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Cabell Street Row Houses

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Cabell Street Row Houses, Lynchburg, VA

Cabell Street Row Houses, circa 1899

In 1899 the Cabell Street Row Houses were built on Cabell Street.

The 600 block of Cabell Street was originally owned by Judge William Daniel, Jr. and remained in the Daniel family until 1881.  The owners of the property with the longest tenure after the Daniels were Dennis and Annie Morrison, who owned the lot for almost 60 years from 1883 until 1942.  Dennis Morrison was a merchant on Main Street and officer of the Lynchburg Diamond Ice Company.

The Morrison’s built the six row houses but never lived in any of them.  They kept them as rental properties for decades.  Tenants in the early 1900’s were primarily tradesmen and railroad workers.  In 1900 the last house in the row (623) was home to the pastor of the Cabell Street Baptist Church.

This group of six dwelling units is typical of many speculative townhouse developments built in the growing cities after the Civil War.  The urban renewal movement had been the cause for destruction of great quantities of such buildings during the 1950’s and 1960’s.

This group of row houses’ architectural style is Italianate with 7-course American bond brick construction.  The houses have a total of 18 bays, with 6 one-story tall, one-bay-wide porches and have a prominent wood cornice which rises above the roof as a parapet.  Entering through the front door, 13 foot ceilings and large windows throughout the house give the appearance of grandeur of other fine homes in Lynchburg.  The kitchen is located in the back of the house on the ground level.  The dining room is located in the front of the house on the midlevel.  Spacious but economical seems to have been the plan of the developers.

When the Cabell Street Row Houses were redeveloped in the 1980’s restrictive covenants were put into the deeds prohibiting them from being rental properties so the once tenant occupied row houses are now all owner occupied.

This post is one of a series of posts about properties around The Carriage House Inn Bed and Breakfast which are located in the Daniel’s Hill Historic District.

Fresh Fruit Tart

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Our fresh fruit tart recipe is a bed and breakfast favorite

Easy to make Fresh Fruit Tart

This is a great time of year to make our fresh fruit tart because you can buy, grwo or pick lots of fresh fruits.  There is no right or wrong way to make this when it comes to choosing fruits.  Use what you like or what is fresh then be creative with the design.  We have served our fresh fruit tart as a breakfast fruit course, for desert for an evening dinner or we have taken it to a pot-luck dinner engagement.  It is versatile and colorful and always gets lots of comments.  It is also super easy to make, especially if you cheat like we do and use a refrigerated pie crust.  If you are a great baker then make your own crust, but if you don’t have the time to make the crust this is an easy alternative.  We hope you enjoy this colorful treat that can be made year round, but is especially good when the fruit is fresh.

Ingredients:

Crust:

  • 1 refrigerated pie crust, softened as directed on box

Filling:

  • 2/3 cup vanilla yogurt
  • 8 oz. sour cream
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix

Topping:

  • 1 cup strawberries, halved
  • 2 kiwifruit, thinly sliced
  • 1/4 cup fresh blueberries
  • 2 tablespoons orange marmalade

Directions:

1.  Preheat oven to 450°F.  Make pie crust as directed on box for One-Crust Baked Shell, using a 9-inch tart pan with removable bottom.  Bake 9-11 minutes or until light golden brown.  Cool completely, about 30 minutes.

2.  In medium bowl, mix filling ingredients with wire whisk until well blended.  Pour into cooled baked shell.  Arrange strawberries, kiwifruit and blueberries on filling.

3.  In small microwavable bowl, microwave marmalade uncovered on High 5-10 seconds or until melted.  Brush over fruit.  Refrigerate about 1 hour or until set before serving.  Cover and refrigerate any remaining tart.

Serves 6-8.

