Januuuuuuaaaaaary, that’s really how it should be spelled. I’m pretty sure there are more than 31 days in MY January. There are some years I would think I was the groundhog. Popping up, and going back down for more slumber…… for what seemed like an eternity. And if that was the kind of January you had, then I send you my sincerest apologies. And while I am glad January is behind us, it was a very mild month for us in Kentucky. Not many complaints around here about the weather. But we did the usual tasks to keep busy, we took the Christmas decorations down inside first. Then on the warmer days, we were outside taking down lights and reflecting on the past.
2019 was a very good year for Willis Graves B&B, personally for me, for my family, and lots of my friends. I can’t thank you all enough, for your support, your likes on Facebook and Instagram, all of your great reviews and for being some of the nicest people I’ve met in my life. I’m so excited to see what 2020 brings. Here are just a few new updates that you can expect to see around here.
Just into the second week of February, and also the month that passes the most quickly, I want to give you a few updates on our cooking classes. On February 21st our One-Pot Meals is sold out!. On the 28th we will host Homemade Pasta! Originally this was going to be a Tapas class, but due to popularity for our pasta class we added another one this month. We will focus on Fresh Pasta of course, and make 2 kinds of lasagna. We have just a few spots left, give us a call if you’d like to grab a spot or 2. 859-689-5096
There is a new room on the horizon. We predict it will be ready for our busy season. I try to listen carefully to our guests’ needs and wants. Sometimes we can make magic and other times our property is just not the right spot for certain needs. I am hoping this space will hit home with folks that we have had to say no to in the past. It will be our largest space,(name to be held in confidence for now) with a private back yard space. A gas fireplace inside, a small wood burning fire pit on the outside. Spa-like bathroom with a soaking tub for 2, and steam in the shower. His and her sinks and a private commode. But…. drumroll please……a day bed with trundle to accommodate 2 extra guests and in-room breakfast service! (optional of course) Much more to come about this space, keep your eyes and ears open. EEEEEK we are excited.
As some of you know I like to throw some humor into my writing. I can’t take myself too seriously. After all, we are only but a moment, a mere speck in anyone’s life and yes our goal is to make it memorable. Sometimes tho that memory might….. maybe, ….hopefully not, but possibly could include the hot water we promise, not so very hot. Possibly not too often, but maybe no heat, and maybe in a blue, very blue, extremely blue moon….. plumbing problems. Well, we did experience a few of those this winter. While my heart is racing, and my blood pressure getting the best of me at the moment we have always been able to come up with a temporary solution. We have helped guests move into a different room late at night, put temporary heaters in their rooms, and have had plumbers here well into the night. We know those are NOT the memories we want you to take home. Sometimes it’s our guests that help diagnose the problem and we can let the technicians know what they need to do before they arrive! Just this past week we have replaced the HVAC in both the Log Cabin Home and that will hopefully elevate some of the issues.
And while it always causes my stress level to max out, I need to say once again my guests are the best most understanding guests I could ever ask for.
Hopefully, we can look back at these times and have a small laugh because at the time, certainly, no one was laughing.
And for those of you who know me, know that the first thing I do when I am stressed out is head to the kitchen! So that brings me to 2 new menu items. The first recipe took a little bit of working on and taste testing, a staff favorite job duty, A Blueberry French Toast Bake. Brioche bread soaked in a creamy egg custard topped with fresh blueberries, baked in individual cast iron skillets. Once it’s baked it gets a good drizzle with our vanilla bean cream and served with pure maple syrup on the side. The second item is a savory dish, my go-to kind of breakfast. Think grilled ham and cheese meets farm fresh egg (runny yolk or soft scramble) baked in a crusty bread bowl. Here are a couple of pictures to get you dreaming of these…………
If you haven’t had a chance, please take a look at our newly updated website. I’m thrilled to be working with a couple of great women that have helped me bring my vision to our site. Ease of navigation, useful information, and beautiful photos! We pushed through a lot of changes, took a little break and now it’s time to get back to it. Next up, 2 pages that are at the heart of my love of owning a bed and breakfast. Our “recipe” section will be featuring not only our breakfast items but many dishes from our cooking classes. Plus a photo gallery, that will host pictures from all seasons. Hopefully, the gallery will inspire you to come at different times of the year. The natural beauty here inspires me every day to get up and make it a better day.
I sincerely hope you have had a great start to 2020 and I hope to see you very soon.
