Montana is often thought of as a meat and potatoes kind of place with being in the middle of American cattle country. But Missoula Montana is a definite exception to that rule! Missoula restaurants serve up everything from extremely local fare to amazing international cuisine. However, due to the pandemic, many of these special places have had to completely close down or get creative in order to help limit the spread of COVID-19.
These Missoula Restaurants are a beloved part of this small community and need your help now more than ever before. It’s time to give back to this town that we all love and want to see thrive in the future.
While you are here supporting the local economy come stay at our locally owned bed and breakfast. Our mountainside retreat is the perfect romantic getaway this summer. While exploring all this town has to offer and supporting local restaurants let us be your home away from home for your stay! Book your room at Blue Mountain Bed and Breakfast today! Continue reading →
As we face a crossroads with the COVID-19 pandemic, we are all wondering how and when to move forward. As businesses and economies slowly start the process of reopening, it’s important to focus on the many opportunities we do have for getting out and socially distancing responsibly. Luckily, there are plenty of fun things to do in Missoula, including things that will keep you safe and healthy throughout the summer. At Blue Mountain Bed and Breakfast you’ll have ample opportunity to relax and reset. Located just outside of Missoula our secluded mountainside inn will be your tranquil sanctuary.
This spring season you may find yourself needing a place to get away from it all. Our Missoula Bed and Breakfast is just the place you’re searching for. Blue Mountain Bed and Breakfast is set up to be your tranquil mountain retreat. Located just outside of Missoula, we offer a peaceful view of the Bitterroot River from above as well as the beautiful Missoula Valley. Our secluded location on 20 acres of wildlife habitat is the perfect sanctuary. If you are looking for the best place to distance yourself away from everything, book your room at our Missoula Bed and Breakfast today! Continue reading →
Springtime is truly beautiful here at Blue Mountain Bed and Breakfast in Missoula, Montana. The wildflowers bloom from late March through early July. Their significance is linked to Montana’s Native people in a variety of ways. The following six plants are basically found during the second wave of blooming here on the mountain (April-May).
The following activity is a fun way for Montana students (or anyone) to learn more about Montana’s native plants and people.
Directions:Use the Photos, I.D. Clues and Fun Facts to help you identify each plant by name.
WORD BANK: To which photo and clues do I belong? (Answers at the very bottom of the page, by number)
-I have 5-6 large bluish-purple petals, ferny leaves and am soft to the touch.
-I only have 1 flower per stem and am about a foot tall.
-I bloom after the buttercups and shooting stars, but before the Arnica, Lupine and Chokecherry.
-I come in eight different species here in the western U.S..
-I am South Dakota’s state flower and am often called by the name of prairie crocus.
-I contain alkaloids that can irritate your skin and digestive track.
-Native people have used me for various things. The Blackfeet made a poultice out of me to cure wounds.
The Blackfeet honor me with the name Napi or Old Man (cultural hero, creator, sometimes trickster). (“Pasque Flower”)
-My name “Pasque” comes from an old French word for Easter. In some places I bloom near Easter and was once used to color Easter eggs. (“Pasque Flower”)
-After I’m done flowering, I grow a silky “head of hair” which has given me the nickname “Old Man of the Mountain.”
B. Can you name me? (1, 2, 3, 4, 5, 6)
-I am between 15-60 cm tall.
-I come in about 200 different species which means there are many shades and varieties of me. Often it’s hard to tell each a part.
-I am called by many different common names. Most describe my brilliant color in some way or hint at me being similar to a tool an artist might use.
-One of my names is shared with a colorful butterfly known as the Painted Lady.
-My other names include painted cup and prairie fire since I’m often a bright red, redish-orange or redish-pink color.
-You can find me from 1,000-3,00 feet in elevation- as far north as Alaska or as far south as the Andes mountains in South America.
-I am Wyoming’s state flower.
-I am pollinated by hovering insects and humming birds that don’t need a place to sit or land while feeding.
-My actual flowers are hidden by brightly colored bracts which are usually tender and sweet to eat.
-In Glacier Park, I am sometimes found sporting a pinkish-violet color. Once in a while I’m even found dressed in white.
