Archive for the ‘Blue Moon Bed and Breakfast’ Category

Bean and Bacon Soup

April 30th, 2016 by Julie

                                             Bean and Bacon Soup
bean and bacon soup
 Bean and Bacon Soup is hearty, satisfying and full of goodness!
  • 1 pound Great Northern White Beans
  • 4 cups Low Sodium Chicken Stock
  • 1 pound Thick-cut Bacon, Cut Into 1 Inch Pieces
  • 1 whole Onion, Diced
  • 2 whole Large Carrots, Peeled And Diced
  • 2 stalks Celery, Diced
  • Salt And Pepper, to taste
  • 4 cloves Garlic, Minced
  • 2 Tablespoons Tomato Paste
  • 2 whole Bay Leaves
  • Minced Parsley, To Taste
  • 3 whole  Roma Tomatoes, Chopped (optional)
  • Directions:

    Pick through the beans and give them a rinse. Put them in a bowl and cover them with water by two inches. Let them soak overnight.

    Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer.

    While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.

    Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low.

    When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.

Johnny Cash ” Ring of Fire”

April 12th, 2016 by Julie

 Wonderful music of Johnny Cash!
ring of fire 2
Spend a wonderful evening at the Oregon Cabaret Theatre with the music of Johnny Cash.
More than two dozen classic hits-including “I Walk The Line,” “A Boy Named Sue,” “Folsom Prison Blues,” and the title tune-performed by a multi-talented cast of Phillip David Black, Sean Wolf Galuszha, Cat Greenfield, John Leistner and Brian Russell Carey. They paint a musical portrait of “The Man in Black” that promises to be a foot-stompin’, crowd-pleasin’ salute to the unique American legend. If you love the music of Johnny Cash this is definitely the show for you!
The show runs through to April 17th 2016.
For tickets go to

Oregon Shakespeare Festival 2016

April 6th, 2016 by Julie

Oregon Shakespeare Festival 2016 Eleven fascinating plays.
The Oregon Shakespeare Festival is pleased to present eleven fascinating plays this 2016 season.
This year marks the 400th anniversary of William Shakespeare’s death. The Oregon Shakespeare Festival is celebrating this milestone by producing five of Shakespeare’s most interesting plays. But of course there are eleven plays produced at OSF every season, and this year is no exception, there is a wide verity of fabulous new plays and re-imagining of wonderful works such as Great Expectations and Yeoman of the Guard.
We have seen three fabulous plays so  far, Twelfth Night (gorgeous) The Yeomen of the Guard (ground breaking) and The River Bride (dreamy)
Tonight we will be in the Bowmer Theatre for Great Expectations… can’t wait to see it!
For tickets
So much to look forward to. Don’t wait!  get your tickets soon……see you there!
Twelfth Night
  by William Shakespeare
Great Expectations
 by Charles Dickens
 The River Bride
by Marisela Tevino Orta
by Lisa Loomer
Timon of Athens
by William Shakespeare
The Yeomen of the Guard
by Gilbert and Sullivan
by Qui Nguyen
Richard 11
by William Shakespeare
by William Shakespeare
The Wiz
 by William F. Brown
The Winter’s Tale
by William Shakespeare
For tickets go to

Sticky Toffee Pudding

March 25th, 2016 by Julie

     Sticky Toffee Pudding  
A good sticky toffee pudding should be more than simple sugar hit – add nuts, for texture, and cloves or ginger for a hint of spice, and this is one transatlantic migrant which will have no problem getting its visa renewed.
This pudding is my favorite, it’s one of the reasons why I put on at least 5lbs when I am in the UK!
175g medjool dates, stoned and roughly chopped
1 tsp bicarbonate of soda
300ml boiling water
50g unsalted butter, softened
80g golden caster sugar
80g dark muscovado sugar
2 eggs, beaten
175g flour
1 tsp baking powder
Pinch of ground cloves
75g walnuts
For the sauce:
115g unsalted butter
75g golden caster sugar
40g dark muscovado sugar
140ml double cream
1. Pre-heat the oven to 180C or 350 F. Butter a baking dish approximately 24cm x 24cm.
2. Make the sauce by putting all the ingredients into a pan with a pinch of salt and heating slowly until the butter has melted, then turn up the heat and bring to the boil. Boil for about 4 minutes, until the sauce has thickened enough to coat the back of a spoon. Pour half the sauce into the base of the dish and then put it in the freezer while you make the rest of the pudding.
3. Put the dates and bicarbonate of soda in a heatproof dish and cover with the boiling water. Leave to soften while you prepare the rest of the pudding.
4. Beat together the butter and sugar until fluffy, and then beat in the eggs, a little at a time. Stir in the flour, baking powder, cloves and a pinch of salt until well combined, and then add the dates and their soaking water, and the walnuts, and mix well.
5. Take the dish out of the freezer and pour the batter on top of the toffee sauce. Put into the oven for 30 minutes, until firm to the touch, and then take out of the oven.
6. Heat the grill to medium, and poke a few small holes evenly over the surface with a skewer or fork, and then pour over the rest of the sauce. Put briefly under the grill, keeping an eye on it as it can easily burn. Serve with vanilla ice cream.
Is sticky toffee pudding the perfect marriage of stodge and sweetness, or does the name promise more than the dish delivers? What do you like to add to yours – I like it with Custard or Ice Cream.

