Okay, this is a consolidated post because I just can't seem to keep up. Some of our guests are aware that we have been in negotiations for the 3 acres that adjoin the Cottonwood Inn-- well, we finally closed on the deal and the Cottonwood B&B is now 3 acres bigger! The land is beautiful, with a stream running through the northwest side and a natural spring in the center. Also on the property was an old adobe building, which is currently being restored to its former glory.
We're very excited and can't decide what we want to plant on the property-- it fluctuates between raspberries, fruit trees, or lavender-- my guess is that we'll do all three. We're also hoping to keep some critters over there, of course my vote goes for more CHICKENS!!! And maybe a llama or two....
We've already had a bumper crop of peonies and rhubarb this year. I am eating a wedge of pie as I type this. I hate to be a braggart, but this is the best slice of rhubarb pie I've ever had. I had made several pies earlier in the spring, and I used a recipe I found on the internet (cooks or somewhere) and it called for vinegar & eggs in the crust, among other ingredients. I decided to give it a shot, and I thought it tasted just like a store-bought pie. Not exactly what I was aiming for. This pie is just the usual flour/lard/water/salt crust with rhubarb, sugar, lemon zest, & lemon juice. It's a great way to emphasize the flavor of the rhubarb and doesn't taste too sweet.
There are photos to come, of course!
Last but not least, it has been warm here. We are truly appreciating the great cooling abilities of an adobe home. As long as you close your blinds during the heat of the day, it gets to a nice cool 50 in the early mornings-- enough to keep things pleasant for the next day.
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