Trinidad Bay Bed & Breakfast

Tripadvisor Certificate of Excellence 2012

2012-06-08T10:28:00.000-07:00

Trinidad Bay Bed & Breakfast

Thank you to our guests for writing in to Tripadvisor and making this possible.

2012-05-08T15:02:00.004-07:00

Mother's Day Garden Tour

Noon - 4, Sunday May 13

Start at Trinidad Town Hall

Getting the Bed and Breakfast ready for Trinidad's annual Mother's Day Garden Tour put on by the Friends of Trinidad Library. Tour gardens in and near town. Go to Town Hall for tickets ($10 Family, $5 Individual), a plant sale and raffels with Mary Wilbur signing her auto biography. All proceeds to the Trinidad Library Building Fund.

Stop by and see us on the Tour!

We love comments .. thanks for stopping by

On The Road With Justen: The Redwood Forest and Moonlight on the Ocean

2012-05-05T13:24:00.001-07:00

On The Road With Justen: The Redwood Forest and Moonlight on the Ocean: I can understand why people love the redwoods and the California coast. It is awe inspiring to be walking in the woods and hear a distant bi...

New Street Lights Going Up in Trinidad

2012-05-02T12:00:00.000-07:00

Our new street lights are great!

Trinidad's Townsfolk are all smiling and happy about them. Their style adds even more charm to our little seaside city.

This first one is going in a block up from the B&B and Memorial Lighthouse.

We love comments .. thanks for stopping by

"An Immaculate Place That Is Endlessy Comfortable"

2012-01-30T13:42:00.000-08:00

Pastels on the Plaza - Sat Morning, Oct 1 2011

2011-09-30T19:35:00.000-07:00

Pastels on the Plaza Event - Sat Oct 1, 2011 9am in Arcata, CA

Come look for the Trinidad Bay B&B's square while you visit the Farmer's Market.

This Saturday, artists will once again gather to lend their talent for the day, with each one creating an original piece of art representing a business sponsor, on a square of sidewalk surrounding the Arcata Plaza. The event benefits Northcoast Children's Services, a private nonprofit corporation which has provided educational, family, and recreational services and opportunities to children and adults of Humboldt and Del Norte counties for 30 years.

Times Standard Article
http://www.times-standard.com/lifestyle/ci_19002387

Trinidad Artisans Market

2011-06-21T21:42:00.000-07:00

Every Sunday from 11am-3pm there is an Artisans Market in Trinidad at the Saunders Shopping Center. It runs through September. It includes local musicians and handcrafted items by local artisans. Stop by here and check out what the artists have to offer. While you here you can get your lunch at Catch Cafe or at the Murphy's Market outdoor grill.

Landscaping

2011-06-06T08:04:00.000-07:00

With better weather we have been working hard on our new landscaping at the Trinidad Bay Bed & Breakfast. It is coming in very nicely.

Tide Pool Room Renovation

2011-04-06T14:52:00.000-07:00

The Tide Pool room at the Trinidad Bay Bed & Breakfast has recently been renovated. A new wood floor was installed along with new curtains, a new front door and hardware, and a fresh coat of paint.

Comments in Guest Room Books

2011-01-25T18:47:00.000-08:00

Here is what the guests are saying about the Crab Pot room at the Trinidad Bay Bed & Breakfast.

We love comments .. thanks for stopping by

Trinidad to Clam Beach Run

2011-01-15T18:17:00.000-08:00

The Trinidad to Clam Beach Run will be on January 29th. This Annual race has been a tradition in Trinidad since 1967. There will be an 8 3/4 & 3 mile race beginning at 1:00pm and a 5 3/4 mile race starting at 2:00pm. Runners begin in Trinidad along a beautiful scenic course and the final leg of the race is on Clam Beach. A feature of this race is crossing Little River at Moonstone Beach and at the finish line there will be a bonfire. After the race there will be a chili feed at the Trinidad Elementary School. For more info call the Trinidad Chamber of Commerce 707-677-1610 or log onto the race website. Rooms are also available at Trinidad Bay Bed & Breakfast for this weekend. We look forward to hosting your visit to Trinidad!

