My last Weekend Cooking post was over a month ago. I’m behind in my blogging, as in everything else, but this week we were on a family vacation and visited a beautiful bed and breakfast in Intervale, New Hampshire (near North Conway).
At the Riverside Inn Bed & Breakfast, all the food (two-course breakfasts and homemade cookies for snacking) is 100% gluten-free – prepared in a 100% gluten-free kitchen and served in a 100% gluten-safe dining room. We stayed three nights and enjoyed three delicious breakfasts. The North Conway area also had numerous options for gluten-free dinners. We ate picnic lunches and ate dinner at restaurants.
This was our first family vacation in a while where we’ve gone away together and the first since our two daughters were diagnosed with celiac disease. A few family traditions went by the wayside – no excursion for ice cream cones and no box of assorted fudge – but we played mini golf, took nature walks, and brought a couple of boxes of salt water taffy home with us.
But, since this is a Weekend Cooking post, let’s move on to more talk about food. Breakfast on the first day was pancakes (your choice of plain, blueberry, or apple) with either bacon or chicken-apple-maple sausage, with a slice of honeydew melon as a starter. Fruit smoothies came with breakfast every morning.
Breakfast on the second day was eggs cooked to our preference and sweet potato home fries, with a choice of toast or a toasted homemade English muffin. A cup of fresh peaches was the starter.
Breakfast on our last morning was waffles with real New Hampshire maple syrup, with a choice of bacon or chicken-apple-maple sausage, and a slice of pineapple to start with.
More on the North Conway area to come next week, maybe, but check out the Riverside Inn Bed & Breakfast on your New England travels! Whether traveling with a gluten-free eater or not, you’ll be very pleased with the meals and the accomodations!
Happy Weekend Cooking!