DEEP IN THE HEART OF TEXAS!

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Greetings from the South! Ron and I are in Austin, Texas for the Professional Association of International Innkeepers Conference. After arriving without a single hitch, we spent many, many minutes looking for Rudy’s BBQ….the many wrong turns and turnabouts in this amazing city of one way streets were definitely worth the frustration….Our greeter announced us as ‘rookies,’ which triggered bells clanging and much shouting. The best part . . . was the sampling of all the meats AND creamed corn to die for!!!! We felt right at home since they also had St. Louis pork ribs on the menu…sliced smoked turkey, brisket and loin sold by the half pound,too. Here’s about 6 slices of white bread ~ you build your own sandwich. Our ‘fine china’ was butcher paper! Help yourselves to iced down bottled beer/soda from an old fashioned trough used as a beer box. Pickles, onions and BBQ sauce —-ummmm good. What a funn place! Wish the Lake of the Ozarks had a Rudy’s Country Store! We hope to share Rudy’s with the other Missouri innkeepers as they arrive in Austin and we all hook up!Four days of intense workshops with four days of fun with innkeepers coming from near and far. We’re proud to be Missouri innkeepers and members of PAII!

White Chicken Chili with Lime & Tequila

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It’s a Winner ~ White Chicken Chili
Ingredient List:
1 bottle of Tequila and Lime Marinade
1 pound chicken breasts
1 cup chopped onion
1 can (or more) chicken broth
2 cloves of garlic, chopped finely
2 tsp Cumin seed (not ground Cumin)
1/2 tsp dried oregano leaves
3 -15 oz cans white beans (great northern), drained and rinsed
1 or 2 chopped red, green or yellow bell peppers, or combination
jalapeno chili peppers, fresh, jarred or canned, ‘to taste’
Fresh cilantro, chopped
Lime
Tequila
Chopped green onions for garnish
Preparation:
Marinate the chicken four hours to overnnight in marinade. Drain and discard marinade. Braise chicken breasts and onion on top of stove in skillet – use a little olive oil and lime juice. Cut chicken up. Place chicken in a big pot and add onions, broth, garlic, cumin, and oregano. Add drained and rinsed beans. Add bell peppers and Jalapeno peppers. Chop up fresh cilantro and add last 15 to 20 minutes before serving.
I used extra cumin powder and oregano.

Since we were serving our Monday Bridge ladies lunch, we needed a unique, i.e. wild and crazy presentation, so we ladled the chili/soup into our bright red Inn at Harbour Ridge mugs, added a slice of jalepeno and more chopped fresh cilantro on top. Now comes the fun! Next we poured just a little Tequila into shot glasses and hung a lime wedge on the side….telling the ladies their Tequila ‘shot’ was for their soup!

Here at the Inn we “present” our breakfast and luncheon entrees so they understood that the chicken breasts had been marinated in Tequila and Lime. They loved their little shots! Course, they love anything with a little alcohol in it! I’m fairly certain guys would get a kick out of this fun way to serve chili, too! Anyone for a few bars of ‘Tequila makes my clothes fall off?’

No, not here! Not at bridge!!! Of course, one or two of the braver ladies did take proper direction on how to ‘lick it, slam it, bite it!” This was not a boring Goren afternoon bridge session, was it, ML?

Snowfall at the Lake of the Ozarks

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January 29, 2009
Little tiny snowflakes continue to fall this afternoon at the Lake. It makes for a pretty scene and a good time to enjoy a crackling fire in one of fireplaces at the Inn. Guests at the B & B decided to head towards Bagnell Dam this morning to see if the eagles were flying and they were (3)! The eagles love to catch a fish (stunned) as it comes thru the spill gates of the dam and then fly over to the huge sycamore trees that line the bank of the Osage River. Sushi, anyone? Come visit the Lake between late November and late February and enjoy a visit with our wintering eagles! Our annual Eagle Days is the first weekend in January but as long as you remember your binoculars or camera lens you’ll be set!

