I am the blank page of

A future to be written.

I am sliced almonds

Smooth and creamy.

 

I am the whitecaps rolling

In Eagle Harbor.

I am the pearl of

The ocean's treasure.

I am the flickering pale light of

A candle.

 

I am the fragile skin of

A newborn baby.

I am the milky white flesh of

Fresh coconut.

 

I am the soft drift of

Winter's first snow.

I am the cotton of

A crisp t-shirt.

 

I am faint dreams,

I am the soft angel of light.

 

 

March 19     Italian "Fun"damentals--homemade gnocchi and ravioli

 

April 16     Spring Lamb Dinner

 

May 7-9     Spring Culinary Weekend--Shrimp and Corn Cake with Chipotle Lime Mayonnaise, Alaskan Halibut served on a bed of Homemade Herb Gnocchi tossed with spring asparagus and morels (if available), and Fresh Fruit Tart with Orange Scented Vanilla Creme.

 

Save 15% if you stay with us while taking one of Terri's classes above.

 

See Inn at Kristofers to register.

 

 

 

 

 

 

 

With Spring just around the corner, perhaps you're looking forward to those wonderful outoor Spring runs...the fresh smell of new grass, warm Spring rains, and the first flowers reaching for the Sun's warming rays!  Again this year, The Door County Half Marathon is being run entirely within Peninsula State Park on Saturday, May 1st, at 10:00 a.m.

 

If you're planning to use Eagle Harbor Inn, a proud sponsor of the Door County Marathon, as your "personal race headquarters" that weekend, Door County Trolley will be providing transportation to and from the race for your convenience.

 

For those of you who enjoy being part of the excitement but prefer a shorter distance, the Nicolet Bay 5K Fun Run/Walk is also taking place Saturday, May 1, at 10:30 a.m.  Visit the official website for more information--Door County Half Marathon.  

 

 

 

48 oz. chicken broth

2/3 cup uncooked wild rice, rinsed

1/2 cup finely chopped green onions

1/2 cup margarine or butter

3/4 cup unbleached or all purpose flour

1/8 tsp. pepper (or more, to taste)

2 cups half-and-half (can use whole milk, 2%, 1%, etc.)

1-1/2 cups cubed cooked turkey (or more, if preferred)

8 slices bacon, crisply cooked, crumbled

2/3 Tbs. chopped pimento, drained

1/3 cup dry sherry

 

In large saucepan, combine chicken broth, wild rice and green onions.  Bring to a boil.  Reduce heat; cover and simmer 35 to 40 minutes or until rice is tender.

 

In medium saucepan, melt margarine (butter); stir in flour, salt, poultry seasoning and pepper.  Cook 1 minute, stirring constantly, until smoother and bubbly.  Gradually stir in half-and-half; cook until slightly thickened, stirring constantly.  Slowly add half-and-half mixture into rice mixture, stirring constantly.  Add remaining ingredients.  Heat gently, stirring frequently; do not boil.  Garnish each serving with additional green onion and bacon, if desired.  Makes 8 (1-1/2 cup) servings. It's an amazingly rich, warming soup!

 

Eagle Harbor Inn
9914 Water St., P.O. Box 588
Ephraim, Wisconsin 54211
800-324-5427