Cookies for breakfast? Relax Mom, they're vegan, wheat-free, low sugar, low fat, Granola Breakfast Cookies.  But nobody needs to know they're healthy!

In my years in the kitchen at Nova Scotia's Dragonfly Inn, breakfast cookies became a popular item with guests.  Big on grains, dried fruit and nuts, they're packed with nutrition, unfortunately they're also packed with fat, sugar and gluten.  This week I looked at a way to update that recipe and make it more belly friendly to all the foodie special interest groups.

Found a recipe very similar to mine with a few little differences:  the fat is olive oil instead of butter, the glue is apple sauce instead of eggs, the flour is spelt instead of wheat, they're not gluten-free, but certainly wheat-free if you're watching your grains.

I love to bake with olive oil, it's fruity flavor adds an extra dimension to baked goods, and dam if it isn't good for you.

In this recipe I've used rolled barley as well as steel cut oats, because I wanted that full-on granola taste and a bump in nutrition (barley is a good source of iron) but you can substitute one for the other without consequence.  Use whatever dried fruit you happen to have or toss in chocolate chips or carob bits instead.

Consume without guilt, while wearing Birkenstocks and wool socks.

Granola Breakfast Cookies Recipe

(adapted from Vegan Baking Mama)

Prep time 15 minutes
Baking time: 25 minutes
Makes 12 - 16 cookies

2 tablespoons raw almonds, chopped
2 tablespoons sesame seeds
2 tablespoons unsweetened coconut
2 tablespoons sunflower seeds
1 cup spelt flour
1 cup steel cut oats
1/2 cup of rolled barley
2 tablespoons flax seeds
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon (kosher) salt
1/2 teaspoon ground cinnamon
1/2 cup olive oil
2/3 cup unsweetened applesauce
1 tablespoon vanilla
3/4 cup brown sugar
2 tablespoons dried cranberries
2 tablespoons dried apricots, chopped
2 tablespoons dried pear, chopped

Preheat the oven to 325*F and line two cookie sheets with parchment paper or a silpat mat.

Method:

1. On a parchment lined cookie sheet, toast almonds, sesame seeds, coconut & sunflower seeds in the pre-heated oven for about 5 minutes, watch for coconut to be lightly brown. (Toasting is not imperative, but it gives the cookie some added crunch, and yumminess.)
2. In a medium bowl blend together spelt flour, oats, barley, flax, baking soda, baking powder & cinnamon with a spoon or spatula.
3. Create well in center of dry ingredients, add sugar, olive oil, apple sauce and vanilla, mix with spatula until well blended.  Fold in the toasted ingredients, along with dried fruit.
4. Scoop dough with a tablespoon to form uniform mounds on prepared sheet, about 2 inches apart.  If the cookies look too high, use a wet finger and gently press them down to form flat disks.  Bake at 325*F for 12-15 minutes or until golden and crisp around the edges.
5. Place tray on cooling rack and allow cookies to cool for 5-10 minutes. (These cookies are very moist, moving them before they've cooled will cause breakage, and you'll be forced to eat them.)  Once cool and firm, shift cookies off the sheet onto a wire rack to cool completely.

Keep your Granola Breakfast Cookies in an airtight container on the counter for up to 3 days.  IF you have leftovers, they freeze beautifully for lunches and on-the-go snacks.

Did I mention they're good for you?! For the hippy in you from the hippy in me. Peace out.

Nothing like a belly full of warm, spicy Double Berry French Toast in the morning.  

In my days as an innkeeper at the Dragonfly Inn,  Double Berry French Toast was a guest favorite.  Topped with small, sweet Nova Scotia strawberries and smothered in warm raspberry-maple syrup.

The secret is in the dredge, a good spicy dredge of egg and cream soaked into a porous, day-old, dry bread.  To make things interesting I use raisin bread, thick-cut and soaked for a minimum of an hour.  Soaking overnight (covered) in a shallow pan in the fridge is even better, the bread absorbs all the moisture, firms up a bit and sizzles perfectly.

