An Innkeeper's Winter Garden To Do List

I know that I always look forward to Spring when I can again get into the garden and bring forth not only great looking flowers, but also herbs and other edibles that can be used in the bed and breakfast.  However, in the winter and in areas where plants usually go dormant,  there are still things that an innkeeper can do in their  garden.

1. If it hasn't snowed in two or three weeks or if you haven't gotten rain, be sure to water plant beds.
2. Replenish mulch in any areas where strong winds or animals have created bare spots to protect the plants and their roots that are wintering over.
3. Make sure your tools are stored in a dry place out of natures way.  
4. Clean all dirt from garden shovels, forks and trowels.  You can even rub the metal tool heads and wooden handles with linseed oil.
5. Sharpen or replace any dull blades on pruning shears or loppers so that they are ready for when you need them come spring. 
6. Review what worked in your garden and what you need to replace with something else. 
7. If you have pots, empty out all of the used soil.  Scrub the pots clean and spray with diluted bleach water. Let them dry completely.  This way, they will be ready when you bring out the spring plants.
8. For any weeds that pop up between pavers in a pathway, pour boiling water on the weeds.  Keep the kettle close to the ground so that you don't splash the hot water on yourself or nearby plants. 

Happy gardening -

Lynda and Howard Lerner
Inn Caring
www.inncaring.com

How Innkeepers Can Be Creative When Guests Have Dietary Needs

Over the seventeen years that we have been innkeepers, we have been challenged with many guest dietary needs.  In the beginning we were frazzled.  As we became more experienced, we embraced the challenge.

Several years ago we had a guest who, upon her arrival, she presented us a business card listing all of the food she was allergic to.  We told her “no problem.”  We were either able to change the dish we were serving to all guests, change the recipe, or make something different just for her (we could always make her an omelet).

Lately, many guests are on a vegan diet, have celiac disease (a reaction to eating gluten, which is found in wheat, barley, rye, and possibly oats), or may be both gluten and lactose intolerant. 

While on an assignment in Southern California, we had a couple stay with us who were on a strict vegan diet.  They were concerned as to whether I could accommodate their dietary needs.  My response was…of course I can!

Did you know that most extra firm tofu, does not contain wheat (but check the back for ingredients, just to be sure), and can be used in a variety of vegan and gluten free recipes.   If you crumble the tofu and season it with a little salt, pepper, garlic powder, and turmeric (the turmeric will stain the tofu yellow, and then add it to sautéed vegetables of your choice, the presentation looks and tastes like scrambled eggs.  The guests were thrilled with the presentation – they even asked for the recipe. 

This last summer, while on assignment at the Carr Manor (www.carrmanor.com) in Cripple Creek Colorado (www.cripple-creek.co.us), we prepared an overnight, Blueberry Strata French Toast for a Sunday morning breakfast.  That afternoon, when one of the guests arrived, we were informed that his wife just found out that she had celiac disease.  Being that this was a new illness, she was just learning about food she could eat.  She said to just giver some fruit and maybe some eggs.  I told her that I could do better that that. 

I made her an individual Blueberry Strata French Toast using gluten free bread instead of French bread.  She was thrilled that she could eat the same dish as her husband.  She now learned that she could continue making some of her favorite recipes which require bread, but could substitute the type of bread used. 

So now I come to the issue of milk substitutes.  If you are looking for a product that is lactose free you can use Silk, soy milk, almond milk, or rice milk.  However, if you need a product that is gluten free you are limited to Silk.  I have done some research with the product Lactaid.  Some people with celiac disease and/or lactose intolerance are experiencing some adverse reactions with Lactaid.  I would talk to your health care provider before using Lactaid in your cooking.

Peanut and nut allergies are another situation that I will take up in another blog post.  Below are some resources for you to explore if you would like more information on the things that I have discussed.

