1-828-258-8700 {Check Availability}

Archive for August, 2011

A Perfect Day for a Stroll in the North Carolina Arboretum

August 24th, 2011 by abedofroses

North Carolina Arboretum LogoThe weather has been gorgeous this week and we took advantage of the sunny skies and warm, dry temperatures to hike some of the woodland trails at the North Carolina Arboretum. It’s been just cool enough to make a hike perfectly pleasant.

Tree lined trail

Tree lined trails

The Arboretum is celebrating 25 years of serving as a resource for natural beauty and connection with the outdoors in western North Carolina. The dream of an arboretum here in Asheville started with Frederick Law Olmsted in the late 1800s. He had intended to establish an arboretum on the grounds of the Biltmore Estate, his last major landscaping project. For many years we were lucky enough to enjoy the Arnold Arboretum in Boston that Olmsted designed in 1872, so when the Arboretum was established here in the 1980s, inspired by Olmsted’s work, we made sure to make a visit there a part of every family visit we made to Asheville.

Potted plants at building entrance

Flowers near the Exhibit Center

Usually those trips would involve exploring the beautiful gardens and exhibits. Now that we live here we’re getting to explore even more of the trails and gardens than ever! Walking along the well marked and intelligently designed trails it is easy to let go of the noise and stress of everyday life and just let the quiet and the beauty of nature envelope you.

Bent Brook

Trickling Bent Brook

Bent Creek flows gently through the trees and the shaded paths take you through a mix of hardwood, pines, ferns and wildflowers. The trails go from pedestrian only paths to naturally surfaced roads that allow bicycle traffic.

The mission of The North Carolina Arboretum includes promoting the stewardship and enjoyment of the wealth of plant life within the Southern Appalachians through their world-renowned gardens as well as demonstrating cultivated and natural landscapes. It provides an easy mix of trails and gardens, well marked with educational information.  Several gardens provide inspiration as well as enjoyment. We’re so lucky to have this resource available and a beautiful late August day to enjoy it!

Mountain through the trees

A glimpse of the mountains through the trees

 

 

A Bed of Roses Featured in OutreachNC magazine

August 22nd, 2011 by abedofroses

Life as innkeepers

Life as Innkeepers...Three couples share their stories and delicious gourmet recipes

In July one of our guests revealed herself to be the editor of OutreachNC magazine, Carrie Frye. One of her writers had come up with the idea of publishing an article about baby boomers who have decided to become innkeepers. Carrie asked if she could interview us for the article and we were thrilled. The article came out in their August issue. We were one of three inns featured. All three inns were from different parts of the state and represented different stages and styles of inn ownership. We were the rookies, having only owned A Bed of Roses for a year. One couple opened their inn 11 years ago and currently live off-site. The other couple became innkeepers 4 years ago. I’ve always said, no two B&Bs are alike. That’s one of the things that makes staying at an inn a thousand times more interesting than going to a chain hotel!

Carrie, the editor, was a delightful guest and was quite taken with our cats Nadia and Sasha. She sent us lots of photos that I promise to post! In the her editor’s notebook blog from August 4th, Carrie revealed that she successfully reproduced our Orange Stuffed French Toast recipe! The recipe appears in the article as well as on our blog’s recipe section.

Read the article here, OutreachNC Article. I hope you enjoy it!

Recipes from the Kitchen of A Bed of Roses – August’s Bounty in a Fresh Ratatouille Adapted for Breakfast, Lunch or Dinner

August 12th, 2011 by abedofroses

 

Multicolored fresh tomatoes

Fresh tomatoes from the Farmers Market

My first version of this fresh vegetable stew came straight from Molly Katzen’s Moosewood Cookbook. I was living in Ithaca, NY when the Moosewood Café opened in the DeWitt Mall, a converted old school building. The architectural firm my first husband worked for was on the 4th floor of the DeWitt and the Moosewood was one our favorite haunts. Much has changed since then, but not my love for this spicy tomato dish. I have adapted the recipe several times and put it to new uses. The movie “Ratatouille” has only served to endear it to me even more. Once you make the basic recipe you can use it in several ways. For dinner pair it with pasta or couscous and foccacia, or try Ratatouille crepes, sprinkled with grated cheese. For breakfast or brunch there’s nothing better than a “Rat” omelet or a Ratatouille Goat Cheese Tarte. Here’s where you start!

Ratatouille

  • 1 Tbs Olive Oil
  • 1 red onion, cut in half and thinly sliced
  • 2-3 leeks, thinly sliced, white ends only
  • 3-4 scallions chopped
  • 1 green bell pepper roughly chopped
  • 2 garlic cloves, peeled and put through a press or diced
  • 1/4 cup chives, chopped
  • 2 Tbs fresh rosemary, chopped
  • 1/2 tsp dried hot pepper flakes
  • dried oregano or Italian spice blend to taste
  • 4 cups coarsely chopped tomatoes
  • 1 Italian or Japanese eggplant, cubed (not peeled)
  • 2 zucchini sliced and quartered
  • 3 Tbs parsley, chopped
  • Freshly ground black pepper
  • Freshly grated Parmesan Reggianno

Directions:

  1. In a very large deep sauté pan or saucepan heat the olive oil and sauté the onions, leeks, green pepper, garlic, scallions, chives for 10 minutes, stirring often
  2. Add rosemary and red pepper flakes, cook for an additional minute.
  3. Add tomatoes, breaking them up as they cook and simmer for 10 minutes.
  4. Add zucchini and eggplant and continue to cook for 10 minutes.
  5. Add parsley and freshly ground black pepper.
  6. Serve immediately topped with grated parmesan over couscous or pasta, or reserve some to use later in an omelet, crepes or tarte.
Ratatouille Goat Cheese Tarte

Ratatouille Goat Cheese Tarte

Ratatouille Goat Cheese Tarte

For 9” pie shell:

  • 1/2 cup heavy cream
  • 4 eggs
  • Ratatouille
  • 4 oz goat cheese
  • pepper

Directions:

  1. Prepare your favorite pie crust recipe, roll out and line pie plate. Cover with plastic wrap and refrigerate overnight.
  2. Preheat oven to 400°
  3. Place pie crust in the freezer for 10 minutes.
  4. Prick holes in pastry, place foil shiny side down in shell and fill bottom with pie weights
  5. Bake 10 min
  6. Remove foil & weights and continue baking 5 min
  7. Cool on wire rack
  8. Reduce oven temp to 350°
  9. In bowl whisk eggs w/ a pinch of salt
  10. Whisk in cream until smooth
  11. Spread pie shell with ratatouille.
  12. Crumble goat cheese on top of rat
  13. Pour egg mixture in at the sides without covering rat completely
  14. Sprinkle with pepper and bake 30-40 minutes or until custard sets.
  15. Let sit 5 minutes. Cut and serve.

 

 

 

 

»