowl). Make sure the sauce to pasta ratio isn't a dry one.

3). Prepare your sauce in advance and heat up on a simmer while the pasta is finishing cooking (leave enough room for the pasta being added to it--see Step 2). Sauce flavors develop while sitting---a stored freezer tomato sauce from last Summer's tomatoes is sublime!!)

Hope these tips help. Thanks for reading.

Keith A. Neubert

Innkeeper-Chef, The Inn at Long Lake

"Trekking the Good Trek"

2011-05-19T15:28:00.003-04:00

(Pictured above: Jim and Myra from Ithaca, New York preparing for their next leg of their cycling trip---from South Bend, Indiana to Rockland, Maine--then to their daughter's graduation. A good inn-cooked breakfast at the inn on that rainy morning and some leftover By Scratch Brownies--from their greeting the day before--helped them face the rainy road ahead!)

Their next stop was my friends Jim and Larry's B&B in Bath, Maine. Hope they survived their cocktail hour!!

It is also amazing to see such adventurous, lovely people showing up on your doorstep!! "Pedals to the metal" and "Godspeed", Jim and Myra!!

"Isn't It Romantic?"

2011-05-09T10:32:00.003-04:00

(Pictured above: Tyler and Sarah from New Hampshire re-visited Inn at Long Lake for their 5th Anniversary. They are holding the picture taken of themselves in front of the Inn at Long Lake fieldstone fireplace on their wedding day!).

Tyler and Sarah recently celebrated 5 years of wedded bliss here at the inn. I remember their wedding event at Inn at Long Lake well (in April 2006--my! how time flies!). The inn was quiet the weekend they visited last month and as much as I must have everything "in its place," I smiled when I went out to the Great Room one evening and all but one light was on. There they sat--in the darkened solitude of the room--cuddling and just chatting. Ahhhh....how romantic!

One afternoon I saw Sarah sitting on a couch with a couple of notebooks. I asked, "You don't have to work on the weekend, do you?!" She replied, "No, I am reading all the e-mails I printed out from when Tyler and I were getting to know each other." Ahhhh...even more romantic!!!

Having Tyler and Sarah return to the inn was lovely. Seeing two great people that actually "fit" stay together, weathering the little storms as a couple, "did my heart good." It was a weekend, I hope, we will always keep dear to our hearts.

Keith A. Neubert

Innkeeper, Inn at Long Lake

Inn at Long Lake-Voted #1!!

2011-04-28T08:25:00.002-04:00

Greetings from Western Maine, Blog Friends!

A recent reader survey for the Lake Region Weekly has granted us the title of Number One as Best Hotel/Motel in the Sebago Lake region of Maine!! Gail relayed the news to me via e-mail while on a recent vacation to beautiful Montreal. I am humbled and thrilled at any type of accolade like this one!

Today marks my 3rd year of ownership of Inn at Long Lake, by the way! Weathering this economy has been challenging, for sure, but I am still inspired and happy doing the work of Innkeeping and running an inn.

I hope for today to be a relaxing day (quietly raining here in Maine as I write).

That's all for today! Hoping all my readers are happy and well.

Keith A. Neubert

Innkeeper-Chef

The Essence of American Living...

2011-04-14T19:24:00.004-04:00

Greetings, Blog Friends.

As an Innkeeper, guests often ask me which room at Inn at Long Lake is my favorite. I have a preference for more masculine rooms at the inn, such as The GLENN MILLER SUITE and The GABLE ROOM for my own personal tastes decor-wise, other rooms, inspired by icons of Classic Hollywood and American music, all hold a special place in my heart.

In 2007, one year after ownership, I re-named all the guest rooms at the inn and started the never-ending decor design based on the icons I selected. My last room named was a room that I named in hesitation...it was The COPLAND ROOM on Floor 2. With other rooms named after larger than life icons like Mae West, Duke Ellington, and Louis Armstrong, who might actually be familiar with the brilliant American composer, Aaron Copland?

Tonight, as I tooled around online I encountered an amazing quote about Aaron Copland and his music: It read:

"Copland is a reminder of what is pure, wonderful, eternal, and majestic--about this American life. If only my life could be a fraction of this goodness embedded in this beautiful piece of music..."

I feel exactly the way this reviewer feels. I create my inn business, my life, and my home cooking around this credo---that simplicity has its own purity, and that the expression of this reminds us of simpler days--much like the movie that Aaron Copland scored for his friend, Thornton Wilder--"Our Town." Music is a part of the experience of Inn at Long Lake, and this said, I endeavor to open each day at the inn with the playing of this 11 minute 'eternal' music depicting life in a honorable New England town (in the play Wilder suggested Peterborough, New Hampshire as its setting).

Grovers Corners doesn't really exist. It exists in only one place---our hearts. It is about each day starting, making coffee for our spouses, sending kids off to school, discovering love, dealing with the inescapable experience of death. Many of these are the threads of simplicity that comprise our daily lives. Small touches of afternoon cookies (that I adore making each day in the inn kitchen) still brings a smile to guests' faces. Has simplicity become its own marketing niche?!

Whatever the answer, I adore what I do every day--as Innkeeping is all about simple touches.

I remember this each time I step into The Copland Room, with its Americana feel. I look down onto Long Lake and see this New England town--and its lake-- at any given moment of the day live through its day. Copland has set the music to this so eloquently. I hope you will have a chance to explore his music.

That's all on this cool Spring night overlooking the dark waters of Long Lake.

Keith A. Neubert

A Different Type of Brownie...

2011-04-12T12:39:00.004-04:00

Hi, Blog Friends.

Everyone likes a little sweet treat after school (or a treat after a long day of work--now that we are all "grown up."). Try a different type of Brownie called a "Bamboozler."

I made a batch of Bamboozlers recently (an 8"x8"-inch pan). I found the recipe in a cookbook called "Best-Loved Chocolate Recipes" by Barnes and Noble Books (although some of the recipes contained therein I have seen on packages and labels from chocolate purveyors.)

Much like a brownie, which are best only slightly warm (but set up), Bamboozlers have cocoa powder, an egg and two egg whites (which make them lighter and less dense), a 1/4 cup of honey (only a small amount of brown sugar as additional sweetener), and can be topped with your whim-expressed toppings (peanuts, chocolate bits, mini marshmallows, etc). Frosting them thinly with a unique icing (ganache or buttercream style) would be interesting as well!

My guests at the inn that afternoon enjoyed these bars. Hope you can soon.

Back to the Spring yard clean-up and painting! Thanks for stopping by the Inn at Long Lake blog.

Keith A. Neubert

Innkeeper-Chef

Feel "Royal" with "Chicken Imperial"

2011-04-05T14:25:00.005-04:00

(Pictured above: Home Cooks will not let the regal Chicken Imperial pass them by! Here it is accompanied with our Inn at Long Lake Cranberry Chutney and some simple sauteed Buttered Green Beans. A perfect meal any night of the week--and SO easy!"

Greetings from a chilly, raw rainy day in Western Maine, Blog Friends.

My last post was a short article about a winner of a certificate I donated to the local Chamber of Commerce. Even before I knew the guest was a press writer, I thought of you blog readers and took a picture of the main course I served that early evening.

We all know there exist many ways to prepare chicken. Without listing them to prove the point (haha), I have been curious about one way for some time---Chicken Imperial!

Chicken Imperial can be made so many ways with simple ingredients from your pantry. It made be made as a casserole (with or without rice or pasta) or served as an elegant whole breast (bone-out). I did a combination of all of them for my guests.

Simply (and you may find recipes on the internet): Dice (or slice) chicken breast meat. Season with S&P and saute in hot olive oil, turning with tongs. When 3/4 cooked, transfer to a paper-lined plate. Turn down heat in the same skillet, melt butter and add flour to make a roux (the butter melting will bring up the tasty browned chicken bits!). Next introduce part chicken stock and part warmed milk in stages (to prevent clumps). Bring to simmer, adding a few tablespoons of mayonnaise, pinch of nutmeg, a couple of teaspoons of fresh lemon juice, a little Worcestershire sauce, a small "blop" (real scientific, huh) of Dijon mustard, and S&P.

When sauce has simmered for 3 minutes, return to warm skillet, add chicken, and heat through (make only enough sauce to coat liberally--it is not chicken chowder!).

At this point, add to a pre-sprayed casserole dish and top with buttered fresh bread crumbs (it is nice to toss strained garlic butter, without the garlic bits, to the crumbs with some paprika, and S&P. Garlic may burn in the crumbs as it is on top of the casserole!) Bake, uncovered, for 15-20 minutes.

Eat in the casserole or spatula-shingle the chicken and crumbs gently over rice or orzo pasta.

Chicken Imperial is one chicken dish that I won't let fade away from obscurity. Try this recipe and you'll be agreeing after the first bite!

Thanks for stopping by the Inn at Long Lake blog today. Spring is closer than we might think!

Keith A. Neubert

Innkeeper-Chef

"Some Good Press is Always Nice"

2011-03-21T12:13:00.003-04:00

Hello, Blog Friends.

This past week I received some nice press in The Bridgton News. I was unaware that the guest was a writer for the newspaper. That makes the kind words even more sweet. It reads:

"CHEF KEITH MADE US FEEL RITZY" by Cheryl Harmon

"Last year, Jolene and I won a wonderful gift certificate at the Chinese auction...We won a four-course meal at the Inn at Long Lake in Naples for four people.

So last Sunday, Jolene and I dined at the inn...The place is spectacular. We had never been in before. Chef and Innkeeper Keith A. Neubert met us at the door and showed us to our table )we had the place to ourselves). I must say if you have never been to a swanky place, then here is where you can go. It puts you into a whole other world.

He place our napkins in our laps and was Johnny-on-the-spot with everything from soup to dessert. The food was expertly done, and Chef Keith made us feel ritzy. I must say the desset was to die for--bread pudding with whiskey sauce. It was the piece de resistance."

I am always grateful to receive lovely words like this, of course. I guess this is (in some way) proof that when you put your heart into your passion, it always comes back in good ways. Sometimes we do not readily see how "good" comes back to us, but, in this case, I certainly feel glad it did---and that their Sunday dinner together was everything I wanted it to be.

That's all from (getting warmer) Naples, Maine. Be well. Be happy.

Keith A. Neubert

Innkeeper-Chef

"Am I Charlie Sheen with a Whisk?"

2011-03-12T18:50:00.004-05:00

Hi, Blog Friends.

Tonight is confession night. Yes, now is the time that I come clean with you.

I'm a cookbook addict---a selective cookbook addict but a cookbook addict nonetheless. I have so many cookbooks and magazines. They make me happy. They comfort me. They inspire me to entertain my guests even more.

A recent chat with a lovely guest was eye-opening. She turned to me and revealed (in an oddly quiet tone) that she loves cookbooks and "had to stop" acquiring them. No yard sale, no retail bookstore, no Goodwill store, no attic of a deceased relative was off limits. She'd find it, bring it happily home, touch it, read it, and smile. Ahhh......finally.....I was not alone!

I did inquire and ask if there was a 12-step program for 'people like us'---also suggesting we maybe meet for cocktails before the group (hahaha). We laughed but I know others like us are out there. I don't spend a good amount of time wondering why the attachments to cookbooks feeds me. Rather, I rationalize it by knowing it is just a source of Joy and an integral part of my approach to innkeeping and providing hospitality. Here I say: Take that knowledge, get to the store, and make a new recipe in your kitchen! Travel the journey--for it is a journey--of any recipe without any extra baggage charges! (Your family and friends will gladly share in you being so brave--and maybe taste something new!)

Oh, and if you are looking for a stellar Devil's Food Cake recipe, check out the Ladies' Home Journal Cookbook (1960). It is delicious and interesting and easy to make! Yes, this book called out for $2.99 of my money at an antique store in local Oxford, Maine. Money well spent!

There.....I have come clean. Thank you for your support ;-).

Keith A. Neubert

Innkeeper-Chef

Inn at Long Lake---Naples, Maine

"Start Your Engines!"

2011-02-24T08:48:00.002-05:00

Greetings to All from Maine!

The weather is to be warm today (yes, a whole 38 degrees!). This means the snow piles will sink a bit and I can pull down the winter wreathes that adorn the inn's windows. I would have preferred to have gotten to them earlier, but it has been bitterly cold. Standing on a ladder in that type of weather, Winter wind whipping your frozen skin, is refreshing...but not made for outside work!

My assistant, Gail, is off this week and is at the Providence Flower Show. Having no reservations this upcoming weekend, I had planned on closing the inn and heading out of town (wasn't sure where!). And...I kid you not that as I was putting up the "We are closed until March 3rd" sign on the inn's front door, a lady was walking across the porch needing rooms for this weekend. A local had passed away and her family had to come for the services. It was one of those situations you just couldn't say "no." Anyway, plans dashed for the moment, I am glad there is business and keep forging ahead on the Innkeeper's List of Things to Do.

Tim & Jay came over last Sunday and we watched episodes of RuPaul's Drag Race on LOGO Tv.

Now, none of us are crossdressers (for the record) but how we do enjoy a few things about shows like this---the backstage, reality TV drama, the determination (and common insecurities) of the contestants, and, most importantly for me, the ability of each contestant to create variations on themselves (with different looks of drag artistry). Plus, there is plenty of RuPaul music throughout the show and that alone is fun!

This format can be seen on many television shows. Whether it is us watching Top Chef to stretch our own foodie knowledge and application, or The Amazing Race teaching us that within each of us is the potential for courage and adaptation, I think that we enjoy seeing others apply themselves---perhaps with the underlying need for us to improve ourselves.

How often we might chat about wanting to make a meal other than the "same ole'?" DO IT! A change may mean watching a different cooking show that you'd might never watch (I like "Spice Goddess"--the hostess is beautiful, encouraging, and uses interesting spices I might have never used regularly). What have you always wanted to LEARN how to make in the kitchen? How closer are you to actually doing it? Is it easier to watch others do it ALL the time?

Today is Recipe Day for me (and the aforementioned outdoor work). I use a program called MasterCook that is pretty good. I hope everyone has a great day (it can happen every day). Thanks for stopping by the Inn at Long Lake blog!

Your Innkeeper,

Keith A. Neubert

A Magical Moment in Maine!

2011-02-16T18:54:00.004-05:00

Hi, Foodie Friends near and far!

This past Saturday was a buzz at the inn! While the inn was not full in any regard, the guests that were here were so nice.

The Winter Carnival brought some up to the Western Maine area. From the inn's vantage point looking down onto the lake, snowmobilers cascaded effortlessly across the frozen surface. Crowds watched and cheered on their friends and family members. It was nice to see that always.

I took a break from the inn kitchen, went out to the front Great Room windows, and was shocked to see what I thought was a horse out in the road. As I went out the inn's front door for a better look, I realized it was a MOOSE! I smiled and quickly went in to get my camera. I returned to the front porch and said from the landing: "Moose, get off the road. Go back into the woods now." It looked at me for a moment, turned, and walked into the woods across from the inn.

No one was here that afternoon to share it with me in contrast to the evening to come, which was just a fun, homey night in from the cold. I was glad I saw the moose. It reminds me of the special moments made only in Maine.

Speaking of magic moments, a batch of gooey Whole Wheat-Chocolate Chip cookies are coming out of the oven as I finish this post. Thanks for reading---and for stopping by the inn!

Keith A. Neubert

Innkeeper-Chef

The Test of Time-Products from the 1920s

2011-02-03T14:19:00.005-05:00

(Pictured above: JB Sabin, my friend and photographer, captures me pondering the making of Snickerdoodles for my guests. Check out his--and his sister Teresa's--amazing work on www.unexpectedfinds.com. )

Greetings, Foodie Friends!

Maine experienced what the New England newscasters called a "Super Storm" (like many other states) these last few days. For some reason, the inn telephone was never so busy! Guests have been booking for Summer and Fall already. When this happens, I get even more excited about the upcoming year.

I finally found an amazing article in a 1999 Bon Appetit magazine. The entire issue looked back at the last century in food. The individual articles expressed the social and global forces that defined what we ate during each decade. Sidebars in the articles reported which food products came on new to the grocery market.

Here is a list of products that were new to our palettes in the 1920s:

Baby Ruth (1920), Oh Henry! (1920), Milky Way (1923), Popsicles (1924), Hostess Cakes (1927), Kool-Aid (1927), Peter Pan peanut butter (1928), Rice Krispies (1928), Valveeta processed cheese (1928), Yoo-Hoo chocolate drink (1923) and Wheaties cereal (1924).

Through generations these products have remained on our grocery store shelves. I thought you'd find this interesting. I did.