Guest Drawings

2010-12-04T19:08:00.000-08:00

I've had these two pictures on the wall in the kitchen for about 6 months now. I thought I would share them with you. They were given to me by a young girl as she and her parents checked out. They stayed in our child friendly Crab Pot room over the summer. It was so kind that she took the time to draw these pictures. They only stayed for one night but I will never forget them. Things like this and all the other notes guests leave bring a lot of joy to me as an innkeeper. I don't think I would get this in most other professions. I am thankful that I am able to be doing something that I enjoy. Inn keeping is a very unique career.

We love comments .. thanks for stopping by

Cooking a Thanksgiving Dinner

2010-11-28T20:16:00.000-08:00

For the first time I cooked a Thanksgiving dinner at the B & B. It included a turkey, stuffing, mashed potatoes, green beans, orange glazed carrots, orange buttermilk rolls, two pies--pumpkin and blackberry, cranberry sauce and sparkling cider. This was not for the guests but for my family. I had the dining room all set up for the big day and worked for two days to get the food prepared. I was a bit nervous about cooking a turkey because I was not sure of the cooking process. My friend Gayle shared with me a great turkey recipe and together we got it ready. It turned out to be very successful and everyone loved it! It was very moist and savory. I would like to share this recipe with you too! The recipe comes from the November 2008 edition of Bon Appetit magazine. It is a classic recipe and the meat will taste of sage, rosemary, and thyme.

Salted Roast Turkey with Herbs and Shallot-Dijon Gravy

8 to 12 servings

Ingredients

Herbed Salt

1/3 cup plus 1 tablespoon coarse kosher salt
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried rubbed sage
1 1/2 teaspoons dried thyme
1 teaspoon black peppercorns, crushed
3 small bay leaves, coarsely torn
1 teaspoon finely grated lemon peel

Turkey

1 14- to 16-pound turkey (neck, heart, and gizzard reserved)
1 large onion, chopped
1 large celery stalk, chopped
1 whole lemon, chopped with peel
1 teaspoon dried rosemary
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
1/2 cup (1 stick) unsalted butter, room temperature
2 cups (or more) Golden Turkey Stock

Gravy

3 1/2 cups (about) Golden Turkey Stock
2/3 cup chopped shallots
1/2 cup all purpose flour
1/2 cup dry white wine
2 tablespoons Dijon mustard
2 teaspoons chopped fresh rosemary

Preparation

Herbed salt

Rub first 6 ingredients in small bowl to crush herbs finely. DO AHEAD Can be made 1 week ahead. Cover; store at room temperature. Stir in peel before using.

Turkey

Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with herbed salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.
Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat very dry. Stir chopped onion and next 5 ingredients in small bowl. Divide onion mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in pan; pour in 2 cups Golden Turkey Stock.
Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding stock or water to pan if dry, and tenting loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.

Gravy

Remove turkey neck, heart, and gizzard from roasting pan. Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired. Pour pan juices into 8-cup measuring cup. Spoon off fat from surface, reserving 1/2 cup fat. Add enough turkey stock to degreased pan juices to measure 5 1/2 cups total.
Place roasting pan over 2 burners on medium heat. Add 1/2 cup reserved fat and shallots; sauté 1 minute. Whisk in flour. Cook until roux is light brown, whisking constantly, about 2 minutes. Whisk in wine, stock mixture, mustard, and fresh rosemary. Bring to boil, whisking to blend. Boil until gravy coats spoon, about 3 minutes. Add neck, heart, and gizzard, if desired. Season with salt and pepper.
Serve turkey with gravy.

I would also like to share with you my mashed potato recipes. It is unique and healthy.

