Sunday, January 13, 2013

Wow - 2013 is here!

We’re celebrating --

Join us the January – March 2013
 Take $20.13 off each room night

Add dinner for 2 for only $50 + tax!
(available most evenings)

(Not valid with other discounts or on 15-16 February 2013)

Call Now - 864-427-7052  !!

I hope your holidays were fun-filled, safe and very special!             

My horoscope says that 2013 will bring many changes in my life.  That's tough for an old goat (Capricorn) like me.  However, I hope at least some of those "changes" find you and your loved one visiting here at the Inn.

Yes, we're still cooking and trying to find perfect recipes to share with guests/friends and family.

It's definitely soup weather!  When I flew to Japan in February 1975, I had a 4-day layover at Yokota Air Force Base, awaiting transportation to Sasebo, Japan.  The Officer's Club there offered this wonderful creamy onion soup!  For years I have judged all onion soups by my taste-bud memories of that soup.  This is a version I created that is "close"--

Creamy Onion Soup
Makes 2-4 servings
2- 3 cups thinly sliced sweet onions
1/2 cup butter
1/3 cup flour
1/2 teaspoon pepper (white or black)
1 teaspoons salt (or to taste)
1 cup milk
1 cup evaporated milk
2 cups chicken stock
1 cup grated Parmesan (or more)
     (may substitute Swiss or Mozzarella cheese)
1.  Sauté onions in butter in large saucepan over low heat for 20-30 minutes or until tender and transparent.

2.  Blend in flour, pepper and salt; cook over medium heat, stirring, until bubbly.  Stir in milk and stock. Whisk well to remove any lumps.  Simmer about 30 minutes to allow flavors to meld, stirring occasionally.
3.  Sprinkle with Parmesan cheese; stir until cheese melts.  Serve and enjoy.

Look forward to seeing you in 2013!