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I’ve been hearing Scottish accents in my head for over a decade, and now, after returning from my second trip to Bonnie Scotland, my mind’s eye is just as steeped in images of the highlands and islands I’ve been writing about.

B&W View

 

Our trip was a flurry of wildflowers and walled gardens, castles and keeps, and lochs and legends. My mind is whirling with the characters and construct of a new story, ancient ghosts and curses, and modern day longings and desires set to clash like pitchforks and swords at Culloden.

B&W Flag Castle  B&W Blair Atholl

One of my characters is the “rightful” heir of a castle and as fascinated and enamored of Scotland as I am, the other is there only because she could find no other way to wiggle out of her duties as the legal heir of a castle she cares nothing about.

B&W Stained Glass

Even more exciting is the sense of déjà vu I feel about the Wildflowers of Scotland books I’ve already written.

B&W Bluebells

As I spotted each of the wildflowers I’ve featured in Thistle Down, Wild Rose, Blue Belle, Shy Violet, and Sweet William, and the castles and kirks that provide a backdrop for each of the stories, the characters have come to life for me all over again.

B&W Lighthouse

One of the highlights of the trip was the day I left a copy of Shy Violet with a random staff member at Eilean Donan’s Castle Café, where many scenes in the book take place. A few days later, on our way back from the Isle of Skye, we stopped once more to eat lunch. The recipient pulled me aside, and in her delightful Scottish accent, said “I’ve begun to read yer book, and I’m loving it! Ye’re a very good author, and I thank ye so much.”

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The whole time we were at Eilean Donan Castle, I kept catching glimpse of people who looked like Nathan or Violet.

B&W Mountains

William and Lyndsie, the stars of Sweet William, felt very close to me when we were on Skye – walking around the mysterious Fairy Glen at Uig, watching the cows graze on Claigon Coral Beach near Dunvegan and dipping a toe in the Fairy Pools at Glenbrittle. Because I know what happens to William while he’s on Skye, I had a deep, sense of foreboding until we were on our way home, and I knew everything was okay.

B&W Blue Belle Inn

There’s a magical connection between Scotland and me. I’m a Blue Belle, and always will be. (For those of you who don’t know me, I have a B&B and Tea House called the Blue Belle Inn.)

B&W Gifts

Loving the blue and white Saltire of Scotland is a natural extension of my love of blue.

B&W Bride

If you’ve yet to fall in love with Scotland, I hope you’ll pick up a copy of one of my Wildflowers of Scotland novels and see if the highlands and islands of Scotland resonate with you like they do me.

B&W Swan

Age old castles and blue-watered bays,

White sandy beaches and quaint cottage stays.

A rainbow of colors and chocolates, hand-dipped,

A valley of bluebells and sheep, freshly clipped.

B&W Burns House

Legends galore, buried treasure, and more…

In the Wildflowers of Scotland novels, that’s what’s in store.

Twenty-four years ago, Sherrie Hansen Decker rescued a dilapidated Victorian house from the bulldozer’s grips and turned it into a B&B and tea house, the Blue Belle Inn. Sherrie and her husband, Mark, who is a pastor, live in 2 different houses, 85 miles apart. Sherrie writes murder mysteries and novels whenever she’s not working at her B&B – or trying to be a good pastor’s wife. Her contemporary romantic suspense novels include Night and Day, Love Notes, and Thistle Down, Wild Rose, Blue Belle, Shy Violet and Sweet William, her Wildflowers of Scotland novels.

B&W B&B

You can see what’s she’s up to at: 

https://www.facebook.com/BlueBelleInn

 https://sherriehansen.wordpress.com/

http://www.BlueBelleInn.com or www.BlueBelleBooks.com

https://twitter.com/SherrieHansen

https://www.pinterest.com/sherriebluebell/

Sherrie’s new release is Sweet William.

He’s a real sweetheart. She’s a wee bit tart. When Minnesota farm boy, William McKnight, and sassy Scot, Lyndsie Morris, are forced to work together in the kitchen of Rabbit Hill Lodge, the atmosphere is as charged as an episode of Chopped. Will someone get cut, or will they find a recipe that works? Things just start to get spicy when an angry bull butts his way into the picture, and Lyndsie has to decide if she loves William more than everyone and everything she holds dear.

Sweet William Front Cover

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I’m not sure why, but all of the sudden, I’m starting to feel like an old fogy. (Definition:  an extremely fussy, old-fashioned, or conservative person.) It started last summer when my mom and dad celebrated their 60th wedding anniversary and their 80th birthdays. My parents have always seemed quite young to me, and they are compared to many of my classmates and peers, since I’m the oldest child in our family. (They only waited a couple of years before they had me, so that tells you about how old I am.) When did they get to be so old?

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Suddenly, my little niece is taller than I am, and most likely smarter, too.

Sherrie - Victoria

This winter, the house my dad built when I was 16 suddenly needed a lot of updating because it was over 40 years old. When did that happen? Earlier this month, a video of the house I renovated and turned into a bed and breakfast almost 25 years ago started to recirculate, and as I looked at a young, energetic, spry-looking version of myself smiling on the video, I realized that my staff, neighbors, nieces and nephews, and half the people in town have no idea how horrible the property used to look, and how absolutely heroic I was to rescue the place from the bulldozing it probably deserved. They either weren’t born yet, or were about 5 years old.

