Being on vacation and experiencing other accommodations reminds me of the importance of having a super clean place to stay.
At Camai Bed and Breakfast we have a zero tolerance for hairs in the bathroom. As a guest of a hotel I experienced seeing someone else's hairs on the bathroom counter. While they can easily by wiped away by me the guest I certainly did not want to see them. This is one area that both my cleaners and I work diligently to remove all traces of previous guests before greeting new guests.
The Anchorage Alaska Bed and Breakfast Assocociation has stringent criteria for membership. Safety items as well as cleanliness items are very important to the association.
Camai Bed and Breakfast is a proud charter member of Anchorage Alaska Bed and Breakfast Association as well as the Bed and Breakfast Association of Alaska.
Saturday, December 19, 2009
Saturday, December 12, 2009
Winter Pictures
While winter is definitely here, we in Anchorage at Camai Bed and Breakfast have taken the time to enjoy the beauty of the hoar frost on the tress and the sunrises followed all too soon by the sunsets.
Yesterday as I was leaving home I first heard all the ravens. Then I saw them in the trees. They looked like ornaments sitting on the top branches of the trees which were laden with hoar frost. I went back and got my camera to capture what I saw leaving Camai B&B.
In today's Anchorage Daily News there was a georgous Anchorage winter scene. The Anchorage Daily News has more winter photos on line. Follow the link, scroll down, click on Frost and Fog on the left side of the page.
Alaskan winters have their beauty.
Saturday, December 5, 2009
Pumpkin Pie recipe plus
We have returned from celebrating Thanksgiving in Seattle with our daughter and her family at her in-laws. It is always a heart-warming experience. This year the pies were even better than I remembered they might be.
My daughter's pumpkin pie recipe comes from the Klesick Family Farm who sell her produce. Around Thanksgiving the produce always includes a sugar pumpkin.
FRESH PUMPKIN PIE
INGREDIENTS:
1 medium sugar pumpkin 4 eggs, beaten
1 Tbsp. vegetable oil 9" pie crust, unbaked
1/2 tsp. ground ginger 1/2 tsp. cinnamon
1/2 tsp. salt ½ cup heavy whipping cream
1 cup honey, warmed slightly 1/2 cup milk
PREPARATION:
Preheat oven to 325 degrees F. Cut pumpkin in half and remove seeds. Lightly oil the cut surface of the pumpkin halves, and place cut side down on a jelly roll pan that has been lined with foil and lightly oiled. Bake pumpkin at 325 degrees F until the flesh is tender when pierced with a fork. Let stand until cool enough to be handled. Scrape pumpkin flesh from the peel, and mash by hand, or puree in small batches in a blender or food processor. Increase oven heat to 400 degrees F.
In large bowl, blend together 1 3/4 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into prepared unbaked pie shell. Bake pie at 400 degrees for 50 to 55 minutes, or until a knife inserted 1" from edge of pie comes out clean. Cool on a wire rack. Serve with whipped cream seasoned with cinnamon. Makes 8 servings
Tristan Klesick
Along with pumpkin pie we also had Chocolate Coconut Pie which my daughter's father-in-law (John Smith) made. The recipe is easy to make and extremely tasty.
CHOCOLATE COCONUT PIE
INGREDIENTS:
1 1/2 cup sugar
4 Tablespoons Cocoa
2 eggs
1/2 teaspoon vanilla
1/4 cup butter
7 oz. canned milk
1 cup coconut
We have returned from celebrating Thanksgiving in Seattle with our daughter and her family at her in-laws. It is always a heart-warming experience. This year the pies were even better than I remembered they might be.
My daughter's pumpkin pie recipe comes from the Klesick Family Farm who sell her produce. Around Thanksgiving the produce always includes a sugar pumpkin.
FRESH PUMPKIN PIE
INGREDIENTS:
1 medium sugar pumpkin 4 eggs, beaten
1 Tbsp. vegetable oil 9" pie crust, unbaked
1/2 tsp. ground ginger 1/2 tsp. cinnamon
1/2 tsp. salt ½ cup heavy whipping cream
1 cup honey, warmed slightly 1/2 cup milk
PREPARATION:
Preheat oven to 325 degrees F. Cut pumpkin in half and remove seeds. Lightly oil the cut surface of the pumpkin halves, and place cut side down on a jelly roll pan that has been lined with foil and lightly oiled. Bake pumpkin at 325 degrees F until the flesh is tender when pierced with a fork. Let stand until cool enough to be handled. Scrape pumpkin flesh from the peel, and mash by hand, or puree in small batches in a blender or food processor. Increase oven heat to 400 degrees F.
