The Asbury Rose Bed and Breakfast

My dear friends, Dr. Bob and Evelyn Barnard, turned a lovely Southern Colonial home in Wilmore, Kentucky into an even lovelier Bed and Breakfast. It was a family affair. Bob had been a chaplain in the army and they lived in Europe for two of their tours When he retired and they moved back to Kentucky their oldest daughter Kimberly, thought it would be a perfect time for them to use the beautiful antiques they had collected over there. She was in law school and felt she could help manage the business. Their other daughter, Krista and her husband Todd Padgett were there to help with their talents also. So with broom in one hand and a hammer in the other they went about what looked like tearing up more than fixing up at first. Up came carpets and down went hardwood floors. Up came old bathroom fixtures and down went new ones. Down came the old dusty, heavy drapes replaced by beautifully handmade ones, a gift to them by friends, Clara Bleier, Georgia Hall and Barbara Crouse. As a family they did most of the work themselves, hiring contractors only to build the large sunroom with its own bathroom and the brick back porch with a hot tub. The front of the house had four white columns and rose gardens all around. Evie’s specialty is gardening and the heat never bothers her either! Her roses grow very well and a special thing about them is they are cuttings from her own home place in Georgia. So you can see why “rose” is in the B&B name. Each room is decorated differently yet they have in common all the antique furniture from Europe they carefully repaired for others to enjoy , the English lace that covers the windows and of course there are touches of roses in each room. Either in a china cup and saucer or hand blown glass roses sitting on night stands. When the roses are in bloom she cuts them and puts them in the rooms. Her roses still have that wonderful fragrance since they haven’t been cross bred. Even with all this charm though maybe the best part of staying there are the delicious breakfasts they provide each morning. I have a couple for you to try and the best thing is that most of the work can be done the night before. They also served endless hot coffee or tea !

APPLE FRENCH TOAST
Preheat oven 400 degrees F
Spray 9×13 pan with oil
Slice one large loaf FRENCH bread in
1/2 inch pieces and place in pan single layer and prick with folk
Beat 8 eggs with 3 cups milk and 1 T
Vanilla and 1/4 cup sugar
Slice 5 tart apples in inch pieces
Pour half the egg mixture onto the
Bread slices
Place the apples on top the bread
Pour the rest of the egg mixture on
Top the apples
Mix 1/2 cup sugar with 2 T cinnamon
Sprinkle on top and dot with 2 T butter
Bake 40 minutes or till done

PEACH FRENCH TOAST
Preheat oven to 400 degrees F
Spray 9×13 pan with oil
Slice one French bread loaf into 1 1/2
Inch slices, spread both sides with
Cream cheese and place in pan
And prick both sides of bread
Open large can peaches and drain
Place peaches on top of bread with
Sliced almonds
Mix 8 eggs and 3 cups of milk with 2 T
Maple syrup and 1/2 cup sugar
Pour on the egg mixture and bake 35
To 40 minutes.
Serve both with the syrup of your choice. Heating the syrup adds a nice touch.

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MY BROTHERS TOMATOES

My brother, Jonathan, has always loved plants. It started when he was very young and would go into the woods behind our house and stay for hours. He would come back with all sorts of things from berries to mushrooms. As the years passed his knowledge grew from reading everything he could get his hands on about fruits and vegetables. He grew cantaloupes from drying his own seeds and heirloom tomatoes he would special order. The whole neighborhood wanted his tomatoes since they tasted so unusually flavorful and wanted to know his secret. When asked he would talk as if they were human and say things like “Don’t over water the plants that will cause the roots to rot and wait till they bow their heads and ask.” Or “It helps the roots to become stronger when they have to grow deep in search of water.”  Having a green thumb didn’t run in the family . I’m lucky though because I still get to enjoy his! Here is a picture of just one of his tomato plants.

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Brandon Yaussy, one of my nephews, loves the Caprese Salad so this is for you!

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Fresh mozzarella
Fresh tomatoes
Fresh Basil

Make layers in any design you like. Sprinkle with olive oil and balsamic vinegar and salt and pepper. Put in refrigerator till ready to serve.

My French Escape

For several years my brother Jonathan and I were the primary caregivers for our mother.  In June, 2013, she passed away at 91 years old.  It was expected but still very painful. Her mind was so active.  She kept up with current events, politics, and helped with meal planning and preparations.  She kept our family Christ focused with devotions, prayers, and very wise counsel.  In her Seneca Indian heritage she would have been chief if that had been allowed!  In her family she was the first one to achieve a college education. Her goal was to help her siblings and cousins to obtain the same opportunity for a Christian college education.  This involved not only monetary sacrifice but often times sharing a room in her home.

As I matured, Mama became an even stronger role model to me. In handling her estate, I discovered the charities and missions she supported throughout her life.  This new knowledge created a desire in me to see first hand where her money had been invested on missions fields.

In September, still mourning for Mama and draped in her jewelry, I left Atlanta, GA for Paris on my European mission trip with Equestrian Chaplaincy International (ECI).

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Bob and Evie Barnard met me at the Paris airport along with our French hostess and missionary friend,Simone. Pascal and Simone Vermes have a unique ministry in Paris with European refugees.

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The Lord used this ministry to help me focus on others as Mother always did. It’s my understanding that in France, the residents are taxed on what they own so whole estates are often given to the mission to resell for refugee support.  Many of these refugees left their countries without official documents, personal belongings, or family.  I observed a personal happiness at the mission because they are given jobs at the resale shops for their bed and food.  As a group, they have to prepare their food and eat together.  They were not just given welfare!  Seeing these refugees coping helped with the mending of my own spirit.