-My roots and green parts can be toxic so some Native people mixed my edible parts with other greens or ate parts of me in moderation.
-Some Native people used me as a source of dye.
-The Chippewa used me to treat rheumatism (joint and muscle pain).
– Several tribes, including the Blackfeet, made a rinse from me so they would have glossy hair.
-When I grow in soil that is high in selenium, I can be toxic.
-I’ve earned a name as a parasitic plant because I can steal the nutrients from the roots of other plants. (Craighead, Craighead, and Davis 170)
-I like to live near lupine and sage brush because I can take on their alkaloid properties. That way, I taste bitter to animals like deer.
C. Can you name me? (1,2,3,4,5,6)
-I am a type of large, wild sunflower.
-I bloom in late spring to early summer and am found in the western states (Oregon, Montana, Colorado, etc.)
-I have a long stem that measures 20-60 cm tall.
-You often find me in sunny, open areas and often under ponderosa pine trees.
-My leaves are large and to some people look like a spear point.
-Every part of me can be eaten. The Salish, Kootenai and Nez Perce people peeled my immature flower stems. They then ate the tender inner portion like one would eat celery, raw. (Hart 37)
-My large, starchy roots are big and full of sticky sap. Native people in the area crushed my roots, taking out the fibrous material and then used the rest. The root was sometimes burned as incense. If eaten raw, my roots can make a person feel nauseated. The same thing is true if one drinks too much tea made from my roots.
-My large leaves were often used to wrap around Camas bulbs for cooking. Leaf tea was used as a wash for poison ivy.
-Certain Native tribes would grind my seeds into a type of flour. (Kershaw, MacKinnon, and Pojar 238)
-My roots or other parts were dried, steamed or baked in a roasting pit or cooked over an open fire.
-One name given to me by the Blackfeet was Ohm-ah-gahs (big turnip). (Johnston 56)
-I’ve been used to make many oral as well as topical medicines for headaches, insect bites, wounds and other things.
D. Can you name me? (1,2,3,4,5,6)
-I grow wild, but am related to a tall garden flower that comes in many colors.
-I bloom from April to July depending on the location.
-Each of my leaves looks a bit like a Palm tree and is broken up into 5-9 finger-like segments.
-My flowers are pea shaped and about 1 cm long.
-My Latin name “lupus” means wolf. People used to think I stole important minerals from soil. (They compared it to wolves that sometimes take livestock from a ranch for food.) In truth, I put nitrogen into the soil and actually leave it richer than before.
-There are about 600 species or variations of me out there. In the wild, I am usually found to have blue and purple hues.
-I’m an important food source for the larva of a rare type of blue butterfly.
-I’m known to be one of the top ten most important wild flowers for native bees. Humming birds and marmots like me too.
-I am found in many states across the U.S. and can also be found in Canada.
-In certain quantities I am toxic to domestic animals and have been known to kill sheep.
-I am not toxic to white-tailed deer and certain other wildlife species. (“Montana Fish, Wildlife & Parks :: Silky Lupine”)
-Some Native American tribes fed me to their horses and said it fattened them up, gave them energy and spirit.
-Several Native tribes used my leaves to brew tea. After the tea cooled, it was given to a person who had an upset stomach.
-If a person eats too much of me, her or she can get sick. In large quantities, a person will have convulsions, go into a coma and can die from me.
E. Can you name me? (1,2,3,4,5,6)
-I am made up of a single stem and get to be 10-60 cm tall.
-My stems and my heart-shaped leaves feel slightly fuzzy.
-I am a type of sunflower, but smaller in size compared to most.
-I like to grow alongside others. Together, we blanket small areas of fairly shady, moist, forest or meadow areas in yellow.
-In the Blackfeet language, I’m called Ota-kap-is-chis-kit-sima which means yellow flower.
-All of my plant parts are poisonous and I should not be eaten. My flowers are the most potent part and cause a person’s body temperature to rise.
-Some people have used extracts of my flower for hair growth.
-My roots and flowers have been used by some to make washes, salves and poultices for the healing of sprains and swollen feet.
