I'd like to take a minute to share with you some of the things we've accomplished and enjoyed this year...
* It was an honor to be featured as "The Best Country Inn" on "The Official Best of Utah". View the video on our homepage!
* We've had the pleasure of welcoming guests from nearby states, from across the country, and even from other countries!
* The Salt Lake Tribune featured a story on our Bed & Breakfast.
* Facebook reviews consistently 5 star!
* We have been working with the visitcedarcity.com organization and other organizations to set Lizzie’s Heritage Inn as a southern Utah best place to stay.
* Family reunions have been held at the Inn, and we've also been making plans for weddings!
I am sincerely grateful to you for your support this year! We've built many great relationships with our guests in 2018 and are looking forward to welcoming many more in 2019.
Happy Holidays from the entire team here at Lizzie's Heritage Inn!
As Thanksgiving 2018 nears, I can't help but feel gratitude and love for all that I have, all that I am blessed with. I can't think of a holiday that has a message as strong as Thanksgiving. We give, we share, we laugh, we eat, and we take the opportunity to express gratitude and love for all we have.
Thanksgiving is a time that we come together with friends and family to celebrate. It's a day about gratitude and appreciation. Sometimes we get so busy in our daily lives that we forget to really express how grateful and blessed we are. Thanksgiving is that special day in the year that is set aside as a reminder to honor and show gratitude for family, friends, and all we are blessed with.
Thanksgiving is also a day for sharing. We share memories, special moments with loved ones, and of course all those family favorite recipes that have become traditions through the years.
One of our family favorite Thanksgiving recipes is our Cranberry Relish. I hope you enjoy this version of a holiday classic.
Here we are at the end of yet another amazing and eventful year, ready to welcome 2018! For my family, we will continue our tradition of joining together on New Year's Eve, playing games, eating some of our favorite foods, and ending the night banging on pots and pans in the middle of the cul-de-sac at midnight. I always start the new year watching the famous Rose Parade, then we continue the day bouncing around from house to house visiting, watching movies and playing board games, basically just soaking up the last of the holidays and spending time together as a family before life has to go back to normal again.
In 1870 the same year Lizzie’s Heritage Inn was built by my great-great-grandparents, families would have had a slightly different take on ringing in the New Year…
New Year’s Day was a day for gentlemen—especially young, eligible bachelor gentlemen—to go from house to house making New Year’s Day calls. Ladies would get together to hold open houses on New Year’s Day, with punch and buffet snacks at various homes. The men would go from house to house sampling the food and punch, and leave a calling card and sign an autograph book at every home they visited.
The Des Moines Leader newspaper listed before New Year’s in 1874 that:
“Our New Year’s callers will not be disappointed this year, for the ladies will very generally throw open their houses, and New Year’s will be a merry day. The following ladies will receive at their homes . . .”
Thanks to the Feeding America: The Historic American Cookbook Project historic food research site, we are able to share with you a punch recipe for your own celebration. The recipe can be served with or without alcohol. It is from La Cuisine Creole, published in New Orleans by Lafcadio Hearn in 1885.
A Fine Temperance Beverage
To the juice of a dozen lemons put one pound and a half of double refined sugar, and a picked quart of raspberries or strawberries; pare a ripe pineapple and slice it, put over it half a pound of sugar, stir the lemon juice with the sugar, crush in the berries slightly bruise the pineapple and chop it up in small pieces.
Put the lemon juice in a large punch bowl, add to it three quarts of ice water, then put in the strawberry and pineapple juice, stir it until all the sugar is dissolved, and then set it on ice.
Serve in punch glasses.
Add to the above mixture a bottle of champagne, and a bottle of white wine, and you have a very delicious punch for festive occasions!