Archive for the 'Uncategorized' Category
Feb. 27th 2012
“He is your friend, your partner, your defender, your dog. You are his life, his love, his leader. He will be yours, faithful and true, to the last beat of his heart. You owe it to him to be worthy of such devotion.” –Anonymous
Although we, Dave and Heidi Lanford, are the head innkeepers here at the Iris Inn, there is a third individual who whole-heartedly welcomes guests on arrival. She helps show them to their rooms, keeps them entertained, and bids them farewell when they leave. We are, of course, talking about Katie, our 12-year old border collie who has been our constant companion since she was five months old.
A few reasons why we all love Katie:
- Guests enjoy using a “launcher” to throw tennis balls for Katie outside. She always returns with a tennis ball, but we suspect that it’s rarely the same ball that was thrown. There are tennis balls scattered about the surrounding woods, and Katie always manages to bring one back so as not to disappoint the thrower.
- To the delight of most everyone who meets Katie, she has a trigger word—“tail.” Say this word to her, and she will immediately begin chasing her tail, her barks growing louder as her viewers’ laughter increases. Sometimes it requires a firm command of “stop” before she actually ceases the pursuit of her tail.
- If Katie wants you to throw her ball for her inside the inn, she certainly lets you know. She nudges it towards you with her nose, and then backs up in anticipation.
- Katie knows she is not allowed in the rooms, so after she had helped show guests to the rooms, she patiently waits at the threshold, nudging her ball into the room so that guests will play with her.
Know that when you arrive here at the inn, you will be met with the utmost warmth and enthusiasm, not only by your innkeepers, but also by our beloved Katie.
 Katie and Ariel
Dec. 21st 2011
One of the most well-loved holiday traditions is baking. Whether you’re cooking for Christmas, Hanukkah, Kwanzaa, or New Years, family recipes are always a must during the holiday season. Here at the Iris Inn, we certainly love our food (as you well know if you have been a guest here!), and we are happy to have contributed a few recipes to the new Bed and Breakfast Association of Virginia’s cookbook.
One of our recipes features our highly requested “Amazing Cinnamon Rolls,” which we make with a handy little “shortcut,” a package of frozen biscuits. And so, we present this recipe to you in hopes that it delights your taste buds enough that you simply have to have the entire cookbook. (If you would like more in depth information about the cookbook, check out one of the BBAV’s latest blog entries)
Ingredients:
1 (26.4 oz.) package frozen biscuits
¼ cup butter, softened
¾ cup firmly packed brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans, toasted
1 cup posdered sugar
3 tablespoons milk
½ teaspoon vanilla extract
Directions:
Arrange frozen biscuits, with sides touching, in 3 rows or 4 biscuits on a lightly floured surface. Let stand 30 to 45 minutes or until biscuits are thawed but still cool to the touch. (May defrost in refrigerator overnight.)
Preheat oven to 375 degrees F. Springle thawed biscuits lightly with flour. Press biscuit edges together, and pat to form a 10×12-inch rectangle of dough; spread evenly with softened butter. In a bowl, stir together brown sugar and cinnamon; sprinkle evenly over butter. Sprinkle chopped pecans evenly over brown sugar mixture. Roll up, starting at one of the long ends; cut into 12 1-inch-thick slices. Place rolls onto lightly greased 10-inch round or 9-inch square pan. Bake for 35-40 minutes or until center rolls are golden brown and done; cool slightly.
Stir together the powdered sugar, milk, and vanilla extract; drizzle evenly over rolls.
 Photo by Rebecca (http://www.flickr.com/photos/70757891@N00/3685013163)
Dec. 15th 2011
After all of the hustling, bustling stress of the holiday season, you are going to need a break. And between work, friends, family, children, and other pressing responsibilities, you may find it difficult to plan and coordinate a time to get away for a bit. That’s where the Iris Inn comes to your rescue.
We are once again offering our popular Do Nothing Weekends Package for the upcoming 2012 year. The package includes a two-night stay, delectable food, delicious wine, rich coffee, and a whole lot of relaxation.
The Schedule:
Friday: Join us at the Inn anytime between 3pm and 9pm. We will have a light dinner—soup, salad, and fresh bread—ready for you from 6-9pm, and then at 9:00, you are welcome to partake in dessert and coffee.
Saturday- The day is your to do with what you will! Sleep in, play some board games, chill in front of the television, or get a massage. If you’re feeling a bit restless with all the relaxation, there are numerous hiking trails around the area as well as some great shopping destinations in Waynesboro as well as in Staunton and Charlottesville. Meals for the day include a 9am brunch and a full dinner at 6:30pm (salad, entree, dessert, and wine).
Sunday- Enjoy a wonderful breakfast at 9am before checking out around 11am. Hopefully by this time you will be will be well rested!
The Dates:
January 20-22, 2012
January 27-29, 2012
February 3-5, 2012
February 24-26, 2012 (with an Everything Chocolate theme)
March 2-4, 2012
March 9-11, 2012
Call us at 540-943-1991 or email us at innkeeper@irisinn.com to book your own Do Nothing Weekend!
