This visit marked our tenth anniversary at the Hamanassett. For the tenth year in a row, it seemed like a whole new place. Ashley and Glen are always making improvements to our room (the Inverness) and to the inn. With the accommodations and the friendliness of our hosts, it's like being at home. This past year alone, Ashley and Glen added French doors that led to a wraparound veranda in the Inverness room.
Ashley and Glen were, as usual, ready with restaurant suggestions, places to visit, and directions if we needed them. These suggestions come from personal experience, since our hosts visit these places themselves before they would think of recommending them.
As always, we appreciated the special amenities our hosts provided, including the port wine and sherry they leave in the dining room and living room, the overstocked common area where you have your choice of soda, tea, coffee, and snacks. Simple pleasures like the never-ending supply of freshly baked chocolate chip cookies right outside our room are just what the cookie monster--that would be me--ordered. Sorry Ashley, I couldn't resist and I cannot tell a lie. It was I that kept emptying the cookie jar.
This visit, Ashley and Glen outdid themselves with the breakfasts, which shouldn't surprise us, but still does. Where should I start? The pears in caramel sauce were the best. The pumpkin chocolate chip muffins, which Ashley makes especially for us every visit, were even better than I remembered.
This year, Ashley made a couple of new dishes for us, which surpassed even her usual brand of excellence. There was the orange sliced fruit course (orange slices, swimming in a sugary Grand Marnier sauce). I expected tartness from this treat, but was surprised with savory sweetness instead.
Another new breakfast was the Dutch Cradles. How do I begin to describe this? Tons of sliced apples in a gigantic puff pastry shell, covered with a sugary cinnamon sauce.
As if that wasn't enough, on our last morning, Glen made "Eggs Bubba" for us. Was that breakfast or dinner, Glen? This was a medallion of chicken fried steak, covered with a poached egg in a southern cream gravy served on home made biscuits, with a side of stone-ground grits. I'm a northerner that never developed a taste for grits, but I've been converted. We're coming back for this one, y'all.
Once again, thanks for a enjoyable and memorable visit. We look forward to our next visit, which we've already booked.
Holly and Joe
Room Tip: You can't go wrong. We love the Inverness room, but we've toured all the other rooms and the...
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