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.
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).
Our guests at Ormsby Hill took the downpours in stride, one minute sitting outside on the patio eating cheese, fruit and cookies, the next, sipping tea in the living room. Other guests made themselves at home in the gathering room, testing out the lemon cooler cookies I’ve been trying to perfect. Even the old board games came out, and it really felt like home.
The reputation of this property speaks of its beauty and elegance. These last few rainy days have shown that it is also a comfortable, friendly, happy place, where guests can put their feet up and chill.
I’m not sure what kind of weather is coming this week, but we and guests alike can just go with the flow and not worry about it. It will all be fine.
About two months before we purchased the Inn at Ormsby Hill, the former owners suggested I plant something in two raised beds near the meadow. This is one of many instances of the collaborative effort between Ted, Chris, and us. It was a win/win situation – they would not have unsightly, empty garden space, and we would have garden bounty for the summer. I planted five varieties of cherry tomato and two varieties of slicing tomato. Yesterday the cherries began their prolific, productive dash. These will be put to immediate use in our small side salads served with our savory breakfasts; yummy, healthy, and unexpected.
Wednesday, July 11th was a day of firsts like no other: our first day as innkeepers at the historic Inn at Ormsby Hill; our first day living in the beautiful town of Manchester, Vermont; our first day as employers and business owners. It was, without doubt a daunting day. Imagine our surprise when, overriding our feelings of anxiety, we felt giddy with joy, awe, and gratefulness. We know are in the right place at the right time in our lives.
Our prior life as on again, off again expatriates in Tokyo Japan ended in September 2011 after 32 years, 2 kids, and 17 moves. On the surface, our past years make us questionably qualified to be innkeepers and caretakers of this beautiful bed and breakfast. Peeling back the layers of our life, we discovered that our experiences perfectly prepared us for our new roles. Here are some life lessons we think will help us make your stay at Ormsby Hill truly wonderful:
- Do not fear change because it is the springboard to growth and satisfaction.
- Curiosity and openness lead to learning.
- The most valuable lessons come from unexpected sources, like children, pets, or guests.
- Every person, plant, and animal deserves unconditional respect.
We look forward to meeting each one of you as your own journey intersects with ours at The Inn at Ormsby Hill.