Helping a Little Friend with “Snack Day” 6 Feb 2016, 12:44 pm
Last Spring, one of my little friends invited me to participate in his school “snack day”. We decided to have Dolphin Bowls with a Dolphin Story Time. We prepared them at Bloomsbury Inn. Remember to ask the teachers if there are any student allergies so you can prepare accordingly.
Disposable blue soup bowls, disposable dolphin tablecloth and a black felt tip marker
Green seedless grapes
Red seedless grapes
Box of goldfish crackers
Set out the desired number of bowls. Cut 1/3 off the bottom of each banana (save for another dessert). Split the stem end of the banana to form a mouth to hold the goldfish. Insert the goldfish into the slit. Dot eyes on the banana. Place the banana, flat cut surface to bottom of soup bowl. Fill around the banana with green and red seedless grapes to form the water in the bowl. Add a few more goldfish to the water. Repeat until you have produced the required number of Dolphin Cups. Note: add appropriately colored jelly beans to the water if desired. And, stickers on the soup bowls are a nice add.
Write a short children’s story about Dolphins…informative, simple, fun…to be read while the students enjoy their snacks. Or, checkout a book at the local library to share with the students.
You will be the hit of the “snack day”. Perfect for kindergarten through second grade classrooms.
PS…take a container of “wet wipes” for easy desk and hand cleanup at the end of “snack day”.
Bloomsbury Biscuits 19 Dec 2015, 8:00 am
We are often times complimented on our biscuits. They are just Southern biscuits cooked in my Grandmother’s iron skillet. Maybe it is all the years of love (or the real butter) that makes them so soft and fluffy. I tell everyone that I use the Pillsbury Southern Biscuit recipe.
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoons butter, cubed (real butter)
- 3/4 cup buttermilk, (more or less if needed)
In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal or Grandmother’s pearls.
Make a well with flour mixture and slowly add milk into the middle. Very gently mix the dough with your fingers and add milk when necessary. Gently pat out dough onto a lightly floured surface to desired thickness. Cut with small biscuit cutter. Well, of course, I use Grandmother Sallie Rose’s biscuit cutter.
Generously butter the bottom and sides of the iron skillet (you guessed it – Grandmother’s skillet) and place biscuits in pan. Bake at 350 degrees until fluffy and golden brown.
For some reason, everyone thinks there are secrets, so I have made up some:
Secret – Preheat the oven .
Secret – Use very cold ingredients…I am so hot natured that my kitchen is always cold. If yours is not…chill you ingredients in the freezer before you begin.
Secret – Use very cold butter in the biscuits. It can be lard like Grandmother used, but I like butter. If using butter, cut the cold butter into small cubes. Cut butter into the flour mix using two knives or a pastry cutter until crumbly.
Secret – Use buttermilk if you like. A table spoon of white vinegar or lemon juice will make real milk into buttermilk. But, of course, you knew that because Grandmother told you.
Secret – Cold dough. Remember, a successful fluffy and light biscuit comes from keeping the dough cold and not handling it too much. The heat from your hands will melt the butter, so you must work fast, but with a very gentle hand and soft touch because you do not want the dough to get warm (translate: get touch)!
Secret – Folding. There is no “kneading” of biscuit dough. If you think it needs it, you can fold the dough a couple of times as you pat it out.
Secret – No twisting! Dip you biscuit cutter in flour. Use a cutter about 2 to 3 inches in size. So just press down and lift up – no twisting!! If you love flat biscuits…twist away as it will bind the edge of the biscuit and keep it for rising very well.
Secret – Butter the iron skillet a little more than you think it should be…bottom and sides. Place the biscuits in the skillet…the biscuits love each other and they want to touch.
Secret – It takes practice to make good biscuits…Grandmother Sallie Rose said, “Practice every other morning and soon you will have it right.”
Holiday Bug Bites 1 Dec 2015, 6:04 am
It is that time of year, the decorations are going up…you are feeling festive…you want to share a special time with friends. Well, here is a great idea to consider: A Champagne and Cookie Reception. Not a cookie exchange, but a true Holiday Reception.
Select your date and design a pretty, seasonal invitation such as this one for Bloomsbury:
Design an interesting guest list, include a varied mix of individuals. If at all possible, include someone new or several new guests for everyone to meet. Be sure to post your invitations early to ensure all of the guests have time to plan…someone may need a babysitter or to re-arrange another appointment or to secure transportation.
