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Fall Fest on the Fox

Trying to plan a weekend getaway for this Fall?  How about coming to Oshkosh the weekend of of October 20-22?  Everything is walkable from Brayton B&B. Leave the car parked all weekend and celebrate Fall Fest on the Fox.

Starting off on Friday is the 13th annual Friday Fish Fry on the Fox. The Fish Fry on the Fox is a community celebration featuring an all-you-care-to eat buffet dinner, live jazz, caricature artist, horse-drawn tours of campus, face painting and so much more.

Tickets for the fish fry may be purchased online at www.uwosh.edu/fallfest.  Tickets are $10/advance & $12/door for adults;  Beverage, gratuities, tax and included. Free parking at the Blackhawk Commons, UW Oshkosh from 4:00-7:00 PM.

Afterwards why not walk down to the Time Theater where admission is free for a series of classic horror films from 8:00-11:00 PM.

Saturday morning is the Oshkosh Saturday Farmers Market.  With over 130 vendors every Saturday morning. There is a wonderful variety of products from  fresh fruits and vegetables (exotic and heirloom), fish, meats, sausage, jerky, poultry, cheeses, eggs, honey, cut flowers, perennials, shoots, prepared foods including egg rolls, kettle corn, hot dogs and brats, crepes, breads and bakery, chocolate covered soy beans, and crafts. All from 8:00-12:30.

Starting at 9:00 until 4:00 PM is the 8th annual Dragonboat Race and Festival. This is a FREE family festival at the Leach Amphitheater and Riverside Park.  Watch 40-foot long canoe-like boats race down the Fox  River.  Family festival includes live performances every hour, arts and crafts, family activities, caricatures, concessions and more.

Sunday, awake at your leisure to a full breakfast. Not ready to go home? Hop on a bus just blocks away and let Ratch and Debs Pizza shuttle you to Green Bay to watch the Packers. It is away game against Cincinnati but you can hang out at the Curling Club and watch the game while they feed you in the comforts of big screen televisions and cozy chairs. All for $30.00 per person. Call for more details and reserve your room and space on the bus.

 

Cinnamon Peach Bread

What do you do when you have an abundance of peaches? You come up with goodies for your friends, family and in my case, guests. So out of all the peach jam, custards, cobblers and kringles, I really like this cinnamon peach bread the best.

cinnamon peach breadCinnamon Peach Bread – 2 loaves

3 C flour, 1 1/2 C sugar, 1/2 C brown sugar, 1 1/2 tsp. cinnamon, 1 tsp. baking soda, 1/2 tsp. nutmeg, 1 tsp. salt, 2 peaches, peeled and chopped, 4 eggs and 1 C vegetable oil.

Preheat oven to 350 degrees. Grease two loaf pans and  line with parchment paper since they will be very moist.

In a large bowl, combine flour, sugars, cinnamon, nutmeg, baking soda an salt.

In another bowl, beat eggs and oil until blended. Add peaches and gently stir.

Add peach mixture to flour mixture and stir until well blended. Spoon batter in to pans. Bake 50-60 minutes. Cool in pans at least 10 minutes before removing to cool.

Tough Mudder

If you have not heard about the Tough Mudder event coming to Oshkosh Air Venture grounds on September 6-8, where have you been?

Tough Mudder, you ask? What is such an event? Tough Mudder events are a hardcore 10-12 mile obstacle course designed to test your all around strength, stamina and mental grit. Only 78% of entrants successfully complete each challenge. Over 700,000 people to date have participated in this event worldwide. This is a fun event, not be compared to a marathon or triathlon type events.   As hardcore as the courses are, participants meet at the finish line with a beer, a sense of accomplishment with the new pals you make and a live band. Why not celebrate? You are covered in mud and just finished an obstacle called ‘Just The Tip’. There is  mud, fire, ice-water, and 10,000 volts of electricity that you will need teammates for, to pick you up when you think you had enough.  To get over 12 foot walls and through underground mud tunnels, you will need those teammates to give you a extra bit of encouragement. Tough Mudders are team players who make sure no one gets left behind. All tough mudder participants pledge the following:

  1. I understand that Tough Mudder is not a race, but a challenge
  2. I put teamwork and camaraderie before my course time.
  3. I do not whine-kids whine.
  4. I help  my fellow mudders to complete the course.
  5. I overcome all fears.