-No part of me should be applied to broken skin areas since I’m very toxic. (Kershaw, MacKinnon, and Pojar 242)
-Mule deer like to eat me while they graze.
-You can find me blooming in late May or even into August depending on the locations.
F. Can you name me? (1,2,3,4,5,6)
-I am considered to be a bush, shrub or tree of medium height but can get up to 25 ft. tall.
-My stocks are green, brown or redish-brown depending on the time of year.
-My leaves are light green in the spring and turn to a darker green in fall.
-I have strong, but sweet smelling off-white flowers that bloom in the spring (May-June).
-Each flowering clump is thick, elongated and made up of many small flowers.
-In late summer and in the fall, I grow berries that turn from red to almost black when they ripen.
-My single berries hold one seed, grow in strands and are about the size of a large huckleberry.
-My common name reflects the fact that my berries are bitter (they can make a person pucker, even when ripe.)
-My leaves and especially my single seed “cherry” pits are toxic to some animals if eaten raw.
-The Salish, Kootenai, Gros Ventre and Crow Indians made a tea from my bark for stomach ailments. (Hart 88)
-In late summer and fall, bears love to pull my branches to the ground and eat my berries.
-In Western Montana, I flower in May and early June- right after the white Serviceberry bushes, but a bit before the white, lovely smelling Syringa.
-I am in the rose family. Like the berries from wild roses (rose hips), my berries are an important source of vitamin C. My berries should be dried or boiled to rid them of their toxicity before being used to make food.
-I was dried and then pounded into a flour-like material, stored in cakes and later used in soups or added to pemmican by certain tribes. Pemmican (a mixture of fruit, meat and fat) was an important food source during the winter months.
-Many Plains tribes used my berries to make a red dye. My bark was used as a green dye and also soaked in water and used to treat coughs and sore throats.
-My forked sticks were used to carry hot rocks for the purpose of cooking. The rocks were dropped into animal skin bags filled with water which would then boil.
-My sticks were also used to roast wild game. My wood does not burn or break easily and adds spice to cooking meat. Some tribes used my sticks in tipi and bow making.
You can check your wild flower naming accuracy below under Answers.
If you enjoyed this activity, take a few photos of wild plants and come up with your own clues. If you need some reference ideas, please look at the bottom of the page.
APRIL in MISSOULA is the time when the hills really do start to come a live with “The Sound of Music!” The colorful sights and sounds of birds and blooms, hikers, bikers and community fun are everywhere to be found. There is literally something for everyone at this time of year, so come out of winter hibernation to enjoy the many festive events!
-MMAC (Museum of Art & Culture) is celebrating 120 years of exhibiting Montana’s art collection pieces. Currently, a beautiful tapestry depicting every day life in Belgium, is among the art being exhibited. This viewing opportunity runs through May 23 at U of M’s Paxon and Meloy Galleries PAR/TV center.
-Missoula’s 47th annual Kyi-Yo PowWow takes place on Friday and Saturday, April 17 & 18. The theme this year is “We Are Montana.” You shouldn’t miss all of the colorful and extremely talented dancers and drum groups that come from far and wide to attend and help unify Native American traditions. The first Grand Entry Event begins on Friday at 7:00 P.M.
-A World Rhythms Concert with guest artist Edi Gbordzi, who grew up in Ghana, begins Friday, April 17th at 7:30. The events, including workshops, will be held in the Dennison Theater at the University of Montana. U of M’s West African Ensemble, along with other multi-cultural groups will perform!
-The Lee Metcalf National Wildlife Refuge is full of life, particularly in the early spring. Take the short drive to Stevensville on Saturday, April 18th for a beginning birders walk at 10:00.
-Join the Montana Native Plant Society (Clark Fork Chapter) for an evening flower stroll in Pattee Canyon. Fairy Slippers, Glacier Lilies and Violets are among some of the flowers you may see on this April 18th evening. What a great way to celebrate Earth Day: click on the link for car pool information.
-Join Missoulians on Bicycles for several different weekend rides. On Saturday, April 18th the group will meet in Lolo and on Sunday, April 19th in Missoula. Be sure to click on the link for more information or call Chris Jauquet at 593-0032.
