Sunset Hill House

Let It Snow, Let It Snow, Let It Snow!

2011-12-20T09:24:00.000-05:00

As it seems to be the week where we title our blog posts with song titles, this song is only appropriate for today, as the snow is finally falling! We woke this morning to a dusting on the roads and a candy-like coating on the trees, much to our pleasure.

This week, we are happy to announce the launch of a promotion with Groupon. This amazing deal we have with them will be offered from 12/20/11 to 4/30/11. If you give us a call in the next bit, please be patient, as our phones tend to ring off the hook! Also, it seems that there is a slight typo in the fine print, stating that the coupon is for quadruple occupancy, while it should be for double occupancy only. Please note that there is a 20/person/night fee for any amount of people over double occupancy.

Finally, we are getting much better at learning how to update and maintain our website, so if you have any pictures that you would like to see up there, please just give us a call or send us an email!
(603)823-5522 or stay@sunsethillhouse.com

Mary Henderson

The Weather Outside is Frightful!

2011-12-19T10:26:00.000-05:00

The weather outside is holding fast to the infamous song, but our fireplaces are doing an even better job. It is hard to believe that it is already that time of year again, where the trees have been set up and the candles lit. It feels like just yesterday that we were carving turkey and raking leaves! Though it isn't a white holiday season as of yet, there is snow in the forecast and we are holding out hope.
In the non-weather news, we have decided to do something slightly crazy. Renovate every single room. One by one. It started with rooms 302, 303, and 304, all wonderfully redone by professional decorators. Then, after they left, we finished that end of the building by decorating our cozy corner room 301. And of course, many of you are well familiarized with room 211, our grand master suite. Yes. We went there.
Now rooms 209 and 309 sit in different states of finishedness, but both already look stunning! If you don't believe us, check out our facebook and our website for pictures.
(www.sunsethillhouse.com)(http://www.facebook.com/profile.php?id=1279005714)
Hopefully, we will be seeing a few of you up here for the holidays, and we would love it if you stopped by, just to say "Hi!".
Also, be on the lookout for our new wedding booklet--it will be out soon!

Mary Henderson
Daughter of the World's Happiest Innkeeper

Wow!

2011-07-15T07:54:00.000-04:00

Was it really in April that we last posted? Shame on us, so much has happened since then!
   First, I am not sure if we already mentioned it, but we have a new chef! We call him Little Chef, and he's okay with that. In reality, his name is Eric, but he is rather...vertically challenged. To make up for it, he is an incredible incredible chef. For those who have been up in the last two months, you know what I mean. For those who haven't, I highly recommend that you do. He is adding new, fresh ideas to the menu and we are using more local products, giving the dining at the Sunset Hill House a fabulous new twist.
Second, we are setting up a gift store! No, not that cute little stand thing in the front of the desk, and no, not spread out all over creation, but in a nice, cute, almost organized way in the second parlor. Come up and see it anytime!
    Well, that's our major news, but we have done other little things here and there. First, we actually repainted the pool deck from battleship grey to a lighter almost bluish color. Also, would you believe that we have redone an entire room besides the 3 that our fabulous decorators did? I didn't, until I saw it!
    See all the exciting stuff that's happening? And you are missing out! So come on and get up here, we would love to have you (as always!).

Seeing you soon,
Mary Henderson
Daughter of the World's Happiest Innkeeper
Sunset Hill House

Spring?

2011-04-30T09:59:00.000-04:00

It seems to be that spring is taking a chance to poke through. Practically over night, the grass has turned a gorgeous almost-emerald green, and there are even some flowers bursting through here and there. But of course, it wouldn't be spring at all unless the Sunset Hill Golf Course was open for business. The greens are mowed, and the pond is absolutely frigid, so the only thing missing from the picture is (I hate to be cheesy) you! Sadly, we can't allow carts yet, as you'll be driving along and then, basically, you won't. We also like our fairways and even the rough with out permanent six inch wide ditches. And so, hopefully, we'll be seeing you up here soon.

Mary Henderson
Happiest Innkeeper's Daughter
(In the World)

And the dash is on!

2011-04-08T18:58:00.000-04:00

And so, today marks the start of Sunset Hill House's Design Competition. We have given our designers semi-full use of our blog, so keep looking for updates! As such, these are what the 3 rooms looked like to start. There is one picture from a back corner, one from the doorway, and one looking into the bathroom. Then, you will see the room number on a plaque. (Ignore the hallway picture at the end, by the way)!

Decorators Showdown begins in 5 hours

2011-04-08T08:28:00.000-04:00

Lon and Sean are furiously finishing the primer coat to be 'all ready' for our three wonderful decorators coming in today. Toy Garfield of Easton NH is tackling room 303 - she has been up scoping out the place several times. Deb Ellis of Massachusetts has room 304 and though she cant come up she calls and emails frequently for dimensions, and has mentioned carpets and colors several times. Evaline Foley of Littleton NH has room 302 - she has been in touch about bedding and window treatments. It is fun to see how each of these professionals attack their jobs!

See you soon, ladies and assistants. We'll add photos to this blog throughout the weekend and invite you to post back voting for your favorite after every update.

2011-04-08T08:14:00.001-04:00

Decorators contest starts in 5 hours.

Still looking for designers! (and our wine dinner!)

2011-03-13T08:36:00.000-04:00

Hello blogging buddies,
Sunset Hill House is excited to announce our first ever Decorator’s Showdown, to be held at the inn the weekend of April 8th.
The inn will provide a serviceable, but not exciting, guest room and bathroom, an inn filled with items to scavenge, a small budget and some basic supplies (paint and paintbrushes, basic tools, etc). The decorator and assistant will receive lodging and dining throughout the weekend, plus just for participating all will receive recognition in press releases, social media and on the inn’s website.
The decorator will provide the vision, implementation, panic and sweat needed to turn a nice but plain room into “the perfect guest room” between Friday night and Sunday morning.
This exciting event will begin April 8th (Friday) at 3pm and terminate Sunday at noon. Judging will be a panel designated by the innkeepers, with the winner announced Sunday at 6pm Sunday night. The public is welcome to view the project throughout the weekend, advise the decorators, and vote for their favorite. The weekend will culminate in a decorators and public open house, hosted by the inn, on Sunday April 10th, and awards banquet that evening
Winner of innkeeper’s choice and viewer’s choice rooms will receive two night a luxury getaway for two, or choice of other available prizes. Consolation prizes will be given to other participants, so no one leaves empty handed.
Those interested in participating should call or go online to www.sunsethillhouse.com/news for details. Participation is limited to decorating and design professionals, but the public is most welcome to watch, advise and judge.
For more information call 603 823 5522 and ask for Nancy, or email innkeeper@sunsethillhouse.com
There are only 2 positions left! So if you or anyone you know is a design professional, contact Nancy at the email given above ASAP.

Also, be sure to sign up for our wine dinner coming up on the 26th. There will be 4 courses and 4 fabulous wines, all focusing on the Venice region of Italy! And to top it off, we have Allesandra Marino coming from Cesari Vineyards in Italy to give you an even more fantastic taste of Italy.

2011-02-20T08:09:00.000-05:00

Seeing to how it has been almost a month since you read the slinkies post, we decided it was time to fill you in on the happening of the inn yet again, starting with our misadventure of last night.

Time Stamp: 9:00 PM
Lon is in bed, slowly drifting off to sleep, when suddenly, his phone rings loud and clear. Wearily, he picks it up, knowing that a call this late at night will not be about whether or not he won the lottery. It's the inn, calling to tell that they have no hot water. As one might assume, this is slightly problematic. And so, Lon gets out of his nice warm bed, changes into jeans, a t-shirt, and work boots, and clomps downstairs. He takes his daughter's phone and leaves his at the house, and then drives over to the inn.
Time Stamp: 9:12 PM
Lon arrives at inn. Can't believe that guests aren't happy when they don't have hot water. He apoliges to all the expectant faces at the front desk and heads to the boiler room.
Time Stamp: 9:18
Lon relizes there is no way to fix the hot water heater easily. Heads upstairs, calls maintenance technician. Technician says he'll be there ASAP. Lon writes a letter apoligizing to guests.
Time Stamp: 10:00ish
Technician arrives, takes a look at the hot water heater and announces it will be at least an hour before it's fixed, and another hour before it makes enough hot water to do any good. Lon hits head against wall (not really, but it does make the story more interesting...).
Time Stamp: 11:30 give or take a few minutes
Heater is up and running, rumbing and bumbling about it's business.
Time Stamp: 'O dark 30 (12:30)
Finally, enough hot water to let people take showers. And so, Lon goes home, and climbs back into bed, only to be up again at 6 to make sure that the water still works in time for morning showers. It does.

As per the other adventures, we'll be working on adding more of them as time goes on, so don't forget to check up on us!

Mary Henderson
World's Happiest Innkeeper
(Inn Training)

Dry Wall, Sour Cream and Slinkies

2011-01-26T11:46:00.000-05:00

     Drywall compound, a Cabot sour cream container and a Slinky: Until a few minutes ago, I never would have believed they had much in common. First start with a job that needs doing (no shortage here). Today's task is redoing the stairway to the function room. Which means filling the umpty-frat zillion dings and dents that occur in a busy corridor.

     Rather than lug around a 5-gallon pail of drywall mix, I decanted into an old 2-quart Cabot sour cream bucket (tall and narrow) and began at the bottom of the stairs. At the top, I set said container on the newly recarpeted floor and worked my way up to the ceiling.

     As I stood on my step stool working on the ceiling, I turned in horror at the first gloppy thump, knowing already what I was going to see. My giant dry wall cup of wet compound had flipped over onto the first tread. You know that's gotta be messy--professionals call it "mud" for a reason.

    I got off the ladder to grab it and start cleaning up the mess. Imagine the look on my face when before I could quite get it, it flipped onto the next tread--this time open end up. Now I had it cornered. I went down a step and reached for it. And just as it was nearly within my grasp, it flipped again. Mud side down of course.

     I had a few unpolite words to say at this time about the now double piles of goo on the carpet. Went for it and it flipped again.

    The part of me that knew I had to clean up this gawd-awful mess was now at war with the scientist in me wondering just how long this would keep up. A third part looked for the hidden camera. The "I don't want to clean it up, camera be-damned part" won and I wasted my time on a fourth futile attempt to lasso the wayward sour cream cup.

   Suffice it to say that I never did get it before it made it to the landing, an odd number of steps thereby enabling it to finish its maneuver in the "butter-side-down" position. Apparently the thick compound moving around inside acted like a slow motion wave similar to what makes a slinky move down stairs.

     I'm still chuckling about it as I write this even though it was every bit as much fun to clean up as I'd imagined. Luckily, dry wall compound has no color and dries to a powder, so all I have now are some damp spots on the carpet.

Thanks for reading,

Lon Henderson, a bemused innkeeper
Sunset Hill House
Sugar Hill, NH

Mount Washington and Frozen to the Car

2011-01-24T12:08:00.000-05:00

This is Mount Washington from the dining room windows. This morning, Mount Washington was 8 degrees warmer than Franconia and 20 degrees colder than my walk-in freezer. That is to say -22, -30 and -2 respectively. But I'd rather not have been on top of Mount Washington where the wind was a blustery 65mph. At least here it was calm.

With it so cold, I thought it prudent to remind Tad and Yani, the boy and girl we adopted a year and a half ago, NOT to touch metal with their bare hands and not for all the double dares in the world, to lick something. I'm pretty certain Yani wouldn't--it seems to be the nature of girl wiring to generally listen and be cautious. But Tad--I'm not so sure.

I did get the vertical head nod from him and the others, then we all went outside to load them and their stuff up for school (we don't close or delay for cold, snow or much of anything else here).

While I had my head buried in the trunk with trumpets and book bags, he got back out of the car and (you guessed it) took off his mittens. He wanted to draw on the frosty window. The window was too cold to write on effectively and glass is too good an insulator to let him freeze to that although he succeeded in nicely moistening his finger tip. He then decided the salt-covered car door offered a better venue for artistic outlet. There is now a small dot heavily layered in 6-year old DNA.

It all reminds me of a poster Steve keeps at the Franconia Village Store. It's a picture of some surly-looking teens just hanging out. The caption is "Teenagers! Tired of being harassed by your stupid parents? Act now! Move out. Get a job. Pay your own bills. Do it while you still know everything!

Tad's a long ways from being a teenager and he's not surly. But the idea that maybe, just maybe--that this time--he knows more than Dad excites the boy-wiring in him. At least I'm now very sure he won't actually test the licking cold metal part of this morning's warning.

Ouch!

2011-01-15T07:44:00.000-05:00

Somebody is looking out for me. For years - decades - I've skied with a hat, not a helmet. Yesterday I finally broke down and bought a ski helmet (until yesterday I'd never worn one). I'm only skiing the bunny slopes staying with Tad (my 6 year old son) and frankly skiing so many levels below my ability that it seems pointless. But I wanted to set the example for my kids and the other kids in the program and it'd keep my ears warm too.

At the end of the day (Fridays are our elementary school's winter sports day), Tad was getting pretty tired although he was still skiing really well. As he got off the busy chairlift, he fell and didn't even manage to slide off the steep part. The lift operator immediately slowed it down and I went back to get Tad up. Too surprised and tired, he really didn't help himself out, so I had to lift him to upright. I looked at the operator who went to hit the stop switch. For whatever reason, he hit the regular speed switch instead--just as I stood up in front of the next chair.

I tried to duck at the last second, but it was too late. My head with attached helmet did not noticeably slow multiple tons of cable, chairs and riders as it flattened me, instantly to the ground. The poor guy had the chair stopped in less than a couple of feet, and was scared to death wondering how badly hurt I was. I was dazed, but coherent. He got Tad upright and I got me upright. And we both skied off the hill. My 3 hour old helmet survived too, but it now has scratches on it.

So the injuries aren't always the classic getting hit by an out-of-control skier or going off the trail and into a tree. It can be the mundane too. Had I not been wearing a helmet, I certainly would have been badly concussed. Instead it was just a motrin incident.

So I implore you, please wear a helmet while skiing or boarding, even if you're an expert on the beginner slope. It'll also keep your ears warm too.

Wizard of Ooze

2011-01-05T14:33:00.000-05:00

Ooze is an evocative word, a visceral word, a word that is happily noun and verb simultaneously. A word that makes my six year old boy shriek with joy and elicits an "ewww!" from all three of my girls. It is not a word I ever expected to hear describing a shower in my inn. For anyone who does home repair or is in the trades, I'll feed you some clues and let you have fun figuring out, in Paul Harvey's words, "the rest of the story."

So there I was, doing the front desk thing, having a good time when Mrs. B in room Hill House 3 approached me as soon as she saw it was quiet (much appreciated by the way). "You might want to take a look at the shower in HH3. There's something oozing between the floor and wall." I challenge you to keep a neutral face when confronted by that kind of news and think of something non-noncommittally apologetic yet sincere to say. Especially when you just know to the tip of your toes that the person is telling the truth, and when you know with equal certainty that there's no way short of natural disaster that it can be true. Or at least you hope so.

Mrs. B said they'd be out for the day and as soon as I saw them pull away I went over to check. At first I looked at the transition from the bathroom floor to the shower pan. There was nothing out of the ordinary there. I looked around the rest of the bathroom. It's one of several remaining old-style bathrooms and not my favorite, but other than that there was definitely nothing oozing or that looked like it ever had oozed.

I figured that since I was there with cleaning compounds, brushes and cloths, I may as well clean the bath for my very busy housekeepers (and hope that I found a clue). Here's the first clue. I moved the bath mat and found a corner of it had been used to wipe something brown and scuzzy looking. So now I had visual proof that Mrs. B wasn't totally imagining things. 2d hint: I rinsed the bathmat, and it came completely clean.

But still nothing obvious overall, so I got to work from the top down. Third hint--location. When I got to the transition from the shower walls to the base pan and saw a small fleck of something brown and nasty looking where I had just wiped my cloth. I got out the turbo toothbrush and worked it into the seam. My very first reaction would have done my girls proud. "Ewww!!" My second reaction was unbelief that Mrs. B was so courteous at the desk. What I saw was shocking. It looked like something from a horror flick as I worked at it--brown with the texture of old scotch tape.

Needless to say I was appalled. But puzzled too. We use a combination of bleach and Comet cleanser to clean our bathrooms. Nothing survives this stuff yet I had what I kept thinking was living or recently living matter coming out of the seam. More thoughts of "ewww" and more thinking. It left no mark on my cloth once I'd rinse it. It's texture reminded of the skin that forms on top of old paint (another hint). And here's my last clue before I give away the answer. I used my grout removal knife and worked out a nice long piece, several inches in length, rather rubbery. It was then, amid thoughts of "gross" and more "ewws" that the light came on.

Construction adhesive! From when the shower had first been assembled. The stuff is only one step away from waterproof, but over time breaks down when it's wet (and I'm pretty sure cleaning solvents don't help its stability either). BTW, it's also brown.

Luckily for me, the Bs were as incredulous as I was and had figured out on their own that it wasn't an ordinary kind of hideous Sugar Hill slime mold. They just didn't know what it actually was--other than gross. So now I'm their "Wizard of Ooze" (their phrase). And I fervently hope that I'm never, ever, ever again, called upon to exercise my magical prowess at yucky stuff identification.

