Mme Isaac Perriere
Introduced: 1881
Class: Bourbon

Antique Roses in Lynchburg are in bloom in the Old City Cemetery!  Each year Old City Cemetery gives the public the opportunity to purchase antique roses that are grown on the grounds.  This is a great opportunity for you to add to your collection.  If you don’t have a yard but enjoy roses, April and May is the perfect time wander the grounds and enjoy the roses that are in bloom.  The antique rose collection was planted in 1986 along the 500 foot remains of the 1860′s old brick wall.  The 60 varieties were chosen to represent the history of the rose from the mid 1500′s through the 19th century.  These roses came from around the country as well as Canada and include plants that were donated by local gardeners. Additionally there are numerous other varieties of antique roses throughout the rest of the 26 acre cemetery.  All are botanically labeled at the site. If you are visiting Lynchburg or you live here, take time out of your schedule to stop and smell the roses.

Jessica’s Rose
early 20th century

The Old City Cemetery is located at 401 Taylor Street and is just 5 minutes away from The Carriage House Inn Bed and Breakfast.  They are open daily and can be reached by calling 434-847-1465.  This year, the cemetery is holding its 13th annual Antique Rose Festival May 17th from 9:00am to 2:00pm.  Cemetery “rosarians”–rose experts will lead guided tours at 10:00am and noon.  In addition there will be planting demonstrations and tips on how to care for rose beds throughout the day.

Please note that there is some degree of speculation as to the true identity of  certain antique roses and the Cemetery welcomes expert opinions and enjoys the rediscovery of the mystery of these garden treasures.

Fortuniana
Introduced 1850

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Happy Cinco de Mayo

May 5th, Cinco de Mayo, which commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico.  In the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage and to celebrate we served Huevos Rancheros Tacos. One of the guests was gluten intolerant so we used a corn tortilla, but if you don’t have that restriction you can use any type of tortilla. Unlike most tacos you may be familiar with, you will need to use a knife and fork because when you break the soft egg yolk it oozes and coats the filling. Prep and cooking time is about 20 minutes and if you are preparing more than four of them it is almost a two person job to assemble them and serve them while they are still hot. Fortunately, I had my loyal assistant Kathy assembling them while I was cooking the dozen eggs. The below recipe serves 4 single tacos or if you have a hungry crowd you can give each person two tacos.  Depending on your preference you can use pico de gallo OR salsa for the tacos.  We used salsa because I didn’t know if our guests wanted onions for breakfast.  Another alternative would be to put both on the table and let the person decide on the pico de gallo or salsa.  You can purchase salsa and pico de gallo at the grocery store or you can make your own.  Below is a recipe for pico de gallo.  As a table centerpiece we placed a pinata on the table.

Ingredients:

• 4  6 inch toritllas
• cooking spray
• 1/2 cup shredded reduced fat 4-cheese Mexican blend cheese
• 1/2 cup black beans, rinsed and drained
• 2 teaspoons olive oil
• 4 large eggs
• black pepper to taste (eggs)
• 1/4 cup fresh pico de gallo  OR
• 1/4 cup salsa
• 2 tablespoons Mexican Crema
• 1/2 ripe peeled avocado, chopped
• 1/4 cup fresh cilantro leaves
• 4 lime wedges

Directions:

1. Preheat broiler to high.
2. Arrange the tortillas on a baking sheet
3. Lightly spray the tortillas with cooking spray
4. Broil for two minutes then remove from oven
5. Turn the tortillas over on baking sheet, top each with 2 tablespoons cheese and 2 tablespoons beans.
6. Preheat large non-stick skillet on stove on medium high heat.
7. Return tortillas to oven and broil for one minute or until cheese melts then remove from oven.
8. Add oil to skillet, swirl to coat then crack eggs into skillet.
9. Cook eggs two minutes uncovered then two minutes covered our until eggs are set.
10. Place cooked egg in center of each tortilla and salt and pepper to taste.
11. Top tacos evenly with pico de gallo OR salsa, crema, avocado and cilantro.
12. Serve with a lime wedge.

Pico de Gallo Ingredients:

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Train made from donated cans

Using donated cans of food, the Lynchburg Chamber of Commerce Leadership Lynchburg team, downtown venues and businesses, scout troops and concerned citizens will provide hunger relief in our community through an event called “Canstruction”

On Saturday, April 13th 6-8 teams gathered to compete in creating unique artwork structures using canned food.  Each team was mentored by an engineer, architect or contractor.  The completed structures can be seen and admired in the following locations through Saturday April 20th: Amazement Square, Bank of the James, main lobby in the main street branch, City Hall, the Galleria, Holiday Inn Select and the downtown YMCA.