Resources

Veg Web                http://vegweb.com/

Vegan Cooking     http://www.vegancooking.com/   

Gluten Freeda       http://www.glutenfreeda.com/ 

Celiac Recipes     http://www.celiacrecipes.net/  

Howard Lerner 

Inn Caring 

www.inncaring.com

Handy Hints for Everyone Including Bed and Breakfast Innkeepers

For years, I have been a collector of handy hints.  I thought that I would pass on a few of my favorites that can be used everyone, including innkeepers who are running our countries bed and breakfasts.

Instead of trying to use your fingers, or the egg shell, to separate the egg yolk from the egg white, use a slotted spoon.  Gently crack an egg over a slotted spoon which has been set on top of a bowl.  The white will flow through the openings, leaving the yolk intact.

Fresh flowers are wonderful to look at, but getting rid of the leftover gunk in the flower containers afterward is a pain.  Once I have disposed of the old arrangement, I fill the vase with water and then drop in two Alka-Seltzer tablets.  You can watch the bubbles get rid of the green grime.  This is really great for narrow vases especially when you don't want to get your bottle brush full of grime.

At this time of year, it seems that the leaves on my plants get dusty.  To clean the leaves of dust and dirt, I use an envelope moistener which has been filled with water.  The small sponge gets into places where a big cloth or large sponge can't go. 

If you have a lot of chives or scallions to chop, use a rubber band to hold them together about two inches from the bottom You can then just keep moving the rubber band up as your chopping gets closer.  It will keep the chives or scallions closely held together and makes for faster and crisper cuts.

I love to recycle things and have found that old pillow cases can have a second life as garment bags for my finer clothes. These cases are breathable unlike the plastic dry cleaning bags.   All you need to do is cut a small slit in the folded top edge of the pillow case so that the hanger can go through.  

If you are in an area that has to dig up your bulbs and tubers to store for the winter, here is a way to ensure that you know what you will be replanting next year.  Using a permanent marker, write the variety or color of the plant directly onto each bulb.  Then you can store your bulbs in peat moss or newspaper in a cool dark place.  When you go to plant them in the spring, you will have an easier time replanting them in just the right location.  

Howard loves using Dijon or other fancy mustard's.  When there is just a tiny bit of mustard in the bottom and sides of the jar, add some crushed garlic, or minced shallots along with some tarragon or rosemary.  Add some balsamic vinegar and season with salt and pepper.  Put the lid back on and shake real well.  Then add some olive oil (3 parts of oil to 1 part of vinegar).  Shake again so that the dressing is emulsified.  Use over salads or as a marinade.  If kept tightly stored in the refrigerator it should keep for about a week. 

My least favorite pest inside of the house are ants.  Winter cold will drive them inside.  You can make a nontoxic repellent by using equal amounts of water and white vinegar in a spray bottle.  Shake then spray in areas when ants are commonly found such as kitchen floors or the crevices in painted baseboards.  You can also use the spray on patios and porches.  The vinegar smell dissipates quickly.

Finally, I love eating fresh corn, but hate getting all of the silk off.  Once you think you have as much off as you can, take an unused tooth brush and use the bristles to get off any stray silk threads suck between the kernels.  

Hope you all have had a happy Thanksgiving.  Enjoy the rest of the weekend.

Lynda and Howard Lerner 

Inn Caring 

www.inncaring.com

www.facebook.com/InnCaring

Interim Innkeeper Training at Eastholme in the Rockies Bed and Breakfast

There is more to being an innkeeper than just interacting with guests. Come find out what this exciting career field is all about.

We will be giving a hands on seminar for those who are interested in a career as an interim innkeeper or inn sitter. The class will cover the operational side of running a bed & breakfast which is owned by someone else. In addition, the class will go over setting up & marketing your own interim innkeeping business.  You will have actual hands on experience at an established B&B including interacting with guests. 

For more details on what is included in the class as well as class cost, please go to the Class Information tab at the top of this page.

The Class Dates will be from October 12 - 16, 2011.  The class will be given at Eastholme in the Rockies Bed and Breakfast, which is located in Cascade, CO (just up the pass from Colorado Springs). 