Simone took us to this mission many times as Pascal worked there.

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I hunted among the donated items for treasures in remembrance of Mama.  A special French teapot is now in my guest room at home – a reminder of her and my monetary support for this refugee mission.

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Limoge Teapot

Simone spent time teaching me to cook French dishes.  Two of them are listed below.

French Chicken in Cream Sauce

Saute’ with seasoned salt and black pepper 2 pounds of thinly sliced chicken.

Saute’ fresh sliced mushrooms.

Add together.

Stir in 2 or more cups of heavy cream.

Put in a baking dish.

Topped with grated Swiss cheese.

Bake a 350 degrees until hot and bubbly.

Serve with rice and fresh mixed vegetables (saute’d in olive oil with a little butter for taste, salt, pepper, garlic, herbs, etc.)

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Chocolate Tart (French Chocolate Cake)

(1 gram = 0.35 oz.)

200 Grams (7 oz) of dark chocolate
Melt in microwave with 200 grams (7 oz) of butter
Add 220 grams (7.7 oz) of brown or white sugar
Mix with whisk in bowl
Leave on counter for 10 minutes
Add 5 eggs – one at a time, mixing in each separately
Mix in 1 Tbs of flour with no lumps
Place parchment paper in large tort (tart) pan, pour in batter mix
Bake at 200 degrees C. (390 F) for 22 minutes – no more!

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This video shares some of my cooking lessons.  Cooking aided my healing.

 

MY FIRST SANGRIA🍷🍷

My husband and I were living in Knoxville, Tennessee in 1974. We moved around a lot with his company so when we moved to a new city we didn’t waste time making friends because we never knew how long we’d be there. It wasn’t long before we invited his boss and wife to our apartment for dinner. We were quite a bit younger than they were and wanted to make a good impression. It was the seventies so sitting around a coffee table on small pillows, drinking wine, burning incense and listening to Barbara Streisand sing the number one hit of the year “The Way We Were” would be “takin it to the max!” So while my husband was at work I prepared all day setting the table with our prettiest dishes and using a cloth table cover and cloth napkins. I found sangria at the store that the manager said would be good with the shrimp creole and salad I making. I thought I’d put the sangria in our punch bowl and fill it with all kinds of fresh fruit. We were such fruit eaters anyway how could that hurt ! I cut French bread in small pieces to eat with the cheese fondue. Candles were ready to light when the time was right. I went about my business cutting the onions and green pepper in small pieces, deveining the shrimp and making the tomato sauce. I was enjoying cooking and,of course, to make it more fun for me, I was fixing a new creole dish I’d never prepared before. The salad was easy to assemble and was put in the refrigerator to get cold. Since the rice was a minute made kind I figured that could wait until time to eat. Our guests arrived just as the clock struck 8:00p.m. as planned. I hurried and lit the candles and incense and turned the stereo on while my husband let them in. The mood throughout the apartment was perfect and they were happy to join us on the floor to have the sangria and cheese fondue. To our delight everything was tasting so good and we were getting along so well. The fruit that had been soaking in the sangria was fantastic and so was the sangria!! We talked and laughed and time was just going by when someone said maybe we should eat out dinner now. DINNER! Oh, yes that’s my job! As I stood up the wine hit me as I tried to remember what I had planned for dinner. Where was the kitchen anyway?? My husband helped by showing our guests to the table and setting out the salad as I tried to read the directions for fixing the rice. Everything turned out well but I learned that night that sangria wasn’t a punch even if it’s served that way. I made the shrimp creole again just to make sure it was as good as I remembered. It was!! Enjoy, but serve sangria with it only if you dare!!

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CHEESE FONDUE

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Both of these recipes came from this cookbook . This is my very favorite cookbook of all and I collect them!! Everything I have ever tried has been delicious and I have fixed most of these over the thirty some years I’ve owned this book. I don’t know if It’s still in print but it would be worth it! Thank you Betty Crocker.

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MAKE AHEAD FRUIT FRENCH TOAST

6 eggs
2 C milk
I T syrup
Zest and juice of 1 small orange
1 tsp vanilla extract
1 baguette or French bread cut into1/2
diagonal slices
2 C berries (all the same or mixed up)
2 T melted butter
1 C chopped walnuts or pecans
1/2 C packed brown sugar
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Spray a 9 x 13 pan. Whisk eggs, milk, syrup, zest and juice and vanilla together. Dip bread slices in egg mixture and then into baking pan. Fill bottom completely. Put berries on top and along sides then pour remaining egg mixture on top and cover with clear wrap till morning. Take out and let it sit while oven is preheating. Mix together the nuts and brown sugar in the melted butter and put on top of the mixture. Bake at 350 degrees for 30 minutes. Sprinkle with powdered sugar and serve with more syrup.

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Watch out!! The fruit might not make it to the table!! Alycia’s son Eric couldn’t wait!!

KRUSTEAZ PUMPKIN PIE BARS

KRUSTEAZ is a very good brand to make dessert bars from. I first found them in Florida at Publix but you can find them in Kroger and Walmart and probably other places now. They make Pecan, Lemon, Key Lime, Raspberry and Chocolate Chip Peanut Butter bars as well. On the box they give you recipes to make pies and other things, so look closely. Delicious !!
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