Bed and Breakfast cuisine.

I just found out today that the bed and breakfast where we got married has just launched a new recipe blog. Chef Evans of Evins Mill will be posting a new recipe there each month.

{view from the deck of Evins Mill, photo by me}

People, go check it out
here. Our wedding meals (dinner, then breakfast, lunch, our reception dinner...and another breakfast) were amazing. Aside from the gorgeous setting, our guests could not stop raving about the food. The first recipe they listed is a Carrot Ginger Soup, which (if I remember correctly - it all happened so fast!) was our first course for our reception dinner. Even my mom liked this, and she tends to be (how can I say this politely?) a bit picky.


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