Sherrie - friends

Yes, that’s me in the middle.

I’ve always prided myself on being pretty with it. I play with a contemporary Christian band and there’s nothing I like more than rocking out with the volume on my keyboard at full blast. I pound out a mean bass line and I’ve got the rhythm. I write steamy novels, wear funky clothes and hats, and work circles around many of my years younger staff members. I may be a little gray; I may be getting a little stiff in the joints, but I like to think I’ve still got it. Well, part of it anyway.

Piano

But lately… well, I’ve started to feel more and more irked with the way the younger generation thinks and does things. I routinely say things like, “What is this world coming to?”, and “Back in my day, we used to…”, and “When I was your age…” When I watch the Grammies, the only musicians I’m familiar with are those being inducted into the Hall of Fame.  To be honest, most of what we call contemporary music at our church are songs written 30 or 40 years ago. And when I visit churches with truly contemporary music and smoke machines and light shows, I cringe and probably feel the way my parents did the first time I sang Ralph Carmichael’s “He’s Everything to Me”.

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And don’t even get me started on the fact that many of the obituaries in the paper are for people my age or even younger. It’s scary to think that I’m in the twilight years of my life, or that it’s all downhill from here. And to quote a comedian three-fourths of you have probably never heard of, “I don’t get no respect.”

Romania - Castle

Suddenly, I understand all the fuss about bucket lists, because time is running out, and if I’m going to do it, it needs to be now, while I still can. My goal has been to leave the country every three to five years to go on a dream vacation, but suddenly, it makes more sense to take a good long trip to somewhere far away and exotic every year, before it’s too late. Even then, you’ll probably find me on a cruise ship or one of peering out the windows of one of those big buses with really comfy seats. I hate the thought of missing out on anything.

Sunset 4.JPG

Because today I noticed something. Sunsets are just as beautiful as sunrises. Maybe even more so. I have wisdom, and grace, and the kind of polish and beauty that a rock gets from being in a rock tumbler. I’ve worked hard for what I have, and now, I get to enjoy it (well, whatever the government doesn’t take first). But that’s another thing I shouldn’t get started on.

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Sunrises are just fine. But watching the sun sink into the horizon in a blazing display of color and class… All I can say is, I’m going to enjoy every last minute of the show. Sometimes, the sky is at it’s most brilliant when the sun has already set, and the truth is, I’ve always been a night owl.

Class of

I firmly believe that each book I write is better than the last, and besides, it’s great fun to put my characters up to things I would never do now that I’m… And that I’m so in the groove at my B&B that the food we turn out only gets better and better. And, like all of us, my music – my generation’s – is the best. So there.

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Smile if you will, but think of me next time you see the sun setting, and remember, one day, you’ll be an old fogy, too.

Cal - Rachel SS

 

 

 

 

I’m posting my favorite recipe for Beef Burgundy, and a fun way to use leftovers — Beef Burgundy Cobbler with Bacon Chive Biscuits

Do you have a recipe that has burgundy wine for an ingredient? In my opinion, a delicious recipe is a very creative endeavor and also a thing of beauty!

 

 

 

 

Beef Burgundy
 
Three 8 oz. top sirloin steaks
2 slices bacon, cut in pieces & browned
1 can cream of mushroom soup
1/2 pkg. dry onion soup mix (may use 1 pkg.)
1 c. burgundy wine
½ cup fresh mushrooms, sliced
1/2 tsp. herbs de provence
½ c. water + ½ c. beef broth with 1 TBS cornstarch
 
Brown steaks in oil. Pepper steaks and move to a dark enamel roaster, saving drippings in frying pan.  Mix other ingredients together, add to the frying pan and bring to a boil. Pour over the steaks and roast. Cover & bake for 2 hrs. at 325° or until steaks are tender and gravy is a rich brown. Serves 3.  Serve with red potatoes.

*This recipes makes a lot of gravy, so we make a big batch and use the leftovers to make Beef Burgundy Cobbler with Bacon Chive Biscuits. One leftover steak along with the mushrooms and gravy, is enough to fill 3 – 4 individual, ovenproof crocks or a medium sized casserole to about an inch from the top. Then, make your favorite baking powder biscuits (my recipe is below) and stir in some precooked bacon pieces and some freshly snipped or dried chives. Drop the biscuits on top of the hot gravy (if the gravy isn’t hot, the biscuits won’t get done on the bottom). Bake the casserole(s) at 400 degrees until the biscuits just start to brown.    

Baking Powder Biscuits 

2 cups flour

1 tsp. salt

4 teaspoons baking powder

2 tablespoons crumbled, cooked bacon, if desired

2 tablespoons freshly snipped chives (or 2 tsp. dried), if desired

4 heaping tablespoons (I use a soup spoon) shortening

1 cup milk

Mix the flour, salt, B.P., and bacon and chives if desired. Add shortening and cut in until the consistency of fine crumbs with a pastry cutter. Stir in the milk until fully moistened. Drop on bubbling meat pie mix or on a baking tray and bake about 15 – 20 minutes until just starting to brown.

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Daybreak – New Release! (Sequel to Night & Day)

Night and Day

Golden Rod

Sweet William

Shy Violet

Blue Belle

Wild Rose

Thistle Down

Love Notes

Stormy Weather

Water Lily

Merry Go Round

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