–Jazzoula 2015 helps extend our Missoula Jazz Festivals into April! It is preceded by the Buddy DeFranco Jazz festival which already occurred in March. Missoula’s own local jazz artists will be featured from April 21-23rd- yep, we love to JAZZ things up in this town!
-Down the Hatch Fest, organized by The Orvis Company, takes place at Caras Park and the Wilma Theater for the third year! This April 25th event promises to bring tons of food and fun to Missoula. What better place than our own home town to put on a fishing and mini film festival? Missoula and the surrounding areas have some of the best blue ribbon trout streams in the world and this event helps celebrate that fact.
–Native American Flutist, Carlos Nakai, (“Earth, Wind, Fire”) joins Darko Butorac and the Missoula Symphony as a guest performer. This final concert of the season celebrates Earth Day and promises to be both unique and hauntingly beautiful. Performances are April 25th at 7:30 P.M. and April 26th at 3:00 P.M.
Are you celebrating National Crepe Day or just craving some crepes? Either way, look no further- we have the perfect breakfast recipe for you to try! There are many different types of crepes, from sweet to savory, filled and unfilled. Because of their popularity, there are also different ethnic varieties! We are partial to the type known as Swedish pancakes which are extremely light. It’s always fun to share a bit of our Swedish heritage with our guests. When you visit our inn you will see quite a few Swedish influences, from our Fjord horses at the base of the mountain to the delicate and very delicious Swedish pancakes we often serve.
The Scandinavian countries adopted traditions from many other European countries- among them, the crepe from France! The first time I tried this delicacy was actually in Libby, Montana during their Scandinavian Fest. Brady and I had never tasted a pancake so delicate and lovely that it felt like it was melting in your mouth. We ask for the recipe, which was large enough to feed a small army! It called for three gallons of milk and more chickens than I want to imagine for the eggs!
Long before opening our bed and breakfast, we reduced the Libby recipe and experimented a bit. The final “product” is delicious and a favorite of guests, family and friends. We hope you will try this recipe for yourself or come visit us in beautiful Missoula, Montana, where we do the cooking for you! Believe me when I say, there’s nothing quite like a Swedish Pancake that’s hot off the griddle and still warm to the touch.
Ingredients (should be at room temperature):
1 1/4 C. flour
3 C milk
5 T sugar
5 T butter
Reserve 2 cups worth of the milk. Mix 1 cup of the milk with all of the ingredients and stir. Next, slowly stir in the rest of the milk. Melt butter on a regular griddle at 375 degrees or higher. Use 2-3 tablespoons of batter to make a 4 inch, round pancake. When the pancake looks slightly brown, carefully flip it over (about 30 seconds per side). Roll up the pancake and place it in a warming oven while you cook the rest of the cakes. Once you get the hang of making one pancake, you can try making 2-4 at a time.
Take the entire platter of crepes out of the warm oven and sprinkle them with powdered sugar. Try one of the delicate pancakes without extra toppings so you experience the light, buttery beauty of this special crepe! Additional butter and home made jam can be placed on the table. We hand pick red currents from the garden to make syrup. A traditional Swedish Lingonberry preserve is fun to try as well!
A Vacation in Missoula: Missoula is a wonderful place to come on a vacation. Our town has so much culture, history and nature to offer tourists. We have blue ribbon trout streams, concerts, unique shopping opportunities and so much more. If you wish to enjoy nature while still being able to enjoy city events, then a get-away at Blue Mountain Bed and Breakfast is perfect for you! In the winter there’s skiing, snowshoeing, sledding, and indoor events. In summer you’ll enjoy hiking, horse back riding and so much more. One activity that is both popular with kids and adults is the Missoula Carousel. Our Fjord horses were used as models for the two carved, carousel Fjords. You can enjoy the carousel any time of the year and the artistic craftsmanship and variety of ponies is remarkable.
