Sunday, July 21, 2013

Westminster room redo

We finished the Westminster room redo, what do you think?

Wednesday, June 27, 2012

I am teaching cooking class in St. Louis today.  I have been a guest chef at Dierbergs Markets Cooking School since September of 2004.  The classes are a lot of fun for me and my pupils.  I love the interaction of the guests, just like I do at the inn.  If we are not laughing the class is not sucessful in my view.  I believe you have to have a sense of humor in life and certainly in the kitchen.  I think my sense of wimsy combined with my belief in "no fear" gives me the latitude to be creative in the kitchen.  I have learned if it works...write it down!  If it doesn't, no big deal, there is always a next time.  Happy experimenting to all of you!
Until next time...Cathy

Wednesday, June 13, 2012

Fulton MO Street Fair

Fulton Street Fair is this weekend June 15 and 16, 2012.  Come enjoy great music, food, crafts, bounce houses, games, rides, a parade and more.  We still have room at the inn and you are in easy walking distance to the fair.

Thursday, March 15, 2012

Watercolor Missouri National coming to Fulton

Beginning March 22 running through May 18, 2012, the Watercolor Missouri National exhibit will take place in the National Churchill Museum art wing on Westminster College campus in Fulton MO.  I look forward to this national scale watercolor competition because of the extraordinary talented artists that participate, bringing incredible works of art that astonish and delight.  I am always left asking, how do they do that with watercolor!  We have room at Loganberry Inn and are ½ block from the exhibit.  While you are here, check out the Auto World museum, our historic downtown, wineries and more.  Our “area attractions” tab on our web site lists 52 things to do and links with the art exhibit.

Thursday, March 1, 2012

Recipe for Chocolate Dessert Cups

These chocolate dessert cups are so elegant and lots of fun to make. The biggest requirement is patience.

Dessert Cups
1 1/2 pound(s) Ghirardelli Semi-Sweet Chocolate Chips
8 Small round balloons

In double boiler over hot water, melt 3/4 pound of chocolate. Cool about 5
minutes. Inflate balloons to 4-inch diameter; knot. Holding balloons by knot,
dip into chocolate, tipping to cover balloon halfway up with chocolate. Place
balloon, knotted side up, on wax paper-lined baking sheet, holding balloon in
place until it starts to set. Repeat with remaining balloons to make 8 cups.
Place in freezer 5 minutes. Melt remaining 3/4 pound chocolate and repeat
dipping procedure; place in freezer 10 minutes. Snip hole in each balloon to
deflate; carefully peel away from chocolate. Refrigerate until needed. Use the
same day. Makes 8 dessert cups.
Tips: (1) Fill cups with ice cream, sorbet, chocolate mousse or fresh fruit such as raspberries or
strawberries. (2) After dipping, drizzle cups with contrasting color melted chocolate. (3) For second dipping, use contrasting color chocolate, leaving part of first dipping exposed.
Come for a Chocloate Lovers Girlfriend Getaway weekend at Loganberry Inn Bed and Breakfast and we will make these pretty and yummy bowls.

Monday, February 27, 2012

20,000 guests

I just realized we will host our 20,000th guest this year! We are so blessed!

Saturday, February 25, 2012

Cheese Soufflé

Made Cheese Soufflé as part of breakfast this morning and the guests went nuts over it. OK, when is the last time YOU had Cheese Soufflé for breakfast? We would love to have you stay!