Lynda and Howard Lerner
Inn Caring
http://www.inncaring.com/
info@inncaring.com
719-685-3565

Fire building for Innkeepers

It's that time of year when our guests start to think of sitting in front of a nice warm fire this fall or winter as the temperatures start to drop.  If we have wood burning fireplaces or stoves, we think about gathering or chopping wood and dividing it into sizes.  You may have the fires all ready for the guests to light or you may provide them the materials and let them build their own.

So what type of wood do we need.  An old Girl Scout saying is that wood comes in three sizes, tiny tots, kindergarten and full grown kids.  This translates into Tinder, Kindling, and Fuel. 

Tinder -  gets the fire started and should be no larger than the thickness of  pencil lead.  It should be easily broken off or gathered from the ground.  The wood should not be bendable but bone dry.  The size should be about the width of your hand or just a bit larger.  You should gather enough to fill your hands when your fingers are touched together.

 Kindling - some larger pieces to build the fire up should be about the size of your thumb. The wood should be about the length of from your elbow to your index finger.  You should gather enough to fill a double arm load of wood.

Fuel - wood in varying sizes from the size of your wrist to 10 inches in diameter and in varying lengths as your fireplace or stove will allow. 

The one thing that you may also want to consider is fire starters.  These go under the tinder and usually catch very quickly.  They can be made of various homemade materials.  

• Cardboard egg carton sections filled with sawdust or pieces of cardboard covered with candle wax  Tear apart and use as needed. You can also use dryer lint or Pistachio shells
• Use pine cones covered with wax.
• Newspaper twists.  roll a sheet of newspaper, bend it in half, twist the ends together and fasten with twine. You may also dip the ends in candle or parrifin wax. 
• Cut waxed milk cartons into strips to be used as tinder in your campfire.
• Stuff paper towel or toilet paper rolls with paper.
• Use dried pine needles
• A “twister” type of pencil sharpener is great for shaving kindling (especially if the wood is damp)
• Use wooden ice cream orpopsicle sticks which you can keep in a watertight container

Once your fire is going, be sure to put a screen in front of the fire to catch any sparks that may fly.  Also have a fire extinguisher in each room that has a fireplace.  Put this at least 10 feet away from the fire source where you can easily reach it.

Other fire tools that should be available at each fireplace are a shovel, tongs, and/or a poker.    Remember before you or your guests leave a fire alone, be sure that it is out and that any left over pieces that have not burned are are moved apart from each other. 

Hope your guests enjoy sitting in front of the fire with a nice cup of hot liquid and some of your homemade goodies.

Enjoy

Lynda and Howard Lerner
Inn Caring
www.inncaring.com

Innkeeper uses 12 Herbs and Spices to add flavor to recipes instead of salt.

It seems that there are lots of news and magazine articles out about reducing the salt content in our diets.   As innkeepers we always ask about dietary restrictions as we travel the country taking care of guests for Bed and Breakfast owners.   So, how do you keep the flavor and reduce the salt?   Use herbs and spices in your recipes.
The herbs and spices naturally contain very small amounts of sodium but add lots of flavor.  Remember, the cheeses found in your recipes usually contain salt, so there probably isn't any reason to add any additional.

Now the herbs can be used in either the fresh or dried form.   For the fullest flavor, fresh herbs work best, so, if you can, plant a small herb garden.  Just make sure that the herbs are chopped finely.   Some of our favorite herbs are basil, chives, dill, oregano, parsley (Italian or flat leaf), rosemary, sage, thyme and depending on the dish, maybe some mint.   Any of these herbs can be used successfully in main dish egg entrées or in side dishes such as potatoes.  One thing to remember is that dried herbs will give you a more pungent flavor.

Some of the spices we use are nutmeg, allspice, clove, cinnamon, paprika, onion powder, and garlic powder.   If you are using the onion or garlic in dried form, make sure they are not onion or garlic salt.  That would defeat the purpose of reducing the sodium content.   The spices can be used either in whole or ground form depending on your recipe.  We use the spices in our egg dishes, fruit sauces, side dishes and baked goods (breads, cookies, or scones).  In fact, you will find that just about all of our egg dishes have at least some nutmeg.