Until next time,

Keith A. Neubert, Innkeeper-Chef

Cocktail Know-How: Grenadine

2011-01-25T16:06:00.002-05:00

Hello, Blog Friends.

Grenadine syrup is a popular flavoring used when making many of the classic cocktails in American cocktail culture. Many of us may know this red, sweet syrup from our days of sipping the Shirley Temple (gingerale drizzled with grenadine and stuffed with cherries and oranges). Didn't we feel so "grown up" when one came to our restaurant table.

Grenadine syrup is made from the juice of red currants and pomegranates, not cherry juice (although in some pinches maraschino cherry juice might work!). In most beverages a scant 1/2 ounce is enough to pack a punch without overpowering.

Some cocktails this syrup is used in are: the Bacardi Cocktail, Tequila Sunrise, the Singapore Sling, and the Ward 8 (a grenadine laced whiskey sour). Being a syrup, grenadine adds a pink/red color to the beverage and sweetness.

My favorite brand of grenadine is Giroux. It is so much a favorite that if I am in the mood for, say, a Bacardi Cocktail I ask the bartender which brand of grenadine syrup they pour. Anything else...I change my drink order immediately. I've been mixing cocktails with Giroux since 1986, when I first started bartending at a family restaurant in New Hampshire. It may be found at most grocery stores next to the mixers, margarita salt, and bottled lime juice. A small bottle should last you a season of libation enjoyment (if not longer!).

I know of no cooking uses for grenadine syrup (at this time). I do hope, however, you might stock this (if you have young children around for family gatherings, it would be thoughtful).

I am roasting a chicken in the kitchen as I write and the smell is intoxicating. Until next time...

Keith A. Neubert

Innkeeper-Chef

"Variety 58 a la You"

2011-01-20T17:34:00.003-05:00

Greetings, Blog Friends.

The recent snowstorms in Maine and the Northeast have kept this innkeeper busy. Rain fell on top of the 8 inches of snow we had recently and shoveling it was my cardio---for the week!

It's funny...I think about how much being an innkeeper brings out in me sometimes. Every innkeeper has to be a convivial host/ess. Every innkeeper has to have an eye for detail, be perceptive, be a good business person. Many innkeepers must be good cooks, as well (I write about this neverending journey herein). The facility projects in this inn (a large 7,700 sqaure foot home--the largest I have ever owned!) and maintenance, including shoveling, bring out what I

lovingly call my "hearty, stalwart New Englander" personality component.

Things like snow happen. You manage them. (You might even enjoy it in the process). You move forward. I guess maybe innkeepers are "mindful"---being in the moment, be it stirring muffins, chatting and learning from guests, or be thinking "I want everything to be in its place for them" before their guests even arrive. Hospitality even with all its "less glamorous" moments is an amazing challenge. But..."it's great work if you can get it." (didn't Gershwin write that?)

Anyhow...over the holidays I had some guests that had read this blog prior to arriving at the inn. At our first breakfast Evelyn and Ken handed me a wrapped gift. It was a lovely book called "Recipes from Home" by David Page and Barbara Shinn (pictured above). I thanked them for their kind gesture and while they were out exploring Western Maine (or napping--they really needed to escape their career for a few days) I baked cookies for them and flipped through the pages of this engaging cookbook.

"Home" apparently is a restaurant in New York City. It evolved from a need in the neighborhood for good home cooking. The authors/owners of the restaurant provide us with their delicious take on the classics. I blinked when I flipped through to find a recipe for ketchup. Yes, the "lowly" condiment (my Creole friend, Denise, in New Orleans refers to ketchup as being New England's 3rd spice---hahaha! She's such a "stitch!"). The authors explain they do not buy ketchup in their restaurant--they make their own!

It struck me a little happy to see how they made it with tomatoes, paprika, garlic, allspice, etc. Wow, I thought! How reliant are we on such basic condiments! Think of all the variations one could make and serve by knowing the basic components--and then adapting them to make them their own. You can have your own Variety No. 58! Yes, folks, from this book came not only a great array of recipes--but the happy creative inspiration that makes us want to investigate food further, to explore where no other foodie has gone (this is starting to sound more like Star Trek! Hahaha.)

The truth is: we rely too much on convenience items. Yes, they are convenient and, in most cases, part of our habit/past, but we've evolved a bit. We've learned as cooks that homemade tastes better, and that it is better for you. We also learned that sometimes it is the simple mindfulness in cooking that keeps us tied to our heritage as Americans. Why then, have we become a society of "lid pullers?" "Nuke this, rehydrate that, order this..."--it is us, my foodie friends, that will change the way we feed ourselves and our families, perhaps our culture.

We love to cook and play and entertain and learn. We can impact and teach others with our knowledge. (Our families reap the benefits of our work and passion of food, too!) This book prompted these feelings. I hope you can check it out.

Back to the inn on this chilly Maine evening. The lights on Long Lake are glimmering white reflections on the dark water. It is a still evening and a good night to sit down with a blankie and open a cookbook or two. Be well.

Keith A. Neubert

Innkeeper-Chef

Inn at Long Lake

Naples---18 degrees

Holiday Fun and Deals....

2011-01-10T13:07:00.003-05:00

(Pictured above: The Neubert Women (and Lord knows behind all good men are good women!) L to R: Marina, Nancy (my sister-in-law), Brandy, and, of course, Elaine (my Mom).

Holiday get-together in Atkinson, New Hampshire).

Hello to all!

After the holidays, many stores have sales on holiday-related decor and food items. Now is the time for big savings on things like candied fruit (red and green cherries, candied orange peel, etc.), sprinkles, pumpkin puree, and fresh cranberries (these freeze well), and many more baking items.

At a recent trip to the grocery store, I found items 50 percent off or more!

If you are an avid baker--or plan on being one for next year's gatherings, hit the stores as soon as you can. Stock those pantries for any of this Winter's parties for which you may need to cook or bake!

Keith

Innkeeper-Chef

A Happy New Year to All!

2011-01-06T19:39:00.004-05:00

Greetings, Blog Friends.

A dear friend reminded me that I hadn't written for quite some time. The holidays were quite busy for many of us. Between all the entertaining and being entertained, this is the time of year the inn needs to gear up for the year ahead.

This quieter time of year still brings guests to the doors of Inn at Long Lake. The inn always has had an intimate feel about it---I hope this is an indication my hosting abilities, of course! So... whether it is 1 couple staying for the night (being in a large inn alone must have its strange, wondrous vibe!) or a full inn (a vibrant buzz, for sure!), I endeavor to create a peaceful, personalized scene for all.

After all the parties that I experienced, it struck my heart tender to know how blessed I am to have such wonderful friends. Many of them are "mentors" to me. I appreciate the love they put into their gatherings---a prized recipe, a warm hug upon welcome, decor that chimes the conviviality of the season, or the tasteful music they played that was woven through the laughter and conversation.

I hope that you all were able to experience the playfulness of giving and receiving, the magic of solemn peace that exists in the light of a single Christmas candle, and that you learned that all dreams are made new in this glorious time of year.

And, so, my friends, it is here that 2011 begins....a year of possibilities that begins with a passionate feeling in your heart. Let it out. See where it can fly!

Naples, Maine---15 degrees. Brrrrrrrrr! ;-)

Keith A. Neubert

Innkeeper

"Gordon Ramsey Gives Home Cooks Kudos!"

2010-12-01T17:38:00.003-05:00

(Pictured above: John and Debbie from Middleton, Massachusetts celebrate their 33rd anniversary weekend at Inn at Long Lake this past weekend. Congratulations to a lovely couple!)

Greetings, Blog Friends.

Throughout the busy Summer and Fall I have been unable to catch a new reality TV series, MasterChef USA, produced by legendary chef/educator Gordon Ramsey. While many people do not care for his over-the-top tongue lashings seen on his Hell's Kitchen series, this innkeeper believes that his Kitchen Nightmares (US and British seasons) are nothing short of master classes in the proper execution of restaurants.

MasterChef USA pits non-professional, but creative, home cooks against each other in a reality show format. Chef Ramsey is less acidic in the clips I have seen and is (in his own way) encouraging. In a telephone interview I read, Ramsey gave all of us avid home cooks a nod, stating that the talent of the competitors (all of different backgrounds) was much greater than he thought it would be at the show's inception! Check out the various clips on YouTube. They are delicious and inspiring!!

All of us home cooks, Moms & Dads, innkeepers, and party animals know the importance of bettering our abilities to cook. Look at the abundance of TV shows (demonstration and reality-based programming), cookbooks, cooking classes, and information being traded friend-to-friend that has transpired in the just the past few years! We are learning how to read product labels for nutritional values. We are learning to economize (so important in this economic time) & save money by eating and celebrating in our own homes. We are learning more techniques and actually naming our own culinary niche of interest. The list goes on....(!)

While culinary schools were formerly considered the centers of learning about food, the information available at our fingertips (minus the tuition and time commitment) is allowing us to "close the gap", so to speak. Celebrity chefs and other foodies are teaching us the tools to move our food know-how forward. And...during this holiday time of year, our families and friends are excellent sources of passing down some treasured recipes and entertaining ideas, too!!

Thought I'd pass this on to us all. PS: I tried the one-pot Garlic Mashed Potato idea from Cook's Country (see previous blog post). It was excellent and tasty. Please try it if you can!

Best,

Keith A. Neubert

Innkeeper-Chef

Inn at Long Lake--Naples, Maine

"Putting on Our Top Hat!"

2010-11-18T10:16:00.003-05:00

(Pictured above: Roofers from Young's Roofing begin ripping layers of shingles off Inn at Long Lake's front facade. Two sides down, 2 to go!!)

Yes, it is getting pretty messy around the outside of the inn and as much as I am a "Neat-nik" the replacement of the inn's roof needed to be done. The inn is closed, of course, and the workers are really nice guys. The weather has been "iffy" with strong winds and I pray for their safety. We had to remove the awning, too, as shingles from that high up can puncture anything (I'm staying FAR away!! Yipe!)

Every couple of days I make them some cookies and they really appreciate it.

Still on vacation, reading cookbooks, sleeping liberally, and visiting friends that were "ignored" (but not forgotten) the last few months (ahhh, yes...such is the lot of the Maine innkeeper).

That's all from crisp, windy Naples!

Keith

"Do The Mashed Potato!"

2010-11-15T12:26:00.004-05:00

Hi, Blog Friends.

I am still on my vacation but wanted to share with you a cool, easy way to make Garlic Mashed Potatoes. I saw it on the wonderful Cook's Country on the CREATE TV channel (sometimes on PBS as well). And who doesn't LOVE Garlic Mashed Potatoes? They go perfect with Roasted Chicken, Succulent Steaks, and even moist, naturally-lean Fish.

Garlic and potatoes complement each other well and the folks on Cook's Country analyzed the method by which they are harmoniously incorporated. The old tedious way: roast the garlic in the oven for a while, boil the potatoes/strain the potatoes, add together and mash. After trial research, the host (Chris) taught us how to make it all in one pot.

By lightly sauteing the garlic in olive on low heat (adding a few pinches of sugar at the end), the garlic becomes "pan roasted." Next, add seasonings, water, dairy, and bring to a slow boil. Add peeled, cubed starchy potatoes and cook them RIGHT IN the liquid!! The potatoes suck up the flavors as they cook and then when done, adjust seasonings and add more butter.

For the exact recipe, log on to the Cook's Country website! I thought it was really clever and wanted to pass this on to you.

Okay, back to my vacation!!! LOL.

Keith A. Neubert

Innkeeper-Chef

Annual Craft Show (Part II)

2010-11-09T09:17:00.002-05:00

(Pictured above: Betsey-Ann Golon of Common Folk Herb Farm in Naples, me, and my assistant and co-organizer Gail Leahy pose for a photo opportunity prior to Saturday's Craft Show grand opening.)

Our Annual Holiday Craft Show

2010-11-09T09:09:00.003-05:00

(Pictured above: Elaine of Elaine's Creations (aka. Mom) and I stand in front of my area, where I sold my inn-made cookies and granola.)

Greetings, All!

This past weekend Inn at Long Lake hosted the area's 20th Annual Holiday Craft Show. About 18 local artisans specializing in an array of mediums displayed their loving work throughout the inn. The show was a great success! Visitors from all over Maine visited the inn thanks to a recent article in the newspaper by writer Don Perkins. Thanks, Don!!

My inn-made cookies and mulled cider raised $140.00 for the Good Shephard Food Bank here in Naples, too.

Keith

"Not Backward, Not Forward--Just Still"

2010-11-03T20:11:00.004-04:00

(Pictures above: My oldest friend of 34 years, Bob, who works for Disney Corp. in Florida, visits Naples, Maine! We met in math class in 6th grade Junior High. Some days just change your life forever, huh?)

Howdoooo from an inn in Western Maine!

Yesterday Inn at Long Lake's roof began its facelift and the inn is closed for business. The entire process should take about 2 weeks. It is a large capital expenditure that I did not necessarily want to make at this time. Still, I know "once it is done, it is done."

After this weekend's 20th Annual Holiday Craft Show here at the inn (which keeps me very happily baking cookies all weekend!), I begin a 2-week vacation! This is challenging for most innkeepers because while they may not have guests, I find myself personally getting to projects that I wanted to do throughout the busier seasons, and learning to be quiet enough to assess the future direction of this amazing inn.

"Getting quiet enough" can be very challenging! Throughout all our busy lives we feel compelled, perhaps, to worry. Worry keeps us "stuck." It does not allow us the chance to give ourselves power---power to dream, power to play, power to create. To me, there is always a certain Faith needed to dream. It is that happy place where your creativity is realized by you and others. In my job, I am glad to have a lot of that--when guests comment that they think "the theme of the inn is really cool," or that "that bread we had for breakfast was too die for," etc. Nonetheless, it is from the "being still" that enables us to (hopefully) spark an idea of joy.

Not all of these realizations of happiness are about triumphs in innkeeping. Some involve taking better care of my body and soul. Some about taking better care of close relationships. At this time of year, despite my joy of running a business, I allocate some time to these as well. And, through these times, cooking and baking and cookbooks (yahoo!!!) provide some form of rudimentary structure to my existence---and almost put me in the place where I can dream, and play, and create.

Remember today to take a few deep breathes and remember your playfulness found in "why am I taking Life at this moment wayyyyyyyy too seriously?" Perhaps, from that moment of being calmly still, you will access that inspiration to move forward. There, with just a little Faith, Joy may be born!

Keith A. Neubert

Innkeeper and Fellow Vacationer

My Mom comes for a Visit...

2010-10-22T06:15:00.003-04:00

Greetings, Blog Friends in CyberLand.

My Mom (Elaine) came to visit yesterday (she's upstairs in the GLENN MILLER SUITE sleeping now). We enjoyed an afternoon of baking Hermit Bars and Grapenut Custard for our guests from the United Kingdom (they've been here 7 days; sweet as can be--their last request for breakfast is Maine Blueberry Pancakes, of course!). Of course, my Mom came up with her Rav4 packed with goodies for me (mostly kitchen items from my Grandmother's condo). We spent some time sorting through what I could actually use.

A lot has gone down in my personal life lately and I guess that I am thankful that a full inn and these things are not running against each other. As the Foliage/Fall season winds down slowly, I look forward to just being "quiet" and still. Time to re-center, re-group, rest, and intend my path ahead. I don't know of any innkeeper that is not feeling tired from their hard work during Summer and Fall. Innkeeping is a noble calling but, if done right, it will kick you on your butt!!

My own computer is in the shop at the moment (the screen went bye-bye) so to share any images from JB's visit to Maine, or my reunion with my oldest friend on the planet (Bob), or gorgeous Fall in Maine, will have to wait for later blog entries.

This is a perfect time of year to bake and cook. Aromas seem highlighted against the coolness of the Autumn air. Look for more home cooking tips in the near future.

Keith A. Neubert
Innkeeper-Chef

"The Magic of Louis"

2010-10-01T07:07:00.002-04:00

Greetings, Blog Friends.

Fall is starting to show reveal its colors out here in Western Maine. Despite the wet, rainy weather, it has been on the warmer side.

I had the time to watch a wonderful DVD from NetFlix about Louis Armstrong (Room #12 at Inn at Long Lake is named after him). It was called "The Wonderful World of Louis Armstrong." It was excellent!!!

From his humble beginnings in the poor neighborhoods of New Orleans to his legendary rise as a major influence in the jazz music of our country, Louis Armstrong was a real person. He was married quite a few times, faced challenges throughout his life, and, still, was humble to the very end. Months before this viewing, an author once deemed Louis Armstrong was THE most important icon of American music in the last 100 years. Why? His answer was explained by the opinion that no other artist is as recognizable with his instrument (trumpet, in this case) as well as his singing voice. Get this movie---you will consider him correct.

