Today is my birthday. I’ve never really been into my birthday. It just means I’m a year older.  In the past, I usually was on a business trip, so that day was like any other. RJ always remembers me with a special card. He makes me breakfast in the morning, which is a real treat since I make hundreds of breakfasts throughout the year. He makes his specialty - buttermilk pancakes - but they are the best buttermilk pancakes I have ever eaten.  I’m sure it has something to do with the love and care that goes into making them.  He uses a whisk to mix the batter. I don’t know many guys who use a whisk. He adds eggs (he says it makes for a richer batter) and waits until the griddle is just hot enough to makes the batter bubble when it hits the pan.

He usually makes way more than I could ever eat, but I enjoy every mouthful of that luscious batter. I like my pancakes with butter -plain old fashion butter. I put on too much. My rationale is I’m not using syrup so the butter is okay instead.  Sometimes he makes sausage if I have it around.  I cook so much bacon at the Inn that I rarely eat it at home.

Coffee hits the spot. With my newspaper laid out before me and my coffee in hand, I will enjoy a thoroughly quiet morning.

Today is the day before my birthday. My husband asked me what I wanted and I replied, "Nothing."  I meant it. I really have everything that I could ever want. I have a great family, a loving husband, and a fabulous life.  I am so blessed that it scares me sometimes.  I have 5 rooms coming in tomorrow - 10 people.  Time to bake Ghirardelli Chocolate Chip Cookies and a Cranberry Nut Bread.  My breakfasts are becoming more creative.  I love the ability to experiment for flavors and foods.  My Crème Brule French Toast is always a hit, but my Western Frittata with Salsa was right up there. 

Im looking for recipes for fruit dishes - something unique before I serve the entrée of the day. I found this really neat recipe with vanilla pudding and fruits. I bet it would taste just as good if not better with yogurt. Perhaps Ill try that with this group. Youll know if it doesnt work out!

The footers went in today for the McGinnis patio.  I figure another couple of days and the patio will be finished. Then we are on to the roof.  I can not believe the transformation of this place.  Today the chipmunks were scurrying up and down the railing. I think they were searching for their pinecone stash that was moved when we pulled up the deck to put in the new footers. RJ filled the space between the new support beam and the concrete wall that was the old retaining wall for the race under the house.  I think is took him always half the day to fill that trench with rock fill. Since project is finished, the deck is now being constructed tomorrow. 

July 17, 2007

People say that things happen in three’s. At least for me, this month has been a group of three’s.  First the Inn has a fantastic ad placement in Seaway Trails Magazine… right next to the Genesee Country Village and Museum.  Then Walter Scheib, the former White House Chef, visits and stays at our Inn. Lastly, we are featured in US Airways magazine for July in the Profile story (70 pages, I might add) for Rochester, NY AND they used an exterior shot of the Inn and caption!  This is exciting stuff!

RJ and I are planning more “summer escapes” for travelers. Imagine a day and night at the Inn.  Check out our web site in the upcoming days to see available “escapes.”  You can create your own dream escape from a plethora of add-ons.  Hmmm… how about an hour massage by a license massage therapist or a gentle facial complete with creams and oils to make your skin tingle and glow.  Into pedicures and manicures?  Start with a warm foot bath and end with your choice of nail colors.  

But the day doesn’t end there. Fine dining is a must at our historic restaurants in Caledonia, LeRoy, and Stafford.  Spend a peaceful and restful night in one of our beautiful rooms at the Genesee Country Inn and wake up to a sumptuous breakfast with homemade breads and homemade granola with fresh fruit. Our syrups made at the Inn top our oven-baked pancakes and stuffed French toast.

I think we are on to something here. 

The work on the Inn begins Monday.  We are so excited!  The front door and hallway hardware will be installed, followed by the restoration on the lower corner of the garden rooms and the addition of a new deck with fencing to create a bit of privacy for those who reserve the McGinnis Room.  Before you know it, work will begin on the roof. That will happen next week.  Where does the time go???

Regarding the other side of my life, I’m still working the book with University of Arkansas Professor Dr. Sam Totten. He has written several books on genocide and is once again traveling overseas to visit and speak on the topic.  Jamie Highfill, Northwest Arkansas Writing Project Teacher Consultant is the other teacher involved in this project.  So far we are getting a good response to our call for proposals and I expect to have the project well underway within the next few weeks.

My own writing, unfortunately, has gone by the wayside. But not for long. 

Who would have thought that we would be hosting a very special guest at the Genesee Country Inn?  Today a representative from the Genesee Country Village and Museum, Mr. Jim Mossgraber, stops by to tour the Inn and visit our King Suite, the Barcklow Room. I show him around and tell him about the Inn and the type of experience we provide our guests. He seems genuinely interested and thought that our Inn was exactly what he is looking for his guest.  I thank him and ask him to fill out the appropriate reservation form. As he is completing that, he says, "Thank you for your generous donation to the gala 'Hail to the Chief.'  We really appreciate your support. He begins to tell me everyone who will be there. "There will be a lot of press," he says.  I'm not surprised. It is a big fund-raising event and very good for my small community. Mr. Mossgraber asks, "Do you want to know who is staying here?" 
     "Yes," I reply, hoping I recognize the name.

