Our Guest Friendly Outdoors in the Forest

Bill and I wake up to a morning like every other looking out our windows viewing Merriman State Forest and various mountains which are part of the Green Hills. 

For example, if we look out our office and kitchen windows in the morning light, we see Bartlett Mountain and notice the wildlife, mainly birds.  On some mornings, we may get visited by a bear cub trying to scoff up some bird seed for its breakfast.

We've noticed over the past seven years of innkeeping at The Buttonwood Inn, that guests enjoy our acres of serene property as much as we do. We have purchased some very comfortable cedar Adirondack chairs, double benches, double Adirondacks, and an 8-foot long picnic table/benches, coffee table and various birdhouses from local Jackson woodworkers, RandR Woodworkers, who hand-cut and screw all furniture together from scratch.  Bob and Robin (the R&R in R&R) make a great product.

Here are a few photos of the woodworking as Bill prepared to stain it with Cabot Australian Timber Oil.

                                                       


Of course, whether it's hiking or snowshoeing you can always take the Buttonwood or Mt. Surprise trails right from our backyard and explore to your heart's content!

July 4th Cookout at The Buttonwood

July 4^th  Cookout at The Buttonwood Inn

As the summer approaches, we thought we'd talk about activities and events at The Buttonwood Inn this past July onward in this blog.  

2013 was another great year at the Buttonwood because we welcomed back many return guests and new guests who stayed with us from 3 to 12 days.  We enjoy it when guests stay for longer periods of time because we get to know them much better.  We especially enjoy it when our return guests come through the door because it feels like friends came to visit again.  We catch up on each other lives and we all feel comfortable and at home.

During the July 4^th holiday week of 2013, we had several families return and stay nearly the full week.  The weather was beautiful, but hot, which was great because all of our guests returned early to mid-afternoon.  They either swam in the heated pool, relaxed on the recliners, or conversed over a glass of wine by the table under the umbrella.  The children and adults also played the bean bag and ball string toss lawn games in the back yard, and the croquet game set in the front yard garden area.

Last summer, we added a new 10-foot long cedar picnic table, benches, and more Adirondack chairs from R&RWoodworkers.  In June, we purchased more vinyl Adirondack chairs to accommodate more guests in the evening around the fire pit.  We also purchased more pool tubes and lawn games for our guests of all ages to enjoy.

The Saturday after July 4^th, we invited all of our guests to a backyard cookout.  Everyone attended and got to know each other.  Paula made potato salad, pasta salad, and baked beans.  Bill manned the grill making hot dogs and hamburgers.  The hamburgers were especially delicious because the Johnson family provided their ground beef and goat combination burgers from animals raised organically on their farm.

We set out the food on the new picnic table and everyone gathered around to eat and tell their stories.  It was particularly enjoyable for Bill and me because we don’t get to spend time with our own families during holidays and our guests allowed us to be a part of their families for this short time.