In large bowl, blend together 1 3/4 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into prepared unbaked pie shell. Bake pie at 400 degrees for 50 to 55 minutes, or until a knife inserted 1" from edge of pie comes out clean. Cool on a wire rack. Serve with whipped cream seasoned with cinnamon. Makes 8 servings
Tristan Klesick
We also had another delicious pie which my daughter's father-in-law (John Smith) made. The recipe is quick and easy.
CHOCOLATE COCONUT PIE
INGREDIENTS:
1 1/2 cup sugar
4 Tablespoons unsweetened cocoa
2 eggs, lightly beaten
1/2 teaspoon vanilla
1/4 cup butter, melted
7 oz. condensed milk
1 cup coconut
1 unbaked 8" pie shell
PREPARATION:
Preheat oven to 350 degrees. Mix the sugar and cocoas together. Add the eggs and vanilla. Stir in the butter. Add the milk and stir. Finally stir in the coconut. Pour into the pie shell. Bake for 45 minutes or until done.
I hope you enjoy these pies with family and friends.
My daughter's pumpkin pie recipe comes from the Klesick Family Farm who sell her produce. Around Thanksgiving the produce always includes a sugar pumpkin.
FRESH PUMPKIN PIE
INGREDIENTS:
1 medium sugar pumpkin 4 eggs, beaten
1 Tbsp. vegetable oil 9" pie crust, unbaked
1/2 tsp. ground ginger 1/2 tsp. cinnamon
1/2 tsp. salt ½ cup heavy whipping cream
1 cup honey, warmed slightly 1/2 cup milk
PREPARATION:
Preheat oven to 325 degrees F. Cut pumpkin in half and remove seeds. Lightly oil the cut surface of the pumpkin halves, and place cut side down on a jelly roll pan that has been lined with foil and lightly oiled. Bake pumpkin at 325 degrees F until the flesh is tender when pierced with a fork. Let stand until cool enough to be handled. Scrape pumpkin flesh from the peel, and mash by hand, or puree in small batches in a blender or food processor. Increase oven heat to 400 degrees F.
In large bowl, blend together 1 3/4 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into prepared unbaked pie shell. Bake pie at 400 degrees for 50 to 55 minutes, or until a knife inserted 1" from edge of pie comes out clean. Cool on a wire rack. Serve with whipped cream seasoned with cinnamon. Makes 8 servings
Tristan Klesick
Along with pumpkin pie we also had Chocolate Coconut Pie which my daughter's father-in-law (John Smith) made. The recipe is easy to make and extremely tasty.
CHOCOLATE COCONUT PIE
INGREDIENTS:
1 1/2 cup sugar
4 Tablespoons Cocoa
2 eggs
1/2 teaspoon vanilla
1/4 cup butter
7 oz. canned milk
1 cup coconut
We have returned from celebrating Thanksgiving in Seattle with our daughter and her family at her in-laws. It is always a heart-warming experience. This year the pies were even better than I remembered they might be.
My daughter's pumpkin pie recipe comes from the Klesick Family Farm who sell her produce. Around Thanksgiving the produce always includes a sugar pumpkin.
FRESH PUMPKIN PIE
INGREDIENTS:
1 medium sugar pumpkin 4 eggs, beaten
1 Tbsp. vegetable oil 9" pie crust, unbaked
1/2 tsp. ground ginger 1/2 tsp. cinnamon
1/2 tsp. salt ½ cup heavy whipping cream
1 cup honey, warmed slightly 1/2 cup milk
PREPARATION:
Preheat oven to 325 degrees F. Cut pumpkin in half and remove seeds. Lightly oil the cut surface of the pumpkin halves, and place cut side down on a jelly roll pan that has been lined with foil and lightly oiled. Bake pumpkin at 325 degrees F until the flesh is tender when pierced with a fork. Let stand until cool enough to be handled. Scrape pumpkin flesh from the peel, and mash by hand, or puree in small batches in a blender or food processor. Increase oven heat to 400 degrees F.
In large bowl, blend together 1 3/4 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into prepared unbaked pie shell. Bake pie at 400 degrees for 50 to 55 minutes, or until a knife inserted 1" from edge of pie comes out clean. Cool on a wire rack. Serve with whipped cream seasoned with cinnamon. Makes 8 servings
Tristan Klesick
We also had another delicious pie which my daughter's father-in-law (John Smith) made. The recipe is quick and easy.
CHOCOLATE COCONUT PIE
INGREDIENTS:
1 1/2 cup sugar
4 Tablespoons unsweetened cocoa
2 eggs, lightly beaten
1/2 teaspoon vanilla
1/4 cup butter, melted
7 oz. condensed milk
1 cup coconut
1 unbaked 8" pie shell
PREPARATION:
Preheat oven to 350 degrees. Mix the sugar and cocoas together. Add the eggs and vanilla. Stir in the butter. Add the milk and stir. Finally stir in the coconut. Pour into the pie shell. Bake for 45 minutes or until done.
I hope you enjoy these pies with family and friends.
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