July – the air is warm, the sun high and the river welcoming. We start our days with breakfast on the back porch overlooking the river. And while the surrounding area offers a wealth of things to do, our favorite afternoon activity is cooling off with a dip in the river, beach towels provided at our back door for your convenience. Kayaking, canoeing, tubing and rafting are also favorite activities for our guests this time of year – you can bring your own or we can recommend rentals nearby. To complete our day-long river experience, we enjoy dinner on our private riverside porch some days and enjoy a delightful picnic riverside other days. When feeling very romantic, we opt for the dock or riverside tea house set-up, complete with candlelight for enjoying picnics. It’s summertime on the river and the living really is easy, so jump in and enjoy!
It’s still a little chilly outside, but the sun is warming, the days are quickly getting longer, the grass is peeking out from under snow mounds, the birds are singing and our guests (and staff) are warming their insides with Charlie’s favorite cake. Our chefs are always busy in the kitchen cooking and baking everything from scratch. Each week guests enjoy sampling sweets and savories from our kitchen including selections from favorite recipes such as Charlie’s favorite apple cake, Chef Pat’s famous lemon bars and brownies, Chef Karen’s liquor cakes as well as new recipes based on what is fresh and in season.
Charlie’s Favorite Apple Cake
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
1/2 cup orange juice
3 teaspoons vanilla
4 large golden delicious apples, peeled and cored.
3/4 cup brown sugar
1/2 cup walnuts, chopped fine
3 teaspoons cinnamon
Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan.
Combine flour, baking powder, salt, eggs, sugar, oil, orange juice and vanilla, beat for 2 minutes.
In a small bowl, combine brown sugar, chopped nuts and cinnamon. Put aside.
Turn half the batter into pan. Add a layer of apples. Sprinkle with cinnamon sugar and walnuts. Add the rest of the batter, top with the rest of the apples and cinnamon sugar and walnuts.
Bake for 1 and 1/2 hours until lightly brown. Cool on wire rack. Turn out onto cake plate when cool.
“A lot of people like snow. I find it to be an unnecessary freezing of water.”- Carl Reiner
The man makes a good point! However, it is quite stunning along the Delaware River.
Happy New Year!! We had an amazing 2013! It was wonderful to have so many old friends join us again and to welcome new friends to the inn. So many wonderful memories: We had the opportunity to play paparazzi & to assist in the set up, for a fella who was home for a few days from the Army. He proposed to his long time girlfriend on our Penthouse deck, SO romantic! Of course she said Yes!
We had some lovely Private Dining experiences, thanks to Chef Karen, including an elopement dinner. After being married on the bridge, they retreated to the Boat House courtyard at sunset, enjoyed a sumptuous feast, riverside, by candlelight.
So many beautiful stories and we hope to share more of them as we move into 2014. Life moves at such a fast pace these days. As innkeepers, having the opportunity to help folks who visit the Bridgeton House, decompress and relax is quite an honor. So take time to smell the roses this year, make us the address for slowing down & turning off. We look forward to welcoming you!-Clair O’Hara- Director of Guest Services
Such a long, lovely Fall. We have had the most delightful weather and have made good use of it. Visiting farmers markets, Solebury orchards for the best Honey Crisps ever, loading up on squashes, pumpkins & late Fall greens.
Nothing can compare to a lovely walk along the towpath, observing everyday, the slightest changes. We note the trees that are the longest holdouts, waiting the very last moment to turn.
We are busy stacking wood & mulching beds for their long Winter’s nap. Evenings by the fire, after a hot soak in the tub to easy sore muscles, helps us slip into a new routine- it’s dark by 5PM! By- Bea Briggs
Summer, along the banks of the Delaware, is at a languid pace.
We slow way down, eating fresh picked peaches, from Philips Farm or tomato sandwiches on crusty bread with lots of mayo.
We ride bikes along the towpath with our backpack, packed with the above & then spread the blanket under a magnificent tree.
With so many places to explore, it is hard to decide which way to head, but one thing is for sure-
We head back to the inn to for that most refreshing swim off our dock & a glass of wine to toast the setting sun. By Bea Briggs