Where to eat in Anacortes

There are a lot of great restaurants in Anacortes.  One of our favorites is the Brown Lantern pub: very casual, great fish & chips and fish tacos.  Anthony’s has a good selection of seafood and beef, with a water view.  We like their new addition, right next door: The Cabana, with most tables outside and very casual fare.  Adrift is popular with our guests, as is 5th Street Bistro.  Secret Cove also has a great view of the water. Lucky Chopsticks is our favorite Chinese and we have Mexican, Italian, Greek, Japanese and Thai as well.  There are other good ones that I have missed, you’ll have to come and see for yourself.  But rest assured, you won’t go hungry in Anacortes!

Published in: on August 24, 2017 at 3:39 pm  Leave a Comment  

Breakfast at Autumn Leaves B&B

People often ask what kind of thing we serve for breakfast, so here are a couple of pictures.  We start with fruit and/or yogurt.  Then  perhaps something sweet like waffles or French toast, always accompanied by eggs and bacon and/or sausage.  Instead of a sweet there might be an egg dish, usually with something home-baked and yummy.  Crepes are always popular, and scones, some kind of bread, coffee cake.  If you have a favorite let us know when you make your reservation.

Published in: on August 6, 2017 at 5:50 pm  Leave a Comment  

Autumn Leaves

img_4277img_4289img_4300img_4309P1020563New England gets all the press, but leaves in this area are pretty spectacular at this time of year.  Our garden is beautiful, lots of leaves turning red, gold or yellow.  And not just ours–everywhere we are seeing lovely colors, though not as much as some years since it has been so dry.  But it is feeling like autumn and on our way to Mount Vernon we pass pumpkin fields and stands selling apples and pears.  We don’t stop at those, as we have our own fruit trees.  The peaches and plums are over, so it’s apples and pears now.  I just took an apple/pear crisp out of the oven and  the whole house smells like cinnamon, apples and sugar.  And I recently bought a pumpkin cookbook, so guests will be having pumpkin, apple or pear muffins, pancakes, coffeecake, waffles and whatever else I can come up with.  Great time of year!

Published in: on September 26, 2016 at 2:36 pm  Leave a Comment  

What’s cooking at Autumn Leaves?

It’s berry time in the Skagit Valley!  Just strawberries so far, but soon to be followed by blueberries and raspberries.  The berry stands are up in town and the strawberries are delicious!  We use local produce whenever possible and love to top French toast or pancakes with fresh berries.  All of our breakfasts include fresh fruit in some form or another.  They also include eggs, sometimes in a main dish casserole, sometimes as a side dish.  For those who like it we offer bacon and/or sausage or ham.  Baked goods accompany egg dishes, almost always home made.  Perhaps mini cinnamon rolls or one of our popular breads:  pumpkin, banana coconut, zuchini; or currant scones made fresh that morning.  Lemon crepes are always popular, and blueberry coffeecake.  The possibilities are endless.  Be sure to ask for your favorite when you make your reservation.

Published in: on May 31, 2016 at 3:27 pm  Leave a Comment  

Where to eat in Anacortes

We are fortunate to have some very good restaurants in Anacortes.  The favorite of many locals is Greek Islands, which features lamb but has other options, including some vegetarian dishes.  Anthony’s has excellent fish and steaks, a view of the water, and an outdoor eating area.  Make reservations in advance if you can.  Adrift, on Commercial Ave, is popular too.  Near there Rockfish Grill has live music a couple of times a week, and good food.  We have many ethnic restaurants, all good:  Mexican, Chinese, Indian, Thai, Japanese, Italian, Greek.  But one of our favorites is a pub, the Brown Lantern.  They have lamb burgers, sandwiches, salads, and possibly the best fish and chips and fish tacos in town.  Not to mention a huge choice of beers and a generous glass of wine.  After breakfast at Autumn Leaves, you might well skip lunch, but if you do want lunch or a snack, try Gere-a-Deli or Calico Cupboard.  I’ve only scratched the surface, there are many more good places, come and find out for yourself.

Published in: on June 29, 2015 at 12:31 pm  Leave a Comment  

What’s Cooking at Autumn Leaves B&B?

