My Review of The Gourmet Wood and Metal Rectangle Pot Rack with Grid

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What We Like About This Pot Rack

The Gourmet Wood and Metal Rectangle Pot Rack has a metal hanging grid inside the wood frame. Metal hardware reinforcement at the corners let the frame bear a lot of weight and add a special stylish touch. Use the grid to hang additional it...

The Gourmet Wood and Metal Rectangle Pot Rack with Grid

"What an improvement!"

Tia the Innkeeper Algoma, WI 3/17/2009

 

5 5

Pros: Easy To Assemble, Fits perfectly, Displays Items Attractively, Supports Weight, Sturdy

Best Uses: Function, Decoration, Space saver

Describe Yourself: Midrange Shopper

This rack truly allows me to function better in my B and B kitchen! My special Cookware is safe from scratching, self-dries after washing, doesn't hog cupboard space and looks really great!

Looks great at the Inn!

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Fits well with Inn decor

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Algoma B&B is Perfect

Whew! We had our grueling inspection to become members of the Wisconsin Bed and Breakfast Association and I am ecstatic to tell you that we passed with FLYING COLORS! In fact we received a score that is not given out very often...100%. The comments from the Hagermans, the WBBA inspectors, were wonderful to hear! The report stated "Tia did her homework and covered all the bases. All requirements were met and exceeded. Decorating is eclectic, bordering on "funky", in an interesting way. Very friendly & accommodating innkeeper." Included in the extremely positive comments were the sample breakfast menu, the breakfast room, complimentary wine and appetisers, the entertainment amenities like tivo, Wii and movie channels, the grill options, private balconies and the porch and patio areas. We're on our way now!!
Upcoming plans for the Belle Isle Inn will include a new salon and spa area and new added living quarters area.

Guests from Chicago are the best!

So these last guests were absolutely the sweetest! At first I thought they didn't like me but later realized that they were just quiet people. My husband delivered a glass of Cab to their room that evening, but it was the morning breakfast that really got them. To start the feast I had fresh strawberries in a honey glaze over berry yogurt. Then came morning-fresh banana-apricot muffins with a brown sugar crunch topping. Next was Tia's surprise (pretty much everything is a "Tia's surprise" creation) Cajun shrimp, artichokes, sweet onions and cherry tomatoes on an over-easy egg on an onion bagel with a fresh Parmesan and artichoke sauce. I included fresh grilled Trippe as I usually do for new guests. Everyone needs to experience Belgian Trippe at least once in their lives. AND THEN...for breakfast desert...a hot, grilled, walnut-banana brownie with a dollop of warm caramel pudding. I suggested they may want to walk back to Chicago to burn off calories (there was not a remnant of breakfast on their plate (I think I heard a licking sound coming from the breakfast room.) At checkout they asked what the cost of the room was. This is the best! I had been in the midst of updating the Inn website, pricing, etc. Each guest had seen a different price so I told them the lesser one would be great. The wonderful guests from Chicago said "absolutely not! You, and what you do here, is worth way more than what you charge!" Then they went on to say "It is obvious that you not only love people, but you love to cook! And how you've decorated the Inn is so inviting. It has been a wonderful experience." I almost cried. My mom always said "do what you love to do, do it well, and you will succeed!" Okay, it was probably more like "if you want to be a garbage collector, (no offense to garbage collectors here)just be the best garbage collector you can!" Or maybe that was what I said to my boys, I don't know...Whatever way it is said, I have always found it to be true. The guests from Chicago are further proof. You can tell the difference between someone who delivers your food to the table and a waitress who loves what she does!

Brrrrrrrrrrr...Titanium is COLD

Hello-
Long time, huh?

I'm doing GREAT!! Yesterday I had two hours that I almost forgot I had received a complete ankle replacement. I can't believe how good my ankle feels. OK, the real truth-I still have pain but am able to handle it quite well with Ultram. Cold, and today is what...-14?, is tough on it! Titanium gets pretty darn cold so I may have to invest in some battery-operated socks! I have a brace that I will have to wear for a full year at least, then in many activities for the rest of my life. I still walk with a strong limp but I get better every day, and I think I may not even have a limp sometime down the road! Isn't that exciting!!!!!! Next doctor's appointment isn't for 2 months.