     "Walter Scheib," he says, "The White House Chef."

     After I pick my jaw off the hardwood floor in the parlor, I say, "Really."
     Mr. Mossgraber smiles, nods, and shows me the hardcovered book he is carrying, The White House Chef by Walter Scheib. I reach for the book and carefully take it from his outstretched hands. The White House Chef.  I repeat those words in my head. The White House Chef.  Louder. THE WHITE HOUSE CHEF!!! Oh my God! The White House Chef is going to stay at our Inn!!! What an experience!
     Mr. Mossgraber retreives his book from my sweaty palms. "I've read this book several times already," he informs me.  I made a mental note to pick up a copy tomorrow. 
     "I will take very good care of Mr. Scheib," I reassure him .
     "I have no doubt," he says.
     I walk him to the door, shake his hand, and say "If there is anything I can do you Mr. Scheib or you, please let me know.
     "I will send over his itinerary as soon as I get it, " he says.
     "Thank you. I would appreciate it." I try to remain calm. I don't fake it very well.
     "Talk to you soon, Deborah," he says.
     I wave.  "Good bye," I say just above a whisper.  I turn to my husband.  I scream! "The White House Chef is staying here next week," I said while jumping up and down.  
     Richard's grin spreads from ear to ear. "So what are you cooking for breakfast?" he asks.
     My shocked look tells it all.
     "I don't think you should experiment that day," he recommends. "You have a week to think about it."
     My brain stops working. I can't even think that far ahead. Walter Scheib, the White House Chef! I wonder if he likes oven-baked pancakes?

Visit http://www.theamericanchef.com/index.asp to read more about Walter Scheib (1994-2005) the White House Executive Chef.
    

     Wow! The Inn is looking great! I took some new pictures of the Garbutt Room. Richard installed a new ceiling hugger fan with 5 blades. The brushed brass complements the gold and burgundy wallpaper. The new pebble rock colored carpet, textured and patterned, pulls it all together.  I think it will become one of our more popular rooms. I love the sitting area in that room. Cozy and comfortable.
     I love the carpet in the breakfast area and hallways. It looks fabulous... like it always belonged there. The carpet is warm in gentle, small squares in shades of burgundy, grey, and brown that blends perfectly with the wood wainscotting on the ceilings and the print wallpaper.
     A similar carpet in little shades of grey, auburn, and brown graces the upper stairwell and hallway. Everything looks so new in an old-fashion way.  
     The new firedoor was delivered and will be installed in the Barcklow Room this upcoming week. Once that is installed, the basement door and the front door will be refinished and restored to its former beauty.  Richard and I picked out new hardware for all the doors in the foyer to reflect an earlier time period.  The latch and knobs for the doors are reminiscent of the early 1900's. God, it looks beautiful! I still haven't decided on the door color. It currently is red, which is very welcoming, but I wonder if I could remove the paint and stain it.  Hmmm... I need to think about that. 
    We moved all the furniture around in the breakfast area to give more space for our guests.  We moved the hutches to a better location and the large hutch closer to the serving table. Now everything related to food and refreshments is located in the breakfast area where it should be.  Richard is almost finished with building the shelves for the hutch to hold the coffee pot, refrigerator, and the microwave.  It will look great when he is finished.
     And inbetween all of this, I have guests this evening. Of course, nothing goes smoothly in the hospitality industry.  One of my neighbors decided today was a good day to have an outside party. Lots of kids. Lots of loud music.  Naturally, one of my guests asked to move because the noise outside was disturbing. And it was! The party finally broke up at 10:02PM. Thank God! Otherwise I think I would have had several unhappy guests.
     People come here to get away. I provide a special place for my guests to take time for themselves.
     Time for me to call it a night. I have to get up early to cook. My sour cream coffee cake is ready. Tomorrow is Stuffed French Toast with cream cheese and apricots, Caramelized Pears, and Homemade Baked Granola with raisins. So until tomorrow, good night to you.

      I am so excited! The Inn is getting a facelift!  It is so overdue. The new carpet has been ordered for the dining room, stairwells, hallways, and seven bedrooms. The other three bedrooms and my office are getting new area rugs to put over the original hardwood floors. The colors are rich and the patterns divine!

      The front door is being planed and refinished to its original beauty. Add some new hardware and the entrance will look great!

      Outside, a row of boxwood hedges is being added to both sides of the walkway. Right now, the hyacinths, tulips, and daffodils are in full bloom and the color gorgeous.

      Monday the fence guy is coming out. We are adding a post and rail fence to the front of the property, just as it was in the earlier days of the Genesee Country Inn when it was a private residence.

      Although the restoration will take some time, we are off to a good start!