GARDEN CLUB AT THE WINERY - OH YEAH

Outside seating area at the winery

Our Four Seasons Garden Club met today at the Hocking Hills Winery ! The winery is relatively new to the Logan area and the Four Seasons Garden Club met there today for our October meeting. As you can see, there is a great outdoor area with a fireplace. The winery does not serve food; however, you are welcome to order a pizza or pack a lunch and eat on the winery grounds. So, if you happen to visit Hocking Hills, stop by the winery, relax and enjoy the scenery. Good selection of wines.

A great way to spend a Thursday afternoon with the "gals"

Beautiful lunch prepared by Bobbi Bishop and volunteers

Janet Bower - This lady knows her chocolate

Our guest speaker today's garden club meeting was local entrepreneur Janet Bower, owner of Wren Valley Truffles, Janet explained that each Wren Valley Truffle is a careful blend of rich chocolate, fragrant spices, nuts, florals, artisan extracts, liqueurs and many unique locally sourced ingredients. AND we were invited to sample a variety of the truffles she'd so graciously brought with her for our enjoyment. And enjoy, we did. Janet is very passionate about her truffles, and after you listen to her explain the process and preparation of these heavenly treats, you'll appreciate every bite.

Note: Janet's truffles are available at the winery.

YUM and Double YUM

Janet's presentation of her truffles was amazing!

10# bar of chocolate that Janet buys in bulk from Wilburs in Pennsylvania

Janet showing us a few tools of her trade

Nancy Rathburn and Evelyn -  Evelyn is a local, while Nancy and her husband, Larry, are from Fort Wayne, Indiana and annual guests at our cabins. Our group made her feel right at home. We think we'll keep her!

Evelyn and Mary

  

Sue Karshner and Donna McKnight - Growing up in Columbus, they were best friends, and then lost touch. Years later they met at a party while living in Hocking Hills -  It's a small world, isn't it. 

Libby, Jenny and Sarolin - We all have a GOOD time together! 

Debbie and Nina - Two of my favorite people

AND...THE LADIES OF THE CLUB

INN A CABIN
Sherry Hartzler

ANNUAL BARN PARTY IN THE HOCKING HILLS

The best thing about living in Hocking Hills is having friends who love getting together to chat and EAT! Last Saturday we all met at Donna McKnight's farm for her annual October barn party. Her great eclectic style could easily grace the cover of Country Living at its finest. Her recipe for a good time is to decorate her barn with gently used furniture of every kind and shape to provide an open gathering space for family and friends. Note the wide, rough floor boards and beams. I could easily live here, although with no central heat, it could get a bit nippy in the winter. BUT on this particular sunny autumn afternoon, the weather was perfect! 

Our hostess, Donna McKnight (right), and our Garden Club Prez, Nina Haning

A couple more angles of the cozy sitting area in the barn. So inviting. I arrived at the party early to take photos of the interior of the barn.  

Love the lamp and stand made from an old coffee grinder

And the bookcases in the background!

Inviting table and blue painted chairs

  

The primitive chandelier hanging from a beam sets a homey atmosphere to sit and enjoy a plate filled with yummy appetizers and a glass of wine.  

A better view of the old barn floor.

Missy McKnight, Donna's daughter-in-law, making a toast to the night's festivities

Buffet table filled with a pot luck assortment of meats, casseroles, venison chili, vegetables. For dessert, I picked out one of Missy McKnight's delicious spice cookies with orange icing. Other desserts included apple pie, raspberry cobbler, chocolate chip cookies, and other delectable treats.

Bobbie Bishop is well-known in the community for your hard work and dedication to volunteering for many charitable events. She and her late husband, Bruce, began the annual Lilyfest celebration on the second full weekend after the 4th of July. Bobbi's current project is overseeing a group of volunteers who hand-paint bowls for the annual Empty Bowls, this year Saturday, October 24th. EMPTY BOWLS

Bobbi Bishop. Her next charitable project on the calendar: Empty Bowls

Linda King is our Hocking Hills southern belle. She grew up in Atlanta, GA, and for many years owned a spiral ham company and deli in Savannah, GA. The stories this girl tells can keep you spellbound for hours. Her father, Charles Weaver, now deceased, flew with Chuck Yeager (the guy who first broke the sound barrier) in World War II. Linda and her husband own and operate the beautiful Georgian Manner B&B located on Lake Logan. THE GEORGIAN MANNER

