Browsing the archives for the Inn Our Kitchen category

breakfast today: eco-friendly Christmas ideas over pumpkin pecan waffles

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“This morning’s breakfast was very fun!  We discussed some very eco-friendly Christmas ideas today; my two favorites were to make wrapping paper out of old road maps that you have lying around from AAA or just folding maps.  Second, you can use toilet paper empty rolls as a gift box for small items.  Wrap around […]

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breakfast today: eggs benedict

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“Today I served a beautiful starter of fresh mixed berries – strawberries, raspberries and blueberries garnished with whipped cream and mint.  On the side was a small piece of our homemade cranberry cream cheese pound cake.  The main course was Eggs Benedict, and on the side a Roma tomato baked with seasoned bread crumbs and shaved […]

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breakfast today: puff pastry quiche

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“Today we served a starter fruit cup of oranges, pineapple and bananas, topped with coconut and with a bite-sized piece of cranberry cream cheese coffee cake.  This was followed by my Mile High Puff Pastry Quiche, a tasty slice of brown sugar ham and a generous helping of au gratin potatoes … garnished with tomatoes and […]

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breakfast today: melon cup & cheese souffle

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“Served a favorite starter, honey/ginger/lime melon cup but added a bit of watermelon to it today for a nice twist.  The ginger is such a nice ‘zing’ to get you started and its so nice to prepare this dish with honey from our own Stonehurst bees.  The main breakfast course was a simple cheese and egg […]

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We’re lovin’ Atlanta’s new restaurant Lure, by the Fifth Group

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“Gary and I went to Lure last night, the new Fifth Group restaurant on Crescent Ave. just down the street from South City Kitchen. Nice little restaurant; seafood, raw bar, sushi and they have dedicated a dining space in the rear of the restaurant – people were asking for seating there because it is so nice […]

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breakfast today: crêpes!

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“My first homemade crêpes!  I love them.  Today I made Blueberry Lemon Ricotta Crêpes topped with fresh Blueberries and a Blueberry Sauce; the main course was an Egg and Cheddar Puff served with Prosciutto and Honeydew Melon.” ~ Innkeeper Sarah    

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breakfast today: grilled peaches

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“Today I served a first course of fresh grilled peaches.  They were washed, not peeled, cut in half, dusted with brown sugar and then grilled in the George Foreman until lightly marked and warm.  I served them with honey flavored organic Greek yogurt and fresh lime zest/juice.” ~ Innkeeper Caroline

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breakfast today: pancakes with caramel bananas and walnuts

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“Today I served a fruit course of a poached pear half with fresh blackberry sauce and berries; our main course was pancakes with caramel bananas and walnuts, garnished with sweetened whipped cream and mint, and served with a side of Edwards of Surry southern sage sausage patties. This is a good way to use a […]

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