If you are to become a friend, I should tell you a little about myself. You already know that I am the author of Lebensborn.
In the deep forested mountains of Eastern Washington State, I am also the innkeeper of a rustic B&B and I also write story cookbooks. The inn is off the beaten path. If you read on, you may discover a new recipe.
There’s been a humorous column or two about the inn in the Spokesman, the area’s largest newspaper in Spokane, WA.
The local weekly, TheStatesman, has had a full-page showing the six lovely high tea events held one summer by neighbor Alice Hauflin and myself. Our husbands joked among themselves, “Who’d pay $18.95 to come so far for tea and crumpets?”
Who? Why, the sixteen ladies who arrived for each of the six events, many of them wearing big hats and gloves and turning their cars over to Bud who parked them wearing a tuxedo and top hat.
However, the hosting of special events had to be left behind as writing about the secret Nazi WWII program, known as Lebensborn, began requiring more and more research and necessitating trips to France and to Germany.
The background behind the Inn is that my Grandmother, Jenny, opened one of the first B&B’s in Minnesota in the little town of Rush City when she was widowed and left with seven children. My Mother, Irene, didn’t like that idea one bit. When she was in high school, she had to wash dishes and set tables for twenty-one persons for breakfast and dinner seven days a week.
Women love these story cookbooks and you may, too.
Here’s your first story and recipe: Simple Dips
We love it here,” said Gretchen Yoder, a neighbor who has an unobstructed view of Cedar Lake through her front picture windows. “On a very cold day last December I saw diamonds in the sky, clouds of them, sparkling. Now that it’s summer, we’re getting up at four thirty and see so much wild life. A moose came through the other morning, went through the valley and up your road. Yesterday our son and grandchildren were on a walk with us and came across cougar scat. I told the young ones to stay close to us, but one child apparently didn’t think that meant all the way to the house so he raced ahead. At our driveway, he was knocked over by a coyote being chased by a deer.” Perhaps you’ll claim one of these dips as a diamond in your recipe file.
(Here are two quick cold dips. They can be put together in a flash. Handy when you need a snack to go along with a beverage.)
Onion Dip: l pint sour cream
1 envelope onion soup mix
Stir onion soup mix into the sour cream. Better if chilled at least one hour. Serve with chips or cut-up veggies.
Olive Dip: 4 ½ oz. can olives, chopped
2/3 cup mayonnaise
Combine ingredients. Makes about 1 ½ cups.