Not Your Grandmother’s House

Not Your Grandmother’s House

Three black dots are lined up on a white background.

Yesterday morning at the the breakfast table, a comment was made which made me think… We’re Not Your Grandmother’s House. The comment was from a couple in their late 50’s/early60’s that was looking for a book to read. They mentioned when they visited B & B’s before, they always have books. I said in 2004, we used to have books but found that no one actually read them. Seems like, these days, guests bring their own books and more often than not have an iPad or an e-reader. And that got me thinking…

And that got me thinking… We’re Not Your Grandmother’s House

 

Maybe when I first took over the 1795 Acorn Inn Bed and Breakfast in 2004, it may very well have been my Grandmother’s house. Built in 1810, it was full of stuff. Too many things hanging on the walls. Doilies. Full canopies on beds. Even a crocheted canopy in the Angell Room. Gingham checked swags for window coverings with matching tissue box holders. Bookshelves in every room, including six wall-to-wall shelves on the upstairs landing. And a decent collection of VHS tapes. Consequently, this Finger Lakes accommodation was all nicely decorated in a Country Colonial theme, but it felt old. And it wasn’t me. So often a Bed and Breakfast is a reflection of it’s owner. 

The Evolution of Bed and Breakfasts

Years, actually decades ago, women stayed at home to raise a family. As a result, when the kids got older and went off to college, they found themselves with not much to do. Hence, in an effort to keep busy at something they were good at and consequently earn a few extra bucks, they started renting out rooms on a short-term basis. Providing breakfast was easy and eventually Bed and Breakfasts came about.

Eventually, it soon became something older couples could do together to supplement their income and make use of their large home. Often it was decorated with wallpaper and years of memories. It was warm and welcoming and a cozy option to staying in a chain hotel. At some point, not too long ago, it became a livelihood for some and businesses were born. Papers were filed with local entities. Income was reported. Taxes paid. Inspections passed. Standards maintained. And marketing plans put in place.


Continuing Evolution

Over the past 14 years, I have watched this business and, how it’s marketed, change drastically. It used to be that 100% of reservations were taken over the phone. Prior to the internet, if you wanted to stay in a B & B, you bought a book or looked at one in the library. Often times you got a description of a Bed and Breakfast and a line drawing on which to base your decision on. Now, with the vast real estate of a website, guests have beautiful photos and complete details about your accommodations, information on things to do in the area and even a way to make a reservation without speaking to a soul.

Additionally, it’s all about search engine rankings on Google and tripadvisor reviews. Guests have airbnb, Vacation Rental by Owner (VBRO), expedia, booking.com, trivago, hotels.com, kayak and more from which to check pricing and availability. As a result, it’s becoming extremely complicated and once again the business is changing. More on this in a subsequent blog.


Check out great values on our Packages page of our web site.

A close up of a plate of food on a table
By odysys_admin July 22, 2019
English muffins Canadian bacon Eggs Fresh Spinach Feta Cheese Thinly sliced scallions Knorr Hollandaise Sauce Packet Poaching eggs is pretty uncomfortable for me. I’ve watched U-tube videos where you swirl the water to get the egg white to form around the yolk. I tried that once and it worked well for the first egg…what to do with the others? I didn’t want to swirl it each time I slid an egg in. I watched where they just put the egg into a ramekin and then gently poured it into the water from as close to the water as you can get. It stays pretty well together that way. Make sure there is enough water in the pan to cover the egg. Don’t put vinegar in the water, but do add a pinch of salt. If your egg whites get thin on the edges, you can always cut them off. Depending on how runny you like your eggs, let them cook on a gently boil for three to five minutes. Toast and butter your English Muffin. Add a slice of Canadian bacon (you can also use regular bacon or lox). Spinach. Feta. Egg. Hollandaise sauce. I’m not ashamed to admit, I use Knorr Hollandaise sauce mix. It’s easy to prepare and fool proof… and it tastes great. Sprinkle with thinly-sliced green onions. Add a little more feta on top if desired. A slice of avocado would be lovely too. Voila. Enjoy.
A close up of a souffle in a white bowl on a plate.
By odysys_admin July 22, 2019
Serves 4 Eight eggs 8 oz milk dash or two of tabasco salt to taste 1/4 cup mozzarella 1/4 cheddar 1/2 cup feta Preheat oven to 375. If it’s humid out, no need to do anything. If it’s dry, put a ramekin or two in the oven when preheating and during cooking. Spray oval ramekins with Pam. Blend eggs, milk, tabasco and salt with an immersion blender. Be sure to get some air in there. Add cheeses and blend again. Add even more air. Pour ramekins half way full and then fill the remainder. The cheese will settle on the bottom so filling them half way and then again makes sure there is some cheese in each dish. Bake for 20-25 minutes until the tops are brown and the eggs pop above the rim. Garnish with fresh herbs and serve immediately. The cheese will rise to the top when baked but the soufflé’s will fall quickly. Be careful, they are hot.
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