Monday, June 30

June in Pictures

The month started off right with beautiful swimming weather. Arrowhead Park beach looks practically tropical!

Lilacs in bloom are a sure sign it's early summer. My mom's favourite flower!

Some of our so-called wild life, though that bunny looks pretty mellow to me (and Saba's pretty chill, too).

Our little fawn is growing up! Two-year old Kit came back for a visit.

Late June is a lush time. The trees form a green tunnel on the Seguin Trail.

Wildflowers add a splash of colour.
Beautiful day for a walk up to the little lake.

Summer sunshine on Fern Glen Inn

Friday, June 20

Huntsville Half - Band on the Run 2014

Happy runners showing off our hardware!

Race kits and Fuel & Fun
The 2014 Band on the Run was a great success. This was the third year of the event and it just keeps getting bigger and better.

Our guests had a fabulous time, and so did we! As innkeepers with busy weekend business, we don't usually get out to festivals ourselves, but this is one event that we make sure we can attend.

Jim runs the 10k every year (this year he got his best time for this course!) while I stick with the 5k. Our running guests opted for the 5k distance for their first year at the Huntsville Half because the course is notoriously hilly. For one of our guests, it was his very first timed race and he rocked it by placing 4th in his 50-59 age category -- and he smoked the rest of us 5k-ers in the group!

By limiting our guests to runners and their cheering squad, we were able to change up our breakfast routine on race day. Because we wanted to give the runners control of their breakfast intake (and Jim and I needed to keep clean-up simple so we could leave with our guests) we set up a self-serve buffet breakfast with bagels and toppings, fruit, yogurt, hard boiled eggs, chia puddings, cereal, granola, and peanut butter cookies, along with coffe, tea, milk and orange juice.

We opened the dining room early so everyone could be at the starting grounds by 8am to get checked in and warmed up, and to see the half-marathoners take off. We had already picked up the race kits for our guests the day before, so check-in was quick and easy.

Danny Michel
After the morning run, we came back to change and freshen up, while some of the guests enjoyed a well-earned soak in the hot tub. Back to town for the afternoon concert. Danny Michel, Whitehorse, and Matt Mayes all but on great performances. It's worth mentioning that Luke Doucet (half of the Whitehorse duo) ran the half marathon before performing. Not only that, he placed 1st in his age category and 3rd overall! Talk about a dedicated runner and a dedicated musician!


The all-ages, licensed concert in the park was a perfect way to spend the afternoon. Afterwards, we all opted to head over to the Iron Skillet in Kearney for a satisfying dinner to end the day.

Our guests are already talking about coming back for the Huntsville Half - Band on the Run next year and we will be marking it on our calendars as soon as we know the date. Follow us on facebook to keep in the loop with events around here, or visit Band on the Run and subscribe to their newsletter.

Matt Mayes
We hope to see you next year!

Sunday, June 15

Walnut-Cranberry Peanut Butter Cookies

These cookies are gluten-free and dairy-free but I didn't put that in the title because you don't need to be GF or lactose intolerant to enjoy them. I often make them when we have a guest in house who can't eat wheat. Invariably, I get multiple requests for the recipe, which I email out, but I think it's about time I share it with everyone!

Walnut-Cranberry Peanut Butter Cookies 
These gluten-free, dairy-free treats are chewy, dense and addictive. The walnuts and cranberries are a good foil for the richness, but if you want to kick up the sweet factor, add or substitute chocolate chips.

  • 1/2 cup natural smooth peanut butter (any brand, as long as the only ingredient is peanuts and possibly oil)
  • 1/4 cup white sugar
  • 1/4 cup brown or golden yellow sugar
  • 1 egg
  • pinch of salt
  • dash of cinnamon
  • splash of vanilla
  • 1/4 cup chopped walnuts, or to taste
  • 1/4 cup dried cranberries, or to taste

Preheat oven to 350°F. Line cookie sheets with parchment paper. Mix vigorously everything except the walnuts and cranberries until thoroughly combined. Stir in the walnuts and cranberries. Use a 2-tablespoon measure to drop mounds on the prepared cookie sheets, leaving space around to expand. Press to flatten slightly. Bake until tops look dry and lightly toasted, about 10-14 minutes. Cool on a rack.

Makes about 14 cookies. The recipe is easily doubled or even tripled. The reason I make a small batch at a time is because these are SO addictive that I just can't have extras around!