 Copyright Jumping Rocks Photography
Nov. 14th 2011
We all have that one individual in our lives for whom it is impossible to buy the perfect gift. Christmas shopping for this person involves wracking our brains for unique ideas, usually unsuccessfully, and in the end, they receive a generic gift that is well-received but still not complete perfection. However, if said individual is a fan of cheese (and isn’t a vegan, of course), then we believe we have found the perfect gift for them (which you can pick up during your stay at the Iris Inn!).
Our Lady of the Angels is a Trappist monastery located in Crozet, Virginia and comprised of eleven lovely Sisters. The Sisters boast a variety of backgrounds, having come from New York, Minnesota, Texas, Korea, India, and various other locations. These diligently faithful women make a living by making Gouda cheese, using a Dutch recipe and fresh cheese culture from Wisconsin. Everything from making the cheese to packaging and shipping the cheese is done by the Sisters of the monastery, illustrating their emphasis on self-sufficiency and manual labor. As they state on their website, “We try to be good stewards of our land, and our cheese-making endeavor helps to support our life of prayer and service.”
If you are interested in purchasing cheese or simply visiting the monastery, the Sisters will gladly welcome you. Gouda cheese would certainly make a deliciously unique holiday gift!
Oct. 22nd 2011
Halloween is a little more than a week away, which means that you’re either scrambling to buy enough candy for trick-or-treaters, or your trying to perfect your children’s outrageous costumes (or perhaps you’re assembling your own costume….adults like dressing up too!).
Whatever the case may be, Halloween is certainly an entertaining time of year, and whether or not you’re interested in the costuming aspects of it, you have to admit that the vast amounts of sugar (particularly chocolate) are most pleasing. (We always have plenty of sugar on-hand here at the inn!)
And so, in honor of this sugary yet scary holiday, enjoy some fun facts about Halloween, courtesy of Purple Trail, the Holiday Spot, and Halloween Web:
- The tradition of carving pumpkins began with the legend of Stingy Jack, a selfish man who eventually became a ghost known as Jack of the Lantern.
- More than 93% of children, under the age of 12, will go out trick-or-treating
- Bobbing for apples is thought to have originated from the roman harvest festival that honors Pamona, the goddess of fruit trees
- Over $1.5 billion is spent on costumes each year and more than $2.5 billion on other Halloween paraphernalia
- Legend says that if a young girl puts a silver coin and rosemary under her pillow on Halloween, she will dream of her future husband.
- About 50% of adults dress up for Halloween, while 67% take part in the activities, such as parties, decorating the house and trick-or-treating with their children
- It is believed that the Irish began the tradition of Trick or Treating. In preparation for All Hallow’s Eve, Irish townsfolk would visit neighbors and ask for contributions of food for a feast in the town.
- More than 35 million pounds of candy corn will be produced this year. That equates to nearly 9 billion pieces – enough to circle the moon nearly 4 times if laid end-to-end.
 © Carole Pasquier If this positively fascinating information has intrigued you, then perhaps you should consider spending your Halloween weekend at the spooky woods of the Iris Inn.
Sep. 24th 2011
America loves potato chips. Whether it’s Lay’s Ruffled Chips, Cool Ranch Doritos, or Frito-Lay Sunchips, most people indulge every once in a while in these crispy, crunchy morsels. Here in Virginia, we are lucky enough to have our own fantastic brand of potato chips, made by the the company Route 11, which is located in Mt. Jackson, Virginia.
According to Route 11′s official website, their chip recipe is “simple,” including only “good potatoes, high quality oil and unusually delicious seasonings,” and this company certainly succeeds in the quality of their snacks! Not only are the chips delectable, but they have different flavors for different preferences (meaning that all you picky eaters out there have a wide variety from which to choose)! You’ll have to visit their gallery for a complete list of their flavors, but here’s a hint of what they offer: Chesapeake Crab, Dill Pickle, Garlic and Herb, Mixed Vegetable, and Sweet Potato.
Did you know that you can also visit Route 21 and feast your eyes on a frying demonstration? Indeed you can, though they recommend calling beforehand to make certain of their cooking hours.
Happy Eating!
Sep. 18th 2011
Here at the Iris Inn, we have the privilege of meeting a wide variety of individuals who stay here as guests. Some are so nice and engaging that we’re sad to see them leave. Others are more disagreeable, and we’re not so terribly sad when they make their departure. And then there are some guests who are just downright terrifying. The scrapbookers fall into this latter category.
No, I’m totally kidding. The scrapbookers are a wonderful group of ladies. *twitch*
Hailing from northern Virginia, this lively party of women descends on the Iris Inn with much laughter and merry-making. They call themselves the Crop Tarts and are comprised of about thirteen individuals, 1,000 bags of luggage, and around 2,000 boxes of craft materials. (Please note that this is a gross exaggeration, and I humbly apologize if you overlooked the sarcasm.)
So, what is the big deal about scrapbooking? Have no fear; I’m about to tell you.
