As the season begins to gear up, you will be find new faces here a the Inn, busily working towards providing the most comfortable and friendly environment for our guests.
Here is Michelle at her new position with the Inns – Breakfast Chef. After 4 years working at Coho Restaurant, Michelle’s working world is expanding. She is quite talented and versatile and can work the front and the back of the house with ease. Look for her at Coho during the weekends and at the Inns behind the grill in the mornings. After breakfast, Michelle turns to making the yummy cookies and tasty granola you enjoy. When not working, Michelle loves to hang out with her family and especially her son Sean, who is in kindergarten. As Sean grows up, she will transition to days to spend more time with him.
Fourteen year old Octavio is a jack of all trades here at the Inn, doing power washing, gardening and other odd jobs, and all with a smile on his face. Octavio has plans to finish school and begin studying as a veterinarian, as he enjoys working with animals.
Morris’ glass sculpture speaks of human origins, myth, ancestry, and ancient civilizations. Symbolizing a harmony between humanity and nature, the artists’ extraordinary technical skill combine with a love for cultural history to create a body of work like none other.
William Morris, a teacher at the world renowned Pilchuck School, has captivated and intrigued with hauntingly evocative and beautiful glass sculptures for more than 20 years. Morris gathers much of his inspiration from ancient cultures from around the world – Egyptian, Asian, Native American – all peoples, he has said, who respected and admired the land they inhabited. Because of this, Morris’s artwork has an intriguing ambiguity: it is culturally distinct and yet familiar to all cultures. His pieces embody a spiritual quality that sharply contrasts old beliefs with those of the modern world.
“The William Morris exhibition is the perfect inaugural show for the opening of the new IMA atrium,” said Executive Director Charlie Bodenstab. “…a perfect place to showcase this masterful glass art.”
The San Juan Island Farmers Market is your source on Saturdays for beautiful and bountiful island produce, fine crafts, and delicious prepared foods.
Stop by the market for fruits, flowers, herbs, goat cheese, eggs, tomatoes, jams and jellies, baked goods, sushi, sausages, sustainably harvested tuna, shellfish, grass-fed meats, and much more. New this season: mushrooms!
- Fill your market basket with the freshest local produce, meats, eggs, cheese, and prepared foods.
- Tap your toes the music of the market band and guest musicians.
- Enjoy delicious, locally prepared, breakfast or lunch fare.
- Mix and mingle with friends and neighbors; it’s the social event of the week.
- And check out the fine selection of locally made arts and crafts.
Meet the locals. Chat with friends. Or simply sit down and listen to music by the market band and guest musicians.
The San Juan Island Farmers Market is located at the Brickworks, 150 Nichols, right next to Coho Restaurant.
Spring & Schedule:
March 7, 2015 and a weekly market starting in April.
This recipe is an old family favorite from Wenda’s kitchen.
Yield: 12 dozen tea sized cookies
1/2 cup butter
1 cup sugar
3/4 cup brown sugar
1/4 cup milk
2 Tbsp orange juice
3 cup sifted flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup chopped nuts, optional
2 1/2 cups coarsely chopped fresh cranberries
1 Preheat oven to 375 degrees. Cream butter and sugars together.
2. Beat in milk, orange juice and egg.
3. Sift dry ingredients together. Add to wet ingredients.
4. Stir in chopped nuts or cranberries.
5. Scoop onto parchment or silicon-lined baking dish. Bake for 10-15 minutes.
Note: 1 tsp orange extract may be substituted for orange juice. Increase milk to 1/3 cup.
3/4 cup brown sugar
1/3 cup candied ginger
3 cup all-purpose flour
3/4 tsp baking soda
1 Tbsp Ceylon cinnamon
1 Tbsp ground ginger
½ tsp ground clove
½ tsp sea salt
3/4 cup butter, cut into chunks
3/4 cup molasses
1 oz milk
1 cup dry cranberries
2 Tbsp orange juice, optional
1 cup powdered sugar, optional
- Pulse brown sugar and candied ginger in the food processor until no chunks remain.
- Combine brown sugar/ginger, flour, baking soda, salt, and spices in the big mixer with the paddle attachment; mix on low.
- Add chunks of butter and mix until the butter is in pea-sized pieces.
- Stream in the milk and molasses and continue mixing until it just about comes together.
- Add the dry cranberries.
- For Glaze: Add orange juice to powdered sugar until it is the consistency of glaze. Drizzle or pour over cookies after baked and completely cooled.
Vegan Variation: Substitute coconut oil or Crisco for butter and almond milk for cow’s milk