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Dishing It Up
By Gay Cook
Nap-N-Nosh Bed & Breakfast is a place that makes
folks feel at home from the moment they walk
through the front door.
Hosts Sonny and Jane Stevens are the hosts of this yearround
B&B. They enjoy meeting and chatting with their
guests and they say it’s the people that make their business
so enjoyable.
Nap-N-Nosh is located in a charming heritage house
built in 1875 on an acre of land featuring lovely gardens
and a large pond. It is located in the heart of Bloomfield
on the Main Street. I visited the small but lively village and
fell in love with its great shopping — from antiques to
quality clothing stores to galleries and art studios. There
are also several restaurants in this quaint community.
The Stevens opened the B&B just one year ago. It’s a
large house with the front half focused on their guests.The
back half was built on in 1905 and makes a perfect place
for the Stevens’home.Jane and Sonny spent 16 years in Asia
when Sonny was in the Canadian Foreign Service so they
brought back many precious items and antiques from
Thailand,China and India.From the artwork to the teak and
walnut furniture to the Chinese silk duvets on each bed,it’s
the reason why each of the three guest bedrooms have an
Asian theme.
Jane shines in the kitchen with her love of cooking. Each
morning the breakfast menu is written up for the guests
offering delightful choices. Jane kindly gave us the recipes
for two of her popular items, which are printed on this
page.
The Nap-N-Nosh is located at 295 Main Street in
Bloomfield.The telephone number is 613 393-3371.
Gay Cook is an Ottawa entrepreneur, food writer and
author of Mrs. Cook’s Foods.Watch this space for more of
Gay’s columns, where she will bring us stories and
recipes from the interesting people and places in our
communities.
Getting to
Know You
It’s the people who make B&B
business a dream for these retirees
Puffed Oven-Baked Pancake
Serves 1
1 tbsp (15 ml) unsalted butter
1 egg
1/4 cup (50 ml) milk
1/4 cup (50 ml) flour
1/8 tsp (1/2 ml) salt
1/2 cup (125 ml) cut up fresh fruit
Icing sugar for sprinkling
Maple syrup
May 2008 • 18 • Fifty-Five Plus Magazine
1. Preheat oven to 475ºF (245ºC). Select a 6-inch (21 cm)
flan dish. Place dish in the oven with the butter until butter
is melted and the container is hot (watch carefully to
avoid burning the butter).
2. In a blender, combine the egg, milk, flour and salt; blend
until smooth. Pour batter into heated dish and return to
oven. Cook until the pancake is well puffed and golden,
about 12 minutes.
3. Sprinkle icing sugar over the top. Serve with fresh fruit
and maple syrup.
Baked Herb Wraps
Serves 3
Crepes:
1 large egg
5 tbsp (75 ml) milk
1/4 cup (50 ml) flour
1/4 tsp (1 ml) salt
1 1/2 tsp (7 ml) melted butter
1. In blender, combine egg, milk, flour, salt and 1 teaspoon
(5 ml) butter for 20 seconds. Chill to rest mixture for 30