Blueberry Cove Inn
Wedding Bells Ring at Blueberry Cove Inn 27 Aug 2013, 6:30 pmJuly and August are always wild and crazy in a beach town. We've enjoyed meeting so many fun people this summer. Mother Nature was pretty cooperative and the weather was great. Apparently Innkeeper Seely was on a roll in the kitchen because the guest book is full of positive comments about breakfast, cheese cake and fudge cake packages and wedding cakes.
Wedding cakes? Yes, it has been a remarkable summer for weddings and elopements in Narragansett hosted by Blueberry Cove Inn. Suddenly our Elopement Package and our Family and Friends Wedding Package became very popular. Are you ready for some photos?
On July 3, 2013, Mark surprised his wife Julia with a Vow Renewal Package. Her bouquet was a sweet mix of roses, daisies and alstromeria.
Megan and Rich, July 12, 2013 had their ceremony and reception at the Towers.
They hosted their rehearsal dinner in a tent on the inn's lawn the previous evening as a part of the "Events on the Lawn Package".
Amber and Kate, August 6, 2013 chose to have their ceremony on the inn's lawn under the huge maple tree.
Leigh and Betty, August 8, 2013, wanted to be married on the beach. The ruins on Scarborough Beach provided a lovely backdrop for their ceremony.
Eleanor and Katie, August 12, 2013, loved the views of the ocean and lighthouse at the Fisherman's Memorial. It was a beautiful spot for their elopement.
Angel and Jaime, August 15, 2013, brought their family to the Narragansett Town Beach for the ceremony. Their children decorated the beach with a shell and rose petal lined heart. Their "Family and Friends" package included a reception for 20 back at the inn.
Paul and Heather, August 24, 2013, also found the ruins and Scarborough Beach, to be the perfect setting for their wedding.
Derick and Emily, August 26, 2013, wed on the Narragansett Town Beach with their four-year old daughter as their "attendant."
I felt honored to be selected by these couples to perform their ceremonies. Being around such happiness is intoxicating.
What's that? you want to know about the cakes? Let's just say that Swiss Meringue Butter Cream icing is becoming my new addiction.That is a topic for another blog post.
Super Special Save the Bay Lighthouse Tours 5 Jun 2013, 12:05 pmWith 400 miles of coastal waters Rhode Island has constructed a number of lighthouses over the centuries. Although you can see a few of these from land the best way to see them is by boat. Save the Bay Foundation is sponsoring very special tours which include viewing 20 lighthouses from the water and actually touring the Rose Island Light.
|Plum Beach Light by RI Photo.com|
Visit Save the Bay for more information: http://www.savebay.org/lighthouse
If you can't make those dates or spend an entire day on the water you might want to check out Rhode Island Bay Cruises which offers 90 minute cruises to view 10 lighthouses. Try to make your reservations in advance though as these are extremely popular.
June Escape Booking Special 31 May 2013, 10:33 am
Discount on Walking Tour of Newport 18 May 2013, 10:58 amOne of the fun things about Narragansett is its location. Although most people hear "Narragansett" and think:
2) Beach time!
Really they should also be thinking
4) In the center of everything.
Yes, Narragansett is on a great ocean-facing piece of land and it has lovely beaches and weddings. But it is also within a 15 to 30 minute drive to many other destinations. One of the most popular is Newport.
Lots of people run over there to shop, tour the mansions, experience the nightlife and explore the bird sanctuary. Others revel in the history. Well, this deal is for the latter.
Groupon has a discount for two historic walking tours produced by the Newport Historical Society and the Newport Restoration Foundation. To quote the deal, "Walking tours explore the history of colonial Newport and Newport during the Golden Age."
So, if you are into history, walking or just doing something different AND like a bargain, check out this offer.
Note: no one at Groupon, the Historical Society or Restoration Foundation knows who the heck I am so I'm not getting any kickbacks for sharing.
How did you do that? 7 May 2013, 9:00 pmSometimes guests ask me how I learned to do most of the construction and maintenance jobs that I have tackled. (Or have been too foolish/poor/
When you have an odd shaped house that needs new wall board just fall back on "girl skills." Cutting the wall board is just like cutting a fabric pattern. Screwing it to the wall is just like pinning a dress together. Mudding the seams is just like icing a cake. (Not my best skill but it gets done.)