Our Story
	We are always asked the question by our guests, “Why did you become innkeepers?” Here is our story… In the winter of 2007, we made the serious decision to leave New Jersey and purchase a Bed & Breakfast in New England. We almost bought one in Brattleboro, Vermont but decided it wasn't the perfect place for us. We continued on with our search in New Hampshire and Maine. Though we had often vacationed in Maine and enjoyed the seacoast, we were not convinced that we should live and work there. After viewing several Bed and Breakfasts in New Hampshire, we fell in love with The Buttonwood Inn. In the heart of winter, we were amazed by the amount of snow and the serene beauty and peacefulness. Driving past the Village Green in North Conway that evening, we spied families ice skating and marveled at all the shops and restaurants decorated in holiday lights and holiday greenery, as snow fell around us. Above the town, Cranmore Mountain’s ski slopes lit up the night sky creating a veritable winter wonderland. We were sold! The inn is located on nearly six acres on Mount Surprise with access from our back door to the hiking trails in and around Merriman State Forest and Bartlett Mountain. This location was particularly appealing to us because we wanted our guests to be able to explore the peaceful surroundings and enjoy the solitude, while being only minutes away from the village and wonderful shops and restaurants.
Bill and I both worked in the corporate world in New Jersey. Bill was an industrial engineer by training and managed staff in production plants and retail product facilities. I went to cooking school to become a chef and also obtained a degree in food service management. I worked in hospitality and took a detour for a time, working in the pharmaceutical industry as a marketing analyst. During those years working in corporations, I yearned to get back to my passion of cuisine and food preparation, while Bill was searching for a way to combine his love of conversation and his “fix-it” nature in a business we could call our own. Thus, we began our search for a B&B in New England and after touring the three large common rooms, ten nicely appointed guest rooms, huge kitchen, and owner’s quarters at The Buttonwood Inn, we realized this felt like home, not just a business. We always loved fine old homes with character and that was what we bought—an 1820’s farmhouse in the classic style of New England. Returning to New Jersey after signing a contract to purchase The Buttonwood Inn, we excitedly informed our son and daughter that we were moving to North Conway, New Hampshire. They were surprised because we had talked about making this sort of move for many years and were happy when they saw how excited we were about finally taking the plunge. We were “empty nesters” and it was time to pursue our dream. On July 31, 2007, we closed on The Buttonwood Inn and served our first breakfast to a “full house” on August 1. We were now, officially, Innkeepers! During our time here, we’ve redecorated common rooms and guest rooms, painted the inn inside and outside, re-established gardens, and added various amenities to make our B&B more like a “home away from home” for our guests. The true joy of our business is meeting great people from around the world and learning a little about them and them about us. We continue to add to the pleasurable memories of our conversations with them and look forward to the return of the many guests we have come to know and love as friends. We pick up the conversation wherever it left off during their last visit. As we continue to grow our business, we also continue to grow as individuals learning so much about what we are capable of, and are happier for it. We’ve been able to balance our work life with a more tranquil lifestyle by exploring the natural scenery of the White Mountains. We often go out our back door on our hiking trails or explore the many trails in the Mount Washington Valley near waterfalls, lakes, and rivers observing wildlife along the way. At the time we purchased The Buttonwood Inn, we had a good idea of the time and energy needed to run a successful B&B. We expected, but could not be certain, that the experiences ahead would enrich our lives. We are happy to say that they have and that each day continues to be better than the one before. We hope you will join us and find out why. Bill and Paula Petrone
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	Please Join Us in The Heart of New Hampshire's White Mountains  Innkeepers: Bill and Paula Petrone PO Box 1817  64 Mt. Surprise Rd.  North Conway, New Hampshire 03860-1817 800-258-2625  603-356-2625  Fax: 603-356-3140  Send us an E-mail!

Latest Improvements at The Buttonwood Inn

It's been a busy couple of weeks for Paula and I as we complete the addition of a new roof and thirteen new energy efficient windows on the West Wing of the Inn.

The roof is burgundy in color which is our dining room's theme color. The contrast with the clear blue sky really sets the old facade off nicely.

Once the roof was done and the windows arrived the job of removing the old windows, and storm windows took a few days but it's always best to take your time when removing both the outer and inner trim to preserve as much as possible for the installation. 

We had extra insulation on-hand to make sure that the benefits gained form these multi-paned, vinyl clad windows wasn't lost on leaks around the perimeter of the windows.Even though the forest and mountains surrounding the Inn are very quiet we immediately noticed that the rooms were even quieter. The other benefit was that more light is now let in compared to the older windows. Another plus, the new windows are super-easy to clean both inside and out now and both Paula and I were amazed by how simple it is to remove the new windows totally from the frame, pop out the screens and, voila, gain easy access to the 2nd floor roof and front and side of the dormers! This is going to make cleaning and touch-up in the future a breeze!

 

 

On my next installment of this renovation project I'll let you know how we made out with the final exterior and interior trim patching, priming, and painting.

Until next time at this Old B&B!

Please Join Us in The Heart of New Hampshire's White Mountains 
Innkeepers: Bill and Paula Petrone
PO Box 1817  64 Mt. Surprise Rd.  North Conway, New Hampshire 03860-1817
800-258-2625  603-356-2625  Fax: 603-356-3140  Send us an E-mail!

Polar Express Excitement in December!

Tickets are now available for this year's Polar Express event. Call for details at 1-800-258-2625.

Here is what you will have to look forward to so don't delay.