The menu is so easy. You will need a Champagne Bar — all the latest rage and several dozen cookies. Of course, you will also want to serve a non-alcoholic punch. But, back to the Champagne Bar:
A good quality champagne (it does not need to be expensive unless you so desire)
A bottle of Cassis
A bottle of Cointreau
Fresh mint, rosemary, and lemongrass springs (your favorite herbs)
Strawberries, blueberries, blackberries (your favorite berries)
and festive champagne glasses. I love to use a wide variety of glasses…yes crystal or real glass. Arrange your Champagne Bar in a location that will encourage the guests to help themselves and encourage them to try different additives. You will need to have 1/2 to 1/3 bottle of Champagne on hand, and very well chilled, for each guest attending.
The next task is to design a festive cookie table. This table can host your non-alcoholic punch and your array of homemade cookies. At this time of year, everyone loves to enjoy the favorite cookies of others. t is wise to plan three to four cookies per guest. You can introduce as many types of cookies as you desire, but six or more types is fun. Use one of grandmother’s old recipes, select one from Southern Living magazine or from the latest Tea Time. If you plan to use just serving trays and napkins (vs plates), it is smart to avoid bars and extremely crumbly treats.
Use a simple non-alcoholic punch: mix 1/2 white grape juice and 1/2 ginger ale together, fill your punch bowl with crushed ice, add the punch mix and serve well chilled. You can use punch cups or champagne glasses for this punch.
There are a couple of ways to collect memories of your event. One is to ask a friend to take a few, unintrusive photographs and the other is to use your guest book to register your guests.
Designing Your Entry (the magic of the entry is you) 29 Oct 2015, 9:12 am
The magic begins before you ever open the front door, but today we are focusing on what awaits one just inside the door. The perfect entryway is the window to your home or your business or your life. As a re result, this first impression should reflect you.
The entry or entry hall may be one of the smaller rooms but it is one of the most important. Or, it may be a large, grand statement. It is the first impression you make…it is the first room that is seen…it sets the stage for initial opinions. It is also a very functional space. So it should be very welcoming. It might be soft and gentle; it might be contemporary and engaging; or, it might be wild!
Regardless of style, there are several basic ideas to consider:
- Color is the first impression. Select carefully a color palette that well-represents you and that transitions well into all rooms that open off the entryway. Determine your core colors upon which you will base the entire space. It might be one color for a monochromatic approach or three colors that enhance your final delivery.
It is time to think walls, flooring, ceiling.
2. The flooring of the entryway should be selected to withstand the expected traffic, ranging from wood to tile to cork to carpet. Once the primary flooring choice is made, don’t forget to strategically place the entry rug. This first rug has a solid purpose: collect everything crossing the threshold that should immediately stop upon entry. Additional rugs are for décor.
3. The lighting should be designed in layers. First, good lighting for secure entering is necessary. This might be a simple overhead light or a grand chandelier – it must flood the space with light when necessary. To easily adjust the “feel” of this overarching lighting, a rheostat works wonders. To further adjust the feel, space permitting, it is nice to have either wall sconces or table lamps as the second layer of light for the entry.
4. Introduce furniture based upon available floor space. Remember, this is the entry…leave room to entry. It is nice to have a space to sit to tie a shoe or remove a muddy boot:
5. Corralling shoes, warps, mittens, etc. can be challenging. Some entries have the perfect closet, while others have none. If there is no closet, consider hooks or pegs or be prepared to place these items into another room. But, above all, the entry is not the space for clutter. If you intend to leave your keys upon entry, you need a hook or a small dish specifically for the keys.Call it old fashioned, but an umbrella stand can certainly save your flooring from water drips and damage.
7. If the space is large enough to host a table, a settee, books, plants, etc., by all means enjoy the additional decorating challenge. If the entry hosts a set of stairs, never – absolutely never, store/place anything on the stairs!
The entry creates the first impression and is also the last impression. Make the entry functional, as well as inviting. And, make sure it is not a “catch all” space.
Press Releases 22 Oct 2015, 10:14 am
Inspected and Recommended by Select Registry
and the South Carolina B&B Association.
Travelers’ reviews of Bloomsbury Inn on 2015 Travelers’ Choice Award, ranked one of the top 25 bed and breakfasts, of an estimated 17,000, in the United States.BedandBreakfast.com Additional Reviews
2015 Travelers’ Choice Award, ranked one of the top 25 bed and breakfasts, of an estimated 17,000, in the United States. Bloomsbury Inn moved from position 18 in 2014 to position 12 in 2015. In addition to being ranked with TripAdvisor, Bloomsbury Inn earned both the Certificate of Excellence and Certificate of Service for 2015.