Wow, this sounds tough and fun all at once. We are currently full September 6-8 for this event but  if you are interested in giving this a shot, you have until August 31st. to register. You can also still volunteer and cheer on others as they crawl to the finish line.

We are overjoyed that this event has come to Oshkosh and hopes that they may be here to stay!

 

Apple Pie French Toast

Apple Pie French Toast- Serves 4 healthy servingsApple pie french toast

1 16 oz loaf of Hawaiian Bread, 4 eggs, 1/2 C heavy cream, 2 1/2 tsp. cinnamon, divided, 1/4 C sugar and 3 C apples

Preheat oven to 350 degrees

Spray an 8×8 pan  and set aside.

Mix eggs, cream and 1/2 tsp cinnamon.  Break bread into med. size pieces and add to the egg mixture.  Toss to coat well.

In a small bowl mix remaining cinnamon and sugar.

Peel, core and slice apples into thin slices. Add 1 1/2 C apples to bottom of dish. Sprinkle with cinnamon sugar. Cover with 1/2 of the soaked bread pieces. Layer with half of the remaining apples and more cinnamon sugar. Repeat.

Bake 50-60 minutes. Drizzle maple syrup over the top and garnish with whipped cream.

New video to match our website.

I don’t know about you, but this summer has flown by. It even seems more so these last couple of weeks with Fall school sports practices beginning, school registrations, physicals, hair cuts, pictures, school shopping…I am giving myself a headache just rethinking about all the running around I have been doing plus still trying to run a bed and breakfast.

If I can add one more thing to the mix, we are having a new video shot tomorrow for our website. Laurie Marie Photography will be coming in and taking some pictures and video of guests checking in, enjoying wine and cheese, socializing and having breakfast. I think she may even add in me making breakfast and the joys of keeping the inn in tip top shape. We are really excited to update to our video since our website was just updated over the Spring and we want our new video to have the same type of fun vibe that our website carries over. It will be a few weeks before it is completed, but I promise you, once its done we can’t to show you.

Apple Potato Sausage Scramble with Apple Cider Syrup

I wasn’t going to post this recipe for a couple of reason. The picture doesn’t represent well. I should have pictured it in the frying pan. Also, it is really just a combination of what I had left over in the refrigerator. However, the flavor is really good and you can take out or add whatever you have laying around. The apple cider syrup recipe comes from my candy apple french toast recipe originally posted May, 2011.  Since I had some left over from a previous breakfast, I thought I would try drizzling it over my eggs. Great combination!

Sausage scrambleApple Potato Sausage Scramble with Apple Cider Syrup – Serves 5 healthy portions

Apple Cider Syrup – 1/2C sugar, 1 1/2 tsp, bisquit mix, 1/2 tsp. cinnamon, 1 C apple cider, 1 TB lemon juice and 2 TB butter.

Mix all ingredients except butter in a saucepan. Cook stirring constantly until thick. Boil 1 min. Remove from heat and stir in butter. Leftover syrup with last a few weeks in the refrigerator. Set aside until sausage scramble is done.

Sausage Scramble – 2 TB plus 2tsp. olive oil, 2 large potatoes peeled and cubed, 1 small onion, diced, 2 Lg apples, peeled and cubed (granny smith works well), 1 bag of sausage crumbles or 6 sausage links sliced, 1/2 red pepper, diced, 1/4 C shredded cheese, 5 eggs, salt and pepper to taste parsley for garnish.

Heat 1 TB oil in skillet over med. heat. Saute potatoes about 7 minutes. Add 1  more TB oil to skillet and saute onions and peppers with potatoes another 5 minutes until golden. Remove potato mixture and set aside.

Heat 1 TB oil in the same skillet over med. heat and cook sausages.  Scramble eggs and pour in the same pan as sausages. (Drain grease before hand if any).   scramble eggs with sausages until just slightly under done. Salt and pepper and add to potato mixture when done.

Add remaining 2 tsp. oil to skillet. Saute apples over med. heat about 5 minutes. stirring to prevent burning. Add your potato  mixture to apples and stir to mix together. Add shredded cheddar and stir gently. Saute everything together about 5  minutes.