Spring has arrived in Osage Beach MO

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It’s official! This morning at 6:44 AM spring arrived at Lake of the Ozarks.The Bradford pears along the Inn’s drive way and just outside the solarium’s dining room window are in full bloom! Absolutely gorgeous. . .The jonquils are nodding in the sunshine and we’re ALL ready to chase away any cold nights who dare to sneak up on us now! Come check out our spring colors.

The Lake is a great place to be – anytime of year, but especially now when we’re all so hungry for sunshine, mild temps and good news.

One of the “rites” of spring here at the Lake is the beginning of snagging season. What a sight to see! Fishermen used heavy-duty fishing poles equipped with large sinkers and even larger hooks and throw their lines into the Osage River, below Bagnell Dam. The line sinks to the bottom of the river and then the fisherman sweeps it back hoping to “snag” a paddlefish ~ anywhere on his body. Are you ready for this? Paddlefish date back to prehistoric times and are one of the ugliest things I’ve ever seen! Come see what snaggin’ season is all about!

If you like innside fun, check out the 30th annual Lake of the Ozarks Products and Services Show on Saturday and Sunday< March 21st and 22nd, at the Country Club Hotel in Lake Ozark, MO. It's the largest trade show of its kind in Central Missouri. Free parking, free shuttle service and free admission.

Mid-April will bring blooming service berry trees in the Ozark woods, followed by the dogwoods. Something you won’t want to miss! Why not call now for your getaway reservation at the Inn at Harbour Ridge?

To learn more about what is going around the Inn at Harbour Ridge and the Lake of the Ozarks, visit the FunLake website.

Happy spring; Happy hearts!
Sue

Welcome to our blog and an innside peek at the Inn at Harbour Ridge Bed and Breakfast.

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We built our dream, Harbour Ridge Inn, nine years ago from our own rough sketches with the grand inntention of opening the perfect B & B. During our Research and Development stage we traveled from Northern Illinois ( Sue’s family home) to Southern Florida (Ron’s oldest son’s home where our two oldest grandgirlies live … hey there, Kate and Noodle!) and all parts in between ~ searching for good architectural ideas and good innkeeping. We’re thankful to all the B & B owners we meant along the way and their willingness to share their experience with us. We created our very own architectural style called “country nautical,” a laid back French country theme, casual enough for a B & B at one of the Midwest’s premier resort destinations, the Lake of the Ozarks.

And so with lots of TLC and special touches Ron built my dream. We opened on Valentine’s Day of 2000 ~ so all of February is a celebration time for us! Ron shows off his home building talents in the design and construction of the Inn. The interior details and decorations (yes, for EVERY holiday!) reflect touches of warmth and whimsy. During football and basketball seasons we root our home team, the University of Missouri Tigers, on to victory – either in Columbia or at a vocal watch party here at the B & B. We laugh and tell guests we bleed black and gold…The Tiger flag waves, the chargers and napkins are black and gold. We even serve black and gold breakfasts on game days. This year, with a 23 and 4 record, life is very good!

We offer our guests four differently themed guestrooms and a guest “cottage” in our Big Red Barn. Our favorite guest room is Uncle Bill’s Place, named after my great uncle. Guys get a charge out of Uncle Bill’s billy club, the one he used to chase Al Capone’s gang. Anterls above the twosome tubby hold plaid towels. 96 ties in Windsor knots make up the window valances. Ron’s favorite quip is that “it all ties together!”

And tie together it does. Each guestroom has everything that anyone could want or need, as well as all the little things to help guests feel relaxed and romantic. Ron enjoys storytelling guests while he is s’posed to be serving breakfasts on weekends. I enjoy making our breakfast parties a fun time for guests and helping folks reconnect and re-kindle.

So we invite you to sit back, grab a cup of coffee, and enjoy the innkeeper insights we’ll be sharing on our blog.

Happy Hearts! Sue