Mashed Potatoes

Ingredients

Yukon Gold Potatoes
half a head of cauliflower
1 small carton of plain Greek yogurt
chopped chives
butter
milk

Quarter the potatoes and boil until tender. Steam cauliflower until tender. Transfer potatoes with skins on and cauliflower to mixer and whip. Add carton of yogurt and whip. Add some butter and milk and whip until you get a consistency you like. Stir in chopped chives. Serve and enjoy!

Redwoods Room

2010-11-14T21:56:00.000-08:00

Hey all you Redwoods Room fans! The busy season here is slowing down and that means time to make improvements to the guest rooms. The much loved Redwoods Room which was the original master bedroom of the house now has a new organic fern embroidered quilt from Pottery Barn. Many other improvements are on their way this winter so stay tuned!

Raspberry-Almond Clafouti

2010-07-10T19:28:00.000-07:00

I made this today for our afternoon treat. It is fun and easy to make. Here is the recipe. The clafouti is sort of like a custard.

Raspberry-Almond Claufouti

Ingredients

* 1/2 pint ripe raspberries
* 2/3 sour cream
* 1/3 cup whole milk
* 1/2 cup (1 stick) unsalted butter, melted and cooled
* 3 large eggs
* 1/2 teaspoon vanilla extract
* 3/4 cup cake flour (not self-rising)
* 1/2 cup sugar
* pinch of salt
* 1/4 cup sliced unblanched almond

Preparation

1. Preheat the oven to 400 degrees. Butter a 9-inch deep-dish glass pie plate. Place the raspberries in the pie plate and set aside.

2. Combine the sour cream, milk, 6 tablespoons of the butter, the eggs, and vanilla in a blender or a food processor and process until smooth.

3. Whisk together the flour, 1/3 cup of the sugar and the salt in a medium bowl. Whisk in the sour cream mixture just until blended. Pour the batter over the raspberries. Drizzle with the remaining 2 tablespoons of butter and sprinkle with the almonds and the remaining sugar.

4. Bake for 40 minutes or until golden brown. Let cool on a wire rack for 10 to 15 minutes and serve warm.

Ginger-Lemon Pinwheel Cookies

2009-12-27T14:55:00.001-08:00

Our holiday open house was a big success with over 100 people showing up. Here is a cookie recipe that was a big hit.

Ginger-Lemon Pinwheel Cookies

Ingredients

* Ginger dough:
* 1/4 cup unsalted butter, softened
* 1/3 cup packed dark brown sugar
* 1/4 cup molasses
* 1 large egg yolk
* 6 ounces all-purpose flour (about 1 1/3 cups)
* 3/4 teaspoon ground ginger
* 3/4 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/8 teaspoon ground nutmeg
* Dash of ground allspice

Lemon dough:
* 5 tablespoons unsalted butter, softened
* 2/3 cup granulated sugar
* 1 large egg white
* 2 teaspoons grated lemon rind
* 3/4 teaspoon vanilla extract
* 6 ounces all-purpose flour (about 1 1/3 cups)
* 1/4 teaspoon salt

Preparation

1. To prepare ginger dough, place 1/4 cup butter and brown sugar in a medium bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add molasses and egg yolk; beat until well blended. Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife. Combine 6 ounces flour, ginger, and next 4 ingredients (through allspice); stir with a whisk. Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.

2. To prepare lemon dough, place 5 tablespoons butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until blended (about 3 minutes). Add egg white; beat until blended. Beat in rind and vanilla. Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife. Combine 6 ounces flour and 1/4 teaspoon salt. Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.

3. Unwrap ginger dough. Roll ginger dough between sheets of plastic wrap into a 13 x 8 1/2–inch rectangle (3/16 inch thick); chill 10 minutes. Unwrap lemon dough. Roll lemon dough between sheets of plastic wrap into a 13 x 9–inch rectangle (3/16 inch thick); chill 10 minutes. Carefully stack ginger dough on top of lemon dough, leaving a 1/2-inch border along one long edge. Starting with the long side without a border, roll up dough, jelly-roll fashion. Seal edges (do not seal ends of roll). Cover with plastic wrap; freeze 30 minutes.