Thanks for reading,

Lon Henderson
Innkeeper

The evolution of snow forts

2010-12-29T08:31:00.000-05:00

http://airitoutthehardway.com/Images6/FirstSnowFort.jpg

When we were kids (or as some of us, including myself, still are) did you ever jump at the sight of loads of new snow? I know I did and still do. Some of you are asking, "Why?" because for you it means shoveling and plowing and cold fingers and frozen pant legs. But see, kids across the world (or wherever there is snow) are building. Yes, 5 year olds are building semi comprehensive structures like the one above. And, as we get older, we build better snow forts. You know, the ones for the kids aged 14+. They are better and bigger because they have to be. Really! A 120 LB 14 year old would NOT fit in a 50 LB 5 year old's snow fort. And so, with time, we evolve. (See below)

http://blogs.woodtv.com/files/2009/02/snow-fort.jpg

And of course, if you have more snow, and more ambition you can do even more. Currently, my snow fort is actually a quinzhee, a pile of snow dug out on the inside. I have an entrance foyer for two people and a tunnel that is about 6 feet long and very narrow that will soon lead to a bedroom. There is sitting room throughout the fort and my siblings think it is quite possibly the coolest thing ever. Our only hope is that nobody plows it or steps on it by accident. Of course, once you move out of the awesome quinzhee range (and the snow plow range) you can start to build magnificent snow structures. Notice my refrain from using the words 'snow fort' because due to your new found addiction, those once piles of snow are now real, recognizable structures. (See below)

http://blog.tiffanywan.com/__oneclick_uploads/2009/05/snow-castle-cool-hunting.jpg

And then, after you have built them all, you become obsessed. Yes, obsessed with building snow forts. Except, you now choose more difficult materials: ice, fur, snow, and electricity. Meet the ice hotel in Sweden.

http://www.vagabondish.com/wp-content/uploads/ice-hotel-sweden-423070238.jpg

Oh yeah, and that is just the foyer or a bedroom. So, parents (or other) go out there with your family or alone and build. And if you do start to build ice hotels, give me a call, because I gave you the idea.

M.H.

Let it snow, Let it Snow, Let it Snow

2010-12-27T10:17:00.000-05:00

Oh the weather outside is frightful, but the fire is so delightful, and since there's no place to go, let it snow, let it snow, let it snow.
This is a song that is surely running through many of our guest's heads right now. With over 18 inches of snow since last night, and a supposed foot more by three, some people are a little bit (only a little, mind you) overwhelmed. One couple wanted to go skiing. Sure, I understand that it would be incredible...if you could force through the blizzardy wind and the snow frantically falling, then push through the crowd of people waiting for the best powder snow we have had in years. But, yeah, it would be fun.
We have had two couples who were going to check out today, but then decided to stay for our "Snowed In" special: half off of your snowed in night.
A few people have wanted to go sledding, and although I agree, I also understand that we might lose some guests. This morning, for example, my brother was amazed at the snow (of course!) and decided to go play. This is what happened:
Step
Step
Step onto new snow
Step
*Fwoosh*
"Hey dad....where's T.?"
"Umm, over there-ish."
On the bright side, you could plow trails with the sleds and have half pipes.

So, tell us how much snow you have now, and a funny or interesting winter story.
Can't wait to hear from you!
-Mary Henderson

The Moral Superiority of Snow

2010-12-09T21:21:00.000-05:00

The mound to the left of the barn is Nancy's car. To be sure, it's a small car, but still, that's a lot of snow, especially considering I had backed it in there the day before the storm began.

So what is this 'moral superiority of snow?' It seems to me that no matter where we are, we all like to brag--at least a little. But snow bragging is somehow different from achievement bragging.

We have no semblance of control over snow. It either is or it isn't. Depending on our disposition we grouse or rejoice. And as soon as the the storm is over (or maybe while it's ongoing), we call (and tweet and facebook etc.) our friends and family and tell them the news (good or bad-- once again dependent upon our outlook). Why?

Snow is special. It is nature dramatically and mysteriously intruding on our ordered world. While it's there, we sense the majesty of a universe beyond our control. And if we got more snow than the next town over, we get to say "we got more."

More what?

More of the magnificence of the cosmos. A sense of grace. An undeserved insight into our existence. Snow, unlike earthly morals, is an absolute--a measurable objective thing. They got 6 inches. We got 12. Therefore, our experience was measurably greater than theirs--twice as much!! Or our adventure was measurably greater than theirs--twice as much!! Or our experience with the Creator was measurably greater than theirs--twice as much!!

And when we're the town with the 6 inches, well, we learn humility. It was still awesome, but we speculate what it'd be like to have had double that. Twice as much of the universe's mystery revealed. And neither perspective really matters because twice nothing is still nothing. The universe is infinite compared to our tiny corner of reality.

Snow briefly expands our visions beyond the shadows on the cave's wall. A few flakes or many feet. All accomplish the same thing. We were blessed while others weren't.

Thanks for reading,

Lon Henderson
Innkeeper
Sunset Hill House
Sugar Hill, NH

For those who need to know: that's a 1994 Mazda Miata under the mound and the storm peaked over Valentines Day, 2007.

Stuck Truck

2010-12-06T12:30:00.000-05:00

There I was, at home relaxing, drinking a glass of wine and fixing the kid's wii. Ring, ring, ring. It's Amanda, Chief of Everything at the Inn. "John and Olivia are stuck."

So I'm off into the snowy out-of-doors after dark. I got there. I verified his truck's in 4x4, hubs dialed in and all that stuff. I would've been extraordinarily surprised if he hadn't done all this but (1) I've made mistakes before and (2) I've actually encountered folks who didn't even know they had four-wheel drive!

I got out about 75' of chain and pulled. It felt like one of those cartoons where the dog chases the cat and gets brought up short when he runs out of leash. The sinking feeling in my stomach was more literal than imagined as I realized my horizon was suddenly about one foot higher than before. Or put differently, my truck has just broken through the frozen layer on top and come to rest on it's axles and plow frame with its wheels spinning freely in the muck beneath. Which is how John got stuck.

So I called Nancy--tantamount to a guy asking for directions. She came and picked me up, sniggering the while. From her viewpoint I spend way too much time rescuing various pieces of equipment, usually mine, from all over the inn's property.

I get a ton more chain, a power winch and then I engaged my brain. I also got Steve Dauphine, neighbor and good friend who'd give his last shirt off his back if you asked him to. He also has a truck.

So there we were, in the dark, snow falling, four, count them, four, 4-wheel drives, lights-on in a field off of Rt. 117, all of us doing the guy thing and hoping that a reporter for the local newspaper doesn't drive by. Because everyone who lives up here knows what it means when there's a bunch of trucks doing the line-dance thing in the middle of field at night. I could hear passer-by sniggers even over our revving engines as they drove by.

Suffice it to say, that at the end of the day, we all got ourselves unstuck, it took a lot more than 75' of chain and even though it wasn't how I'd planned on spending my evening, it was kind of fun in a guy sort of way.

And Nancy refreshed my wine glass as soon as I got home.

As always, thanks for reading,

--Lon Henderson

Innkeeper, Sunset Hill House, Sugar Hill, NH

Here's a clue as to which innkeeper. He's outside of Manchester and offers some of the best food and wine in New England. Hopefully his staff'll figure it out and give him a good ribbing.

Picture is of the cover of the book by Kevin Lewis, illustrated by Daniel Kirk.

The Rocks Estate

2010-12-05T10:22:00.000-05:00

It's that time of year again. Where everyone is hurrying out in down coats with toe warmers in their boots, and Lon is doing snow shoveling in his T-shirt, declaring that he is comfortable. So, of course, it is also the time for our 'Holiday Magic' package, including everything from lodging to cutting your own Christmas tree at the Rocks Estate Christmas Tree Farm. Taking it right from their website (www.therocks.org)...

"You can select a freshly cut tree or enjoy the experience of harvesting your own in our scenic fields. We can help you cut the tree or leave it up to you. Once chosen, your tree is transported to the tree baler where we wrap and then tie your tree onto your vehicle free of charge. The local booster club supplies the food and you can warm up around the marshmallow pit while singing Christmas carols."
It is loads of fun, and their trees range in size from tiny little counter-top trees to the huge, but perfectly rounded, 15+ footers. We would use a 20 footer in our house.
So, tell us, how big are your Christmas trees? Or maybe a tradition you do every year. Either way, tell us something about YOUR holiday season, whether you celebrate Christmas, Hanukkah, Kwanzaa, or something else. We want to know about you!

Happy Chrismahanukwanzakah
-Mary Henderson

The 'Everything' Circuit

2010-11-29T11:01:00.000-05:00

This weekend I found the ultimate electrical circuit. Starting in October, I had problem with the room 304 breaker tripping.

First response. Flip the breaker back on. This worked for an hour or two. Then it tripped again.

Second response. Noticed that the entranceway with the coke machine was also out when 304 was out. Reset breaker.

Third response. Noticed that the emergency lighting in the back hallway was on in addition to the entrance way and 304 being out. Gaaah!! Found out the entrance way outlets were the same circuit as the lights. Figured it was the coke machine getting old, so took it away. It was pretty ugly anyway. Circuit worked long enough for me to give myself a pat on the back.

Fourth response. 304 complained "no lights." Feelin' ready to pull my hair out. There was no load on the circuit that I could tell, so I guessed the breaker was bad (they do go bad, a fact you find out when you have hundreds of them). This is a commercial panal, so it's a relatively big job to exchange the breaker. Had it done.

Fifth response. Room 306 complained they had no lights. Found out 304 also no lights along with the front entranceway and the back hallway lights. Verified the 306 outlets aren't tied in. Totally mystified since 100 watts shouldn't make a difference on a 20 amp circuit that, as far as I knew, was running maybe 400 watts of lights total if everything was on at the same time. Then Amanda said the electric fireplace in the tavern wasn't working everytime the foyer lights went blooey. A Eureka! moment. The fireplace draws 1300 watts or so. Turned off fireplace. Everything worked for so long that I not only gave myself a pat on the back, but forgot about the problem entirely.

6th response. Thanksgiving day. Guest in large dining room at far end of building complained she was cold. No problem, I was comfortable in my short-sleeve shirt which is a sure indicator that most folks would be cold. Decided to run an extension cord so that I could put an electric radiator right next to her. She was happy for the attention. Five minutes later I checked on her (and the heater). It was out! Aaarrrgh!! Went looking for breaker. You guessed it. It was the 304 breaker.

Ever since it's gotten colder out and we've been reconstructing our heat system, we've been using an electric heater plugged into the dining room circuit more often than not. No one ever noticed that it turned off when either 304, 306, the entrance way, or tavern or the backhallway turned off. In fact, we now know that the root of the problem was this heater. Apparently when we had all the internal inn's wiring redone in 2000, no one realized how busy it was. Figuring that we only found out 10 years later is perhaps an indicator of why.

Luckily I have my two favorite electricians in all week, Chan and Brock from Norris-Davis out of Lancaster. Our 'everything' circuit will become three which I think will be a good thing. The joys of old buildings.

Thanks for reading,

Lon Henderson
World's Happiest Innkeeper (with Nancy)
Sunset Hill House

PS: Those of you in the know will note that the picture is of a low-voltage telephone circuit--the only outlet picture I had. --Lon

Discovery

2010-11-27T12:10:00.000-05:00

Today, while exploring the basement for no reason other than 'just because' Mary and Addy found something interesting. Inside an old box were crumpled up clothes. They pulled them out of the box to find that they had discovered uniforms and a flapper dress from the old hotel. We estimate the clothes are from around 1920.

The box consisted of
3 bellhop uniforms, one of which was completely destroyed, one that was in very good condition and one in like new/outstanding condition. The tops are a heavy navy blue material, with silver buttons and a gold stripe on each shoulder. The pants are gray slacks with a navy pin strip down each leg.
1 flapper dress, apparently homemade, it is made of a light purple fabric and has the frills and strings. It has one small stain on it, but is in otherwise great condition. Length=scary short.
1 vest and pant outfit, the vest is a yellow/gold color with a black back and look like it would fit a 6 year old. The pants are just plain dark gray slacks.

Overall, this is an interesting find, and we can't wait to post pictures! Tell us your stories of things you found your basement or attic!

Picture from
http://cgi.ebay.com/Bell-Hop-Imperial-Hotel-Uniform-Old-Photo-Snapshot-/380284045631

Thixotropy

2010-11-26T18:42:00.000-05:00

Why have I put an image of a nationally recognized brand on my blog? For science!!

As innkeepers we have to be up-to-date on a myriad of subjects to be able to keep up with (or enlighten) our guests.

Nancy's esoteric conversation at today's breakfast concerned New York Harbor Tugboat operations. She remembered when her uncle was put out of work because the union lost the battle to retain cooks on board boats that were working 24/7. That was decades ago. The guest had been one of the strikers and couldn't believe a relatively young innkeeper in the boonies of NH knew about it, much less had a tie in.

My conversation was on thixotropic materials. With a smile on my face as I got ketchup for a guest I said "I've already shaken it for you." This was a man somewhat older than I am who's been ketchuping for half a century. Totally bewildered as why this was a service he used my 6 year old son's favorite word. "Why?"

"Because it's (ketchup) thixotropic and it comes out of the bottle easier if I break its colloidal suspension."

I know I was being cruel because I expected the reaction I got. Had I explained imaginary locations of electrons in cylindrical coordinate systems in Turkish, he wouldn't have looked more mystified. What's fun is converting someone like him to one of the illuminati (technically I should capitalize the 'I'). In answer to his "why" I said, "when ketchup sits, it becomes more solid than liquid. Shaking it makes it comes out easier." I never did get technical or talk about dilantant materials (opposite of thixotropic).

For fifty years he's been fighting the bottle. The ketchup bottle. Now because he came to an inn, he's learned a practical life skill which he can pass onto future generations, the word to describe it and the knowledge to explain it. This, I maintain, is what being an innkeeper is all about.

Thanks for reading,

Lon Henderson
Innkeeper
Sunset Hill House

Sugar Hill Fire Department is Great

2010-11-25T00:18:00.000-05:00

Tonight at 10pm, for reasons unknown, the fire alarm at the inn went off. The good news is there was no fire. The even better news is that our small town volunteer fire department has a response time that should be the envy of large urban ones for response time.

While it's always good to visit your friends and neighbors, my idea of a good time is NOT getting them away from home and hearth on the night before Thanksgiving.

Thanks to everyone who responded to the call. And thanks to all of our guests who took being roused from dinner or bed with incredibly good humor. Also to Amanda for making sure she knew where everyone was so that if there had been a danger, they would be ok.

Thanksgiving Dinner at Sunset Hill House

2010-11-23T18:15:00.000-05:00

Thankgiving dinner in the mountains (This is Mount Lafayette, Eagle Cliff and Franconia Notch from the dining room windows of the Sunset Hill House in Sugar Hill, NH).

This year, as we have since at least 1973, we're offering classic Roast Turkey Dinner with all the trimmings. For those who don't want Turkey, there are beef, pork and fish options as well. If there's enough of you, we'll carve your bird tableside. (Nancy cuts like a pro, Lon's rather clumsier--probably like some uncle you may know).

Along with an absolutely great meal, you also get to enjoy the best White Mountain views in New Hampshire. If it's clouded in, then you can explore our antique dining rooms with their signature White Mountain Plate Collection (over 200 different tourist plates up to a 100+ years old).

You can join just for the dinner at $45/psn or stay with us for as little as $69.50/psn. Either way, you don't have to do the dishes, but you still get the leftovers for that ultimate post T-day treat--Turkey and stuffing sandwiches.

There are still a few places available beginning at 1pm on Thursday. Call us at 1-800-SUN-HILL (786-4455) or email at innkeeper@sunsethillhouse.com.

Thanks for reading,

Lon Henderson
World's Happiest Innkeeper (with Nancy)

Sunset Hill Golf Closes for Season

2010-11-23T17:44:00.000-05:00

Today I pulled the pins on the golf course. It's the hardest time of year for me. No longer fall (except according to the calendar) and not yet winter (at our elevation--there's lots of snow above 3500 feet or so). According to the forecast, I may be grooming xc ski trails on the course as early as this weekend--I'll believe it when the snow's actually on the ground.

For everyone who played with us this year, thanks! And to all of our members, a double thanks. We'll reopen officially in late April 2011 but weather permitting, we'll do as we did this season and open as early as the snow and frost permit (late March).

Feel free to give us a call at 603-823-7244 for membership information or email at innkeeper@sunsethillhouse.com. Eventually I'll post rates to our website at www.sunsethillgolf.com. Suffice it to say we're the most affordable in the North Country with senior single rates starting as low as $299/season with unlimited play and discounted carts.

Respitality by Design

2010-11-21T13:19:00.000-05:00

One of the great things about being an innkeeper is being a part of people's lives. Over this weekend we had several rooms that were here on free stays. Most were military or ex-military as part of our veterans appreciation program (we committed to provide 100 rooms to 100 veterans, free!), and one was pure straight-forward respite care.

What we have found with both groups is that there is a huge need for people to get out, get away, and be nurtured so they can go back to the real world refreshed and reinvigorated. In almost all of these cases, these folks either can't afford or can't justify the expense of an overnight at a luxury inn.