Lots of things are cooking at Autumn Leaves.  We try to buy local, organic produce and right now strawberries and cherries are SO good.  Spooned onto French toast or Belgian waffles, cooked into scones or served with yogurt, they are hard to beat.  We like veggie omelets with a little cheese (and ham for the carnivores), with hash browns, fruit and home made breads and pastries.  Quiche is always good, with or without crust.  Crepes make a great sweet ending to any meal, and you can’t say no to fresh pumpkin or zuchini bread.  (No, it doesn’t taste like vegetables, it tastes wonderful.)  Maybe you should come and try for yourself.

Published in: on June 16, 2015 at 3:16 pm  Leave a Comment  

What’s for breakfast?

We try to vary breakfast here at Autumn Leaves, and accommodate guests’ preferences.  But it’s fun during berry season to incorporate fresh blueberries, strawberries, raspberries or blackberries into our breakfast offerings.  Lately guests have enjoyed organic blueberry-pecan French toast with a caramel topping and syrup.  That is served with fresh fruit, eggs and bacon.  We do scones and muffins of all sorts and often serve our homemade jams.  Light Yoplait yogurt with our berry sauce and a sprinkle of granola has been well received, and berry crepes are popular too.  After berries it will be apple and pear season, and after that we’ll just have to see what’s fresh and available at the farmers’ market.  Let us know your preferences when you make your reservation.

Published in: on August 6, 2014 at 10:04 am  Leave a Comment  

There are scones and there are scones…

I love scones: the American type:  angular, sweet, buttery and crunchy, and the English type: round, light, a bit cakey, not very sweet.  I make American ones often because they are so good and I like the crunch.  But sometimes I just crave a traditional English scone.  In England they are served in the afternoon, with cream and jam.  I like them for breakfast with only jam and a pot of tea.  We often serve them to guests along with their egg/meat dish and fruit.  I make lots of jams: Blueberry/raspberry, strawberry, redcurrant, blackcurrant, greengage (plum), raspberry/rhubarb, lemon curd–all great with fresh scones.  When you make your reservation, tell me you’d like me to make scones–You won’t have to twist my arm



Published in: on March 1, 2014 at 4:15 pm  Leave a Comment  

Cheddar-Ale Soup

This is the time of year for soups.  Here’s one I love.  It’s a recipe from Viking River Cruises.  We have taken several of their fabulous cruises so now we’re on their mailing list for the rest of our lives.  Once in a while they send recipes and this is one.  The secret to it is good cheese.  Here in Washington we get wonderful Tilamook cheese.  I use extra sharp but try it with whatever you have on hand.

Cook a large diced onion and 2 sticks celery (diced) and 2 carrots (diced) in 2 tablespoons of butter.  Cook about 20 minutes.

Add 3 cloves garlic, diced, and cook for a minute.

Add 1/2 cup flour and cook for 3-4 minutes.

Add 1 cup beer – any kind will work but darker is better.  Cook, stirring constantly, for 2-3 minutes.

Add 1 tablespoon Worcestershire sauce, 2 cups milk and 2 cups chicken broth and bring to a simmer over medium high heat.

Simmer 10-12 minutes at medium low heat.  Puree with immersion blender.

Add 1 1/4 lb sharp cheddar (shredded) by handfuls, stirring constantly.  Do not boil.

You can do this whole thing in just over half an hour and it is really good.  We like it with croutons.  Add a salad and it’s a whole meal.  Well, except for dessert, you have to add that too.  It makes quite a bit, enough for 6-8 servings easily.  Keeps for up to a week.  Enjoy!

Published in: on December 23, 2013 at 7:59 pm  Leave a Comment  

Easiest ever dessert recipe

We do a lot of cooking and baking at Autumn Leaves.  When I need dessert in a hurry, here’s what I do:

Take one of those already-rolled-out pastry crusts from the deli.  Lay it flat on a cookie sheet.  Cover it to within 2″ of the edge with apple slices (no need to peel) or grapes or cherries or other fruit.  Sprinkle with sugar mixed with a little cinnamon.  Fold the edges over so that the tart is covered with pastry at the edges.  The rest of it will be open so you can see the fruit.  Brush the pastry on top with water and sprinkle with sugar.  Bake at 350 for 30 min. or until fruit is tender and pastry is starting to turn brown.  Serve alone or with ice cream or whipped cream.  You can add nuts with the fruit, or coconut.  This is so easy and so good.  I hope you try it!

Published in: on March 8, 2013 at 1:42 pm  Leave a Comment