4. Preheat oven to 350°.

5. Unwrap dough. Cut with a sharp knife into 40 slices (about 1/4 inch thick). Reshape rounds, if necessary. Arrange slices 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350° for 8 to 9 minutes or until set and lightly browned. Cool on wire racks

December 2009--Cooking Light

Trinidad Holiday Home Tour

2009-12-03T18:35:00.001-08:00

The Friends of Trinidad Library introduces a new holiday Event - Lights of Trinidad. Tour holiday decorated Trinidad Homes and Businesses with a reception at Trinidad Art Gallery. Trinidad Bay Bed & Breakfast will be one of the featured businesses. Caroling lead by Bill and Nick - with bells on! They'll be pulling their wagon all decked out for the Holidays. Chamber Members are encouraged to attend and then head over to "Holidays By The Sea" at Town Hall. Lights of Trinidad - Holiday Home Tour, Saturday, December 19, 4-7p For tickets contact the or the Trinidad Chamber of Commerce at 707-677-1610, Trinidad Library at 707-677-0227 or Darlene Marlow at 707-677-9242.

Human Rights Shouldn't Justify Human Wrongs

2009-09-20T16:15:00.000-07:00

When Two Rights Go Wrong

"Douglas McCue, 68, stands in front of his home in Perth, ON, Sept. 19, 2009. The CornerStone Bed and Breakfast that he operated out of his home since 2003 was closed on March 30 following court procedures and an Ontario Human Rights Tribunal case after he refused to let a blind man with a guide dog stay at the B&B due to his allergic reaction to dogs, which affects his diabetes."

This summer, we had a similar situation with a much less stressful resolution.

A man and his "lady-friend" showed up with their dog after making online reservations. With no forewarning of their unique situation, and with several printed pages of our obligation to accept their animal into the Inn, they "forced" my kind-hearted Innkeeper to let them stay. I told them that we would never discriminate against anyone - handicapped or otherwise.

I felt their using a "dog-in-training" (this guy trains them for autistic children), along with misusing an admirable piece of legislation was wrong and unacceptable to me. I let them stay the night, but that was it. The next morning my guests were asking all the questions I would, like what's the disability, how the dog helps, etc. Turns out that his lady-friend (his words) was calmed by the dog-in-training, and he was misleading me when he said that she was "slightly" autistic.

Needless to say, I was outraged at his irresponsibility and selfishness. We do not allow animals in the house for the same reason most small B&Bs do not, guests have allergies. I have two dogs and I love animals. I keep them out of the Inn out of respect for my guests. So what can I do? I'm posting this article, and I contacted our local B&B association to warn them, and to flag any future reservations from this person.

I did learn more about the law, its intentions, and how it can be misused and misapplied for selfish reasons. I hope everyone will stand up to such "bulling", learn your rights, and be kind to each other.

Referring article:

(http://www.ottawacitizen.com/health/When+rights+wrong/2013286/story.html)
When Two Rights Go Wrong:
In Perth bed-and-breakfast battle, there are no real winners - BY KELLY EGAN, THE OTTAWA CITIZENSEPTEMBER 20, 2009COMMENTS (26)

© Copyright (c) The Ottawa Citizen

Westhaven Blackberry Festival

2009-07-23T19:15:00.000-07:00

WESTHAVEN -- The Westhaven Volunteer Fire Department's 49th annual Wild Blackberry Festival will be held Sunday from 11 a.m. to 6 p.m. at the Fire Hall, south of Trinidad at the Sixth Avenue exit off U.S. Highway 101.

Sponsored by the fire department and the Westhaven Ladies Club, this old-fashioned fundraiser in the redwoods by the sea will feature live music, a barbecue, blackberry snow cones, local brews and wines, a raffle, children's activities, artists booths and the firemen's dunk tank.

