Wednesday, January 21, 2009

Naming the guest rooms.

For ages, probably a couple of years, I have been considering naming the guest bedrooms at Michael House. But, choosing names has been fraught with pitfalls, probably mainly of my own imagination! I plan to make felt names to put on the doors and to give far more info and photos on the website, as I am aware how much people like to get an idea of the place they are visiting.

So, the names. Cornish flowers, local to the area, typical. Room three, the room with a private bathroom and views out to the back of the house, is easy. Echium. The room has many echiums swaying around beneath the window. But, even this easy choice went slightly wobbly recently, as I was worried the echiums would all die in the recent cold weather. They seem to have survived, but may be a bit straggly this year.

Then we thought of the lovely wispy shrub so typical of coastal areas, the, erm, er, the, oh no whatever is it called? You know, it's name is like that exotic plant that is used in making a tangy paste for flavouring cooking. We spent ages trying to remember. Tamarisk. That's it. We have planted one in the front garden now, so that we can name a room after it! I couldn't find a suitable photo to post here.

OK, so that is two sorted. For the third, we went through a lot of ideas. Valerian, sounds like a disease, thrift, sounds like the room may be a bit spartan, sea pink, another name for thrift, the room might be a bit pink. The latest idea is hebe. Surely there can be nothing wrong with that? It sounds fun, short, blue, and we have loads of it, it thrives here.

Let me know if you have any suggestions, or can think of any reasons why the ideas I have had are no good!

Tuesday, January 20, 2009

Have a laugh

if you need a laugh, have a look at my other blog, and you can have a giggle at my expense!

Saturday, January 17, 2009


Of course, I will offer 5% discount to members of Compassion in World Farming as well, this is one of my favourite charities, they do such a lot to further the welfare of farmed animals.

Thursday, January 08, 2009

I have decided for 2009 to offer a 5% discount on bed and breakfast to card holders of the following organisations:

Viva, Vegetarian Society, Vegan Society, Animal Aid, Peta, WSPA.

This will not apply with any other special offers, eg the three for two spring and autumn offer. Please show your card when making payment. And no, you cannot get 30% off by belonging to all the organisations! But yes, you can get 15% off by staying for five nights or over and therefore qualifying for the 10% reduction.

Monday, January 05, 2009


I plan to occasionally include recipes that have been popular at Michael House here. I will of course acknowledge their source!

chocolate torte.

This is vegan and quite, quite yummy! Very sophisticated, it looks good, and tastes wonderful, and is almost alarmingly simple to make. It has been taken from Rose Elliot's book 'Vegan Feasts', which I use increasingly and recommend highly. My admiration for Rose goes back to her first book, 'Not Just a Load of Old Lentils' which I believe she wrote when she was around 16. My favourite book of hers has to be her 'Gourmet Vegetarian Cooking' , but I wonder if not many of these were printed, as it did not seem to be around for long, and most people have not heard of it. Perhaps the recipes have been printed in other books?

Anyway, on with the torte!:

serves 8 - 10 - I sometimes make half the quantity, and make individual tortes in little tins.


for the base - 100g, 3 and a half oz. vegan plain chocolate
175g, 6 oz. vegan digestive biscuits - eg Doves Farm

for the top - 200g, 7oz, vegan plain chocolate
250ml soya cream carton
1tbs rum
chocolate curls to decorate


melt chocolate for the base over pan of simmering water, or in microwave. Break up the biscuits, in a mixer or by bashing in a bag! Add the melted chocolate. Press into the base of a greased tin, approx 21cm or 8 and a half ins. Chill.

Melt the reminder of the chocolate as before. Add the rum and soya cream. Spread over base and chill for at least 3 hours, covered, longer if possible. Decorate as needed. Good dessert to make ahead.

Thursday, January 01, 2009

Happy New Year!