September 2015, This Old House, “Porch ceilings: We painted the ceiling with Atmospheric blue. It’s said to deter bugs. Spiders and wasps don’t build on the ceiling. I was a little skeptical took, but it really works!…Editor’s note: While anecdotes may seem to support this paint idea, there’s no empirical evidence for its effectiveness.”
2015 August, Only In Your State Are you ready for that late year getaway yet? I can’t believe where the time has gone, can you? Well, the children are back in school and we may need to sneak in a weekend before the holiday craziness sets in. So, I thought I would compile a list of some of the best bed and breakfasts for that perfect getaway. #10, Bloomsbury Inn, Camden SC.
Fall 2015, BBOnline, featured a recipe from Bloomsbury: “Bloomsbury Egg Nests….This simple egg dish is amazingly elegant and delicious!”
Summer 2015, Tesla Motors, “Bloomsbury Inn, a select Registry property now offers a Tesla car charging station and a universal charging station!”
April 2015, Vacations to the Americas, “Bloomsbury, situated in the Camden historic district, is a lovingly restored antebellum home with uncompromising attention to detail and a warm and welcoming environment. Sitting on two quiet acres of manicured grounds, several garden sitting areas and the wrap around veranda offer peace and tranquillity. Cool relief from the South Carolina summer can be found in two parlours on the main floor. ”
June/July 2014, The Virginia Sportsman. “Bloomsbury Inn…Elegant surroundings and exceptional services have landed the inn on the B&B of The Year list multiple times.”
Spring 2014, The Connection, Kershaw County Chamber. “It isn’t everyday that a small business in a small Southern city earns national recognition. For the past eight years, the award-winning Bloomsbury Inn has consistently been judged to be one of the best inns/bed and breakfasts in the Nation.”
2014 Travelers’ Choice Award, ranked one of the top 25 bed and breakfasts, of an estimated 17,000, in the United States.
January 2014, Charleston Style & Design. “The place to stay when you’re visiting Camden, South Carolina’s oldest inland town and Charleston’s sister city.” October 2013 Bloomsbury Inn has been rated among the best in the region! Bloomsbury has been awarded the
2013 Talk of the Town Customer Satisfaction Award.
2013 Bloomsbury Inn has been awarded the 2013 Tripadvisor Certificate of Excellence.
March 2013, HGTV Magazine (April issue. ) “If the experts fill you shopping cart…Cascade Complete…no spots, no film…award-winning Bloomsbury Inn, Camden SC.”
March 2013, Carolina Living Magazine. “Oh what a beautiful Breakfast. A beautifully set breakfast/brunch table is perfect for entertaining guests, hosting a business meeting, introducing students to the art of dining, celebrating a special occasion or just to enjoy! At your next fête, include these scrumptious poached pears with creamed stuffing, courtesy Bloomsbury Inn, in Camden.”
January 2013, Best American Retreats. “Bloomsbury Inn is the only bed and breakfast in the State of South Carolina to be selected as one of the best American retreats.”
January 2013, TOWN Magazine Past Perfect. “Camden’s Bloomsbury Inn is an elegant journey to the 19th century. In a town known for its rich history, Bloomsbury is the ideal place to stay…getaway. Set off by two acres of live oaks, camellias, and azaleas, the house takes its name Mary’s childhood home…”
December 2012, The Real Yellow Pages. AT&T Bloomsbury Inn was selected as the cover photo of the Area Code 803, 2012-2013 phone book.
August-September 2012, Mary Janes Farm Magazine. “We noticed that Bloomsbury Inn has been ranked as one of the top ten bed and breakfasts in the nation (more than once) — CONGRATULATIONS!”
June 2012, Victorian Homes Magazine. “At Bloomsbury Inn, you don’t just get a room. The proudly old-fashioned Southern manor calls them “bed chambers”, just as they should be.”
June 2012, Camden Chronicle-Independent. Travelers’ reviews earn Bloomsbury Inn Certificate of Excellence. Bloomsbury has been awarded the Tripadvisor certificate with a rating of 5 out of 5.
May 2012, Top Three Great Bed and Breakfasts Outside of Arkansas! Bloomsbury Inn. “You don’t have to salute your hosts in this Revolutionary War era town, but you’ll need to mind your Ps and Qs in this inn run by retired US Air Force colonels. Katherine Brown spent her career in protocol, and she attends to the tiniest details at this inn she shares with her husband, an instructor pilot. Don’t miss Katherine’s fabulous Praline Peppered Bacon breakfast.”.
