HODGDON ISLAND INN, BOOTHBAY BED AND BREAKFAST INNKEEPERS CELEBRATE 100th ANNIVERSARY OF AN AMERICAN FAVORITE!

March 6th, 2012 by richard-pamela-riley

HII Innkeepers,Richard & Pamela, prepare to celebrate the 100th anniversary of the Oroe cookie

Tuesday, March 6,2012 is a very important day.  Why you ask?  Well, it could be because it is only 14 days away from the first day of spring; or it could be because it is just 11 days away from the much beloved St. Paddy’s Day; and it could be because it is just 9 days away from the infamous “Ides of March”, but no, none of the above applies.

Tuesday, March 6, 2012 will mark the 100th anniversary of the Oreo cookie! (Oreo is a trademark for a popular cookie sandwich by the Nabisco Division of Kraft Foods. The current design consists of a sweet, white filling commonly referred to as ‘cream’, sandwiched between two circular chocolate or golden cookie pieces.)

 Personally I think it calls for a celebration.  Why you ask? I’m glad you asked!  Because when you stop and think about it, very few things have been around for the length of this duration for most of us alive today (there are very few folks alive over the age of 100, right?). 100 years is a milestone in any shape or form.  Now I know that the Oreo cookie has not been immune to its metamorphoses, but the overriding fact is that over 491 billion of these cookies have been sold since they were first introduced, making them the “best selling cookie of the 20th century”.  Its two deliciously crunchy outer chocolate wafers are still here to be screwed apart along with the delicate and rich creamy white inside to be licked clean before, during or after enjoying a cold glass of milk (or the beverage of one’s choice)!

 On Tuesday, March 6th, at Hodgdon Island Inn you will find Richard and me conducting our own “Oreo Anniversary Party”.  We are looking forward to having an excuse to stuff ourselves with one of our very favorite store-bought cookies.  Richard likes to demolish two Oreos at one time by unscrewing the chocolate tops off the cookies and smushing the two white centers together (still attached to the other remaining chocolate wafers) – you know, kind of like his own version of the “Double Stuffed” – before munching on the remaining chocolate wafers.  Too much work for me – I want that instant Oreo gratification!  I dunk the entire cookie into my cup of hot tea (complete with milk and sugar) and then quickly pop it into my mouth so as to savor the fudgy cream mixture of melted Oreo.  Yum!  Of course, I also keep a spoon handy because I have occasionally been known to fail in not moving ye olde dunked cookie fast enough from cup to mouth and have experienced the old kerplop of melting cookie into tea.  Not pretty, but I digress …

Hmmm …  I don’t know about you, but I’m thinking I’m not going to make it to Tuesday.  I want my Oreos right now!

P. S.  If you have a favorite way to eat Oreos, please share.  And don’t forget to check out our website for one of my favorite dessert recipes using what else?!  Oreos.

HODGDON ISLAND INN BED AND BREAKFAST INNKEEPER, PAMELA BYRNE RILEY, ELECTED TO SERVE AS PRESIDENT, BOOTHBAY HARBOR CHAMBER OF COMMERCE

February 28th, 2012 by richard-pamela-riley

Landmark footbridge, Boothbay Harbor, Maine

On Monday, February 20th the Boothbay Harbor Region Chamber of Commerce (BBHRCC) welcomed its new Board of Directors. The Board will guide the long term strategic direction of the Chamber in the areas of membership, community and visitor relations, public policy, marketing, and revenue generation with the goal of fulfilling the BBHRCC’s mission: to promote a positive business climate by focusing on advocacy, access and leadership.

From its humble beginnings in 1962, the BBHRCC has grown into a first-rate multi-service membership organization that currently serves over 330 members in the communities of Boothbay, Boothbay Harbor, East Boothbay, Edgecomb, Monhegan, Newcastle, Southport, Westport and Wiscasset.  Its programs are a continuum of services that address the needs of all business in the region whether they are open year round or are just seasonal operations.  The BBHRCC also partners with other area nonprofits; local, state and regional government entities as well as mainstream institutions and tourism councils.  Its advocacy efforts include community planning and infrastructure; economic development; healthcare and education; marketing and visitor relations; and other issues pertinent to a future of greater social and economic equity, in support of a better quality of life for all in the region.