As the first families began arriving for their Polar Express experience this past December, the Buttonwood Inn was decorated throughout as Bill and I had begun decorating the week before Thanksgiving.  Our own children are married and live in New Jersey, so we do not always get to spend the holidays with them.  We are transported back to those Christmas holidays we experienced with our own children when families arrive at the Buttonwood observing their excitement and wonder as the children “discover” all the Inn has to offer.  Cupcakes and hot chocolate await them on our Dining Room table at our afternoon tea service.  On Saturday afternoon, I put out my hand-decorated sugar cookies for the children and their parents to enjoy before they leave for the Polar Express train ride.  

The Polar Express event is a re-creation of the 1985 Chris Van Allsburg book and the 2004 animated movie starring Tom Hanks.  It originated in North Conway back in the 1990’s.  On Saturday, our families arrive at the Victorian Conway Scenic Railroad station located behind the charming New England green, which faces the decorated shops and restaurants.  The slopes of the Cranmore Mountain Ski Resort, which overlook the town, are all lit up and conjure up visions of Santa Claus and his reindeer’s impending arrival.  Everyone is ushered onto the train traveling through the forest to the North Pole where the magical journey begins.   

Back here at The Buttonwood Inn, when we are all alone, we can hear the train whistle blow several times marking the beginning of the Polar Express journey to the North Pole.  That train whistle always sparks my memory of our Polar Express experience several years ago.  We were caught up in the merriment of the passengers singing carols while hot chocolate and candy was passed out by the chefs on the train.   Upon arriving at the North Pole, we all filed off the train and proceeded up the lantern-lit path while being greeted joyously by elves.  When I looked back down the hill at the Polar Express lit up inside waiting for us to return, I felt like we were seeing the same vision of it as if we were in the movie. 

The next morning at breakfast, the children happily tell us about meeting Santa Claus and show us the bells that they received from Santa. There is joy in air as the children of the different families finish breakfast and head down to the Mount Surprise Room to play games with each other.  We had two fathers take turns on Saturday and Sunday mornings leading the children in playing “Cooties.”  The young children were laughing and squealing with delight so loudly that one of the mothers and I ran down to make sure they were happy noises…of course, they were.  This kind of merriment is what we take pleasure in most when families or other guests come stay with us because they are comfortable enough in our home to share their cheerful moments with us. 

Several families have come back to The Buttonwood Inn for the Polar Express.  If you are interested in coming back or you would like to reserve with us for the first time, please call us at 1-800-258-2625 for information and pricing.

PO Box 1817  64 Mt. Surprise Rd.  North Conway, New Hampshire 03860-1817800-258-2625  603-356-2625  Fax: 603-356-3140  Send us an E-mail!

Appreciation for freshly prepared foods all begins here...

...helping Mom with the holiday baking or preparing dinner for the family.  The photo is of my daughter-in-law, Lori, at the tender young age of five helping her mother, Gloria, roll out the pie dough for Thanksgiving pies.  It's a tradition that she still follows the day before Thanksgiving in her mother's kitchen.  Lori is quite a good cook who can make an awesome meatloaf.  She also likes to bake delicious cookies, cupcakes, and pumpkin breads that she gives out as Christmas gifts to her family and friends.  I enjoy cooking with Lori because she quickly and adeptly prepares the menu items based on her cooking experience while growing up.

My daughter, Alexandra, also helped me with baking and cooking also starting at age five.  As a teenager, when Alex came home from boarding school during the Christmas holiday season break, she couldn't wait to begin decorating the gingerbread house that she requested I make for her.  She happily spent hours piping royal icing onto it creating her own design and placing the various candies onto it.  After sleeping in late the next morning, Alex would come back into the kitchen and ask what we would be making for dinner. After deciding which menu items we would be preparing, I instructed her to read through the recipe to gather the ingredients, cooking utensils, and understand the step-by-step process of preparing the menu item.  Alex often amazed me with her zealous nature of wanting to cook or bake a complex food item without any fear of it not coming out right.  She had the advantage of me being a professionally trained chef.  She learned how to make fresh pasta, pie dough, pizza dough, butter cream icing, cakes, how to cook meats and fish, etc.  Since Alex had a strong interest in cooking and baking from scratch, she will prepare any type of cuisine.