I usually calculate one egg per (thick) slice of bread and depending on the size and liquidity of the egg, 1/2 to 1 tablespoon of cream per egg.  A dash of vanilla, enough to make the egg mixture fragrant, a hint of sugar to take the edge off and spices of course; heavy on the cinnamon, lighter on the nutmeg and lighter still on the clove.

The raspberry-maple syrup I make myself, it's a simple way to add a bit of flavor and colour to pancakes, waffles or french toast.  In a small sauce pan, add 1 tablespoon good quality raspberry jam to 1/4 cup real maple syrup, mix well and heat to a low simmer on the stove top (or microwave).  The warm syrup over the cold berries against the warm, spicy french toast adds a bit of extra tang on a colourful plate.

Like Grandma used to say:  "Breakfast is the most important meal of the day."

Double Berry French Toast Recipe

Prep time: 10 minutes
Cooking time: 20 minutes

4 slices of thick-cut raisin bread
4 eggs
3 tablespoons cream (18% milk fat preferred)
1/2 teaspoon vanilla
1 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground clove
butter/oil for cooking

Fresh Strawberries, sliced
Raspberry-Maple Syrup, served warm

Method:

1. In a large bowl lightly whisk cream and eggs.  Add sugar, vanilla and spices; lightly whisk to dissolve sugar and combine.
2. Add bread slices, one at a time, turning to coat on both sides.  Allow bread, soaked in egg mixture to stand at room temperature for one hour (minimum).  If soaking for a longer period of time, arrange bread slices in flat, shallow pan,  add any remaining egg over top, cover and refrigerate.
3. Heat large, non-stick pan over medium-high heat, melt butter or coat bottom with cooking oil.  Add soaked bread to fill pan, cover and allow to cook  for 2 - 3 minutes until golden brown.  Uncover and flip bread when necessary to cook evenly on both sides.

Bread should be firm in the center, not squishy.  If needed pop it in the oven for 5 minutes at 300* - nothing worse than under-cooked, gooey-in-the-middle french toast.

Serve with cut berries, and warm Raspberry-Maple Syrup and enjoy.

For something different, decided to try Raspberry-Agave Syrup, but found it too sweet, so I'm sticking to maple. We experiment so you don't have to...

 As July wanes and August takes hold I begin to crave a taste of the south.  

Fried chicken and biscuits & gravy and collard greens.  Perhaps it is a throw back to childhood and a summer vacation in the early 70's though the midwest and southern states where I first saw lightning bugs and cotton fields and bright white baptist churchs.  

That was a very long time ago, but I still remember watching the landscape whiz by as we traveled from Vancouver, Canada  in our 1964 El Camino, which my Father still owns (in mint condition) with the canopy on the back and all our camping gear safely stowed - mile after mile.  

The big, stately plantation houses, the small clapboard shacks, dogs panting in the shade and everywhere the big, welcoming smiles of southern hospitality.  

How I longed to be a southern belle.  

Since then I have retuned to the south a couple of times, grazing my way though chicken-fried steaks, pies and barbecue.  There is a quality to the food that is so unmistakably comforting and homespun.  

As temperatures climb, cicadas hum in the trees and green grass turns pale and course -  those southern recipes roll out and I don my (slightly affected) Georgian accent and complain about the heat...

"I'm a puddle ova' here!" 

It's all very Scarlett O'Hara.  

This is my version of Southern Cornbread.  In my days as Innkeeper (chief cook & bottle washer) at the Dragonfly Inn, this was a popular late summer muffin enjoyed by many a guest.  

Nothing goes so well with cornbread as cream cheese and a dash of red pepper jelly - creamy and tangy.  

Red pepper jelly, 'imported' from Nova Scotia...

Dubbed by a gentelwoman from South Carolina as my "Chili Cheese Cornbread Muffins" these hold a few surprises - fresh corn sliced right off the cob as part of the batter, adds texture & flavour, the cream cheese baked into the center so it's gooey and smooth and easy to spread and the red pepper jelly baked on top adds just a hint of sweet spice.   

