Wednesday, December 23, 2009

Meet Dougal, White Oak Inn’s new mascot

Santa came a little early and delivered a 15 lb. bouncing baby boy to The White Oak Inn.
He’s 12 weeks old. Lab and we-don’t-know-what (and couldn’t care less).
He is going to be a GREAT inn dog. He is the calmest 3-month-old puppy we’ve ever met. He greets people with a wagging tail, doesn’t jump up on them and doesn’t bark at them.
Last night was our staff Christmas party. He had to meet 20 strangers and he took it all in stride. Didn’t get hyper. Sat or laid calmly at someone’s feet all night long. Didn’t mooch food. Opened his gifts carefully and gave thank-you kisses to everyone.
He has been here for less than 48 hours and he already knows his name, has learned to walk on a leash, understands “no” and is close to housebroken.
He has even tried to make friends with the inn cats, although the response was less than warm. Still, we’re sure they’ll come around.
Thank you to the Richland County Dog Shelter and Adoption Center for taking good care of him until he got to his forever home.

White Oak Inn

Wednesday, December 9, 2009

Dickens Christmas at The White Oak Inn

This coming Friday and Saturday, Dec. 11 & 12 will be the only dates this year we are offering the Dickens Christmas Carol package. Our very talented actor Brent has been signed to a contract with a theater in Cincinnati, and this could be the last year he’s available to perform at The White Oak Inn.

We still have a few seats available for each performance. The package includes a traditional afternoon tea and Mandy and Yvonne spent Tuesday afternoon making sweet treats for the tea. They’ve made lemon curd, fruit and nut loaf, almond macaroons, mint brownies, raspberry almond tassies, chocolate apricot bars, Scottish shortbread, walnut crescents, turtle squares, lemon creme bars, and peanut honey crisps.

Tickets are available for the play and tea for $45 a person or overnight packages including the play, tea, light buffet supper, overnight stay and breakfast start at $259 a couple.

Here’s one of the recipes from yesterday’s bake-fest:

Almond Macaroons

1 – 14 oz. package sweetened shredded coconut

1 cup sliced almonds

3/4 cup white sugar

2 teaspoons grated lemon rind

1/4 teaspoon of salt

4 egg whites

Preheat oven to 325 degrees. Mix all the ingredients in a medium size bowl. Drop mounds (1 or 2 tablespoons in size, depending on how large you want your macaroons to be) onto parchment-lined baking sheets, spacing an inch apart. Bake about 20 minutes, or until edges are lightly browned. Let cool slightly, then remove from parchment and finish cooling on wire racks. (Do not allow to completely cool on parchment, as they will stick).

White Oak Inn