I also began baking and cooking as a young child watching both of my parents lovingly prepare the meals for our family.  My mother prepared the daily meals since she was a stay-at-home mother for awhile and my father prepared the Sunday dinner meal.  He was happiest on Sunday morning singing along with the radio while preparing his typical roasted meat, gravy, potato, and vegetable dinner which was extraordinary.  This sparked my interest in cooking and looked forward to the home economics cooking classes I attended in grammar school.  Reading the recipe, organizing the ingredients, utensils, and mixing the ingredients in a specific process appealed to me.  I liked measuring and whisking the dry ingredients, then whisking the wet ingredients separately only to combine them to form a batter that yielded delicious muffins.  I couldn't wait to bake my first batch of muffins at home for my family!  When my mother discovered my culinary capability, she quickly assigned me baking duties helping her bake the numerous, huge walnut and poppy seed rolls for Christmas and Easter.  Our neighbors and friends were often the lucky recipients of our day long labor of love.

Now some of my favorite photos on Facebook are of my brother-in-law, Fred's, two young grandsons, Tyler and Evan, decorating holiday cookies with their mother, Holly, in their kitchen. I'm certain that these boys will continue their tradition of holiday baking with their mother and further develop their culinary skills in preparing good, wholesome meals as they grow up.

All things "maple-y" in March...

It's maple sugaring time again at The Buttonwood Inn.  During March, we tap a few of our maple trees to boil the sap making our own maple syrup.  Bill drills five holes into three maple trees and then inserts his handcrafted spiles that are connected to empty, clean plastic milk and orange juice bottles to collect the sap.  The sap looks like water but has a slightly sweet scent and tastes slightly sweet.  Over the past two weeks, we've collected 15-1/2 gallons of sap and are hoping for more.  It takes 40 gallons of sap to make 1 gallon of maple syrup.  We boil it on our stove.

Our neighbors have a different method of collecting the sap from their maples.  They hook up a long, plastic hose line to the spiles running it from tree to tree downhill where it drips into a large vinyl drum.  Other neighbors still hook up the traditional New England covered metal sap buckets of yesteryear. 

During a recent snow shoe trek on the Buttonwood Trail, I spoke with neighbors who were pulling their daily yield of sap in a sled holding about 8 plastic gallon jugs.  Their maple syruping operation is a bit larger than ours because they have about 30 jugs collecting sap in the forest.  They are hoping the forest will be kind to them this year because their yield last year was half compared to 2011.  The winter of 2012 was unusually warm for New Hampshire and we also didn't have much snow!

As I write this blog, I'm watching the snow fall very heavily at times with an accumulation of one foot so far and we're just halfway through it.  Tomorrow morning is the first day of Spring!  I'm not complaining because as long as it remains wintry cold, the sap should continue to flow and we can make more syrup.

The maple syrup we make is for our personal consumption.  We purchase the best quality Grade A Amber from award-winning maple producer, Fuller's Sugarhouse, in Lancaster, NH.  They have a huge maple sugaring operation and supply their customers all year around.  They  conduct tours of their maple sugaring operation next to their store and fill internet orders shipping anywhere.

This weekend some of our guests will be participating in our annual March Maple Madness tour to other inns in Mt. Washington Valley.  They will sample maple treats while gathering points for a chance to win a $200 gift certificate for a future stay at any one of these inns, including other prizes.  You still have to time to reserve with us and join in on this fun and "maple-y" event!  Call us at 1-800-258-2625 or book online today.

Upcoming Valley Chili Cookoff and My Chili Recipe!

Come stay at The Buttonwood Inn and sample our local restaurants' chili and judge for yourself which one is the best!  Check out our special Chilly Chili Cookoff deal located on The Buttonwood Inn home page. 

For Super Bowl fare, I made a delicious beef and bean chili that incorporated a complexity of flavors and spices.  After researching several chili recipes on-line, I modified one substituting ingredients from another recipe to produce the best chili.

If you read through the recipe, gather your ingredients for food preparation, and follow the cooking instructions exactly, you'll impress your family and friends with a rich, thick, and comforting chili.  ENJOY!

