West Hill House B&B

Category Archives: West Hill House B&B

Our annual thank you to Veterans – Remembrance Day

August 19, 2013 by Peter MacLaren

Once again as a special ‘Thank You” to US and Canadian retired and active military, West Hill House B&B is joining with many other B&Bs across Canada and the US to offer one complimentary night of accommodation for military personnel in two of our guest rooms on Sunday November 10, 2013, with the option to add Saturday or Monday nights at a 50% discount. (These two rooms are now both booked.)

All our other available rooms can be booked for a two night stay, including Sunday November 10th, at a 50% discount—except for the Logan Suite, which has a 3 night minimum booking and the discount will apply to two of those nights. Of course our wonderful breakfast is included each morning.

In prior years this offer has sold out, so we encourage you to book early.

Choose your accommodation wisely…

July 24, 2013 by Peter MacLaren

VermontWhile West Hill House B&B is the #1 rated B&B in the Mad River Valley on Trip Advisor at the time this blog is published, we know you have other excellent choices when you come to visit the beautiful State of Vermont. However be sure you choose wisely, as not all accommodation meets the safety and regulatory standards set by the State.

For your protection, West Hill House B&B is licensed and annually inspected for Lodging and as a Restaurant by the Vermont Dept. of Health, it is approved by the Vermont Division of Fire Safety, all fire extinguishers are serviced annually, all smoke and heat detectors are tested annually, and it carries commercial liability insurance.

The B&B is licensed for the sale of alcohol by the Vermont Dept. of Liquor Control. It is registered with the Vermont Dept. of Taxes and remits the applicable Rooms & Meals, Alcohol and Sales taxes that are included in the bill you pay us when you check out.

When you book your accommodation, do make sure you are going to be staying somewhere that is State licensed and inspected. Ask before you book, and when you are there you should see all the relevant certificates on display:

  • Lodging license
  • Restaurant license (if meals are served)
  • State tax IDs for Rooms & Meals and general Sales taxes
  • Liquor license (if alcohol is served)
  • Current fire extinguisher test tags on each unit
  • Current inspection certificate on the fire alarm panel

and the certificate of insurance should be available for your inspection.

You can check the list of all State licensed accommodation (and restaurants) in Vermont. If it’s not there, it’s not licensed.

Chocolate Mint Cookies

June 16, 2013 by Susan

Stirring it up:

IMG_2120

Help your self.

Who doesn’t like chocolate? And what about chocolate and mint? A yummy combination to be sure. These absolutely delicious chocolate cookies have just a hint of peppermint and pack a mouthful of chocolaty goodness.

Makes 36 cookies
Oven 350F
Bake 5 – 6 minutes

Ingredients:

  • 1 c. white sugar
  • 6 T. canola oil
  • 2 eggs
  • 2 c. all-purpose flour
  • 1/2 c. baking cocoa
  • 1 T. baking soda
  • 1/4 t. salt
  • 1/4 t. peppermint extract
  • 4 T. milk (whole, 2% or fat free)

In a bowl, beat sugar and oil until crumbly. Add eggs and beat for 1 minute. Combine flour, cocoa, baking soda and salt and gradually beat into the sugar mixture. Add the milk and mix well

With lightly floured hands roll dough into 36 balls and place 2″ apart on a parchment lined or non-stick sprayed baking sheet. Flatten slightly with your fingers.

Bake at 425° F for 5 – 6 minutes just until the edges are set and the tops crack. Cool a couple of minutes before removing to cooling racks. Enjoy as excellent plain chocolate cookies or make cookie sandwiches with some fluffy vanilla butter icing or you could make larger cookies and make ice cream sandwiches with them – now that would be great for a 4th of July party!

Dishing it out:

Outside our Garden Room we have an herb garden which at this point is growing like crazy because of all the rain we have been having. The first crop of chives has been snipped and dried in the oven for use in the winter and the remaining sprigs have flowered. The flowers make a lovely garnish and are good in soup and cream sauces as well. You’ll see in the photograph that I have put some mint along with the cookies. This isn’t just ordinary mint but chocolate mint. It looks like “regular” mint but it has a chocolate brown stem and it actually smells and tastes like chocolate mint—like the cookies! While I considered chopping the mint and mixing it into the cookies I wasn’t sure how guests would react to bits of green stuff in their cookies. Maybe I’ll try that another time. In the meantime, this mint is really nice floating in black tea or just in hot water. A real treat is mint with strawberries and some whipped cream. There is a tasty summer watermelon salad that has mint, feta cheese, english cucumber among other ingredients—you’ll find that in the June 13, 2010 blog. Happy munching.

Composting is us!

March 9, 2013 by Peter MacLaren

Screen Shot 2013-03-09 at 6.12.26 PM

Last week we signed up for a year-round composting service with the Central Vermont Solid Waste Management District (CVSWMD), as part of our ongoing efforts as a Green Hotel to reduce our environmental impact.

While we have tried composting before, it never worked out very well. First of all it was practical only in the summer months when the ground was not frozen, and during those warm months there was often the problem of animals getting into the food scraps before they were fully composted.

