Below are the photos taken at our inn in Manchester, Vermont, supplied to us by VCS. The final cut has yet to be made – but you can see the “end result”.
"New" Lamp
Holiday "CloseUp"
"New" Lamp
Sleepwear Cover Shot
Archive for March, 2011
Vermont Country Store Photos
Wednesday, March 30th, 2011Vermont Country Store Catalogue Photo Shoot
Wednesday, March 30th, 2011How fortunate for us that the Vermont Country Store has chosen The Inn at Ormsby Hill as a site for taking photos of items to appear in their catalogs. Some are new items, some are for Christmas, and one will be for a cover shot. I took photos of the work in progress.
Setting up for fireplace close-up of candle wreath
New Lamp for the Catalogue Shot in The Frances Suite
Sleepwear Shot in The Frances Suite for Future Cover Shot
Set Up For CloseUp of Candles in Wreath
Cabot Creamery Cooperative
Monday, March 28th, 2011This past weekend (March 25-27) The Inn at Ormsby Hill was very honored to have been featured at the Metropolitan Food, Libations & Luxury Home Show – Gaylord National Hotel in the DC/MD/VA area in the Cabot Creamery Cooperative booth sampling the “World’s Best Cheddar.” We were the prize (a four-night stay in the Frances Suite) for registering at the booth. We look forward to welcoming to our inn and to Manchester, Vermont the winner.
Also, stay tuned to some yummy new recipes using Cabot products.
Vermont Maple Sugaring Weekend
Sunday, March 20th, 2011This was the annual weekend of maple sugaring – and our guests had a great time here in Manchester, Vermont, visiting the different sugar houses.
For this event, for breakfast, The Inn at Ormsby Hill guests were treated to a maple streusel coffee cake, maple bread pudding, and this morning, for dessert, had maple apple crisp with Vermont maple walnut ice cream. Enjoy the crisp recipe:
Apple Crisp with Vermont Maple Syrup
Topping:
1¼ cups all-purpose flour
1 cup light-brown sugar
½ cup granulated sugar
½ teaspoon cinnamon
12 tablespoons (1½ sticks) unsalted butter, cold
Filling:
4 pounds Granny Smith apples, thinly sliced
1 tablespoon lemon juice
2 tablespoons all-purpose flour
2/3 cup maple syrup
¾ teaspoon cinnamon
To make the topping, with an electric mixer on low speed, blend the flour, the sugars and cinnamon. Cut the butter into 12 pieces, and add it while mixing. Stop the mixer once the mixture starts to clump.
Preheat oven to 350 degrees. Toss the apple slices, lemon juice, flour, maple syrup and cinnamon in a bowl. Transfer the mixture to a shallow 2 ½-quart non-aluminum baking dish. Sprinkle the topping evenly over the apples. Bake until the topping is lightly browned and the apples are tender, approximately 40 minutes.
Serve warm with vanilla ice cream (or maple walnut ice cream).
Serves 8-10
Last Week’s Ice Storm in Manchester, VT
Monday, March 14th, 2011One week ago we had an incredible ice storm – beyond beautiful to look at – dangerous to be out in it. We lost our power for more than 10 hours, but still managed to stay warm with our generator. Thought you’d like to see photos taken from our Inn at Ormsby Hill.
Cardinal On Icy Feeder
Icy Bird Bath
Bunny Hanger Close-Up
Icy Front Gate Detail Work
Everything Frozen in Place
Still Life
Up Close and Cold
Vermont National Guard at the Inn at Ormsby Hill
Wednesday, March 2nd, 2011
How fortunate for us, as innkeepers, to be able to offer our bed and breakfast in Vermont to National Guardsmen just returning from overseas. Below is the thank you we received.
“We want to thank you for your generosity and thoughtfulness to the Vermont National Guard soldiers and their spouses. This is our first night away from our three children since he returned in December, 2010. We are so grateful to re-connect as a ‘couple’. Thank you again for allowing us this extremely ‘rare’ opportunity we otherwise would not have been able to afford. Most grateful,” Chris & Jen, Fairfax, VT