Invariably we find they are taking care of young children or perhaps an ill parent, they have been deployed or living far away from their families. When push comes to shove and the option is between another co-pay or a night out, they pay the bills instead. I do the same.

Today we just had the most uplifting experience. A couple joined us through Respitality by Design and we got to hear their story. They could have been depressed and morbid. Instead they were joy-filled.

Their middle child, three years ago, was bitten by a triple E (eastern equine encephalitis) mosquito. Through God, luck, awesome medical care and a strong family, "N" survived. He's now faces many challenges both mentally and physically. But instead of dwelling on all the things he can't or isn't, they concentrate on the things he is and can do. And he's alive and loved and progressing. "N's" story is tragic, but the story of his family is truly inspirational. He's lucky to have such wonderful parents and friends.

Its our honor to welcome all our guests, but we have a real soft spot in our hearts for these.

God bless

Nancy and Lon and Family

Thanks for reading,

Lon Henderson
Innkeeper

Construction, Ghosts

2010-11-20T08:13:00.000-05:00

The construction zone has been cleared away, along with the entire second living room. Yes. That room. The room with the scary green couch and the ugly beige wallpaper. The green couch has been thrown away (much to Lon's joy), and the entire room has been stripped of all its belongings. I walked in before they even started to paint and said the same thing as Nancy, "Wow, this looks better!"
As I write this, Nancy is in the living room painting everything a new, fresh, white. And, in truth, it does look better...a LOT better. Today she promises the woodwork will be redone, and the walls painted their final colors - red as an accent to match the stripe on the wallpaper in the first living room, and yellow to lighten and warm things up. Then furniture conducive to naps by the fire.

_____________________________________________________________________________________

Owning an old building can have it's downfalls, and one of them is ghosts. Yes, some of you will be shaking your head, going, "There are no such things as ghosts!" but please, allow me to prove you wrong.
STORIES WITH...THE GHOST
1. April, this year.
Who? The person who wrote The Polar Express, and his lovely wife.
When? 3 AM
What? In the morning, the guests came down and asked for an early checkout. When inquired why, they stated that there had been noises of people dancing, and singing to old music at around 3 AM two nights in a row. We decided to check our security cameras. On the second night, at 3:02 AM all three of our security cameras flashed with a bright white light for about 4 or 5 seconds and then one of them showed the cat freaking out immediately after. Strange? Here is the best part, there was no one else in house.
2. Yesterday
Who? Lon
When? 5 PM or so
What? As stated above, we are doing major reconstruction and decorating. Yesterday, we put Lon in charge of painting the ceiling in the second living room. The paint was stored in 201.
Heading upstairs, Lon tried to open the door, it was locked. None of the other rooms were locked. He went downstairs to get the key, and then went back up, the door was unlocked. He was the only one in the building. Later, he heard loud footsteps coming from 201, so he decided to check it out. The footsteps continued until he physically opened the door, and then, dead silence.
3. 4 years ago
Who? Me
When? Mid afternoon
What? It's winter, the snow is a foot deep on the ground, and my ten year old self is outside playing outside side of Hill House (our annex building). Hearing something, I look around. It is a fresh snow, so there are no foot prints on the ground, and what I heard was just snow loosening itself from a huge pine. But, at that instant, about ten feet in front of me, foot steps start to appear in the snow. There is no human to go along with them, just footsteps that go for about 15 feet and then fade behind. Next to those foot steps are small dog footprints, from a terrier or other small dog. They both continue side by side for about 30 seconds until they disappear. I, of course, ran upstairs screaming.
Although there are many more stories that I could tell you, I think 3 is a good start, after all, 3 AM is the witching hour.
Still don't believe me? Post why.

Goodbye Coke Machine

2010-11-18T15:52:00.000-05:00

Happy Day! On Friday, I got rid of the graceless Coke machine that's been gracing our entrance for years. Why hadn't I done it sooner?
First, it helped keep me in walk-about money for things like movies with the kids or on a splurge, dinner with the family. (When you own an inn you're asset rich and cash poor).
The real reason, though, is the damn thing weighs a ton. According to Coke, that'd make a ton equal to 640 pounds. So I guess it weighed a scant ton if you wanted to be technical. In a nutshell, I was afraid of lifting it.
Anyhow, two guys with levers, a dolly and forklift attachment on my tractor can do nearly anything. So it's gone. Our fingers and toes are still attached. And our foyer looks a lot more like I think an inn's foyer should look.
Now Nancy wants me to paint it. The foyer that is, not the coke machine.

Oh, btw, Mary (eldest daughter) tells me to tell you that the machine was on the "everything" electrical circuit. When the folks in 304 used a hairdryer at the same time as the machine compressor turned on, poof!, no more electricity until we reset the breaker.
I'd forgotten about that since at the end of foliage season, I had our electricians separate out the circuit. Now we can have our coke and dry our hair too (but only if you bring your own or buy it at from the bar).

Thanks for reading,

Lon, World's Happiest Innkeeper (with Nancy)

Photo from
http://tv-off.com/wp-content/uploads/2009/06/vendingrobot.jpg

Veterans Special

2010-11-11T08:00:00.000-05:00

Happy Veterans Day from the Sunset Hill House, and thank you to all that have served. In honor of our vets, we are giving away up to 100 free rooms for veterans across the U.S. starting today and going through December. There are no 'ifs, ands, buts, or maybes', just call us at 1-800-786-4455, or 1-603-823-5522, to secure your room today. We want you to have a great time, and relax.

Rooms subject to availability

Foliage is over, and the construction begins

2010-11-01T11:29:00.000-04:00

38 days in a row, no time off. ok, i took a half day twice. that means i worked 6-noon, and took off early afternoon. I was pooped. So yesterday i went home (after working 6-noon) and took a nap.

Foliage is officially over. Heck, the whole season is over. Usually this is quiet time where we do nothing but recover. Not this year.

at 7:30 on the dot, a convoy of ARC mechanical contractor trucks appeared (all six of them), ready to demolish our circa 1880 boiler and heat system. You know. The one in the main inn that sweltered folks in the middle rooms, froze folks in the ends, clanked all night long, and cost two fortunes to operate? The one that got a hole the size of a dumptruck in its boiler last february. The one that made the whole building shudder every time it turned on? The one that we had to fill with water at one time every two hours? The single zone, gravity fed steam system designed in 1880?

I get to take a sledgehammer to it today!!!! You cannot know how satisfying that is. All the staff are lining up to take their turns getting revenge on the fire breathing dragon as well.

we are replacing it with two super high efficiency propane boilers, and a 43 zone (!!!!) hot water baseboard system. Guests get to control the zones from their rooms, and I get to control the zones from my office.

Even better, we were awarded a USRDA grant for 25% of this project for energy efficiency upgrades. and i'm hoping we'll qualify for a DSIRE tax break as well.

Anyway, we're excited. its all good. Next will be the solar hot water system (already approved, designed, and funded!)

First(?) snow

2010-10-30T11:32:00.000-04:00

The first snow of the year has decided to grace us with it's presence.
Okay, so it is technically the second snow of the year, but the first snow was hardly visible and lasted for maybe thirty minutes, so it didn't count.
Anyway, it's been snowing since 7 or so this morning (eastern time) and there is a gentle dusting on the ground, just enough to make a snowball or two, or a snow angle if you can pull it off. If you don't believe us, you might just have to come and see for yourself!

2010-10-23T13:26:00.000-04:00

Well, it only took two hours, but I managed to type all of the comments that people wrote down on the leaves...here they are!

Leaf Comments,Fall, 2010

From Guests

1. From reservation to registration to accommodation, our experience has been outstanding! A feast for the senses, we have enjoyed breathtaking views, delicious food, wonderful service, and a cozy, beautifully appointed room. From L.+S. M. in North Carolina

2. Loved looking at the colorful leaves and trees. From A. + P. H in Michigan

3. My dog and I had a great time here! From I. B. in Dover, Massachusetts

4. Spectacular views and GREAT golf! From R.+K. R. in Belleville, NJ

5. Lovely leaves, lovely scenery, and tons of lovely people along the way. From A. M. in St Louis, Missouri

6. Panoramic views from the dining room. From H. + C. in Austria

7. What a lovely year for colors! From K. S.

8. Great scenery and breakfast. From G. +. M in Austria

9. Awesome views and loved the tavern! From L. + P.

10. We took one of Nancy’s tours and sow sights we have never been to in our many trips to N.H. Sunset Hill House is our new favorite inn! From B.+D. in Middleboro, Massachusetts

11. The house is lovely, very welcoming, and the view is beyond words. From J.+J. K. in Somerville, Massachusetts

12. Beautiful colors of the leaves! From K.+T. T. in Pasadena, California

13. Staying here from October 10^th-13^th, and loving every second! From G. M. in Europe

14. White Mountains-Simply gorgeous! From W. B.

15. Of all of New England, this is the best place on Earth. From C. in Norwood, Massachusetts

16. The leaves, the view, and the hospitality are unforgettable!! This is our second stay at the Sunset Hill House!! Can’t wait to return! From a guest in MD

17. Beautiful country. From M.+J. B. in Medford, Massachusetts

18. Good weather. From K. H. in Springfield, Missouri

19. The number of beautiful trees is overwhelming! We live in a desert. From K.+B. P. in Utah

20. The sky is blue, the sun is bright, and the trees are in their glory. From D. in California

21. This is a good house to live and get lost in! From a guest in Boston

22. Hiking Mr. Eisenhower today! From H.

23. –Absolutely fantastic! –Extremely pleasant! –Sheer luxury! From C. D. in Quincy, Massachusetts

24. Celebrating our 1rst anniversary! From L.+N. B.

25. We met wonderful people. Food is good! From J.+A. in Massachusetts

26. Mary- You are the most as a receptionist! You, the scenery, and the cog made this a memorable trip! Thanks!! From J.+S. L. in Mexico

27. Very nice view out the windows, and very friendly service! From a guest in Germany

28. + Fall Foliage, + Fire Place, + Very considerate, + Courteous (inn) from a guest in Manchester, NH

29. I like the White Mountains. From M.

30. WE loved our little vacation! From G.G. in Cambridge

31. Wonderful atmosphere! From H.+C. in Austria

32. Food, food, food! I loved the bacon here! From D. G. in Norwood, Massachusetts

33. Great place! From B. in Norwood, Massachusetts

34. We came leaf-peeking and did it with joy! From D. B. from England

35. The season of mists and mellow peacefulness. From E. B. in England

36. I liked hiking up the mountain. From S.

37. Seeing the foliage and enjoying the stay here at the Sunset Hill House was +++++!!! From V. A. in Massachusetts

38. Mary- You were a wonderfully, super receptionist! We had a fun great day on the Mt. Washington Cog Railway-didn’t quite freeze today! Your smiling, sunny disposition made us really happy to have arrived at the Sunset Hill House! I predict you will go far! From J.+S. L. in Mexico!

39. Great hospitality! From K. C. in California

40. Such a wonderful peaceful place away from the hustle and bustle! From a guest

41. Wonderful food and beautiful place to eat! From a guest

42. We hope that you will be blessed in everything that you do. From Q. in Massachusetts

43. Thank you for your great hospitality. Hope to see you again! From B.+F.

44. We discovered Pumpkin Head Ale!!!! From L. H. in Canada

45. New England is prettier than Memphis, the crime capitol of the U.S. From a guest in Memphis, Tennessee

46. Great fall color. From a guest in Texas

47. We love the mountains! From a guest in Connecticut

48. I am enjoying showing my children the beauty of the white mountains like my parents did 40 years ago. From T. M. in Cambridge

49. I saw a moose! From M. Q. in Colorado

50. What a beautiful view! From L. in New York

51. Wonderful history lessons! From M. W. in Dallas Texas

52. Excellent! From A.+B. in Winchester, Massachusetts

53. A clear, windless day at the Mt. Washington summit. From L.+D. W.

54. Enjoying cycling and viewing the fall colors! From D.+D. in Toronto, Canada

55. I enjoyed watching and listening to my wife fall into a creek while on a hike! From T.H. in Calgary, Canada

56. You should all try the spicy cheese balls at the Sugar Hill general store! [Harman’s or the Sampler] From N. R. in Peterborough

57. I will remember how this is a very nice view, thanks! From C. M.

58. We saw a family of three moose by the highway!!!! From T. in Australia, and J. in Germany

59. Great house! Wonderful family owned business! From R. F.

60. Beautiful leaves and waterfalls! From A. W. in Memphis, Tenesee

61. Changing of the leaf colors! From a guest in Brooklyn, New York

62. The hikes and waterfalls in Franconia Notch were amazing!! From the O’B’s in New York

63. Loved the antique bathroom! From a guest in Germany

64. First trip to NH together-lakes region Franconia Notch-and we loved the old haunts discovered together this time. From E.+L. in Washington, D.C.

65. Devine! We love it! From J.+T. in West Bridgewater, Massachusetts

66. Awesome views! Beautiful colors! From a guest in Manchester, Connecticut

67. Crisp weather, awesome color, and lovely, friendly people! From guests in South Carolina

68. The unforgettable colors and inviting peace…From N. K. in Texas

69. Beautiful country, I never realized what I was missing over here! So glad I learned English! From a guest in Austria

70. Dear M. A. Y. and T., My name is S. and I am from Taiwan. May your whole life be wonderful and filled with love. I hope to speak Chinese to you some day! J From S. in Taiwan, written in Chinese

71. The mountains were beautiful. From a guest, written in Chinese

72. Lovely place, and I love this idea of the leaves! It really makes guests focus on all the good things of their stay. From M.T. in New Mexico

Bus Tours

1. I enjoyed my lunch. From a bus guest in Norwood, Massachusetts

2. Cute place, very nice lunch. From B.+C., bus guests

3. Enjoyed a lovely lunch at the beautiful Sunset Hill House

4. Hi to all of New England, have a nice fall! From a bus guest.

5. Friendly service. From a bus guest in Tustin, California

6. Thanks! From S.+R. in Monument, Colorado, bus guest

7. My day was so beautiful because of the lovely scenery! From a bus guest

8. Spectacular scenery and perfect weather. Lunch SO tasty! From M in Cupertino, bus guest

9. I loved the view from the dining room. From a bus guest

10. I wish we could stay here longer! From L.+P., bus guests

11. The pumpkin soup was AMAZING!! From a bus guest in Texas

12. Lunch=to die for! From B.+L. in North Carolina

13. The people here were so friendly! From a bus guest in Florida

14. I hope to come up here again to see how April’s baby is doing. From a bus guest

15. The roast pork was so great! From A.+K., bus guests

16. I loved how you could build your own sandwich, and the hot meat option was something I wished all the other places had had. From a bus guest

17. I hope to come back here some day! From a bus guest in Colorado

18. My wife wants to come back, just for the food! Can I blame her? Nope. From a bus guest in Colorado

We were here, too!

1. S. J. the bus tour director

2. L. S. from Venezuela

3. Q. A. from West Hartford

4. M.A.H. from Missouri

5. B.K. from Washington

6. H.+A.M. from England

7. V. G. from Massachusetts

8. L.P. from Texas

9. J.+L. C. from Newton

10. R.+J. from New Jersey

11. E.+R. from Montana

12. K. P. from Flago

13. T.+.S. from Rhode Island

14. M. P. from Texas

15. B.+E. W. from Manchester

16. S. R. from Rhode Island

17. N.I. from Rhode Island

The locals

1. The leaves were absolutely gorgeous this weekend. J From M. in Franconia

2. I am so lucky to live here! From T. G. in Franconia

3. This is such a great idea; I can’t wait to see how many leaves you guys get. From a local in Sugar Hill

4. This is such a great little inn! From A. in Sugar Hill

5. The food was great, I love coming here with my wife. From G. F. in Franconia

6. We love the weather! From M. R. in Franconia

The Staff

Going on my 11^th year here at Sunset and loving every second! (hearts and stars surrounding comment!) From L.H.
The first snow on the mountains today, 10/10/10. From A.H.
A. was here…( name surrounded with pictures of birds, clouds, mountains, and swirls) From A.
Welcome! From a different A.
I (heart) working here! I (heart) you guys!! From K.G.
I love working here with K., A., S., N., A2., M.P., L., S., and so on and so forth! J From A. L.
I love working here in general! From K.
Everyone is so friendly, and I (heart) working with you guys! From M.P.H.

Snow!

2010-10-23T07:01:00.001-04:00

Yes, it has finally happened, the first snow of the year! Although not enough to do anything more than gently coat everyone's car with just enough snow for one or two snowballs, it was snow none-the-less. Hopefully, there will be more to come soon!
In other news, we recently made a tree out of paper, and stuck it to the wall. We then had almost every guest who walked through the door fill out a leaf with where they were from, and something they liked about their trip. And now that we have had our first snow it is about time to change to something wintry. So please take this poll to help us choose what we should do with all of these leaves and what to do with them next!

Thanks

Trying to be nice...should know better! Please advise

2010-10-17T11:29:00.000-04:00

ok, some background. 5 years ago (that's right, half a decade...) in peak foliage, a gentleman's mom broke her ankle and they couldn't come as arranged. We canceled their reservation last minute, took the hit of nearly $1000 on the room we could not rerent, and even issued them a credit for lodging valid for a year (through 10/10/06) so they would not lose any money.