Linda King, Southern Belle

Belinda McClain (a childhood friend of Linda King) was visiting from Savannah, GA. She is truly amazing in that she hand crafts frames for paintings. Not just any ole frame. Exquisite frames. She explained that during the fifties and sixties many of the old frames were taken off major works of art and replaced by minimalist frames. Now, these treasured paintings are being re-framed with historically correct frames. Belinda is a master in her field. She currently has two of her frames hanging in the White House  MASTER SOLUTIONS
 

Donna's granddaughter, Marie

The guys drinking a beer and bonding, talking up the latest Buck's victory

Nina and Libby BFFs since grade school

SHERRY HARTZLER - AUTHOR
INN A CABIN

A CELEBRATION OF FALL

Oops! Rod Serling (Twilght Zone) on TV

Fall is my favorite time of year!! The guest cabins are moving into the final months of the season and there's a chill in the air that begs for SOUP!! 

Two days before my son's wedding, I decided to have a little gathering of a few friends at the house. A little insane what with all the activity of the wedding preparations, but it was a good way to alleviate the stress of worrying about all the final details of the wedding. 

A simple menu: gumbo simmered in a cast iron kettle over an open fire, homemade bread that a friend brought, and a field green salad. For dessert, I made "from scratch" hot fudge and served over vanilla ice cream. I'll save the hot fudge recipe for a later date. I will tell you that the hot fudge recipe is easy and tastes like the the best childhood memory you can possibly think of. (Please excuse the "prep"  at the end of the sentence). :) 

A few years ago, Tom and I had a wonderful Louisiana couple as guests staying in one of our cabins. They had these beautiful Louisiana Cajun accents, a blending of English, heavy on Acadian French and even some Native American influence, I knew beyond a doubt that they could fill me in on what went into making a truly authentic gumbo. Clue: IT'S ALL IN THE ROUX. Of course, some of the ingredients I would have liked to have added, like craw fish meat and a few other things, I did not have on hand, so I kind of took liberty with the ingredients. And while some people might be partial to okra, we are not big fans of this oily pod food, although filled with Vitamin C and antioxidants. Hmm, maybe I should reconsider, huh? Be aware that the following is not a precise recipe, I feel that gumbo is not to be prepared with exact ingredients or measure. I'm sure gumbo originated with a "throw it all in the pot" kind of attitude until it looks really good and has the most enticing aroma that your nose will ever smell. Good and wholesome, to be seasoned by your personal taste buds.  So be creative and fun preparing this dish. 

Gumbo

Make a roux by taking a ¼ cup of oil and 4-5 T flour (I quadruple the measure of oil and flour because this will make a nice big pot of gumbo). Constantly stir this mixture (about 30 minutes) until it turns a dark brown and has a lovely nutty aroma. The roux can be made and stored in the fridge several days before making the gumbo.

Boil one whole chicken in a stock pot, along with seasoning of salt and cracked pepper, or whatever seasonings you prefer) until tender. Remove the chicken from the bone and leave separate.

In a pan, sauté chopped onion, green pepper, celery and a clove of minced garlic in olive oil, and then add to the stock. Let simmer for 20 minutes

Add roux and work into the stock. Then add a can of Cream of Shrimp soup. Let the stock thicken a bit.

Brown Andouille sausage. Add to the stock, along with the deboned chicken meat.

Let this simmer for several hours, letting all the juices and meats and veggies make the most wonderful aroma in your kitchen. About half an hour before serving the gumbo, add a pound of large cooked shrimp and a bit of chopped parsley. I like to do this because the shrimp don’t toughen up in the gumbo before serving.  

Serve your gumbo in a beautiful soup bowl over cooked brown rice

I do not give specific amounts, because I believe seasonings (Tom and I like SPICY, so we add Creole seasonings, jalapeño peppers, etc. to the simmering gumbo) and the amounts of veggies and meats of a personal preference. Just go with the flow and let the gumbo evolve. You will end up with a scrumptious winter dish. I serve the gumbo with warm homemade bread. 

ENJOY!!! Or...as the French say: SAVOURER 

Homemade Hamburger Buns!

Make these soft, fluffy hamburger buns for your next summer grilling! This dough is easy and ready to bake within a few hours. And they always turn out great!

I use this dough recipe for pizza, Italian bread, pretzels, and bread sticks slathered with warm butter.
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Burgers and home cut fries - no better summer meal. Yum.

2 cups bread flour

1 T yeast

½ teaspoon salt

2/3 cup very warm water (approx. 120 deg.)