Serve. Drizzle apple cider syrup over potato  mixture and sprinkle with parsley.

 

 

Roasted Red Pepper and Horseradish Hummus

I have overindulged this past week with EAA. I tend to try everything I make, just to make sure that before it goes out for others to enjoy, that it tastes like I think it should. This is not a problem usually, but this week, I had several left overs. I tended to make more than what I should in fear that there would not be enough. Therefore, I had several of my own breakfasts and desserts. Therefore, this week is the a good week to try to get back on track. Hummus is a great way to do that.  I like to throw everything in the blender so it gets nice and creamy without too many lumps. You can literally throw whatever ingredients in the blender you like from french onion dip, hot sauce, buffalo wing sauce, etc. just depending what you mood is. Listed below is one of my favorites since it really is the beginning to all great hummus recipes. Go ahead and mix in other things after these or delete them all together. Your call.

Horseradish and Red Pepper Hummus

 

Roasted Red Pepper and Horseradish Hummus- 

 2 cans garbanzo beans, drained,  ½ cup tahini, ½ cup extra virgin olive oil,  2 TB lemon juice, ½ bunch cilantro ½ cucumber, peeled and cubed, 1 red pepper, chopped, 1/2 jalapeño pepper, seeded, 1 TB granulated garlic, 1 TB horseradish and salt and pepper to taste.

Throw all ingredients in a blender. Blend well and serve with pita chips or whatever you like.

Phew… EAA…What a week!

I look forward to EAA every year. I get to see a great group of people usually only once a year and get to meet some amazing new people in the process. We get calls for lodging for Air Venture up two years in advance to the day of to before the week is through already for next year. Our process is somewhat different than most for EAA. The people that stay with us for instance this year, already get dibs for next year. I call each and everyone in January to confirm. If plans change for them at that time, I pull the next person on our waiting list. However, if someone that stayed with us cancels anytime after January, and they want to come back lets say in 2015, they would have to go on our waiting list. Therefore, they lose their spot. It gives our regulars priority, but also gives someone new a chance to come.

For instance, this year we had a new couple from Austria visit us for the week. Dr. Helmut Huber and his lovely wife Petra. They have never been to Oshkosh before and loved it! They were on the bus by 9:30 AM and were never home before 12:00, I don’t’ think.  They are already thinking about their trip next year and we can’t wait to see them again.

We also had a guest that had to depart early, so I opened up their room online and it was immediately filled by a wonderful couple from Arkansas. They have always wanted to come and had  never had the chance. At the last minute they said, “lets try getting into Oshkosh for AirVenture” which is how they found us. We are overjoyed to make new friends and enthusiasts of EAA.

Paul is a Kitfox vendor who stays with us every year. We have become wonderful friends and plan on visiting him hopefully next Spring or Fall in Idaho where he flies people  into dude ranches. He has totally convinced us that this is what we need to do, so our next years family vacation is being planned as we speak. Paul introduced us to the owners of the company of Kitfox who are equally amazing! So much in fact that they took us up in their plane. I have to admit, I was a little leery at first since I had never been up in such a small aircraft. I really had to convince our daughter Chase that she should really experience this adventure as well.  Needless to say, we both loved it! A video was also shot of us landing on a grass air strip near Neenah. Thanks Tom for doing that!

 

 

 

 

 

 

We were also blessed to be able to be on the EAA grounds this year to experience the sound of Chicago and Gary Sinise and the Lieutenant Dan Band along with the Premier of the movie Planes, witness the night air show and hot air balloons. Whew… I am exhausted, but flying high!

 

 

 

 

 

 

 

 

Following are a few of our other guests that frequent us with their planes. I love showing them off. They are beautiful!

 

Cucumber Salsa

Okay, I admit it, my garden looks like a weed bed. Some things are growing but nothing I could eat. That is until I found a cucumber the size of a football. I wasn’t sure if it would be woody tasting, but it wasn’t too bad. Then my friend Gretchen gave us some from her garden since my daughter can’t get enough of them right now. It was so much sweeter and jucier. I hope she has more. Wink wink! I decided to throw together some cucumber salsa. Yummmm! Very refreshing. I didn’t have any tortilla chips so I nibbled on some wheat thins with them. I actually like it that way better. Oh, by the way because it has Greek yogurt in the mix and not sour cream- very good for you too. Eat as much as you like.

