Recently on the Cottage Life forum, I posted this question: Five Things a Cottage Guest Should Never Do. I shared my list and asked cottagers to do the same. Judging by the number of cottagers who responded to this posting, I think it touched a nerve.

The real issue for most people is managing expectations. As cottage owners we want/need our guests to behave a certain way. When they don’t resentments seep in and the offending guest is seldom invited back.

What were some of the things that really ticked people off?

1. Arrive unexpectedly (even worse when it’s meal time)
2. Invite extended family and friends to join them, casually mentioning to the host that someone they know might just drop by.
3. Drink the last beer or bring cheap beer and drink owner’s expensive beer
4. Not offer to gas up the boat after using it all day
5. Guests who stay too long
6. Bring a pet without asking and not clean up after it
7. Play their music or crank your stereo
8. Don’t pitch in and help out
9. Arrive empty handed

Sharon, Cottage Life’s forum administrator, directed me to an article, How to Survive a Long Weekend (click to view) as a way to take a proactive approach to this delicate subject matter.

I think as hosts the responsibility falls on us to articulate what we want from our guests. In some cases it’s absolutely nothing. In other instances maybe we need them to bring linen, a meal, chip in for gas or their help fixing the boat ramp.

I’m slowly learning that expectations are resentments under construction.

Dad Fixit from the Forum summed it up best with this:

“Tell ‘em up front what you expect and don’t be afraid to ask (strip the beds, sweep the floor whatever). We’ve followed this rule since we bought our place and knock-on-wood…or my head in this case, we don’t have anyone on the “banned” list and everyone keeps comin back.”

I also like what Heather Bayer wrote,

“You could also write a nice little homily on what makes a good cottage guest, have it framed and place it in the cottage somewhere.”

Great idea, Heather. So we are launching our “Ideal Cottage Guest” contest and invite you to submit your ideas to julie@cottagedaily.com. Five pairs of tickets for the Spring Cottage Life Show (taking place in Toronto March 28 - 30) will be awarded to the winning entries. I will post the submissions so you can download them for your cottage wall.

Cheers,

Julie

Despite the fluctuating temperatures in the east, here in the west, things are downright frosty. The cold weather makes me crave comfort food. Macaroni and cheese, ribs and baked beans, are among my favourites. The following recipes were selected for their great taste and simplicity. O.K., the baked beans are a little bit of work, but I prep them in the morning, put them in to bake and then head outside to enjoy my day.

I hope you enjoy these “One-Pot Wonders“.

Stovetop Cheddar Mac (Rachel Ray’s Recipe)

Pork Noodle Soup with Cinnamon and Anise (Gourmet)

Baked Beans (Gourmet)

Stovetop Cheddar Mac - served it last night to the kids, it’s quick and easy. The trick is to use half-and-half - don’t substitute for milk, you won’t get that rich creamy taste.

Ingredients:

• 2 cups elbow macaroni
• 2 tbsp butter
• 2 tbsp flour
• 2 cups half-and-half, warmed
• one 8 ounce bag shredded extra-sharp cheddar cheese (2 cups)
• Salt to taste

Directions

In a large saucepan of boiling water, cook the macaroni until al dente; drain in a colander. While pasta is cooking, melt butter over medium heat in a separate pan. Wisk in flour, cook for 1 minute. Gradually whisk in the warmed half-and-half and cook, whisking constantly, until the mixture is steaming hot and thick, about 4 minutes. Remove from heat and stir in cheddar until melted. Add the cooked macaroni and season with salt to taste.

Pork Noodle Soup with Cinnamon and Anise -Don’t let the title fool you, this noodle bowl is filling.

Ingredients

• 2 1/2 pounds country-style pork ribs
• 6 cups water
• 2/3 cup soy sauce
• 2/3 cup Chinese Shaoxing wine or medium-dry Sherry
• 1/4 cup packed dark brown sugar
• 1 head garlic, halved crosswise
• 3 (3-inch) cinnamon sticks
• 1 whole star anise
• 5 1/2 ounces bean thread (cellophane) noodles

Directions

Gently simmer all ingredients except noodles in a 6-quart heavy pot, covered, skimming as needed, until pork is very tender, 1 1/2 to 2 hours.