Where did the last of December go? Whisked away by blowing snow Taken on the wings of birds Lovely songs now distant words
What is changed come New Year’s Day? Some things gone whilst others stay Reflecting back on days gone by Renewed delight in winter’s sky
By Elaine Anderson-Wood January 1, 2015
Our library here at Blue Mountain Bed and Breakfast, as well as our small gift store, provide a wide variety of reading materials for your enjoyment! Below, I’ve shared one of my favorite poems that fits particularly well with this time of year.
I love Swinburne’s poetic style as he describes each season of the New Year! Enjoy the addition of photos taken here at the bed and breakfast. We wish everyone a very happy 2015!
HAIL, January, that bearest here On snowbright breasts the babe-faced year That weeps and trembles to be born. Hail, maid and mother, strong and bright, Hooded and cloaked and shod with white, Whose eyes are stars that match the morn. Thy forehead braves the storm’s bent bow, Thy feet enkindle stars of snow.
Wan February with weeping cheer, Whose cold hand guides the youngling year Down misty roads of mire and rime, Before thy pale and fitful face The shrill wind shifts the clouds apace Through skies the morning scarce may climb. Thine eyes are thick with heavy tears, But lit with hopes that light the year’s.
Hail, happy March, whose foot on earth Rings as the blast of martial mirth When trumpets fire men’s hearts for fray. No race of wild things winged or finned May match the might that wings thy wind Through air and sea, through scud and spray. Strong joy and thou were powers twin-born Of tempest and the towering morn.
Crowned April, king whose kiss bade earth Bring forth to time her lordliest birth When Shakespeare from thy lips drew breath And laughed to hold in one soft hand A spell that bade the world’s wheel stand, And power on life, and power on death, With quiring suns and sunbright showers Praise him, the flower of all thy flowers.
Hail, May, whose bark puts forth full-sailed For summer; May, whom Chaucer hailed With all his happy might of heart, And gave thy rosebright daisy-tips Strange frarance from his amorous lips That still thine own breath seems to part And sweeten till each word they say Is even a flower of flowering May.
Strong June, superb, serene, elate With conscience of thy sovereign state Untouched of thunder, though the storm Scathe here and there thy shuddering skies And bid its lightning cross thine eyes With fire, thy golden hours inform Earth and the souls of men with life That brings forth peace from shining strife.
Hail, proud July, whose fervent mouth Bids even be morn and north be south By grace and gospel of thy word, Whence all the splendour of the sea Lies breathless with delight in thee And marvel at the music heard From the ardent silent lips of noon And midnight’s rapturous plenilune.
Great August, lord of golden lands, Whose lordly joy through seas and strands And all the red-ripe heart of earth Strikes passion deep as life, and stills The folded vales and folding hills With gladness too divine for mirth, The gracious glories of thine eyes Make night a noon where darkness dies.
Hail, kind September, friend whose grace Renews the bland year’s bounteous face With largess given of corn and wine Through many a land that laughs with love Of thee and all the heaven above, More fruitful found than all save thine Whose skies fulfil with strenuous cheer The fervent fields that knew thee near.
October of the tawny crown, Whose heavy-laden hands drop down Blessing, the bounties of thy breath And mildness of thy mellowing might Fill earth and heaven with love and light Too sweet for fear to dream of death Or memory, while thy joy lives yet, To know what joy would fain forget.
Hail, soft November, though thy pale Sad smile rebuke the words that hail Thy sorrow with no sorrowing words Or gratulate thy grief with song Less bitter than the winds that wrong Thy withering woodlands, where the birds Keep hardly heart to sing or see How fair thy faint wan face may be.
December, thou whose hallowing hands On shuddering seas and hardening lands Set as a sacramental sign The seal of Christmas felt on earth As witness toward a new year’s birth Whose promise makes thy death divine, The crowning joy that comes of thee Makes glad all grief on land or sea.
Algernon Charles Swinburne
Algernon Charles Swinburne was an English poet, playwright and novelist. The eldest of six children, he was born in London, England (1837) to a wealthy family. Swinburne’s father was an admiral, and his mother was a daughter of the 3rd Earl of Ashburnham. He was educated at Eton and at Balliol College in Oxford, but never completed a degree. The lack of a degree and his struggle with alcoholism didn’t stop him from success, however. Swinburne was one of the most accomplished lyric poets of the Victorian era- nominated for the Nobel Prize in Literature every year from 1903 to 1907 and again in 1909 (the year of his death). Apparently, H. P. Lovecraft considered Swinburne “the only real poet in either England or America after the death of Mr. Edgar Allan Poe.” 1 Besides his love of writing, Swinburne was said to enjoy riding his pony across the moors; just a little tidbit that for me helps romanticize his character even more!