Beef and Bean Chili


3 tablespoons vegetable oil, plus more as needed
3 pounds 85% lean ground beef
Kosher salt and freshly ground pepper
2 large onions, chopped
8 cloves garlic, chopped
3 tablespoons of chipotle peppers in Adobo, pureed
1 teaspoon dried oregano
3 tablespoons tomato paste
1 28-ounce can diced tomatoes
2 cups low-sodium beef broth
1/2 cup brewed espresso or strong coffee
2 15-ounce cans pinto beans, drained and rinsed
1 tablespoon Worcestershire sauce
shredded cheddar cheese, sour cream, sliced scallions, and/or diced avocado, for topping

Directions

Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Add half of the ground beef and season with salt and pepper. Brown about 4 minutes, adding more oil as needed. Transfer to a plate; then brown the second batch and remove from pot. Discard leftover oil from the pot.

Reduce the heat to medium and add 2 tablespoons of oil to the pot. Add the onions and cook, stirring, until golden, about 5 minutes. Then add minced garlic for 1 minute. Add pureed chilis in Adobo, oregano, and tomato paste; cook, stirring, 30 seconds.

Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso, and pinto beans. Bring to a boil and then reduce the heat and simmer, partially covered, until the chili is thickened about 2 hours.

Stir in the Worcestershire sauce and cook 5 minutes. Taste and add more salt and pepper, if needed. Divide among bowls. Top with cheese, sour cream, scallions, and/or avocado.

Chocolate Festival Weekend at The Buttonwood

The Buttonwood Inn was full last weekend during the Chocolate Festival held annually on the last Sunday of February.  Ten of our guests toured various inns and businesses sampling chocolatey treats of all kinds. 

As a non-recovering chocoholic, I decided to bake chocolate treats all weekend for the afternoon tea service.  On Friday, I baked my all-time favorite cookies, Chocolate Chippers.  Not only are they easy to make, but I enjoy the buttery and vanilla flavor of the moist and tender cookies loaded with semisweet chocolate chips.

My second favorite treat is Chocolate Malted Cupcakes topped with Fluffy Vanilla Frosting that I served for the Saturday tea service.  Again, a simple recipe which yields a moist, tender, and chocolatey cupcake with a light and sweet vanilla flavored frosting.  Check out my recipe below.

For the Chocolate Festival tour on Sunday, I baked a Texas Sheet Cake which is a thin layer of chocolate cake iced with a chocolate ganache topped with chopped pecans.  It's similar to an iced brownie and very chocolatey. 

If you enjoy chocolate treats as much as I do, consider coming to The Buttonwood Inn next February for three days of chocolate, chocolate, chocolate!  Call us at 1-800-258-2625 to reserve your Chocolate Festival Tour or book on-line.



CHOCOLATE MALTED CUPCAKES
Yield: About 28 cupcakes


Cupcakes

2-1/4 cups unbleached all purpose flour
3/4 cup Dutch-processed cocoa powder
1/2 cup granulated sugar
¾ cup packed light brown sugar
1-1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1-1/4 cups malted milk powder
1 cup vegetable oil
3 large eggs, room temperature
1 cup sour cream, room temperature
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa, both sugars, baking soda, and salt. In another bowl, whisk together milk and malted milk powder until dissolved.

With an electric mixer on medium-high speed, beat flour mixture, milk mixture, and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl. Add sour cream and vanilla, and beat until just combined.

Divide batter evenly among lined cups, filling each two-thirds. Bake, rotating tins halfway through, until a toothpick inserted in the centers comes out clean, about 20 minutes.

Fluffy Vanilla Frosting

3 sticks unsalted butter, room temperature
4 cups confectioners’ sugar, sifted
½ teaspoon vanilla extract

With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce the speed to medium and add the confectioners’ sugar, ½ cup at a time, beating well after each addition and scraping down sides of the bowl. After all the confectioners’ sugar and vanilla is added, continue beating for 5 minutes to aerate the frosting making it very pale and fluffy. Frost cooled cupcakes and top with sprinkles, if desired.

The snowshoes are lined up on the front porch...