Be creative, let your taste buds experience new flavors.   It is fun to play around to find just the perfect addition to that old family recipe or to one that you have acquired from someplace else.

Lynda and Howard Lerner
Inn Caring
www.inncaring.com

Innkeepers - Do you know what is stored in your garage?

Just heard some upsetting news about one of our clients.  They had a garage fire that was a total loss.  Fortunately, the B and B main buildings did not suffer any damage.  However, it brings to mind the following question - Do you know everything that you have stored in your garage or for that matter in all of the rooms in your bed and breakfast?

Disaster situations happen whether they are from a fire, flood, earth movement, or wind damage.  For whatever reason, you are now faced with a loss that can be devastating to your business.  All insurance policies are different.  However, if you can provide your insurance adjuster and agent with a list of all that has been lost, you will be one step closer to replacing those lost items and getting back to business. 

A garage sometimes becomes a storage place for those things that you just can't find room for anywhere else. The items may be in plastic storage boxes (extra bedding and linens, seasonal items, decorations) but that just keeps out the dust.  It doesn't save the items when disaster strikes and the items are destroyed. 

Then there are the bulk items you get from the discount stores that find their way into the garage as well as supplies for your amenities.  There isn't any room for all of the excess in the main buildings.  Yes, it pays to buy in bulk, but when the bulk items are destroyed there is no more back up to draw from. 

What about the extra refrigerator and freezer, both of which are so important to every innkeeper and usually reside in the garage.   They will need to be replaced along with all of the contents inside of them.   Plus don't forget that there may be an extra wash and dryer that also resides in the garage.  They are a vital part of keeping the laundry flowing so that it can all get processed in a timely manner. 

Finally, don't forget the items you would usually find in the garage - tools both large and small, garden items both hand and mechanical, lawn mowers, snow blowers, pool equipment, maybe even water heaters, water softeners, pool motors etc, etc.  The list just keeps going on and on. 

So, if you haven't done so already, be proactive.  Take your laptop computer (if you have one) and set yourself up in your garage and start making that inventory now.   When you have finished that large repository (and don't be surprised if it takes you a few days to get it all down) start on your kitchen next.  You will be amazed at just how much "stuff" exists in an innkeeper's kitchen. 

When you are finally finished with your inventory, save a copy and put it in a safe place off-site (maybe leave a copy with your insurance agent).  Just be sure that you update it regularly when major changes or additions take place.

Of course, we always hope disaster doesn't strike and that the innkeeper never has to access that list.  But the old Girl and Boy Scout motto of  "Be Prepared" is always good advice. 


Lynda and Howard Lerner
Inn Caring
www.inncaring.com

Learning To Be An Innkeeper - A Success Story

Over the years many people have taken our Aspiring Innkeeper and Aspiring Interim Innkeeper classes.  However, the student who took our Combination Class this past October was by far the best prepared and the best at follow through.

Our student wanted to eventually own her own bed and breakfast.  She had been taking business classes at a Community College and had read a number of books on running a bed and breakfast.  However, she felt that she needed to take our hands on class to get a real feel for what she ultimately wanted to do.  She knew that she wasn't going to be able to purchase her own bed and breakfast right now, but she could become an interim innkeeper or inn sitter in the meantime. 

The student had come prepared with a whole list of questions.  We told her to hold her list until the end of class, as we were sure that all of her questions would be answered.  We spent the next six days going over all of the ins and outs of running a bed and breakfast from taking a reservation to cleaning a toilet and everything in between.  We also provided her with a whole list of things that she needed to do once our class ended.  

At the end of the class, we went over the question list that the student had brought with her.  Sure enough, every question had been answered along with a lot that she hadn't even thought about.