Transfer pork to a bowl. Discard bones, spices, and garlic. Coarsely shred meat. Skim fat from broth, then return meat and bring to a simmer. Rinse noodles in hot water and allow them to soak for 3 minutes in hot water, then stir into broth and simmer, uncovered, stirring occasionally, until noodles are translucent and tender, about 3 minutes. You can serve steamed broccoli, Chinese broccoli, or steamed bok choy on the side, just sprinkle a little oyster sauce on top of vegetables for added flavour instead of butter.

Baked Beans

Ingredients

• 1 lb dried navy beans (2 1/4 cups)
• 1 (1/4-lb) piece salt pork (rind discarded)
• 4 1/2 cups water
• 1 large onion, finely chopped (about 2 cups)
• 2 chopped garlic cloves
• 1/2 cup Grade B maple syrup
• 1 tablespoon dry English mustard (preferably Colman’s)
• 1 teaspoon freshly ground black pepper

Directions

Pick over and rinse 1 lb dried navy beans (2 1/4 cups). Soak in cold water to cover by 2 inches at least 8 hours. Alternatively, quick-soak beans (see cooks’ note, below). Drain.

Put oven rack in middle position and preheat oven to 350°F. Rinse and pat dry 1 (1/4-lb) piece salt pork (rind discarded), then cut into 3 pieces.

Put beans and pork in an ovenproof 3-quart heavy pot with a lid. Add 4 1/2 cups water, 1 large onion (finely chopped; about 2 cups), 2 chopped garlic cloves, 1/2 cup Grade B maple syrup, 1 tablespoon dry English mustard (preferably Colman’s), and 1 teaspoon freshly ground black pepper and stir to combine. Cover pot and bake until beans are just tender, 3 to 4 hours.

Reduce oven temperature to 325°F. Remove lid. Bake beans, stirring occasionally, until most of liquid is absorbed but beans are still saucy, 1 to 1 1/2 hours more. Remove from oven. Stir in 1 tablespoon cider vinegar and 1 teaspoon salt or more to taste.

Cooks’ notes:

• To quick-soak, put beans in a 4- to 5-quart pot and cover with cold water by 2 inches. Bring to a boil, uncovered, then boil for 2 minutes. Remove from heat and let stand, covered, 1 hour before draining.

• Baked beans keep, covered and chilled, up to 5 days.

Here’s to tasty, hot, stick-to-your-ribs cookin’

Cheers,

Julie

When Andrea, and her cousin Sue, along with their combined four children walked into their rented condo in Whistler this past Christmas, they gasped. The carpet was full of mold. In fact it was so bad, they couldn’t take off their shoes. The bathroom was even worse. At $220 a night they were angry and disappointed. This was not a wow experience for these vacation renters.

Renting properties via the Internet is a little like playing Russian roulette, you pay your money and hope for the best. The owner of this condo is actually doing themselves a huge disservice. Sure they may make money in the peak times, but this unit likely sits empty the rest of the year.
Goal is to Have Repeat Customers

If you currently rent out your summer cottage, or your are considering doing so to help cover some of the costs, one of your major goals should be to establish a regular clientele – guests that come back again and again, book a year in advance and come for out-of-season weekends, and rave about your property to their friends, relatives and work colleagues, writes Heather Bayer, a.k.a CottageBlogger, in her book, Renting Your Recreational Property for Profit.

Referrals are the easiest and most inexpensive way to attract renters. It’s also important to note that it’s not one thing that creates a wow effect, but rather a series of well orchestrated, thought-out steps that will exceed a renter’s expectations.

First Impressions Are Critical

Bayer explains, “The WOW comes from that first impression - as you enter the driveway, see the cottage, open the door etc. Check the approach to the cottage and make sure it is attractive. Hanging baskets, flower tubs and flower shrubs do the trick, but make sure they can be watered regularly, or choose varieties that can withstand hot, dry conditions and can go a week without water.”

