Pass the Cheese Please

Just one word! Cheese. Try as I might, I just can not stay away from it; ( for someone who has to keep their cholesterol in check, that is not a good thing!). We just had our Italian Cooking Demo this past weekend and had all kinds of cheese to taste on Saturday night.

I fell in love with the La Tur. A wonderfully creamy cheese. I just about ate the whole thing; so what, I love cheese!! All though I had to restrain from the indulgence and behave. It would have been worth the looks that next morning . Simply stated, The damn cheese is that good!!!

Below is a description of La Tur. Hope you can find it. It is well worth the search.

Find out more about our tours/demos at the Harvest Moon Bed and Breakfast.

La Tur

Country of Origin: Italy

Milk Type: Mix Milk Treatment (R=Raw, P=Pasteurized): P

Rennet Type (A=Animal, V=Vegetable): A Flag Group: white

Flavor Intensity (1=Mild, 5=Sharp or Strong): 2

Texture: soft

Description: La Tur is made with milk from Cow, Sheep, and Goat. The curds are drained in small molds about 3 inches in diameter and 1 1/2 inches tall -- and then matured for only 10 days at the dairy. The texture is silky and almost fluffy. Its taste is very delicate with an sense of tart cream with a slight earthy/mushroom impression.

Wine Suggestion: Ceretto Arneis Blange: a wine that smells like honey, almonds and pine needles. Its slight spritziness and faint sweetness complement the delicate cheese, producing a happy marriage of two products from the same region. Moscato di'Asti also pairs well.

Hello There

Hello everyone,
Here is a video that I made for Anthony Bordain. Enjoy!!!!! Check out our culinary tours on our website at the Harvest Moon Bed and Breakfast

How about a recipe

Hey there folks,

How about a recipe. You can find all of our recipes at the Harvest Moon Bed and Breakfast under the culinary tidings tab.

Have fun and enjoy this one. It's one of my favorites.

Shrimp Dill and Havarti in Phyllo

I cup of chopped shrimp cooked, peeled and vein removed

¼ cup of fresh chopped dill

1 cup of shredded Havarti cheese

1tsp of chopped garlic

1 package of Phyllo Dough and melted butter about one stick.

Mix dill, shrimp, garlic and cheese in bowl then set aside. Open Phyllo Dough up and place a clean damp cloth over the top or keep covered in some similar fashion. Place one sheet of Phyllo on counter and brush with melted butter. Place another sheet on top and repeat. Do this for about ten sheets of Phyllo. Then add your mixture. Roll, brush with butter and bake in 350 degree oven for about 10 to 15 minutes or as long as it takes to turn golden brown. Remove from oven and cool to touch. Take slices about ¾ quarter inch thick and serve on a garnished platter.

My Trip to Hershey

Good Morning Lancaster...

Hershey... what a place. Great Chocolate, great rides, great times, what a place. A place that is full of kids screaming, parents yelling and teenagers having a great time. Well they have this place called chocolate world, shows you the production of chocolate and how they go about distributing it to the world. The whole process is explained in great detail.

I was fortunate enough to go with my son last week on this field trip. What an experience! Mostly positive in every light... just mostly though. (I will explain later) but first back to Chocolate World. I remember the place as a child, some thirty five years ago. I remember the use of G.I. Joe men to use as production workers while going on the tour, (back when kids played with them). It was great back then as well. Now however, as with the rest of the world, they have gone High Tech. Singing Cows, heat sensors, smells wafting through the air of, you guessed it, chocolate and automated colors and images brings this unique ride into the current century. Truly an experience for the young and young at heart. My third grader was with his buddies and thoroughly enjoyed the bonding with them. I on the other hand was left on my own like the candy wrappers that don the hallways of chocolate world itself.


Hershey has some great chocolate bars, my all time favorite, Take Five. What a treat that is. Pretzel with caramel with peanut butter with chocolate... I'm salivating as I sit here thinking about it. Of course they have others, but that is about all I go for these days. Hershey chocolate is not all I look for in chocolate, I prefer a deeper, richer chocolate, dark of course is where I tend to go when looking for chocolate. Love it with wine as well. ( We are planning a wine camp where we pair chocolate and wine together in September. Check it out at the Harvest Moon Website.)