They are a meal unto themselves.  

Planned on serving these gems this morning with a chive scrambled eggs but --- turns out I'm out of eggs.  Note to self: if making scrambled eggs, be sure you have eggs as they are a key ingredient in said dish.  

"Fiddle-dee-dee!" ~ Gypsy O'Hara  

Chili Cheese Cornbread Muffins - Recipe

• Prep time: 15 minutes
• Cooking time: 20 minutes

Ingredients:

• 1 1/4 cups flour
• 3/4 cup cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 1/4 cup melted butter
• 1 ear of fresh corn, kernels removed
• 1/4 cup cream cheese spread - rolled into 1 teaspoon balls, reserved for centre
• 1/4 cup red pepper jelly, reserved for top

Preheat oven to 400° F (200°C)
Prep 12 - cup muffin tin, greased or lined with paper
* In this instance, we are using a large, silicone muffin pan the yield will be 7 - 8 muffins.*  

Method:

1. Mix the dry ingredients together; form a well in the center, add milk, eggs & butter. Mix wet ingredients together then lightly fold (3 or 4 times) with dry ingredients, then add kernel corn.  Mix lightly to combine until just moist.
2. Muffins like a light hand, mix ONLY until moist and handle very littel, this will ensure a tender, moist result.
3. Fill muffin tins/cups 1/3 full; with spoon form a slight well in the center of each muffin, roll approximately 1 teaspoon of cream cheese between the palms of your hands to from a loose ball, then place in divot of batter.
4. Spoon batter to cover cream cheese filling; be sure that the batter seals around the cheese, then make another small divot on the top of the muffin.  Spoon approximately 1 teaspoon of red-pepper jelly into that hallow.

Be sure your rack is in the center of the oven.
Bake in a preheated 400* oven for 15 - 20 minutes (depending on the size of your muffin tray).
To brown evenly, set timer for 12 minutes, then turn tray front to back and finish baking time.  Works every time.  

Pair with a chive scrambled eggs cooked low & slow or a leg of barbecued chicken or a rack of ribs... or a nice tall glass of iced coffee (if you're out of eggs).  

"Come and git it y'all... while it's still hot."  

The dogs lie panting in the shade and I have on my very best smile. 

Moms just never get enough recognition.

Dealing with snotty noses and temper tantrums, the measles and the mumps, adolescent drama, teenage angst, fits of rebellion, green hair, completely inappropriate dates and wild career choices… and yet… they still love us.

They cheer us on and pick us up when we go "boom" and make our favorite meals when we appear on their doorstep.  They tell embarrassing stories to potential mates because they’re Moms and… that’s what Moms do.

We call them and for their butter tart recipes and they give vividly detailed accounts of spring planting plans (in January) and once a year - we make them brunch, so it had better be good.

This is not a post for Mom... this is for Mom/Dad/Parental Unit to post on the Facebook wall of that delightfully sullen teenager in hopes of mid-morning deliciousness.  (note to prospective Teen Chef:  life gets better after high school, 'rents really DO know Jack and cooking is a piece of cake.)

Today I'm keeping things simple, the menu easy and yet still elegant; with a couple of handy short cuts for those youthfully exuberant lovers of Mom out there.

We start with a basic waffle, then we jazz it up with some ricotta & chives for a savory smooth taste, top it with a generous scoop of ricotta and a poached egg, just a touch of hollandaise, lean a prosciutto chip up against the whole works and finished with a touch of chive oil.

And just for a dash of fun, a light citrus salad tossed with vanilla honey.

Honey and vanilla...

Waffles are so easy.  All you need is a waffle maker, a bit of non-stick spray and you're in business!  Below is a recipe for my Ricotta-Chive Buttermilk waffles. You, Teen Chef are not going to hurt my feelings if you buy a box of Aunt Jamima and rig it... but scratch waffles = big Momma love.