We have had many guests at the Inn since my surgery. You should have seen me cook and serve my gourmet breakfasts. I had chairs with wheels strategically placed in several rooms. I could launch myself quite a distance across our beautifully restored hardwood floors. The kitchen tile was a bit different. It was like driving down Manitowoc road in Bellevue or riding a horse with one short leg. I haven't actually ridden a horse with one short leg but I think it would be quite similar to the repeated de-dunk, de-dunk, de-dunk on Manitowoc road. Anyway, I served some kick-butt breakfasts to guests from Maryland, La Crosse, Green Bay and Oshkosh and had a blast! I love being an Innkeeper!



There is an eagle in Algoma. I watched it for a while for the second time last week. How amazingly majestic! I took some great pictures of Mr. Eagle (I'm not familiar with eagles so it could have been a Mrs. and I apologize to those eagles that I may have offended)and the Algoma area blanketed in frigidness. Hope you enjoy them.

Remember my beautiful and serene (though not for long) Belle Isle Micro Spa?? Well it is so ironic...They are suing me for breaching the lease. My oh so humorous husband compares it with getting run over by your boss in the parking lot at work and then being fired for not being able to work. I think that's pretty funny though also pretty accurate. Remember all the crap that I had to deal with there? 'Nuff said!



I am getting back to another love...My cooking shows. I'd love to host a show for you at Belle Isle Inn or at your house. I'm also doing cooking overnighters for a great winter get-away for you and a few friends. How fun!! I am so excited at how Pampered Chef has helped me in the Inn's Kitchen. My newest creations use the deep covered baker for 30 minute Rouladen and the 10 inch cookware pan for my sauteed pears in toffee sauce. Yum Yum! Did you know that you can order cookware and get recipes?

Thankful for my new Ankle

Well, I got it! My new ankle. Can't try it out yet, but I'm going to be patient! I really think it is going to work this time. What an ordeal! What a trip!

Surgery: I was Doctor Feldman's 180somethingth ankle replacement. From what he explained to me there was much more involved with my procedure due to the previous procedures. The Doc is very confident that everything went great and my future is bright. What a great and kind man! We became close through my ordeal and when Scott and I were leaving the hospital, Doc gave us a bottle of champagne, saying "When you feel better, you can celebrate your new life." I have never had such a wonderful experience with a my physician in my entire life!

Pain: Holy cow. What pain! I got dilaudid injections up until we left the hospital to catch our plane home. Then it was hydro and oxycodone together. While I have weaned off a great deal of pain medication, it is still necessary when I am mobile, especially riding in the car. When I start physical therapy it will be a must!



Trip Home: The airport in Miami was CRAZY! But we were whisked through in my wheelchair with our walker, crutches and our huge bag of x-rays, MRI's and CT's. Things were OK until I needed to go to the bathroom. I had only been up and around for a day before leaving the hospital, and after five days in a hospital bed, I wasn't very strong. Scott wheeled me to the entrance of the Women's restroom and I struggled in with my walker. I couldn't fit in the regular stalls so I waited for a woman in the handicapped stall. And I waited...and waited. I thought I was going to pass out. Another woman pointed out that the occupant in the handicapped stall was cleaning her shoes with toilet paper. I pleaded out loud to hurry, but there was no answer. By now I was crying hysterically, Scott could hear me and asked what was going on. I told him the lady wouldn't get out of the handicapped stall. I knocked on the door and she pounded in return. She was not going to leave until she was good and ready. When she finally exited, I looked in her eyes with my face full of tears, and couldn't help but say..."I hope that someday this will happen to you!" I know it was not what God would have wanted me to say, but I apologized to Him, asking that he cut me some slack. The Airlines were awesome! When Scott and I got on the plane, the attendants knew something was up with one look. I couldn't get to my seat, Scott couldn't do it alone. A very well built off duty pilot came to help Scott deposit my hysterical and weary self into the seat. Our super-nice attendant gave us two bottles of red wine after hearing the saga. I was out after a few drinks and I don't remember a whole lot after that. The flights were packed but the airlines left the seats between Scott and I open to elevate my leg. The kindness of everyone on our flights was above and beyond! Even the lady behind me got me a cold washcloth to stop my tears.

