Archive for August, 2012

Enjoy Spectacular Manchester, Vermont Views and Our New Patio Furniture

Monday, August 27th, 2012

A spectacular view of the Green Mountains from our new patio tables and chairs

We finally received our new patio furniture, just in time for quintessential summer days. Guests immediately took advantage of our spectacular views from early morning breakfast, to late afternoon reading, writing, and wine sipping. Yoshio added lanterns for romantic ambient lighting; perfect for after dinner star gazing.

Ambient lighting on the patio is very romantic

Ormsby Hill guests are often amazed at the wonderful mountain views from the back of the Inn, thus our emphasis on the patio. Other places to enjoy the best of Vermont are the porch, gazebo, our Frances suite, the Tower, the deck off Ethan Allen, and of course, our Conservatory dining room.

View of mountains as rain threatens

Early Monday morning clouds

If you come visit us as the glorious days of fall unfold, and we don’t come to the front door right away, we might just be sneaking a few awesome moments on the patio.

After one month of innkeeping, we are finally moving in

Sunday, August 12th, 2012

Before we could comfortably move into our owner’s quarters at the inn, we needed something to move out. It was a collection of approximately 100 year old taxidermy specimens perched on the walls and ceiling beams of our living area. According to the previous owner, they were historic to the house, and thus belonged there. I just could not warm up to sharing our space with those guys. We had yet to begin researching relocation possibilities, when Rocky appeared at our door bearing glass tops for our new dining tables. Being acquainted with the property, he knew about the creatures and asked if they were still there. Yoshio told him we were trying to find them a new home, and Rocky offered to take them. On Saturday the move was completed. Thank you Rocky and family. Your respectful removal of the elk and birds assures us they will be in good hands. That very day, with the help of our daughter Kelly, we began setting up our new home.

The birds in our owner's quarters

The elk after it was removed from our living room

The eagle in need of a good cleaning

Japanese breakfast bread

Saturday, August 4th, 2012

Japanese milk bread is served with savory breakfast entrees

Every other morning at the Inn at Ormsby Hill we serve a savory breakfast entree accompanied by fresh baked Japanese bread. “What is Japanese bread?” you might ask. It is a soft, milky bread that is delicious plain, toasted, with or without butter or jam. Here is the recipe:

First, you must make a Tangzhong mixture. Prepare this at least an hour before making the actual dough so it has a chance to cool down. You want it to be room temperature.

1/3 cup flour
1 cup milk

Whisk together the flour and milk in a small sauce pan over medium low heat until the mixture starts to become paste-like. Don’t let it boil or it will get too thick.

For the dough:

1 cup warm milk
4 teaspoons dry yeast
4 tablespoons sugar (extra fine if you have it)
5 1/2 cups bread flour
2 teaspoons salt
4 tablespoons dry milk powder
3 large eggs (one is for an egg wash after the dough has risen)
4 tablespoons butter at room temperature

In a small bowl or large measuring cup, whisk together the warm milk, yeast and sugar.
In a large bowl or your bread machine, combine the flour, salt and powdered milk.
Add your room temperature tangzhong to the milk and yeast, along with two eggs. Whisk to combine into until smooth.
Add to flour mixture.
If using a bread machine, this will make a 2 lb loaf. You can use just the dough setting, and later shape into mini loafs.
For any mixing technique, after the dough is combined, add the softened butter. Continue with machine, dough hook, or by hand until the dough is ball shaped, but a little sticky.
Put dough in a big bowl in a warm spot and let it rise for 45 minutes, until it has doubled in size.
After the first rise, shape the dough into two large loaves, in two greased pans, or shape into 8 mini loaves.
Let rise for another 45 minutes.
Beat the one remaining egg with a fork and brush the tops of the loaves with the egg.
Put into a pre-heated 350 degree oven for 30 minutes (large loaf) or 20 minutes (mini loaves).