May 2012, Camden Historic Landmarks Commission. In recognition of restoration of the old kitchen house of Bloomsbury, the Browns were awarded the Historic Preservation Award.
May 2012, Kershaw County Chamber of Commerce. Bloomsbury received the Community Pride award for continual restoration and showcasing of Bloomsbury.
March 2012, Southern Living. “Azaleas fill the Bloomsbury Inn’s front yard. End the day surrounded by history and hospitality at Bloomsbury Inn. The spacious Bloomsbury Inn invites its guests to gather in the evening over a glass of wine and some friendly conversation — just the way Camden has been welcoming visitors for more than 200 years.”
2012, Images Business Biz! “Built between 1849-1854, the Bloomsbury Inn was used primarily as a family residence until 2004, when Bruce and katheirne Brown bought Bloomsbury and transformed it into a bed and breakfast.”
Escapes 2011, Inns Magazine. Bruce and Katherine Brown, owners of Bloomsbury Inn, are featured in the “Inn Life” special on entrepreneurs sharing their stories about leaving their old lives and embarking on an innkeeping career. Like many innkeerpers, “Katherine and Bruce find the most rewarding part of innkeeping to be their guests.”
October 2011, South Carolina Living. “Now is a great time to celebrate autumn. The Bloomsbury Inn Southern Pecan Cheesecake is a featured recipe in this autumn celebration. The recipe is on the Bloomsbury Inn Recipe page of this site.”
May 2011, Garden Club of South Carolina. The Bloomsbury Gardens were one of only three selected to be featured in the statewide Follow The Blooms annual garden tour. “The gardens were glorious,” Judy Dill.
April 2011, University of Georgia. The Bloomsbury Cold Fruit Soup recipe was one of only three fruit dishes and the only SC Bed and Breakfast recipe selected to be featured in the University of Georgia Sunset Competition.
March 2011, Balentyne Magazine. “Unbridled Pleasure in historic Camden, South Carolina. Want to Visit Camden? You can step back in time by staying at one of the most beautifully restored B&Bs: Bloomsbury Inn.”
October 2010, Kershaw County Chamber of Commerce. “Bloomsbury Inn once again brings national recognition to the Historic District with their selection as one of the top ten bed and breakfasts in the Nation, Best of BedandBreakfast.com Awards, 2010-2011.”
October 2010, Chronicle-Independent. Bloomsbury Inn has been selected as one of the Top 10 bed and breakfasts in the nation as part of the Best of BedandBreakfast.com awards, 2010-2011.
May 2010, Kershaw County Chamber of Commerce. “It was a beautiful garden party evening in late May when Bruce and Katherine Brown were named Kershaw County Business Persons of the Year. They were recognized for both their very success bed and breakfast, Bloomsbury Inn, but also for their continued support of the community.”
February 2010, SearchWrap. ” Like many top inns, the chefs at Bloomsbury Inn use only fresh, local farm products. I never expected a South Carolina Inn to be full of such scientifically talented people. But they’ve experimented with hundreds of dishes, and the creativity of their top picks boggles the imagination: hot apple soup, poached pears and baked peaches with toasted peanut butter rolls, creamed eggs in a puff pastry, baked cinnamon-raisin French toast, toasted bacon-pecan bread, homemade biscuits with chocolate gravy, peppered praline bacon and their own version of Eggs Benedict: a delicate crème sauce over croissant, wilted spinach, peppered ham, avocado and poached egg. Exquisite.”
May 2009, Traveler Planners Radio Show. “It was great to speak with Katherine Brown of Bloomsbury Inn, and we are very fortunate that she has agreed to share her signature recipe, Biscuits and Chocolate Gravy, with our listeners. Southern Living Magazine believes that Bloomsbury is an inn to remember and so do we.”
Fall 2008, The Connection. “Local B&B chosen as innkeepers of the year. Out of 7000 US and Canadian competitors, Bruce and Katherine Brown, who own Bloomsbury Inn of Camden, were selected as one of the top innkeepers of the year in the annual Bed and Breakfast.com Awards, 2008-2009.”
17 September 2008, Chronicle-Independent. “Not just another plate. The first piece of Paneled Grape Westmoreland that Brown owned belonged to her grandmother, Sally Rose Stites Chisam. It is her favorite functional china, and is used for daily breakfast service at Bloomsbury Inn.”
