Archive for November 2008

Keyes Road Burial Ground

The Autumn light is brilliant making every view of Concord worthy of a photograph.

Don’t forget the pumpkin pie.

Here are three variations for you to choose from.





2 cups pumpkin puree

4 Eggs

½ Cup Brown Sugar

½ Cup Molasses

1 Cup Heavy Cream

1 Teaspoon Cinnamon

½ Teaspoon Ginger

¼ Teaspoon Cloves

¼ Teaspoon Allspice

¼ Teaspoon Nutmeg

½ Teaspoon Salt


1)      Mix all Ingredients together

     Bake @ 375 degrees in a Pastry Lined Pie Pan for about 1 hour




3 Cups Pumpkin Puree:  canned

6 Eggs

3 Cups Evaporated Milk

1 & ½ Cups Brown Sugar

2 Teaspoons Cinnamon

2 Teaspoons Ginger

¼ Teaspoon Cloves

¼ Teaspoon Allspice

¼ Teaspoon Cardamom

1 Teaspoon Salt

2 Tablespoons Cornstarch


1)      Mix All Ingredients Well

Bake @ 350-375 degrees in a Pastry Filled Pie Pan




3 Eggs

1/3 Cup Brown Sugar

1/3 Cup White Sugar

2 Cups Pumpkin Puree; canned

1&1/2 Teaspoons Ginger

2 Teaspoons Cinnamon

¾ Teaspoon Cloves

¾ Teaspoon Allspice

½ Teaspoon Cardamom

Pinch Salt

1 Cup Heavy Cream

½ Cup Half-&-Half


1)     Beat Eggs & Sugars Well

2)     Mix in Pumpkin, Spices & Salt


Bake in a Pastry Lined Pie Pan @ 450degrees for 8-10 minutes

Reduce Heat to 325degrees and Bake for another 35-40 minutes

To check to see if Pie is cooked:  a knife should come out Clean


Pie Shell


1 & ¾ Cup All-purpose flour

1 Egg Yolk

8 tablespoons, cold, unsalted butter

1 teaspoon sugar

salt to taste if you want

3 Tablespoons cold water

    1    Put flour into electric mixer and beat until granular in texture

2          Beat Egg yolk, sugar & Salt and Add Cold Water to Make 1/3 Cup

3    Mix liquid with flour mixture untill Incorporated

4          Form Ball and Refrigerate for ½ Hour

5          Preheat Oven to 400 degrees

6          Place 2 Tablespoons of Flour on a work surface and Roll Dough to Form Crust

7          Chill for 15 Minutes

8          Bake for 15-20 Minutes ‘till golden Brown

9          Pour in filling

Thanksgiving Side-Dish





 4 Cups Brussels Sprouts

4 Tablespoons Sherry Vinegar 

4 Tablespoons Maple Syrup {preferably homemade}

1 Tablespoon Dijon Mustard

½ Cup Walnut Oil

Pinch Nutmeg {freshly grated is far superior to anything else}

Lots of Salt & Pepper

1 Cup Chopped Walnuts


It is important to cut an X in the bottom of Brussels Sprouts whenever you prepare them;  it helps the water to seep in for cooking {similar to cutting the bottom of fresh flowers daily so that they can “breathe in the water.”


Steam  Brussels Sprouts {do NOT overcook}

Toss with marinade


When Ezra was about 10 years old the Thanksgiving table was beautifully set. The Feast was brought out; prayers were said and, our dear son observed:  “Where are the Brussels Sprouts”?

Potatoes, Turnips, Peas, Corn, Butternut Squash, Green Beans, Homemade Cranberry Sauce, Canned Cranberry Sauce, Stuffing, Turkey, Corn Muffins and Buttermilk Biscuits loaded the table…but…he noticed.

We convinced him to begin the meal and, halfway through, the Brussels Sprouts were ready!!!



Thanksgiving is on the way.

Last year our niece and nephew gifted us a perfect way to prepare a turkey. Let us share with you….

BILLY & CHRISSIE’S BEST & JUICIEST TURKEY A World of taste beyond compare.  You will never go back to other preparations, ever.



1 Gallon Vegetable Stock

½ Tablespoon Allspice Beans

½ Tablespoon Ginger

1 Teaspoon Peppercorn

½ Cup Light Brown Sugar

1 Cup Kosher Salt


1)     Bring Above Ingredients To Boil

2)     Refrigerate

3)     Clean & Rinse Turkey

4)     Submerge in the Cold Broth [above ingredients]

5)     Add 1 Gallon ICE [cubes] WATER

6)     Keep Refrigerated for 6-8 Hours!!!!!

7)     Drain & Pat Bird Dry

8)     Discard Broth

9)     Place Bird in Roasting Pan

10)                       Stuff with 1 Whole Apple [Onion, too, if you choose]

11)                       Cover with Foil

12)                       Cook in Pre-Heated 500 degree Oven for ½ Hour

13)                       Remove Foil & Drop Temperature to 350 Degrees and Cook for 2 Hours PLUS


Perhaps you are wondering why, with other recipes, you had to arise, pre-dawn, to begin to prepare your Turkey.  I shall tell you why.

Two things happened:  you stuffed your turkey and you did not take measures to give it moisture.

We shall resolve this by following this Recipe:



1)     Your Stuffing is being prepared separately in order to allow your Turkey an even heating process:  it is being caressed with heat over, around and throughout without the block which stuffing creates.

2)     Stuffing:  when one stuffs a Turkey:  the stuffing literally sucks out the moisture!  Think of the many Dry Turkeys, which you have suffered through!  Gravy and more gravy maybe helps a bit but, you still have a dry Turkey!  Dry leftovers, too!

3)     Prepare your Stuffing separately and just make sure to add enough stock to keep it moist:  stuffing is easy to work with if you think of it as a side dish.

4)     Sleep in!  Amaze all with a Great Bird!




The Last Days of Fall

Eternal Presence

Eternal Presence

Tiger steps

Tiger steps

Park view

Park view

We took advantage of the beautiful weather of the wanning days of fall to visit the DeCordova Museum and Sculpture Park. Set on a sloping rise, high above Flint’s Pond, the museum is a scenic 10 minute drive from the Inn. We ambled about the open lawns and wooded glades to discover over 75 sculptural works. We saved time to view the museum’s revolving exhibit and photography collection and to relax in the sun  on the stone-lined patio.