Saturday, December 11, 2010

New Year's Eve Weekend Special at River Run Cottages

New Year's Eve at River Run Cottages.

Barb and Will would like to invite you to join us for a New Year Eve weekend Special.  Imagine you and your loved one bringing in 2011 at one of the Best Places to Kiss in the Vancouver area.  Then staying on to enjoy the party afterglow nestled beside the fireplace.

Our New Years Eve weekend special includes:
  • Two nights stay in your choice of cottage, along with our gourmet breakfast, brought to you in the privacy of your cottage.
  • Champagne, party favours and snacks to bring in the New Year on Friday. 
  • Then for Saturday, our after-party basket with all the things you need to curl up in front of the fireplace to relax and enjoy the morning after in style with your loved one.
The cost for the Friday 31 December and Saturday 1 January weekend is $450 plus applicable taxes.

Thursday, September 30, 2010

Recipe: Brown Sugar Shortbread

This basic shortbread recipe is a family recipe that our daughter Andrea loves. It lends itself well to cookie cutters, so it’s perfect for Christmas and other special occasions … as well as for River Run guests, of course!

Brown Sugar Shortbread

1 cup salted butter, softened
¾ cup light brown sugar, packed
2 tsp pure vanilla extract
2 cups all-purpose flour

Preheat oven to 325ºF.

In a large mixing bowl, cream butter and sugar with an electric mixer at medium speed. Scrape down sides of bowl. Add vanilla and flour, blend thoroughly on low speed.

Roll dough and cut into shapes. Place on ungreased cookie sheet.

Bake 17-19 minutes or until cookies spread and turn light golden brown.

Remove to baking rack to cool. Decorate with icing, sprinkles, etc. if desired.

Enjoy!  To set up your own Romantic Getaway, check out our availability calendar

Thursday, September 23, 2010

Recipe: River Run Cookies

These cookies are as nutritious as they are delicious. The dough keeps really well in the freezer, so you can bake small batches at a time.

We do this as our Bed & Breakfast has only four cottages, and Will loves them so much that I always worry about having enough for our guests!

River Run Cookies

1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp soda
1 tsp salt
1 cup white chocolate chips
1 cup chocolate chips
1 ½ cup dried cranberries
1 cup coconut
1 cup rolled oats
1 ½ cups granola

Preheat oven to 325ºF.

Cream together butter, sugars, eggs and vanilla. Add remaining ingredients and mix well. Batter should be thick.

Drop dough onto cookie sheet in large drops (we like them big).

Cookies are best if they are slightly undercooked, so we recommend 10-15 minutes. Your oven might be different than ours, so keep an eye on them and remove when golden brown around the edges and slightly soft in the middle.

Remove to baking rack to cool. To set up your own little getaway, check out our availability calendar

Enjoy!

Tuesday, September 21, 2010

Welcome back to the Snowbirds of River Run Cottages

What's New at River Run?
September 2010 Issue.

Hello to our Indian Summer on the coast at River Run Cottages and the Return of the Snowbirds

Fall is now upon us here at River Run Cottages Bed and Breakfast, school is back in, the kids are off to University, and now iss the time to stop and watch for the return of the Snowbirds to Ladner, the Vancouver area and Reifel Bird Sanctuary.

The Lesser Snow Goose migrates 400 km from Wrangel Island off the coast of Siberia wintering in Westham Island (Ladner) and some going to southern California.
Upwards to 20,000 stop to feed on the farmer's fields in our area.








Our Snow Geese start arriving at the Sanctuary in early October and are often referred to as the "Fraser-Skagit” flock or subpopulation, as they move back and forth between the estuaries of the Fraser and Skagit Rivers. The Sanctuary marking the center of the Fraser River estuary.