Well...We made it home after a LONGGGGGGG day. From Miami to Atlanta to Miami to Green Bay to Algoma. Thank goodness we only had to do that once!

And thanks for all your letters and calls of support. Especially to the ladies from the Lakeside Community Church for helping us out with meals. I can't express how that helped my husband the first few weeks I was incapacitated. God Bless You!

That is enough for today... more to come later!!

Off On My Ankle Replacement Journey

Well, here it is...the big day before the big day.

Sorry I haven't been able to write more, but I would imagine you understand.

Today we leave for Florida. Tomorrow I start my Lovinox shots (for my blood clots), we meet with the Hialeah Hospital people, then with my main surgeon Dr. Feldman and his colleague for the final instructions. Friday is surgery with my team including a vascular surgeon and an internist along with the surgical tech and anesthesiologists. After five days of close monitoring in the hospital, I will be able to come home. Piece of cake... or bread pudding!! Speaking of...

...I promised the Rhubarb Bread Pudding recipe for Barb, Jan and the rest of you great people at Lakeside Community Church in beautiful Algoma, WI, and here it is.

Ingredients:

Kaiser rolls (to fill large stone bar pan about 7)
1 stick butter
8 jumbo eggs beaten
2 1/2 cups milk
3/4 cup white sugar
2 t vanilla

1 t cinnamon

1 t ginger
1/4 t nutmeg
2 cups frozen rhubarb thawed

Directions:

1. Preheat oven to 375°F. Spray Pampered Chef large stoneware bar pan with cooking spray. Break up Kaiser rolls into medium pieces to fill the pan.

2. Melt butter and drizzle over rolls.

3. place rhubarb on, and push some down into the rolls.

4. In Classic Batter Bowl, beat or whisk 8 eggs well.

5. Add 4 cups milk and continue to beat.

6. Add 2 t vanilla, 1 t ginger, 1 t cinnamon and 1/4 t nutmeg and beat one more minute.

7. Pour egg batter over rolls and rhubarb. Using a fork, push roll pieces into the egg batter, to thoroughly saturate. Bake for 45 minutes until golden brown on top and toothpick inserted in center comes out clean.



ENJOY!!!

Continue to check the website http://www.blogger.com/www.belleisleinn.com for any updates regarding my condition or contact Scott at the Inn at 920-737-7733.

Thank you for your continued support. I am blessed to be surrounded by wonderful family, friends, neighbors, clients and guests!

Wish me luck! Tia

Okay, here it is...

Hello there, Here is the recipe for Cranberry Bread Pudding that you asked for. I hope that you enjoy it as much as we did. It does make quite a bit so you could probably divide it in half if you wanted. I just freeze it for an anytime treat.

Cranberry Bread Pudding

Ingredients
day-old bread to fill 9x13 glass pan (I use ½ of a 2lb home-made loaf of French)
6 tablespoons butter, melted (3/4 stick)
1 cup craisins
8 eggs, beaten
4 cups milk
1 cup white sugar
2 teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
2 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rip bread into 1 inch chunks and place into an 9x13 baking pan.
3. Drizzle melted butter over bread.
4. Sprinkle with craisins, push some down into the bread.
5. In a large mixing bowl, beat eggs, then add milk, sugar, cinnamon, and vanilla beating until well mixed.
6. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
7. Bake in the preheated oven for 1hr 15 minutes, or until the top does not look wet and a toothpick comes out clean.

8. Let cool, then...indulge in the dreamy wonder of this warm, rich , breakfast, desert or anytime treat!

Switching gears now...

Soooooooooooooooooooooo... Check this out. I found this in the basement of the Inn. I thought "what a cute little cabinet." It will be perfect to sit on to put on your shoes." Then I sat on it. And hit my head on the top and my butt didn't fit on the seat. And realized it was for a little person. I knew just the person. My goddaughter and niece Lilly. Lilly is my only sister Gretchen's little girl and she is such a sweet child! Anyway, I knew the cabinet would be perfect, so I worked diligently to strip every layer of red and black paint to create such a beautiful and functional "ca-bin-net", as Lilly says, for all of her shoes and "stuff."

Look at how cool this turned out! One person's junk is another one's treasure!! Now on to another treasure, another project and another day at the Inn. See ya... Tia