Fast forward 5 years and another gentleman says he has a credit to use up. I look, show no evidence of a credit in his name, and let him know that. Asked him to fax or email me what he has so I can check it. "No, I'll just bring it along". OK, but I cant speak to it 'til I see it. And he books 2 rooms.

At departure he presents the first gentleman's credit, for lodging, that expired in 2006 and asks us to apply it to his TWO rooms. Says we agreed to extend it (baloney, but heck, its not worth arguing that...). ITS NOT EVEN FOR HIM!!! Its his father's credit (now, just to give a bit of perspective, this is no 20 year old kid - this is a senior professional...)

So, after sputtering, here is what I offer. Dont know what he'll think. But what do YOU think?

Dear so and so

It was an honor to welcome you back this year. Thank you for bringing along the credit letter that we had emailed about. Its clear why we had no record of it – it had been dropped from our books long ago, and was not issued to you! I only wish you had faxed a copy to me as I had asked in my email, so that I could have clarified any question well in advance.

Allow me to provide a little background color to help you understand the problems we are facing now. The fact that there was a credit issued at all to Mr this and that was a courtesy as we absorbed the cost of his last minute cancellation – nearly $1000 - in a room we had much demand for but could not rerent at that short notice. It is highly unusual for us to issue a credit when we cannot rerent the room, and the fact that we did issue it I think speaks volumes about our “support the guests” attitude. Its value was for one night in the same type of lodging – a master suite – at non-foliage rates. These lodging credits are not transferrable and are subject to availability. They are not gift certificates, but simply genuine courtesies on our part.

I understand you said you spoke with someone last year about extending that credit, which of course they believed to be in your name and expiring that year. It would be normal for us to extend a credit as a courtesy one year past its expiration date. I can even, though admittedly just barely, understand that you might believe it extended through its expiration date 10/10/2010. But I cannot imagine any situation or leap of conjecture that would show it extended ad infinitum, or past 10/10/10.

Because this was a courtesy issued five years ago and expired, it is no longer extant on our books. This means that any item not paid by you must literally come out of my own pocket. I have to say I am flabbergasted that any guest would ask us to honor this at all, much less well past any presumed expiration, and in another party’s name. This frankly, from my small business perspective, seems abusive of our hospitality and the extreme courtesy we were glad to offer to Mr this and that in a time of distress.

Nonetheless, the support the guest ethic will prevail. I will pay for Mrs this and that’s lodging. Tax and gratuities are your own responsibility. Your second room I cannot and should not be asked to absorb. I trust you will find this more than fair.

So, friends. am i nuts here? I'm open to public opinion.

Nancy

2010-10-16T09:57:00.000-04:00

I swear, the foliage is coming back after our 11" rainstorm. And there hasn't been a better time to come and see it. Although slightly rainy today, tomorrow looks warm and sunny with a high of 54 degrees.
This would be a great week to get that family vacation in, or to squeeze in the last hike of the year. Just call us at (603) 823 5522 or 800 7864455 to book a reservation for lodging or dining.
Hoping to see you soon,
Mary

Three Sunset Hill House Employees Earn State Recogniation

2010-10-13T14:44:00.001-04:00

Celebrating excellence in New Hampshire’s hospitality industry, the New Hampshire Lodging & Restaurant Association (NHLRA) hosted the 96th annual “Stars of the Industry” Awards Dinner at the Atkinson Country Club in Atkinson NH.

Each year the “Stars of the Industry” Awards Dinner celebrates the individuals who exemplify the best of the hospitality industry. The winners of the 2010 “Stars of the Industry” awards have given back to their communities in diverse ways. They have spent time and energy working to help numerous non-profit groups. They have excelled in their positions and inspired coworkers. Collectively, they have provided examples of the qualities, attributes and actions of true stars of the industry.

After NHLRA members submit nominations, three finalists in each category were chosen by the NHLRA Awards Committee, which is composed of prior winners. "It's a difficult process to choose the finalists, but an extremely rewarding one” said the chair of the awards committee, himself a former winner. Reading about these 'star' colleagues, you get a clear picture of how much difference one person really can make." In Academy Awards style, the winners are kept a closely guarded secret until they were revealed at the Awards Dinner.

Amanda Blakslee from the Sunset Hill House in Sugar Hill is a finalist in the Lodging Employee of the Year category. Amanda started at Sunset Hill House as a night clerk, and quickly proved her worth assuming the evening manager position. Within three years, she achieved promotions through front of house manager to her current position as assistant innkeeper. Amanda is the best person with a guest that I could ever imagine. She is always calm, positive, and somehow able to keep even the most nervous bride focused and composed – and she genuinely loves it. Amanda has grown up – literally – in the industry, living at Thayers Inn in Littleton as a child, then moving to Arizona as a young adult and again living and working at an inn, before returning to the Mt Washington Hotel, and finally landing at Sunset Hill House three years ago.

Nancy Henderson, Innkeeper, was recognized for her 9 year service on the NH Lodging and Restaurant association board of directors, which culminated in her position of Chairman of the Board last year. As she stepped down from nearly a decade of service to the industry, her husband and innkeeper Lon Henderson stepped onto the board for his first year of a three year term. Lon is looking forward to working on financial and legislative issues for the association this year while bringing a North Country Small Business voice to the table.

Congratulations to all the stars of the hospitality industry throughout the state.

###

Founded in 1914, the New Hampshire Lodging & Restaurant Association (NHLRA) is a statewide, non-partisan coalition of hospitality businesses and businesses that serve this industry. With nearly 700 members statewide, NHLRA’s mission is to promote, protect, and educate the foodservice and lodging industries of the state and to ensure positive business growth for our members.

Sunset Hill House Grows Wine Program, Wins Yet Another Award, Announces Wine Dinner, and Hires Sommelier

2010-10-13T14:41:00.000-04:00

It is the year of wines at Sunset Hill House in Sugar Hill. For the past 6 years, Sunset Hill House has been an annual recipient of an annual Wine Spectator Award for its outstanding wine list, and 2010 is no different. The Wine Spectator award announcement was just the beginning of what will be a bold and proactive year of education, tastings, and personal wine guidance under the command of Sommelier Rufus Boyett.

“We had the opportunity to have Rufus Boyett join our staff this fall, and couldn’t jump on it fast enough!” said innkeeper Nancy Henderson – “he’s a real treasure!”. Mr Boyett is recognized in the industry as one of New England’s experts in “old world” wines – especially those of Italy, France, and Germany, and has warm personal friendships with many vintners and growers. He has hosted wine dinners at the inn in years past, and his “retirement job” was as a licensed wine broker in NH. Effective October 12, 2010, Mr Boyett will be available to guests and diners most afternoons for a casual “wine chat and tasting” in the NH Tavern, then in the restaurant in the evenings as sommelier to help guests choose the perfect wine to pair with Chef Well’s exquisite meals.

An exciting program of wine events is earmarked for the 2010-2011 season, including wine dinners as well as wine tasting educational seminars. Mr Boyett can also lead private wine tastings and events. The first wine dinner, Treasures of Tuscany, is scheduled at the inn for November 13^th. It will feature a 4 course dinner of traditional Tuscan fare created by Chef Wells, and paired with classic wines from the region.

For further information contact Nancy Henderson or Rufus Boyett, Sunset Hill House, 603 823 5522

3 quick stories

2010-10-11T07:10:00.000-04:00

Okay, so I have three quick stories for you, one good, one annoying, and one weird!

The weird one:

On Saturday, I came to open up the inn, and then do some front desk work. As I am walking through the parlors, I feel that something is missing, so I look around, and much to my surprise, one of the 5 foot couch cushions had been taken from the couch. For a minute, I simply stood there and scratched my head.
It wasn't until about nine o'clock that a lady came downstairs, and explained to me that she had needed a cot last night, couldn't find anyone here, and took the couch cushion. She was very nice about it, but it makes you wonder why she didn't try the phone number on the desk...

The annoying one:

Every morning, I have to explain bills, or break down bills for about 15 rooms. For most of those rooms, all they want is a breakdown, which might look like this.

The $255.33 consists of
-$50 Dining package
-$150 Lodging package
-$50.33 Resturant Room Charge
-$5 breakfast gratuity

And, when you have to hand write this out, and you have a five people standing in line, you just groan inwardly.
After I figured out that I would be a looooooong time at this, I called Lon and told him to help. So he got down the computer stuff, and I worked on the bills. I had explained about two bills to different people when SHE came and asked for me to explain her bill to her. If the bill above was hers, then our conversation was something like:

Me: "Okay ma'am, the $255.33 consists of these things here, does that make more sense now?"
Her: "I just don't get it! Why are you double charging me?"
Me: "Wha... No ma'am we aren't double charging you at all! This is just the breakdown you asked for."
Her: "Oh, okay. So what is the $255.33 made up of?"
Me: "Just these few things that I wrote under the bill."
Her: "So...you're double charging me."
At about this point in time, Lon was almost done with everyone else in line, and people had started to tune into our conversation. The welder who was waiting for Lon was cracking up, and many guests were stifling a giggle.
Me: "Ma'am, we don't double charge people. You told me to make a breakdown of your bill. This breakdown is what we charged you for the amount above, so as to clarify your bill."
Her: "Alright. I think I understand now." PAUSE "So what's the 255.33 made up of?"

This continued on for another 5 or so minutes until she finally said, "You know what? Whatever, it doesn't matter anyway."
I started to twitch.

The great one:
Yesterday, I received a gift from a wonderfully kind woman from Mississippi. She had offered to take people into Littleton, invite them to her room, take them to dinner...she was a flatout kind person.
The gift was about a half pound of fudge from Chutters. I would have been happy if the gift had been from my mom, but it was from a guest. So here's to you, and thanks for the fudge, it was awesome! (Remember, I can't post names!)

So, if you have a story about a crazy person, or fun guest, post a comment, we would love to hear it. Oh yes, and K, you asked for a shout-out so, "Hi K!!"

For great fall pictures see our facebook account!

More Foliage

2010-09-27T09:15:00.001-04:00

And this is the view of the 'big mountains' to the east of the inn. That's Mount Lafayette from the dining room windows.

Fall Foliage

2010-09-27T09:03:00.000-04:00

Fall colors are here and exceptional this year. This is the view looking over the golf course from the inn and those are the 'small mountains' of Vermont to the west.

Lake Franconia update

2010-09-27T08:44:00.000-04:00

Old advertising for the hotel stated "above the fog-line." That's 'Lake Franconia' below the mountains (really a valley fog bank).
Lake Franconia actually existed about 10,000 years ago when the retreating glaciers left a coffer dam across the Connecticut River. Once that washed out (must have been a heck of a flood!), it's been a wide fertile valley with the crystal clear Gale River running through it.
Often during the fall and spring (and sometimes in the winter and summer), the bulk of North Country civilization doesn't see the sun until 10am or so. We're spoiled as soon as it rises.

Update on Key

2010-09-27T08:34:00.000-04:00

So what really happened is they made a reservation with a 3d party booking engine (Priceline). For some reason Priceline didn't send us news of the reservation, even belatedly, so we, logically, had no way of knowing they were coming. Since we still don't know how this happened, we are living in dread, during foliage season when all rooms are often full, of another reservation coming through unknown. No one ever said making a living was easy.

2010-09-06T08:20:00.000-04:00

Hello everyone!
I walked in this morning to find a note reading:

Hello!
This is O. C.
We had a reservation with you and arrived at midnight, but couldn't find anybody at the front desk and your voice mail mailbox was full! (PANIC STARTS HERE)
We had no other option but to pick a room key. We are in room 308. (MAJOR PANIC)
Thank you!

By the time I had reached the end of the note I was panicking! 308 had someone in it!! So I showed Lon (dad) and he said it said 309. PHEW.
So with that solved, I started to look to see what room they were supposed to be in. As it turns out, they weren't listed in the entire system, meaning that we had nonexistent guests. So, I started to panic again.
I called the Sugar Hill Inn, and the Franconia Inn, neither of which had them on file. At that point, I realized all I could do was wait for them to come down.

Finally, at 9 o'clock they came down with their adorable little labradoodle and told us that they had arrived around midnight, couldn't find or call anyone, and saw the key box. Being the most resourceful guests in quite some time, they looked in the key box for rooms with 2 keys, because they figured if it had 1 key, someone was in it already!
I wouldn't have thought of that and I am an innkeeper's kid!
So kudos to you, O.C. and B.!

A day in the life of an innkeeper - anniversary.

2010-08-31T07:31:00.000-04:00

25th anniversary. Hard to believe. No, not of owning the inn, but marriage. There is no one i'd rather be married to than my wonderful Lon.

In celebration we have a full day of work. For those aspiring innkeepers here's what i'm looking at today:

6:30 - arrive and prep breakfast
7:30-9 cook breakfast, and between guests try to get some paperwork (or blogging) done
10 - phone con with accountant (thats always fun) about why they didnt tell me my taxes were bounced electronically, and that they had filed an extension. I am ballistic over this one.
11 - meet with the sales rep for the state guidebooks. John is a great guy, and the state advertising is a necessary and expensive evil.
12 - girl scout training. In a moment of insanity I volunteered to be the girl scout cadet leader. I hope those girls are self motivated! My philosophy will be "give them the book and we'll meet again in November, I'm too busy now!".
2:00 - quick check in with Amanda to see whats up.
2:30 - pick up kids from the bus. Make sure they get ready and laid out for tomorrow. Hear all their tales of school. Make them do their chores (usually not hard). Treat Taddy's feet and Yani's legs (they both have very very dry skin which can lead to fissures, so I get to rub her legs and his stinky little toes with salve. Its actually a great time for us, and with Tad since I have him by his toes he cant run away, and generally I have his attention!)

In between the scheduled events I need to
1. issue a contract to Tower Optical for one of those scenic view doohickies (the ones you drop a quarter in) - hope this will be installed by the end of September.
2. call the doctor and get start of school paperwork for the kids. And fill out the reams of other start of school paperwork
3. balance my personal check book! Yikes!
4. follow up on some CASA volunteer work I do (this is a great organization, and i recommend involvement if you love kids (or love justice).
5. weed through about 12" of paper on my desk (no kidding, not fun)
6. arrange to purchase an online video that was done of the inn last winter. hopefully really cheap.
7. Pray. Read the bible. Meditate. Definitely not last on my list - it may be the only way I accomplish what really needs to be done.

there is no way on Gods Green Earth that this will all get done today.

Vacation Payback

2010-08-28T14:37:00.000-04:00

You know that if you dare go away on vacation, there is manifold payback awaiting you upon your return. I expect 1000 email messages (mostly junk). I expect a staff crisis. But this was really classic this time.

I called Amanda last night - "how was it?" I ventured.

"uh...Lovely! It was Lovely" (why am I already not buying this?)

Tell me about it, Amanda...

Well, the computer fan didnt come in as we expected - its now due Tuesday, but it really didnt matter because the motherboard on the server exploded so we havent had computers at all til today, but they are up now. Dont freak out when you see the server dissected on your office floor with a fan atop it. It is the only way it runs. But it runs. And the answering service has been wonderful at keeping reservations going. (translated: no cash flow in because no cc processing, huge cash flow out in computer tech repair time, repair parts time, and answering service time...).

OK, I responded. Sounds like you handled that pretty well. Anything else?

Well - there was the crazy guy. He sat on the dining room floor for dinner...said he was going to break my neck...and came down to the desk in a skirt he says he found in the mens department. He did start to scream at all the staff, then cried, then made up and apologized, then did it all again. I think he is schizophrenic, really. He also stole the bell from the front desk - we have that on video - and left in the middle of the night. He said he was going to leave the skirt for Tinah but he didnt... OK - did you call the police? ANYONE who threatens you or makes life uncomfortable for other guests needs to just be escorted off premises. "Uh, no, I didn't call the police at the time - we'd already had Chief Wentworth in earlier that day..."

Wanna tell me 'bout that one? "well, a young girl came to the desk really upset insisting someone had stolen her laptop - that she had placed it between her pillows and it wasn't there. So we called the police. I also called the housekeeper who was so upset she was in tears and came in right away to make a statement (she told me every item she found on the bed, down to scraps of paper!). The girl found her laptop in her suitcase the next day, though, and her mom apologized profusely, so it is all good.

Should I ask about anything else? "no - just silly childish stuff between staff members. XXX threatened to quit if they had to work, that type stuff."

Amanda - WELL DONE handling all this. I'm really proud of you, Betty and all my staff.

Mom's perspective

2010-08-28T14:34:00.000-04:00

5 days camping, 5 hours sunshine...

It was wonderful to cuddle kids, hubby and cat, relax by the fire, and read books and drink champagne (we camp with a few amenities...) - albeit with an umbrella overhead.

To the folks who got married here and remembered Lon- you know Lon is wonderful but somewhat absentminded. I asked "gee, honey - who was it" - and got a blank look. Please fill me in???

On that note, I'm sorry I missed the Bristols (got married here) while we were out! WE know you'll be back.

