Summer was busy at Bedford Landings Bed & Breakfast, but summer is over and we are moving into fall. Many of our summer guests have indicated that they wanted to come back as the leaves were changing. I am not sure when the leaves actually change. It’s all a nature-driven formula where trees adjust their chlorophyll. The length of the day, the changes in temperature, and the rainfall all come into play. Higher elevations change first but according to the Virginia Department of Forestry, our peak season for central Virginia will be October 10-20. Some other sources push this out 5 days since we have still held to warmer temperatures.
At Smith Mountain Lake, the season is extended with special events scheduled into the fall. Make your reservation as soon as you can plan it out! But also consider a Flightseeing airplane ride with Jack over the lake or the Peaks of Otter!
Some of the events include such fun as:
• Harvest Festival at Booker T. Washington National Monument
• SML Fall Chili and Craft Fest – at Bridgewater Plaza
Veteran’s Day Ceremony – D-Day Memorial, Bedford, Va
Thomas Jefferson’s Wine Festival- Poplar Forest
Christmas Around Bridgewater– Santa Arrives
For additional events, check out the SML Chamber of Commerce Calendar.
When I was a senior in high school, I received an Instamatic camera from my parents for Christmas. I loved taking snap shots and getting the film results back! Yes, it would take about 2 weeks for developing the film, but I checked the mailbox every day until the prints were returned. I don’t know what happened to that little camera.
Later, in my professional (working) years, I was always the one to be an early adapter with new technology. I learned how to use the digital camera in the office and was the one who remembered to bring the camera to the meetings and conferences. At first these cameras actually held a 3.5-inch floppy disk and only about 4 or 5 photos would fit on that disk! But you could insert it right into the computer much like today’s microchips.
I joined a local photo club sponsored by the Smith Mountain Arts Council and quickly learned that my technology was out of date. I needed a new camera!
At Christmas, my husband proudly handed me a gift to unwrap and there it was…a new camera. He got a good laugh giving me the original camera I had started with but then gave me the REAL gift of an Olympus OM-D.
I will never be a professional photographer although I enjoy dabbling! Each month, I go to the photo club meeting and listen to the experienced photographers speak photo-ease; shooting in the raw, using presets, bracketing, stitching, etc. Some of this I am clearly not ready for yet! I am still learning the basics and must admit to often checking my settings with the AUTO button before guessing the best shutter and aperture settings. Apparently learning to know what settings to use should be a quick and automatic response and one that signifies that I have “control” over my camera and don’t just let the camera decide the appropriate settings.
What I really enjoy about photography is capturing a unique shot, using light and shadows for drama and emphasis, and capturing memories so I can revisit the photos later (when I am old and senile!!) or to use to market our Bed & Breakfast.
When I was an early childhood professor, we often would take photos of the children at work/play then show the pictures back to the children to ask them what they were thinking about at that time or what they were doing. It is a great technique understanding their thought processes.
I find that I am less interested in understanding technology of what makes it happen and even less able to manipulate the photo with post processing software. I want to capture the “perfect” shot by what I see with the lens not rely on knowing that I can adjust and make a good shot even better by spending hours with post photo processing software. I have even wondered, is photo processing cheating?
If I have captured a photo that I think is worthy to enter into a photo show and it competes against one that has been highly processed, which one is more genuine? Which one has been entered fairly?
I was trying to think of a parallel where technology allows the job to be easier and get a better result. When I moved to Raleigh, NC, I carried a map with me. It was before GPS and I had to learn my way around. My children used to say, “Mom, all you do is look at that map then turn around.” Indeed I did but I learned the north-south streets and the east west streets and all of the short cuts to get around by the time GPS emerged! So is relying on a GPS cheating? It sure makes the job easier, doesn’t it.. and saves time.
Maybe I am cheating a little. I do crop and adjust exposure from time to time. I don’t do a lot of other adjustments. In understanding myself and this issue, I did some reading and found that there are two schools of thought. Apparently Ansel Adams spent hours editing his work, albeit with film. Some feel that post processing is not genuine and others think it allows more control over one’s work.
In writing (to work through my feelings) about photo adjusting, I determined that I am at just at an early stage of learning. I need to understand the basics before I can trust and believe in the added techno-enhancements. Maybe first in learning the basics of photography, then later the added technology in this newfound hobby will come easier to me. In the meantime, I really like some of what I have captured, without much knowledge of how to make it even better! But I am still learning though! And it is all in the eye of the beholder — as well as the camera!
When guests make reservations, we ask them about dietary restrictions and to name foods that they just don’t like. Within reason, we try to accommodate special diets in planning breakfasts. For example, we can easily substitute almond milk for cow’s milk, or although we hate to do it, we can use gluten-free flours for biscuits when we have planned “homemade biscuits by Jack.”
We can serve naked bacon for diabetics by leaving off the pecan encrusting with our signature bacon. For and those who can’t eat pork they get turkey sausage! And we have vegetarian guests who we can please with a healthy veggie frittata! Many who make special dietary requests make them because of particular health reasons!
Vegans are a little difficult in that we need to probe a little deeper to ask if they can tolerate butter, eggs cooked within a dish, or yogurt. This week in planning for a guest, we were asked to cook vegan but “don’t go to any trouble.”
To clarify, we like going to trouble to #1 please our guests and #2 so any guest doesn’t feel singled out. Just putting a little peanut butter on toast and serving it is not really our style. So please know that when you come to Bedford Landings, we don’t do toast. Instead, for breakfast you get a served and plated home made breakfast with fresh ingredients (With the exception of English Muffins for Eggs Benedict, we make everything from scratch. We haven’t mastered home made English muffins…yet!)