On other news, JB, my dear friend in San Francisco, flies out tomorrow night to assist in the big Fall Foliage Week. JB is multi-dimensional---a Master Gardener, a creative artist, quite an excellent cook, and enjoys all the projects I can't seem to get around to at this point of the year. Plus, we enjoy each other's company very much so "working and chatting" is allowed....and appreciated. JB has not seen Fall in Maine ever, so I am happy Mother Nature has prepared a gift of her magic for his arrival!

That's all from Naples, ME! May your day be colorful and abundant wherever you are.

Keith A. Neubert

Innkeeper-Chef

"Can I Have this Dance?"

2010-09-21T19:44:00.003-04:00

Greetings, Blog Friends.

The warm days here in Naples have begun transitioning into crisp, cool evenings. In this innkeeper's world thoughts of the busy, glorious Fall Foliage are considered and cast a certain happiness on my heart. After all, people travel from all over the world to see New England in Autumn. It is like the anticipation before a fireworks display yet...afterwards a calmness and quiet that is felt, rather than sensed through the human ears.

I've heard some static about the new season of "Dancing with the Stars." (Tom Bergeron, by the way, used to come into the restaurant I had my first job, earlier in his career!) Well, admittedly, as much I adore music (from classical to dance), I was never blessed with a "Get Done and Boogie" gene. My dear Creole friend Denise in New Orleans said I dance like a "white boy." (My favorite dance song is still "I Feel For You" by Chaka Khan). Well, you know what they say: Bad dancers should be choreographers.

In the inn kitchen, my own little stage of food production, I reflect on how well I move. How about you in yours? Is everything laid out in a way to promote efficiency? Are all your spices in the same location? (Hey, not being able to find the right spice can really slow you down, and be frustrating, too!) Do you surround yourself with music that puts you in the "right groove?"

Most times I wear my chef coat and some non-slip shoes (dress shoes, I swear, attract brownie batter like nothing else! hahaha). For this reason, hosting parties requires that much more care than when I am in my "inn chef" mode. Remember the old housewive photographs? Dresses paired with tied aprons and dress shoes?! Ummm....I think jeans and sweatshirts have replaced that! What is your favorite cooking "outfit?" Whatever it is, that's okay---as long as can "shake it" in your most comfortable clothes, the performance of your food will get lots of applause at its tasting. Cooking is coordination blended with love and creativity. Isn't it the best?!!

Consider what works for you in your preparation of food. Enjoy the process from backstage to bow. That is my thought from this kitchen countertop in a little town called Naples, Maine.

Catch you soon...

Keith A. Neubert
Innkeeper-Chef

Innkeeper's Journal--Star Date 9.07.10

2010-09-07T07:23:00.003-04:00

Greetings, Blog Friends.

Well, this morning I find myself sipping coffee and writing on my blog. This is the pretty much the first breakfast this Innkeeper does not have to cook for almost 4 months! (Donna cooked 2 breakfasts so that I could get away twice.)

Summer is over and this is the first morning there are no guests at the inn. My head is still racing. I am proud and happy of the work I have done. The Staff feels the same way (and they should!). Andi and Cree have returned to college. Gail and Astra have been amazingly supportive, hard-working, and optimistic. In this Innkeeper's heart, too, is a feeling of "turning the page" of yet another Summer chapter. It is a bittersweet completion...much like finishing a satisfying novel. It is time to rest the book back on the shelf. It is time to reflect, rest temporarily, and start nourishing the creativity and energy for glorious Autumn in New England (my favorite time of year!)

JB, my dear friend in San Francisco, is coming out next month for a few days. My oldest friend in the world, Bob, who works at Disney in Orlando, Florida, might be able to get away and visit, too. Bob has never seen Inn at Long Lake and I hope he can!

That is all from this rather quiet inn in a small town in Maine. Like the waters of Long Lake this morning, a certain calmness is here. I hope your day today has a moment of this grandeur.

PS: Thinking of your favorite Autumn treat (apple pie, pumpkin bread, etc.) might bring this on!!

Relaxed and Ready,

Keith A. Neubert

Innkeeper-Inn Chef

Inn at Long Lake's First Guests!

2010-08-29T15:50:00.006-04:00

Greetings from a warm, sunny day by Long Lake in Maine!

A short while ago Cheryl and James P. from Lilburn, Georgia stayed at the inn. Shortly after check-in, they revealed to Gail (my administrative assistant) and I that they were Inn at Long Lake's FIRST guests!

Back in the 1980's when the building was converted into an inn, Cheryl and James recalled the story of needing accommodations as they traveled Route 302 through town. They pulled into the inn, met the owners (who were a little nervous about having their first guests, but charming nonetheless).

In the morning, Cheryl made a comment to the innkeeping couple that shades would be a nice touch in the guest room (they stayed in the Freeport Room, now called The Copland Room). The innkeepers accepted the suggestion kindly and fed them breakfast. Cheryl and James went on with their lives and returned this August to reflect on their years away.

While every guest that comes to Inn at Long Lake is special, Cheryl and James will always have the honor of being its first guests! (Sorry, the video is 5 seconds long--Gail trpped over a squirrel).

Have a great day...or whichever type of day you want. ;-)
Keith

Another Piece of Cake!

2010-08-16T17:49:00.002-04:00

(Above: Me frosting the cake and applying chopped walnuts to a very special birthday cake for Amy).

Greetings, Blog Friends.

Inn at Long Lake has been wonderfully busy the last few weeks and much has transpired during this time. Everyone has been in good spirits. This makes my job as Innkeeper and Chef much easier.

I was contacted last week by a former guest who has a daughter counseling at Camp Agawam in Raymond, Maine. Her birthday was coming up and I was asked to bake an inn-made Carrot Cake with Cream Cheese Frosting for her. I had made Carrot Cake in the past so this went well (the best recipe I found was with my old Oster blender, believe it or not).

Delivering the cake to the camp was hysterical! I placed the frosted cake in the trunk of my car (all cleaned out by my handyman, Cree, that day. I placed the cake in a cardboard box and garnished it with 4 fresh daisies. I was hyper-sensitive to every bump along the 12 mile trip. I drove it over like it was the President of the Karen Carpenter Fan Club! Its final destination at the Camp was in the Main Office where all the other counselors verbalized statements of jealousy. It was a special day--my first "by scratch cake sale!"

Learn as you go, I say. Take your passion step by step along its road. Interject love at every joyful lesson. Be patient with yourself along the way.

Things are happy here in Western Maine. Hope they are wherever you are as well.

Keith A. Neubert

Innkeeper-Chef

"Yes, you can bike on water!!"

2010-07-26T11:07:00.003-04:00

(Above: Didi, from Baltimore, MD, always wanted to try a Long Lake WaterBike. Her Dad helped make this memory come true this past weekend! Water in Long Lake has been described as "warm as bath water"--perfect for recreation and fun!)

Greetings to all!

Business has been great at the inn and the staff and I are having a great time. Camp Walden in nearby Denmark, Maine is celebrating its 100th anniversary this week and women from all over the country are here to cut the cake! They are having a lovely time sitting on the porch and remember their days at Walden as campers. Many of them have daughters of their own now and they are here, too (where was the key to the lock on the piano??!! Hahaha).

More later from the inn--keep posted and try to do something this week that will be a good "new memory" out of your norm!

Keith A. Neubert

Innkeeper-Chef

Busy Weekend, Happy Faces

2010-07-23T15:03:00.003-04:00

Hello, Blog Friends.

The arrow points to the griddle, on which I made Blueberry Buttermilk Pancakes this morning. YUM!

Wish you were here!

Keith A. Neubert
Innkeeper-Chef

No Chop Hooey Here....Cutting Boards

2010-07-21T18:00:00.004-04:00

Hello, Blog Friends in Cyberland.

I've spent most of the afternoon cooking in the kitchen--cinnamon-sugared Snickerdoodles for my afternoon treats, prepping a Vegetable Jambalaya filling for some omelets in the morning, and, of course, my own dinner.

I think back at the posting on safety I did a few weeks ago. So many "battle wounds" in my long and cool hospitality career! This is the essence of "experience" I guess---doing, learning, re-doing, then perfecting.

Chopping garden vegetables requires a fair amount of technique (I know courses in culinary schools that specifically focus on "knife skills!"). This post is not about this. Rather, it is about the humble, but useful cutting board. Seems easy, right---perhaps not as much as one might think.

Cutting boards come in a variety of sizes, shapes, and compositions. Wooden ones are best for breads (meat juices can get inside the porous wood and become unsanitary). The "plastic" ones are non-porous and best for meats and vegetables. It is best to have separate boards for separate types of items (vegetables, chicken/poultry, meats, fish, etc.) NEVER cut anything on a board on which you have just cut meat (unless it is fully washed/sanitized)! You will cross-contaminate from the meat juices if you do so.

Home Goods, a cool retailer in South Portland, Maine had the "plastic" cutting boards with handles made of a rubber material on each end. These are excellent (I bought two of them). The handles hold the board in place while you are cutting and chopping. Boards that slip should have a damp kitchen towel under them to prevent them from moving---this tip will save you at least one "boo-boo" and 3 bandages! LOL.

Always look for boards that are dishwasher safe. Cleaning with hot, soapy water liberally will prevent any contamination or food handling issues. An approved sanitizer, good detergent with bleach, or a light solution of water and bleach will keep your kitchen and cutting boards happy and clean.

That's all from the inn kitchen today! A storm is a'brewin' and time to close the windows around the inn. Be well and happy chopping!

Keith A. Neubert

Innkeeper-Chef

In My 45th Year...

2010-07-17T21:36:00.005-04:00

Greetings, Blog Friends!

A warm Saturday night here in Naples, Maine. This weekend the staff has really been put to the test as it is one of most sought after weekends of the Summer. They (and I) are holding up well, despite the warm weather. I am proud of all their efforts.

This past Wednesday was my 45th birthday. While I don't consider it a "milestone" by any means, it was a day, and week, that reinforced that having good friends makes Life all worth while! Astra, the inn's gardener/breakfast server/housekeeper made me a delicious Carrot-Raisin Cake with Cream Cheese Frosting. She admittedly doctored up a boxed cake mix but added shredded carrots and raisin and topped it with a luscious icing (you know how I am all about taking a simple recipe and playing with variations!). Andi, another one of my wonderful servers and housekeepers, made me a cute card featuring one of her Mom's many cats. The message inside almost made me teary-eyed. Her Mom, Wanda, made a personal appearance to the inn with some locally-picked Maine blueberries in a jar--always a treat!

Of course there were the numerous e-mails, e-cards, and phone calls from friends from the past. They all meant the world to me.

At this busy point of the Summer, and I guess this applies to most innkeepers, it is challenging to make plans with friends and family. Serving guests and keeping the inn tidy is all that we have on our plates at this time. It is what I remind myself daily: "Game On!"

One of the interesting things that comes to mind, perhaps not just on birthdays, is how we surround ourselves with people in our lives that don't merely accept our flaws, they inspire us to change by their example and their loving advice. It is my belief that friends that approve of us in all our "dysfunctional traits" don't really care for us that much at all. They play it safe, not wanting to rock the boat. They shy away from intimacy at any costs to keep our friendships. Perhaps they also cannot express themselves and afraid of conflict in the relationship.

True friends, however, make the loving choice (and it is a choice) to be totally honest with us. Only then can intimacy be found, I have found. This remains on my mind this week at this step in a 45-year old path. Can you discern between the people in your Life who just "deal with your flaws" and those who want you to grow out of them? This takes risk, and depth of intimacy, and lots of uncompromising Love!

Thankfully, I now surround myself with the latter (and this is something that took many years to experience!) It took me a lot of heartache to make the choice to remove the former from my Life and to wish them well on their own journey.

Wrapping up the day here at the inn. I hope everyone's Summer is going really well. Thanks for reading the Inn at Long Lake blog!

Keith A. Neubert

Innkeeper-Chef

Summer is Here!!

2010-07-07T19:00:00.003-04:00

Hi, Blog Friends.

Despite the warm weather here in Western Maine, the guests at the inn have been having a cool time. This evening I have guests are from New Jersey, South America, Queens (NY), and Burlington (VT). Andi, one of my breakfast servers, is majoring in Spanish. She is delighted to hear a "native speaker" and to practice the language. While my administrative assistant, Gail, has been invaluable at the Front Desk (even with her sticking to paperwork because of the humidity!), Donna, Astra, and I met recently to discuss the Oktoberfest menu for October 23rd. (Add to list: 'order lederhosen.') The menu is amazing and we are all excited. Matthew is coming back to work some breakfasts this month. Matthew is a good worker and super guy. The guests really enjoy him. He rounds out my wonderful staff.

This morning started out with Pina Colada Muffins (served with the Orange-Rhubarb Preserves that Jane and I made), followed by Apple-Spice Pancakes with Syrup. I was surprised how popular the pancakes were! Of course, some started their day with eggs to order(lighter fare, indeed) with my inn-made Honey-Wheat Bread and sausage.

Jane came over earlier in the week to watch the big Naples Fireworks Spectacular on July 4th. I passed all the comments on our preserves to her. She was touched. We lost power for two hours that evening. It was re-stored just before the show began (to a deafening "YAY!!!!" from the Causeway audience). This year they programmed the fireworks with American music (Sousa marches, etc.) It was really very nice. Jane said: "We have the best seats in the town, don't we?" We did!

The popular cocktail on these warm evenings has been my Blueberry Cosmopolitans. An evening on the front porch, looking down at the action on Long Lake, is relaxing. I often see guests slumping down, and down, and down as their shoulders relax. This is one of the blessings of innkeeping---knowing guests are away from stress and you are helping them relax.

Weekends have been slower than normal (for any innkeepers reading this blog). Weekdays have been looking strangely active. I guess the ultimate luxury now is vacationing during the week, rather than on the weekends. People seem to be booking later and "last minute" commented a fellow innkeeper I know.

Even with the heat, and the stress of work, and increasing business as Summer works into its flow, I feel happy and blessed. Guests are pulling in to the inn's lot, so I must end. I hope that everyone is staying cool and happy, too!

Keith A. Neubert

Innkeeper-Chef

Inn at Long Lake

It's Not Skyscraper Building...

2010-06-23T14:01:00.003-04:00

Greetings, Blog Readers and Foodie Friends!

Often times when we are preparing food at home we may be unaware that kitchen accidents are potentially a moment away. Think about it---mechanical devices, flames, heat, water running, knives. These can all lead to accidents in the kitchen. I write this in my endeavor to keep you safe and healthy. This list is not comprehensive, by no means, but here are some:

*Chef Coats

Chef Coats are worn by kitchen workers. They keep our underclothes clean and look nice and snazzy. Coats with knotted buttons are longer-lasting and actually safer. Why? If you were to be involved in hot grease or fire to yourself, these knotted buttons can actually "rip" open more easily. They are designed that way for that purpose!

*Steam

My worst accident in my cooking career was at Phillips Exeter Academy. We had soaked corn cobs for roasting on an outdoor grill. Rather than pour the water on the ground at the end of the event, I figured I'd throw it directly into the hot coals. Bad juju bean! The water turned into steam, up the heavy container of pouring water, and took several layers off my (unprotected) knuckles.

I am not a big fan of crying in public, especially around a kitchen crew. The Food Service Director assessed the severity of my hand, surprised I did not want to be rushed to the Emergency Room, and said: "Neubert, you are one tough cookie. I don't think I could be that composed." Well, folks...I went home and treated the injury myself. And, yes...I cried later at my own foolishness and lack of experience.

*"Hey. Did you hear about so-and-so doing such-and-such..."

If your phone rings and you are cooking, turn off the burner and do not walk away. Fires start. Food overcooks. It always happens when you are not near it. You and your friend can talk later. Concentrate on the task at hand.

*Wrap it Up Right..and Carefully

Oddly, and I mean very oddly, the most common injury in commercial kitchens is cutting yourself on the box that dispenses aluminum foil or cling film. Look at the sawtoothed blades used to cut aluminum foil. They are sharp! You are one "space out" away from ripping your hand with them. Most companies have dispensers that have a slider cutter; look for these. These injuries really hurt and are totally avoidable.

Betsey Golon, a Master Gardener here in Naples, once said (and she related it to gardening): "Take the time to exist in the present." If you are cooking, cook. If you are pulling weeds, stop multi-tasking with a phone in one ear. I know it is challenging in the fast-paced world in which we live. There is, however, a certain peace that is there when you follow you passion without interruption.

