Dear Honey Run Friends, This year has been a mess. With a pandemic still causing issues and politicians blaming each other for every problem and ailment of society, it has been a real treat to watch tv or read the news. Wildfires and hurricanes are ravaging the landscape and the threat of global warming is […]
Ingredients: Cultured Butter: 1 Quart Heavy Cream ½ C Buttermilk 1 T Salt Method: Combine the heavy cream and buttermilk into a canning jar. Cover the top with cheesecloth and let sit in a seventy-degree environment for approximately 24 hours. By the end of this time, the cream should have thickened up considerably. Refrigerate the […]
From Jason Nies – November 1, 2020 This evening at close to 7pm as I was cleaning the kitchen up after finishing dinner, I received a phone call informing me that Margret Schlichting passed away at 5pm this evening. I have been expecting this call as I knew Margret was under hospice care, but I […]
Dear Honey Run friends, We are in full swing of the busy autumn season at The Inn. We have been going strong since reopening in early May and the pace has been “pedal to the metal.” There has not been a moment to catch our breath since reopening from the COVID-19 shutdown. We are extremely […]
Ingredients: Creamed Spinach: 2 # Spinach, Blanched, Drained, and Chopped 3 T Butter 3/4 C Yellow Onion, Small Diced 1 t Garlic, Minced 1 C Heavy Cream 1/3 C Cream Cheese 1/3 C Parmesan, Grated 2 t Salt 1/2 t Black Pepper 1/4 t Nutmeg, Freshly Ground Method: In a large pot full of salted […]
Dear Honey Run Friends, I was reviewing my past writings for September and noticed that this month’s theme is often about the Open Air Art Museum. We opened the museum in September 2015, and five years later we continue to enhance the trail and add new installations. This September, we are adding a piece called […]
