02/18/2020
We appreciate and welcome our guests for our 16th season beginning in March 2020. Time certainly flies as we look back warmly on the last 15 years. It has been quite a ride full of laughs with new and returning friends. We have noted that many reservations have already been made for the coming season, and so we encourage everyone to make their plans early and make their reservations ASAP.
Over the winter months, we have caught up on household chores, friends and sleep. I have tried new recipes with some of them making the cut and some not quite making it. I only keep the recipes that are really good and not just passable. As a reminder, my recipes are all on our web site:
https://www.thepearlofsenecalake.com
on the Food and Recipes Page. If you have any questions about the recipes or substitutes, please feel free to give me a call. I would welcome any recipe ideas that I could use at our own B&B breakfast time. It is important to keep in mind that cooking for guests requires finding universally-liked ingredients. Yet, we can be flexible and can make adjustments for dietary restrictions or preferences.
There will be many events this year at the wineries and breweries and at Watkins Glen International. The next event on the Seneca Lake Wine Trail is the Pasta and Wine weekend, starting on March 22nd. Watkins Glen International has their opening weekend on April 4-5, and NASCAR returns on August 14-16. The Windmill Farm & Craft Market opens on April 25th, and in addition to all the Saturdays through November, it will be open on Memorial Day, Independence Day, Labor Day, Columbus Day and now Black Friday! And then there’s always the Watkins Glen and Havana Glen Parks, the Corning Museum of Glass and the Glenn Curtiss Aviation Museum in Hammondsport. You can check out all the local events on the Attractions Page on our website.
One new potato recipe that I recently discovered follows:
From the Kitchen of The Pearl of Seneca Lake
Breakfast Potatoes
I got this recipe from the TV show “The Pioneer Woman” with Ree Drummond. It is very good, and goes in the oven while the rest of the Breakfast is prepared.
Preheat the oven to 425 deg.
Toss together and spread on a rimmed pan:
5 lbs red potatoes, roughly chopped/diced
4 cloves garlic, minced
1 onion chopped
1 green bell pepper, seeded and roughly chopped
1 red bell pepper, seeded and roughly chopped
¼ cup olive oil
½ stick butter, melted
1 tsp seasoned salt
½ tsp cayenne pepper
Bake for 20-25 minutes, shaking the pan twice.
Raise the heat to 500 degrees and bake until crisp and brown. 10-15 minutes
Sprinkle with Kosher salt and freshly ground pepper
Thanks so much! We hope to see you in 2020!
Mary & Peter