Hodgdon Island Inn Owner, Pamela Byrne Riley, will serve as President of the Board; Vice-President is Doug Roberts (Owner, Oak Street Provisions), Secretary is Evelyn Andrews (Associate Relations Manager, Hannaford), and Treasurer is Sue Wood (Professional Volunteer, Barter’s Island).

 

Pamela Riley, Lorna Weber, Jim Chaousis, Dorothy Freeman,Tim O'Donnell, Evelyn Andrews, Peter Robison, Sheri Gordon,Doug Roberts and Catherine Wygant. Not pictured: Susan Wood andEileen King.

 

Other members include Jim Chaousis (Town Manager, Boothbay), Dorothy Freeman, PhD (Director of Philanthropy, Coastal Maine Botanical Gardens), Sheri Gordon (Owner, Midcoast Clock Sales), Eileen King (Superintendent of Schools), Timothy O’Donnell (O’Donnell, Lee, McCowan & Phillips, LLC), Peter Robison (Senior Sales Rep for On Premise Sales, Central Distributors), and Lorna Weber (Branch Manager/AVP, The First, N.A.)

The Boothbay Harbor Region Chamber of Commerce (http://www.boothbayharbor.com) along with its signature event, Windjammer Days, will be celebrating their big Five-O anniversaries this year!  Preparations are under way now to ensure that this community-wide signature event, scheduled for Tuesday June 26 & Wednesday June 27th of 2012, will reflect the quality and unique character that is associated with Boothbay Harbor and its maritime history.  All friends of the Boothbay Region are invited to attend this incredible 50th anniversary celebration.  Be sure to check the Chamber’s website along with your favorite Boothbay Region businesses for upcoming WJD specials.

Catherine Wygant serves as Chamber Executive Director.

PLANNING A WEDDING IN THE BOOTHBAY MAINE REGION – HODGDON ISLAND INN CONVENIENTLY LOCATED FOR GUESTS AND BRIDAL PARTY ALIKE!

February 9th, 2012 by richard-pamela-riley

Bridal Party at Hodgdon Island Inn

Hodgdon Island Inn, situated just minutes from the Coastal Maine Botanical Gardens (http://www.mainegardens.org) the churches, restaurants and resorts of Boothbay Harbor, the Boothbay Region Greenhouses, Wilson Chapel at Ocean Point, Southport and/or Squirrel Island, is conveniently located, easy to get to and offers secure on-site parking.

Bridal Party enroute to Wilson Chapel at Ocean Point

The inn’s nine contemporary-traditionally decorated rooms with en-suite bathrooms, air-conditioning comfort, in-room refrigerators and water views provide the perfect home-away-from-home for you and/or your guests.

Wedding guests headed to Isle of Springs

“The 30’ long Loft, Room Number 9, is a favorite for our bridal couples” says innkeeper, Pamela Byrne Riley. “It has its own entrance, a super comfortable king bed, a sitting area, a large bathroom complete with a whirlpool tub (outfitted of course with candles and plenty of bubble bath) and outstanding views.”  It also has cable TV, a refrigerator and an electric fireplace for cuddling in front of during stays in the cooler seasons.

 

So whether you are:  1) looking for luxury accommodations for you and your new spouse to hole up in before, during and after your big day; 2) looking for the “perfect Maine getaway” to house family, friends, bridal party members or guests; and/or 3) looking for the picture-perfect spot for a small, intimate, casual wedding, Hodgdon Island Inn is the Maine destination for you and the innkeepers, Pamela & Richard, promise to love, pamper and spoil you and your guests from beginning to end.

Deb & Josh loved the Loft!