See next post for what greeted me when we returned

2010-08-28T07:31:00.000-04:00

Ahh, back again from the great outdoors. Camping was a blast, although I do believe we chose the rainiest week of the year. Luckily, however, it was dry when we packed up, so there was no need to take it all out and set it up again when we got home. A QUICK(ISH) SUMMARY OF OUR ADVENTURES

So, Dad (Lon) and I are sent out early to set up the campsite. When we arrive, we are greeted at the front desk by another camper who says, "You're Lon, aren't you?". Dad took a second to respond, "Yes....?" to which she smiled and said, "Oh that's great! I got married at your place four years ago!"
It is SUCH a small world, isn't it? Anyway, if you are reading this, we would love to hear from you again! E-mail us at innkeeper@sunsethillhouse.com and just say that you were the lovely Umbagog couple.
So Dad and I headed out to find our site, and the second we launched, we realized we forgot the map. It was then that the biggest mistake of our camping trip occurred-we didn't go back to get it. So we spent the next hour looking for our campsite and NOT finding it. On the bright side, we were in the right area, and there was already a boat at our campsite that shouldn't have been there. On the down side, Nancy (Mom) was somewhat irate. We fixed our problem, though. Mom, Dad, and Addy went to the camp site, and Yani, Tad, the cat, (did I mention we took the cat?) and I at the beach at the campground. About an hour later, Dad came to pick us all up, and we sped out the campsite. It was Yani and Tad's first time on a boat!
By the time we got the site, it was nearly dusk. We hopped out of the boat and I just kind of gaped at the HUGE campsite. I mean, HUGE-two picnic tables, room for 3 tents, tons of room for exploring and more.
So we had dinner, and then, it was bed. The first night is never good for me, and that night was no exception. Our bed (Addy and I share an inflatable mattress) was on an angle, and Addy got the uphill side. I spent the night rolling into Yani, and onto the floor. Believe me, it was NOT fun.
Okay, since I used a lot of time on day one, I will try to wrap up the other days with just a paragraph or two.
DAY TWO-
The highlight of the day was probably poor Addy getting stung by a white face on her hand-poor kid. She spent most of the day sitting by the fire and trying to move her fingers. Other than that, the weather was rain, then drizzle, then mist, then drizzle, then...well, you get the idea.
DAY THREE-
Good morning SUNSHINE!!! Yes, day three was absolute fun in the SUN. It was, however, the only day with constant sun.
So we took advantage of the sun and went swimming (it was SOO cold) and fishing (we didn't catch any fish, except for Tad who caught one 2 inch who-knows-what back at shore).
DAY FOUR-
It poured, and I mean POURED. The tent actually started to sink in 3 inches of water. That night was miserable. I was all wet and, well, not really cold. But, my legs and toes were all wet.
DAY FIVE-
We moved the tent, dug a trench and dried everything out. The tent literally was in 4 inches of water, and the air mattresses had turned to water beds and the blankets had to be wrung.
DAY SIX-
Tad got a fishing pole of his very own. A little batman kids fishing pole that actually works very well! He got it as a reward for being the only one to catch more than 2 fish, and all from our little dock with a homemade fishing pole AND during the pouring rain for 2 or more HOURS. He is a tough little kid!
DAY SEVEN-
We packed up and headed home...

So now I am trying to get back into the flow of things on a full house wedding. Ahhh, the joys of being an innkeeper's daughter!

Funny requests

2010-08-21T12:48:00.000-04:00

Every now and then we get a funny "note" in a reservation request. I chuckled when i received this via email:

"Travelling with a 14 pound Italian greyhound who is letter box trained".

Does this mean it only pees on letter boxes?

Had to share. Am still smiling. And if it is your greyhound, please spare our mailbox...

2010-08-20T08:00:00.001-04:00

At the Moment

During middle school, I was required to write a semi-weekly paper titled 'At the Moment'. The requirements were simple-go outside for 5-10 minutes and write about what you hear, see, taste, feel, and smell. So the deal is that I will write one about the inn, while I am sitting at the front desk here, and you all write one about wherever you are.

At the moment, I am sitting at the front desk of our inn, typing this, of course. All around there is an aura of just happiness. The guests are chattering, N is cooking, and there is light jazz music playing. I can hear A telling our guests the breakfast specials this morning-9 grain blueberry pancakes, omelet with tomato and crab, eggs any style, and all natural bacon. I'm lucky. I get to eat the 9 grain pancakes now, instead of after breakfast like our wonderful waitstaff.
The music just changed, its the same genre, but a different song. My foot is tapping of it's own accord.
I look around and sigh at the front desk's impossible messiness. I swear it was just two days ago that I cleaned it, although you wouldn't be able to tell now! It truthfully looks like it was struck with a mini tornado; brightly colored sticky notes everywhere, golf balls dropped carelessly on the floor, towels on the chair, dishes everywhere, and other STUFF. Well, I guess I know what I am doing this morning! :D

So I have typed my not-so-great At the moment, and now it is YOUR turn! Tell us about where you are, and how it is like to be there. Tell us how you feel, and what you see. But mostly...have fun with it!!

2010-08-20T07:55:00.000-04:00

Finally, time to go camping! The boat isn't running, I have one day to play one more round of mandatory golf, and the kids are still looking for clothes, but we are still going camping!

Just so everyone knows, we will likely be holding a special for twitter users ONLY so you might want to keep checking up over there, the link should be here!

2010-08-16T08:56:00.000-04:00

My life as an innkeepers daughter...

Being an innkeeper's child really isn't all that bad. :) You get to meet new people, and do things that most kids would never get to do.
Almost every morning, I get to go to our beautiful inn, and run the front desk. First, you turn on the lights and music, and the computer, and than comes the most important part of the morning-the coffee station. For the rest of the day, I do computer work, and help guests until B or J comes in at noon.
So, although my day may seem boring, it is actually fun to be a part of what my parents work so hard at. (Plus I get paid :D ) Either way, I get to meet people and go places most teenagers never will. For example, I have been to Europe, China, the Caribbean, and other places. I have meet the head of the NHLRA, the governor, and spades of other interesting people.
People ask me almost everyday if I will take over the business when I get older, and the answer is, (although they want to hear otherwise), no, most likely not. Truthfully, I would like to be a Forensic phycologist, which is a bit different from being an Innkeeper.
There are two things that annoy me to no end, however. One is that many of classmates strongly believe that I must be filthy rich, and can do whatever I want. The truth is-I'm not rich, and I do what my parents say most of the time (I AM a teenager!). I work for my own money, I pay for some of my own clothes. In this case, the only partly true side is that I can do whatever I want. This is in terms of: if I have enough money to do it-than I can do it. But I still have to work for the money, so its a never ending cycle. However, it is a never ending cycle that I enjoy.
The other thing that annoys me is that my parents aren't home a lot of the time. It isn't their fault, its just the job. They work hard, and I appreciate that, but it doesn't change the fact that I miss them sometimes.
But, overall, being an innkeeper's kid is actually a lot of fun, for the reasons above and tons more that I would never have enough room to post on here!

2010-08-13T09:20:00.000-04:00

Guest Story of the week/day.

Every year, Mrs. S.F. comes and stays with us for about a week and a half in one of our master suites. We were just contemplating in the kitchen about all that we have seen her go through. Here is what we came up with. We have seen her go through pregnancies, and babies. We know her and her kids by name. We know that she only wants super crispy bacon, and WILL send it back multiple times until it is "perfect". We have seen her before and after marriage. We, umm, well, actually, that's about it. But, basically, we love S (no full names allowed), and all her kids, and just wanted to post about it because it's fun!

Other
There is a very sweet old lady who I just wanted to mention for being the first person ever to get themselves locked out of their room...by the closet door.
So, as the scenario goes, she comes to the front desk, and says, "You won't believe what I just did!" So, I follow her to her room, and, sure enough, her door was jammed closed by her closet door, and even I couldn't fit through the little space that was left!
I grabbed A (one of our wonderful staff) and she stood on a chair (she is MUCH taller than I am) and we managed to get her door unstuck. Anyway, it seemed like something semi-interesting to post about, so that's what I did.

Anyway, wishing you all a wonderful weekend,
Mary, Nancy, Lon, Addy, Tad, and Yani

Franconia Lake

2010-08-11T09:46:00.000-04:00

A beautiful morning on top of Sugar Hill, but heavy fog in the valley--looked like "Franconia Lake". Daughter Addy (age 11) groaned on her way to soccer camp that it was so nice here (65 and sunny), but it'd be cold at the games. I was very happy for her to see that the morning valley fog lifted by 9:00. --Lon

2010-08-09T09:42:00.000-04:00

Good morning everyone! It is another gorgeous day in Sugar Hill, N.H. Maybe we will see some of you for swimming, hiking, or biking!

Sadly, it seems as though we haven't had any zany guests recently, which I suppose is actually a good thing, but it was nice having something to post about! So if you have any stories you want to post, email us at stay@sunsethillhouse.com with the subject saying FOR MARY BLOGSPOT or just leave a comment!
Also, be sure to check out our newly redone website (www.sunsethillhouse.com) and our facebook account (username: Sunset Hill House)! See you there!

ssh hall porch

2010-08-06T12:26:00.000-04:00

Bucket List

2010-08-06T09:19:00.001-04:00

Had the nicest lady in last week. She said she all her life wanted to come stay with us, and finally did. She loved it. But the kicker for me was when she said that staying here was on her bucket list! How amazing is that???

Are there any other Bucket List buddies out there? Let me know before you arrive, and we'll have a present for you!

Update on the gross mess!

2010-08-06T08:50:00.000-04:00

The response from the individual: I paid to stay overnight, and I got drunk. I dont remember anything but I woke up and there was this mess there. I dont think i should have to pay for the damages because I already paid for the night and I only slept 5 hours.

Gotta tell you, this logic defies me. I sent the bill, filed a police report, and if he doesnt pay the damages (about $500, if I can get the items on sale...our linen's arent cheap, and with that level of mess I would do nothing but throw them away!), I can either go to the host who paid for his room (how embarassing would that be) or just go to court. But I hate to do that. As "in the twilight zone" as this guest is, he is still our guest and I feel a responsibility to shield him as best I can.

Anyway, see the next post for the great (and predominant) side of innkeeping

Sometimes guests concern me

2010-08-01T11:56:00.001-04:00

Mostly, innkeeping is wonderful We have great guests, fabulous brides, dedicated staff, and of course great views. But sometimes guests actions stretch my staffs dedication to beyond reasonable.

A while ago we had a gentleman stay with us. Mid 3os or so. All was well. Then after check out my head housekeeper came to me and said "Nancy, I dont know what do to". Then she explained that the individual had "had an accident" and "made a big mess" (ok, we can deal with accidents - accidents happen, even gross ones), and had proceeded to use the bedspread, two pillow shams, three throw pillows, and the bath towels to "clean up" - It was everywhere. Then they balled it all up into a big pile, with their undershorts in the middle of it, and let it stew til we found it. Of course, the sheets and memory foam pad were trashed, as well as all the linens. My response on what to do? 1. take photos as evidence. 2. bag it all up - tightly - . 3. write a statement outlining what you found.

So, I get to call this guy and say "hey - you know, accidents happen, but gee, this is a long way past "accident" level - this is simply destruction of property so how would you like to take care of this?". Got his phone number, left a voice message as politely as I could. Haven't heard back. I'll send a bill and a letter soon. Total replacement cost $579 or thereabouts. I'll file a police report today I guess (we haven't thrown out the offending items yet).

So - what would you do in this case? The individual did not pay for their own room (it was covered by another member of their party). But I'd prefer not to embarass this person any more than needed. They didnt even leave extra for the housekeeper! Geeze.

Send advice - this is just beyond gross.

2010-08-01T07:27:00.000-04:00

For all of our facebook friends reading this, I just wanted to say...thanks a ton for checking out our blog!
For all of our not facebook friends reading this, we still think you are awesome!

News:

There is a wonderful new front desk girl, Jamie. She is very smart, about the same age as Amanda, and the best part is that they (Jamie and Amanda) will likely get along very well!

We have 3 weddings this weekend
The Pape wedding has already taken place! Congrats!

2010-07-30T07:34:00.000-04:00

Good morning!
The innkeepers just returned from a two day vacation to Hampton Beach, and had a wonderful night at The Three Chimneys Inn in Durham, NH.
If you ever happen to make it into Durham, be sure to stop by and say hello to the innkeepers for us!

The guest story of the day is a quicky today.

We just had a guest walk by and say,

"She's only doing her hair for breakfast...not for the wedding."

Sometimes, you just have to wonder.

2010-07-27T07:44:00.000-04:00

After 10 years of waiting, we have finally redone the website (cheer!). Our web address is still www.sunsethillhouse.com, but the new site has tons more information, links, and things to look at. Check it out!
And, while we are still talking about online stuff, I would just like to remind everyone about our facebook and twitter pages! Don't forget to 'like' us!
Lastly, if you would like to sign up for our monthly email blast that has great discounts and stuff to do, email innkeeper@sunsethillhouse.com and say that you would like to sign up. Don't forget to include your name!

P.S. Did you know 'like' is the new 'fan' on facebook?

2010-07-19T10:48:00.000-04:00

Hello again everyone! I was just realizing how long it has been since I last posted, and I finally have something worthwhile to post.
We finally had someone break a mug! Yes, a Sunset Hill House mug! I will try to post the picture shortly for all those interested. So, Edward, everyone is dieing to know how you broke the handle off of our seemingly indestructible mugs!

Wedding Plans this Weekend

2010-07-09T19:52:00.000-04:00

It has been HOT here - but today is a bit cooler - a welcome relief for our 150 wedding guests! This is the nicest bunch. All erudite. Softspoken. Clear. It is a treat for our staff to serve them.

They are all enjoying grilled chicken, sausage and onions, veggie kabobs, grilled fruit kabobs, and a terriffic antipasto salad. The kitchen staff is relaxed. The chef is on the grill and schmoozing, and I'm about to go home and leave this to Amanda's good hands.

2010-07-03T08:15:00.000-04:00

Hello again!
Well, today is old home day, and for the first time in what seems like forever, the weather is beautiful! So that means you have all the more reason to head to Franconia and check out all the fun stuff that's going on! Schedule below.

Events at Franconia Community Church

Pancake Breakfast from 8-10:30 AM
Lions Flee Market 9 AM-1 PM

Activities on Dow Strip

Games and Activities for the younger set from 10 AM to 11 AM
Mr. Phil Magic Show and Balloon Twisting 10:30 to 12 AM

On Main Street

10K Road Race (Village House Restaurant) (to benefit the Profile High School Class of 2013)
Runners at 9 AM
Walkers at 8:30 AM

Art Show (Peabody and Smith Back Lawn) 9 AM to 4 PM

Book Sale (library lawn) 10 AM to 2 PM

Firemens BBQ-11 AM to closing

GIANT Duck Race (Gale River)-12 PM to 1 PM

GIANT Parade Starting at 1 PM

GREAT Duck Race (Gale River)-2:30 PM

Concert at the Gazebo on the Dow-6 PM

Fire works at dusk!

2010-06-29T08:43:00.000-04:00

A while ago, we said we would start blogging about guests. Today, we would like to recognize one short little old lady who was...very demanding.

It started when Nancy (also our breakfast chef) walked out of the kitchen to visit our breakfast diners. After visiting all the tables she starts headong back into the kitchen and an elderly lady stops her by thrusting a glass in her face.

"THIS GLASS IS DIRTY! GET ME A NEW ONE!" she shouted in her little old lady cranky voice.
So Nancy said, "Of course Madame. I'm so sorry it has a spot on it. We'll get you another right away". "Hmmmpf," was the response.

So Nancy pulls me aside and says, "Get the lady at table 22 a glass, quickly."

Complying, I ran into the kitchen to get the lady a new glass, and ran back out saying, "Here you go Miss."
She looked at me and retorted, "I already got one."
My response was something along the lines of, "Oh, okay."
Heading back to the kitchen I am pulled aside by another table, who NICELY asks for a pitcher of water.
They had evidently seen the lady at the other table as they were looking very sympathetic, and gave me glances throughout the rest of breakfast.
Hurrying back to the kitchen to get there water, Nancy was commenting about the lady (let's just leave it at 'commenting') and how she would blog about her later today, if I didn't first.
Heading back out the nice table, I start pouring water for the young boy who had requested it and something grabs me from behind, about waist level.
I immediately identified the 'thing' as 'her'. After gaining my composure, I turned around and tried not to yell at her. "Yes? Miss?"
"I WANT A PAPER CUP!"
"Yes, of course miss, just a minute please."
Grumbling, she walked away and continued to go around to another table, hopefully she knew the people. I went back into the kitchen grab the cup and lid and head out, groaning mentally.
As I walk out, I hear, "Hmmph, well I guess there are no cups in this place." Please remember I have been gone all of 30 seconds.
When I hand her the cup she acts surprised, "Oh, well you do have a cup for me."

Later, she went out to go golfing, and she was holding the door for her husband (he was getting a key, I think.) and started yelling at him to hurryap.

Yes. Hurryap.

2010-06-26T19:49:00.000-04:00

Congrats to Michael and Melissa Szwed in their fantastic wedding today.
All went well, even though our GM freaked out (she's wonderful, but has a tendency to flip if something isn't 300% PERFECT!).
One of our chefs, Angel, made Macaroni and Cheese, and had 3 bowls left. Each bowl had been out for a while, so they were a little, uhh, crunchy on the top. Anyway, I don't like mac-n-cheese, but when Angel offers you something, you don't say no. So, I dug down a little bit, picked up a forkful, and shoved it in my mouth.
I almost died.
The mac-n-cheese was SOO good! Later, she made me a new bowl of fresh gouda mac-cheese, and when I couldn't finish it all, I almost cried. Well, maybe not, but you get the idea! :)

So kudos to Amanda (GM), Nancy (Innkeeper), Angel (Chef), Steve (Executive Chef-wonderful, BTW), and everyone else who participated in making this wedding amazing!