I will keep you posted on more safety tips as I think of them. Have to end as guests will be checking in soon. Today's afternoon treats are New England Cranberry Hermit Bars. These are spicy and delicious and moist. Wish you were here to try one! Until then...thanks so much for reading--and, by all means, be careful in your cooking!!!

Keith A. Neubert

Innkeeper, Inn at Long Lake

"Me? A Dad?! Wow!!!"

2010-06-20T12:09:00.005-04:00

Happy Sunday to all!

It seems befitting that this weekend holds Father's Day as this week the life of my 2nd company came into reality. I feel like a "Dad," of sorts! Yes, it was a good excuse for pickles and ice cream these last few months, but in the end, my corporation, which bestows the beautiful Inn at Long Lake in my stewardship, finally has a brother--well, a brother company!. Much more on this later (and I do mean much more!). I am astonished, confident, and feeling very blessed about having this new project.

I never thought I'd even go to business school, or become an innkeeper or chef, or be this happy doing work I enjoy doing on a daily basis...but it's just the way my Life played itself out--and I am thankful. Sometimes we don't know what is over the mountain. All we need to do is enjoy the trail up the hill!

This weekend the 4th Annual Maine Blues Festival was held in the town of Naples, Maine. It was well attended and the guests staying at the inn were wonderful. Many of my repeat guests were back and it is nice to catch up with them and show them all the new touches the inn has now (since last year). The music was very good (I could hear it from the inn's front porch) and the crowd looked diverse and friendly (I overheard a few "Woos" and "Hoo Lordies!!" over the band's music--I suspect the latter is one of the necessary sounds when listening to the blues!! Hahaha.)

My breakfast this morning started out with my Cocoa-Banana Quick Bread with Irish Cream Glaze. Then, something I have wanted to try for a long time---a Blueberry Lasagna-style Casserole. Now...before you roll your eyes on this idea. It was good, people loved it, and I had to take a chance and try some new things. Here is how it was basically made:

Cut cinnamon bread. Soak in tradition egg custard (for French Toast), pan fry, fit done french toast into a pre-sprayed casserole. Mix ricotta cheese (yes, ricotta!) with vanilla extract and brown sugar; spread over French Toast layer. Top with some blueberries. REPEAT. I topped the mixture with a little brown sugar and flour (mixed) and slivered almonds (chopped hazelnuts would be great, too!). Let set 4 hours (I had to add more egg custard down the sides of the layers.) Cover with foil, bake at 350 degrees for 1 hour, check for doneness of the custard. Hence the Blueberry-Ricotta French Toast with Almond Streusel came to be.

Have to end this posting. Thanks for reading. Have a great day (or whatever day you want it to be!).

Your Maine Innkeeper,

Keith A. Neubert

Preserving for the First Time

2010-06-08T09:19:00.004-04:00

"Putting Up Preserves, like Glamor, is easy if you try!" Pictured above: Beautiful Jane ascending the staircase after a day of preserving. Original photo by JB Sabin modified by this blogger.

Greetings, Blog Friends!

This past Sunday was an overcast day in Western Maine and it was a perfect day for my lady friend, Jane, to come over and teach me how to "put up preserves."

My Mom (Elaine) preserved in our home when I was younger and it has always interested me.

Preserving makes sense, after all. Economically, one can buy fruit in season (usually less expensive) and this saves money. Production-wise, it saves from running to the grocery store every week for your choice of jam/jellies--you can just grab it out of your jelly cabinet and enjoy to your heart's content. Thirdly, you made it with your own hands and it is free of preservatives; you taste fruit, fruit,...and nothing but the fruit (lol)--unless you are preserving pickles (then you'd have a problem!)

Jane is a Certified Public Accountant. She works surprisingly well in the kitchen, too! She possesses a strong clinical sense of that which is financial, and applies this to her timing in the kitchen (thinking ahead, not overlooking the guide of the recipe itself, etc.) Besides being smart, she's easy-going and very "easy on the eyes!" She was a patient teacher during our afternoon together. Here are some basic things I learned:

1. Not all recipes can be canned or preserved. One that can have a balance of acidity that influence the integrity of the finished product.

2. Follow the sanitization of both jars, lids, and screw-top collars explicitly. Time everything.

3. The "head space" (the space from the top of the jar and what you fill it with) varies. Follow to the letter of the recipe. It will affect the formation of the vacuum seal.

4. If after processing the jar lids do not "pop," the food is not preserved and use it only as you would a refrigerated (open) jar of food.

5. Follow this disclaimer: Familiarize yourself with all proper canning procedures. There may be more "rules."

6. Share your preserved goodies with those who help make your life special. I get to share mine with my inn guests! After all, they deserve the best!

Our Orange-Rhubarb Preserves and Victoria Sauce (rhubarb with raisins, brown sugar, spices--"perfect on pork", Jane said) were delicious. Two of the jars did not pop so I will use them soon. We got these recipes from the Ball Jar Preserving guide.

Preserving is an annual tradition in the home cooking of yesteryear. An afternoon of cooking, the company of a lovely lady, and getting to share it with my 2010 guests--well, life doesn't get any better! Arrange this tradition with a friend of your own. Make it an annual event! You'll be happy you did.

From Sunny, Glorious Long Lake in Western Maine,

Keith A. Neubert

Innkeeper

Inn at Long Lake

My Birthstone is a Ruby, too...

2010-06-01T21:09:00.008-04:00

Greetings to you from this June-warmed day along Long Lake in Maine.

It was a recent Friday in May and this innkeeper was getting out of town with his affable friend, JB (visiting from San Francisco).

We rented a cabin in equally-beautiful Central Maine (one with electricity--I like "rustic," but no electricity is "barbaric!" hehe). We woke after a wonderful night, beautifully cool and laden with the sound of only night crickets). May is a great month to just drive around and look at Yard Sales--and we did exactly that after a few lazy cups of microwaved coffee.

One sale held a surprise that enriched my Life. At the long line of haphazard tables were two tables full of bric-a-brac. Nothing piqued my interest.

"I sell fudge, too, you know," said a voice behind the tables (I was absorbed in the items and was startled to hear a voice).

"Pardon me?" I replied smiling. "What did you say, Ma'am?"

"I sell fudge," said this cute little lady sitting in a lawn chair. She pointed down. "Right here." In the shaded area around her car was a basket with small boxes of fudge. They were lovingly kept way from the increasing heat of the day. "I borrowed this recipe from my friend Bob when he was in culinary school. Do you know Bob in Bangor?"

"Ummm....no," I smiled and laughed. "Name doesn't ring a bell. I don't get up to Bangor that much."

The lady revealed her name as "Ruby." She makes fudge and sells it every week at the local VFW (until, as she says, "I can't make it no more.") Ruby was a peach and a real "gem" of a Maine woman. I told her I was an Innkeeper in Sebago Lake. She nodded and behind her eyes I could see a fond memory of her past playing like an old movie, ending in a peaceful smile upon her beautiful face.

JB had come over to witness my conversation with Ruby. He offered his photography know-how and snapped a picture of us. Instead of "say cheese," JB laughed and improved a "Say FUDGE!" Ruby put her thumbs up in the air proudly, we laughed, and that special moment is captured above.

It was a very happy moment for me to meet Ruby. She follows her passion and is such a great example of anyone who shares the abundance of a good recipe--or their craft. I saw a lot of her in me---cooking just for the sake of sharing, building for the sake of building. How important that is with our family recipes and our individual talents with the world! One thing, for sure, Ruby does it...in only a way Ruby can. And......(come closer)....so can you!

PS: Oh, the Peanut Butter Fudge was sublime. Three "YUMS" up!!!

From Maine and Sebago Lakes area,

Keith A. Neubert, Innkeeper

The Innkeeper's Vacation--Part 4

2010-05-26T14:17:00.005-04:00

Pictured above: Cliff (a Nurse helping save the world in Doctors Without Borders--just back from Haiti!), the innkeeper (me), and friends and guests at the 2nd Anniversary Party and Gallery Show--April 28, 2010.

Greetings, Blog Friends.

JB, my visiting friend from San Francisco, wanted to hang the art work he had painted on his visit to Western Maine. Well....the thought of hanging art on walls developing into a lavish event for 60 guests became apparent quickly, but came with mixed feelings. The 2nd Anniversary Party and Gallery Show had become another folder on my desk!

First, when it an innkeeper closes down an inn (insert multitude of reasons here), it is usually for some "R&R." My friend was coming to visit, I had some projects that required his creative assistance, and physically I was starting to fizzle out (not a good sign before the busy Summer and Fall). The added duties of developing a guest list of friends and business associates, planning a menu, buying all that food, prepping it, serving it, cleaning up after it...well, you get the point! It was like driving a car across country with "E" glowing on your car's dashboard!

Planning the menu with JB was a joy. I enjoyed this portion the most. He is experienced in the kitchen and can toss back and forth foodie ideas easily with me. I've written about party planning many times in the past and I always say: "Keep it simple but with WOW!" Wow can mean "tasty," "forward thinking," "presented it a really cool way," or "this food reminds me of __________." I live for all of these, of course!!

Anyhow, blending JB's West Coast influence with my American Home Cooking passion--and intending on a Springtime menu, our menu included: Shredded Chicken Tostadas (those George Foreman grills are great!), Spring Soup Shots (cold & deliciously fruity with a Post-Prohibition splash of Kirsch liqueur), Bacon Wrapped Fresh Pineapple with Maple Drizzle (ye olde stand-by), and Maine Potato Cakes with Tomato Compote. Our food production methods were a little different--I led, he led, I prepped his vegetables, etc. We "danced" as a well-oiled machine during the production. Two days of prep for a two hour party! (Attention Inn Shoppers: "We're selling flavorful dishes full of Love here!" LOL).

The party happened, long story short. My Mom and my oh-so-cool friends, the Pinkhams (former owners of Inn at Long Lake), the plumbers, and the friends of my friends all gave my heart a feeling of being so blessed. They showed up to celebrate my 2nd Anniversary. Heck! They helped me get here in the first place! My part was actually easy---it was to thank them all for being there and for being a part of my dream. JB, the staff, and I cleaned it up, reflected over a late night cocktail all the laughs and conversations the night had held for us. I slept well that night.

JB's amazing artwork now hangs in Inn at Long Lake. I will try to post these on this Blog. Until then, our front door welcomes you always and you can see them in person!!

Until the next Blog posting----Thanks so much for reading and think of a nice party for those who give your Life so much more!

Your Maine Innkeeper,

Keith A. Neubert

A Nice Note our Weekend Guests

2010-05-18T08:41:00.003-04:00

I received a lovely e-mail from a couple who visited Inn at Long Lake this past weekend. This couple has a 3 and 5-year old at home---and while I know they were not far from their thoughts--I was hoping they would "relax" into the inn's ambience.

Here is the note:

Hi Keith,Let me start off by saying a HUGE Thank You! We had such a wonderful time. It could not have been any better. Rooms were gorgeous, service was impeccable and the food just goes without saying. If you ever branch out and open a restaurant we will be your first customers. Everything was beyond perfection!

Again, thank you so very much for a fabulous time. It could not have been better.

Bob and Laura B.

The Innkeeper's Vacation--Part 3

2010-05-14T20:41:00.003-04:00

Greetings to Everyone!

In the last blog posting I was starting my vacation. JB, my friend from San Francisco, had arrived and I was starting to relax from "all things required to get the inn ready for 2010."

Jane, a lovely lady friend of ours (a C.P.A. in the area), suggested we take JB out to a posh dinner in Portland. I thought this a good idea! Jane made a reservation at Fore Street, one restaurant I have heard many good things about, but had never tried. JB is a dear friend and well worth the splurge (I knew this place was on the higher end of dining).

I was the Designated Driver that evening (never drink and drive, my friends!). We arrived a little before our reservation time. Having worked in restaurants most of my life, it is fun (and in a way odd) to analyze the dynamic and process of a restaurant in action. The open kitchen concept of Fore Street was interesting---and I was impressed at the professionalism of the staff.

My friends enjoyed their food. I, however, ordered a thick cut (locally raised) pork chop that was inedible. Now....I am not a complainer but given the $32.00 price tag, I pointed out the rather large "fat cap" on the portion (over an inch thick!). My server was cordial, apologized, and within no time I received my second choice--a beautifully cooked, thick, juicy Swordfish Steak.

All in all, this particular Sunday evening was wonderful. Despite the first attempt on the entree course (things get overlooked), the company, service, ambience, and food was delightful. JB was happy--and giving that to a friend (or an inn guest) is my idea of "happiness."

The vacation was only just beginning as we drove back to the Lakes Region. A night with friends--truly the "stuff" that makes Life even better--was another fond foodie & being-with-friends memory.

Catch you soon!

Your Maine Innkeeper,

Keith A. Neubert

The Innkeeper's Vacation--Part 2

2010-05-09T20:35:00.003-04:00

(Pictured above: Me trying to be a "touch Brando type." hahaha).

Hello, Foodie Friends!

Part 2 of my vacation from Inn at Long Lake found this innkeeper attending a Chamber of Commerce "After Hours" at a local business called "Custom Motorsports." My business has membership in two chambers (Naples being in the middle) so 2 times a month there is an opportunity to learn about fellow business people in the community, and to represent the inn, also.

Custom Motorsports is a wonderful business that retails items for the motorcycle and jet ski enthusiast. Having driven by the business many times in the past, I thought it a cool place for my visiting friend, JB, to socialize with the local business community.

That day was busy but I made time to bake a couple dozen of my favorite inn cookies to wish the business owners "best of luck." They appeared almost shocked when I (humbly) gave the cookies to them. (I've always been of mind to bring a gift for the host.) The cookies were scoffed up as JB, I, and our friends mingled with other area business owners.

I spent some of the evening speaking with the two men who operate The Divemasters (http://www.thedivemasters.com/), a local business that teaches people how to dive. They operate in both Sebago Lake and the Atlantic Ocean! What a unique idea! I commented (with their permission) on the marketing materials they handed me, gladly giving them encouragement to keep their enthusiasm, consider some insights into their marketing (no one likes to be told what to do), and wished them all the best. I hope to establish a unique relationship with them for the benefit of scuba-curious visitors to the area.

All in all, it was a wonderful evening. It was nice to see a totally different business marketing the things that are essential to business success: passion and enthusiasm.

The weather has turned cooler here in Western Maine this evening and I look forward to making some Maine Blueberry Pancakes for my guests in the morning. I hope everyone's weekend was fun!

Your Maine Innkeeper,

Keith A. Neubert

Innkeeper-Chef

Inn at Long Lake

The Innkeeper's Vacation--Part I

2010-05-06T14:59:00.004-04:00

(Pictured above: Me standing on the shores of Raymond Beach (Raymond, Maine).

Greetings, Blog Readers!

A couple of weeks ago I put the "No Vacancy" sign up in front of Inn at Long Lake and with a sigh of decompression plopped my feet up on the couch. April is a perfect month to get outside Spring yard work done, demand can warrant closing the doors for a while, and in proximity to the upcoming busy Summer and Fall, I have time to think creatively.

Innkeepers really never go on "vacation." We think of our inns in the same way parents (hardest job on the Earth, I believe!) show constant concern over their children. Having said that, my vacation was a variety of work, laughter, soul-searching, and fun.

My dear friend, JB, from San Francisco arrived 3 days after the shutdown. He is a brilliant photographer, artist, and creative spirit. We had a long list of cooking, gardening, and decor projects that kept us busy--and, at times, stressed (the good type of stress). JB loves the inn and the inn kitchen (it is larger and better equipped than his in San Fran) so daily I was treated to prepared meals while I worked and watched television. The man is a master of vegetables and how to bring out flavors and freshness.

My "days off" (what's that??!! haha) were very cool and I hope to share with you some of the moments in the next few postings. After 14 days, a fair share of Bacardi and white wine, and the company of a fellow creative spirit, I am revved up/"totally stoked"/excited over the busy year ahead.

Life is a "hoot" when you are doing what you love. That was my intention for my time off from the inn. I look forward to sharing with you my personal Foodie adventures--they were happy treasures in the path of those 2 weeks. They bring a smile to my face...and quite possibly, yours, too. Oh, I thought of all you blog followers/readers during my time away, too (Yippee! 2300 hits in 2 years!).

Catch you soon with all the groovy, wild details!

Keith A. Neubert

Innkeeper

Naples, Maine

Innkeeper's Vacation in Vacationland!