 

Megan & Matt married at Hodgdon Island Inn

Hodgdon Island Inn is located about an hour northeast of Portland; an hour south of Camden or three hours from Boston or Bar Harbor.  If coming by air:  fly into Portland International Jet Port; rent a car, call for a limousine service or make arrangements to be met by a Boothbay Harbor Region taxi.  Private planes may fly into Wiscasset Airport; rental cars and taxi services are available. If coming by car from points south follow I-295 to Brunswick.  Take Exit 28 or Exit 31 to Route 1 North.  Follow Route 1 through Wiscasset.  Just across the river bear right onto Route 27 out of Edgecomb south to Boothbay.  After 9.3 miles, bear right at the Boothbay Civil War monument, across from the town common. Go straight at the stop sign.  After a quarter mile, bear right onto Barters Island Road.

Tom & Sarah married at the Gardens

The Inn is about 1.2 miles down the road (you will go past the Coastal Maine Botanical Gardens, down a hill and cross over a bridge) and our driveway will be on your left just before the Trevett Draw Bridge, General Store and Post Office.

 

To find out how to rent the entire inn, or get a group rate, contact Pamela & Richard via e-mail at stay@boothbaybb.com or call them at 1-800-314-5160. Hodgdon Island Inn is open from March through November.

 

Beautiful bridesmaids

HOTTEST TRENDS IN HOT TEA, TEA ROOMS, TEA DRINKERS, JANE AUSTEN AND P. D. JAMES’S NEW BRITISH MURDER MYSTERY ALL BLEND TOGETHER AT COASTAL MAINE B&B BOOTHBAY MAINE

January 28th, 2012 by richard-pamela-riley

Surrounded by cookbooks, magazines, and my dog-eared notebooks, my head is swimming with the possibilities

Today here at Hodgdon Island Inn, it is a stay-inside-and-drink-plenty-of-warm-beverages kind of day so I am using it to do some more research on one of my very favorite subjects:  recipe development!  As I sit here sipping a cup of Red Rooibos tea infused with blackcurrant extract I am in seventh heaven.  Surrounded by cookbooks, magazines, and my dog-eared notebooks, my head is swimming with the possibilities for new breakfast starters, entrees and desserts.  Just think poor Richard will have to suffer through yet another round of “taste testing”.

In between reading up on the latest cooking trends, healthy ingredients, the importance of shopping locally and thinking about which recipe(s) we will try this week, I have been riveted to P.D. James’s new mystery novel, Death Comes to Pemberly.  It is every bit an exciting sequel to Jane Austen’s Pride & Prejudice as it is one of James’s very British murder mysteries (I keep waiting for Commander Adam Dalgliesh to appear)!

But I digress … I digress because I came across an interesting fact on the Internet today – January is National Hot Tea Month – which caused my mind to begin to wander and connect the dots between my delicious cup of Red Rooibos tea (infused with blackcurrant extract – yum) with the cure-all cup of tea in Regency England with what the so-called hottest trend in hot teas is at the moment.

January is National Hot Tea Month

According to the experts, this year’s hottest trend is “flowering teas”.  It is amazing to watch as hand-sewn sachets of tea and dried flowers bloom!  If you have a few seconds to spare, check out this video link:   http://www.whas11.com/video/yahoo-video/January-is-National-Tea-Month-13 and once you get there you may have to type in “January is National Hot Tea Month” in the video search section …

Now we know there are wonderful coffee shops and bookshop/cafes around the Boothbay Harbor Region where we have the occasional fresh-brewed cup of coffee and the calorie-busting frappucino, but I have to admit, under normal circumstances, to being a dyed-in-the-wool tea drinker.  In fact, legend has it, that my mother (being fromIreland), used to put milk with tea in my baby bottle.  And I am afraid I am not just a tea drinker, but I am a discerning tea drinker which means that I require water that is at a rolling boil, the appropriate steeping time, coffee-free vessels, and whenever possible, china cups or mugs.

