No April Fool’s! Camellia Inn is celebrating our 33rd year in business on April 1st. Look for tiny celebrations to come throughout the entire year. Some of our staff members have been with us for 25 years – and we couldn’t do it without them.
Camellia Inn co-founder Ray Lewand is still going strong at 85 – except for a bit of gout. He is planning his garden (flowers and veggies for the Inn), going to the gym regularly, and taking continuing education classes (the latest is on the Supreme Court). He stops by the Inn for breakfast several times a week, when he’s not watching sports or history on TV (March madness anyone?!).
Lucy took a Facebook class this week so she’ll be trying to post more regularly – if you haven’t yet “liked” our page please do so, the recipes alone are worth it.
The Weekend Sherpa website had some great spring activities for our area. Here is what they said: “Healdsburg may be best known for Michelin-rated restaurants and 90-point wines, but there’s another side to this wine country burg! Get there this spring for some hiking, biking, and beachside lounging. Wine and beer tastings included!” Log onto their site for all the details on spring day trip ideas to Dry Creek, Simi Winery, Memorial Beach and more. http://www.weekendsherpa.com/
Celtic music groupies: we still have space at our April 10th concert here at the Inn. Join us for an evening of traditional and modern folk music. Alan Reid and Rob van Sante of Battlefield Band fame will perform. Gather at 7:00 p.m.; music starts at 7:30 p.m. $20 includes music, beverage and dessert. Call us at the Inn for reservations, at 707-433-8182.
In honor of our anniversary, how about a throwback recipe to the 1970s – Shrimp Quiche. It’s still an easy and good brunch or spring dinner recipe.
Your favorite deep dish pie crust
½ lb. fresh shrimp (small, cocktail size – not prawns)
1 Tbsp flour
½ cup mayonnaise
2 Tbsp green onions, chopped
½ cup milk
8 oz grated swiss cheese
Beat egg. Add mayo and whip well. Blend in flour and add milk. Whip well again. Blend in the remaining ingredients. Pour into pie shell. Bake 45 minutes at 350 degrees. Cool for 15 minutes before cutting. (Note: if frozen pie crust is used, bake it 10 minutes before filling.)