2010-04-19T06:35:00.002-04:00

The Innkeeper and Staff of Inn at Long Lake are currently on holiday until May 5, 2010. See you then!

Mid-April in Maine

2010-04-17T07:36:00.002-04:00

Hello to All!

I awoke this morning to snow (yes, SNOW!) lightly falling outside my bedrooom window! This is quite a shock as I thought we'd might be over it at this point. Well, Mother Nature is having her laugh--gotta love her!

Business is winding down at Inn at Long Lake and the inn will be closed. I am looking forward to 2 weeks off. Many things are going on during this time: a new roof, my 2nd Anniversary Party and Gallery Show (more on this later), and, of course, a relaxing vacation. During this time my friend, JB, from San Francisco, will be here. It will be a well-rounded, action-packed "holiday."

I came to learn that 2 of my guests were "Foodies" and fans of homecooking and baking. After some brief questioning I sent them upstairs with a couple of my favorite cookbooks to peruse before slumber. Yes, I am one of those cooks that actually reads cookbooks (and not fiction) before I head to Dreamland. I find reading them comforting and inspiring. Whatever path my creativity takes during the night time hours, I accept. (They say that you dream about the last thing on your mind before you fell asleep). I plan on dedicating a portion of the inn's library to cookbooks, for like-minded guests!

That is all from Western Maine this fine morning. I hope that wherever you are, your weekend is excellent!

Keith A. Neubert
Innkeeper

"Parsnips--the new Potato?"

2010-04-06T21:35:00.004-04:00

Hey, again. I seldom write two blog entries in one day (up late watching American Idol) but wanted to pass on some "kudos" to parsnips.

I have read many recipes on Roasted Parsnips (usually in the Fall, tossed with chopped carrots and potatoes, drizzled with olive oil, salt, and pepper). Yum!

Betsey, my friend from Common Folk Farm up the street (she blends and makes the best Catnip pouches, according to my gal pal, Fay) stopped by the other morning with some glorious looking parnsips from her garden. I had spoken to her about a Spiced Parsnip Quick Bread recipe I saw.) I rarely cook them but for dinner tonight I boiled them (like carrots), whipped them, seasoned them with butter, garlic powder, salt, and pepper. A touch of brown sugar in them would be delicious, too.

They were great! Lower carb than potatoes but starchy enough to give a potatoe feel. An interesting, slightly nutty flavor of carrots and potatoes. (Peel. The boil time with a 1/2-inch dice was 8 minutes).

Try them!

Keith

"Frame-ing Yourself In"

2010-04-06T17:07:00.004-04:00

Greetings Blog Readers.

This morning I took a drive over to Norway (the town in Maine, not the country) to get some stretcher bars for some paintings by my dear friend, JB, in San Francisco (more on that later...).

The scenic drive through the winding woods through Harrison to Norway was calming and peaceful (I waved to Joan Lunden as she pulled out of her garage----could have been her nanny, maybe...does the nanny drive a BMW?!) Anyway...the little framing store on the Main Street in Norway, Maine was quaint.

Two artists, one the owner of the store, and a man in his early 30's were speaking about the "price tag on art." I don't really think they had an answer how one painting could sell for $1 million, another at $80.00. Like art, however, value and price are subjective. Much of this, I believe, though, is created by internal forces first---not what the market may necessarily bear.

The curious case of innkeeping is much like what visual artists might do. Details, details, details.(Have you ever seen those "one splotch" paintings that sell for $500,000?! Gotta praise the artist, for sure!) The expression of creating an inn environment is complex. In its many years of evolution in lodging, it has gone from an "I have a room to rent" extra money maker to a viable segment for housing tourists. So, without the confining chains of corporate direction, innkeepers craft their inns, largely as an expression of the best guidance they have: themselves!

Intention is such an important tool in framing the way our lives, and businesses, evolve and serve. We impart our mental skills into the equation. Many, but not all, impart their spiritual strength into it as well. If your idea of running a business is "I just want to break even," your decision of lack surrounding that thought probably is limiting you from a great deal of abundance (not to mention the strain on your emotional well-being). Intending an "I want to be the best inn in _________(fill in the blank)" makes a statement that places you on an abundant road. You open yourself up to creativity, delight in its revealing itself to you, resources emerge where you thought none existed, etc. Yes, innkeeping, like life, is work, fun, and challenging. Why not label your passions and endeavors a "success?" Why not frame it in gold in your mind first?

"Act as if"..., I say. Act like a great innkeeper to your visitors. Act like a good friend to your personal relationships. Act like a "good citizen." Act like the things you have in your life are blessings. They all are! Set your bar higher and higher. Name it, then claim it!

Norman Vincent Peale's book "The Power of Positive Thinking" is applicable even today. Its application to life and business and art are perceptive. I read it at 21 years old. And, all this raises the pertinent question in the back of my mind: Will the macaroni art I did in camp be a valuable discovery in my Mother's attic one day? Hmmmmmmm...maybe......just maybe! ;-)

Have a great day (or whatever kind of day you choose for yourself....)! *wink*

Innkeeper Keith A. Neubert

Naples, Maine

"Runner-Ups and Inn Rooms"

2010-04-01T08:32:00.005-04:00

One of the joys of owning a bed and breakfast inn is selecting the theme of the business. I adore inns revolve around themes, be it gardening, islands off the coast of Maine, or that which is "nautical."

Selecting room names for Inn at Long Lake was such fun! My lovely friend, Fay, helped by suggesting Classic Hollywood names in addition to the American music icons on my list. And, so...while many rooms at the inn were (and are) named after notables like Glenn Miller, Mae West, and Cole Porter, several luminaries were overlooked ("Hey. It's a 16-room inn. Gimme a break for more rooms!" lol).

One such actress from Hollywood's bygone era of creativity was Matilda "Tilda" Manique. From her meagar beginnings in Iowa as a drugstore salad bar attendant (she was later lovingly known as "Cukie from Du-bukie" by her closest friends) to her discovery by the motion picture industry eating a Knickerbocker Sundae in a West Hollywood diner, Tilda's career was fraught with ups and downs.

Her legendary role in 1940's "Bally Ho in Bali Hai" was a high point for Tilda. As the Pina Colada-soaked streetwalker spreading happy cheer throughout the paths and byways of the Somoan mountainsides, she was endeared by legions of fans, primarily workers in the pineapple and coconut professions. Her musical song from the film "Smile Free...Coconuts Cost a' Plenty" was nominated for several Tony and film awards.

Later in life--long after the cameras stopped rolling--Ms. Manique was reputed to have spent solitude living in (and by) a box near Franzia Vineyards. She happily signed autographs to faithful fans, a tribute to her short, but glorious, acting career.

Her comeback as "one of the colored girls" backing Lou Reed in his 1971 "I Got One Song..but It's Great" Tour brought new success to her. Tilda was beat out (and up) by Clara Peller for Wendy's "Where's the Beef?" marketing campaign. The company refused her to read her lines off cue cards...

She was last seen riding a 2-person bicycle alone by the Grand Canyon. Her fans fear that, like her career of yesteryear, her fall was a quick ride into the gulch. Her presence remains unknown.

Happy April to All!!

Keith

"Cream Cheese and Green Jeans" Mid-Week Notes

2010-03-31T17:24:00.003-04:00

Greetings to all!

I started my day doing some quick food shopping for the inn. I was up early, primed with coffee, and went out to get a fresh hair cut and head to the food store.

Browsing by dairy I found cream cheese on sale for only 50 cents (for an 8 oz. bar!). (PS: didn't the old typewriters used to have a "cent" symbol?!). In cases like this, experienced shoppers always check the expiration date. They were fine.

Fearing a busload of tourists outside the grocery store clutching toasted bagels, I stocked up (threw about 16 bars of cream cheese!) my cart. After my attempt at cherry pie, I will next attempt a cheesecake of some sort. I called my Mom (Elaine) from the parking lot, like any good son would (hehe) to let her know about the sale.

Mom said: "Oooooooooooh.....I have this great cheesecake recipe a friend gave me years ago. It is delicious!"

"Is it a by scratch recipe," I queried.

"Yes!" she said. "And it tastes wonderful!"

My Mom promised to send me the recipe. I will also look around in my cookbook collection for a good cheesecake recipe.

Upon my return to the inn, a voice message from Betsey Golon up the street at Common Folk Herb Farm (a tea supplier for LL Bean, right here in Naples) prompted an impetuous trip to Portland for the FOOD AND LODGING EXPO. Betsey is an Herbalist and, like me, enjoys simple home cooking. We wandered the aisles on the Civic Center. While most of the food items were convenience (boxed/bagged/frozen) products, it is always interesting as a Home Cook to see what current trends and flavors are in. Mango and passion fruit seem to have some re-newed interest, by the way!

Betsey is known in the gardening circles as "Mrs. Green Jeans." She is a warm, wonderful, hardworking lady. She is a garden advisor for the original White House---Mount Vernon.

I felt a great amount of comraderie with this fellow business person today. We, after all, were doing "market research." We talked about service, trends, and living your Life following your passion in your work.

That is all for today from rainy Maine! Keep cooking and sharing with friends.

Your Maine Innkeeper,

Keith A. Neubert

Innkeeper

Cherry Pie---The Results

2010-03-22T07:50:00.004-04:00

A quick Monday note to say that my attempt at making the crust for the Cherry Pie was "okay." The canned filling I used (not my first choice) was blah. The crust, while evenly baked, was a little gummy (probably overworked with my rolling pin).

I spoke to my lady friend, Dianne, who lives up in Maine's Belgrade Lakes region. She swears by the following recipe:

NEVER FAIL PIE CRUST

2 c. flour

1 c. vegetable shortening

1 egg

1/3 c. water

1 tsp. vinegar

Cut shortening into flour. Add egg. Combine water and vinegar together. Add to dry mixture. Divide into equal portions.

Roll out on floured cloth or pastry sheet sprinkled with flour. Place in pie plate. To par-bake crust, prick with fork around sides and bottom. Bake at 425 degrees for 10-15 minutes. Yield: 2 crusts.

Thanks, Dianne!

(Odd how this recipe does not ask you to wrap and let rest in the fridge). I will try it on my next attempt.

Cinnamon Bread French Toast this morning at the inn. Hope everyone's day is one step closer to your idea of perfection and self-expression!

Keith A. Neubert

Innkeeper

A New Type of Pie!

2010-03-21T14:39:00.004-04:00

Greetings, Blog Friends!

A couple of postings ago I wrote about creating a positive mindset when approaching new things, especially cooking. For me, the best cooking shows on television are the ones that empower you--not show you how misinformed you are at the moment.

And, so...in following my own advice (and this is not the first time in cooking!), I decided to make a pie crust and cherry pie this afternoon. It is baking in the oven as I write (a large cookie sheet in the rack beneath it, in case of a less-than-perfect dessert--hahaha.)

I figure this is a try---not "just a try"--because all attempts to bake and cook are STEPS closer to perfection. The crust recipe was pulled out of the Betty Crocker Cookbook. I combined the ingredients, used ice water for the crust, handled it sparingly, wrapped in Cling Wrap in disk form, and let it "rest" in the fridge for 45 minutes. When I rolled it out, it started breaking, had holes (I used flour on the rolling pin). I patched it as best I could and tried to make certain the crust was of uniform thickness, of course.

Well, time will reveal all. I must admit (and I hope you think about this the next time something new brings up "inadequacies" in your mind) that I almost gave it the old Dunk Shot into the bucket. My thoughts: "Why am I doing this on a beautiful afternoon outside?" "Who's going to eat all this pie?" "Gale Gand (expert baker) would kick my backside, if she saw this!" All self-defeating dialog to myself. "Deep breathe...slow down...spin it positively, Keith".....hehe.

Be realistic, and forward moving, in your own culinary challenges. If you strike perfection on the nose on try #1---Bravo! If not, be gentle with yourself, like a teacher would be. Remember that you are trying to improve yourself...and, my friends, that takes time always. After all, after that step, you are ONE step CLOSER!! Oh, and don't forget the resources around you that may have walked the pie making path----their knowledge will be quite helpful.

It is times like this I wish I had a digital camera to show you first hand this "brave attempt" on something I have said in the past that I could not do. I am doing it, though---now. Adeptly? No. Fearlessly? YES! And, needless to say, I am looking forward to whatever emerges from the oven (as long as my cherry pie is not a chocolate layer cake!).

That's all from the Inn Kitchen today. Thanks so much for dropping by!

Keith A. Neubert

Inn at Long Lake

Naples, Maine

March-ing Forward...

2010-03-10T07:38:00.004-05:00

Greetings to all in foodie cyberspace!

Today starts with a chilly morning here in Maine. The usual piles of snow are melting quickly (odd for this time of year). I enjoy getting to the inn gardens as soon as possible so this is advantageous.

There are no reservations this weekend and I am locking it up, packing it up, and driving "it" up (lol) to visit friends in Central Maine. I have been buried with work and could use some R&R, for sure. Innkeeping is never done and while I will miss the inn, I know that balance in my Life is important. Mind you, I will be reading cookbooks and working probably still!

I am looking forward to consistent warmer weather soon. The image above is from Summer. Maybe by visualizing, it will come to be!

At any rate, warm hello's from Western Maine wherever you are today.

Your Maine Innkeeper,

Keith

"Happy Birthday, Jean!!"

2010-03-04T07:18:00.004-05:00

Hi, Blog Readers. I hope this day finds you well. After the last posting I did some thinking about how there is always a need to re-group and re-assess. I guess this is part of Winter.

As the Old-Time New England Cookbook (MacDonald, Sagendorph) says about the period of February 21-April 1: "it is an exciting time...one we would not exchange for any other. For in these forty days the year is born again." It is a time for maple sapping, pancakes of any sort (my guests love my Blueberry Buttermilk Pancakes! YUM!), and ham with cider sauce (putting those little cloves all over it is more an art project than a cooking technique! lol).

This week Inn at Long Lake pays homage to the Classic Hollywood icon in Room #13, the beautiful Jean Harlow (her birthday is March 3rd). Ms. Harlow only lived for a mere 26 years but she is a legend, no doubt. So many try to imitate her...all only that...imitations (be yourself, nobody else, I say! copying the make-up or hairstyle takes way too long! hehe).

I watched a classic movie last weekend called "The Ghost and Mrs. Muir." It starred Rex Harrison & Jean Tierney. It was beautiful. A amazingly lovely widow gets haunted by and later befriends a dashing, dead sea captain who owned the house previously (I plan on this much later in my career at Inn at Long Lake...lol). He, with his militant maritime ways, and she, assertiving that she will not be considered anything less than an equal...only to find they can really never be together no matter their love for one another. Why can't they write plot lines like that today? It's always some disaster, special effect-laden hoo hah (not that The Rock in tights as the Tooth Fairy doesn't have its charm and appeal!)

Anyway, a project going on at the inn today so have to bolt. How about considering some spring pancakes for your Sunday breakfasts in the meantime? YUM! Thanks for reading!!!

From Western Maine,

Your Innkeeper-Blogger-Foodie-good ole' New England boy and "Flour Bin Philosopher"

Keith A. Neubert

;-)

"Risoluto"---The Other Pasta??

2010-03-02T12:49:00.005-05:00

After a fairly busy couple of weeks at the inn (relative to the season, of course), this innkeeper pokes around the inn with the staff to prepare for a promising year ahead. This is not unlike the work most innkeepers have on their own plates. Balancing the need to re-connect with friends, taking time for ourselves, and getting the loose ends tied up are "what's going on" for many of us.

This time is all about planning and preparation. It is a time to consider "intention" in our work.

While in Hotel School, my college experience was greatly enhanced by my participation in the UNH Wind Ensemble. I studied clarinet for many years and knew that, even though a non-Music major, I'd make the prestigious group/band. Once while rehearsing a work, the director, Stanley Hettinger, asked us all "It says here in the music "risoluto." What does that mean?"

Blank looks from majors and non-majors alike.

"Is it a type of pasta???!!!" Professor Hettinger smiled, disheartened at the lack of response.

His answer, the musical mystery, and approaching Life can be partially answered by knowing that "resolve," "steadfast determination, " and "risoluto" (not on Italian menus after all!) are synonyms. This can come from within each of us. It is a flagpole in cement---it does not move with the changing weather in our Life. How often do our ideas and "dreams" flail around like the flag at the top of that pole. We wave it for attention and proclamation and support. We need to pour the cement at the ground level first, however. Anything can be made "possible" with that work decided!! And...you will revel at the way everything falls into place so easily.

If you want to learn do anything well, you need to show resolve. This starts with "failure is not an option." Also said, this means adjusting our own impact of our power from an "I can" perspective to an "I will/when it happens" perspective.