The program now provided by CVSWMD for commercial operations solves these problems nicely. We collect the food scraps then store them in sealed wheel-able totes, which are emptied monthly. The truck then takes all the food waste to a central processing location where it is efficiently turned into beautiful compost and sold to farmers and gardeners.

Organic materials, such as food scraps and yard waste, comprise 20 – 40% of the waste Vermonters send to the landfill. Not only do these organic materials take up a lot of landfill space, they produce greenhouse gases as they decay. However when used to form compost, farmers and gardeners can build healthy soil for growing healthy plants. Healthy plants suffer from less pest pressure—which means less botanical and chemical fertilizers and pesticides are needed to grow the vegetables and fruits we serve and which are used in our local restaurants—and that’s good for all of us.

So while we hope you will not leave any of our wonderful breakfasts on your plate, you can rest assured that any such scraps will now be put to a good use!

Fantastic Pancakes

February 12, 2013 by Susan

breakfast

Stirring it up: Pancakes…just the name conjures up the sights and smells of a marvelous breakfast. These Ricotta Pancakes are easy to make and will provide you with great taste, fluffy pancakes and enough energy to tackle a day on the slopes.

Ingredients:

1 1/2 c. all-purpose flour
1 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 1/2 T.  sugar
1-2 t. finely grated orange zest
4 T. melted butter
1/2 c. ricotta cheese
1 lg egg
1/2 c. orange juice
1/3 c. milk (or almond milk or silk)
1/2 t. vanilla extract

In a large bowl, combine the flour with the baking powder, soda, salt,  orange zest,  and sugar. In another bowl, whisk together the butter, ricotta cheese, egg, orange juice, milk, and vanilla. Combine the wet into dry ingredients until just blended,  the batter will be thick and you may add a bit more milk if you wish but you still want it to be fairly thick.  Onto a lightly greased, medium-hot skillet pour about 1/4 c. of batter for each pancake. Flip when bubbles appear on the top of the pancake. Serve with all the fixings and don’t forget the maple syrup.

Dishing it out: In our house they were flapjacks. My dad was a great flapjack maker and we loved the mornings when we would smell them cooking. Dad would tell the story of Paul Bunyon and flapjacks: Paul Bunyon was a giant of a lumberjack. Paul’s lunber jack friends (who were also very large) loved flapjacks too so Ole the Blacksmith, made a griddle so large you couldn’t see across it when the smoke was thick. Sourdough Sam had fifty men with pork rinds tied to their feet skating around the griddle to grease it. The batter was mixed in large barrels and it took a strong cook just to turn the flapjacks, let alone get them to the table. Check here for more Paul Bunyon stories. We would always ask Dad if he would  make Paul Bunyon sized flapjacks for us. He never made them  quite that large but they were delicious and we gobbled them up just the same. I think Paul Bunyon would have liked Dad’s flapjacks!

Whether you call them pancakes, hotcakes, flannel cakes, drop scones (Scottish),  oatcakes (English), griddle cakes, or flapjacks this is one breakfast that will surely hit the spot.

Time to Retire Bottled Water? Yes!

December 8, 2012 by Peter MacLaren

Bottled waterSome facts to ponder:

  • Bottled water costs the eager buyer up to 10,000 as much as tap water.
  • We are shipping 1 billion water bottles a week around the U.S. in ships, trains, and trucks.
  • Plastic bottles require energy to make and transport. Currently, the amount of oil we use to produce water bottles each year (17 million barrels) could fuel over 1,000,000 cars for an entire year.
  • Only 22% of the bottles get recycled; the rest end up in landfills (or worse).
  • Roughly 50 billion plastic water bottles end up in U.S. landfills each year — 140 million every day!
  • It takes over 700 years for plastic to decompose.
  • The University of Vermont UVM will be the first public university in the country to end the sale of bottled water, effective January 1st 2013.
  • Tap water in the United States is subject to more stringent federal safety regulations than bottled water.
  • West Hill House has beautiful spring-fed well water available free of charge from every faucet in the B&B.

Bottles in LandfillWe think the above says it all! As a Green Hotel in the Green Mountain State, West Hill House feels it is time to encourage a change in perspective.  While we have never offered bottled water to our guests, effective immediately we are updating our booking page and confirmation information to also request that guests do not bring bottled water to the B&B.

To help the process along, by January 1st 2013 each of our guests will be offered a complimentary West Hill House re-usable aluminum water bottle to use while they are here and take home with them if they wish.

Please make giving up bottled water YOUR New Year’s resolution!

Winter Wedding

November 29, 2012 by Susan

Ryan & Jeff married by Greg Trulson, Justice of the Peace

 

With early season snowflakes whirling about them, and the temperature sitting at about 28°F, Ryan and Jeff were married in the meadow at West Hill House B&B. Our favorite Justice of the Peace, Greg Trulson officiated at the wedding making it a very meaningful occasion, as he always does. Following the ceremony,  the newly married couple asked Peter to continue taking photos as they enjoyed a short stroll around our wintery gardens.

Warming up by the fireplace a few minutes later Ryan and Jeff enjoyed an intimate wedding reception complete with wedding cake, made here at West Hill House, and a bottle of  Champagne. They were kind enough to invite Greg and Peter and Susan to join them.