1 T olive oil

1 T honey

First: In mixing bowl, combine 2 cups flour, yeast and salt.  Second: In 1-cup measuring cup, combine water, oil and honey; stir into flour mixture until soft dough forms.

Turn dough out onto floured surface.  Knead dough, adding some of remaining flour, if necessary, until dough is very elastic – 10 – 15 minutes ( Note: I use my dough hook – 12 minutes).  Dough should be soft, do not add too much flour. Note: I don't use extra flour and the dough goes from the dough hook to the bowl for proofing)

Wash, dry, and lightly spray oil in mixing bowl.  Place dough in oiled bowl and lightly spray the top surface  Loosely cover with plastic wrap and let dough raise in warm place, away from drafts, until double in size – 30 to 45 minutes.  

After the first proof of the dough, roll out and use a medium round cookie cutter to form buns. Place the dough circles on parchment paper - let raise for a second time in a warm place. Preheat oven to 425 deg. and bake for approximately 15 minutes, or until a golden brown. This recipe makes 8-12 buns, depending on size.

Enjoy! 

Sherry

Check out Sherry Hartzler's novels  (expressly written for women over the age of forty) on Amazon.com 

TENTH SEASON OF INN A CABIN

Seems incredible that INN A CABIN is now in its tenth season!! We have had so many wonderful guests over the years and appreciate both the friendships and patronage. Each building on our 50 acres was built by Tom and his vision of making our property a sort of step back in time experience.

The 2015 winter months were rough. We had to keep the cabins closed most of first quarter of the year.

When we returned from a few weeks in Florida in January, this homeless dog  was waiting on our doorstep. He broke our hearts. Mom's sweet Boots (German Shepherd) passed away the summer before, so we thought this little poochie would keep her company. Mom and "Dixie" are now the best of friends!!!

The winter months became the "whining" months. Dragging on and on and on.

This "guy" kept us company. If you've ever seen a Pileated Woodpecker, you know they are enormous and beautiful. His neat little red cap was a joy to see in stark white and brown landscape.

Mickey waiting for spring. Usually the great orange hunter, Mickey spent most of the winter inside looking outside
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Tom walking Brutus, our chocolate lab

Of course, the deer came in close to the house, looking for food. They are beautiful, but they do love our garden and flower buds in the spring. We mix up a homemade concoction that we spray on our hostas and rhododendrons. The spray stinks like an outhouse for about an hour after application, but it does work!

And then....spring!!!!

Although this photo was taken a year ago, I wanted to include it in this post. Several researchers found on our property a Red Shouldered Hawk nest. Tom and Matt were thrilled to be able to hold the baby hawks while the researchers tagged them and then returned them to the nest about forty feet up from the ground. As you can see, both Matt and Tom are in awe.

Spring means that a select few clay artisans gather at Logan Clay and begin a two week marathon of creating sculptures to be sold at Lilyfest or donated to local charitable events during the summer months. Hocking County is filled with artisans who give much time and effort to both their craft and community. This particular sculpture is MINE!!! Created by my good friend Jenny Beard who is amazing. I have several of her "pieces" in and around my garden. Can't wait to bring this owl home after it's fired in oven at Logan Clay.

My woodland rock garden with a "Jenny piece" toad house sitting on an old log.

Another example of "Jenny creations" My hens that nest outside my front door. I love these clay pieces of art!!!

And my curled lip frog that greets me every spring morning with his big eyes!

Now, I'm getting nostalgic. Tom built this little tree house many years ago for Steph and Eric. The slide coming down from the tree house was Tom's slide from his childhood. In the fall, the kids used wax paper under their bums and slide down at breakneck speed and into a big pile of leaves. What fun!

Best surprise this spring - two baby owls seen from our back porch. This owl stayed on this limb for almost twenty minutes looking at us and "talking." Yes, talking!! I'm sure he was being friendly.

After seeing these "guys" I kept Mickey in at night. Wasn't sure if they "ate" cats, but wasn't taking any chances.

A mama robin decided to build a nest right outside my kitchen window.

Garden Cabin front porch

Garden Cabin Sitting Area

Mill Cabin living room

Mill Cabin dining area in kitchen

Mill Cabin patio

INN A CABIN   To all of you from Tom and Sherry at Inn A Cabin in the Woods! Enjoy the summer and remember this... "Of all the paths you take in life, make sure a few of them are dirt." anonymous