Hope-Merrill Wine Country Inn
21253 Geyserville Ave.
Geyserville, CA 95441
Newsletter April 25, 2020
To So Many of our Guests
We Thank you!
These are very tough times for all of us, especially for those with a
small business in hospitality. For us, a day without
business is never a day that we are able to make up or recoup.
Unlike shoes; you might not sell any today, but it is possible
to make up that loss by selling above average the next day.
For those who are either repeat
guests or were new ones, we owe you a big debt of gratitude.
Although you have had to cancel your reservations through the
pandemic, you have opted to have a reschedule certificate
instead. Our appreciation knows no bounds. Again,
There is yet another way for you
and us to benefit. That would be through the purchase of a
gift certificate. A purchase for the future. A purchase
that never runs out. Mother's Day and Father's Day are on
the horizon. What a great way to treat those very special
folks in your life.. After being house bound for
ever so long, give them the gift for a Future visit with us at
the Hope-Merrill House. For every gift certificate you
will receive a
20% increase. That means a
certificate will actually get you
way to support us, would be to buy a certificate
that you might give to a health worker who has been
on the front lines of this horrific illness taking
care of loved ones.
Meanwhile, we are taking this
time as an opportunity to work on projects around the inn and
property. Besides projects, we have been cooking and
eating and eating and cooking. I bet that sounds very
familiar to you. Following is a recipe that we discovered
and enjoy often. What we like best about it is that is for
two and you can use any thing from the fridge that you want.
Here it is:
4 eggs, separated
1 tbs melted unsalted butter plus 1 tbs for later
1/4 teaspoon cream of tartar
(sub with 1tsp lemon juice or white vinegar)
3/4 cup of filling..
1/2 cup grated Parmesan cheese..
Salt & pepper
Turn oven on to 375 degrees.
Whisk egg yolks, butter and salt in small bowl.
Whip egg whites, sprinkled with cream of tartar in separate bowl until stiff peaks begin to foam.
Fold egg yolk mixture into whites until no white streaks remain.
Melt butter in 12-inch oven safe, nonstick pan over medium high heat.
Quickly add whipped egg mixture swirling into an even layer.
Off heat, gently sprinkle filling & cheese over top of omelet.
Transfer to oven until center of omelet springs back.. 4 1/2 to 5 minutes
Remove from oven, gently loosen around the edges and gently shake over a cutting board.
Let it sit for 30 seconds. Gently cut in half and serve.
Filling: Make first
1 tbs olive oil or butter
2 tbs onion, shallot or green onion
3/4 cup sliced vegetable (s) Asparagus, sweet peppers or any vegetable of your choice.
I often use leftover
pasta sauce with or without meat.
Heat oil in nonstick pan until shimmering. Add Shallot until softened.
Add vegetable of choice and cook until crisp tender.
Stir frequently for a few minutes.
Set aside until ready to add to omelet.
Don't forget to bring your electric car & hook up to our
Complimentary charging outlets