She also notes, “Remember that sound and smells are important which is why we always leave the radio on Classic FM, and ensure the place smells really fresh. There is nothing more off-putting than old cooking smells or musty/damp odours. If the latter is a problem it cannot be masked with air fresheners. You may need to purchase a dehumidifier to take some of the moisture out of the air. I would caution against strongly scented air fresheners as they can cause allergic reactions in some people. Fresh, fresh, fresh is the key!!”

No Surprises

Make sure the guests know what to expect before they arrive. The pictures of the unit need to be up-to-date and provide as many details as possible. It’s great to have someone there to greet the guests, and provide a brief overview of the cabin or condo’s basic operations i.e. fireplace, hot tub, parking passes and garbage disposal.

Make Sure They Can Get In

If you can’t be there is person, use a lock-box and store the keys inside the unit, or pay the extra money and install a Weiser Keyless Entry System. (www.weiserlock.ca/wei-eng/powerbolt/default.htm they cost $95. This will help avoid the hassle of replacing lost keys.

Welcome book

The importance of this cannot be overstated. Bayer devotes a whole chapter to this in her book. The book should contain the following:

• Clear instructions for operating fireplaces, hot tubs, and appliance
• Policies on smoking, telephone, pets, garbage collection and additional visitors
• Emergency contact numbers including walk-in clinic, fire, police, including yourself or your property management company, how to handle noisy neighbors
• Local information on activities taking place that season
• Where to eat – very important – provide list of restaurants and telephone numbers ranging from high-end to family friendly. Note any delivery services

There are many things owners can do to create a wow experience and most of it is just common sense and empathy. If you’ve had positive rental experiences, I would love to hear about it.

Cheers,

Julie

Imagine walking into a property you’ve rented via the Internet and being greeted to the following:

The woodstove was alight; the table decorated and set for two; Christmas music was playing on Classic FM; table lamps were softly glowing, the hot tub up to temperature, and the lights on the mantel and tree completed the picture. We left a festive wicker gift basket filled with chocolates, wine and some scented candles, and for a couple enjoying their first Christmas together, I can’t think of a more welcoming effect.

This is how Heather Bayer, owner of the above property, prepares her cottage for her renters. She calls it the WOW effect. Bayer is a seasoned pro when it comes to cottage rentals. She along with her partner, Craig White, operate CottageLink, a cottage rental management business in Ontario.

I don’t think I have ever walked into a vacation rental, five star hotel or otherwise, and received the kind of treatment Bayer provides her guests.

During our recent stay in Whistler, I was thrilled that the owner of the unit was actually there to let us in, help us with our luggage, and explain the keys and locks. It would have been great if he was more familiar with the Internet connection, something we struggled with over the next five days. They didn’t leave any candles or chocolates, just some brochures from local tour operators.

Both my husband I agreed that although the place was immaculate and had great amenities, we would not likely rent there again. Why? Because two nights in a row, we were woken up at 3 a.m. by weekend partiers who stayed up listening to music. When I inquired at the front desk the following morning about what we could do, the concierge just shrugged her shoulders and informed us that unless the owners retained the services of a security company, which they did not, there was little that could be done. The broom handle on the ceiling seemed to settle things down around 5 a.m.

Next month, we will take possession of townhouse in Whistler. Our plan is to rent it out when we’re not using it. Based on my previous rental experiences and Bayer’s advice, I’ve realized that I too would like to WOW my guests. Not an easy task considering we live two hours away.

On Friday, I will provide some tips on how to create a welcoming experience for rental clients. It will include: providing a welcome book that covers not only how things operate, but great places to eat, how to prevent guests from locking themselves out, and how to can provide emergency service for guests if you are unable to respond to them yourself.

I love it when my expectations are exceeded. It’s even more delightful when I can exceed others’.

Cheers,

Julie

If you’re heading to the cottage for the holidays and are taking a gang with you, here are some group activities to keep them amused and prevent you from getting cabin fever.

