Lynchburg, Virginia had been a major transportation hub (for the railroads) for the past hundred years when World War II broke out. After the attack on Pearl Harbor tens of thousands of men enlisted to help defend our country and the railroads played a major role in transporting the troops to the various ports where transport ships delivered them to their various assignments. During those years thousands of our soldiers, sailors, marines and merchant marines passed through Lynchburg on their way to fight or on their way home from the war.
Mary Watts, daughter of R.T. and Emma Watts, who had the home built shortly after the Civil War, sells the home to Lena Fore in 1928. Lena was a single lady and business person who saw a need during the war and for several years after the war to provide temporary lodging for people who were passing through Lynchburg so she opened her home up as the Cabell and D Street Tourist Home. The photo above was on the reverse of her business card (above). A tourist home was essentially a bed and breakfast before that term was coined. It was a place where a traveler could rest and unwind before resuming their travels and during the four years of the war it is estimated that over 1,000 members of our armed forces stayed at the Cabell and D Street Tourist home.
If you happened to be passing through Lynchburg during WW II and you stayed with Lena at the Cabell and D Street Tourist home we would like to invite you back for a return visit. In return for sharing any stories or photos you may have about your stay we will honor the rate you paid back in the 1940’s which we estimate to be $4.50 per day.
By the late 1950’s Lena became ill and her sister was appointed as her legal guardian In 1961 her sister had the home sold at public auction for $8,100.00. Mr. Johnson, a retired postman who delivered mail to the Daniel’s Hill neighborhood, converted the home into four apartments The carriage house was his workshop. The back part of the property was a large garden. After Mr. Johnson sold the property it went through a number of owners until 2003 when we purchased the home. About 3 years into our restoration we decided to do what Lena did 60 years earlier and open our home up to visitors passing through or visiting the Lynchburg area.
Today the huge trees that were on the property are gone but we still have the “Deluxe Accommodations with Private Baths” and we are “Away from the Noise” and of course we are still only 4 blocks to Main Street and all the shops and restaurants you will find there. Our phone number now has an area code plus four more numbers so give us a call at 434.846.1388 or book on-line from our website at www.TheCarriageHouseInnBandB.com.
One of the healthiest things we can do for our skin is Dry Brushing followed by a massage using an herbal cream. Using a natural-bristle brush skin brushing can sustain or re-establish the skin’s integrity and youthful glow. It aids in waste removal, helps slow the aging process, increases circulation, improves digestion and alleviates muscle tension.
Between January 23, 2013 and February 28, 2013 the Massage and BodyWorks Studio at The Carriage House Inn Bed and Breakfast is offering a “Deluxe Dry Brushing Treatment” for only $75.00 (normally $95.00.)
The “Deluxe Dry Brushing” combines a 20-minute Dry Brushing plus body wrap with a 30-minute massage using a light, moisturizing herbal cream. This 50-minute treatment will leave you feeling renewed and relaxed.
While staying at The Carriage House Inn Bed & Breakfast you will experience our over-sized rooms with generous amenities, our legendary 4-course breakfasts featuring a signature dish each month plus all that Lynchburg, VA has to offer.
Fine Print: you must mention the Dry Brush Massage special when booking your two-night stay during January and February 2013. 20% gratuity, based on normal price of $95.00, will be added to the cost of each Dry Brush Massage. This special massage cannot be combined with any other special, package, discount or voucher. Massage is based upon availability.
Get rid of your dry winter skin, book your reservation and Dry Brush Massage today by calling 434.846.1388. Your body will thank you!
If you have been following our blogs you know by now that The Carriage House Inn Bed and Breakfast tries to come up with a signature dish each month that is representative of the time of the year, season or uses a food item that is seasonal. Not much grows in Lynchburg in January but oranges are in season this time of year so we set out to use oranges in January’s breakfast. We started by altering our Ultimate Buttermilk Pancake recipe by changing the milk (not the buttermilk) to orange juice and adding about a tablespoon of orange zest to the batter. The altered recipe is below.
- 3 Cups all-purpose flour
- 3 Tablespoons of granulated sugar (white)
- 1 Tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 Cups buttermilk-room temperature
- 3 eggs-room temperature
- 1/2 fresh orange juice-room temperature
- 1 tablespoon orange zest
- 1/3 cup melted unsalted butter
Sift the dry ingredients together in one bowl (flour, sugar, baking powder, baking soda and salt). In a second bowl whisk together the wet ingredients (buttermilk, eggs, orange juice, orange zest and melted butter). Keep the two mixtures separate until you are ready to make the pancakes.
Heat a griddle or frying pan to medium heat.
Pour the wet mixture into the dry mixture and mix using a fork or wooden spoon. Mix until just blended together (it will be lumpy). Do NOT over blend the mixture. Using a scoop (I use an ice cream scoop) pour the batter onto the griddle or frying pan. Brown on both sides and serve with Orange Raspberry Syrup (below). This recipe should serve twelve people. If you are making them in batches you can preheat the oven to 200 degrees and store the cooked pancakes in the oven on the shelf until you have cooked all of them and are ready to serve them (will keep well in the oven for 30-45 minutes).