Summer 2008 Voices. “Viewers of Ken Burns’ Civil War series may recall the vivid journals of Mary Chesnut. The Bloomsbury property was built in 1849 by James Chesnut, Sr., and through the combination of loving care and military precision, Bloomsbury has, well, bloomed.”
May 2008 Kershaw County Chamber of Commerce and Visitors Center. “It is with great satisfaction that your Chamber of Commerce presents this 2008 Community Pride Award to Bloomsbury Inn for exhibiting the best in civic responsibility and leadership through its interest and personal contributions in maintaining and improving Kershaw County’s beauty and uniqueness.” 8 April 2008, “Manicured grounds….a new definition is Bloomsbury.”
Member of the Charleston Garden Club October 2007, The Honorable Mark Sanford, Governor of South Carolina. “Congratulations! You are a great asset to our state not only through your successful business practices, but also by promoting our state’s history. I’m sure many of your guests leave the inn having learned more about James and Mary Chesnut and the Civil War era in which they lived. Jenny joins me in wishing you continued success. Take care. Sincerely, Mark Sanford”
September 2007, Bed and Breakfast.com The Bloomsbury Inn was selected as one of the top B&Bs in the United States in the annual Best of BedandBreakfast.com Awards, 2007-2008. With 6,500 eligible bed and breakfasts, The Best of BedandBreakfast.com Awards were presented based upon a qualitative and quantitative review of the nearly 10,000 independent reviews submitted to BedandBreakfast.com, the leading online B&B directory and reservation network worldwide. “We know how important independent reviews are. We’re delighted that inngoers concurred that Bloomsbury Inn is a favorite among those seeking B&B getaways,” explained Sandy Soule, Editor of BedandBreakfast.com and one of the most highly recognized authors in the B&B industry. “Clearly Bloomsbury Inn earned high marks from reviewers for their fine accommodations, top amenities, and wonderful hospitality and service,” commented Soule.
7 July 2007, The State Home and Garden. “It is a wonderful place and a wonderful home. The Browns accommodate visitors from all over who want to soak up the area’s rich history, and they greet all of them the same way…Welcome to Bloomsbury. Welcome to our home.”
3 May 2007, The State, Columbia, South Carolina. “Nestled in nature, there’s room at the Inn. Guests at Bloomsbury Inn find birds, butterflies, history and great conversation. The Bloomsbury Inn joins more than 65,000 habitats certified since the program was launched by the National Wildlife Federation in 1973.”
2 May 2007, The State, Columbia, South Carolina. That really is a special, special treat: Biscuits and Chocolate Gravy. Katherine Brown, owner of Bloomsbury Inn on Lyttleton Street in Camden, believes in presentation, too.
May 2007, Southern Living. “Situated in a neighborhood of stately homes, the 19th-century home also boasts two acres of manicured grounds…AN INN TO REMEMBER.”
20 February 2007, The State, Columbia, South Carolina. “Head to Camden on 3 March for a top-of-the-line kitchens tour in historic homes. You’ll see kitchens with state-of-the-art appliances and historic touches. The tour also includes cooking demonstrations by Camden chefs; demonstrations will be held in the original kitchen house of Bloomsbury.”
January 2007, National Geographic Society. “The Officers and Board of Trustees have enrolled Bloomsbury as a member of the National Geographic Society, in recognition of support of this scientific and educational organization chartered in 1888 for diffusing geographic knowledge and promoting research and exploration.”
December 2006, South Carolina Home and Gardens. “The Browns, perfect innkeepers…will welcome you to relax, step away from the stresses of daily life, and enjoy the comfort of being pampered. You will want to come back to Bloomsbury again and again.”
November 2006, She! Magazine. “All of my life, I wanted a very historic homme on a quiet, quaint street…That is how Bloomsbury Inn came to be.”
2006 “The South Carolina Encyclopedia”, edited by Walter Edgar Page 771: “Rain porch. A sheltered exterior residential living area…notable examples…Bloomsbury (ca 1850) in Camden…”
24 September 2006 – The State, Columbia, South Carolina. “Bloomsbury (the Colonel James Chesnut House), a circa-1849 home in Camden, features a good example of a rain porch. Rain porches feature elongated roof supports that produce an optical illusion of additional height and grandeur. They were common on houses built from about 1820 until 1860 in the 14 counties generally known as the Pee Dee.” It is also commonly referred to as the Carolina verandah.
