Well we’ve had an eventful winter season here at the Harborlight. We completed our common room renovation and our Swann Suite got a makeover with new carpet, furniture and a fresh coat of paint and decor. It’s really given us some great ideas to move forward with for the other suites in the near future!… (read more)
I’m sure many of you have seen the posts about our common room renovation, we are STILL waiting on a few pieces to complete that process. Our doors were back-ordered…and by back-ordered, I mean they must have had to cut the tree down, plane the wood, piece it together and maybe, just then maybe, think… (read more)
So with winter time upon us, we’ve taken the opportunity to update our common area here at the Harborlight. Previously, the common area was a little broken apart in our opinion. There was an area when you first walked in t hat housed the check-in desk, bookshelf, ice maker and a cabinet with extra plates,… (read more)
So we recently had our first wedding as owners here at the Harborlight and let me tell you, it was an absolute blast! We didn’t really know what to expect for hosting a wedding, we know what goes into planning once since we’ve been doing that for ourselves for the past year. But hosting, thats… (read more)
So we’ve recently discovered that we are OBSESSED with bananas and french toasts, so why not a bananas foster french toast?? Exactly! So wipe the drool off and take note, because here we go:
- 6 tablespoons butter, melted
- 1 cup brown sugar
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 3 medium ripe bananas, thinly sliced
- 1 loaf french bread, cut into cubes
- 6 oz. cream cheese, cubed
- 1 1/4 cup milk
- 10 eggs
- 2/3 cup sugar
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- pinch of salt
- powdered sugar or whipped cream to garnish
- drizzle with extra caramel if desired
- In a medium sauce pan, melt butter, brown sugar, corn syrup on stove over medium heat. Cook and stir until sugar is completely dissolved. Once sugar is dissolved, remove from heat and add vanilla and cinnamon.
- Lightly grease a 9×13-inch pan.
- Pour caramel sauce into prepared pan and make sure it is evenly distributed.
- Place banana slices evenly over the sauce.
- Layer and evenly sprinkle half of the bread cubes over the bananas.
- Evenly distribute the cream cheese cubes over the bread cubes.
- Cover the top evenly with the remaining bread cubes.
- In a medium bowl, combine eggs, milk, sugar, vanilla, cinnamon, nutmeg and a pinch of salt and whisk together until completely smooth and well combined.
- Pour the egg mixture over the bread.
- Gently press the bread down with hands so that all of the bread can absorb the egg mixture.
- Cover the casserole and refrigerate overnight.
- When ready to bake, remove pan from refrigerator and leave it out not he counter while oven preheats to 375 degrees F.
- Bake uncovered for about 30-40 minutes.
- let it cool in pan 5-10 minutes.
- it is the prettiest to flip it before serving so that the caramel and bananas can be seen and drip over the top. It is not necessary, but definitely a better presentation and lets the caramel topping drip over the casserole.
So it’s happened more than once, more than twice…I would guess somewhere in the neighborhood of a dozen times since Dana and I have taken over operations here at the Harborlight, the common comment of “You’re so young!” True, Dana and I are both under the age of 30, so the title of Innkeeper/Owner of a bed and breakfast does seem a little strange doesn’t it? Why would a soon to be married couple choose this lifestyle you may ask yourself? I’ll be happy to answer that!
Dana and I both come from the world of hospitality, her being an event manager for most of her professional career and me, well I’ve been a little of this and a little of that, mostly focusing on the world of fly fishing. So entertaining is in our blood, it’s what we like to do. Correction, it’s what we love to do. It’s always so interesting to meet people from around the world, different cultures, different opinions, different mindsets. It’s refreshing to have change if that makes sense. We are always learning something new from guests and building relationships for the future.
Beyond the entertaining aspect, it’s a lifestyle choice. Yes, there’s a lot of busy work and yes we are working 24/7, 365, but we enjoy it. The honey-do list will never end, but the work is satisfying. We can sit back and look at what we’ve become a part of and appreciate that we are a young, self-employeed couple who is making a life for themselves in a positive way. There’s no corporate deadlines or scheduled meetings that we have to make, there’s no rush to finish this by a certain day or do that for whatever reason, there’s just pure happiness and enjoyment. Now rushing to do 8 loads of laundry and iron sheets and prep for breakfast can seem like a deadline, but we always tell ourselves…just relax. That’s what this is all about, happiness.
I would encourage anyone out there to do what makes them happy, whether it be sorting through spreadsheets or taking people fishing for a living. Make a living that makes you happy and have a life that you enjoy living. You’ll only regret the things you haven’t done.
So let’s talk food for a second….more specifically what dishes may pop up here at the Harborlight and a few other dishes we’re curious to try out and see what happens. We made an agreement this past week that we would try ONE new dish each day, whether it be and appetizer or the main… (read more)
We’re going to try out something new with the Harborlight Guest House, blogging. Let’s bring ourselves into the present and get “hip” with a playful, witty blog that’s up to date on everything that’s happening here at our charming bed and breakfast. From time to time, we’ll keep you updated on recipes, local happenings, maybe… (read more)