The Ladies Club and its helpers have been working all year making blackberry jelly, jam and pies you can eat by the slice with ice cream, or purchase whole pies that have been frozen and then freshly baked.

Visitors can meet the fire crews of the Westhaven Volunteer Fire Department and the California Department of Forestry and Fire Protection with their fire trucks on display, and kids can have their picture taken with Smokey the Bear.

Donations to this nonprofit event support the fire department and the local community.

Huckleberry Banana Bread

2009-06-14T22:31:00.000-07:00

Huckleberry Banana Bread

Ingredients:

1 cup butter
2 cups sugar
4 eggs
3 cups unbleached flour
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup buttermilk
3 to 4 very ripe bananas, sliced
1 cup walnuts (optional)
1 cup huckleberries, rinsed and drained (you may substitute with blueberries)

Cream together, butter, sugar and eggs. Combine flour, salt and baking soda in a small bowl. Alternate adding dry ingredients and buttermilk to creamed mixture. Mix well. Beat 200 strokes. Fold in sliced bananas and huckleberries. Bake in a greased and floured mini loaf pans at 350º for 45 minutes to an hour.

Adopt-A-Highway Program

2009-05-25T20:41:00.000-07:00

Trinidad Bay Bed & Breakfast been a part of the Adopt-A-Highway program since April 2006. The adopted area is about 3 miles north of the B & B on HWY 101 just before Patrick's Point State Park. The weather has been very nice and I figured that I needed to get out there and clean the highway before the B & B gets too busy. I walked the two mile stretch of the highway and only picked up one full bag of trash and one bag of recyclables! This is a big improvement from the last time I went out and picked up about 6 bags of trash. I just love being out there doing this for the community. Cal Trans provides me with all the tools needed for the job. This includes a hardhat, trash grabber, trash bags, yellow vest and bags for recycling. Businesses or individuals may adopt a stretch of highway. All one needs to do it check out the Adopt-A-Highway website to apply.

Flowers are Blooming at the Trinidad Bay B & B!

2009-05-12T21:26:00.000-07:00

Cherry Almond Scones

2009-04-22T20:45:00.000-07:00

Here is a new recipe a Trinidad neighbor shared with me and it has been a big hit.

Cherry Almond Scones

For the scones:
3/4 cup dried cherries
1 cup boiling water
1 egg
3/4 cup low-fat buttermilk
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups flour
1/4 cup granulated sugar
1 tablespoon baking powder
6 tablespoons butter
1/4 cup almonds, chopped

For the cherry butter:
1/2 cup butter, softened
1/4 cup cherry preserves

To start: Preheat the oven to 400˚. Grease a baking sheet or cover baking sheet with parchment paper; set aside. Put the dried cherries into the boiling water; set aside.

Prepare the scones: In a large bowl, combine the egg, buttermilk, vanilla and almond extracts; set aside. In a food processor, blend the flour, sugar, baking powder, and butter until the mixture forms coarse crumbs. (You can also just use a simple hand held pastry blender to do this if you don't have a food processor). Drain the cherries and stir into the egg mixture. Add the crumb mixture to the egg mixture and stir until blended. Stir in the almonds. Drop the dough by heaping tablespoonful onto the prepared baking sheet. Bake for 12 to 15 minutes or until golden. Serve warm with cherry butter.

Make the cherry butter: In a medium bowl, combine the butter and preserves. Stir until blended.

Yield: 24 scones

Trinity Alps Guest Room - Remodeled

2009-04-10T14:59:00.000-07:00

The Trinity Alps Room is Ready for the Season!

The old wallpaper has been stripped, and the plastic mini blinds are history. New curtains and new freshly painted colors - check it out ...

Tu Tu' Tun and Bandon-By-The-Sea, OR

2009-01-20T16:43:00.000-08:00

I'm gathering my thoughts and pictures from my recent weekend up north. I'm excited to report that we have a very special, even luxurious place, a few beautiful hours north - the Tu Tu Tun Lodge [link].