INNspirational Series


It’s my pleasure to introduce to you all to the first in the planned INNspirational Series of cookbooks from Rocking Horse Publishing!

“INNspiring Breakfasts is the first in the series of scrumptious cookbooks straight from the High Street Victorian Bed and Breakfast in Boonville, Missouri. Ninety-seven recipes, most with full-color photos, grace the pages of this wonderful culinary volume, interspersed with Bible passages and short devotions as well as tips and how-tos.”

Author Kriss Royer, co-owner of the High Street Victorian B&B, includes tricks, tips, and variations of several recipes and yes, she’s created and perfected them all. Gene Royer, Kriss’ husband and co-owner of the High Street Victorian, is a fantastic photographer.

I was going over the final edits yesterday, and it’s a good thing we all use computers now – pretty sure I was drooling over the pictures and I would have hated to smudge the ink on a paper copy. “INNspiring” is a completely apt description, because I wanted to run into the kitchen and start cooking!

You’re going to love this cookbook, and you can pre-order it now via the RHP website. Just $24.95, and the books will be shipped at the end of May. Plus, you can order all kinds of stuff for your home and kitchen through Café Press.

INNspiring Breakfasts will be available on Amazon and in bookstores across the country starting in June, as well as at the High Street Victorian and specialty shops in the mid-MO and St. Louis areas.

Let’s start cooking!

Smokin’ It Up On A Weeknight: Let’s Grill Tonight!


Ink & Embers

Sometimes the best things happen unexpectedly.

When nothing is planned for dinner, but there happens to be a few chicken thighs thawing, or perhaps a couple of pork steaks.

“Do you want to grill?”, she asks.

That’s all the invitation that I need. But tonight, I want something a little different. Maybe it would be a good night to try a new technique. test a new thermometer, to grill a little differently, because I’ve been reading, you know. I’ve been looking to Meathead Goldwyn, and his Amazing Ribs website. No, I’m not thinking of anything specific, but just some grilling principles in general.

So the pork steaks immediately took a bath in a balsamic, olive oil and lemon mixture. The chicken thighs were just as quickly thrown into a saltwater brine, anticipating a spontaneous party with some asian/chinese flavorings, and a good dose of pecan wood smoke.

Pretty good for…

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