The Carriage House Inn Bed and Breakfast posts one recipe per month on our blog so keep checking to see our latest recipes.  Once they are posted we add them to our recipe page on our website so if you are looking for something special we would suggest checking our website where all our recipes are categorized.  The recipe page is:  www.thecarriagehouseinnbandb.com/ recipes.  We currently have over 40 recipes listed, most, like our fresh fruit tart are breakfast recipes but not always.  The orange marmalade that is brushed onto the fruit adds a little gloss.  You can’t screw this one up and if you are having a party it makes a great dish and is a great conversation piece.  Put it on the table whole and slice it in front of your guests!

Visiting Lynchburg?  Call The Carriage House Inn Bed and Breakfast to book your room.  With back to school, parents weekends, wine festivals and soon the fall leave colors, we will be booking our rooms so don’t miss out and plan early.  Call 434.846.1388 NOW to make your reservation or book online.

Migraine Miracle

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Migraine Miracle

Kathy Bedsworth completes course on treating migraines known as Migraine Miracle

Kathy Bedsworth, Owner/Innkeeper of The Carriage House Inn Bed and Breakfast in Lynchburg, Virginia, is proud to announce she has successfully completed training in the Miracle Migraine® Cold Stone Therapy for Migraine Headaches. This unique massage technique utilizes massage therapy techniques, concentrating on specific headache trigger points, combined with specific essential oils applied to the face and pulse points, along with the use of specifically designed and crafted cold marble stones placed at strategic areas to reduce inflammation of blood vessels.

Migraine Miracle

Don’t suffer migraine pain!

What causes a migraine?  It is thought migraines are caused by inappropriate activation of a pain warning system.  This system stays on and continuously repeats.  Migraines are typically triggered by stress or anxiety, hormonal changes or imbalances, food allergies and environmental agitation.  Migraines typically feature a headache on only one side of the head and pulsating or throbbing pain that generally lasts four to 72 hours.  For a headache to be classified as a migraine, the pain must be severe enough to limit or impair normal activity.

Migraine Miracle® uses cold marble stones to increase stimulation to the body, decrease in pain and

decrease in inflammation.  These stones are places on various trigger points located on the face and neck.  Aromatherapy is an integral part of the Migraine Miracle®.  Our sense of smell is the strongest sense we have.  The Migraine Miracle® proprietary blends actually alter a headache physiologically by calming the brain. Migraine pain is the worst kind of headache pain.  As massage therapists we love to take away our clients’ pain and make them feel that blissful spa experience.

Migraine Miracle treats Migraine headaches

Treat Migraine Headaches

Massage, cold stones and aromatherapy all work well by themselves.  When combined, these modalities are even more effective. The Carriage House Inn Massage and BodyWorks Studio is now offering the Migraine Miracle®.  Each 45-minute treatment begins with the client selecting their aromatherapy oil followed by a series of relaxing breathing techniques and the wrapping of the clients’ feet in warm cloths.  The treatment contains a variety of headache trigger point release techniques along with placing the selected aromatherapy oil directly on various points of the face and neck.  Cold marble stones are placed on the face and neck.

A short resting period follows after which time you should feel some relief from your headache and after which more relief should follow.  A Miracle Migraine® session can be done as often as needed, even repeated over several consecutive days.  Each Miracle Migraine® treatment is $75.00.  Call Kathy at 434.846.1388 to schedule your appointment, either as you feel a migraine coming on or once it has occurred.

 

 

 

Point of Honor, 112 Cabell Street

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Point of Honor

Point of Honor, the home of Dr.  George Cabell

Point of Honor stands on a tract of land cleared from the wilderness where Monacan Indians once camped, and where some 19th century Virginia’s most remarkable citizens lived.

Dr. George Cabell, Sr., began construction of the mansion in 1806 and was completed in 1815.  The sophisticated, but irregular shaped two-story, Federal-style mansion is constructed of stuccoed brick.  The façade is comprised of a three-bay center section flanked by two octagonal ended projections.  Features include matched polygonal bay windows and flanking doorways with arched fanlights, which reflected the era’s fondness for shapes beyond simple rectangles and squares, rich, vivid colors and great windows to enjoy the vista of the historic James River.