...waiting to be strapped onto your boots to hike the Mount Surprise and Buttonwood Inn trails on Bartlett Mountain in Merriman State Forest.  Our guests hike and snowshoe these trails by heading out our back yard through the field to the trails.  You can hike for 30 minutes or for hours on the many intersecting trails. 

The trail to the Bartlett Ledges can be reached in the warmer months because there is a steep trail towards the top and not easily accessible through snow and ice.   The Ledges is a wide rock outcropping affording views of the Moats, Cathedral Ledge, and The Presidentials.  You can also see the back of the Buttonwood Inn, Route 16/302, and the properties along it in North Conway.

Though we had two 50 degree days with rain one night this week that melted some of the snow, we are back to frigid temperatures due to a cold front yesterday.  Snow is also forecasted this weekend through next Tuesday, YES!  Mother Nature played a trick on us at the end of January, but it's back to wearing silk underwear and fleece to brace against the wintry weather.

So come on up and strap on our snow shoes to play in the snow, or check out our ski packages.  Book online or call us at 1-800-258-2625.

Last Polar Express Weekend at The Buttonwood Inn…

Beginning the Friday after Thanksgiving, we’ve had many families stay at The Buttonwood Inn for five weekends, ending just before Christmas. Bill and I had so much fun observing the delight in the children’s faces as they expressed that they were going on the Polar Express to visit the big guy in red, Santa!  One family, in particular, kept it as a surprise until the children dressed in their pajamas as they headed out the door to the train station beginning their magical journey to the North Pole.

The Christmas lights and decorations beckon the families who merrily enter our check-in area where their eyes are drawn to dozens of ornaments hanging in the window and the twin polar bear cubs staring outside. Bill proceeds with a tour of the inn first to the Mount Surprise Room where the Polar Express movie is playing on the big screen TV.  The families pass by the small lighted Christmas tree with wooden ornaments, fireplace mantle displaying lights and holiday figures, and a New England village display.  The cupboards are packed with games and books for all ages, including many other holiday movies.

In our Dining Room, the children immediately ask to take one of the mini cupcakes decorated in colored frosting with sprinkles that I baked for the afternoon tea and hot chocolate service. The mothers usually notice the many whimsical Christmas ornaments watching everyone from their perches on the windows and window sills.

The Living Room has a large Christmas tree decorated with ceramic ornaments that I painted when our children were babies. There are whimsical mice, a children’s nativity creche, and Sesame Street characters. Does anyone remember Strawberry Shortcake? That was a favorite of our 30+ daughter, Alexandra. Our son, Tom’s, favorite was Oscar the Grouch. Three decades ago seems like yesterday when you recall the fond memories of raising your children.

After breakfast on Saturday mornings, I bake and decorate the sugar cookies of holly leaves, candy canes, and snow flakes for the children to eat either before or after the Polar Express train adventure. I pipe various colored icings on each cookie sprinkled with a variety of crystallized sugars and holiday-inspired sprinkles. I also make the “big kid” Triple Chocolate cookies that their parents and grandparents cannot resist.

While we serve our guests a savory gourmet breakfast, I also make Buttermilk Pancakes with or without chocolate chips for the children. Sunday morning breakfast consists of fresh fruit salad followed by Yeasted Belgian Waffles with warm award-winning Maple Syrup from Fullers Sugarhouse and thick-sliced bacon. For the very young children with smaller appetities, I plate half of the waffle as angel wings dusted with powdered sugar  topped with a butter flower.  When Bill serves breakfast to the families, he derives real pleasure from seeing the children sitting at the tables and asks them about their experience seeing Santa the previous evening. 

When it’s time for the families to depart, we often bring our two dogs, Britt and Clyde, outside to meet them. Some children have been reluctant to leave which tickles us pink. So Bill usually gets a parting photo of them with the dogs and we give them a hug goodbye.

Here’s what one family wrote in our guest room booklet:

“Thank you so much for your wonderful hospitality. We had a magical Polar Express experience. The inn is so charming and the room worked amazingly well for our family of five. The food was delicious and I loved all the homey touches such as water pitchers in the room and tea and cookies in the evening. We hope to be back next Year!” – North Reading, MA

We are now accepting reservations for the 2013 Pola Express.  If you are interested in reserving your families' magical adventure, please call us at 1-800-258-2625.