But I digress. Let me go further to describe what we are preparing for our Vegan guest. I was talking with a friend of mine who was busy in her kitchen making pumpkin spice Biscotti. Wow! Pumpkin spice Biscotti- that would be perfect!
I learned of the biscotti when I was thanking her for a gift that she sent to us – silicone fingertip hot pads. I have seen the rubberized hot pads (or do you call them pot holders) in kitchen shops but they looked as if they would melt against heat. Due to this thoughtful gift, I can now report that they do not melt! I just keep wanting to make them talk to each other like little puppets! But, in the meantime, Kelly shared her biscotti recipe with me. Thank-you! I just wish I could convey the wonderful aroma of baking biscotti as I write this blog!
The mix went together beautifully. It only called for half a cup of pumpkin. What does one do with the other half? Feed it to the chickens of course! They loved it!
The recipe was not too difficult. We like made from scratch, not too difficult recipes! Since it is a new recipe, I made it a day ahead of time, in case it flopped. But it’s supposed to be dry, right?
Take a look at these photos of the process and note the cool neon green fingertip hot pads!
Of course biscotti will be accompanied by other fruit and side dishes plus the non-vegans will get the pecan-encrusted bacon and savory omelets besides.
The batter is baked once for 20 minutes then cooled, sliced, and baked again to dry. A glaze of white chocolate is totally optional.
Dedicated to our (late) friend Tom Brown who truly loved to eat and would have surely tried this recipe!
As Innkeepers, we spend some amount of time “waiting” for our guests to arrive. Certainly on Fridays, we know better than to make plans for ourselves. Sometimes people get caught rush hour or just can’t leave work early enough to arrive for an afternoon check-in. When they do arrive, they are often frantic from driving curvy roads or frazzled from sitting in congested traffic. With the look of “finally we are here” and with the weight of their world on their shoulders, we welcome them into our home at Bedford Landings. We only hope to watch their stress melt away. After a good night’s sleep on our Comphy sheets and comfortable rooms, they are arrive for breakfast (8:00 prompt) ready to greet the day and learn more about lake life.
Amazingly enough, your Bedford Landings’ innkeepers don’t just sit at home waiting for guest arrival or for the phone to ring. Jack and Karen are pretty active in this bustling small community.
We are members of Bethlehem United Methodist Church and sing in the choir. We serve on committees within the church as well. We are members of the SML Chamber of Commerce and Jack is a board member and serves on several sub committees. Karen is a board member on the Smith Mountain Arts Council. She provides leadership for the Lakeside Singers and is active in various other arts activities. Another of the arts activities in the Lake Writers.
This past winter, we invited the Lake Writers to come for an afternoon of cookies and conversation at Bedford Landings. We took the writers on a tour, then challenged them to write about some aspect of the Inn. This resulted in 20 short stories that Karen has compiled into a Bedtime Storybook that now can be found in each of the guest rooms. Local graphic artist, Robert Downey completed the final layout for and cover for this charming little book simply entitled “Sweet Dreams at Bedford Landings.” We did not compile this as a moneymaker although we have a limited number we are willing to sell for $6.00 each. Instead we wanted to let our guests have some insights into our lives and aspects of our home.
Besides writing, visiting with family and being on the lake, Jack has been ever so busy in the hangar working on building the RV-10. I gave him a mug for Father’s Day that asks, “R-V there yet?” Nope, we are not. But he says by the “end of the year.” I am not sure which year he means, but he has the instrument panel in and the doors on the plane now. Soon it will be time to mount that engine that has been sitting in a crate for about 12 years. He ordered it on Amazon (of all things!). It has never been out of the crate but he says, “because it has the log books,” he knows it was rebuilt as a engine for an Aztec and looks to be in great shape. OK. Awaiting seeing it up and running! Stay tuned.
During her time here, the rest of the family spent a weekend with us. Numbering about 20 people, it was drama-free and joyful! The kids all got along and the adults shared life experiences adding to our collection of family stories that will be told in years to come!
But now that’s what it’s all about, isn’t? Living life NOW! Not waiting! What are you waiting for?
Come visit Bedford Landings! We will be here when you get here…
Jack and I picked a large container of blueberries last week. Weighing in at 2.5 pounds, we paid $11 for the berries from Buffy’s Berries, the farm just up not far from us on White House Road. It was a nice operation. They have (it seems) about 100 very mature bushes loaded with berries this time of year.
This week, we have had fun experimenting with new recipes. I just wanted to share a few with blog readers.
We have a great waffle/pancake batter recipe and instead of putting the blueberries in the batter, we did a blueberry sauce.
Boil 2 cups of berries
1/3 cup water
¼ c. sugar
2T. lemon juice
Dissolve 1 ½ T cornstarch in a bit of warm water (whisk so there are no lunps)
Add to the boiling sauce. It thickens fast. Remove from heat and serve over pancakes.
The next day we made scones. Dusting them with confectioners sugar, they looked lovely on the plate. Then today I used my friend (and previous innkeeper) Susan’s recipe for a Blueberry cake, but we made 4 large muffins to serve. I forgot to take a photo before serving them and there was only a crumb left. I did use the left over batter to make a small cake. If you want any of these other recipes, just let me know! Enjoy the summer harvest while it is here!