Come this weekend for a Mother’s Day getaway, either Friday or Saturday. All Mothers receive one Dozen Roses and one Dozen Dark Chocolate Truffles from South Bend Chocolate. Mention our Mother’s Day Special when you make your reservation!
South Bend has so much to offer for a weekend getaway! Check out the ARTSEVERWHERE link and see what you can find to do. Drive here and walk to everything for a “green” relaxing weekend!
The Lily’s of the Valley and the lilacs are making our gardens smell so wonderful right now! Just like Jimmy Johns, we offer free smells stop by our gardens!
Here at the Oliver Inn we always make earth friendly choices whenever possible.
We use CF light bulbs wherever possible , we recycle just about everything we can, we use green cleaning products and laundry soap and we have energy efficient appliances. We use quick dry towels to save on energy, and have switched to a new environmentally friendly shampoos with a 92% waste reduction over the packaging of our previous shampoos.
We buy locally and keep our errands condensed so we use less gasoline. We encourage our guests to walk to local attractions and resturants to save on their gas also.
We bake and cook nearly everything from scratch, saving on packaging products and using more natural ingredients.
What are some ways you are making green choices in your community?
This Sunday April 25th the South Bend Symphony presents its concert with 600 area high school and college students.
The event will be held at the Joyce Center at 4:30pm. Tickets are 5$-15$ call 574-235-9190
or go to South Bend Symphony.
The daffodils are blooming, all the leaves are popping out in their fresh green color! So much going on downtown the next few weeks! It is the perfect time for a spring getaway!
We have been remodeling on of our bathrooms, and it is turning out beautifully! We have added a marble shower with a rainfall shower head and body sprays! Pictures will be done soon! Be one of the first to stay in the upgraded Clem Studebaker Room!!!
Life is so busy for all of us these days! Why not have a 3 day weekend and still go to work on Monday! If you live within 90 miles of the inn, you can arrive on Friday and stay until Monday am. I’ll pack you a special gourmet breakfast for your drive to work ( or you can still have our candlelight breakfast before you leave. If you are in the Central Time Zone you gain an hour going to work, so you can be there in no time!
Plus with our blog special you can stay for 3 nights and only pay for 2! Good through April 30th. Call the inn for specific details.
Save even more by adding our Tippecanoe Dinner package!
I spent the month of February posting great recipes. If any of you tried one of them, I would love to hear how you liked them!
If you haven’t tried them, you can find them by looking for recipes in my blog archives! Better yet , come to the Inn and we’ll cook for you.
Tom and I went to Austin Texas this week to a Professional Innkeeping conference. It was so informative. We got to learn what is new and upcoming in the industry. As well as meet and learn from each other as innkeepers. We are glad to be going home, to be with our guests and serve them even better!!!
Well, at the beginning of February, I challenged myself to write every day about Food and Love. I made it to the end (with the help of my best friend, Kathy!).
Here at the Oliver Inn, we are all about food and love. We try to create a relaxing environment with great food, a special place for you to take the one you love for a great getaway. Remember to keep looking for ways to share food and love with your friends and family every day.
Keep following us for recipes and events as well as our restoration project here at the Inn. I will still be blogging—just not every day. See you in March!
Flourless Chocolate Cake
1 stick plus 2 tablespoons butter
¼ cup sugar
1 1/3 cups semisweet chocolate chips
3 tablespoons coffee
½ teaspoon vanilla
¼ teaspoon salt
powdered sugar for dusting
Grease 6 half-cup ramekins with the 2 tablespoons butter and sprinkle the inside of each one with 1 teaspoon of the sugar. Place ramekins in a 9×13 baking dish.
In a microwave-safe bowl, combine the chocolate chips, stick of butter, and coffee. Microwave for 90 seconds and then stir until smooth and creamy.
In a mixer combine the eggs, remaining sugar, vanilla, and salt. Mix until frothy and almost doubled in volume, about 5 minutes. Fold 1/3 of this mixture into the chocolate. Repeat 2 more times, until all the egg mixture has been folded into the chocolate.
Portion the batter into the 6 ramekins. Add enough water to the pan to come up halfway on the sides of the ramekins. Bake about 20 minutes. The edges will just be setting and the cake will have risen slightly. Cool slightly and the loosen the edges with a dull knife. Invert each cake onto a plate and then flip back over so the top is facing upwards. Cover and refrigerate.
Just before serving, sprinkle with powdered sugar.