Spring Ho is Coming Soon...

While the work on the Manor and the Carriage House continues unabated, we are all anticipation for our first Spring Ho, an annual festival here in Lampasas.  Spring Ho runs from July 6, through July 12 and there are tons of things to do, including swimming in the spring-fed pool (hence the name Spring Ho), to parades, fireworks, and arts and crafts festival, live music, and my personal favorite the 10k run.  I will be donning my running shoes and slathering on the sunscreen for what is billed as the Toughest 10K in Texas.  I am not sure if that refers to the heat or the hills; possibly both.  Hope I make it to the finish line.  :)

For more information on Spring Ho, see the official website here.

Adelphia's Room is ready and so is the garden gate...

I have been a little remiss in posting of late, but I have been busy working.  The long promised garden gate is finished!  For more photos of the gate and of the Manor, check out the White Garden Events Pinterest pages in the sidebar.

Along with the garden gate, Adelphia's room is ready (sort of on schedule) and we will have Portia's Suite ready in time for Spring Ho.  Please call if you would like to reserve either or both of these accommodations for the big event.  See additional Lampasas attractions at the Chamber of Commerce Site.  I have added photos of Adelphia's Room on the main Markward Manor site--and you can check them out here.

Now, I know what everyone really wants to know--what's for breakfast if you come and stay with us at the Manor?  I have been doing some experimenting with my vast catalog of recipes, remember that my day job is as a librarian, so I am all about collecting and organizing.  Here are the two that we tested this past weekend.  I must admit that my food photography leaves a little to be desired, but rest assured that the taste is way better than the pictures.


Blueberry Muffins with Swedish Sugar

There are two secrets to fabulous blueberry muffins:

1. Fresh Blueberries--frozen will do when they are out of season o in a pinch, but there is nothing like a fresh berry.  The texture is a world of different.
2. Don't overwork the batter--this is a common mistake with muffins and pie crust.  it is tempting to stir or knead until every last bit of flour is absorbed, but don't give in to the temptation.  overworking the batter results in a tougher texture and a heavy crumb.

Breakfast Bread Pudding

This recipe is based on one I found on a loaf of Pepperidge Farm Cinnamon Bread several years ago.  You can still find the recipe on their website.

Here is how I make it extra special:

1. Use Brioche rather than regular bread.  Again, it is all about the texture.  And nothing says decadence like a buttery brioche dough.  
2. Substitute white raisins and currants for the dried cranberries.  I sometimes still use the craisins, but I always add currants.  They add a little extra umph.

I have also been working on a signature coffee drink.  How does Lavender Latte grab you?  Of course we will still have regular coffee for those who prefer it.

I look forward to breakfast with you soon.  :)