Recent content by Lisa1958

How do you figure out what to charge for whole building rental? Does the guest handle the room assignments?

I have done the last free websites for friends on Squarespace and I did them in a day or less. Their tech support isn't good but the have great documentation and videos and you can online chat. Once you get the hand of it it is much easier than Wordpress. It is fairly inexpensive with lots of...

The obvious is computers but dies anyone remember the punch cards that early computers used?

Thanks everyone for your input.

We recently visited a B & B that sold mugs, blankets, night lights, coffee, tea and robes, all with inn logos. What do you sell? How much extra income do you make? Is it worth it?

What a nightmare! I assume there is no way to block someone like this with online reservations systems?

I do a Gruyere, spinach, mushroom and cherry tomato quiche almost every week for a client. I sauté the mushroom, add the spinach till wilted put on crust. add cherry tomatoes halves cut side up on top after custard is in.

We just toured an inn that had a beautiful dumb waiter built in. Looks like a closet on the outside. They said they used it for housekeeping supplies and luggage. I have no idea what one costs but it takes a third of the room as an elevator but sadly no people can be conveyed. She said it was...

You put whatever you want in the canister. Screw in the charger and it creates foam. You can do flavored foams like Parmesan or regular whipped cream. It's very big in modern cooking techniques. And it's fun!

Isi is a popular brand among professionals and foodies.

Blogging can be pretty time consuming and like the others have said it becomes kind of obvious when you stop blogging and posts trickle in. You should include an unsubscribe option in your blog that way only the people that are interested will keep getting it. I think once a week is totally fine...

Congratulations! Talk about baptism by fire. So glad everything went well!

Cooks chicken perfectly. Fish texture is amazing. I have done 18 creme brulee at one time to perfection. Dulce de leche already in jars! Pork tenderloin is great also. They are really coming down in price, especially for Fathers Day.

Not sure where all my gadgets will go in the next kitchen! I guess I need a list of what's staying and we aren't quite there yet.

Thanks for all the great comments!