In the weeks since that class, she has picked her business name, registered it with the state, and is working with her accountant on setting up her business.  She is practicing on the four different reservation software programs we gave her access to, and has gotten her Serve Safe Food Handling certificate.   She has been practicing the various recipes we made during class as well as others she requested from our recipe binder. She is exploring her options on choosing a website designer and knows the questions she needs to ask them.   Finally, she has made contact with a local inn, near where she lives, so that she can shadow the innkeeper and continue to improve the skills she learned during our class. 

As teachers, we can provide the information a student needs.  However, it is up to the student to follow through on what they have been taught.   It has only been a month and a half since that class, but her follow through is top notch.  We are so proud of her.

Lynda and Howard Lerner
Inn Caring
www.inncaring.com

20 Things Needed by an Innkeeper or Inn Sitter?

Individuals interested in our Aspiring Innkeeper or Interim Innkeeper (Inn Sitter) classes want to consider changing careers and becoming innkeepers who either own or take care of bed and breakfasts.  However, they sometimes will ask us if they have the "right stuff" to make that change. Here are some necessary character traits and abilities we feel are important for them to consider:


1.   Patience - lots of patience.
2.   Be willing to always have a smile on your face.
3.   Be flexible in reacting to people and situations.
4.   A sense of humor! You have to be able to laugh at yourself and at the circumstances no matter what may have happened.
5.   Generosity - you must share your space with strangers.
6.   Empathy - ability to listen to others.
7.   Ability to say no when necessary.
8.   Organizational skills.
9.   Be computer proficient.
10. Be able to follow through on projects you start.
11. Like to talk on the telephone.
12. A desire to work long hours - be up early and go to bed late.
13. Be able to cook and serve breakfast to people who may have a variety of dietary needs.
14. Desire to make sure that everything in the B&B is perfect and ready for guests when they arrive.
15. Enjoy being a concierge and tell the same stories or give directions over and over as well as share your knowledge of the surrounding area.
16. Be willing to clean rooms with a high standard of cleanliness and the ability to be meticulous on demand.
17. Ability to carve out a niche that is unique for you.
18. Ability to self-promote - You know best what works for your bed and breakfast or for you.
19. Willingness to not have a lot of private time or to have your private time interrupted by guests.
20. Be willing to sleep in quarters that aren't anything similar to what the guests will sleep in.

If the individuals have these abilities and traits, they most likely have the "Right Stuff" to succeed as Innkeepers or Inn Sitters (also called Interim Innkeepers).
 
Lynda and Howard Lerner
Inn Caring
www.inncaring.com

Chocolate Lovers Delight in Oregon

I am a confirmed chocolateholic.   When I realized that there were two chocolate factories close to the bed and breakfast we are innsitting at, I was thrilled.   I managed to find some time to visit both places.

Dagoba Chocolate is located in Ashland, OR, just a hop skip and a jump from the Country Willows Inn.   I enjoyed the variety of flavors, especially the Lavender Blueberry Chocolate Squares.    Of course, I also managed to purchase some Chocolate Hand Cream.   It is a perfect way to satisfy my craving for chocolate.  Just smell my hands and my taste buds are happy. 

The other Chocolate factory is LillieBelle Farms.  They are located in Central Point, OR, about twenty minutes or so from the bed and breakfast in Ashland.   You can stand behind the glass windows and watch their Chocolatiers make the different types of chocolates.  This is truly an art form.
 
My favorite was their Chocolate Lavender Caramels - Lavender infused caramels topped with Fleur du Sel salt. What a combination of tastes.  My other favorite was their handmade Smokey Blue Cheese Ganche.  This was made using the Blue Cheese from the Rogue Creamery just two doors away.   The Rogue Creamery also has windows where you can watch the cheese makers at work. 

For you wine enthusiasts, between these two stores is the Daisy Creek and Madrone Mountain Wineries tasting room.  What a perfect combination.  Cheese, Wine, and Chocolate.  Who could ask for anything more. 

Lynda and Howard Lerner
Inn Caring
www.inncaring.com