Double trouble; here's a link to cook Hollandaise Sauce from scratch, nothing to it really but it takes some time (if in doubt, Knorr makes a decent powered sauce, OK foodies... I said "decent" relax, not the real thing)  It's OK to try your first Hollendaise, who knows you could be the next Top Chef.

What?  Never cooked a poached egg? Easy peasy, here's an online tutorial from Chef Paul (love Chef Paul, he makes it simple).

The prosciutto chip is as simple as baking it in the oven at 350* until crispy (15 - 20 minutes).  Reserve until plating.  (the bacon was for me... what?!)

Chive oil: take a generous bunch of chives (about a 1/4 cup) coarsely chopped, 1/2 cup of vegetable oil and a hand blender.  Blend until "green".  Done.  Refrigerate until needed.

Citrus salad? Gather citrus.   For this I've used Palmetto, oranges, pink grapefruits, blood oranges all work well with vanilla honey.  1/2 teaspoon of vanilla bean paste mixed with a tablespoon of honey, tossed citrus "supremes".  Handy link on how to cut citrus supremes here (you'll also learn how to zest, peel and cut and orange know how awesome am I? Thank me later... cooking is a LIFE SKILL.)

Then it's simply assembly and presentation like this:  waffle, generous spoonful of ricotta in center of waffle, top ricotta with poached egg, top with hollandaise sauce, lean prosciutto chip up against waffle/egg, drizzle with chive oil and... serve.

You're a super star.  She'll tell ALL her friends.

Momma loves her waffles!

Ricotta-Chive Buttermilk Waffle Recipe

Prep time:  30 minutes
Cooking time: 45 minutes

Ingredients

2 eggs
2 cups all-purpose flour
1 1/2 cups butter milk
1/2 cup vegetable oil
1 tablespoon white sugar
1 tablespoon baking powder
1/2 cup ricotta cheese
3 - 4 tablespoons chives, course chopped

Makes 8 square waffles

1/2 cup aged ricotta cheese
8 eggs, poached (with vinegar water)
1 1/2 cups Hollandaise sauce
8 Prosciutto slices, baked until crispy
Chive oil to finish
2 - 3 large pieces of citrus
2 tablespoons of  honey
1/4 teaspoon vanilla bean paste (in a pinch you can substitute vanilla extract but it wont have that grainy texture)

Method:

1. Preheat waffle iron.  It has to be good and hot.  Most irons have a light that tells you when it's at optimum waffle temperature.
2. Beat eggs in large bowl with hand mixture until fluffy.
3. Stir in flour, milk, vegetable oil, sugar, baking powder, salt and mix by hand or with electric mixer until smooth.
4. Add ricotta and chives, fold in to batter.
5. Coat waffle iron with a thin layer of oil or non-stick cooking spray if needed.
6. Pour batter onto waffle iron and cook until golden brown.

Gently lift waffle from iron and reserve until needed.  Easy to make in advance and then heat again quickly in the waffle iron, or toaster.  If you have extra freeze them.  Instant Eggo.

In this photo, I used about a 1/4 cup of waffle batter as I wanted smaller, dainty waffles.   Experiment a little.

To plate again: waffle, spoonful of ricotta, top with poached egg, an easy spoonful of hollandaise sauce, lean prosciutto chip up against waffle/egg tower, finish with chive oil and serve.

It's like a science project.

Whatever you do --- relax.  It's not brain surgery.  Like anything else in life you get better at it with practice.  If you burn something, just start again.  I find my most common mistake in the kitchen is rushing, I turn the heat too high and then; disaster.  (Followed by cursing, clearly I'm a bad example.)

I've learned that lower heat and a bit of extra time is my best friend in the kitchen.

Started cooking for my family at the tender age of nine and there were some very memorable meals – let me tell you!  My Father is still talking about my now infamous "Pepper Steak" which nearly set him on fire, but Mom thought it was AMAZING.  *sigh*

Because that's what Mom's do.