So Richard and I have set out in search of local tea purveyors and found a gem right here in Boothbay:  McNab’s Tea Room up the road from the inn off Back River Road.  http://www.mcnabsteatoom.com/

Well, I’m off to put the kettle on and make dinner.  A possible new breakfast entrée is on taps for tonight:  baked eggs in bread bowls with Panko-crusted baked tomatoes.  I’ll be sure to let you know how it turns out – you know if it is thumbs up or thumbs down from Richard.  Be sure to stay tuned … :-)

BOOTHBAY’S HODGDON ISLAND INN BED & BREAKFAST OFFERS “SHORTCUT PIE RECIPE” TO CELEBRATE NATIONAL PIE DAY JANUARY 23rd

January 21st, 2012 by richard-pamela-riley

I don’t know about you, but winter is one of my favorite seasons for cooking and baking pies.  Pies of all sorts:  sweet pies and tarts, savory pies and tarts, quiches, hand-held turnovers or pasties, vol-au-vents, pissaladiere, pithivier, tourtiere, cobblers and crumbles – with crusts of every kind, shape and texture.

There is something very soothing about assembling a pie.  Deciding though as to what kind to make is quite another story.  Should it be homemade or ready-made?  Do we want a galette, a bundle, a tartlet, a strudel, a triangle? Should we make it deep-dish, free-form or crustless?  Low fat?  Is it filo or Phyllo? And is Shepherd’s Pie really a pie?

If we go the savory route, there is always the traditional use of pastry to top off a delicious smooth and creamy chicken pot pie chuck full of winter friendly root vegetables as is the mouth-wateringly tempting wrapping of Brie and a medley of mushrooms in sheets of buttery Phyllo.  If we go the sweet route, there is always the ever-popular Lemon Meringue pie, cherry strudel, or Baklava even.

Celebrate National Pie Day with No-Peel Apple Pie; old-fashioned, but easier!

I don’t know about you, but I’m thinking let’s keep this simple.  Good old-fashioned apple pie will do it any day of the year – and my motto is the easier the better!  So, here is a recipe for a “No-Peel Apple Pie” that I discovered about 20 years ago in a holiday insert of Better Homes & Gardens.  When you make No-Peel Apple Pie, you can skip the apple-peeling step.  Select apple varieties with tender skins like Golden Delicious, Jonagold, or Jonathan and use a ready-made piecrust and voila! Old-fashioned, but easier apple pie!

 

INGREDIENTS:

 1- 15-ounce package folded refrigerated unbaked piecrust (2 crusts)

6 large apples

½ cup water

2 TBS lemon juice

½ cup sugar

2 TBS all-purpose flour

1½ TSP apple pie spice

Whipping cream or milk

Coarse and/or granulated sugar

Whipped cream (optional)

 

DIRECTIONS:

_ Let piecrusts stand at room temperature according to package directions.

Meanwhile, core and slice unpeeled apples (you should have about 8 cups).

Combine apples with water and lemon juice in a large mixing bowl; toss to coat.

 

_ For filling, stir together ½ cup sugar, flour, and spice in a large mixing bowl.

Drain apples well; add to sugar mixture and toss gently to coat.  Set aside.

 

_ Unfold one piecrust. Place on lightly floured surface.  Unfold the second crust and place on top of the first.  Roll the two crusts together from center to edge into a 14-inch circle.  Ease the pastry into a 9-inch pie plate, letting crust hang over the edge.

 

_ Spoon apple filling into the pastry-lined pie plate.  Fold the pastry up and over the filling, pleating the pastry to fit.  Brush crust with whipping cream or milk.  Sprinkle the pie with coarse and/or granulated sugar.  Cover the edge of the pie with foil to prevent overbrowning.

 

Bake in a 375 degree oven for 30 minutes.  Remove foil.  Bake about 30 minutes more or till crust is golden.  Cool slightly on a wire rack before serving.  Serve pie while warm with whipped cream, if desired.

Makes 8 servings.