 

Cucumber Salsa – About 2 1/2 C cucumber salsa

2 C cucumber, peeled and chopped, 3/4 C tomato, chopped, 1/4 C red onion, 2 TB parsley, chopped, 1 jalapeno pepper, seeded and chopped, 4 1/2 tsp. cilantro, chopped, 2 tsp. minced garlic, 1/4 C non fat Greek yogurt, 1 1/2 tsp. lemon juice, 1 1/2 tsp. lime juice, 1/4 tsp. cumin seed, and 1/4 tsp season salt.

In a med bowl combine the first seven ingredients. In another small bowl combine the Greek yogurt, lemon juice, lime juice, cumin seed and season salt. Pour over cucumber mixture and stir together. Don’t worry if it seems a little dry. After it sits for a bit the juice blend nicely together. Serve immediately, or let chill.

 

Keep it up, Paine Art Museum and Gardens

I am always bragging up our convention and visitor bureau for how hard they work to bring so many great events to Oshkosh. I also give kuddos to our city for keeping it clean, beautifying it with flowers and putting Oshkosh on the map when it comes to our riverwalk and expending our waterways with new business.

This week though, I would like give a big thumbs up for the Paine Art Museum and Gardens. First off, the Chihuly exhibit that they have featured is utterly amazing. The pieces are exquisite, unique and  I can’t even imagine how they were shipped and set up. Wow! If you have not seen this exhibit, get in there now before it leaves on October 13th.

I have also received two other events at the Paine that made me want to be a part of what they are offering and go so badly that I just had to share it with everyone.

The Paine is launching a new group to foster the next generation of cultural enthusiasts. The group is called “The Contemporaries” and focuses on connecting people ages 21-45 with the Paine and one another to enjoy and learn about art and gardens. The group’s first gathering is Saturday, August 10. Guests will enjoy a private viewing of the Chihuly exhibition followed by croquet and cocktails in the gardens. Tell me this does not sound like so much fun! RSVP by August 5.

Next is the Swing So Cool, and Sway So Gentle Jazz in the Gardens on September 7th. from 5-9

Set amidst the Paine’s radiant gardens, the evening is inspired by the style and sounds of Palm Beach and features fine wine, seasonal foods by Zuppas and live jazz by Lighthouse Big Band, an eighteen piece ensemble. Reservations are now being accepted.

 

Bruschetta Cups

I am finally getting some tomatoes in my garden, but they are all still green. However, the the farmers market where I have been getting my share have been wonderful!

I have to do a little bragging. I think I make the best bruschetta topping. If you don’t believe me, try this recipe of mine and tell me what you think. I took this recipe and put it in some Tostidos scoops. The only problem with this though is sometimes the tortilla cups get a little soggy if you go overboard on the balsamic (which I do sometimes, since It is soooo good). You can leave the bruschetta topping though on the side for your guests to add to their cups or on toasted baguettes.

bruschetta cups2Bruschetta Topping

1 C grape tomatoes, 2 TB virgin olive oil, 2 TB shredded parm cheese, 1 TB Balsamic vinegar, 1 TB fresh basil, 3/4 tsp. salt, 1/2 tsp. pepper and 1 garlic clove.

Place all ingredients except garlic in a food processor. Chop coarsely. Transfer to a small bowl and add garlic. Stir. Seve  on toasted french bread or a pepper cheese bread, scoops.

You will also see tomato skewers around the outside of the platter here. I skewered halved cherry tomatoes, and fresh  mozzarella pearls and then drizzled a reduced balsamic vinegar over the top and sprinkled fresh, roasted basil.