• Puzzles - Placing a puzzle on a side table is like putting out a bowl of potato chips. People will pick away at it until it is finished. It’s a great activity for any age group, but if your crowd is older, you might want to pick up a 500 piece puzzle.
• Gingerbread House - Do not attempt to make one from scratch! Costco, Superstore and any other retail outlet stock gingerbread house kits. They can be assembled in under 45 minutes and cost less than $10. Encourage your kids to get creative and host a prize for the best house. Not sure if they’ll have more fun building it or eating it.
• Movie fest - Invite your guests to bring their favourite DVD or video. Pop a bowl of popcorn and let the credits roll.
• Make your own Christmas movie. Make a documentary of your family’s holiday. Ask them to share their favourite memories of 2007, one thing they would like to do to change the world, and their wishes for 2008.
• Get outside and play in the snow, assuming you have snow of course. Pack the tobaggon, the foot warmers and a thermos of hot chocolate with a nip of Bailey’s and hit the slopes.
• Take along a yoga DVD and mat to the cabin. Try doing it first thing in the morning before anyone else is up. It’s a great way to stretch and centre yourself, especially if you’re holidaying with a large group.
• Board game tournaments - Break out the Scrabble or Monopoly board. If you are looking for something new, here are Amazon.com’s best sellers: Are You Smarter Than A 5th Grader, Apples to Apples, and Blokus Strategy Board Game. Play nice.

I always love to hear what you’re up to - so fire away and let us know how you plan on spending the holidays.

Cheers,

Julie

Next to pancakes, French toast is one of my favourite breakfasts. I think it’s because like pancakes, you slather them with maple syrup, my favourite condiment. Today’s recipes are from the Fabulous Fairholme Breakfast & Brunches cookbook. (We featured their Egg’s Benedict’s, in Breakfast, the Yummiest Meal of the Day. I recently made them and they turned out amazing)

French toast is easy to make and this one is prepared a day in advance. Ideal for the cottage. You make it at home and take it with you. If you don’t have a large glass pyrex 9 x 13 pan with a plastic seal tight cover, I recommend you invest in one.

Oven Baked Pecan French Toast

• 8 1 1/2″ slices of French bread or other thickly sliced bread
• 1/4 cup butter, melted
• 1/4 cup maple syrup
• 3/4 chopped pecans
• 8 eggs
• 2 1/2 cups milk
• 1 tsp pure vanilla
• 1 tsp cinnamon
• pinch nutmeg
• zest 1 orange (optional)
• pinch salt

Directions

Combine melted butter and maple syrup. Pour into large, deep cookie sheet or baking pan. Sprinkle with chopped pecans.

Mix together the eggs, milk, vanilla, cinnamon, nutmeg, orange zest and salt. Soak bread slices in the egg mixture until saturated. Place on top of maple syrup mixture.

Pour any remaining egg mixture over the bread. Sprinkle with more chopped pecans. Cover tightly and place in refrigerator overnight.

Preheat oven to 375 degrees F. Bake for 30 minutes or until golden and puffy. Serve with warm maple syrup and powdered sugar. Mmmmmmm I can think of no nicer way to start you day.

If you just like toast for breakfast, you might like the next recipe. Cinnamon Maple Butter, I think of it as “cheaters french toast.” Its easy to make and tastes yummmy. Serves 8.

Cinnamon Maple Butter

• 1 cup butter, room temperature
• 4 tbsp maple syrup
• 1 tbsp cinnamon

Soften butter to room temperature. Place butter, maple syrup and cinnamon in mixing bowl. Mix until light and fluffy. Serve at room temperature.

Cheers,

Julie

Forget the bowl of cold limp corn flakes, savour instead, warm golden pancakes, filled with melting chocolate chips, and marinated in sweet maple syrup. Now that the weather has turned colder, it’s time to warm up our breakfast.  Nothing tastes better than a thick buttery pancake, or a crisp English muffin, topped with Canadian bacon and creamy hollandaise sauce. Guaranteed to keep you warm on cold fall mornings.