Wishing you and yours a Happy Mother’s Day Brunch, be sure to tell ALL the Moms in your life how much you love them.  (They love that!)

Happy Mother's Day Mom. Wish I was there to make you waffles.

Because - I'm sweet enough already. 

A day in the Gypsy Test Kitchen.  It started innocently enough... looking for a savory waffle delivery vehicle for some hollandaise and a bit of egg for Mother's day.  Next thing you know I'm hip deep in batter, venturing into new territory, digging things out of the fridge.  I'm not sure (because I was full and haven't tasted it yet) but I may have jumped-the-shark with the Hoisin Chicken Waffle.

What can I say, I was on a roll after the Buttermilk Black Pepper Bacon waffles, which was wicked and made it into the Bacon-Waffle-Grilled-Cheese Sammich post. 

Thrilled with the other cheesy takes, moving in an interesting direction.  I'm undecided at the moment if you will see the Ricotta Chive or the Parmesan for our Mother's Day Brunch menu. Cheddar Green Onion was great and I'm rather in love with the Feta Olive, by far the most aromatic of the savory waffles I tested. 

You know when the neighbours start dropping by asking "what are you COOKING?!" you're on to something. 

Sooner or later I'm sure you'll see all of the recipes, but if there's one in particular you'd rather see sooner, as opposed to later - let a Gypsy know. 

It's fun to play in the kitchen!

Parmesan Waffles... sharp, earthy.

Ricotta Chive Waffles... light, bright.

Cheddar Green Onion Waffles... indulgent, crisp.

Feta Olive Waffles... fragrant, moist.

Hoisin Chicken Waffels... hmmmm.

A family favorite, can you ever go wrong with a good, fruity, moist banana muffin?  No, of course you can't. 

The original recipe comes from a book first printed in 1966; A World of Breads by Delores Casella.  It belonged to my grandmother, then my mother and for a brief moment in time it came to me only to be snatched away again by my mother, who truth be told, bakes more bread than me. 

Fortunately, I copied some of my favorite recipes, now yellowed and stained.  This is among my most loved, often duplicated and over time it's become my own.  Sometimes I add nuts or chocolate or cranberries, but not today, today I'm going classic, just big, banana flavor.  

Make it as a big, beautiful banana loaf or as big, beautiful banana muffins (which BTW, go great with Nutella).

Many cooks still use A World of Breads today, good solid kitchen tested recipes in simple format.  Can't argue with a classic.  Could be why people are still finding a market for used copies on line.  I may have to jot down a few notes next time I'm at Mom's.

"A delicious bread that stays moist" - Delores Casella. 

Banana Muffin Recipe

Prep time: 15 minutes
Cooking time: 25 minutes
Yield: 8 - 12 muffins

Ingredients:

• 1/2 cup butter (softened)
• 1 cup brown sugar
• 2 large eggs
• 1/2 teaspoon vanilla
• 2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 cups mashed (very) ripe bananas
• 8 - 20 banana chips (for decoration)
• 1 tablespoon course sugar (for decoration)

Method:

1. Cream sugar and butter together.  Add eggs and vanilla and beat well until light.
2. In separate bowl combine dry ingredients; flour, salt and baking soda.  Measure and mash bananas separately and reserve.
3. Add dry ingredients to creamed mixture one third at a time alternately with mashed bananas.  Fold, gently to mix.
4. Pour into prepared muffin tin, to approximately 3/4 full.  Sprinkle with course sugar on top.  Add one banana chip per muffin, insert on edge, at centre. Allow to stand at room temperature for 15 minutes before baking.
5. Bake at 350*F for 20 - 25 minutes or until inserted toothpick comes out clean.

Cool.  Eat immediately with large jar of Nutella. 

Cutlery is optional.

(Of course I had to shoot it with cutlery but let's not kid ourselves, finger & jar or Nutella go perfectly together.)

In rare show of couth refrained from dipping fingers in jar of Nutella...