 

AirVenture 2013

It is that time of year again when the sound of the jet engines fly high above the Oshkosh skys. You will be noticing as each day passes this week, the sky will become more brilliant with the different types of planes coming in for AirVenture which begins July 29th for one week.   Many air enthusiasts, arriving in Oshkosh, say that it is a thrill to be one of more than 10,000 aircraft flying into Oshkosh and landing at what becomes the busiest airport in the world for one week. Whether you have never been to AirVenture or have been coming for many years, there is something for everyone whether its an informational group session, or entertainment such as daily air shows, aerobatics, pyrotechnics and even an opening day concert from the well known group, Chicago and a Saturday night air show. There are activities such as workshops, demonstrations, Theater in the Woods and even KidVenture to give everyone something fun to do.  All this is included in your daily admission.

From sun up to sun down, AirVenture brings back attendees year after year and is something everyone needs to experience.

Photo courtesy of Oshkosh Convention and Visitors Bureau

Photo courtesy of Oshkosh Convention and Visitors Bureau

 

Individual Key Lime Pies

I am a big fan of key lime pie but sometimes they are too sweet or too tart. These are just right and just the right size too. Being as hot as it has been, these little treats are so refreshing and so easy to make as well.

Individual Key Lime Pies

1 1/2C graham cracker crumbs, 3 TB sugar, 1/3 C melted butter, 3 eggs whites, beaten, 2 (14oz) sweetened condensed milk, 3/4 C lime juice, 1T lime zest, and 1/3 C nonfat greek yogurt.

mini key lime pies

 

Mix graham cracker crumbs with melted butter and sugar. Press 1 TB graham cracker mixture into the bottom of a cupcake liner or mini pie pan. Bake for about 8 minutes.

In another bowl, mix together egg whites, condensed milk, lime juice, zest and greek yogurt.

Fill cupcakes or pine tins about 3/4 full with mixture. Bake for 13-15 minutes and cool completely.

Top with a whip cream topping and then garnish with a lime wedge to decorate.

Backyard Remodel at Brayton B&B

We have been busy remodeling the back yard. The rain added on a few weeks and then there was the tree roots and curb that ran about 4 foot down that had to be removed to put up the fence. Man, the things you run into when doing a remodeling project. You would think we would know better, but no, we always wish for the best. Scott is just putting the finishing touches on adding lights and I am still adding a few more greenery items, but I wanted to give you a sneak peak. Great place for a wedding or family reunion.  A few guests have enjoyed breakfast out here last week and couple glasses of lemonade and wine have been served as well. We are really enjoying it and I hope you will come and visit so you can too.

 

Rock USA 2013

 

Compliments of Oshkosh Convention and Visitors Bureau

Compliments of Oshkosh Convention and Visitors Bureau

Get ready for another great weekend of music in the Event City at the Ford Festival Grounds for Rock USA! I have to admit some of these groups I have never heard of, but others I am big fans of. Some of the headliners are Van Halen and Twisted Sister.  Some of the sideliners are just as good though like Buck Cherry, and Great White. Saturday should be a kick butt day though with Ratt, Jackyl, Dokken and Road Trip. I only hope they have better weather than Country USA when it got pretty wet most days and muddy in the beginning.

There is plenty of parking, great camp grounds and is only a short 10 minute drive from us. I don’t know if we will be able to make it this year, but I am sure I will hear all about it. Last year was fantastic!

Ham and Pineapple kabobs

I have been on an appetizer kick lately on trying to come up with some new items, so you may see several weeks worth of party pleasers, but don’t worry, I will try to sneak some breakfast items in as well. I have done this recipe two different ways depending how much time I have. Try both. They are equally good, but with a different taste because of the grill.

Ham and Pineapple KabobsPineapple ham kabobs

Option 1. Use the grill

Mix equal parts of melted butter, pineapple juice and apple butter ( I have a great and easy recipe for this that I will share will you this Autumn). Season with apple cider vinegar and all spice.

Skewer fresh pineapple that has been cubed with either sliced deli ham or sliced bone in ham(leftovers from dinner) and grill for 5 minutes total flipping half way through.

Option 2. Use your oven.

Do the same as above, but roast for 5 minutes at 400 degrees. Serve warm.

 

I served these with a spicy Marmalade sauce that I got as a gift, but bar B Q sauce, honey mustard, plane marmalade or sweet and sour sauce would all work great too.

Have you seen the “Scene”?

