Every Day is a Lesson...

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...

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...

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

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.....

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

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"

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