2010-06-22T17:19:00.000-04:00

Our Fantastic NEW Specials for 6/22-6/27

Tavern

Soup

Tomato and Chick Pea

Entrees

Baked Stuffed Pork Chop
A cranberry, apple, cornbread stuffing topped with a spiced cider glaze

Chicken Paillarde
Thinly sliced grilled chicken breast, finished with lemon, garlic, herbs, white wine, and capers

Baked Sole Mornay
With smoky cheese sauce and buttered bread crumbs

Desserts

Maple bread custard

Profiteroles with coffee ice cream, hot fudge, and caramel

Grilled pineapple, coconut ice cream, and caramel sauce

Fine Dining

Soup

Lobster Bisque
$7

Appetizers

Stuffed mussels casino
$9

Tomato, caramelized onion and chevre cheese croustarde
$8

Salad

Baby field greens with heirloom tomatoes, grilled artichoke, and herbed goat cheese topped with herbed balsamic dressing
$8

Entrees

Grilled NY strip sirloin with sauteed mushrooms and a rosemary red wine reduction
$36

Baked Stuffed Trout
With bacon, tomato and artichoke hearts topped with tomato beurre blanc
$27

Duck Normandy
Roasted half duck with glazed apples calvados, fresh cider, and cream
$34

See you all there!

Neat Guests

2010-06-14T09:07:00.000-04:00

A friend told me the other day that the "story" of this great inn is not its history, its food, its views, or even (horrors) its innkeepers! It is the guests. She was right. So we're asking guests now if we can blog about them a bit. Only good stuff, of course (the potentially embarrassing stuff we'll hide, ignore or otherwise disguise).

Yesterday a nice gentleman checked out. Whe had such fun with him and his bride of 35 years (lovely gal, looked to be about 30 years old - I want her secrets!). He put a smile on everyones face because he loves to tell stories, and make jokes. He referred to himself as the Godfather (and we'll concur to a resemblance both in voice and appearance), but instead of putting folks in cement boots he sold candy...great candy...all his career. I thought innkeeping was a dream job, but boy, unlimited Ghiradelli, Droste, Perugina...I'm thinking his career choice was a fine one! And best of all he has reassured me that my beloved and hard-to-find-as-hens teeth After Eight Mints are still being made (Buy them only around the holidays, he says).

Two weeks ago we had a nice couple in - young (ok, i'd guess mid 30s, early 40s at most - so this means I'm definitely getting older). At checkout I was chatting with them. The gentleman was in a t-shirt, had a bit of a stubble, looked kind of "carefree" - and I pegged him as maybe a plumber, or an auto mechanic, or a computer programmer - definitely not a "suit and tie" guy. So I asked what he did "in real life". Knock me over with a feather. He is the CEO of a major, very well known manufacturing firm. Go figure.

Lon and Mary spent the weekend at local festivals. Saturday was Lupine Fest market where we sold sandwiches (and sold out! the roasted vegetable on foccacia with herbed goat cheese was the best seller, with roast beef on a baguette with horseradish mayo not far behind). Then yesterday it was the annual Taste of the NorthCountry in Littleton with smoked salmon, potato and apple cakes (there was an 8 year old who could not get enough of these - we finally stopped charging him and let him eat all he wanted. Any kid with gourmet taste is ok with me). Chef also did a native strawberry and champagne soup with mint. Oh My. think adult slushie.

Anyway, today I have dealt with the IRS (they insist our numbers don't match up, I keep sending proof that they do...it is like talking to a very polite wall! This is the organization that insisted my mom was alive a full year and a half after she had joined the Lord...). Then, I'm on to payroll, ar/ap (no one believes that innkeepers have bills!), and grantwriting. Oh, and redoing my website.

More later. Come visit and see the lupines.

2010-06-05T13:27:00.000-04:00

Well, the lupines are gorgeous this year, and they have made an impressive comeback from the invasive weed a few years back.
I would highly recommend seeing them before it's to late. And, when you are done taking pictures and exploring the expansive fields of flowers, stop by the inn for an afternoon drink in our tavern.
Your new communications manager,
Mary

2010-06-04T10:21:00.001-04:00

News from Sunset Hill.
Just the other day (and the week before that, and the month before that, going back several years) I grumbled I needed a twenty something to "do" my social networking. Kind of like I need my 7 year old to make the TV remote work at home. Then, I had a revelation! I have a teen. Teens do this. So I have officially hired my beautiful daughter Mary (whom many of you know well) to facebook/blog/youtube/tweet and all that jazz. I'm excited because it will allow me to reach out to all our friends and guests regularly, without getting overwhelmed with the technology involved (remember, I'm best making muffins, not designing web stuff). Anyway, welcome Mary. And stay tuned. Theres lots more good e-stuff coming.

Nancy
worlds happiest innkeeper

Lupine Festival Marketplace

2010-06-03T08:17:00.001-04:00

For the first time, we're participating in the big lupine festival marketplace. Stuck here on our end of the hill, I am ashamed to admit I never get to visit this great open air festival. But we've committed to do more than visit this year. Sunset Hill House will be serving gourmet sandwiches, homemade cookies, and fresh brewed iced tea. Lon and daughter Mary Pearl will be "working" it, and we'll even set out chairs and tables in front so you can relax. Dont forget the concerts every afternoon.

the marketplace is held June 12, 13 (we wont be there the 13th - see my next blog tomorrow to explain our absence), 19th and20th.

Hope to see you there. For more information, check out http://www.harmanscheese.com/market6.html

--Nancy

More Art - in residence

2010-06-02T11:53:00.000-04:00

This is becoming "THE" place for outstanding artists. in 2 weeks we will host acclaimed artist Stapleton Kearns www.stapletonkearns.com as he teaches his third class with us, this time concentrating on Lupines. Then, on beginning on Sunday the 27th, Ron Brown, owner of the Banks Gallery and himself a very respected artist, will teach a class on summer landscapes. We're fortunate to hail these two friends as friends of ours and friends of the inn. Come watch them paint from our lawns, chat with them about the history of White Mountain School art, and enjoy the atmosphere with our own "artists in residence".

Adaptive Gardening Planted

2010-06-01T11:47:00.000-04:00

We welcomed 6 folks this morning to our first adaptive gardening session at Sunset Hill House. After a hearty breakfast of spinach and tomato frittata, they planted the beds they had prepared last week. Soon we'll have fresh tomatoes, parsnips, radishes, potatoes, beans, squash of all sorts, sunflowers...I cant remember it all. We are so excited about this program.

Lon is going through with our energy auditor as I type, seeing how we can be even more lean and green. I hadnt realized it but we have cut our fuel oil consumption 20% in the past 6 years. I knew "turning it down" was bound to work!". Keep your fingers crossed as we pursue two grants, one to install a full solar hot water system for the main inn, and the other to convert our old fire breathing dragon heat system to something a bit more up to date (And with multiple zones! what a luxury that will be, to be able to turn down part of the inn).

we're still here!

2010-05-22T11:42:00.000-04:00

I have been a horrible blogger/innkeeper (fortunately I'm a better innkeeper than blogger). It is always in my mind to write, but I get overcome by events.

The inn is humming along, and getting ready for a very busy summer and fall season. Weekends are nearing sold out already for most of the summer (if you want to come, book now!!!).

Lupine fest is right around the corner - we'll be offering gourmet sandwiches at the outdoor marketplace on June 12th, 19th and 20th. It looks like it will be a great year for lupines - our golf course parking lot is rimmed with thousands. Lilacs are just out now, and should be full for lilac festival next weekend. We have availability for both these floral events, so come visit.

Lon bought a new mower for the golf course and is having a grand time putting around with his new toy. It has allowed us to make the aprons larger, and by all accounts the course is in fantastic shape.

I've been up to my ears grantwriting - we're hoping to get a grant to underwrite both a full solar hot water system for the main building, as well as to replace our old (and as many of you know, cranky and inefficient) steam heat system (it is circa 1880, so I think it has reached the end of its useful life). Keep your fingers crossed for great results for us. So far in the grantwriting process, I've used 3 toner cartridges and 2 reams of paper. And this is and "environmental" grant!!! Seems they could go paperless for this somehow!

The restaurant is open 6 days a week (Tuesday through Sunday) beginning this week, and we're still offering great tavern specials as well. We even have a golf and dine special at $29.95 every day except Monday and Saturday.

More later - I promise.

2009-12-31T17:52:00.001-05:00

Sunset Hill House Saturday Special from $49pp w/ bfast! 800-SUN-HILL

2009-12-22T09:48:00.001-05:00

All inclusive holiday getaway. Lodging, dinner, breakfast, warm cookies, XC skiing, snowshoeing. $99pp! An unbelievable deal. Merry Christmas from Nancy and Lon

Let it Snow!!!

2009-12-09T08:08:00.000-05:00

It snowing. Beautiful, white fluffy stuff. The fires are glowing in the fireplaces, croissants are baking in the oven, coffee is made and smells wonderful. I just know it is going to be a magical Christmas here!

Innkeeper's goals today:
Track down my two dishwasher/shoveler/jack of all trades guys to 1) wash dishes, 2) shovel, and 3) unload the basement, the barn, and the closets of all the stuff for the yardsale on Saturday. They were supposed to be here yesterday...time for the "i'm disappointed in you" chat.

Track down my 6 year old son and get his height and weight for a post adoption report that our social worker has been so very patient with. His nickname is tadpole - and it fits him. He is a slippery little twirp. This boy thing though is a great deal of FUN - they are absolutely different creatures than girls. Girls have teaparties in the bathtub. Tad skateboards naked on his tonka truck. Girls play witn mom's lipstick. Tad shaves off half an eyebrow with dad's razor.

Sometime we have to put the tracks on the groomer and get the skis out in preparation for the weekend. Lon is still nailing down floor at hte house (God willing it will be DONE today...). I have to decide if i wnat to move the washer dryer from my house or get a new one (and how to pay for it if we do the latter).

But right now i have to turn on the waffle maker and make sure the bacon doesnt burn.

Hope to see you all soon at Sunset Hill House

2009-12-09T08:06:00.001-05:00

3 days until the Sunset Hill House Indoor Yardsale, 8am Saturday, Sugar Hill NH.

What happened to foliage season

2009-12-05T11:58:00.002-05:00

One minute I'm hiring a new chef (on September 27th) and the next it is December. I've lost two whole months and am only now coming out of the fog.

In short foliage was nuts (as is usual), and post foliage was filled with our good friend Jim Jealous and his conferees (God Bless Jim, who has hosted 8-10 conferences a year here for the past decade). Jim has moved, much to everyone's dismay, to Oregon and intends to take some well earned time off, but gee - anyone out there want to offer a set of conferences here this year? I'll truly miss you, and all your crew!

Of course, we have two new children in addition to our two "old" children who need loads of attention (and of course I love to play with the kids more than pay the bills...who wouldn't?). It is their first Christmas and they are getting the idea that this is GOOD. Yani dances with our light up Santa and says "I love you Santa", and Taddy is just loving all the ads for toys on tv!

Then we moved to our new house - or rather we are in the process of moving. I am ashamed to admit what I found lurking under our bed at the old apartment. I may never buy a sock again. I figure it will take another week to get that cleared and totally moved, and I really have to do it by next Friday as on Saturday the 12th there is the (drum roll) GIANT SUNSET HILL HOUSE YARDSALE.

Think a decade worth of stuff crammed into a 20,000 sf inn. and all our personal stuff uncovered in the move from a decade in storage. Anyone want to help set up? Uncover stuff? Run this? I'd really love some help!

Lots of exciting things going on here, like a $69pp special including dinner (!), and the fact that our Tavern is now open Tuesday through Saturday nights. I'll post more shortly about wonderful Chef Steve.

In the meantime, time to make the beds...

Nancy

todays specials

2009-12-05T11:58:00.001-05:00

Chef's dessert today: Homemade chocolate decadence truffle tarte. Start with a 11 lb bar of really fine dark chocolate, a boatload of butter, and a few eggs... Oh My Goodness is this good. Try it in the main restaurant or the tavern tonight. Yum

Foliage Season

2009-09-23T15:52:00.000-04:00

The leaves are turning! The leaves are turning!

The colors here are lovely, and I expect we'll hit peak in about 10 days - but this weekend will be stupendous! Besides, there is the pumpkin festival on Saturday in Franconia, and the Antique Show in Sugar Hill - it will be a great weekend!

Hope to see you soon.

ps: new family is doing fine - the kids are adjusting and just yesterday our daughter came out with "hold your horses, mama". Out of the mouth of babes...

Nancy

I'm such a baaaad innkeeper

2009-08-17T10:17:00.000-04:00

Social marketing - yikes.

I love the ability to reach out and touch all who read this blog. I'm just lousy at posting on it!

We're hosting a gala art show beginning on labor day weekend that we are all very very excited about. It will feature the "new White Mountain School" artists - all juried, amazing, creative oil painters, and their paintings of properties protected by the Ammonoosuc Conservation Trust. The inn is donating the property and some staffing for the three week show, and the Trust is reaping the benefit.

There will also be a gala banquet on Thursday the 3rd of September to kick things off, a reception on Friday the 4th, and on Friday and Saturday we will feature painters on site working on their works! Its going to be amazing. Book now for the Thursday dinner at 603 823 5522 - the cost is $55.00 pp inclusive of all taxes and tip, and 15% of the meal price goes to the trust.

The inn is fantastic. We've replaced all the lights on the function porch, and are replacing many of the interior common area lighting as well - the ones we had were just decrepit. Guests are happy, which is the key thing! And recently the weather has been wonderful, so the pool and the lawn chairs are full!

Lon and I, along with Mary Pearl and Addy are settling in with our two new children, Yani and Tad, whom we adopted from China in June. Yani, age 9, is a drama queen and pink princess who adores anything glittery and wants her ears pierced in the worst way. Tad is a 6 year old BOY. Boys are justa different species I think. He is such a monkey and into everything, but at the same time calm and restrained. They are a great fit for the family and the inn (Yani loves to pour coffee at breakfast in the morning), and we truly believe God gave us a perfect match. We love them all so very much.

Concurrently we are finally building our house around the corner (living on site in 600 sf with 6 people is just a little too tight...). The sheetrockers are in as I type - I so cannot wait to move in!!!

Anyway, hope you all will visit us soon - we have labor day availability.

My best to all!

Nancy

Thanksgiving Chardonnays

2008-11-27T08:28:00.001-05:00

Thanksgiving time floods the papers and television waves with novel ideas to cook turkey, and new wine pairings for the annual bird. Call me a stick in the mud, but my favorite with this American feast is a toasty buttery California Chardonnay. And one of my favorite things to do with the Chardonnay (other than drink it) is to make gravy with it.

Chardonnay, originating in the Burgundy region of France, is grown in more places all over the world than any other grape. In fact it is the second most planted white grape in the world (falling to Arien, which is planted almost exclusively in Spain). For developing countries this easy to grow and vigorous grape is often their first and easiest foray into the international market.

It is a very neutral grape, picking up much of its character from the land or terroir on which it was grown and the methods used to vinify and age the wine. A crisp and elegant Chablis from the flinty hills outside Burgundy and aged in steel, is a far cry from the fruity oak bombs of California. France’s buttery Meursaults from Burgundy cant be compared to the tropical fruit filled Chardonnays of the new world. And it is a key component of sparkling wines and champagnes.

When making Chardonnays, there are two preeminent decisions a winemaker takes. The first is whether to use malolactic fermentation, which breaks down the harsher malic acid into lactic acid, which gives a buttery and smooth flavor. If malolactic fermentation is not used, the wine offers more of a green apple palate. The second decision is to use oak – or not. Without, the wines are crisper. With, depending on how much the oak is charred first, flavors of smoke, cream, spice, vanilla all appear. Since my thanksgiving table is redolent with butter, roasted skin on the turkey, creamed onions, warm spice in my squash and vanilla in dessert, I prefer the wines that are made using malolactic fermentation, with a good dose of toasty oak. California Chardonnays fit the bill.

In California, premium chardonnays come from areas blanketed in coastal fog, such as the Carneros, and Russian River Valley, which slows the ripening of the grapes allowing their flavors to develop. Truchard vineyards, in the Carneros, makes a fantastic and well structured Chardonnay that I’m happy to have on my holiday table. Grapes are harvested cold then whole cluster pressed. The wine is barrel fermented in French oak, and aged on the lees for 10 months. These techniques produce a complex, full-bodied wine with a delicate structure. I enjoyed the elegant 2004 vintage, which offered layers of hazelnut, pear, apple and spice. I checked the reviews, and each and every vintage has performed very well, so don’t fear the year!

California chardonnays can be found in all price ranges. The Truchard is available locally for about $27/bottle.

One hallmark here at Sunset Hill House for our annual Thanksgiving feast is Chef Peterson’s chardonnay pan gravy. Simply deglaze the turkey pan with a cup of the chardonnay you will be offering at dinner (layering those flavors is both unexpected and sublime), then continue on with your favorite recipe, reducing the stock or water accordingly. Don’t be concerned about wine in the baby’s food - the alcohol will evaporate during cooking.