I am a big fan of the Scene newspaper that comes out on a monthly basis, but this month I feel like I hit the jackpot. It is filled full of Oshkosh events, festivals, new retail shops that have opened and new ones that will be opening soon, plus tons of great news worthy articles and advertisements.

Let me start out by pointing out the great picture on the front cover. It shows a group of people at Country USA having a great time. After 18 years, this was the strongest year ever with opening day bringing in over a record number of 30,000 people. Expect to see Luke Bryan, Gary Allen, and Carrie Underwood in 2014.

As you open the cover there is another music festival being promoted in downtown Oshkosh. It is known as the Oshkosh Main Street Music Festival with over 100 musicians, artists, comedians and entertainers, many local to Oshkosh and Northeast Wisconsin. They will playing at over 15 venues on Main Street and the surrounding streets.  Just a few to be named are Dead Horses, The Traveling Suitcase, Jazz Orgy and many others. All this music is FREE from August 1-4th playing at great downtown locations like Peabody’s Ale House, Becket’s , Oblios and the Time Community Theater are just to name a few. http://oshkoshmainstreetmusicfestival.com

Want more music? How about coming to the historic Masonic Temple at 204 Washington Ave, downtown Oshkosh on July 20 and 21. Musicians will be coming from across the country to bring together different genres of music. Meeting the musicians will also be promoted with valuable workshops and demonstrations. Go to http://clawhammerfest.com for more info.

Turn to page 38 and you will see what all the buzz is about in downtown Oshkosh. Our Downtown Saturday Farmers Market has been going strong now for a couple of years, Live at Lunch concerts in the Opera House Square where you can grab a bite from a local restaurant and hear some great music and then there is the Time Community Theater showing many great FREE movies in the evening. We have to welcome some new comers now to the area. First off, Oshkosh Community Church located on the corner of Main and Merritt. Jackie’s Sweet Memories on the corner of Main and Parkway. Finally a small grocery store downtown where I can quickly run in and out to get those items I forgot for breakfast. Backlot Comedy House at 424 N. Main will focus on sketch and improv comedy on the weekends and offer acting classes for kids and teens.  Winnebago Bicycle on the corner of Main and Merritt will be opening  mid July and offering new and used bikes and related accessories with a service department. Renting bicycles, is that yet to come? Let us know!

Courtesy of Oshkosh Convention and Visitors BureauLets not forget EAA. We always talk about planes, but Chicago returns to AirVenture this year on opening day, Monday, July 29th. Chicago is only second to the Beach Boys as the most successful rock band, in terms of both albums and singles states Billboard chart statistics.

I could literally go on and on, but why don’t you just pick up a copy yourself. Check out all the restaurants that are offering great daily specials and some of the other great articles. Enjoy!

LiFest 2013

5123852129_40c3481c2a_mMy husband always says once the Fourth of July gets here, our summer is half way through. I like to think of it as we have two more months to go. Its sounds so much better. Besides, July has so much to offer for events, such as LiFest, a Christian music festival, that starts Thursday, July 11th. It is at Sunnyview Expo Center, which is only a 5 minute drive from us.

Just a few of the artists that are performing are skillet, Toby Mac, Newsboys and so many more. Its not just music though. There are wonderful speakers like Alan Greene, Shaun Groves and Bob Lenz who has stayed with us in the past; wonderful man and great speaker as well! There are also comedians performing such as Jeff Allan and a kids zone so the whole family can be entertained. Speaking of being entertained, how about participating in the 5K run/walk on Saturday or how about basketball, volleyball or a dodgeball tournament or trying your hand at archery? Personally, acting like a kid again with the inflatable games sounds pretty good to me. Don’t forget about meeting the artists too!

Sunday is free day, parking too! Come and experience what LiFest has to offer!

 

Asparagus and Prosciutto Baguette

I am posting this recipe a day early this year in case you want to try making this for your 4th of July party. This asparagus this year is really good. The spears are uniform and not too chunky which gives them that woody taste that is not appealing. They are almost sweet with a hint of spice which makes them especially good in quiches and appetizers like the one I am sharing with you today. I also served these at the Miss Wisconsin board party a few weeks back. They were a big hit!

asparagus baguettesAsparagus and Prosciutto  Baguette

Asparagus spears, prosciutto, olive oil, salt and pepper, butter, garlic, baguette loaf.