Wild Oat's Breakfast Croissant and an iced coffee... ambrosia!

South of Ottawa’s central core is a groovy little neighbourhood they call “the Glebe”, home to speciality retail, vintage vinyl, great little pubs and groovy little eateries.  One such groovy eatery is... Wild Oat. 

Artisan Bakery.  Vegetarian Cafe & Breakfast.  Organic & Fair-Trade Espresso Bar. 

Clearly, we were meant to be together. 

Stumbled into Wild Oat one fine summer day, lost (as was my mantra at the time).  I love to get to know a new city and my favourite way to get to know any city is... on foot.  Urban trekking.   In and out of shops gathering as you go.  Trinkets here.  Food stuffs there. 

Stops for occasional sustenance. 

Getting to know Ottawa I fell in love with The Glebe and its “small town within a city” feel.  Since then, Wild Oat has become an essential part of every deviant dive into dusty stacks of records looking for classic blues and jazz (and vintage Tom Jones...). 

Latte dangling from my lips, completely fuelled on fair-trade caffeine, no visit to the Glebe is complete without some Wild Oat. 

The interior is what one might call “granola kitsch”.  A sense of things found and collected, well loved, repurposed.  The obligatory signs asking you to choose ceramic over paper cups, bus your own table, grab your own cutlery. 

Natural sugar.  Sprouts.  Wild Oat is completely comfortable and unforced, it knows who it is.

The patrons likewise, have a sense of belonging.  From the art students dressed in black, swigging back huge mugs of Chi discussing philosophy and fashion to the casually dressed business men, taking a meeting, in deep conversation about export taxes... one of them wears Birkenstocks.  This Vancouver girl feels suddenly at home. 

A sign of respect, local and organic...

What I like about Wild Oat: 

The Coffee.  The coffee is very, very good.  I mean to try all the roasts.   Give me time.  I’m new.

The Food Bar.  Love their vegetarian and vegan options.  (Vegan apple pie and muffins!)  While not a veg-head myself, I love healthy options and Wild Oat boasts a decent selection,  their soups and the occasional veggie-friendly curry, their “To Go” options are in a word... TASTY. 

Stunned to say I have not tried their little pizzas, but that’s only because I have yet to make it much past the baked goods.  The croissant are... to die for! 

On this particular occasion; breakfast.  The Croissandwich.  Egg.  Cheese.  Tomato.  Sprouts.  Croissant.  Iced coffee.   Colour me content. 

If I had a complaint it would be that in its hipness... “The Oat” (as it is dubbed by locals, of which I am now one) is a bit tiny.  You may be forced to dine out as there are very a few tables and they are often packed on a bright sunny weekend. 

What I LOVE about Wild Oat:

The aroma!  I always follow my nose when eating out.  If when I walk into a place it does not smell like the food I’m expecting - I leave.  The scent of deliciousness wafts from Wild Oat like a magic spell that floats down the street.   It knocks me off my feet.

Curried lentils mixed with strong coffee, cinnamon, butter, BREAD. 

It’s a heady mixture.  If you weren’t hungry before... you’re considering how many scones you need before you leave.

Open Monday through Saturday 7:30AM-8:00PM/ Sunday 9:00AM-6:00PM.  (Bank Street at 5^th)   

You may find me there... sucking back steaming coffee pouring over some coveted musical find muttering “mine all mine...” looking longingly at the Rosemary Croissant. 

I’m groovy like that.   

Wild Oat, 817 Bank St, Ottawa Ontario (613) 232-6232

The Wild Oat Croissant. Buttery, flaky, crisp... somebody stop me...

Guests enjoy a quiet relaxed atmosphere in the dining room; the Hillsdale House is everything a country inn should be.  Elegant.  Stately.  Polished.  A place to forget about traffic and deadlines, after all it is... Nova Scotia. 

 The Maritimes is special niche in Canada’s diverse patchwork of provinces and territories.  Having driven it, coast to coast (in January, always move across Canada in the middle of winter, that’s my motto) one can reasonably say "it’s big".  Very big.  