I’ll drink to your happy Thanksgiving, filled with all the treats of this American tradition.

I'll Drink To That!

2008-09-12T09:23:00.000-04:00

Move Over Dear - A Great Surprise

Boy, did I get a surprise a few weeks ago. My husband and I were dining at one of our favorite summertime places (Lago, Meredith), and we asked what reds they had by the glass. The server quickly recommend the Cline Old Vines…”What is it – a Zinfandel?” we asked. She said yes, and we happily ordered it.

She brought to table a deep, inky wine. One whiff of forest loam, dust, alcohol, red fruit and pepper told us it was the strangest zinfandel we’d ever experienced, and a taste confirmed that whatever it was, Zin it was not. Its flavor followed suit: earthy, a little musty, powerful, tannic, with soft red berries and warm spices. Frankly this mystery wine was very very good. So, the obvious action was to ask to see the bottle – and all became clear. We were enjoying a Mourvedre (moo-ved-ruh…remember “move over, dear”), one of the emerging varietals, and one we had not previously had a chance to taste on its own.

The vine was nearly pushed to extinction by the Phylloxera epidemic, and most of today’s vines were planted after WWII. Mourvedre is typically grown in coastal areas. In France’s Southern Rhone it is often blended with Grenache to soften it and add structure, and it is a major component of Chateauneuf Du Pape and Bandol. Mixed with Syrah and Grenache - especially in Australia – it makes the great big GSM’s that we love. In Spain, where it originated, it is the principal black grape on the southeastern coast. In California, though, a quick bit of internet research discovered that there may be as few as 500 acres under cultivation with this late ripening grape.

Typically Mourvedre can be very alcoholic, tannic, and gamey, with warm spices and blackberry and violet. If processed in oak, it can become tarry and smoky.

The Cline Ancient Vines which we tried from California’s Contra Costa which is in the central coast/bay area, is firm, intense, and offers herbal flavors along with pepper, berry, plum and cassis. It finishes with a dusty, earthy berry flavors. We enjoyed this with a grilled strip steak, but it would be fantastic as well with lamb or pork tenderloin.

As good a surprise as the wine itself was its price: Available in the state for under $20.00 a bottle. I’ll drink to this: A fine new find!

Lon and Nancy Henderson are the innkeepers at Sunset Hill House in Sugar Hill where they manage a 170-lable wine list that has been a Wine Spectator award of excellence winner for the past 3 years. Their acclaimed Restaurant at Sunset Hill is open to the public for fine dining and private events for up to 200 guests.

Sunset Hill House and NHLRA assist fire victims

2008-08-26T08:31:00.001-04:00

NHLRA and Sunset Hill House Assist Inn at Danbury after Fire

The New Hampshire Lodging & Restaurant Association (NHLRA) is pleased to have donated $1000 from its NHLRA Catastrophic Fund to the Graf family, who lost their home and incurred damage to their Inn as a result of a fire on Friday, August 15^th. The Catastrophic Fund was created through the generosity of NHLRA members to help those in the industry when hardships or disasters have occurred.

Robert & Alexandria Graf have been residents and owners of the Inn at Danbury for the past six years. The Grafs and their four children lived in the 150-year-old barn that was attached to the Inn.

The NHLRA has also been actively seeking donations from local businesses and the community. If you would like to make a donation, please do so at one of the following locations;

The NHLRA (New Hampshire Lodging & Restaurant Association)

14 Dixon Avenue, Suite 208 Concord, NH 03301

(603) 228-9585

Sunset Hill House

231 Sunset Hill Road, Sugar Hill, NH 03586

(603)823-5522

You may also mail donations to either of these locations. Donations will also be accepted on September 4th, at the NHLRA End of Summer Member Mixer, at the Red Jacket Mountain View Resort and Spa in North Conway. For more information or to RSVP for te mixer, please contact the NHLRA.

In order to get things up and running and to send the four Graf children (three girls ages 12, 16 and 20 and one 15-year-old boy) back to school with everything they need, NHLRA is asking you to please try to send donations by August 26.

What is needed:

The Grafs need all the things required to set up a household. The children need school supplies, athletic gear and clothing.

Gift certificates are also a great way to allow the family to purchase the daily items they need.

In order to help the Grafs get back on their feet in time for their annual Oktoberfest, donations of paper products, tents, warmers for food and other items necessary for an outdoor food festival are appreciated.

SUNSET HILL HOUSE RECOGNIZED FOR FALL FOLIAGE VIEWS

2008-08-26T08:02:00.000-04:00

Sugar Hill, NH– Sunset Hill House was selected by BedandBreakfast.com editors as one of the best undiscovered inns for fall foliage trips.

“Sunset Hill House has always been one of our favorite fall foliage destinations,” stated Sandy Soule, Editor of BedandBreakfast.com and one of the most highly recognized authors in the B&B industry. “It is an amazing, scenic fall foliage choice,” Soule stated.

“We are delighted to have been chosen and proud to be in such good company in this list of great places for fall foliage viewing,” stated Lon Henderson, World’s Happiest Innkeeper at Sunset Hill House. “It is gratifying to be recognized among the top inns in the United States for exceptional views and autumn appeal. We believe that our location, our romantic amenities, and our attention to guest satisfaction contributed to our being selected by BedandBreakfast.com’s editors. Besides, there is no doubt that we have the best mountain views in the universe!” explained Henderson.

Sunset Hill House is a full service inn atop the Franconia Ridge, overlooking 40 named peaks in a nearly 360-degree view. Its 30 guest rooms look directly onto NH’s rugged White Mountains, including Franconia Notch and Mt Washington, or across the golf course to Vermont’s fabled rolling Green Mountains. On site there are two restaurants, including the Chaine des Rotisseurs accredited Restaurant at Sunset Hill, which also boasts a series of Wine Spectator awards, and a casual tavern.

Call 603 823 5522 or visit www.sunsethillhouse.com for reservations or more information on Sunset Hill House for your upcoming getaway.

BedandBreakfast.com is the leading online bed and breakfast directory and reservation network, listing nearly 7,000 B&Bs and inns throughout the United States and internationally. A variety of search functions and extensive maps enable inngoers to find the perfect B&B. Travelers can make reservations online, purchase gift cards welcomed at nearly 4,000 U.S. and Canadian bed & breakfast inns, subscribe to free newsletters, read and write independent reviews, and post questions on expert-hosted message boards.

I'll Drink To That!

2008-07-10T10:29:00.000-04:00

Ever since the movie Sideways came out in 2004, Pinot Noir has been a hot commodity in America. Indeed, that year our sales of this wonderful varietal doubled – and the price wasn’t far behind. While researching this I found a study which showed that between 2004 and 2007, in California prices per ton for pinot noir increased by about 30%, while the price for merlot decreased proportionately. Demand has remained strong, and because of the challenges of growing this fickle vine supply remains relatively low, so prices are higher than other varietals. But, ohhh – its worth it!

The pinot noir grape we’ve all heard is the most difficult to grow. Pinot Noir likes warm days and cool nights, and is susceptible to almost every bad thing that can happen to a grape: Its yield is inconsistent, and it is sensitive not only to a plethora of rots and mildews (thin skinned takes on a whole new meaning here), but to such simple things as too much sun, or pruning, or soil types.

Pinot noir (black pine, loosely translated, referring to its skin color and the tight clusters of berries resembling pinecones) dates to the 1^st century from the Burgundy regions of France. It is the progenitor of pinot blanc and pinot gris (two more of my favorites). In spite of its difficulty, fantastic examples of Pinot Noir come from around the world, and especially France, New Zealand, Germany (famous since Shakespeare’s time but hard to find here as little is exported) and the US.

Because it is so sensitive, it is easy to see why the old world and the new world pinots are different beasts entirely. New World (including US) pinots are generally higher in alcohol, lower in acid, and fill the mouth and nose with lush dark fruits. Old world vintages however are generally lower in alcohol, with more tannins and higher acid making them juicier and more full bodied. Their bouquet and flavors are more earthy, and their fruit more the tart berries like cranberry and raspberry.

My “new world” US favorites generally come from the cooler climate of Oregon’s Willamette valley. Of those, I’ve always favored the Lemelson Thea’s Selection, and have been happy to offer it to our guests whenever we could get it in stock (low supply, high demand does affect innkeepers and inn-goers in NH). The new 2005 was bottled just last month (fewer than 5000 cases produced), and became available only a few weeks ago. We placed our order early, and were lucky enough to get a few cases.

This pinot is very aromatic, very soft and very fruit forward. Put into English, it smells great, fills the mouth with incredible black cherry and blueberry, and its low acid and aging in oak barrels makes it gentle on the palate. Though lower in alcohol than many US pinots (13.5%) it is still full bodied, has a great tannin/acid balance, and a finish that lingers a long while and is filled with cloves, cherry, and the earthiness of the old world.

Pinot is the ultimate food wine, and I’ll pair this happily with everything from creamy pasta to fish, poultry, pork…Since more of a good thing is usually better, try this with roast Cornish Game Hens offered with a black cherry and pinot noir based sauce and a bit of wild rice for earthiness. You’ll have a simple and very elegant meal, which will echo the flavors of this wine.

When I ordered this wine for the inn, the NH State Liquor Store in Littleton was kind enough to bring in a few (two or three) extra bottles for the general public. It is available at least for the moment at about $35/btl, which for a good Pinot is not a bad price point.

Though tricky to make, a good pinot noir is the ultimate food wine and a great pinot noir, according to Master Sommelier Madeline Triffon is “sex in a glass”. I’ll drink to that!

Fireflies

2008-06-27T10:21:00.000-04:00

I learned yesterday that there are no lightning bugs in Australia. This from a guest from down under who had always wanted to see one. So my children obliged, and we found two kids and one Aussie lady running through the field behind the inn last night at 10pm catching the critters.

Everyone should have a firefly night light once in their lives!

They'll be around for another week or so, I think. Come see our natural fireworks!

Nancy

I'll Drink To That!

2008-06-25T12:45:00.000-04:00

There has been a lot of hoopla in the past year about South African Wines – the newest region in the pantheon of “new world” vineyards. We tried a Chenin Blanc from the Stellenbosch region last fall, and fell in love.

Originally from the Loire region of North West France (think Chateau country) where it was called Pineau de la Loire, Chenin Blanc has been grown world wide for centuries. Because it likes a warm climate, it is widely planted in Australia and New Zealand as well as in South America under the name of Pinot Blanco (not to be confused with Pinot Blanc, a different beast entirely, of which we will write later). Indeed, Chenin Blanc was the best selling wine varietal in the US in the 1970s, and today is the third most popular California planting. In South Africa Chenin Blanc, known as Steen, has been grown for more than 350 years and currently is the most widely planted varietal, accounting for about 1/3 of the vines grown.

Unfortunately, because it is grown so widely, Chenin Blanc can be less-than-memorable. Think jug wine on a bad day. But well done, and this wine is fragrant and characterized by honey and honeysuckle, apple, quince, pear, cantaloupe and honeydew. Its natural high acidity keeps it from being cloying.

Versatility is the cornerstone of this grape - It can be vinified to range from dry (the famous wines of Saumur) to off dry (Vouvray comes to mind), to unctuous botryticized dessert wines. Chenin Blanc forms the base of sparkling wines and Brandy as well. Often it is seen as a neutral palate which can be used to highlight a region’s “terroir” or land - soil, irrigation, and vinification.

The Mulderbosch Steen op Hout 2006 from Stellenbosch South Africa is certainly one of our favorite white wines, and has become a mainstay of the award-winning Sunset Hill House winelist. It is medium bodied, just off dry, with pronounced pear flavors. The acid inherent in this wine keeps it lively and clean, and gives it excellent balance. Lightly oaked, it is smooth and lingers on the palate. No wonder it has garnered so much international acclaim, among which is its inclusion in the coveted “Wine Spectator top 100 wines” in 2007. Even better, it has a price of about $15.00/btl and is available through the NH State Liquor Stores by special order. Go ahead and order a case – it won’t last long once you taste it!

Chenin Blanc makes for easy pairing with many foods, especially those with a bit of spice, as well as fish and light poultry. We enjoyed it this week with Monkfish Dijonnaise – the creamy sweet white fish parallels the wines smooth sweetness, while the racy mustard sauce (with a good bit of the wine added) is tamed by it. This same sauce and wine can be paired beautifully with any mild fish, or sauté some chicken for a quick, elegant dinner. I’ll drink (happily) to that!

Sauce Dijonnaise

In a saucepan over low heat melt 2T butter. Add 1 shallot, minced and cook until translucent, then stir in ½ teaspoon dried thyme, 1T dried mustard powder, 1T grainy mustard and 2T flour, cooking until the flour is no longer raw – about 2 minutes. Add 1 cup milk (cream if you wish to be decadent), and bring to a simmer. Then add ¼ C Chenin Blanc, simmer briefly and serve alongside your favorite mild fish or chicken.

Sunset Hill Employees Receive Serve Safe Qualifications

2008-06-09T15:10:00.001-04:00

Two employees of Sunset Hill House earned their Serve Safe certificate this week. Jesse Delventhal of Bethlehem and Jeff Howland of Sugar Hill both easily passed the national qualification exam offered by the NH Lodging and Restaurant Association, which focuses on sanitation and safe food handling techniques.

NH does not mandate food service sanitation training in restaurants, though a bill to that effect has been floated in the legislature for several years. Nonetheless, the owners of Sunset Hill House, Lon and Nancy Henderson, are committed to ensuring that not just one employee, but each and every cook and chef on staff is Serve Safe qualified. Delventhal and Howland make a total of six out of seven on staff with that qualification. “And the last person will test next month – I’m sure he’ll pass!” says Henderson. “Food safety is a very serious thing, and we want to be 100% sure that 100% of our food is in perfect condition 100% of the time. There has never been a food borne illness incident here at Sunset, and we intend to keep it that way.” Sunset Hill House pays all training and testing fees for their staff in this key area.

Sunset Hill House operates both the NH Tavern and the Restaurant at Sunset Hill as well as the Sunset Hill House banquet facility. Innkeeper Nancy Henderson is a regular contributor to the Courier, and is the Vice Chair of the NH Lodging and Restaurant Association.

Air Conditioners

2008-06-06T08:52:00.000-04:00

Time was, when a/c was unheard of here in the mountains. But as folks' got it at home, they expected the same on vacation as well. Now, I can understand that, but that doesn't change the temperature here. The mountains, where we are fortunate to live, are generally 20-degrees cooler than "downstate". The fact is that it has never gotten over 100 here, and has topped 90 about 2 times in 8 years.

Nonetheless, guests expect to see that little "cooler" knob, so we have obliged them. Now in an old building it is really hard (and hugely expensive) to convert to central air. Since I don't have a spare $150,000 kicking around (no kidding), we place window units in each guest room for the warm season. Usually we do that in June sometime.

Yesterday was cool and rainy, just like the rest of this week, and just as forecast for the next week. I've been sleeping under my electrical blanket, and the fireplace has been on at home. The temperature outside is about 50, and inside about 60.

A very nice guest checked in. Standard room. Immediately came to complain there was no a/c.

I love guests who complain. We can fix it! And indeed, good Amanda at the front desk did so right away. Gave the guest an immediate upgrade to a luxury room with a fireplace and A/C. Guest was happy. Thats easy. We're pleased to do it.

But the question remains: Why on earth do you want a/c when it is 50-degrees out?

Gotta love guests.

--Nancy

A guide for writing on line reviews (and a gripe)

2008-06-04T08:47:00.000-04:00

Ok, I'm ticked off. Some anonymous person (ain't it always the case) posted an online review which called our sweet if overweight cat "smelly", among a host of other complaints. If you want to post a review - good or bad - at least make it accurate. A fatuous comment reduces the credibility of the entire review.

Now this person complained bitterly about everything, three weeks after their stay, from the safety of their home computer. But during their stay nary a peep. Indeed, we ask guests regularly if everything is to their satisfaction and, sure 'nuf, got the vertical head nod.

So, I have to ask the complainants three questions: If the stay was so bad
1. Why did you stay at all?
2. Why didn't you complain to the management (that's me!) or staff so that we could help you?
3. Why did you leave gratuities for your housekeepers and servers?

Dont like the cat? No problem - we'll send him away for a few days and you'll never see him sit in the parlor again during your stay. Don't like the water (no kidding, they complained about the water) - no problem, we'll give you the stuff from a plastic bottle, gratis. Don't like the food? We'll bring you something else, or prepare it differently. Don't like the pillows? We've got a nice assortment for you to choose from. Don't like the weather? Sorry - can't fix that one, but I'll give you some great ideas of fun things to do when it is cloudy!

If you don't like something, tell us, for cryin' out loud. Let us fix it. I can't stand folks who don't have the guts to complain if something isn't to their satisfaction, but feel perfectly justified in posting anonymous reviews stating how unhappy they were. Can't for whatever reason complain at the time and in person? Call or write or email after your stay. Though you have forfeited the opportunity for an immediate fix (and really should not expect a rebate or discount for services rendered and accepted by you at the time - kind of like the folks that eat their whole steak then when the plate is clean say that it was not prepared the way they like it), you will at least let us know that we may need to look at something. And speaking for me, I can guarantee a response.

