Greetings From Makanda Inn – Mar 18, 2011

April is approaching and it is an exciting time at Makanda Inn.  Something we are very happy to get started on is  our expansion this summer.  Cob cottages are something that we have always planned on adding and it is finally upon us.  We have started some of the ground work and are gearing up for breaking ground in May.  Our first cottage will consist of two guest suites and one common area. There will be multiple rental options for this layout. Check back to this blog for more info!

Other Events to Look Forward to In April

4/2/2011 Fossilize This!

Cache River Wetlands Center, 8885 Hwy. 37, Cypress. 10 a.m. to 12 p.m. (presentation) 1p.m.to 3p.m. (hike) Embark on a journey through time as we navigate backwards to the Mississippian period. Examine fossils dating back to a time when warm temperatures and shallow seas full of marine life ruled the area. Begin your time travel with a morning presentation about fossils. Afternoon trip will include an optional caravan to a popular fossil location. (618) 657-2064.

4/2/2011 Southern Illinois Spinners and Weavers

Southern Illinois Spinners and Weavers Guild in the visitor center at Ft Massac State Park, Metropolis. 10am -3:30. Spinners and Weavers are welcome to participate. 618- 524-9321

EVERY SATURDAY IN APRIL Cobden People’s Market

8:00 AM to 12:00 PM

(South Front Street, located south of Cobden Laundry). Weekly Saturday market featuring locally grown and made products. Operates from April through October.

4/2/2011 Cache River Watershed Van Tours

Tunnel Hill State Trail Office, Vienna. Enjoy our annual spring van tour on the Tunnel Hill State Trail! The tour will highlight the forests, river, and wetlands of the Cache River basin and the plants and animals that find a home here. Discover the mysteries of cultures past as we pass landmarks signifying tales and events dating back the late 1800s, early 1900s. These tours are for seniors and those with physical limitations. Reservations are required. (618) 657-2064.

4/15/2011 Mushroom Fest

Trail of Tears Lodge & Resort, 1575 Fair City Rd, Jonesboro. 618-833-8697 www.trailoftears.com

4/16/2011 Mushroom Fest

Trail of Tears Lodge & Resort, 1575 Fair City Rd, Jonesboro. 618-833-8697 www.trailoftears.com

4/16/2011 Quilt Show

Pieces of the P.A.S.T. Annual Quilt Show and Table Settings. $10.00 for viewing, or $25.00 if Luncheon included. Call 618-833-8228 or email bbauer35@gmail.com for quilt information or 697-2653 for Luncheon reservations.

4/16/2011 River to River Relay

(From Mississippi River to Ohio River) Daylight to dusk. A road race for teams of 8 runners, each runs 3 legs of approx. 3 miles for a total distance of 80 miles. www.river2river.net

Baked Eggs with Sausage and Mushrooms

Recipe courtesy Anne Burrell and Food Network

Prep Time:
25 min
Inactive Prep Time:
12 min
Cook Time:
30 min
Level:
Easy
Serves:
8 servings

Ingredients

Extra-virgin olive oil
2 cloves garlic, smashed
Pinch crushed red pepper flakes
1 pound fennel sausage, casings removed
1 pound cremini mushrooms, stemmed and sliced
Kosher salt
4 sage leaves, finely chopped
1/2 cup dry white wine
8 eggs
6 ounces Gruyere cheese, grated

Directions

Special equipment: 8 (6-ounce) ramekins

Preheat the oven to 400 degrees F.

Coat a large saute pan with olive oil, add the garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic has become golden brown and very aromatic, remove it and discard, it has fulfilled its
garlic destiny. Add the sausage and brown.

Once, nicely browned, add the mushrooms and season with kosher salt. When the mushrooms have softened, add in
the sage and white wine. Cook until the wine has almost been absorbed. Turn off the heat and reserve.

Brush 8 individual ramekins with olive oil. Divide the sausage mixture equally among the ramekins and press
gently into the bottom. Top each with an egg. Sprinkle each egg with a couple drops of olive oil and arrange
on a baking sheet. Bake for 8 minutes. Sprinkle each egg lightly with Gruyere cheese and bake until the cheese
is brown and bubbly and the egg whites are cooked and the yolks are still runny, about 5 minutes

Serve with grilled bread rubbed with garlic, if desired.

Now thats an egg!

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