Canstruction Lynchburg is designed to benefit the area by providing an established competition to generate needed canned food supplies for the Blue Ridge Area Food Bank. All donated cans used in the canstruction projects and other canned goods donated by individuals from the community at the canstruction sites will fill a constantly increasing need in the Lynchburg area.  The canstruction teams were also educated on the issue of hunger in our area to further help eliminate hunger in the future.

Be sure and visit the display sites this week, some of them are truly amazing.

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Lovingston Winery Tasting Room is Open!

Lovingston Winery is celebrating the beginning of spring (even though the weather is not co-operating!) and their new releases with their opening of the tasting room.  Saturday, April 6th starting at 11 am until 5:00 pm the tasting room will be open for the season.  Visit to taste their newly bottled Seyal-Blanc ’12, their Petit Manseng ’12 and their award-winning Estate Reserve 2009.  Tastings are free and if you stay with us at The Carriage House Inn Bed and Breakfast you can make arrangements for a picnic lunch.

Lovingston Winery is located in the foothills of the Blue Ridge Mountains, about 30 minutes from Lynchburg.  Over 8 acres of densely planted (1200 vines per acre) vines produce delicious Merlot, Pinotage, Rose and the wines that are recent award winners.  The winery is built into the hillside and employs a gravity-flow production method that can be viewed from the tasting room.

Always a delicious and fun visit we have enjoyed Lovingston wines on many occasions.

For directions and more information visit their web site at www.lovingstonwinery.com  And call us at 434.846.1388 to make your reservation at The Carriage House Inn Bed and Breakfast for a weekend or weekday visit and wine tasting.

View from the tasting area.

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Ham and Cheese Frittata

• 6 eggs
• 2 Tablespoons half-and-half
• 2 Tablespoons chopped scallions, both green and white portions
• 1/4 teaspoon freshly ground pepper
• 1 cup diced, thick slice ham
• 1 cup shredded Swiss cheese
• 2 teaspoons olive oil

In a medium bowl beat eggs, half-and-half, scallions and pepper.  Gently fold in ham and cheese.

In a 9 or 10-inch nonstick skillet with sloping sides heat oil over low heat.  Pour egg mixture into skillet.

Pour into pre-heated pan.

Cook, lifting edges to let uncooked mixture to bottom.

Cover and cook 12-15 minutes or until lightly browned and bottom is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.  Cut into 6 or 8 wedges.

Can be served warm or at room temperature.

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Saucer Magnolia in bloom…Spring is here!!!

This weekend was a contradiction.  Saturday the sun was shining, the sky was a bright blue and temperatures were in the upper 50′s.  Yes, it looks like spring is here.  Time to think about cutting the grass and putting in the garden.

Saucer Magnolia covered in snow…Winter is back???

Sunday…The sun hasn’t been seen all day.  The sky is grey and snow started falling about noon and five hours later our saucer magnolia blossoms are covered in snow.  Time to get the snow shovel out and start clearing the walks and drive way.  What happened to spring?

This is how we welcomed Spring this year. March 24, 2013

When the snow stopped falling Sunday night we had about 6.5 inches of the white stuff, more than we had all winter!

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“The Long Road Home – Fall of Richmond” re-enactment and living history weekend will take place April 5, 6 & 7, 2013 in the Clover Hill Village, just east of Appomattox, VA.  Beginning at 9:00 am of Friday and lasting until 2:00 pm Sunday a unique set of events, activities and interactions will be taking place within the living history village.  Visit with troops while they set camp.  View battalion drills, trench work, battles and hospital scenes.  Interact with Generals Lee and Grant, Presidents Lincoln and Davis.  Attend a wedding and barn dance.  Watch the medal presentation and pay call.  Obtain an interesting perspective of life during the Civil War.

Unless you are a re-enactor and will be “camping”  call us, 434.846.1388, to make your reservation and stay in comfort (indoor plumbing, central heat, a hot shower, our delicious 4-course breakfast, comfortable bed)!  We’d love to host you while you experience the way things were.