 We are a mighty land with shining cities but it is the in between places that make Canada a unique nation.  Small towns, villages, long stretches of open highway, lakes, trees, mountains, prairies and two coasts. Originally, I’m from the other coast.  

Canadians are few.  Thirty-eight million of us (give or take), scattered about in this BIG, wide land - we like our space. When I first moved to Nova Scotia in 2005 I discovered a new term for outsiders; they call us “come from away”.  That is to say, “you weren't born here, Sonny Jim”. 

I soon learned that there were many like me, looking for a way of life that fit both inner values and outer ambition, it's a hard marriage to make and it is, I believe, the underpinning attraction that many have to Nova Scotia.    It’s easy to love. 

Nova Scotia is beautiful to the extreme.  Safe.  Quiet.  People go home at 5 o’clock to have dinner with their family.  Keeping your lawn mowed is mighty important, almost as important as your garden, your community and going to church.  It’s 1956, in the best possible sense. 

Like me, Val Pederson came from Calgary to visit and moved, lock stock and barrel to be a Nova Scotian innkeeper.  Ten years later everything in her life has changed except for one thing, her title "Nova Scotian Innkeeper".  In her fifth season with the Hillsdale House, it is a love and passion for her. Val is such an overachiever she even makes her own bread, which guests love as fresh cut toast, first thing in the morning and which she shares with Food Gypsy (Val's 'Old School, Nova Scotia Brown Bread' - click here).    

 “I just can’t imagine my life without it now”  Val says of inn life, flitting back and forth in the kitchen checking waffles as we chat “I guess the biggest surprise was the fact that it’s not all about drinking wine with guests in the afternoon.”    

 It’s not?!   

No, it’s not.  I speak from experiance, the volume of cleaning and laundry is enough to make anyone shudder, but the rewards are so validating you hardly think about those things. 

Fresh waffles, free range eggs, Nova Scotia berries and maple syrup all in the larder at the Hillsdale House.  Val has a fetish for wild blueberries, which she shares with guests.  (Such a delicious berry to bake.)  Plates fly out of the kitchen as we chat, more coffee to brew, more waffles to make as breakfast comes to a close. 

“And what are the moments that matter?”  Val smiles - it’s an easy question to answer.    

“Last year we had a mother & daughter from Washington, DC, stay with us for several days.  When they left there was a  two page letter from 9 year-old Lindsay, written in felt pen... with pictures and stars all over... all about the fun she’d had, how cool it was, with a big ‘Hillsdale House Rocks!’ in the middle.  

 It lived on our fridge all season long.  Having a bad day?  Look at the fridge.  ‘Hillsdale House Rocks!’  That’s all that matters.”     

Val’s partner in life and business, Nova Scotia born Paul Stackhouse is the quiet type, the kind of man you know is thinking all the time.   Checking on the coffee pots he laughs as Val tells the tale of Lindsay’s ‘rockin’’ letter and poses for a photo in the kitchen.  He gives Val a little squeeze... “we do rock” he says smiling.  She laughs and shrugs “Yeah, I guess we do”.    

With Hillsdale House Inn taking home such honours as Nova Scotia Innkeepers of the Year (2010) and the Travelers Choice Award 2010, from Trip Advisor... yes, they do rock. 

04/11/11 Gypsy update: this just in; TripAdvisor recognizes Hillsdale House Inn with a 2011 Travellers’ Choice Award placing it among the top 10 B&B’s/Inns in Canada.  This is the second consecutive year that the Inn has been honoured with this award. Once again Hillsdale House Inn is the only recipient east of Ontario. (full story)

Congratulations Val & Paul from your favorite Gypsy.  Wishing you a wonderful season... rock it.

519 St. George Street
Annapolis Royal, Nova Scotia, Canada
Toll Free: 1-877-839-2821   
http://www.hillsdalehouseinn.ca