Born in 1776, Dr. George Cabell, Sr. attended Hampden-Sydney Academy and completed his medical training at the University of Pennsylvania.  He was a friend and personal physician to Patrick Henry and a frequent correspondent with his neighbor, Thomas Jefferson.

Kitchen at Point of Honor

Cooking demonstration at Point of Honor

Point of Honor  passed form the Cabell family when Dr. Cabell’s son William and his wife, Eliza Daniel Cabell, both died in 1830.  Her father, Judge William Daniel, Sr. inherited the mansion and left it to his son, Judge William Daniel, Jr. in 1839.  In 1928 the property was purchased and given to the city and used as a rec-center and in 1968 the home was acquired and restoration work was started to bring the home back to the way it looked when Dr. Cabell owned the property and in 1977 the home was opened to the public as Point of Honor.

Up until the City of Lynchburg annexed this parcel of land in 1870 the land Point of Honor sits on and the rest of the Daniels Hill neighborhood was located in Campbell County.  Since duels were illegal in the City of Lynchburg legends have it that duels fought for honor took place on the grounds of Point of Honor, which was outside the city limits, on the hillside overlooking the James River, thus giving this landmark its name.

About this time the once sprawling plantation of 737 acres was subdivided into building lots.  The main road, Cabell Street, which connected downtown Lynchburg to what is now Rivermont Avenue was the main road that ran through the neighborhood and was named after Dr. Cabell.

Blacksmith at Point of Honor

Blacksmith demonstration at Point of Honor

Today you can visit Point of Honor as it is operated by the Lynchburg Museum System as a house museum.  Throughout the year seasonal programs and activities are presented on the grounds.  These programs include cooking demonstrations prepared in the reconstructed open hearths and brick ovens of a plantation kitchen.  Each October, usually on Columbus Day weekend, the museum celebrates “Day at the Point” where admission if free and guest get to see people in period clothing demonstrating life’s activities of the 1800’s.  The property is decorated with period appropriate decorations in December.  While visiting Point of Honor you can purchase a ticket that will allow you access to the Lynchburg Museum on Court Street (in the old court house).

Point of Honor is located three blocks from The Carriage House Inn Bed and Breakfast and is a must see during your visit to Lynchburg.  It is open 7 days a week and guests get a guided tour of the main level mansion.  There is also an exhibit on medicine during the early 1800’s.

Point of Honor is open Monday-Saturday from 10:00am-4:00pm and Sunday from Noon-4:00pm. They can be reached by phone at:  434.455.6226.

Blueberry Panini French Toast

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Blueberry panini recipe

Our blueberry panini french Toast

Try our blueberry panini for breakfast.  It is the perfect decant breakfast french toast that combines the sweet blueberries bursting with flavor and a tangy lemon curd spread.  The crunchy sourdough bread adds texture to this popular breakfast treat that will have your family or guests wondering how you put these flavor combinations together.  This is a great dish for this time of year as blueberries are fresh, but you can also use frozen blueberries if you can’t find fresh ones in grocery store.

French Toast

  • 2 eggs
  • 1/2 cup heavy cream
  • 1/2 teaspoon ground ginger
  • 4 slices Sourdough Bread, about 1/2-inch thick
  • lemon curd
  • fresh blueberries

Place eggs in shallow dish, lightly whisk.  Add cream and ground ginger, whisk to combine.

Spread lemon curd on 4 slices of 1/2-inch thick sourdough bread.  Top one slice with blueberries, then add a second bread slice.  Press together; dip each side in egg mixture, place in warmed panini maker and cook as directed, or until golden brown.  Top with confectioner’s sugar (optional).  Serve with candied lemons or a lemon twist as garnish and maple syrup.

Serves 2.

