Hello Again

Hi Everyone,

Sorry, it sure has been awhile!

The Belle Isle Inn Micro Spa is up and running. You can find me on facebook for pics and updates. I'm also working on a new Green Bay location for my micro spa. I will be taking appointments starting Wednesday the 26th.

The Inn is doing great! We are working on the basement room and plan to open the area mid September. We hope to be able to sleep 4 in this room that we hope to theme as "rustic."

I got "un-screwed!" The last of the removeable hardware is now GONE from my ankle. I should be able to wear shoes pretty soon and I can not wait! It has been almost three years.

Latest recipe from the Inn...

Loaded Blueberry Bread Pudding was a big, no huge hit.

Here is the recipe:

8 C Day old bread cubed

5T butter

2T grapeseed oil

3/4 C dark brown sugar

3/4 C Splenda (one to one Splenda)

3 1/2 C Milk

8 farm fresh eggs

2t vanilla

1/4 C Pampered Chef Cinnamon Sprinkles

2-4 C fresh Blueberries

preheat oven to 350 degrees. Beat eggs, br. sugar, splenda and vanilla. Warm milk, butter and grapeseed oil. Blend milk mixture into egg mixture. Using a Pampered chef 9x13 stoneware pan, layer bread, blueberries, bread and blueberries, then pour liquid over top; pushing bread down lightly until all mixture is soaked into bread. Bake for 1 hour, depending on your oven. Note: inside should not be liquidy (is that a word?) Pudding will rise in oven then fall as it cools. Enjoy!!