You need to find an answer to some problem? Begin by STOP spinning it spiraling down with negative thoughts! You want to make the best apple pie you can? Do it! Do it and each time the road will reveal another lesson to your POSITIVE gain. You make the decision. Forget about what the rest of the world thinks, or thought, about your abilities! Every day we start forward, or backward, or stuck--your decision will be the compass.

If you don't want to learn how to tile a bathroom, farm it out. Someone else is looking with passion to learn. Focus on your own path.

"This will be the best year for Inn at Long Lake. We will continue our friendly, adept service. We will delight our guests with even more yummy afternoon treats, our breakfasts will be as by-scratch as possible. The inn will continue to charm its guests with its period character and cleanliness." This is my resolute belief. From there I direct, as innkeeper, the work to prepare for this!

Today we can all discern between the "goals" and the "distractions" in our Lives and make the right decision to follow suit. Besides...who wouldn't enjoy the "best apple pie in town?" *grin*

From beautiful Spring-like Western Maine,

Your Maine Innkeeper,

Keith A. Neubert

(vanity pic above--courtesy JB Sabin)

"Julie and Julia"

2010-02-11T20:09:00.004-05:00

Greetings, Blog Friends.

While the inn has been a bit on the quiet side lately, I've been able to visit with some good friends, work on recipes, get some projects done around the inn, and watch some movies.

Foodies will delight over "Julie and Julia, " a delicious movie about the lives of a writer struggling to find meaning in her personal life (Julie), and the life of an icon (Julia Child). While I won't go into a plot synopsis or review (other than "watch it!"), I will say it brought up many thoughts in my mind.

Every excuse in the world can be made to follow our passions, withhold the truth, and keep us safe in the "same old" routine. Julie felt this need for change in her life in the movie. She moved her life forward through Julia's cookbook. Shouldn't we?

I know sometimes it is scary to move yourself forward on your path. This might mean breaking ourselves out of past patterns or putting ourselves into a situation where no light ahead can be seen. It might even mean losing other things that we love--all for the sake of falling "into ourselves" more and more. I did this with Inn at Long Lake. It was familiar turf, for sure (I was the Chef before I became its Owner). I reveled, though, in taking the inn to its "next step"--only to find that I found myself more as I opened myself up to activating changes at the inn!

Life is too short to stay static and unhappy. When I left New Orleans in 2001, I wrote a list of 20 things that I wanted to do in my lifetime. I had to move back to my native New England, a U-Haul packed with old comforts, to come home to myself. Amazingly, some of the things came into being in time! Try a shorter list of your own. You might very well be surprised how they come into your reality (life experience). Make the list fun, full of your heart, without boundaries!

So, tonight, like Julie in the movie, I write to you from this Blog. Yes, we all have moments of questioning and fears. Movies aside, though...give your life--and all the aspirations that you have dreamed in happy silence, "two thumbs up!" You might just be amazed at the recipe called "Your Life."

Your Maine Innkeeper,

Keith A. Neubert

Innkeeper

Naples, Maine

"Check, please"---"Gourmet" Magazine closes it pages...

2010-01-05T21:28:00.002-05:00

Greetings, all.

I was saddened to hear the news about Gourmet magazine's departure from our bookshelves. After almost 70 years, the magazine's producer, Conde Nast, cited a decline in ad sales as its primary reason for its continuance.

While I am not a big fan of magazines, or inns, that label themselves as "gourmet" (just a personal preference), it is a sure sign of the times. Expensive ingredients, advanced techniques, and choice of articles may also have swayed readers away towards more "accessible food."

Monthly publications are quite economical and keep us informed to current food trends. Among my favorites are: "Cooks' Country" and "Bon Appetit." I also purchased a subscription to Martha Stewart's "Everyday Food" for myself and my lady friend, Fay (at $10 for 2 subscriptions, I could not resist!). If you glean one or two recipes from each month, it is worth it!

I so enjoy when the magazines (or cookbooks) break down a "classic dish" and give you tips on how to make them (eg. making the best crust for a Chicken Pot Pie). I remain open to learning by reading the writer's point of view---rather than just doing it "the way I always have."

Let us celebrate the work of the writers of this magazine! They truly changed the way we looked at food, moving us forward into new lands of taste, and because they shared their passion of food with us, and for us.

Your Maine Innkeeper,

Keith A. Neubert

Naples, Maine

"Friends are the Best Teachers"

2009-12-29T20:14:00.003-05:00

Greetings to all!

Last month Inn at Long Lake's "Sing-a-long" Evening on the weekend after Thanksgiving was very special.

I re-connected with Patrick Brideau, who was the Head Baker at Phillips Exeter Academy back when I was the Lead Dinner Chef. Patrick has left the Academy and now teaches culinary arts students in New Hampshire. He is a great mentor in my cooking career and I wanted to invite him and his lovely wife, Maureen, to the inn for this evening of music and fun. Patrick accepted.

In addition to Patrick and Maureen, I invited two dear friends of mine, Dick and Dianne, from Mount Vernon, Maine (up near the Belgrade Lakes Region of Maine). The next week, of course, a visit to their house was in order for them to play hosts. They enjoyed listening to the music played by Charles Grindle (who is just so gifted on the piano & can play almost anything by ear!). Matthew, our resident theatre artist (and Front Desk Assistant) even graced us with a number or two ;-).

Patrick is a mentor that was patient, kind, and very real life in his teaching. It was my pleasure to thank him with a stay at the inn. During his stay here I realized what a cool guy he is and how much (as in the case of most friends) that growing together is a true test of a good friend. With your good friends you can ask when in doubt, expecting pure, honest feedback in a caring way.

The weekend was a memorable part of 2009, not for just me but for my guests. How interesting it was to see my "old friends" meet "new friends" that were guests at the inn!

Today, let's consider the individuals in our lives that helped us evolve in our careers, spirituality, and in depth of perception. Tell them. Honor their teaching always. You never know---they might very well be a continued source of enjoyment and enlightenment in your Life.

Your Maine Innkeeper,

Keith A. Neubert

Inn at Long Lake

"Welcome to the Eastern Seaboard"

2009-12-20T09:59:00.004-05:00

"Enjoy your stay!"

;-)

S.M.

Family Christmas Day!! Yippee!!

2009-12-19T06:04:00.002-05:00

I woke up early this morning to get ready for my family's Christmas celebration. My older brother is driving up with his wife, Nancy, and my nieces from Cape Cod (they celebrate with her side of the family on December 25th). A large storm is blowing up the East Coast & it will be starting in their home area by the time they get back home.

Yesterday I spent most of the day preparing food. My Mom is doing well from her Mom's passing earlier in the month and I wanted to help alleviate some of the holiday pressures. I made our family favorite, German Rouladen (braised beef rolls with bacon, onions, chopped dill pickles, and mustard--simmered in beef gravy). I also made a tasty Chicken Pot Pie. Mom is making her famous German Potato Salad, which everyone loves--YUM! A Very German Christmas!!!

My nieces, Brandy and Marina, love my Godiva Liqueur Chocolate Cookies so I made a couple dozen of those, too. Listening to holiday music is a great backdrop for preparing holiday food. It really put me in the mood!

I was supposed to head down to the Boston area to share some holiday cheer with my lady friend, Fay, but the coming storm is going to postpone our festivities. It will be back to the inn after my family's celebration. Maine is not supposed to get much snow. My friends, Jim & Cliff, are heading down to Virginia. They are heading right into the storm!! Cliff is a nurse and just got back from the Sudan (a little warmer than Maine in December) where he was working with Doctors Without Borders. I hope and pray they get where they are going safely!

Have a great weekend and if you are traveling please be careful. Will follow up after the weekend.

Keith

Innkeeper

Naples, Maine

Holidays Spirits--Part II "The Basics"

2009-12-18T06:58:00.002-05:00

Greetings, Blog Friends.

A chilly 4 degree morning paired with a steaming cup of coffee starts my day here in Western Maine. Brrrrr!

In preparing for your holiday gatherings I began in the last post writing about a basic bar set-up for entertaining....

Starting with the specific needs of your guests that you have inquired about, the basic liquors one should stock are the ones that have the most popularity. White liquors (clear in appearance) that are versatile with most mixers (juices, carbonated mixers) are vodka, gin, and rum. Here a Dark Rum (eg. Myer's Dark Rum) might be more seasonal (and a good match for eggnog). Tequila, another white liquor, is super for tasty Margaritas in the Summer but not in the colder seasons.

Dark liquors (blended whiskey, bourbon, scotch, brandy, etc.) are "warmer" this time of year. Have a couple of these on hand. Simple highballs (liquor + mixer) are made in a moment with these.

Cordials/liqueurs are taste specific (coffee, orange, almond, etc.) are popular and offer a virtual department store of flavors. These are wonderful for a Coffee/Cocoa Bar. Keep a few of the most popular on hand, too. Some of these can be useful and versatile in cocktails, or for sipping "on the rocks."

So...here is a basic bar list for your swinging party; the liquor brands are up to you, of course:

*Vodka (Stolichnaya, Grey Goose, Belvedere, Smirnoff--your choice)
*Gin (Tangueray)
*Rum (Bacardi light, Myer's Dark Rum)
*Whiskey (Canadian Club, Seagram's 7)
*Cordials/Liqueurs (Kahlua, Amaretto di Saronno, Vandermint, etc.)
*Wine & Beer

Don't forget little touches like enough glassware, swizzle sticks, cocktail napkins, and fruit (lime & lemon wedges, maraschino cherries, olives, orange slices) & ice and ice buckets (for white/sparkling wines).

Your bar area (if outside your kitchen/food area) should be in a location where people can congregate and where you can tidy it up easily and oversee. Check in on all your guests for any strange behavior from over-consumption of alcohol. Remember: Responsible serving & drinking always. We need you and your friends around for 2010!

From Chilly, Beautiful Maine,

Keith
Inn at Long Lake
Naples, Maine

Christmas "Spirits"--What to Stock

2009-12-15T17:41:00.003-05:00

Greetings, Blog Friends!

Winter has arrived in Maine. Two storms piled a fair amount of snow outside our doors in just the last week. Thankfully, warmer weather followed each outburst.

The holidays are on their way and I've already attended some wonderful parties. Seeing friends and family is one of the best parts about the holidays, of course! Getting ready for them can be a challenging endeavor, however...

Stocking your bar is an integral part of planning gatherings. Until the Baby New Year makes its happy appearance to give us "2010," I will endeavor to give you some basic advice & tips on simple beverage service during your festivities to make them even better!

So....what to stock? This is as simple, or as complex, as you would like it to be.

A couple of rules:

1). To stock a complete bar may not be cost-effective, or even prudent. While I am an advocate of stocking a variety of food & beverage items to inspire my hosting creativity, I advise that, in general house party cases, only stock what you will serve.

Based on this here are some tips for entertaining:

1). Ask your guests at the time of RSVP what it is they like to drink. With some luck they will usually give you a few choices (and usually joke "the expensive booze, of course!").

2). Have the basic liquor set-up (to be discussed in a future post)---and offer a "Specialty Cocktail" (or punch) that you can make up in advance. Name it after something fun--like "Snowball Cocktail" (hmmm...do they make glasses that look like snowballs??!!), or "Yuletide Grog." Or....simply make your favorite eggnog. This way you will be all set up/stocked with enough of the ingredients.

3). While it is nice to have a variety of spirits around, remember that non-drinkers must be accommodated. Coffee, non-alcoholic punch, or another "featured" no-alcohol can be created--and try something tasty and unique. How about a "Mrs. Claus Sipper" (someone has to drive the sleigh home when Santa's nose gets too red!! Hahaha.)? Being aware and prepared for responsible service is not only a gesture of hospitality, but a form of caring for your guests and friends!

4). Consider pairing your beverage choices around your menu. (Wine is, of course, an excellent choice--ask your local liquor man what is good and affordable.

I will post some more things to consider in the near future.

On another note: To all the lovely e-mails, phone calls, and cards I received over my Granny's passing, thank you so much. My Mom got wind of all of them. She extends her sincere "Thank You" to all.

Your Maine Innkeeper,

Keith A. Neubert

Naples, Maine

"The Heart of the Lakes Region"

In Loving Tribute: Clara Butler (1916-2009)

2009-12-07T17:55:00.004-05:00

Hi, Blog Readers and Foodie Friends:

This weekend my family wished my "Granny," Clara Butler (my Mom's Mom), a beautiful journey to Heaven. The last few weeks have been challenging, especially for her and my Mom. I was able to bolt down to Massachusetts after Thanksgiving to let her know how much I loved her--and that she was, indeed, considered one of the best. It was one of the most touching experiences of my Life. The look of love in her eyes when she held my hand for (what we knew would be the last time) broke my heart, and opened it at the same time.

How blessed my Mom, my brothers, and I are to have had her in our lives for 93 years! My older brother, Bill, shared many lovely memories at the service. Among these were Christmas Eves, fun on the golf course, my Granny's awesome American Chop Suey (use a cast iron pan only, she revealed to me!), nights we all sat and watched the Lawrence Welk Show together. No matter how bad things would get chasing after 3 grandsons, my Granny never used curse words! Funny what we recall...

After my brother, I spoke about my feelings on "letting go" to the group. This is not the "I'm saying goodbye" type of letting go, more the confidence & conviction in your Faith that God will always provide you with answers to your troubling questions in time, even carry you when you feel that you cannot move forward. The strength to hold on to this knowledge is what my Granny showed me in her Life. There are things you can do in Life--but sometimes one must just offer it to God and know that perspective and Grace will come in time with patience and Faith.

My Granny was so happy for me when I assumed ownership of Inn at Long Lake. She knew it was a lifetime of dreams come true (and she always said: "The hard work will keep you out of trouble!") She enjoyed hearing about what was going on at the inn with all my projects, too. Heck---every time I make Hermit Bars at the inn she is thought of (she used to keep these moist, spicy raisin-dotted bars in a metal tin in her electric oven--just waiting for my visit with her! hehe).

My thanks to all my friends who supported me during this time! Thanks to the Merrimac Valley Hospice in Massachuesetts who were angels in the last days of Granny's life here on Earth, and to the staff of Lawrence General Hospital.

Granny, I will miss you, remember you, love you, and hold you near my heart forever. You are the best!!

Keith

Grandson #2 ;-)

Memorium for a Mentor: Walter Griffin (1945-2009)

2009-11-04T15:02:00.003-05:00

"The Griffin family mourns the loss of Walter Griffin. He died peacefully and unexpectedly in his home November 2. He has been actively retired as Phillips Exeter Academy Food Service Director since 2004 and enjoying spending time with his family, traveling, contributing to his community, and working as a maitre d' at the Stageneck Inn in York Harbor, Maine. He is survived by his wife Sandra, son Charles "Chip," daughter Alison Seuter, and grandchildren Avery and Griffin Seuter. This loss comes as a complete shock to family, friends, loved ones, community members etc. He was an incredibly generous and loving man that will be missed."

********************************************************************************

And so...there I was online e-mailing back and forth with some friends and I get this e-mail from Walter Griffin's e-mail account. I thought "Wow! This is a blast from the past!" I open it, only to find this sad news.

Walter was the Director of Dining Services at P.E.A. back when I was the dinner chef (1995-1997). He was a big guy who always believed that anything that could be envisioned could be set into motion. He also had high standards so that the guests (the students, faculty, alumni) would be happy. Dining Services there was self-contained (not a contract company) and it was an amazing experience for me in my career.

Walter, his wife, and others had dinner with me in New Orleans, when the city hosted a Summer Food Service Convention. I remember fondly an after-dinner walk with the crazy bunch on Bourbon Street, laughing at almost everything. Walter, aside from a strict boss, was a "good guy." I missed New England dearly in those days and was touched that he took time to have dinner that evening--and to foot the bill! Oh, how much the 8 of us laughed that evening!

The industry has lost a great man with Walter's passing. His memory and standards will always live on in my work at the inn. And, I guess that is just one legacy--one blessing--that mentors of this caliber leave behind...

"Rest and Dance with the Angels, Walter Griffin" (1945-2009)

Picture

2009-11-02T15:59:00.004-05:00

Greetings, Blog Readers!

The lovely picture above was sent to me by Ron and Kathy S. from Clifton, VA. Ron and Kathy stayed here in mid-October for 4 nights. As you can see, some of the leaf colors were still vibrant at that time (maybe due to so much rain in June).