Slice your baguette about 1″ thickness. Drizzle with olive oil and bake at 400 degrees for 5 minutes.

Cut off about 3 inches from your asparagus, using only the top 3″ of the spear. Toss with with olive oil and salt pepper until coated. Let sit.

Mix soft butter with chopped fresh garlic. Spread on baguette slices. Don’t be shy. Thick is good! It will give the rest of the ingredients more flavor. Wrap a 1/2 slice of prosciutto around a couple of asparagus spears and lay on top of buttered baguette. Serve and watch them be devoured!

Sawdust Days Festival

Sawdust Days Festival is only a couple of days away. Can you believe that the city has been hosting this FREE event since 1972? Wow! It is completely run by volunteers. Profits are all donated to Menominee Park and the spectacular Festival of Lights that happens in December.  Not only are there rides  and music for everyone including Rock, Blues and Americana but great food, a flea market, multi cultural activities and events happening everyday right in Menominee park next to Lake Winnebago. A 5K run/walk is also happening on Saturday, July 6th at 8:30.

Lets not forgot the fireworks as well that are sponsored by Festival Foods. July 5th at 9:45 is when the show begins over Millers Bay. We plan on taking the boat out with some of our guests to watch the show over the Lake. It really is the best way to watch them if you ever get the chance. I have included some favorite pictures of  mine that were taken in past 4th of July events on the water.

Courtesy of Oshkosh Convention and Visitors bureau

Courtesy of Oshkosh Convention and Visitors bureau

July 4 2010 a night with our guests and friends.

July 4 2010 a night with our guests and friends.

Thank you Denise for taking this wonderful picture of us in 2010

Thank you Denise for taking this wonderful picture of us in 2010

Awaiting the darkness for the fireworks to begin

Awaiting the darkness for the fireworks to begin

Courtesy of Oshkosh and Convention Visitors Bureau

Courtesy of Oshkosh and Convention Visitors Bureau

Balsamic Berry Baguette

StrawberriesI just went strawberry picking on Monday to Prellwitz Produce in Ripon. The strawberries are bright red, huge and juicy this year because of all the rain we have been receiving. I wanted to share with you a  picture of one of the four flats that I picked this year. Because we are prime picking season, I thought I would share with you a strawberry recipe that I served this last week to the Miss Wisconsin board along with a a few other goodies that you will see in the upcoming weeks.

 

Balsamic Berry Baguettes

I baguette loaf sliced about 1″ thickness. drizzle with olive oil and bake at 400 degrees for 5 min. Set aside.

Toss sliced strawberries with 1/4 C sugar and drizzled balsamic. Go based your taste.  Set aside.

Mix 4 oz. cream cheese, 1/4 C powdered sugar and 1 tsp. vanilla together. Spread cream cheese mixture on baguette. Top with strawberry topping.

Strawberry Balsamic Baguettes (2)

Country USA Music Festival

One of the biggest events in Oshkosh, and one event that brings in some of the biggest names in country music, would definitely be Country USA. Country USA is a music festival that is five straight days of non-stop music and fun! All five days include performances from superstars like Eric Church, Sheryl Crow, Billy Currington, Toby Keith, and Dierks Bentley this year. Talk about a lineup!  It is definitely a great place to go check out if you are looking to listen to some great country music and have a blast on a summer night.

The festival takes place from Tuesday, June 25 to Saturday, June 29 at the Country USA grounds, located right off of Washburn Street. Ticket prices vary and different ticket packages are available for purchase. Gates open between 1:30pm and 3:00pm depending on the day you attend the festival. This event has been going on for 18 years, and in my opinion is one of the reasons that Oshkosh gets its name as Wisconsin’s Event City. With such big time performers, you cannot deny that Country USA is one of the best festivals in the state!