Candied Lemons

  •  1/2 pound lemons
  • 1 pound sugar
  • 1/2 quart water

In a large shallow pan, about 4 inches deep, dissolve sugar into the water.  Bring the mixture to a boil.  Arrange the fruit on a round rack, tie a piece of string onto the rack so you can submerge in the liquid without getting your hands sticky.  Lower the rack into the liquid.  Press a round of parchment paper on top of the fruit so it is completely immersed in the syrup.  Bring the syrup back up to a simmer.  Simmer for 10-15 minutes.  remove from heat and let the fruit cool.  Leave the fruit in the syrup, covered for 24 hours at room temperature.  Lift the rack out of the liquid and allow to drain for 30-60 minutes.  Transfer the lemon pieces to paper towels and let dry for 3-5 hours.

A panini maker isn’t just for lunch or dinner.  We use ours to create different breakfast sandwiches all the time, just get in the kitchen and get creative, or if you would rather have someone else do the cooking, call The Carriage House Inn Bed and Breakfast at 434-846-1388 and we would be happy to serve you our legendary breakfast each morning of your stay.  For more recipes please check our recipe page on our website.

 

Zucchini Pancakes

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Zucchini Pancakes

Zucchini Pancakes served at The Carriage House Inn Bed and Breakfast with maple syrup.

It’s that time of year, the garden was planted this spring and now things are starting to get ripe.  If you have ever grown zucchini the question that comes to mind is what do you do with all those zucchinis.   After you have given your neighbors several zucchinis and you have made zucchini bread why not try making zucchini pancakes!  (If you didn’t plant a garden check with the neighbors, chances are they did and they have zucchinis to give away.  As a last resort you can purchase one from the grocery store.)  These zucchini pancakes are a great way to get people to eat vegetables, especially for breakfast!  The recipe will serve 4 people so if you have a larger group you will need to double the recipe. As a point of reference, we used about 1/3 of the zucchini in the picture below to get the 2 cups of shredded zucchini. Note, the seeds typically will not be shred so they are easy to pick out.  The above photo was my test batch and I ended up eating all of them!

zucchini pancakes

Garden grown zucchini will become zucchini pancakes

Ingredients:

  • 2 cups finely shredded fresh zucchini
  • 4 large eggs, beaten
  • 3/4 cup of all purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 3 tablespoons extra virgin olive oil or vegetable oil plus more for griddle
  • 4 teaspoons baking powder
  • 1/4 cup melted butter/margarine (for rub)

Directions:

  • Preheat the griddle to 400-425 degrees F  If you are using a heavy duty frying pan, preheat the pan to medium high heat.
  • Preheat the oven to 200-250 degrees F
  • Wash the zucchini before shredding
  • Using a fine shredder shred the zucchini until you have 2 cups (DO NOT PEEL the zucchini and–Do not drain the mixture)
  • Beat the eggs in a large bowl then add the shredded zucchini and mix
  • Add the flour, sugar, salt, olive oil, cinnamon,vanilla and baking powder and mix ingredients again
  • Note, you are NOT adding milk or buttermilk.  The fresh zucchini and eggs provide enough liquid
  • Because you are using high heat  put oil on the griddle or pan, not butter as it will burn.
  • Spoon 2-3 tablespoons of batter onto the griddle or pan (this is less than a normal pancake)
  • Cook until bubbles on the top of the pancake almost stop (about 1 1/2 minutes) then flip over and cook for another 1-1 1/2 minutes or until golden brown and done.
  • Brush each pancake with the melted butter and place in a warm (200-250 degree) oven until the remainder of the batter is used then serve immediately
  • Serve with your choice of syrups or jams or eat them plain.

We served zucchini pancakes this past weekend and they were a big hit so we promised the guests that we would post this recipe on the blog this week.  If you have a vegetarian in the family this is also a great recipe that the whole family can enjoy.  If you have a picky eater, don’t tell them these are zucchini pancakes, just call them pancakes!

We hope you enjoy this unique recipe and if you don’t feel like making them for yourself, you can book a room at The Carriage House Inn Bed and Breakfast and ask that we prepare them for you.  We should have zucchinis from our garden for the next several weeks!