This coming weekend Inn at Long Lake hosts its 19th Annual Holiday Craft Show. I enjoy this event. It is refreshing to see some of the local artisans who have such passion for their crafting (jewelry, lamp shades, sewn items, wood products--the list is endless). Plus, my Mom (Elaine---perhaps most famous for Elaine's Pistachio Coffee Cake) will be coming up with her knitted mittens and scarves. Many locals pass through the inn to get some early holiday shopping done. Always nice to say "Hello" to them.

Now is the time, by the way, to maybe to begin looking at some holiday appetizers on your favorite food sites. Of course, bring your specialty---but take the next step forward and try something new

That's all for today. Thanks again to Ron & Kathy for the memory of Autumn in New England!

Your Maine Innkeeper,

Keith A. Neubert

"I've Heard of Coal for Christmas..."

2009-10-27T14:01:00.003-04:00

...but Cole for Halloween??!!

Many things going on at the inn lately. The Foliage Seekers from all over the globe graced Western Maine--and Mother Nature did not disappoint them one iota this year. Hues of oranges, reds, and yellows blazed along the roadways of the area, splashing off the lakes in Monet fashion. Even with the rain we had, the colors still linger on even now!

I have been thinking a bit about Cole Porter over October (his passing was on October 15, 1965). Robin & Katie, two gals from Metro Boston, actually picked Inn at Long Lake and The Cole Porter Room to celebrate their 1-year anniversary. I was touched to know they shared my interest in this brilliant composer/lyricist.

In today's mail, my dear friend, Lin, in Dunedin, Florida had sent me a Halloween package. In it was a CD of "Dionne Warwick Sings Cole Porter" (which I am groovin' to now!). Dionne is one great lady with a gorgeous, unique voice. "You're The Top,""Begin the Beguine,""Night and Day," and "I Love Paris in the Springtime." All great classics in American songwriting, for sure. What a treasured gift and cool coincidence!

If your Ouiji board is "in the shop" and you'd enjoy spending some time with Cole Porter (hehe), come to our Thanksgiving Weekend Sing-a-long Event, featuring the piano stylings of Charles Grindle. It will be a toe tapper, I am certain!

Best to all! And remember...."Anything Goes!"

Your Maine Innkeeper,

Keith A. Neubert

Inn at Long Lake

A Lovely Guest Comment...

2009-10-12T16:22:00.002-04:00

The last few weeks have been very busy at the inn. The ever-popular Fryeburg Fair and gorgeous scenic views abounding in Western Maine have brought guests from all over the world--Michigan, Wisconsin, the United Kingdom, and many more!

Here is a nice e-mail we received from 2 couples who stayed at the inn this past week:

"According to Webster, an inn is "a public house for the lodging and entertaining of travelers". We would give the Inn at Long Lake an "A+" on both counts. As a lodging, the experience was more than memorable - a modernized 103 year old building that serves as home not only to Keith and his staff but to all who pass within. Impeccable service, the best of conveniences, and wonderful breakfasts.

As for the entertaining of travelers, the experience couldn't have been better. We have traveled via B&B's (only way to go) for over 20 years, so we have experience in this area. As an innkeeper, Keith is unmatched, not only in his expertise and sincerity, but in the overall manner he and his staff truly make the visitor feel appreciated and important. They really want you to enjoy your experience. This sounds ordinary, but many such businesses have become just that - "give them the barest of essentials and congenialities and let them make their own vacation". Inn at Long Lake is different, and we hope that never changes. We will return to the Inn, and we will see if it has. Matter of fact, we can't wait!!

Thanks all for providing what you obviously had in mind - not just a four day blur of little events but the happiest of experiences remembered by the guest and, hopefully, remembered by the staff as well. You succeeded!!"

Thanks to Bill, Sherri, Sheila, and Al for the kind words. They mean so much!

Your Maine Innkeeper,

Keith A. Neubert
Naples, Maine

Yessuh...Feels like Fall!

2009-09-25T07:53:00.003-04:00

Greetings to all!

I adore this time of year in New England. Crisp mornings, sunny days that are not too warm, and evenings that are silent and cool, reminding us to slow down and smell the Maine air.

I grew up in a small town in New Hampshire called Atkinson. Located near the Massachusetts border in Southeastern part of the state, life was almost like "Our Town" (the beautifully simple play that Thorton Wilder wrote--and Aaron Copland later scored the amazing movie version).

I played Little League (I was awful!). I marched in the elementary school band with my clarinet, squeeking out some Sousa march while a tea kettle of inexperienced flutes tooted behind me. I volunteered at the town library on Saturdays after watching my Cartoons (and mowed their lawn every two weeks for $15.00!). Not being much of a playground kid, during the school days I'd pace up and down the back of the 4th grade classrooms clutching my Hardy Boy book du jour, or later, a Stephen King novel.

My morning paper route before the bus was a daily chore. Getting up early, packing my newspapers in the ink-soiled bag, and delivering to doors that wafted freshly-brewed coffee or sounds of the family waking up to the day. Sometimes I even heard the warning growl of the customer's dog right behind the door--ever so fierce but never too loud to wake the family inside!

Now back then, life seemed simple like "Our Town." Before cell phones, and PC's, and cable, in our town we'd dial only 4 numbers to call someone down the street. School buses swallowed up their waiting students and groaned down the street; trees became canvases of glorious colors, shining off their dewy surfaces. Autumn life in a New England town--by morning, by day, by night. It never ceases to amaze and dazzle me...

Today in Naples is that type of day. Tonight with guests coming to the inn, Debbie having crisped the sheets and fluffed the pillows, Gail stocking teas and ironing the dining room napkins, or me baking bread, I can't help but to feel excitement over having our guests discover this small town of Naples, a New England town by a beautiful lake. As an innkeeper, an ambassador of sorts to "cityfolk" and travelers from all over the world, I take great pride and joy in honoring this slower lifestyle. I need it in some way--and I think a small part of everyone does, too.

And, whether it is me, my staff, Mother Nature, or that newspaper boy riding his bike down that Autumn-cooled early morning street all grown up now, I can only hope that our guests can get a taste of those moments during their stay...the moments of a small New England town.

That's all from Naples, Maine. Deep breathes to all today---at least one, okay?!

Your Maine Innkeeper in Western Maine,

Keith A. Neubert

Happy Birthday, George Gershwin

2009-09-22T16:36:00.003-04:00

Great American composer George Gershwin was born on September 28, 1898. Along with brother, Ira, timeless songs such as "Someone to Watch Over Me," "I've Got Rhythm," "Summertime," and "Our Love is Here to Stay" have been classics.

George (sadly) only lived a mere 38 years. His musical legacy will live forever. We've named Room #9 the GERSHWIN ROOM!

If you are a fan of inn lodging and George Gershwin, reserve for our Thanksgiving Weekend Sing-a-long Event! Check out Inn at Long Lake's EVENTS/PACKAGES page. Guest pianist Charlie Grindle will be "tickling the ivories" and playing all the greats from America's Great Songbook.

We've already started taking reservations and this will be an evening to remember.

And, remember: sometimes when you don't know how to tell someone how great they are, look for a George and Ira Gershwin song---it will say everything from the heart! Thanks for checking in...

Your Maine Innkeeper,

Keith A. Neubert

Inn at Long Lake

An "Inn at Long Laker" Takes Center Stage

2009-09-16T21:38:00.003-04:00

Every innkeeper has their staff and you might have heard me extol the virtues of mine. I am very blessed to have some down-home, real individuals that make the Inn at Long Lake experience an extension of my passion.

Gail is a great organizer and sewer (and magically fixes everything with a needle and thread). Debbie is not afraid to tackle projects with her sons, A.J. and Steven. Susie is branching out into creating a cool embroidery business. Christina is proving to be an enthusiastic baker (the by-scratch German Chocolate Cake she made for my birthday was awesome!)

Matthew, who helped out during the Summer, has landed the LEAD in The Full Monty in a production set for early October. The staff and I, along with Matthew's beautiful daughter, Brenna, will be there to cheer him on! Matthew---you put so much care into the inn and our guests! Know how proud we are of you! (Matthew's been working out at the gym very diligently as the show revolves around the lives dancing strippers!). To even resist my Mom's Pistachio Coffee Cake shows his attention to the role! ;-) "BREAK A LEG!"

That's all from gorgeous Naples, Maine on this crisp evening by the Lake.

Your Maine Innkeeper,
Keith A. Neubert

A Change of Seasons

2009-09-09T17:25:00.003-04:00

Greetings to all!

Labor Day Weekend has passed and now begins my favorite time of the year in New England--Fall!

The hectic pace of Summer is now a memory, replaced by guests reading on the front porch, or inn Great Room. The smell of Cinnamon Bread ooze through the kitchen and inn as I write this post. Something in the air changes with the humidity gone. It is inspiring.

For breakfast today, we served a "Yankee & Rebel" breakfast. My thoughts of my sassy Creole friend, Denise, in New Orleans inspired me to make something Southern. Starting with a Maine Blueberry Coffee Cake, and followed by a Omelet filled with a Chicken and Smoked Sausage Jambalaya, everyone was happy, and well fed.

A great cookbook that I have been reading lately is called "Old-Time New England Cookbook" (by Duncan MacDonald and Robb Sagendorph, 1993). It is one of the best books that describes the seasonality of New England cooking. Breaking down the year into micro-seasons, the recipes are borne out of harvest from both our gardens and our ocean and lakes.

The authors have excellent recipes and the narrative throughout the book is like poetry, painting a picture of New England life (as I have loved since my boyhood).

"Gone is summer's sweltering heat. Labor Day is like a signal for the start of autumn schooling, for lawn mowers to vanish, and for rakes and wheelbarrows to appear. The scent of wood-burning fires drifts on the air, and the step of life seems somehow more brisk and snappy."
Beautiful writing!

September 10-October 20 is what the authors call "Early Fall." Recipes such as Pumpkin Preserves, Codfish Balls, Nantucket Scallop Chowder, and Cranberry Glazed Ham are given. Yummmmmm!

May this time of year be a time of reflection and re-direction for your cooking--and maybe even your own Life! Try some new soups, try a lower fat version of your chicken pot pie, or take a moment to taste the glory of simple comfort food that Fall inspires.

Back to my baking bread. Be well!!!

Keith
Your Maine Innkeeper
Naples, Maine

A New High in Lows...

2009-09-06T19:15:00.003-04:00

Today's breakfast at the inn started with a Peach & Nectarine Coffee Cake. Next, the featured dish a (crustless) Broccoli and Gouda Cheese Quiche. Now, those of you who know the inn know that I make bread daily--but today I wanted to make some Garlic-Rosemary Skillet Potatoes.

I par-boiled the potatoes, heated some olive oil and a small bit of margarine in the skillet. Next, toss in the potatoes, sprinkle with paprika, garlic powder, salt and pepper, and rosemary. Wow! The aroma on this crisp September morning was sublime!

The low? No ketchup in house to serve with the potatoes!

My friend, Denise, in New Orleans (who still lives in the Bywater neighborhood where I lived for 4 years), had a discussion that once went like this:

DENISE: You New Englanders! You think that the country owes you the world.

KEITH: Well, dear...the Pilgrims landed at Plymouth Rock...not Little Rock.

DENISE: And your cooking, you have only 3 spices...Salt, Pepper, and Ketchup.

KEITH: (laughter)

I had to laugh at her barb (she meant it all in jest). No reply or retort could break through my laughter. So, today I thought of Denise and chided myself about "what a poor New England Chef I was" because of having no ketchup in house.

This may remind you to stock that pantry as we New Englanders do this time of year...catch the sales, think ahead, buy in bulk only the things you are going to use regularly.

Hoping today finds you happy, cooking, and honoring Summer 2009 with homespun recipes!

Your Maine Innkeeper,

Keith A. Neubert
Naples, Maine (at Long Lake)

Another Monday!

2009-08-24T07:11:00.003-04:00

Hi, Foodie Friends.

This morning I have just pulled some Nectarine-Spice Muffins from the oven. Guests will be coming down shortly. My featured entree today will be Belgian Waffles with Sliced Strawberries.

After a busy, busy weekend at Inn at Long Lake, we have a short breather. The Staff and I always have our lists of things to do (mine extends into Year 2012!!).

The Painting Crew is coming this week to start painting the inn. This will be done in stages over the next few years. With all the rain I can imagine they are behind.

In my travels today (Gail is watching the inn) I must remember to bring some muffins (I made extra) to the Town of Naples Fire Department. Not only do they help those in need, but a few weeks ago (with notice) they arrived to test out a new fire engine's capabilities. Inn at Long Lake is the tallest building in Naples so they really put the truck through its moves! Seven firemen were here to lend their expertise.

And so...as life in a small Maine goes, inn-baked muffins may just extend the gratitude of "neighbor thanking neighbor." Incidentally, my insurance man did tell me that 90% of home fires are during the Winter months. Always be careful, though.

That's all for today. Hope you like the image above. My photographer and friend, JB Sabin, is one great (and fun) guy!

Keith

Every Day is a Lesson...

2009-08-17T19:47:00.003-04:00

Greetings to all from hot, humid Western Maine! Yes, Summer is here and in full force.

This weekend found Inn at Long Lake very busy. Saturday's check-ins were all in early and I thought the evening innkeeper duties would be light. Not so! At 6:30PM the power went down in Naples and 3 nearby towns . It remained out for 3 hours. Part of innkeeping entails crowd control mixed with a good dose of positivity at times like these. It was a longer evening than most getting the inn back together when power restarted and this had its effects.

Sunday breakfast was probably one of the worst performances I have had in 6 years cooking at the inn. Perhaps it was the way the orders came in--I was unsure. All I could think of (besides getting out quality breakfasts) was Gordon Ramsey (who you have heard me speak about so many times) yelling: "Stop flapping around like a silly ." Kirsten was setting up plates and expediting in the kitchen. Debbie and Gail were out in the dining room taking orders and keeping people happy.

I tell you this because one thing Gordon Ramsey advises in all his Kitchen Nightmares episodes is to: 1). remain calm and 2). look at the reason for the problematic "flow" of what has happened. And so, I called Gail and Debbie outside after service and got their perceptive feedback on what had just happened. The results from this meeting were that is was indeed a timing mess-up...everyone had sat at once and my response (perhaps enhanced by my being tired from the late Saturday night before) did not help my physical stamina during this particular breakfast. I thanked these two valued members of my staff for their feedback.

We all get tired in our busy lives. Every day cannot be a Gold Medal winning day. In truth, we all exist as "people" and when our physical resources are spent, it is almost inevitable that our performance slides. We can balance this with our standards of caring and Faith that everything has its lesson. Humbling as that breakfast service was for me (I look back on this now with persective), it reminds me that sometimes we are all just "human." Learn and be gentle with yourself.

PS: After a needed nap, I went back in the kitchen for afternoon cookies, rejuvenated, and made some of my Strawberry Snickerdoodles (which got excellent reviews from my Sunday evening guests!). Monday's service went excellent and the weekend was over before I knew it.

This weekend was a great lesson for me. Thanks for reading!

Keith
Innkeeper
Inn at Long Lake

An Inn by any Other Name...

2009-08-05T16:46:00.003-04:00

Greetings, Blog Readers and Foodies:

First off, a few months ago I mentioned when making MUFFINS it is fun to top some types of muffins with "raw sugar." To clarify, the ingredient of which I wrote is: Demerara Cane Sugar.

A few sprinkles on your muffin batter will create a wonderful sugar topping to your muffins! It looks fairly liquid when you pull the muffin out of the oven but will turn into a somewhat glistening crunch of sugary delight, finishing off in a tender, crumby cake of goodness underneath. Yum!!

Back to now:

Last weekend saw a fully reserved inn and some visitors from out of the blue. Diane & Frank, who owned the building back in 1979, came in to chat, amazed at the progression of the property. They also shared some interesting tales from when the building was converted from a home to a Bed and Breakfast.

I did not know that Inn at Long Lake was not always called by this name. Its first name was "The Old Annex Inn." Only floors 2 & 3 were used for guest rooms (now all 4 floors are used). Frank and Diane relayed some great tales and I was so happy to meet them. I take great pride in knowing I am blessed with the stewardship of this grand building. Every owner has put their share of love, tears, and toil into creating a "haven away from home" for our guests.

That's all from Naples! Remember to try that Cane Sugar idea on your muffins!

Keith
Western Maine Lakes & Mountains
78 degrees

Helping Hands are always around...

2009-08-01T18:50:00.002-04:00

Happy Saturday from Inn at Long Lake!

One of my projects this week was to order 2 more oven racks for the gorgeous inn range/oven I inherited when I purchased Inn at Long Lake. The internet was a convenient place to begin. After locating the manufacturer's customer service (they were very nice), I was informed that the model was discontinued and no other oven racks would fit (ummmm...How many oven sizes do they make??! hehe).