During their stay here, favourite natural foods for these birds are the intertidal marsh plants of the estuary. Marsh plants such as bulrush (Scirpus americanus) store starch reserves in their roots and rhizomes. The geese dig up these food sources using their strong bills. The soils in the Delta area are rich in iron compounds, and stain the head feathers of the geese orange when they have been digging in the marsh. In the spring, the green growth of pastures and marsh plants such as sedge (Carex lyngbeyi) are popular foods.
Agricultural crops are also eaten, although most are harvested by farmers before the snow geese arrive. Leftover potatoes often remain in the fields, and the geese dig these up. Local farmers all participate in a program called “Greenfields” which coordinates the fall planting of green growing grass cover for these geese, other wildlife and soil enrichment through the Delta Farmland and Wildlife Trust.

The snow geese provide spectacular wildlife viewing for our visitors. They form very large dense flocks which feed, rest and fly over the Sanctuary, neighbouring farmland and nearby Fraser marshes every day. They are restless and constantly moving when Bald Eagles, people and dogs are nearby. Within the flocks, visitors can often identify family groups. The young born that year are fully grown before they migrate to this area, but their first set of adult feathers is grey, not white.

Small groups containing two white birds and several darker birds are likely family groups. The snow geese regularly sleep on the water in large dense flocks, sometimes out in the marshes of the estuary, and sometimes in the quiet river channels around the Sanctuary.

Book a two night or more visit and stay during the midweek between the 1st of September and the 31st of October and we will offer a 10% discount .

All you have to do is email us at River Run and mention that you are here to see the Snow Geese.

We wish you all good health and look forward to your next visit.

Will and Barb

Thursday, September 16, 2010

Recipe: Lemongrass and Chervil Sauce

We do catered dinners for River Run guests on request, and this lovely sauce is one we use on scallops and seafood dishes.

It’s our variation of a recipe in Fresh, a cookbook by John Bishop of Bishop’s Restaurant in Vancouver. In the summer months, we use our own chervil and tomatoes from the pots growing on our decks.

Lemongrass and Chervil Sauce

½ cup shallots, chopped
½ cup lemon juice
¾ cup lemongrass, chopped
1 cup white wine
2 cups heavy cream
pinch salt
pinch pepper
2 tbsp fresh chervil, chopped fine
2 tbsp tomato, seeded, finely diced

Combine shallots, lemon juice and lemongrass in a stainless steel sauce pan. Bring to a boil and reduce until the liquid just covers the bottom of the pan.

Add white wine and reduce again by half.

Add the heavy cream and bring to a boil. Strain immediately and season with salt and pepper.

Set aside until the scallops are cooked. (The sauce can be prepared ahead up this point in advance.)

To complete the sauce, bring it back to a simmer, add the chervil and tomato, then remove from heat.

Pour over scallops and serve.

Thursday, September 9, 2010

Recipe: Raspberry Kuchen

This recipe is very easy to make, and very delicious. It’s pronounced “koo-khen” which is a German word for cake.

I found this recipe in one of our many cookbooks. I love to serve it to our guests because it’s a lot like my mom’s recipe that I grew up on ... yummy!

Raspberry Kuchen

1 large egg
¾ cup sugar
¾ cup milk
3 tbsp. veg oil
1 ½ cup flour
3 tsp. baking powder
Sliced strawberries, raspberries, or blueberries

Topping:

3 tbsp. butter
½ cup flour
½ cup sugar

In a medium mixing bowl beat the egg, then add the sugar, milk and oil. Beat together well. Add in flour and baking powder, and mix well.

Pour batter into a greased 8x8 inch square pan, or a round springform pan.

To make topping, cut butter into ½ cup flour and ½ cup sugar.

Spread sliced berries over the dough and sprinkle topping over the berries.

Bake at 375ºF for 25-30 minutes, or until center springs back to touch. Let cool slightly before cutting.

Serve with ice cream, whipped cream, or just by itself.

Enjoy!

Thursday, September 2, 2010

Last Ladner Village Market

It's hard to believe that fall is already just around the corner. The signs are becoming abundant with the leaves starting to turn lighter and the cooler air in the mornings. However, we are still enjoying warm, wonderful days.

Another sign that summer is coming to an end is the final Ladner Village Market on Sunday, September 12th. Each year, Ladner hosts an outdoor street market on 48th Avenue in the heart of Ladner Village beginning in June. The market runs every 2nd Sunday until September and features Artisans from all over the province, local farm fresh produce, live music and entertainers, crafters and food galore.