Ryan loves experimenting with recipes. Check out her food blog called Skinny Supper. It’s a fun site with lots of photos to help you along.

Celebrate the 254th birthday of Robert Burns

November 27, 2012 by Peter MacLaren

Robert Burns

On January 26th 2013 we will be holding our 5th annual Burns Supper at West Hill House to celebrate the 254th anniversary of the birth, on January 25th 1759, of this great Scottish Poet, often referred to as “The Bard”. (Bard is a Scots word for a poet.)

A Burns Supper is a significant tradition in Scotland and among Scots around the world. The evening will consistent of traditional Scottish fair including Haggis (which really is worth trying!) and Scottish Trifle. Wine will be served with dinner and a wee dram of Scottish whisky will be served  to toast The Bard (for those 21 and older; soft drinks will also be available).

The Haggis will be piped in by a local piper and will be addressed in the traditional manner by Peter:

Fair fa’ your honest, sonsie face,
Great chieftain o’ the puddin-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy of a grace
As lang’s my arm. …

We will then encourage you to try some Scottish Dancing after dinner – we’ll show you how!

The Burns Supper will be held in our handsome Red Barn and we have room for only 30 guests. We expect a sell-out so don’t wait till the last minute to book. Tickets must be purchased by January 21st.

The Burns Supper is just $50 per person (including tax), and it is sure to be a memorable evening. Book two nights including the 26th and we will include the supper at the reduced rate of $80 per couple. Advance reservation is required for all tickets.

RoadID – Wear it!

November 14, 2012 by Susan

I wear mine


RoadID. Pro cyclists wear it. Marathon runners wear it. Ironman competitors wear it. And, not that I fall into any of these categories, I wear one too. Whether you are an athlete or not, this comfortable little wrist band is a great way to have ID on you at all times.

For years we have watched the Tour de France on TV and have not only seen Bob Roll in some pretty funny ads for this ID but have also seen commentators Phil Liggett and Paul Sherwen and of course cyclists wearing the RoadID. The ID is available in numerous colors and styles including a style to thread in your shoelaces and even a RoadID for Fido.

Thanks to encouragement from Ted King we’re on board.

RoadID – never leave home without it – you just never know when it might help save your life.

The Red Chair visits West Hill House B&B

November 2, 2012 by Susan

Red Chair warming up and being admired by Snowball at West Hill House B&B

Warming up with Snowball

The Red Chair getting shelter at West Hill House B&B

Dry again!

The Red Chair checks out the Lincoln Gap - the highest road crossing in the State of Vermont

I feel high!

Ski School for the Red Chair at Mad River Glen

Teach me if you can!

The famed Single Chair at Mad River Glen has a date with the Red Chair

I am sure I could ski it – need snow!

The Red Chair visits with the Sugarbush cow

Please don’t sit on me!

Red Chair socializing with skier at Sugarbush

This guy looks a bit stiff

Hay there! The Red Chair enjoys a high perch at Hartshorn's Farm in Waitsfield Vermont

David Hartshorn gave me this perch

Red Chair at the Hartshorn Farm Stand in Waitsfield VT

I can’t help feeling squashed!

The Red Chair visits the Alpacas at Hartshorn's Farm in Waitsfield Vermont

I think they are staring at me!

Red Chair at Warren Vermont covered bridge

The river is not too Mad today!

Hi everyone, I’m the Red Chair that has been traveling throughout New England for the past several months.

I arrived at West Hill House B&B in the aftermath of Hurricane Sandy and rain was the order of the day. Fortunately my hosts offered rain boots and an umbrella so I stayed pretty dry. Inside I was given a place by the fire to warm up a bit even had a pussy cat come curl up with me for a bit.

Once the weather cleared my first stop was at the top of the Lincoln Gap Road, the highest road pass in Vermont, where I set foot, or should that be feet, on the Long Trail. The air was so fresh I’m felt I could have walked the full 273 miles of the trail but I had places to go and things to see.

With winter just around the corner I wanted to be introduced to the Mad River Glen ski area. I checked out the ski school meeting place then of course had to have my photo taken with the single chair.

From there we went to Sugarbush where I had my photo taken with a local cow before going  to sit beside the year ’round skier. He didn’t say much, we just enjoyed the solitude of the moment.

I visited the Hartshorn Farm and hey, for fresh food, maple syrup from their own trees and hay, head to their farm stand. And speaking of stand – look at me standing atop a huge bale of hay!

With my feet firmly back on the ground I posed with some squash then climbed up on the wall to sit with the boxes of pumpkins for a while.

My legs were getting a bit cramped so I hopped down and headed over to visit with the alpacas, The Finkles,  who didn’t seem to mind my company.  I certainly did not expect to see alpacas in Vermont!

A stop to pose in front of the Warren Covered Bridge that spans the Mad River then back to my temporary home at the West Hill House B&B and ready for a warm cup of hot chocolate and a little cake.

Wow, have I had fun! I can’t wait for my next adventure! Tomorrow I am off across the Green Mountains to visit Middlebury, Vermont – I wonder what adventures await me there.

 

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