SNOW DAY AT HODGDON ISLAND INN BED AND BREAKFAST NEAR BOOTHBAY HARBOR, MAINE

January 19th, 2012 by richard-pamela-riley

Snow Day at Hodgdon Island Inn

In nearby Boothbay Harbor today it is 28 degrees Fahrenheit, the humidity is at 92%, the winds are from the north at 5mph and it’s snowing!  Here at Hodgdon Island Inn I am sitting at my desk looking out at a landscape which only can be described in terms of not black and white, but grey and white.

A multitude of grey for that matter!  As I look westward across the Inn’s circular driveway I can just barely discern the water at the end of the yard.  It looks like molten pewter, the sky overhead looks like a soft dove grey, the trunks of the horse chestnut trees are the color of ashes and the boughs of the giant pines standing watch over the north corner of the yard appear to be a dark brownish grey.

The water looks like molten pewter beneath a soft dove grey sky

The seagulls that can normally be seen perching on the rooflines of both the Trevett General Store and the Mill Cove Lobster Pond across the street are almost invisible as their grey and white feathers blend perfectly into the background. Of course all of these surfaces are being covered with lots of very wet and very white snowflakes.  In short, it’s beautiful!

It is so nice to be at home sitting at my desk.  Richard and I (and Charlie) have just returned from our annual sojourn south to celebrate the holidays with family and friends back in Kentucky.  We hope your holiday season was as joyous as was ours.  It is always nice to catch up on the “gossip”, overeat, visit the old haunts and in short, make wonderful new memories, but it is always good to come home.  And home it is here at Hodgdon Island Inn!  Last night’s run to Hannaford’s in Boothbay proves it:  we ran into someone we know at the grocery store! :-)

Boothbay Region beginning to Look A Lot Like Christmas

December 18th, 2011 by richard-pamela-riley

One week left … seven more days and it will be Christmas.  I have to admit that with yesterday’s snowfall and today’s chilly temperaures, it is beginning to feel like any miute Santa and Co. will be pulling up on our rooftop here at Hodgdon Island Inn in not-so-balmy Boothbay, Maine! (Richard just came in from outside and commented that the pool is beginning to get slushy – oh my!).  But none-the-less, we are listening to Christmas carols and sipping cappucinos while wrapping presents to take with us tomorrow for the folks back in Kentucky.  So before we left town, we decided to take a little stroll (yes, I said stroll) around the harbor.  The following images are just a few of the beautifully turned out windows we wanted you to see vicariously!  Happy Viewing!  And if you would like to share some pics of your hometown, please do so in the comment section.
 

 

FOR HODGDON ISLAND INN ALUMNI ONLY

December 18th, 2011 by richard-pamela-riley

All Hodgdon Island Inn Alumni from 2010, 2011 and 2012 seasons qualify for the HII Alumni discount of 15% on all 2013 stays of two or more nights.

Offer is good through the 2013 Season; cannot be used with other specials or discounts;  and is based on double occupancy and availability.  7% Maine state lodging tax is extra.  Rates subject to change.  Please mention being an “2010, 2011 or 2012 HII Alum” at the time of booking or put in the “Comments Section” when making an on-line reservation.  Rates subject to change.

Be sure to tell your friends to ask about the HII Referral Program … we have a little something for them too!

“TWO-BITE” TRIFLE, A QUICK AND EASY HOLIDAY DESSERT RECIPE FROM HODGDON ISLAND INN, A COASTAL MAINE BED AND BREAKFAST

December 16th, 2011 by richard-pamela-riley

Quick and easy holiday dessert recipe: two-bite raspberry trifles!

A recipe from Pamela
Byrne Riley, Innkeeper

Photographed by
Richard B. Riley, Innkeeper

 

TWO-BITE TRIFLE

Makes 8 servings

 

Ingredients:

3TBS seedless raspberry preserves

1 TBS La Belle Orange (cognac & orange liqueur)

1 (3-oz) pkg cream cheese, softened

¼ cup sugar

½ cup heavy cream

8 Ladyfingers, halved crosswise*

8 fresh raspberries

Garnish: fresh mint sprigs

Directions:

1)
Microwave raspberry
preserves in a small microwave-safe bowl at HIGH for 20 seconds.