As I said it was a good experience, lots of kids having a great time, perfect for the age group that we were with and just a special day for my son and I. So that is the sweet side of it all, now for the medicine... yea you knew it was coming. Shall I begin with the bus ride? The driver was one from hell, I swear I could see the buds of baby horns on her forehead. How any kid could put up with her was beyond me. First thing she said was not to open to many windows, It was more than eighty degrees that day, the bus was hot. Then she jerked the bus around like a child's toy. Kids were sick everywhere, ( also adults). She must get the motion sickness complaint often because she had a bag pulled out in no time.

Then of course my son gets stuck with the rotten apple. The kid would not listen, did his own thing and seemed to have no guidance what so ever. I tried, but wow what a handful.

When it all comes down to it, the day was good, my son was happy and we did have a great day with just the two of us.

Well, that is it for Hershey, the chocolate that I prefer is Wilbur's in Lititz. Worth checking out.

Talk with you later.

How about Anthony Bourdain?

Just a quick posting to fill you in on one of my favorite television shows of late. I am not one for those fluffy cooking shows with lots of hugs and kisses and teddy bears... it bores me!! I am one for the guts. One that goes after the true heart of cooking; one that is not afraid, ashamed, or abashed to spell it all out. Let's face it, the cooking industry is a bit rough around the edges... I have been in it long enough to see the outcome of several people. Only the strong can pull from it's powerful grip.
However in saying so, even after all the years of being an Innkeeper, I often refer back to those days of careless abandonment and in some small way wish that I could relive them. Well with Anthony, I can live it through him.

Not long ago, he asked for his viewers to come up with video on why he should take them on a trip, that trip being someplace that you (the viewer) wants to go. I made one, thought it was great, I did not get to go however. The video was based on a trip to the Alto Adige region of Italy. An area that truly explores both the German and Italian way of life.

You know, our cooking demos explore this very topic. We have one coming up in a couple of weeks at the Harvest Moon Bed and Breakfast
Here we will discuss the food of this specific region. Truly a unique flavor all in it's own right.

Well I spoke enough. If you have a chance, check out Anthony. You have to have a bit of grit to get into it, but once you do...

Plant Time

As I sit here and write, I wonder today how I am going to get it all done. You see, the plants are waiting outside to be planted. Yes, each year I tell myself that I have had enough with the planting. I will tone it down and stop while I am ahead and just take care of the plants I all ready have. Well it never works out that way. I always extend the gardens ( and myself) providing yet new and exciting gardens for the guest. I am doing the same this year as well. I am now at the point where It looks like I may need to put in a new backyard patio to make the gardens look better. We will see.

The point of this correspondence is to fill you in on the herb garden this year. Looks really good for the beginning of the year. I have the typical stuff like basil, oregano, dill and others, but I have tried some new stuff this year as well. I have some Bronze Fennel and Lovage. Really nice stuff. The flavor behind them seem to really carry themselves well. I love to use the fennel in light summer salads and then when the seed is ready, I like to use that in homemade sausage. Really adds a nice flavor. As for the lovage, you can use that in dumplings and meatballs. Lovage adds a nice rounded flavor, bringing a richness to your meal.

I like to go to King's Herb Nook in Honey Brook PA. What a great place, nothing special, but she has all of the herbs you may want. The owner is knowledgeable and if she does not have an answer for you, she will for sure look it up. Just a great place to spend an hour looking around for that great find. She also has perennials and vegetables as well. Unique finds are always there.

If that is not enough, she makes her own soap with the ingredients that she grows. The family makes there own bread as well. Her shop if full of great things either homemade or useful for medicinal needs.

Our herb tour among other things will be bringing people to Kings this year in hopes of showing them one of the areas great finds.

You can find out more about the Herb Tour coming real soon at the Harvest Moon Bed and Breakfast