Country USA 007

Photo courtesy of Oshkosh Convention and visitors Bureau

Apple Pie Egg Rolls

These little cuties are so fun to serve for breakfast or dessert and are a breeze to throw together. This morning I served them with the Salmon and Dill Frittata which by the way was a recipe posted before.

apple pie egg rolls

Apple Pie Eggs Rolls – Make 8

 

2 apples, peeled and diced, 1 TB lemon juice, 1/3 C sugar, 4 TB flour, 2 tsp. cinnamon 1/4 tsp. all spice, 1/8 tsp. salt, 4 egg roll wrappers (small size), and  1 egg lightly beaten

Whipped Cream dip
3/4 C heavy cream, 1/4 sugar, and 2 tsp vanilla

Directions

Preheat Oven to 350 degrees.

Peel and chop up apples. Add to a medium bowl. Add remaining filling ingredients to bowl and stir together until well combined. Allow mixture to sit for about 10 minutes.

Lay 1 egg roll wrapper onto a clean surface and brush edge with a 1 inch perimeter of egg wash.
Spread 2-3 tablespoons of the filling across one side of the prepared egg roll wrapper. You do not want to over stuff these.
Fold the sides over and brush with egg wash. Carefully roll filling tightly in the wrapper and press gently to seal.
Place onto a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat until all the filling and wrappers have been used.
Bake egg rolls for 20 to 25 minutes or until golden brown and crisp. During the last 5 minutes of cook time, pull out and brush with a little melted butter and sprinkle cinnamon and sugar on top. Put back in oven for remaining 5 minutes. Serve immediately with sweetened whipped cream.
 WHIPPED CREAM Dip: Place cream in a mixing bowl and whip with a hand mixer, on medium-high speed. As the mixture thickens, slowly add sugar until fully incorporated. Add vanilla. Whip until stiff peaks form. I sprinkled a little cinnamon on top as well.

 

Brayton B&B gets an intern

For the last couple of years I have been talking about getting an intern. Fox Valley Tech, here in Oshkosh, has a hospitality and tourism program.  I thought it would be great to be able to give back to someone by providing experience and possibly a career path. I wasn’t seeing the big picture though until a past guest and I got talking about social media. I know many of my other innkeeper friends will agree that we all spend a great deal of time promoting our businesses through Facebook, Twitter, blogging, etc. It seems endless  and at times mind boggling trying to shuffle running an inn by physically doing all the tasks at the inn and then behind the scenes as well with things such as this. So for the time being, instead of training someone to do everything at the inn, I decided to get an intern to do some of my blogging to start off with.

If you don’t know this about me, I like to do everything myself. I have a hard time giving up control. Ask my family and friends. So, having someone blog for me is a huge step of trying to let go and manage my time a little better. This process though will be baby steps. I will still be blogging every week myself with recipes, since sometimes I don’t even know what I am going to post until the day of. I will also still blog about personal events, and things that happen at the inn( I think), until I can give up more maybe down the line.

So, I would like introduce you to Kyle. No, you can’t see him, but you will be able to get a sense of who he is from his blog entries. Kyle attends UWO, works a full time job and now interns for me. Kyle is interested in marketing, so he hopes to gain experience from blogging, analyzing  my Facebook page and working with Google. My hopes is that he can take away some experience by using me as his learning device and I can gain a little more freedom from my computer. Thanks Kyle!

Miss Wisconsin 2013

I really feel like summer has arrived. Finally!  Other than the warmer temperatures, Oshkosh gets into full swing starting with the Miss Wisconsin scholarship pageant.

We are very excited that the Miss Wisconsin judges will be staying with us this year. They will have privacy of the entire inn to themselves for business and hopefully some relaxing time as well. Several of these judges have spent years in the pageant industry judging, volunteering, competing and or serving on the scholarship committee. They come from all over the country and we couldn’t be more excited that they are here with us.

The Miss Wisconsin competition will represent women from Wisconsin who will make their way to the Miss America pageant.  Winning the competition is not only a great milestone, it also provides the winner with a chance to get out and advocate for a cause that she feels very strongly about. Last year’s winner, Kate Gorman, promoted her platform ‘Take a Healthy Bite out of Childhood Hunger’ which helped to advocate for better nutritional habits. All the ladies receive an incremental amount of funding for the school of their choice for the effort they put forth for the show. Scholarships are given out by the Miss Wisconsin Scholarship Foundation as well as by other sponsors that are proud supporters of the event. The pageant will be taking place in Oshkosh, at the Alberta Kimball Auditorium, starting June 19th - 22nd. 

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