Sweetwater Inn

So it’s been awhile. Like a LONG while since I have posted. Who knew that opening a new rental, buying a new home, moving during a blizzard and the general busyness that comes with relocating - albeit down the street - would take the life out of me! But here it is! Sweetwater Inn - Suite 1 - all ready for you to plan your next stay in. Thanks very much to everyone who helped make this happen! And to for the stunning images! Check out the link in my profile for the full listing.

Look what baked up for Maddie’s 3rd birthday - mini croissants for mini humans! Thanks to the weather gods for your cooperation- my prayers were not in vain. What a perfect day for my sweet girl!

I have to come clean about something… I have a new love in my life.

While food has always been a huge passion of mine, and I love sharing my food and travel pics on this feed, I have a new love to share with - design.

I have always had a dream of having a small inn, and hosting guests at the Sweetwater Inn has truly been a dream come true. It allows me to scheme up interesting things to bake or cook, and I meet kind and interesting people all the time. Perhaps more significantly, it allowed me to think about a new space, and how best to organize and decorate that space to meet the needs of our guests. I am always playing around with new furniture arrangements for the rental and trying to find economic ways to make improvements - better lights, antique side tables, vintage serving trays… etc.

My heart and my mind are consumed with this new passion and I want to share these thoughts. So, long story short - if you are interested in my storage ideas, design thoughts, or decor finds follow my new instagram feed:

While Sweetwater Inn guests generally love my cooking - my toddler has different feelings about my recipes. We are in a major palette closing phase right now. I was determined to break out all my tricks this morning. Somehow letting Maddie put on the green sprinkles (parsley), and pretending this veggie filled frittata was a sprinkle cupcake, and that we were eating at Cinderella’s ball and serving oj in a miniature wine glass and letting her call me stepmother all morning resulted not only in her polishing off half the whole frittata, but also resulted in her first attempt at making her bed unassisted (swipe left to see the results).

It gives me so much pleasure when I can include fresh ingredients from the UP in my kitchen. This morning I served cheesy garlic scape scones with Marquette raspberries (thank you Dave and JoAnn) and a feta-bacon butter.