Today’s recipes will get even the deepest sleepers out of bed, as the tantalizing aroma from the chocolate chip pancakes wafts through your cottage. How do I know? They come from the Fabulous Fairholme Breakfasts & Brunches cookbook, perfected by the inn-keeper herself, Sylvia Main.

This stunning victorian Hotel, located in Victoria, B.C., was recently named Top 10 City Hotels by Sunset Magazine; recommended by Conde Nast Johansens 2007, and the 2006 Grand Award Winner and Canadian Best Bed and Breakfast of the year. Wow. Not only is this a great place to sleep, it’s also a great place to eat.

Main explained during a recent telephone interview, all of the recipes in the book have been tested 1,000s of times. This is one of those cookbooks you want to have at least one copy of, preferably two - one for home and one for the cottage.

As we get closer to Christmas, we will be featuring the Manor’s brunches, great because they can be made in advance. And scones, heavenly white chocolate cranberry orange scones. A decadent treat when served with piping hot chocolate for the apres skiing, skating or snowshoeing crowd.

If you can’t wait for the recipes on CottageDaily.com, you can go to their website and buy the book online.

Blueberry Pancakes (I use chocolate chips instead of blueberries when they’re not in season - 1/2 -3/4 cup chipits)

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 3 tbsp sugar
• pinch salt
• 2 large eggs, lightly beaten
• zest 1 large lemon or orange
• 3 cups buttermilk
• 4 tbsp unsalted butter melted
• 1 cup fresh or frozen blueberries
• maple syrup

Preheat griddle or skillet on medium heat.

Sift together flour, baking powder, baking soda, sugar and salt in a bowl. Stir until thoroughly mixed and make a well in the centre. In a separate bowl, whisk together eggs, lemon or orange zest, buttermilk and melted butter. Pour mixture into the centre of the well and gently fold together. The batter should have a pebbly or slightly lumpy consistency.

Coat the griddle with vegetable oil. Pour about 1/2 cup batter onto the heated griddle, about 2″ apart. Scatter 8 to 10 blueberries (or chocolate chips) on top of each pancake. When the bubbles begin to appear on top, carefully flip over each pancake and continue to cook until golden brown.

Sprinkle with powdered sugar and serve warm with maple syrup and butter.

Fairholme’s Eggs Benedict

Blender Hollandaise Sauce (this is soo easy to make and it turns out perfectly every time)

• 3 egg yolks
• 2 tbsp lemon juice
• pinch cayenne
• 1/4 tsp salt
• 3/4 butter

Melt butter in microwave. Place egg yolks, lemon juice, cayenne and salt in blender and turn on high for about 10 minutes.

With blender running, pour the melted butter into the egg mixture in a slow steady stream.

Allow the butter to fully incorporate and blend for 30 more seconds. The sauce should be light, creamy and smooth. Serve immediately.

• 8 large poached eggs
• 4 English muffins
• 8 slices Canadian bacon
• 8 slices tomato
• 2 tbsp chives or parsley, finely chopped
• cayenne
• butter

Poached Eggs

Fill a skillet almost to the brim with cold water. Bring water to boil over high heat and reduce to medium or gentle simmer. Crack eggs one at a time into a small teacup. Pour each egg slowly into the gently simmering water. Allow the whites to start coagulating before dropping in the entire egg. Bring the water back up to temperature between each egg.

Allow eggs to lightly simmer in poaching water for 2 1/2 - 3 minutes or until whites are completely cooked. Remove each egg with a slotted spoon and drain excess liquid.

Putting it all Together

Lightly toast and butter English muffins, keep warm in oven. Heat Canadian bacon in skillet with a little butter, do not brown. Place in oven with English muffins.

Place English muffins on plate. Top with Canadian bacon, tomato slice and poached egg. Pour 1-2 tablespoons Hollandaise Sauce over each egg. Garnish with chopped herbs and a pinch of cayenne.

Thank you, Sylvia for sharing these delectable recipes with us. If the making them seems a little daunting, why not take a short cut. Simply book yourself into Fairholme Manor and dial “O” for room service.

Cheers,

Julie