Seems to me that an individual is responsible - at least in part - for their own happiness! And we as hoteliers are responsible to promptly resolve any problem to the guests satisfaction, provided that 1) we know about it and 2) it lies within our sphere of influence (weather does not lie within that sphere...) If we fail in that responsibility, then go ahead and state your opinion on line. But if you haven't given us the chance to "make it right" for you, then on behalf of innkeepers and hotel folks world wide: "kwitcherbitchin!"

-- Nancy
The world's happiest innkeeper
usually.

There. I feel better.

Things that made me smile...and the drudgery of innkeeping

2008-05-27T08:45:00.000-04:00

Some days you just have to smile. One of the joys of being an innkeeper - the biggest joy - is the wonderful relationships you form with your guests. Those that come back year after year. Kind of like family - you may not see them often (or in my case even remember their name...I'm really bad with that) but when they arrive, or call, it just brightens up your whole day.

That happened twice in 24 hours.

First, my wonderful GM Judy told me I had received several calls from a very pleasant sounding guy named Matt who really wanted me personally to call back. OK - I looked him up in our books, and Matt and found it was the Matt who comes every August, like clockwork, with his girlfriend. Super folks.

So I call back, and get the very excited young lady on the phone. "Nancy - you wont believe it - we're getting married!!! Can we get married there this August while we're up?" I am so happy for them, and so honored that they would want to share that very special day with us. To be such a part of someone's life is a bit humbling. Congratulations, Matt and Jenna. We'll be ready for you on Tuesday August 12th.

The second was an email I got today from another long-time guest. The kind that remembers my kids names and even brings them presents. Way way way too nice. In short, it said - we cant buy a vacation home in NH, so we bought one closer to home and we'll be up for a week in July. Our response to these long time guests (and to anyone whose been here more than a couple of times) - "your reservation is all set" (for crying out loud, why pester old guests with the bureaucracy of a reservation...I know they'll be here). But most importantly, we cant wait to see them again, sit on the deck, and chat over a glass of wine. That is what innkeepers do, sure - but mostly it is what friends do...

How blessed we are to have such wonderful friends!

Innkeeping drudgery today as it is the end of the month. I learned this year that the end of the month isnt...in this case it was Sunday the 25th. So, time to inventory everything (from 1 case of eggplant to $15,000 of wine, and 6 dozen tee shirts...), run the weekly payroll, enter all the cc bills, balance all the vendor statements...Fortunately my wonderful accountants at Bacall and Conniff balance the bank statements ( a job I would not wish on my worst enemy but which dear Chandra undertakes with a smile), create the reports, and generally make sure I haven't messed anything up too badly from the accounting side...

Anyway, I've delayed long enough. Payroll calls.

Nancy

Wedding Sunday

2008-05-25T11:56:00.000-04:00

Memorial day Sunday - and we have perfect blue skies and a light breeze for a wonderful bride and groom. Congratulations Katie and John!

I have it in my mind to post some of the wedding back workings for our brides to read later. The things you'll never see or know about.

This fantastic couple started planning their wedding a full year ago, in June 2007. The one thing they said to me over and over again was that this day was all about their family, and having a great time. And, oh, by the way Nancy, we'll have a zillion kids there.

Now - let me tell you kids are not an innkeeper's delight. They are loud. disruptive. messy. demanding. Many a day our staff has considered implementing a huge surcharge for kids because the issues they cause are inversely proportionate to their size - usually. 5 years ago a 7 year old tried to burn down the inn. 3 years ago a 5 year old came in like a tornado, and destroyed the dining room in 10 seconds flat. Last year one stuffed a peanut butter sandwich in the dvd player, and forced it closed. All these, and more, are painful memories. So, when I heard that we would be welcoming a flock of short people, I did what any good innkeeper does and pasted on a smile and said "how wonderful - that will be great!"

Without a doubt, this is the best group of children we've ever seen. No tantrums. No whining. No running around with parents who don't give a darn. Just a whole bunch of well behaved, happy, laughing folks under 4 feet tall. Three little boys, unrelated, all about 9 months old that look like triplets and smile and coo at everyone. Beautiful little girls with posies who worship our bride. Sweet little boys who politely and quietly check everything out. But the key here is their parents and the bride and groom, who planned for them. Yesterday they all played lawn games, and did arts and crafts. Old and young. Everyone. They even let me make my own visor and play on the bride's team.

Talk, about kind - and inclusive. That defines this couple. There is no doubt their lives will be filled with joy, because they treat everyone they meet with respect and interest, and it is natural for them to treat each other that way too.

Did you know

Barbara hand ironed your napkins so they would hang just right?
We ordered 3 cases of Valpolicella and received 3 bottles? Fortunately the state liquor store in Littleton stocks this item - we bought them out!
Innkeeper's 12 and 8 year old daughters pitched in when we were short staffed at the golf course, and ran the clubhouse on Memorial Day Weekend so that Lon could help in setup (one staffer out last minute)
Nancy mowed the lawns Sunday morning. Note: She is barely heavy enough to engage the safety on the riding mower, and if she hits a bump she flies into the air and the mower backfires and turns off...
Spinach for your spinach salad didn't come in on our produce order - so risking the ire of the entire north country we bought out Shaws market. Hope no neighbors wanted spinach this weekend!
One guest reported that their hot water was ,then wasn't. It went from hot, to ice cold, to hot again...and indeed we verified they were absolutely correct. Bad mixing valve in the main water heaters. Those things aren't supposed to go bad. Easily fixed. Thank you for letting us know before we all had a surprise in the shower (little known fact - the innkeepers share the same water system, so what affects you affects us too).
Dug out the bocce set we had had last year, only to find one of the balls had been attacked by the lawnmower. Ran to walmart to get you a new one as promised - and made the delivery time a good 30 minutes prior to lawn game start time (back roads at high speeds AND walmart on memorial day weekend...)
Amanda made a special trip to the florist to get fresh roses and peonies for your bridal turn down?

Sunday Stats:

Number of chefs and cooks working on your function: 7, with prep beginning on Thursday.
Number of dishwashers: 3
Number of waitstaff: 10
Number of bottles of wine consumed: 71
Total number of staff dedicated to you this weekend: 32

Congratulations to you both, and to your wonderful families. Come back, often, with all the children!

Springtime Weather in the Mountains

2008-05-19T12:53:00.000-04:00

Mid May. The late daffodils are out. The peonies are beginning to show promise. Midseason tulips are in full bloom. I got a tan on Saturday sitting at the golf course reading a book and drinking champange (it was a quiet day at the inn). Yesterday we did all our our spring cleaning at home - windows opened, cabinets washed, and all the boots, snowpants and the like to the garage.

And today it snows. Not a "sticking" snow - just a few flakes after the sleet and hail.

Gotta love New Hampshire weather. I'm inside paying bills, huddling around my fireplace, drinking hot cocoa, and changing dinner plans from chicken on the grill to lasagne...

Check out our new facebook site for Sunset Hill House.

Back to work - time to place the liquor order for the weekend, support a wonderful bride who has to delay her wedding, and (of course) pay the bills.

All the best

Nancy Henderson
World's Happiest Innkeeper
www.sunsethillhouse.com

I'll Drink To That!

2008-05-16T10:51:00.000-04:00

Eternity is two people and a ham – a phrase attributed alternately to Dorothy Parker, Irma Rombauer and Michael Stern (and doubtless countless others) as experienced by so many of us post-Easter. But one ham makeover is worthy not only of a top-end fine dining table, but a pretty good bottle of wine to go with it. And as a bonus, this Carbonara Alfredo melange is quick and simple to make.

When serving a rich cream and cheese based pasta like Alfredo, the choice for a wine is between one that complements the dish, like an unctuous, rich and heavy Viognier; and a one that contrasts, like the classic Pinot Grigio (or pinot gris). The bigger wines like the Viognier can mask the delicate flavors of this dish, while the lean and sometimes spritzy Pinot Grigio cuts through the rich dairy components and cleans the palate so you can enjoy every bite.

Pinot Grigio is believed to have begun in Burgundy as a mutant clone of Pinot Noir. It migrated to Germany, eventually settling happily in Italy, and much later in parts of the US west coast, especially Oregon.. The Friuli region of Italy and the Alsace region of France are especially known for their careful cultivation of what is sometimes called Tokay (not to be confused with Hungarian Tokai).

Pinot Grigio is a light and soft white wine, with fresh citrus, pear and apple flavors, and a light floral bouquet. When aged in oak, as it often is, it can achieve butter, almond and sweet wood flavors as well. Its perfume is gentle, and it can have more color than many white wines, ranging from straw yellow through copper.

Any fine Pinot Grigio will work well for this dish, but remember “you get what you pay for” is especially true here. The difference between a quality wine and the more common mass-market offerings may amaze you.

Cesari’s Due Torri Pinot Grigio from the Venice region of Italy (number 35885 in the liquor store) has been a favorite on the Sunset Hill House wine list for many many years. Its great bouquet is a perfect complement to this dish which, because of its dairy base, has a light aroma. This Pinot Grigio is juicy, making your mouth water. Crisp and dry, we taste full and clean flavors of light citrus, green apple, and kiwi. It finished up with just a little spice and honey, echoing the nutmeg and pepper in the meal.

In addition to creamy pasta dishes, a quality Pinot Grigio is also a fine choice for salmon, or even Asian foods, or simply to sip on a hot summer day while gazing at the mountains. At the price point of about $10.00 per bottle we can find a lot of excuses to drink this wine.

Linguini Carbonalfredo

Bring a big pot of salted water to boil.

Meanwhile, over low heat, in a very large sauté pan (big enough to hold a pound of pasta) melt 2 T butter. Add 2 cloves minced garlic and cook slooowly until it begins to sizzle. You don’t want this to brown at all. Add in 4 artichokes hearts, quartered (about half a can) and 8 ounces of ham cut into bite sized pieces. If, like me, you glaze your ham roast, a quick rinse under warm water will eliminate the excess sugar and render it just fine for this dish. Mix together 1 ½ cups of light cream, one large egg, and a good grating of nutmeg, then add to the ham mixture and warm over low, stirring occasionally. The egg will add in the rich creaminess lost by eliminating the tons of butter and gallons of heavy cream of a traditional Alfredo.

Cook one pound of linguine to al dente. This dish shines with homemade pasta. Alternatively the refrigerated pasta found at the supermarket is very very good, and frankly I’ve been know to open a box of the dried...

Add cooked and drained hot pasta to the warm cream mixture and toss till coated, then gently add in 4 ounces of grated Parmesan cheese. Please, NOT the powdered stuff in a can. That has many other uses – I admit I like it - but this is a cheese-based dish, and your success will be based on you spending the extra $2.00 and getting good Parm. Preferably a big hunk you grate yourself. I find it helps to add the cheese in two batches to keep it from clumping. Pour the whole into a big bowl and serve immediately, passing a pepper grinder set on “coarse” and additional grated Parmesan. This is also good made with mushrooms, chicken, asparagus, peas...choose your favorites and have fun.

If you precede this with a bitter greens salad, (think radiccio, arugula and grapefruit sections with a bit of butter lettuce and a French vinaigrette...) and finish up with some fresh fruit, you’ll have a memorable meal. I’ll drink to that!

--Nancy
Worlds Happiest Innkeeper
Sunset Hill House

http://www.sunsethillhouse.com

The Wonderfully Frustrating Aspects of Innkeeping

2008-05-08T08:26:00.001-04:00

Today when I opened my emails (before my first cup of coffee, no less), the first one I received was an angry note from a very very wonderful and valued employee. She was irate - steaming - about the newspaper publishing a photo of us giving away over $580.00 to a the local Boys and Girls Club ecause the caption was wrong. The caption in the Courier paper states Sunset Hill House gave a part of the profits of the night's dining in our Neighbor to Neighbor charity program, when indeed we gave 100% of the profits, plus an additional cash donation to them.

How often do you get an employee that is hot because she feels her business has been wronged? No wonder we - and our guests - love her.

My letter to the editor (who really is a good guy) follows. Lets hope for a correction!

Dear Justin (Editor of the Courier, Littleton NH)

You have an inaccuracy in the caption under the photo for boys and girls club that was published yesterday. It states that Sunset Hill House donated a “generous portion” of the profits of that night’s charity dinner to the boys and girls club. In fact, we donated 100% of the dining profits that evening, PLUS an additional cash bonus to this worthwhile organization. This is the 2^nd year we have been honored to welcome this great group, and to write them a substantial check.

In the past two years we have run five neighbor to neighbor dinners for the community, and in each case have donated both all the dining profit plus an additional cash award to the charity. This totals are in well excess of $4,000. Combined with our other giving programs, our total community donations in the past 12 months year exceeded $15,000, mostly to local parties.

I challenge any other business, including the Courier, to become this financially involved in the community. In the meantime, I would appreciate a correction.

What do you all think?

- Nancy

I'll Drink To That!

2008-05-07T16:22:00.000-04:00

It’s hard for me to stay in my office at Sunset Hill House today. The first breath of spring is coaxing me outdoors to look at the mountains, but I know by tonight it will be frigid again, and I’ll want a heartwarming wine, and some equally comforting food, to warm me up.

Cabernet Franc is my mud season choice as it straddles the seasons easily. One of the great grapes of Bordeaux in northwest France, it is the basis of the famed Chinon and is lighter and fruitier than its big genetic son, Cabernet Sauvignon. It is often blended with Cabernet Sauvignon to lighten and brighten it.

Cabernet Franc is usually medium bodied and has great berry and fruit flavors - especially raspberry, but also blueberry, cherry and plum - which remind me that spring really is just around the corner. It can have some leather, tobacco, and herbal hints as well, adding depth. Lower tannins eliminate much of that dry-out-your-mouth feeling inherent in so many red wines, and its juiciness make it a joy to drink, either on its own or with a meal.

On the Sunset Hill House wine list, in addition to many Cabernet Franc-Cabernet Sauvignon blends we’re pleased to carry the Merriam Vineyards Cabernet Franc from Jones Vineyard in Dry Creek Valley, California. Though not available in the Littleton store, it can be special ordered by the case – ask for wine code number 43097. Only 187 cases of the 2004 vintage were made, so we feel pretty lucky to have it on the list at all. Peter Merriam, the vineyard owner, will present this wine to the public at the inn on March 27^th.

Great pairings with Cab Franc range from cheeses and red meats to pasta and poultry and chocolate. Since heartwarming is the goal today, try it with braised lamb shanks over creamy polenta for a real treat. The acid in Cabernet Franc wine will cut through the fat of this dish both in cooking and at table.

Heat 4 T olive oil.

Dredge 4 lamb shanks in flour, and cook in oil til brown, turning once (don’t fiddle with them!) about 5 minutes on each side

Remove from pan

Lightly brown

4 carrots cut into julienne (long strips)

4 parsnips cut into julienne

4 shallots roughly chopped

Add and sauté for 30 seconds

4 cloves garlic, minced

1 big spring (or 1 tablespoon) rosemary

Add

½ bottle of cabernet franc (save 1 ½ bottles to drink…)

2 cups beef broth

Cover and simmer for several hours, til meltingly tender

Or – put in a crockpot, and cook all day

Or – put in a tightly covered dutch oven and bake at 250 for several hours.

It is hard to overcook lambshanks – but if you undercook them they are miserable, tough and nasty. Time is your friend.

When the shanks are about to fall off the bone, scoop them out and tent with foil, strain out the chunky parts from the sauce (you can discard these as they aren’t much to look at after so much cooking time, but they are so tasty I’d eat them!), and reduce the liquid over a rolling boil to 1 cup of liquid. Whisk in 3 T more butter, a bit at a time. Pool the sauce in the bottom of a large bowl or deep plate (a big pasta plate works just fine), add a dollop of creamy polenta infused with goat cheese, and the lamb shank on top, garnished with a bit more fresh rosemary.

Great side dishes? Sauté some fresh parsnips, sprinkled with ¼ t of ground ginger til golden. Or stir fry fresh cabbage til lightly browned and still crisp.

And since Cabernet Franc goes so well with chocolate, a decadent chocolate mousse topped with a raspberry might be just the trick. Or for a simple solution, head down to Chutter’s for a bit of their wonderful fudge or a decadent truffle.

Sources: Lamb Shanks are not normally stocked around here, but can be special ordered at Porfidos Market in Littleton

Enjoy!

Nancy Henderson
World's Happiest Innkeeper
Sunset Hill House
Sugar Hill NH
www.sunsethillhouse.com

Beginning of the Sunset Hill Blog

2008-05-07T16:01:00.000-04:00

When we bought the inn way way back in 2000 (yikes!) internet travel marketing was a new beast. We were supposed to have a website that came with the inn, but that proved inaccurate. So we started on our own. 9 years, 2 website major revisions, and three IT professionals on staff (a hardware/networking guy, a internet/marketing guy, and a webmaster), we're starting our own blog.

I see this as a place to pontificate on wines and foods as those are some of my favorite things (ok, the local paper has me write biweekly and I thought I'd share the articles here, with some recipes), and a place to relate all those nutty things that happen in an innkeeper's day. Most of all, I want to see your input about Sunset Hill House, and Sunset Hill Golf Course.

Looking forward to welcoming you all to the Sunset Hill House blog!

Nancy Henderson
Worlds Happiest Innkeeper
Sunset Hill House
Sugar Hill NH