For more detailed information and to see the full weekend schedule visit www.appomattoxhistoricalsociety.org  Clover Hill Village is located at 5747 River Ridge Road in Appomattox.

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Kathy in a 60′s inspired outfit

On Thursday, March 14th the Lynchburg Area Newcomers Club presented it’s bi-annual fashion show.  This year the theme was vintage clothing!   The 14 models chose two outfits from the vintage “closet” and on-line store belonging to member, Kim Foster.  What fun it was to try on clothes from the 40′s, 50′s, 60′s, 70′s and 80′s.  Do you remember flower power and hippie outfits?  What about the huge shoulder pads from the 80′s?  Glamorous gowns from all of the decades (boy, were the women in 50′s tiny!).

Below are a few pictures of the models (all club members) in their finery.

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Artichoke and spinach quiche

March finds the wind blowing, the temperatures warming, the daffodils blooming and The Carriage House Inn Bed and Breakfast, in Lynchburg, VA, taking advantage of fresh spinach, along with artichokes, as our signature dish this month.

Ingredients:

• 1 11-inch store-bought pie dough sheet
• 3 tablespoons butter
• 1 small onion, finely chopped
• 1 10-ounce package frozen, chopped spinach, thawed and drained
• 1 jar artichoke hearts, drained and chopped
• pinch cayenne pepper
• salt and pepper
• 1 tablespoon minced garlic
• 1/4 cup chopped chives
• 2 tablespoons Dijon mustard
• 4 eggs
• 1 cup heavy cream
• 1 teaspoon grated nitmeg
• 1 1/2 cups shredded white cheddar cheese
• Preheat oven to 425 degrees.

Roll out pie dough and place into an 11-inch pie plate, crimping edges.  Pierce dough with a fork several times.  Bake in oven until slightly browned, about 6-8 minutes.  Remove from oven and let cool.  Turn oven down to 325 degrees.

In a large skillet, over medium-high heat, add butter, onion, spinach, artichoke hearts, cayenne and garlic.  Sprinkle with salt and pepper.  Cook until mixture is warm and fragrant.  Remove from pan to a bowl and let cool.

In a large bowl combine chives, Dijon mustard, eggs, heavy cream, nutmeg and a pinch of salt and a large pinch of black pepper.  Whisk together until well combined.

Add spinach-artichoke mixture to the pie shell, then pour egg mixture over top.  Top with Cheddar cheese and bake until eggs are set, about 35 minutes.  Remove from oven, cut into wedges and serve with a side of fresh spinach with broiled tomatoes.

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Tap in a maple tree at Old City Cemetary

Did you know that the maple trees in Virginia produced sap, which can be made into maple syrup, just like the trees in New Hampshire and Vermont?

Did you ever wonder how maple syrup is made?

If the answers to these two questions peak your interest then you will want to visit the Old City Cemetery, in Lynchburg, VA, on Saturday, March 2nd, 2013, between the hours of 10:00 am until 12:00 pm.  The Cemetery’s historic grounds supervisor will be conducting a demonstration on how the century old maple trees, on the Cemetery grounds, are tapped and the sap is converted into maple syrup.  The maple syrup is then sold in the Cemetery gift shop throughout the year (very limited quantities, while supplies last!)

The sap is produced and tapped from trees at least 15 years old, or with a trunk at least 12-inches in diameter.  Beginning in early February, when the temperatures start to warm up but the nights are still below freezing, small splines are placed into the trunks about 2-inches deep and usually on either the left or right side of the tree.  The clear sap drips into bags which is collected until about the end of February.  Once a sufficient amount of sap has been collected the sap is boiled to a temperature of 219 degrees and is a light amber color.  From 2 gallons of sap about 1 cup of syrup is produced.

The Old City Cemetery is Lynchburg’s most visited tourist site.  The grounds are comprised of over 20,000 graves, most of which have long since lost their grave markers or headstones.  Beautiful during each of the four seasons, the winter months bring a sense of starkness, quiet and contemplation.  Great pictures can be taken throughout the Cemetery and will provide fabulous results.

Located at 401 Taylor Street, visit their website www.gravegarden.org for their calendar of events, directions or interesting facts and descriptions.

Come stay with us at the Carriage House Inn Bed and Breakfast and one morning you will delight in a 4-course breakfast featuring maple syrup!  Visit our website www.TheCarriageHouseInnBandB.com to check our availability calendar and book your room.  It’ll be a fun weekend!

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