2)
Stir in the La
Belle Orange.

3)
Beat cream cheese
and sugar at until creamy (about 1 minute).

4)
Beat heavy cream
until soft peaks form.  Fold into cream
cheese mixture.  Spoon into a zip-top
plastic bag (do not seal).  Cut one
corner of bag with scissors to make a hole about ½ inch in diameter.

5)
Press one
ladyfinger half into bottom of a shot glass (about 1 ½ -oz).  Repeat procedure with 7 more glasses.  Drizzle about ½ tsp. raspberry mixture into
each glass.  Pipe small amounts of cream
cheese mixture into each glass.  Repeat
with remaining ladyfingers, raspberry mixture and cream cheese mixture.  Top each glass with 1 fresh raspberry.

6)
Cover and chill 2
hours.  Garnish with mint, if desired.

*There are crisp Italian cookies also called
ladyfingers, but be sure to use the soft ones in this recipe.  Look for them in the bakery or produce
section of your supermarket.

2011 Season Comes to an end at Hodgdon Island Inn Bed and Breakfast near East Boothbay, Maine.

December 12th, 2011 by richard-pamela-riley

Heavy Frost at Hodgdon Island Inn

Today in Boothbay the sun is shining, the sky is bright blue and currently the temperature is about 34 degrees.  High tide was around 11AM
this morning and as always, the water was beautiful – a bright, glistening deep dark blue.   As I sit here at my desk and look out, I see the shadow of one of our resident bald eagles as he (or she) completes the daily fly-by (I am always amazed by how very big they are) enroute to its nesting place on Barter’s Island. 

Looking out at the Sheepscot - the water is a deep, dark blue

The gulls are hunkered down on the ridgeline of the roof across the street at the Trevett Store.  And Mrs. Roberts, our neighbor and Hodgdon descendant, is coming back from one of her
walks with her dog, Foxie.  Inside, there is fresh coffee brewing (maple flavored) and loaves of homemade applesauce bread baking providing that perfectly delicious Holiday scent of coffee, maple syrup, cloves and cinnamon.  Can’t you just smell it?!  As I begin to gather my
thoughts in preparation for this BLOG I find it hard to believe that it is
December already and that Richard and I have closed our second season as innkeepers here at our beloved Hodgdon Island Inn!  2011 was the perfect illustration of the saying “time flies when you’re having fun!”
OMG!  How very true that is!  What a season!  What a year!  And most importantly, what fun!

We had guests from all around the world and all around the country.
Each and every one of our guests is special and unique in his or her
way.  The guests were Hodgdon Island Inn alumni, boaters, artists, authors, brides & grooms, scholars, teachers & professors, moms & dads, mothers and daughters, husbands & wives, doctors & lawyers, kayakers, cyclists, veterans, girlfriends shopping ‘til they dropped and those in need of respite and solitude.  We had visitors from as far away as Swaziland, Japan and Denmark and as close as Maine, Massachusetts and New
Hampshire. 

Fourth of July Wedding at the Inn

The Inn was the perfect setting for a beautiful family wedding here on the Fourth of July as well as numerous milestone birthday and anniversary celebrations throughout the season and an artists’ retreat in the fall.

How cool is this?!  Richard and I still find it hard to believe that we get to live in this very special place on the mid-coast of Maine and that we have the added bonus of crossing paths with so many special people!  We look forward to welcoming you to our tiny little island here in Boothbay,  Maine in 2012.

Artists from Ten Pound Studio, Gloucester, MA

Normally, Hodgdon Island Inn would be open year round, but we ask your indulgence as we need to make a few minor upgrades to several of the rooms. To do this with as little inconvenience to our guests, we will be closed from December to March.  Reservations can be made anytime online at www.boothbaybb.com or should you have a question for us, please leave a message on the voicemail at 1-800-314-5160 and we’ll get back to you.

Don’t forget to check the website www.boothbaybb.com for specials,
recipes, Hodgdon Island Inn Alumni discounts and more …