Thanksgiving:Serving up each recipe with a side of SAFETY in mind!
If you are WILD about RICE (or even not so wild about it), you will love this recipe! It’s best made a day ahead so the flavors truly have time to blend together. I find that even folks who aren’t fond of mushrooms love this dish, unless you have allergies of course! That’s a topic that can be serious, so I’ll come back to in a second. The recipe I’m sharing today has been handed down through my mother’s side of the family and is an all-time favorite around the Thanksgiving table. Since my mom grew up on a cattle ranch in Cody, Wyoming I like to play up the WILDSIDE of the rice with an image of a bucking bronc.
Brady and I try to stick to the rule of making a recipe the way it’s written the first time around. I do admit that we taste test along the way and in the end the recipe is often spiced up a bit. Unless you have a true allergy, I highly recommend trying this recipe the way it is. For example, don’t be tempted to skip the water chestnuts; their delicate crunch is part of the magic that makes this dish really light up!
SAFETY & SERENITY: During the hustle and bustle of the holiday season, it can be easy to overlook ingredients that create a safe, serene atmosphere. Overlooking a recipe ingredient can change the taste of a recipe tremendously, but usually it isn’t a life-altering event. There are lots of kitchen safety tips that are important to keep in mind, but one that is often overlooked is the issue of ALLERGIES! Because of our bed and breakfast, we are always conscience of the dietary needs and preferences of guests on a daily basis. When you’re not in the business of needing to know, it’s easy to forget this aspect in the midst of holiday laughter and fun. Unfortunately, at family occasions and pot-luck events, the issue of allergies sometimes falls short of being on any safety list. I know plenty of family dinner tales that tell this all too well! In fact, this particular recipe, though one of MY VERY FAVORITES would need to be served with a warning sign and here’s why.
Tales NOT to be “RE-TOLD, here for YOU in Three-Fold:
-Mysterious Mushrooms: Many years ago, one of my dear friends spent half of Thanksgiving Day in the emergency room, the culprit- mushrooms (the common cooking kind). A botanist once told me that everyone is allergic to mushrooms to some degree but that it varies a great deal from person to person and mushroom to mushroom. Having to watch an emergency crew come into a family home on a holiday is not for the faint of heart! Remember this story and keep it smart.
-Ornery Onions: Another friend I have gets violently ill if even a hint of onion is in a dish. The flu season is bad enough without “catching” it just from something you eat!
-Well, NUTS: … And then there’s my cousin whom, like many people, is deathly allergic to certain nuts. One time he ended up in the emergency room after kissing his wife TWO HOURS after she had eaten hazelnut ice cream; now that gives some lip service to the meaning of a NUT ALLERGY! My wild rice dish calls for almonds, which are technically not a nut. Because of this, my cousin can have this dish, but I’m sure there are many almond allergies out there! While on the topic of nuts, I know of a little girl who has her very own peanut sniffing service dog. Without him, she would never be able to visit enclosed public spaces- it’s that serious. Don’t underestimate the power of nuts and seeds, they pack lots of protein and sometimes a nasty punch.
Today, gluten-free and other diets are common and it’s only courteous to, in some form, cater to those needs. But, you ask,… What IS the best way to deal with everyone’s needs in a simple and caring way? At our gatherings, we’ve gone to the following motto.. “RECIPE SHARING IS CARING! Anyone bringing a dish also brings a side of recipe cards, that way nothing is accidentally overlooked. Since Thanksgiving is about sharing, it’s a good time to take that to heart! There’s no need to hoard a secret recipe. Here at Blue Mountain B&B, we’ve always been happy to share recipes with guests and it hasn’t stopped them from coming back yet. If anything, it creates a feeling of true family when you share something you’ve put a lot of love into.
