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Madeleine

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That email from Jay awhile back wherein he asked what they could do better and where were they falling short and maybe innkeepers should look around and clean house, too, stuck with me.
The upshot? Three rooms renovated and a new website on the way. (This week!)
The ROI? Had a walk-in who had the choice between a very popular room and the least popular room. They chose the least popular room and I think it's because of the fresh paint and new styling. (They had no initial qualms about the price and asked to see the higher priced room not the lower price.)
What next? No more reno this year, it just takes me too long with everything else going on. BUT, next year? Three more room renos!
 

JBloggs

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"Welcome! Would you care for the raised by wolves room, or the freshly painted newly styled room?"
 

Joey Camb

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We have been cracking the whip in April and hope to have enough money saved to get all the front garden block paved - this really matters to DH and I as we have an excellent location for passing trade and want to maximize on this where we can by having the best and neatest frontage possible! then after that its a new canopy!. but at least all that is outside and doesn't involve me having to clean anything up!
 

gillumhouse

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I plan to ask my daughter what she would do to the Gillum Room. SHE has a sense of decor - I do not and am smart enough to admit it.
 

Breakfast Diva

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Good for you!! By the way, I forgot to tell you before when we were all giving you input on the new site, that I really loved how you had your orphan room described at the location of it on your website. With the new website AND the reno of that room, I bet you'll be reaping the benefits $$$!!
 

Innkeep

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You have so much talent. Keep on keeping on and challenge some of the rest of us.
 

Generic

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We constantly do small updates, it helps to keep things fresh. Even breakfasts change from time to time as well and old recipes moved to the bottom of the drawer. But we have to remember them to bring them back from time to time as well.
Lately, I make a new dish that uses bacon marmalade (bacon jam, no citrus). English muffin, warm bacon marmalade and a fried egg on top.
 

Copperhead

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We constantly do small updates, it helps to keep things fresh. Even breakfasts change from time to time as well and old recipes moved to the bottom of the drawer. But we have to remember them to bring them back from time to time as well.
Lately, I make a new dish that uses bacon marmalade (bacon jam, no citrus). English muffin, warm bacon marmalade and a fried egg on top..
Someone said Bacon! never heard of bacon marmalade, now I must have a recipe!
 

Joey Camb

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We constantly do small updates, it helps to keep things fresh. Even breakfasts change from time to time as well and old recipes moved to the bottom of the drawer. But we have to remember them to bring them back from time to time as well.
Lately, I make a new dish that uses bacon marmalade (bacon jam, no citrus). English muffin, warm bacon marmalade and a fried egg on top..
thats one thing I will say for Harrogate it makes you fight for your share of the market - if you sit on your laurals some other chap will pop up and take the business
Next project 3rd of June front garden booked to be landscaped! just getting a quote for the bathrooms in 1,2,3 bedrooms (they are identical so when 1 is done they will all cost the same)
 

Generic

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We constantly do small updates, it helps to keep things fresh. Even breakfasts change from time to time as well and old recipes moved to the bottom of the drawer. But we have to remember them to bring them back from time to time as well.
Lately, I make a new dish that uses bacon marmalade (bacon jam, no citrus). English muffin, warm bacon marmalade and a fried egg on top..
Someone said Bacon! never heard of bacon marmalade, now I must have a recipe!
.
Sometimes called bacon jam...
http://leitesculinaria.com/82690/recipes-bacon-jam.html
What I would change about the recipe... if you can easily make espresso, I would use two shots of espresso instead. Cuts down on the cooking time and adds a stronger and non-bitter coffee flavour. Also, since most brown sugar isn't really brown sugar, you can use white sugar if you don't want to bother, or white sugar and a tablespoon of molasses, if you have it. (Unless you have real cassonade or raw sugar in the house.)
If you chop things smaller, you can skip the food processor. Or do small amounts in the processor, but keep some of it chunky. But that's just me, even my jams are chunkier than what you see elsewhere. I was told that this is a regionalism, that jams from here are chunky and have big pieces of fruit; other parts of this country have smaller chunks of fruit; and south of here, they are generally completely disintegrated with no clear fruit pieces. So that may just be more of a thing that I like versus others.
 

Innkeep

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We constantly do small updates, it helps to keep things fresh. Even breakfasts change from time to time as well and old recipes moved to the bottom of the drawer. But we have to remember them to bring them back from time to time as well.
Lately, I make a new dish that uses bacon marmalade (bacon jam, no citrus). English muffin, warm bacon marmalade and a fried egg on top..
Someone said Bacon! never heard of bacon marmalade, now I must have a recipe!
.
Sometimes called bacon jam...
http://leitesculinaria.com/82690/recipes-bacon-jam.html
What I would change about the recipe... if you can easily make espresso, I would use two shots of espresso instead. Cuts down on the cooking time and adds a stronger and non-bitter coffee flavour. Also, since most brown sugar isn't really brown sugar, you can use white sugar if you don't want to bother, or white sugar and a tablespoon of molasses, if you have it. (Unless you have real cassonade or raw sugar in the house.)
If you chop things smaller, you can skip the food processor. Or do small amounts in the processor, but keep some of it chunky. But that's just me, even my jams are chunkier than what you see elsewhere. I was told that this is a regionalism, that jams from here are chunky and have big pieces of fruit; other parts of this country have smaller chunks of fruit; and south of here, they are generally completely disintegrated with no clear fruit pieces. So that may just be more of a thing that I like versus others.
.

Here is another unique setting for Bacon. On top of a sweet roll.
The photo includes packages of sticky buns so you will know this is a legit bakery, at the Lancaster Market.
 

Generic

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We constantly do small updates, it helps to keep things fresh. Even breakfasts change from time to time as well and old recipes moved to the bottom of the drawer. But we have to remember them to bring them back from time to time as well.
Lately, I make a new dish that uses bacon marmalade (bacon jam, no citrus). English muffin, warm bacon marmalade and a fried egg on top..
Necroposting because I wanted to mention that today I made a lovely new batch of bacon marmalade. You know you never realize how nice it is until you do it again and the whole house smells of it. Of course a kg of bacon (ie just over 2 lbs) has become one jar of bacon marmalade.
Made a BLT using the bacon marmalade one day and I have to admit that it's addictive and wonderfully tasteful!
 

Arks

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Why does pork go with sweet, but beef doesn't? I'm skeptical. I think we've been sold a false concept. Next time stir some fatty beef steak into that marmalade. Yum!
 

Anon Inn

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We constantly do small updates, it helps to keep things fresh. Even breakfasts change from time to time as well and old recipes moved to the bottom of the drawer. But we have to remember them to bring them back from time to time as well.
Lately, I make a new dish that uses bacon marmalade (bacon jam, no citrus). English muffin, warm bacon marmalade and a fried egg on top..
Necroposting because I wanted to mention that today I made a lovely new batch of bacon marmalade. You know you never realize how nice it is until you do it again and the whole house smells of it. Of course a kg of bacon (ie just over 2 lbs) has become one jar of bacon marmalade.
Made a BLT using the bacon marmalade one day and I have to admit that it's addictive and wonderfully tasteful!
.
Necroposting. Haven't run into that one before. Good one.
 

Ice

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Why does pork go with sweet, but beef doesn't? I'm skeptical. I think we've been sold a false concept. Next time stir some fatty beef steak into that marmalade. Yum!.
Arkansawyer said:
Why does pork go with sweet, but beef doesn't? I'm skeptical. I think we've been sold a false concept. Next time stir some fatty beef steak into that marmalade. Yum!
Pork sausage is on the salty side, put with sweet and they compliment each other.

 
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