Losing an hour of my daily schedule made me frustrated. One thing, though, I have learned is that in moments of frustration, deep breathes and keeping the Faith that everything has its course will get you through. All I wanted was the ability to bake MORE cookies at one time (my 1-rack oven only fits 2 dozen at a time). FOUR dozen would be preferred--and save on propane gas (hence, more eco-friendly).

I relayed this scenario to Debbie, the inn's Head Housekeeper. She let me know that her hubbie (of 25 years!), "Butch", is not only a diesel engine mechanic but is a fantastic welder as well. This is a blessing from out of the blue. Butch can fashion what I need in short order using his talents...and some stainless steel! Seems like a small hurdle to have overcome but I do know that when your passion is real, all things fall into place to teach, assist, help, and celebrate your small gifts to the world. This is the recipe for success sometimes.

During your week ahead, if something upsets or frustrates you, take a moment to breath, and rather than beat yourself up with ideas of "failure," continue to remain open to the answer/help that is on its way. Try it & wait. I think you will be pleasantly surprised.

That's all from the inn today. I'm going out to watch the boats drift on Long Lake on this sunny Saturday evening ;-).

Your Maine Innkeeper,

Keith
Naples, Maine

Family Recipes and Homespun Goodness

2009-07-29T13:12:00.003-04:00

Greetings, Blog Readers!

Summer at Inn at Long Lake is proceeding just fine. The consistent rain we've had in Western Maine has been replaced with humid weather. We certainly needed a break from the rain but baking over an oven during this time of year is challenging (still love it, though!).

Matthew has been helping more around the Front Desk and in serving breakfast. This past weekend he lent me a beautiful FAMILY COOKBOOK dedicated to his "Grammie Ryder." The recipes were compiled by Matthew's Uncle Clayburn (haven't heard that name in a while!) and it is a wonderful testimony to an awesome homecook.

Elsie (Matthew's "Grammie") moved to Portland in 1926. She worked at many places in the Metro Portland area, including Spurwink Country Kitchen in the late 50's and Salmon Falls Country Club in the late 1960's. Her recipes include a Deluxe Gumdrop Cake (sounds chewy!), a Pumpkin Cake Roll (perfect for Autumn in New England, I'm sure), and fruity Raspberry Bars (YUM!).

Again...and I say it all the time. NOW---during your Summer cookouts and parties, get the recipes from your immediate families. Honoring the legacy of your family's food history can be done in many creative ways:

1. a cookbook like the one above,
2. a piece of artwork with a family recipe for kitchen decor,
3. (insert your own creative idea!).

There is nothing like family recipes. They remind of us the love we share, or had, with someone connected to us.

Speaking of recipes, back to the Inn Kitchen. Today's cookies are: Double Chocolate Chewies. Time to crank up my oven. May your day be happy wherever you are!

Your Maine Innkeeper,

Keith A. Neubert
Inn at Long Lake
Naples, Maine
80 degrees

A Guest Comments on Us.....

2009-07-15T14:02:00.004-04:00

Greetings, Blog Readers! I trust everyone's Summer is in full swing & that plans for being with friends, family, and alone on a lawnchair are being made.

I received a lovely e-mail from Jim and Cheryl (in Tennessee) who stayed at Inn at Long Lake in June. As the tag end of their trip was open-ended, I sent them to a variety of excellent inns in Camden, Bath, & Portland. While I knew they would be in capable hands, their comment to me was:

"Dear Keith:

We had a wonderful time at all the B&B's, but by unanimous vote, your place is the best. The others were wonderful but you did the "little extra" that meant so much to all of us...We are all planning a trip to Maine in a couple of years and will definitely give you a call."
This made my day, of course.

Busy part of the Summer season now so will catch up on this blog soon.

Quick Party Tip:

*Cut fat in your Summer salads (coleslaw, potato, macaroni, etc.) by adding a combination of Light Mayonnaise & Low-Fat Sour Cream. Remember to jazz up the salads with seasonings (I love low Sodium Mrs. Dash & Jane's Crazy Mixed-Up Salt).
Bon Appetit!!

Keith
Your Maine Innkeeper
Western Maine Lakes and Mountains
Naples, ME

Morning Scones on a Rainy Day

2009-07-01T06:57:00.004-04:00

Greetings, Blog Readers.

Despite the rainy, cooler days here in Naples, Maine, guests at the inn have been keeping busy. For me, baking is always nicer on cooler days rather than in humid weather.

This morning finds me trying a new recipe that I found in a book called "Simply Scones" by Leslie Weiner & Barbara Albright. I adapted it, though. These Whole Wheat-Berry Scones are cooling as I write. The simple scone dough has been modified by adding dried blueberries and wolfberries (better known as goji berries). These orange-red berries have a slightly tart flavor like cranberries with a hint of apricot. I added these into the dough, wrapped it tightly in cling wrap last evening, and baked them off today. Hints of nutmeg and cinnamon are permeating the inn. I hope the guests can smell them while they finish up their night of slumber.

A simple Broccoli-Cheddar Quiche (crustless) is baking in the oven now for them, too.

Other than that, the Summer continues and I have been receiving many reservations for the Fall. Looks like people are thinking ahead.

My inn-made granola is now being sold in our new Inn at Long Lake gift area, down at the fabulous wild plum owned by my gal-pal Tracy, and at my friend Ben's store Lake Region Produce & More. It is exciting to be able to market these outside the inn. I sent a bag to my friends Dianne & MaryBeth (my gal-pal in New Orleans, who I used to team with in the French Quarter waiting tables).

Stay happy even with the weather, everyone. Summer 2009 is waiting for memories to be made with you.

Your Maine Innkeeper,

Keith
Inn at Long Lake

"The Little Touches"

2009-06-23T13:31:00.004-04:00

Greetings, Foodies and Friends!

A rainy week in the State of Maine (one could say "the rain in Maine falls mainly on the plain..."). It almost feels like Autumn here, and to those who know me best: I LOVE FALL!! It is the most inspiring season of the year for me cooking-wise. Today's breakfast was a Country Apple Coffee Cake to start. Next was a request from a guest who made a week's worth of reservation back in March: Sweet Potato-Pecan Pancakes with Syrup. Always happy have my guests re-experience something they enjoyed the last time!

We have guests from Ottawa, Canada, Escondido, California, Bethesda, Maryland, New Mexico, and the Pokonos area of Pennsylvania. Tonight's check-ins are from London & New York City. What an honor to have "the world" come to my front doors!

Have to run and get ready for my cookie making time before 3pm--nothing like a warm cookie--or 2--enjoyed with a cup of comforting tea on a rainy day.

Until next time...

Your Maine Innkeeper,
Keith
Inn at Long Lake

June Bride and Bridesmaids

2009-06-13T15:15:00.003-04:00

Received a lovely note from Bridesmaid Stacy L. over her friends' (Mylan & Dan) wedding last week in the area. It read:

Dear Keith and Staff.
Just wanted to send a note to say thank you for everything during our stay last weekend at your beautiful inn. We had a fabulous time and everything was absolutely perfect. It was a great place for us to stay for the wedding weekend. The entire bridal party, bride and groom, and all of our friends that stayed, loved it! Best wishes for a bright summer!

Stacy
Maid of Honor

Awwww...<*blush*>...Thanks, Stacy, Mylan, Dan, and lovely bridal party! On behalf of myself, Matthew, Gail, Susie, and Debbie--it was our pleasure! ;-)

Keith

Summer is Here!

2009-06-12T20:24:00.006-04:00

This week has been an exciting week for me.

I had no reservations this past Tuesday and Wednesday so I headed up to Montreal (a glorious 6 hour drive) for some R&R. I stayed at a 6-room inn at which I normally stay. Yvon, the host, an older gentleman, is always a great host. I always bring him a bag of my inn-made granola and a bag of my cookies (which he remembered from my last visit). Why not bring a taste of Maine to this great city?!

I so enjoy shopping up in Montreal! There is a wonderful store on Ste. Catherine street called "Simons" that has a super selection. Of course, Inn at Long Lake is always in my mind (and heart) and, with regards to designing the rooms, it is thrilling to head out and find treasures for the inn! "Maison Simons" has some great napkins for my dining room, 2 silver pillows that were awesome for the BENNY GOOD MAN SUITE (I thought they would be more appropriate for the Jupiter II (Lost in Space) but they worked (!), and a "fur" pillow that I just "had to" grab for the CLARA BOW ROOM! That is part of the Joy of innkeeping...knowing you have captured the essence of accommodations for your guests!

Yvon and I spoke candidly about running an inn. Having been an innkeeper for some years, he spoke quietly about having PASSION for what one does. I so believe in his words as a mentor and host.

A June wedding has brought guests to the inn (congratulations to the Fox wedding party!). Also, a seaplane school in town has brought some repeat guests (Naples is a great Seaplane Accredidation destination).

Tomorrow's menu is Cherry-Sour Cream Coffee Cake and Harvest Vegetable Breakfast Pie (an old recipe from my Phillips Academy days in the form of a quiche).

Have to run but thanks for reading. Today's thought: Live with passion---it will get you everywhere you want to be!
Your Maine Innkeeper,
Keith
Naples, Maine

Easy Meal Ideas with Chicken

2009-06-03T18:05:00.005-04:00

Hi, Blog Readers.

How easy it is sometimes to get into the routine of the "same ole' thing" during our weekly meal planning. Shows, such as the one hosted by Robin Miller on Food Network, show you how to buy once, cook once, reheat, and eat happily and healthy.

One idea I like that I have done is with Chicken. Simply marinate 4-6 chicken breasts in lite Caesar dressing (or other garlic-herb marinade), bake for 22-25 minutes at 350 degrees on a prepared baking sheet, let cool--and watch the creativity come alive!

Idea #1: CAESAR SALAD OR GREENS SALAD...Slice a chicken breasts and put over mixed greens for a quick lunch. Feel free to add lots of tomatoes and other veggies.

Idea #2: CHICKEN SALAD...Cube up 1 or 2 breasts, toss with mayo (I use Smart Balance), a pinch of Dijon mustard, salt, and pepper, and chopped celery for a delicious Chicken Salad (with, or without the bread!) I like this with a plain toasted onion bagel. Yum!

Idea #3: FAJITA FUN...Saute some sliced bell peppers, onions, sliced marinated chicken, and fajita seasonings for a wrap better than take-out. Garnish with cheese, sour cream, and salsa, if desired.

Idea #4: CHICKEN PARMESAN...Slice the cooked marinated chicken. Saute peppers, and onions. Add chicken. Add pasta sauce (homemade, if possible!), a splash of chicken/veggie stock, and simmer. Add "blop" of tomato paste, if thin. Serve over whole grain pasta. Top with Parmesan Cheese. For CHICKEN CACCIATORE, add quartered fresh mushrooms to the veggie step.

Basic recipes, for sure but...Think of your favorite restaurant meals and know you can prepare these at home, taking control of the ingredients for your optimal diet. Consolidate your cooking during the Summer heat by using the oven as few times as possible. You'll also save money in the process!

Hope your day is going super. Keep cooking!

Your Maine Innkeeper,
Keith
Inn at Long Lake

Teamwork, Cookies, Cookies, and the Weekend

2009-05-30T18:52:00.008-04:00

The "Inn Cookie Wedding Favors" for Andrea and Adam were delivered to nearby Migis Lodge in Casco, Maine this afternoon. The favors looked great and I couldn't help but think that this labor of Love I call "innkeeping" is an exercise in teamwork.

I called a former guest, Claire, who stayed here back in February recently. Claire owned a home-based cookie business for many years. She offered great advice in me taking this big step, particularly in the realities of "timing" baked goods.

Making 650 cookies was challenging (I never say the word "difficult" anymore--saying "difficult" defeats your ability to create and gain victory). The favors comprised of 2 Strawberry Snickerdoodle cookies & 2 Godiva Liqueur Chocolate Cookies (I had to omit the semi-sweet chips as they do not hold up in Summer heat in a foodservice-safe cellophane bag). A simple, homespun treat for the ceremony of two nice, young former guests of the inn.

Waking up at 2am Saturday morning was like being in college again! I delighted in thinking that the quiet baking of cookies could be sensed by my sleeping guests, though. After packaging them, Gail finished them perfectly with the wedding color hand-tied raffia. Debbie, the inn's Head Housekeeper, helped me deliver and place the favors on the dining tables at the venue, sooned to be filled with family and friends of Adam and Andrea. When I checked on Debbie's positioning of the items on the tables, she said (in the true detailed fashion she puts into the details of the guest rooms): "See? I line them up with the 3rd line on the (embossed) tablecloth." Now that is detail! I followed her lead happily.

This cookie project became a chain of individuals expressing their talents. I am/was proud of the people that surround me. I think they "get" my concept of homemade/inn-made food. I think they get the young boy who used to play "waiter" to/with his brothers, asking if "Cheez-Its or Oreos" from the kitchen cabinets would do as the Special of the Day! (Another story, for sure!) They may not have the culinary technical background I have been blessed with, yet they add the most important ingredient in any kitchen: CARE.

Guests enjoyed my Mom's Pistachio Sour Cream Coffee Cake to start their breakfast after my long night of baking. Next, Applesauce-Spice Buttermilk Pancakes were appreciated (it was a rainy morning).

Great day here at Inn at Long Lake. I plan to catch up on my sleep and start again in the morning!

Thanks for reading!

Keith
Your Maine Innkeeper
Naples, Maine

Two Tips on Summer Baking

2009-05-26T13:56:00.003-04:00

Greetings from the Inn, All!

As Summer approaches, and the temperature rises, two things came across my mind this weekend that I wanted to pass on to the inn's blog readers. These have to do with baking and, particularly baking in the warmer months.

#1: Use baking cooling racks to set your finished baked items on. Rather than setting the pans on a pot holder or on the counter itself (youch!), air is allowed to circulate under the pan and cool the item faster. Hence, ye olde "pie in the window" cooling method. Ceiling fans in kitchens are excellent for speeding up the cooling process.

#2. Allow baked goods to "set up" only, then remove from the pan you baked them in/on. If you use pan coating spray, the heat, combined with the coating, makes the bottoms of your cookies and muffins soggy after this "set up" time. After set-up time (usually about 5 minutes), place items on the cooling racks directly. DO NOT try to set-up finished baked goods on the stove top. The radiant heat from the stove (even if turned off) will take affect the cooling time.

Gorgeous day here in Western Maine. The Memorial Weekend went great. Gail sold many of her Balsam Fir Pillows and Matthew started at the inn and after breakfast service, he was indispensable in helping me burn brush in the back field. Off to a great start. Along with Debbie & Susie, I can say: I have a great staff. Each adds something to Inn at Long Lake.

Hope wherever you are baking and living, this day finds you well.

Your Maine Innkeeper,
Keith
Naples, Maine

Back from Vacation and Refreshed

2009-05-19T21:19:00.002-04:00

Hi, All!

I am back from a weekend away. I chose a peaceful stay on this last vacation before the busy season--just wanted to read, listen to some music, and "get some rays."

The host of the inn was so nice to us. He made sure we were taken care of and recognized when we were.

While enjoying a pre-dinner cocktail (my choice: Bacardi Cuba Libre--fancy name for a rum & diet coke with lime), I had an interesting chat with man in his 60's from Phoenix, Arizona. He said that his career (he is now retired) was in foodservice. We laughed when we discovered that he graduated from the SAME university (University of New Hampshire) with the same degree (Hotel Administration)! Wow--what a strange coincidence, I thought.

We chatted about "the hospitality field." It was clear that Dave and I share a passion for it. His sage advice was: "You ride the waves in hospitality. You give it your all, even when you think you can't...and love every minute of it." It made me miss Inn at Long Lake even while away.

Dave said one of the funniest things about parties (passed on by his Dad). He said, "About parties...first one out, best dressed." It took me a moment, but we laughed so hard. That is the great thing about inns. You can meet some very cool folks--and not have to wash the breakfast dishes, too!

Back at the inn I re-discovered the blessing of it all. My days are full with painting, gardening, designing the Summer Cocktail Menu, and baking bread for my guests lately. I have said it so many times in this blog: "Believe that you are able to do what you LOVE to do." So whether is a small affair with friends at your home, or business as usual at your inn, live each day with your passion, challenging yourself, shining forth the essence of the gift that is uniquely you.

More on food to follow :-). I have to tell you about some NEW FOODS I have discovered!

Your Maine Innkeeper,
Keith
Naples, Maine