Archive for the ‘Journal’ Category

Day trips from Seattle

Monday, July 26th, 2010

Recently we were written up in the new travel book by Chloë Ernst, Day Trips From Seattle, Getaway Ideas for the Local Traveler. We are proud to say that we got a stellar review on page 46.

“This tranquil, hidden spot is situated amidst calling birds and grazing deer. The deluxe rooms and on-site couples spa may make this one of Washington’s best B&Bs. The Great Room is truly that with vaulted ceilings, a central fireplace, and garden views. Each room has a subtle, natural theme, while private dinners and a complimentary snack bar will easily turn one night into many.”

Pick up a copy at your local bookstore, this travel guide will not disappoint! With attractions sorted by area, the guide covers everything from Vancouver to Yakima including museums, restaurants, and wine tours, and is a must-have for all fans of the classic “Day Trip”.

Archers Welcome Here!

Tuesday, July 20th, 2010

The Darrington Archery Tournament is being held next week, and we have rooms available! So whether you’re competing or watching, spend your nights in a comfy bed and wake up to a hot farm-fresh gourmet breakfast each morning. If you call and mention this blog when you’re booking, we will give you a FREE bottle of wine for your stay!

Magical Disappearing Muffin

Monday, July 12th, 2010

We got the recipe for what I’m calling “the Magical Disappearing Muffin” from Fox ‘N’ Hounds Sunrise Orange Muffin. The batter is lovely and holds up well in the refrigerator, and many of the flavors can be swapped for your favorites.

Our ingredients are as follows:

1/2 Cup Unsalted, sweet butter

1 Cup sugar

2 Large eggs

2 Cups all-purpose flour

1 Tsp. baking soda

1 (8 oz) container plain yogurt

1/4 Cup chopped (and toasted) pecans

The grated rind of one lemon (or 1 tsp. grated orange rind)

1 Tbs. Cooking Lavender


1 Tbs. sugar

The juice of 1 lemon

1/4 Cup chopped pecans


Preheat the oven to 375 degrees.

Mix the lemon rind and the yogurt together.

Beat butter at a medium speed until creamy; gradually add the sugar, beating well.

Add eggs, one at a time beating until blended.

Combine flour and baking soda, add to butter mixture alternating with yogurt, beginning and ending with flour mixture.

Beat at a low speed until blended after each addition.

Stir in pecans. Crush the lavender by rubbing it between your palms (to release the essential oils) and stir into the mix.

Fill a greased muffin pan or paper baking cups about 3/4 full.

Mix the tablespoon of sugar with the lemon juice.

Spoon mixture onto muffins, then sprinkle with the chopped pecans.

Bake for 18-20 minutes or until golden brown.

This recipe makes about 12 muffins.

Once done they’re nearly impossible to resist with the sweet-tart-crunchy topping, and innkeeper Lacey couldn’t wait to get a bite. We garnished with a sprig of fresh lavender from our garden, but you can also use dried lavender, chopped pecans, or a lemon wedge.

That first bite is soooo good, this muffin will disappear right before your eyes!

Mmmmmm… I just couldn’t resist this muffin for a second longer!

It’s almost gone already?!

Saving the best bite for last!

This muffin is delicious to the very last bite. Enjoy!

Burning Beast Festival; carnivores welcome!

Tuesday, June 29th, 2010

Carnivores unite during the Burning Beast festival, where Seattle’s greatest chefs get together and cook all manner of land and sea beasts for you to enjoy! Everything is cooked with wind, fire, and earth so authentic flavor is guaranteed. Tickets are SOLD OUT, but if you need a place to rest your full belly after a long day of enjoying the spoils of the earth then come to the River Rock Inn for a spacious room, comfortable bed, and amazing gourmet breakfast. We can’t wait to meet you!

Featured chefs at “Burning Beast” include:

Seth Caswell… Emmer and Rye
Gabriel Claycamp… The Swinery
Tyson Danilson…Marjorie
Monica Dimas…Monsoon
Mathew Dillon…Sittka and Spruce
Dylan Giordan…Serafina and Cicchetti
Josh Henderson …Skillet
Ron Jones…Jones Glassworks
Angie Roberts…BOKA
Zephyr Paquette…Elliott Bay Café<br /> John Sundstrom …Lark and Licorous
Jason Wilson …Crush
Garret Abel… De Laurentis
Dustin Ronspies…Art of the Table


Tuesday, June 8th, 2010

Support your local economy by buying locally grown foods, locally produced clothing, and patronizing local small-business owners. Shop anywhere in Snohomish County where you see this logo, and you’re guaranteed to be helping out your local economy.

Coming Events! June – August 2010

Thursday, April 22nd, 2010

Northwest Washington has so much to offer to families, couples, or even just traveling friends. There are many fun and exciting events for every persons tastes, and we have listed a few here. Check back soon for updates and great deals!

June 11th through the 20th – Marysville Strawberry Festival and Parade. The Marysville Strawberry Festival is one of the oldest continuing festivals held in the State of Washington. Held in Downtown Marysville in beautiful Snohomish County, the Strawberry Festival has many events for the entire family. Enjoy the festivities and catch candy thrown during the parade, and see all the great floats created by local businesses around Marysville.

July 9th – 10th – Northwest Experimental Aircraft Association Fly-In.

August 14th – 15th – Arlington’s Festival of the River. The Stillaguamish Festival of the River is a fun way to celebrate summer and the Pacific Northwest environment. Regional citizens and visitors share their experiences and learn from others about water quality, salmon habitat, and the watershed. And if you don’t know what a watershed is, we’ll teach you! The mission of the Festival is to help people who live and work in the Stillaguamish Watershed and surrounding regions understand how their actions can help make their environment cleaner for people, fish, and wildlife.

August 26th – September 6th – The Evergreen State Fair.

Wine and Dine special

Thursday, April 22nd, 2010

Our fruit and cheese platter for the "Wine and Dine" Special

Special occasion? Romantic getaway? Shopping weekend? Spice up any stay with this delectable treat. Fresh fruits and artisan cheeses are laid out on a hand-cut granite slab for you to enjoy with your choice of wine, champagne, or sparkling cider. Top it off with crackers and hand made chocolate truffles for a perfect finish. Eat it fireside or at the inn’s mountain view picnic spot, either way this platter will make your stay just a little bit tastier.

This arrangement was a big hit when I finished it today, you can do it yourself with a few fresh ingredients.

1) You will need three types of artisan cheeses. Here I used Jarlsberg Swiss, pepper jack, and a Jamaican Jerk from Seattle’s Pike’s Place Market, but you can use goat cheese, Gouda, or any other cheeses to your tastes.

2) Cut them each a different way for artistic effect. Slices, wedges, and crumbles is one way of doing it.

3) Add your fresh seasonal fruit. If you group the fruits in odd numbers it makes a very appealing display.

4) Arrange your spread on a tray or platter

5) Don’t forget your crackers and some rich chocolate to cater to every part of your palate.

6) Serve it at room temperature and enjoy!

Journal Now Launched!

Saturday, January 16th, 2010

We are starting a Journal (or Blog) to tell you all about some of the events at the Inn. We may even share some recipes that should entice you to come back or to try us out!