The preservation of memories is at the heart of scrapbooking, and for the ladies of the Crop Tarts, their craft is not only an excuse to get away for the weekend, but it is also a way to partake in a hobby that they describe as “a type of therapy,” an “obsession,” and “a way of life.” It’s a brief respite from the hectic pace of everyday life and also an outlet for stifled creativity. As with most forms of art, scrapbooking reflects the personality of the artist. From photographs of friends, family, and pets to bits of poetry or famous quotations, the design of a scrapbook is virtually limitless and depends entirely on the individual. On the whole, the main goal of a scrapbooker is just to have fun, as demonstrated by the energy and enthusiasm of the Crop Tarts.
Trust me, I could blather on and on about how fantastic scrapbooking is, but you would be much better off trying it for yourself. And what better place for artistic inspiration than the Iris Inn?
For information and ideas about scrapbooking, visit the cleverly named www.scrapbooking.com.
Sep. 7th 2011
Virginia has become increasingly popular for its production of wine, but what does not receive as much attention is its beer output. Virginia does, in fact, make some fantastic beers, and if you would like to spend some time on a unique tour of this area, try out the “Brew Ridge Trail.”
The Brew Ridge Trail includes five different breweries that create a nice little loop for you to traverse:
First, there is Blue Mountain Brewery in Afton, Va. Blue Mountain is a farm brewery, meaning they grow their own hops, and they offer an excellent selection of ales and lagers, including nearly twenty seasonal drafts.
The next beer destination is Devil’s Backbone in Roseland, Va, and at this establishment, you can sample the gold medal-winning Gold Leaf Lager and the silver medal-winning Vienna Lager.
Third is South Street Brewery in Charlottesville, Va, providing beer that is “always fresh” and a “friendly, relaxed atmosphere.”
Moving on, we come to Starr Hill in Crozet, Va, the home of many award-winning microbrews. Starr Hill’s motto includes a promise to provide people with “the Gift of Great Beer.”
The fifth destination along the Brew Ridge Trail is the Wild Wolf Brewing Company, located in Nellysford, Va. Their beers on tap include the Weiz Wolf, the Alpha Ale, and the Wry Wolf, and at the moment, are in a temporary location which features a home brew shop and a nano-brewery.
Overall, the Brew Ridge Trail is a fun way to explore various places in Virginia as well as having the opportunity to try out some delicious beers! Grab your designated driver, and “hop” to it! (Okay, yes, that was a horrible pun…)
Aug. 24th 2011
An individual named Joel Salatin recently penned an article which highlights the impact that local food can have on the rest of the world, in spite of the so many arguments which insist that only large food industries can accomplish such a feat. Mr. Salatin and his family run Polyface Farm, a place that consists of 550 acres located in Swope, Virginia. Mr. Salatin is well-known for promoting sustainable agriculture and for pioneering grass-farming, and in his article, he elaborates on five “cold, hard truth[s]” about the nature of the food industry:
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“Nearly half the world’s edible food never gets eaten.”
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“Distribution is the only reason people are hungry; nobody is hungry due to a shortage of food.”
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“There is plenty of land for farming. Unused land is everywhere.”
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“Science and technology have caught up with natural farming.”
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(This “truth” is listed as number 6, but since there isn’t a number 5 in Mr. Salatin’s article, we’ll just call this one number 5.) “We don’t need vaccines and antibiotics to keep farm animals healthy.”
Mr. Salatin’s article brings to light some excellent points, though his credibility would have greatly increased had he provided sources for his facts. However, this certainly doesn’t mean that he isn’t credible! One only has to look at how successful Polyface Farm has been throughout various generations to see that Mr. Salatin must be doing something right! If you would like to see Polyface Farms for yourself, there are numerous tours offered—self-guided tours, guided tours, grass stain tours, and lunatic tours.
 Polyface Farms  © 2009 USAToday Hmmm…should I conclude with a disclaimer? I am simply a humble, unbiased blogger who is not taking one side or another in the area of the food industry. The points listed above are those expressed by Joel Salatin in his article “Rebel with a Cause: Local Food Can Feed the World.”
Aug. 17th 2011
“I regard the theatre as the greatest of all art forms, the most immediate way in which a human being can share with another the sense of what it is to be a human being.” –Oscar Wilde
Are you a dramatic person? A history buff? A lover of all things related to theater? Regardless, during your stay here at the Iris Inn, you must venture the short drive to Staunton and explore the Blackfriars Playhouse, a reproduction of the original theatre in which Shakespeare’s plays were performed during the Elizabethan Era. Staunton’s re-creation of this theatre is not only beautiful to see, but it also houses some of the most fantastic plays in the area. If you are not familiar with Shakespearean style plays, then you’re in for a unique treat. There is a powerful simplicity to the set designs, and unlike most modern plays, the lights remain on during the entire production, allowing for some wonderful interaction between the audience and the actors. Additionally, audience members have the opportunity to sit onstage during the shows.
If this description isn’t enough to convince you, then perhaps a review from the renowned actress Dame Judi Dench can do so: “When I visited the Blackfriars Playhouse, I was instantly captivated by its atmosphere and by the amazing work that goes on there. It is a center of excellence and should be protected and cherished.”
 © Lee Brauer Photography
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