Dear Honey Run Friends, What does Thanksgiving Day mean to you? Is it a joy filled day with family and friends surrounded by too much food? Is it a lonely day missing loved ones who have passed on ahead of you? Is it a workday at the hospital, nursing home, policing the streets, being prepared […]
Ingredients: 6 C A/P Flour 2 C Sugar 4 ½ t Baking Powder 1 ½ t Baking Soda Zest of 3 Oranges and 3 Lemons 1 ½ t Salt 3 C Sour Cream 3 Egg ¾ C Canola Oil 1/3 C Milk 3 Cups of Blueberries Method: Preheat oven to 375 degrees. Lightly grease a […]
Dear Honey Run Friends, In preparation for this letter, I read my past October writings. Most of my letters consisted of conversations about the fall colors and seasonal changes. And while this topic is certainly relatable it is also predictable. I do love fall and all that this season ushers into our lives. But the […]
Ingredients: 1 C Butter, Softened 1 C White Sugar 4 Large Eggs 1 ¼ C Ricotta ¼ C Yogurt 1 t Almond Extract 2 Lemons, Zested 1 ½ C All Purpose Flour 1 t Baking Powder 2 t Salt Halved and Pitted Cherries Method: Combine the butter and sugar in the bowl of the kitchen […]
Dear Honey Run Friends, The past few days the nighttime temperature has been dropping to the low 50s here at The Inn. While I am not fully ready for summer to end, I am excited about the arrival of fall. Fall is a magical time at The Inn when the forest prepares for its winter […]
“August in The Garden is a busy time of year. Produce is ripening at a rapid pace and there never seems to be enough time to finish those big summer projects before fall swoops in. Luckily, I was able to carve out a few moments this afternoon to walk around this fenced-in oasis with camera […]