30 August 2006 – Camden Chronicle-Independent, Camden, South Carolina. “Then and now: Camden’s in-town estates. In 1916, the estate was downsized to “13 acres, made up of two parsels;” today Bloomsbury sits on two acres which features many native SC flora. “Katherine Lemay Brown, owner of Bloomsbury Inn in Camden, has been elected as the second vice president of the South Carolina Bed and Breakfast Association…responsible for insuring that the inspection policies of the association are followed and to recommend to the board any changes necessary.”
23 May 2006 – Camden Historic Landmarks Commission. During the National Historic Preservation Month, Bloomsbury was named as an award winning historic property. The certificate was presented at the Camden City Hall by The Honorable Mary Y. Clark, Mayor of Camden, and Clarence B. Mahoney, Jr., Chairman Historic Landmarks Commission. Bloomsbury was specifically recognized for “renovation and re-use of c1830 Col James Chesnut home.”
22 May 2006 – Kershaw County Chamber of Commerce and Visitors Center. During the annual meeting, Bloomsbury was awarded a certificate of distinction: “It is with great satisfaction that your Chamber of Commerce presents this Certificate of Distinction as part of the Community Pride program to Bloomsbury Inn for exhibiting the best in civic responsibility and leadership through your interest and personal contributions in maintaining and improving Kershaw County’s beauty and uniqueness. You are to be commended for the restoration of the historic Bloomsbury home and converting it into an upscale Inn. We, on behalf of the people of Kershaw County, salute you.”
20 April 2006 – The State, Columbia, South Carolina. “Spring at Bloomsbury Inn in Camden…the beauty at this time of year draws many visitors to the two acres of gardens.”
April 2006 – Southern Living. Bloomsbury was honored to host Annette Thompson, feature writer, and Meg McKinney, photographer, in anticipation of being featured in the travel section of an upcoming edition of Southern Living.
2005 Candlelight Tour of Homes, Camden Junior Welfare League. “Bloomsbury, one of the most significantly historic homes in Camden, South Carolina…is located on two acres of city property which features native flora of South Carolina. 100+ year old Live Oaks, Magnolias, fruit trees and many varieties of Azaleas and Camellias…The home features twenty-plus over-sized rooms with thirteen foot ceilings…Inside the loving restored home, with uncompromising attention to detail, the Browns have created a warm and welcoming environment for all who traverse the doorways.”
December 2005 – Charleston Magazine. “Take a step back in time and experience the holidays in true Colonial-era fashion…Only a short drive from the Kershaw-Cornwallis House is historic downtown, where more than a dozen buildings – including the circa 1850 Bloomsbury House – will open their doors as part of the Camden Junior Welfare League Candlelight Tour of Homes.”
7 December 2005 – Camden Chronicle-Independent, Camden, South Carolina. “The greenery is being garlanded; the Christmas trees are being decorated; and the candles are almost ready to be set aglow…The Browns, who have lived in 13 states, Europe and the Pacific, bought the house in November 2004 and have opened it as a bed and breakfast. They have filled their home with antiques and such furnishings as a hand-carved table and chairs and hutch in the Gentlemen’s Parlor and World War I artwork.”
November 2005 – Golden Life, Pee Dee Area. “Bloomsbury Inn, as the property is called, is not just another large antebellum house…The Browns offer more than a place to sleep and the morning meal. They are hosts at the personal level, becoming acquainted with their guests and engaging them in conversation. Dr Brown said guests respond well to that opportunity, pointing out it is one of the reasons people stay at bed and breakfast inns. The Browns also offer a tour of the historic house…”
19 October 2005 – Camden Chronicle-Independent, Camden, South Carolina. “A stay at the Bloomsbury Inn is complimented by true Southern hospitality, gourmet breakfasts, complimentary socials and well-appointed bed chambers…uncompromising attention to detail with luxurious amenities.”
18 October 2005 – The State, Columbia, South Carolina. “The couple last month opened The Bloomsbury Inn, an upscale bed and breakfast in a historical downtown Camden home. They searched nearly every small town in South Carolina before settling on Camden. It really just has wonderful attractions and good Southern charm.” 2
September 2005 – Camden Chronicle-Independent, Camden, South Carolina. “Stewards of history…They [Bruce and Katherine Brown] are completing renovations and landscaping work in anticipation of opening Bloomsbury to the public as a bed and breakfast…It is a house they plan to call home the rest of their lives.”
Common Earth Farm: Stuffed Dates 1 Sep 2015, 12:42 pm
You cannot even begin to imagine how wonderful this simple stuffed date is. I promise that they will disappear off the serving dish before all else. When my friend from Common Earth Farms first introduced me to these, I was totally hooked. So, of course, I stole the recipe and now claim it as my own: aka Bloomsbury Inn Stuffed Dates.