One last word to the wise! It’s always smart to maintain some checks and balances. Don’t rely totally on one kind of food safety strategy. You’d hate to weigh in on all the fun just to have it suddenly go sour because of an oversight. Whether you are hosting the party or you are a house guest, let your needs and those of others be known if it’s direly important. If it’s more of a food preference or slight restriction, the recipe cards are a great way of discretely “discussing” dietary issues!
Photo taken by Pam Morris, Colorado
Now, on another note… here is a recipe that should make you sing! I know it does that to me, so be forewarned. I dub tomorrow, WACKY WILD RICE MAKING WEDNESDAY. If you care to join me, please dig in!
RECIPE: Wonderfully Wild Rice Bake! ½ C. Wild rice ½ C. Rice (white or brown) 1 C. Onion, diced 1 C. Celery, diced 2 T. Butter or olive oil 1/4 C. Soy sauce 3 oz. Can mushrooms 5 oz. Can water chestnuts, chopped 1/3 C. Slivered almonds
-Cook rice as directed(on packages).
-Saute onions and celery in butter and then add the almonds.
-Mix all ingredients together and let sit over night if time.
-Bake the next day at 350 for 20 minutes.
CHARITY & Giving Thanks: Thanksgiving is a time to be thankful for so many things… our family, our friends, our health and happiness. Remember to donate something to your community as well as your family! Some schools as well as food pantries and shelters can really use donated items as well, so call and ask! As a kid, one of my favorite memories is my mom taking two beautifully browned birds out of the oven; one for us and one for the local Poverello Center. We’d always take it down as a family the day before the holiday and somehow it made my heart feel just a little bit better.
Photography Credit: Photos taken by Blue Mountain Bed and Breakfast and uploaded from WordPress Insights. If you personally recognize a photo that has not been given proper credit or you have any comments or questions, please don’t hesitate to call or email! 1-406-251-4457 email@example.com
You will find that our Blue Mountain B&B BUTTERMILK BISCUITS will literally melt in your mouth. They are hard to resist right out of the oven and make a delicious treat smothered in honey or homemade jam. For our guests, these flaky homemade biscuits are a breakfast favorite when served with our biscuits and gravy recipe, passed down through the family.
The biscuits also make an excellent lunch accompaniment when paired with one of our savory soup recipes. For dinner, they always go nicely with one of our many Western BBQ specialties. Every year, we have a French family that stays with us just for our BBQ dinner and the views that go with it.
Note: Just adding shredded cheddar cheese to the dough and basting them with melted garlic butter gives the biscuits a whole new, amazing twist!
Buttermilk biscuits are almost in the same league as baseball and apple pie- a true American standard. No matter what meal you serve the biscuits with, they always will be a BIG HIT!
4 C Flour 2 T Baking powder 2 tsp. Sugar 1 tsp. Salt 12 T Butter 1 ½ – 2 C Buttermilk
Preheat oven to 450 degrees
*Breakfast Biscuits (We often serve with biscuits and gravy.)
-Mix dry ingredients together, then cut in butter with a pastry knife. The butter should be in pea-sized pieces (or just a bit larger). Fold in buttermilk and then knead on floured surface about 6 or 8 times. Pat out to 1″ thick (an 8×8 inch square). Cut in 16 pieces and bake for 14 min.
*Dinner Biscuits (Served with savory soups and BBQ dinners)
-Add the larger amount of milk and mix in 2 C. shredded cheddar cheese. Drop large spoon fulls of dough onto a baking sheet (we use a silicone baking sheet or parchment paper). Bake for about 14 min. Take out of oven and baste with 3 T. melted butter mixed with 1 tsp. granulated garlic. Serve right away!
We hope you enjoy trying these out in your own kitchen or possibly spending a night here at Blue Mountain B&B! In the summer and early fall, guests enjoy eating outside by the waterfall. In the winter and spring, our large picture windows look out on our Japanese water garden to the west and the Bitterroot River and Missoula to the east. The view is ever changing and beautiful and our elevated location makes one feel like they are in a comfortable castle or a mountain chalet. We welcome you any time of the year for a wonderful retreat!