Orange Raspberry Syrup
The orange raspberry syrup adds a sweet and tangy taste and will wake up your taste buds – a great way to start your morning.
- 3 cups fresh orange juice
- 1/2 cup granulated sugar (white sugar)
- 1 tablespoon grated orange peel
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup rinsed and dried raspberries
Make a simple syrup by combining the orange juice, sugar and orange zest in a saucepan. Bring to a full boil stirring until the sugar has dissolved. Reduce the mixture to a low boil, in the uncovered saucepan, let it reduce by half (20-30 minutes). Add the butter and vanilla extract and stir to combine. Add the corn starch and stir continuously until dissolved and you have s syrup-like consistency. Add the raspberries and remove from the heat. Let it cool slightly (about 10 minutes) before serving.
During the month of December the Carriage House Inn’s Massage and BodyWorks Studio in Lynchburg, VA, is offering a special on it’s Peppermint Perfection body care package.
This body care package combines a massage with a scrub to enhance each individual segment of the treatment. Refreshing, stimulating and reminiscent of eating candy canes as a kid this treatment combines a Peppermint Scrub followed by a Swedish massage using a Peppermint Cream.
A total mind, body and sensory experience. Usually priced at $150.00, during December it is offered at $125.00!
Call us at 434.846.1388 and mention the blog post Peppermint Perfection special to book this treatment. Appointments are limited and required. If you have any questions about this body treatment or any of the others offered on our web site please give us a call.
No, I’m not going to break out in song (that’s a good thing for anyone within earshot). but I wanted to share our Christmas tree with you at The Carriage House Inn Bed and Breakfast. One of the nice things about living in an old house is that our foyer is huge by today’s standards. We put our tree at the staircase so guests can enjoy all sides of it as they head up to the guest bedrooms.
In addition to the tree we have an army of nutcrackers throughout the house. A recent guest wanted to know how many we have. The answer is too many when it comes to packing and unpacking them but I suspect there are a couple hundred of them standing sentry around the the house. Here are a few of them that are in our dining room, making sure the our guests are being looked after.
Speaking of an army of nutcrackers looking after our guests, this time of year we need to take time out of our busy schedules and think about our military, especially those troops that won’t be home to celebrate the holidays with their friends and family because they are deployed defending our freedom.
We also need to pray for the families of those that won’t be coming home because they gave their lives fighting for our freedom. Freedom isn’t free and thousands of our soldiers, sailors, airmen and marines have paid the ultimate price for us to enjoy the life we have and freedoms we enjoy. My Christmas wish is that we could have peace on earth and goodwill towards man.
Merry Christmas and Happy Holidays from Kathy and Mike at The Carriage House Inn Bed and Breakfast. We hope that 2012 was a good year for you and we wish you much success in 2013.
I hope you don’t think we serve clam chowder for breakfast! We don’t, but this recipe is so good I wanted to share it with you. During the cold winter months a bowl of hot soup is very comforting. This is a great dish to make for the family or invite friends and neighbors on those chilly winter nights. We will sometimes make three or four different types of soup and have the neighborhood over for a soup and salad night. The neighbors bring the bread and salads and we provide the soup. This one is always a favorite, best of all, it is quick and easy to make. If you are ever staying at The Carriage House Inn Bed and Breakfast during one of our soup and salad nights this will become one of your favorite dishes also.
- 6 (6.5 ounce) cans of chopped NOT minced clams
- 1 cup minced onion
- 1 cup diced celery
- 2 cups cubed potatoes (cubed 1/2 inch)
- 1 cup diced carrots
- 1 1/2 sticks butter
- 3/4 cup all-purpose flour
- 1/4 cup corn starch
- 1 quart half and half cream
- 3 strips thick bacon
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons salt
- ground black pepper to taste
- Cook the bacon in a large skillet. When the bacon is done, remove bacon and set aside and leave the bacon grease in skillet.
- Add the onions, carrots, celery and potatoes to the bacon grease and cook over medium heat for about 5 minutes. While that is cooking, open the 6 cans of diced clams separating the clams from the clam juice. After the vegetables have cooked for about 5 minutes add the clam juice and continue to cook for about 15 minutes or until vegetables are tender.
- Meanwhile, in a large saucepan heat the butter over medium heat until melted. Whisk in the flour until smooth. Add the half and half and corn starch. Stir constantly until thick and smooth (about 15-20 minutes).
- Add the vegetables to the cream and continue to stir until combined and hot (don’t bring to boil). When the mixture is hot, add the clams. Don’t cook clams too long or they will be tough and chewy. When clams are heated through (1-2 minutes) stir in the vinegar and season with salt and pepper. Serve immediately with a crusty bread and salad. Crumple the bacon into small pieces and add bacon on top of the chowder in the bowls. Enjoy!
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