Fresh Dates (you can find them at the better grocery stores); buy at least 2 per person and you won’t go wrong with 3 per person.
2 Fresh Limes (zest only)
Feta Crumbles (plain goat cheese feta is best)
Quality Almonds, 1 per each date
Olive Oil (or as Rachel coined EVO)
Since I am one who likes to have all in order before I begin, I zest the limes before I begin. It keeps very well in a covered dish so the task can be done earlier in the day. I use a non-stick skillet.
Carefully pit the dates; be certain to extract the pit without cutting the fruit in half.
Place one whole almond in each date.
And, then stuff the date with the feta. Fill the pitted area full and press the date back together. Fill it full, but be careful not to overfill.
Heat the skillet over low heat. When warm, place the dates in the pan. Drizzle olive oil over the dates…not too much, but enough to sauté the fruit. Turn the heat up and sauté the dates; they will turn a little brown. Be careful to turn them continually so as not to burn a spot.
Remove the dates to a pretty serving dish – a Mediterranean plate is perfect. Sprinkle sea salt to taste and all of the lime zest over the dates. Serve hot!
I started out by saying “simple” stuffed dates, and they are easy to make and delicious to eat. They are well complimented by white wines…my friend, Gail, would serve a chardonnay, but sauvignon blanc also pairs well.
Bloomsbury Jam-Off 2015 18 Aug 2015, 3:11 pm
The third Bloomsbury Jam-Off is scheduled for Sunday, 27 September 2015! Yes, Jam-Off (amateur jam-off). A panel of jam-loving judges will be selecting the top three entries in the entire universe. Well, the top three of those j-petitors(contestants) who make a submission to be judged. The top three entries will be awarded a Jam-Off Certificate and Prize.
Be sure to follow the rules for the Jam-Off:
* All submissions must reach Bloomsbury not later than 15 September 2015: Bloomsbury Inn, 1707 Lyttleton Street, Camden SC 29020
* Each submission must be made in a pint jar or smaller, home canned (NO commercially produced items please)
* Unfortunately we cannot accept refrigerator jams
* Acceptable submissions include jam, jelly, preserves, fruit sauces and fruit spreads
* Each submission must be accompanied by a card containing:
J-petitors Name, Address, Telephone Number and Email Address (email addresses will not be shared/sold)
Title of Submission
Category of Submission (jam, jelly, preserve, sauce, spread)
Recipe (this recipe will be shared upon request…so please do not send Auntie Margaret’s Secret Recipe)
* Be sure to tell your friends they should also make a submission (ok — they don’t have to be friends)
* Everyone who submits a jam for competition is invited to the Jam-off event on 27 September
Homemade jams are on the breakfast table every time breakfast is served at Bloomsbury Inn in Camden, South Carolina. Peach Margarita with hot biscuits from Grandmother Sally Rose’s iron skillet…Strawberry Fig with chocolate croissants…Pineapple Spice with hot crescents…
Inn guests are always asking for recipes, regional secrets and tips. In fact, many want to learn how to can jam and jellies. So, in 2013 the competition was opened for j-petitors to submit their best jar of jam and recipe to compete in the first Jam-Off. Today, you can submit yours.
Deep Cleaning 17 Jul 2015, 1:23 pm
To really clean a room, be prepared to work! Every room of your property should be deep cleaned each year. Grandmother Sally Rose referred to this process as “spring cleaning”. Surprise! It does not have to be done in the spring. But, she did it in the spring because at that time she swapped from the winter window coverings and rugs to the summer ones.
Overwhelmed, yet? The process to really cleaning a room is very simple — we do every room in Bloomsbury Inn every year:
A ladder that will allow you to reach the top of the shelves and windows
A vacuum cleaner
A wet mop if your floors are not carpeted
A long-handled duster
Clean cleaning rags
One magic eraser bar for any really tough spots
Vinegar, 1 part, and water, 3 parts
Water for you to drink; it is important to remain well-hydrated when working hard
Remove everything from the room. Today is also the perfect day to repaint the room or to touch-up as required on the current paint finish.
Always work from the top down. Using your long-handled duster, dust around the top of your room to include crown molding, tops of window sills and doorways.
Dust and wash all overhead light fixtures and fans. It is a great time to ensure all the those little light bulbs are shining.
Dust/wash all window shutters/blinds.
Clean all windows. Spray windows with vinegar and water solution, clean the glass surface and the window frames.
If the window coverings do not need to be dry cleaned, vacuum them using the long arm attachments to your vacuum.