I'm sure a professional plasterer would roll his eyes at these instructions but they sure Worked for Me on Wednesdays.
Happy Mother's Day Mom. Thanks for all you taught me.
Rejoice! Marriage Equality Embraced by Rhode Island 3 May 2013, 1:59 pm
|Gov. Chafee signs the bill into law|
|Touro Synagogue tour|
Obviously this is a contentious issue and not everyone thinks it is great. But here at Blueberry Cove Inn, I want to celebrate everyone's happiness. I want to embrace new families from every walk of life. I want to be dizzy from dancing, tipsy from the champagne toasts and sneezing from all the wedding flowers.
So to everyone, even if you don't get married here, have a blast at your wedding. To all, straight and gay and lesbian, celebrate your way and have a happy life together.
The world's easiest stuffed French Toast 5 Feb 2013, 7:28 pmFrench toast is one of my favorite breakfast foods. This variation is officially in the Blueberry Cove Inn lineup after mid-winter trials. It meets all the criteria for an easy and versatile dish: it is prepared the night before so it is ready to bake when I roll out of bed; the fillings can be varied by season; it is easily reduced or increased depending on how many servings you want to make; and it holds fairly well after baking when the guests come to the table a little later than expected.
I pull Texas toast slices out of the freezer to throw the dish together. The bread thaws and absorbs the egg mixture overnight in the fridge. I think it is easier to spread the cream cheese and preserves on frozen bread than it is when using thawed bread.
Some days I have a thicker layer of cream cheese. Some days I'm more in fruit mood. As long as you have about the same amount on each serving it will cook evenly. I saw something similar on Pinterest using peanut butter and bananas. (I want Fluff on those.) Let your imagination run wild with fruit and preserve combinations! Enjoy!
12/12/12 is coming 28 Nov 2012, 11:27 am
So, if you are about to take the plunge but need a nudge besides such a great date, I will offer a 12% discount to anyone that books one of our bridal packages on 12/12/12.
If 12 couples sign up for 12/12/12 all of their elopement packages will be free! (We will have to spread out their stays in the Whirlpool Suite though since they probably won't want to share.)
So no maybe, call me! This special won't be offered again until 12/12/3012.
Nighty Nights: a cookie for all seasons 28 Nov 2012, 10:10 am
|photo by Baker Beth|
The cookies are a basic meringue but lend themselves to many variations. These are not as dry and hard as commercial varieties. The outside has a pleasant crunch but the inside is more of a divinity texture due to the moisture in the fillings. They can be tinted or flavored as you like. I've listed my most popular fillings but you can try anything that is fairly dry. I prefer mini chips and usually chop regular sized chips if the flavor doesn't come in mini size.
If you have had trouble with undissolved sugar in meringues due to humidity or old sugar I have an easy tip. Measure the sugar required for the recipe into a blender. (If you have a small blender jar it is even better.) Whirl the sugar for a minute or so until it is the consistency of powdered sugar. Then use in the recipe. DO NOT substitute regular powdered sugar as the corn starch in it will mess up the finished product.
Preheat oven to 350 for an over night bake or to 200 for a 3 hour bake. Cover a baking sheet with tin foil - do not grease.
2 room temperature egg whites
2/3 cup white sugar
1 teaspoon vanilla or other flavoring
(optional) food coloring
Whip egg whites until at least doubled. Continue whipping and gradually add the sugar until stiff. Finish with vanilla and food coloring if used. Remove from mixer and gently blend in one of the additional ingredients groups:
1. 1 1/2 cups mini chips and 1 cup finely chopped nuts
2. 1 cup nuts, 1 cup sweetened coconut, 1 cup white chocolate chips
3. 1 cup mini chips, 1 cup dried cherries, tint batter pink
4. 1 cup chopped dried fruit, 1 cup chopped nuts
5. 1 1/2 cups chopped dried fruit, no nuts
Drop batter by small teaspoon or small cookie scoop onto foil. These won't spread so you can place them very close together.
Place in 350 oven, turn off heat and leave for 8 hours without opening the oven door.
Place in 200 oven and leave for about 3 hours. Cool on counter before removing from the foil.
The cookies will peel off of the tinfoil. Store tightly covered.