The Ladner Village Market is an event the whole family will enjoy. The admission is free and it runs rain or shine from 10 am to 4 pm.

Why not plan a weekend getaway at River Run Cottages and head to the Ladner Village Market on Sunday. The market is only a 10 minute walk from the B&B and it will give you an opportunity to walk off the two course gourmet breakfast you just enjoyed!

Recipe: River Run Eggs

The fun thing about recipes is that they constantly evolve. This started out as a copy of Alley Way Eggs from the Alley Way Café in Tofino. It has evolved into this over eight years … and we like our version way better!

For this recipe we use my own homemade salsa. It is slightly sweet but tangy, with a slight heat. But you can use your own salsa (cooked works better than fresh) or a favourite store-bought brand, and create your own variation to enjoy at home.

River Run Eggs

2 English muffins
Miracle Whip
Home-made salsa
4 eggs
Sharp cheddar cheese, grated

Split muffins and toast lightly.

While muffins are toasting, poach the eggs.

Place toasted muffins side by side on a pre-warmed plate.

Spread each muffin half with Miracle Whip, and then 2 tablespoons of fresh salsa.

Top each half with a poached egg, and sprinkle with grated cheddar cheese.

Place under broiler until cheese melts and serve immediately.

Serves two.

Friday, August 27, 2010

Recipe: White Chocolate and Cranberry Scones

This recipe is a favourite with our guests at River Run Cottages Bed & Breakfast, so we serve it often. It's also a favourite of ours. The tartness of the cranberries and the sweetness of the white chocolate create a contrast that drives the tastebuds wild!

White Chocolate and Cranberry Scones

3 cups flour
½ cup white sugar
6 tsp. baking powder
1 tsp. salt

¾ cup cold butter

1 cup fresh cranberries
1 cup white chocolate chunks/chips
1 cup milk
1 large egg

Mix all dry ingredients in first group of ingredients. Cut in butter. Add in cranberries and white chocolate.

Add milk and beaten egg. Mix until combined, DO NOT overmix!

Divide dough in half. Pat the first half into a ¾” thick circle and cut into 6 wedges. Do same with second half.

Bake at 375ºF until golden brown (about 20-25minutes).

Cool on a baking rack.

Enjoy with fresh preserves, clotted cream ... or just by themselves!

Watch our new video!

We just had a new video done of River Run Cottages Bed and Breakfast.



We love it! Tell us what you think!

Friday, August 20, 2010

Barb and Will Celebrate 10 Years at River Run

In June this year, we celebrated our 10th year of living on the river and sharing River Run Cottages with friends and guests. It's hard to believe that the years have gone by so quickly. Since our move to the river, we have been blessed to receive guests from all around the world. We've even had neighbouring guests visit from only a block away. When you enter through the gate at River Run Cottages, you truly feel like you are away from it all. With the sun dancing on the river and the eagles flying across the mountain views, it's a completely different surrounding. Yet, if you like the theatre or sports, we are only 30-40 minutes from downtown Vancouver.

The weather this past July and August have been fabulous. June was a rain-out. But, the sun and the heat finally arrived and we have been enjoying the days kayaking and biking, and the evenings sitting on the deck and having a cool glass of wine. There always seems to be a slight breeze coming off the river so it never feels uncomfortably hot.

Also, this summer, Will had an ankle replacement surgery to repair an old work injury that occurred 20 years ago. The surgeon was pleased with the outcome but Will was told no weighbearing for at least 8 weeks! This has proven to be one of Will's greatest challenges! The novelty of sleeping in bed all day wore off within the first week post surgery. Then out came the wheelchair so Will could supervise the daily activities here. He is still somewhat limited in the amount of time he sits in the chair as his ankle begins to get sore if his leg isn't elevated. As they say "time heals all things" so it's only a matter of time and he'll be walking our daughter, Andrea, down the isle at her wedding in December.

We hope to share our a little paradise with more of you this coming fall and winter. Curl up in the chair reading a novel while you are warmed by the heat of the woodburning fireplace. It is a perfect winter getaway.

Hope to see you on the river soon.
Barb