With everything removed, clean all built-ins and all wall hangings.
Use the feather duster to finish dusting all walls, chair rails and base boards.
Using the vinegar and water solution, wash all vent covers, chair rails, base boards, fireplaces door frames and doors, etc.
Vacuum the entire room north to south; vacuum the entire room east to west.
If your floor surface is solid, mop with the vinegar/water solution.
Using the carpet/spot remover to clean any small spots on the carpet/rugs. If needed, completely shampoo the carpet/rugs. Account for this step in your timeline as you cannot put any furniture back in the room until carpet/rugs are completely dry.
Vacuum all fabric furnishings (this would include mattresses/bedsprings, etc.)…yes, under the cushions and the bottoms of the furniture. Now is a good time to rotate cushions and pillows. Spot clean fabric as need be. Wash all non-fabric portions of the furniture with the vinegar/water solution. If the carpet/rugs are completely dry, return the fabric furnishings to the room. This is a great time to rearrange your furnishings!
Wash all remaining furnishings with the vinegar/water solution. By now you should be on your 2d or 3d pail of solution. Return all furnishings to the room. Be sure that you have all rugs and furnishings sitting as you desire.
It is now time to return everything that belongs back in that room, be sure you dust or preferably wash with the vinegar/water solution every item that your return to the shelves, table tops, etc. Vacuum the lamp shades before you wash the lamps. When you have returned what belongs in the room, dispose of or properly store all the leftover items.
Are you tired, yet? You are not finished. If I missed any surface, clean it, too. Sit in every location to be sure the room is arranged for the intended purpose.
Now it is your time to clean-up and put away all your supplies. Finally, you can clean yourself, fix a fresh drink and enjoy your perfectly cleaned room.
That is the proper way to deep clean a room. The most difficult part is removing larger furnishings, so I always like to have a helper. Plus, working with someone is far more fun than doing the job alone.
Bloomsbury Quiche 11 Jul 2015, 7:23 am
Perfect Butter Pie Crust
1 ¼ cups flour
¼ teaspoon salt
½ cup butter
¼ cup ice cold water
In a large bowl, combine flour and salt. Chop your butter into small chunks, cut the butter in the mixture until it forms small coarse crumbs. Add the ice cold water, one tablespoon at a time, until the mixture forms a nice smooth ball. Wrap in plastic wrap and let it rest in the refrigerator for at least 4 hour or up to 32 hours. Place your ramekins onto a baking tray. Spray your ramekins with baking oil spray. Roll the dough out to 1/8 inch. Cut the dough into circles to fit your ramekins. Press the dough into the bottom of the dish and up the sides, at the top you can leave a country feel or decorate it with a fork or spoon marking. Note: This crust will fill 4-6 ramekins depending on the diameter and depth of your dish. You can also use this to fill one 9-inch pie pan. At Bloomsbury, ramekins are always used because they present on a breakfast plate so nicely.
6 farm fresh eggs (allow to rest at room temp for at least 30 mins), beaten
¾ cup heavy cream (I use Half and Half)
1 cup baby spinach
½ pound cooked/crumbled bacon
¼ cup sweet onion
1 cup grated Gruyere cheese
Divide spinach, bacon, onion and cheese evenly between your ramekins. Sprinkle a very light puff of nutmeg into each dish. Beat your eggs into a large bowl, salt and pepper to taste. Divide egg mix evenly between your ramekins.
Bake at 375 degrees for 30-40 mins, until they are puffed and the center is set. Serve immediately.
Enjoy this beautiful Bloomsbury Quiche — make it just for you or for your family and friends. It will be the hit of breakfast. Better yet, visit Camden, South Carolina where you can be treated to one of the best breakfasts in the South.
White Grape Punch 21 Jun 2015, 2:46 pm
My great niece is co-hosting a Ladies’ Shower for a bride-to-be. She asked me to suggest a punch recipe. My go-to non-alcoholic punch is very classy and just as easy as it is classy. It can be served from an elegant punch bowl or from a fun summer pitcher — it is always a hit!
White Grape Punch
1 container Welsh White Grape Juice
1 large bottle Canada Dry Ginger Ale
Pour each container over crushed ice — I love to use the Sonic ice (yes, you can buy it by the bag — just go through the drive-thru and order a large bag of ice). My first choice is to garnish with fresh mint sprigs, but there are so many options: frozen grapes, lime spirals, fresh strawberry slices, kiwi slices (peeled). I promise this will be perfect for a Ladies’ Shower.