Mount Ashland Oregon

March 16th, 2016 by Julie

ski mount ashland
mt ashland
Did you Know…….
Mount Ashland has tons of snow this year and great skiing for all the family, alpine skiing, snowboarding and sledding. There is also night skiing under lights. My children used to love night skiing, we would start around 4 pm after school on a Friday, they would ski until around 9 pm and come into the lodge every so often for some hot chocolate and a snack. They are all grown up now but they still have fond memories of those Fridays in the snow!
It’s a wonderful time to come to Ashland and enjoy the winter fun!  For information go to

Fire destroys Butte Creek Mill in Eagle Point Oregon.

March 2nd, 2016 by Julie

 Aug-2009-butte creekButte-Creek-Mill-Fire-Square-400x190
Fire destroys Butte Creek Mill in Eagle Point Oregon. For all of you who have been out to visit Butte Creek Mill  during your stay at the Blue Moon, this is devastating news.
The unthinkable happened on Christmas morning. Butte Creek Mill which was a unique historic water powered grist mill, caught fire and burned to the ground.
 No one was injured, for which we are thankful.
Bob Russell and his family are determined to rebuild the mill, we wish them well in their long journey ahead.
To find out more about the Mill and how to contribute to the rebuilding effort go to their website:


Butte Creek Mill Antique StoreThe Antique Store is still open while the mill is being rebuilt it is adjacent to the mill. It was an 1895 cheese factory before being converted to the antique store. They have an incredible collection including toys, advertising signs, country store materials, etc. There are new items to delight you each time you visit.

Smithfield’s Pub and Pies

January 27th, 2016 by Julie

 chef smithfieldssmithfiels pub
Smithfield Pub and Pies opened just a few weeks ago on Second Street in Ashland. Just one block down from Smithfields Restaurant.
Owner and Chef Neil Clooney has always wanted to open up a  pub and pie place, when Paddy Brannan’s Irish Pub closed it’s doors, Clooney felt was the perfect opportunity to follow his dream.
Jean-Pierre and I had a meal there just a few days ago, we both had the Steak, Ale and Cheddar pie with sides of mashed potatoes and peas.. it’s the ultimate in comfort food… absolutely Delicious!
Meat pies are not the only pie on the menu, there are also fish, vegetarian and even gluten free pies.
The restaurant and bar has a real pub atmosphere, plus a large array of Oregon Craft beers to choose from.
It promises to be a lively place with live music and trivia nights.
Open Daily from Noon to Midnight…. 541-482-7437

Cornish Pastie Recipe

January 20th, 2016 by Julie


cornish pasties

Cornish Pasties are an British staple, they are savory and super tasty finger food!

Cornish Pasties

For pastry:

3 ¾ cups all-purpose flour, plus extra for dusting

1 teaspoon salt

1 cup (2 sticks) cold butter, diced

¾ cup ice water (you may not need it all)

For filling:

12 ounces raw beef skirt steak or chuck steak, cut into 1/3-inch dice

2 cups 1/3-inch-diced yellow or white onion

2 cups peeled, 1/3-inch-diced red or Yukon Gold potatoes,

2 cups 1/3-inch-diced carrots

1 teaspoon salt

½ teaspoon freshly ground pepper

¼ cup extra-virgin olive oil

1 teaspoon fresh thyme, chopped

1 teaspoon fresh rosemary, chopped

For assembly:

1 large egg

2 tablespoons milk

For pastry: Place the flour and salt in bowl of a food processor; briefly pulse them together. Add the butter and pulse at 1-second intervals until largest pieces of butter are size of chickpeas. Remove lid, pour 1/2 cup ice water evenly over flour mixture, replace lid, and pulse a few times. Add just enough additional ice water so dough holds together when you press it between your fingers. Do not overmix.

Pour dough onto a piece of plastic wrap, gently pat it together using edges of plastic wrap; then flatten it into a large, flat disc or rectangle. Wrap it tightly in plastic and refrigerate while you make filling. (Dough may be made several hours ahead of time, or a day before, if desired. Refrigerate until ready to use.)

Heat oven to 400 F.

For filling: In a large bowl, combine the chopped beef, onion, potatoes and carrots. Add the salt, pepper, olive oil, thyme and rosemary; mix well. Set aside.

Cut pastry into 6 equal pieces and shape each into a flat disc. On a lightly floured surface, gently roll each piece of pastry into a 9-inch round. If dough starts to stick to work surface or rolling pin, sprinkle it with a small amount of flour.

Place about 1 cup filling on each round, either in center if you want to bring both sides of pastry up and together, or on 1 side so you can pull other side of pastry over to make a semicircle. Use your hand to compact filling a little.

Beat the egg with the milk, brush edges of pastry with egg wash and seal them together. If you’re making semicircles, you can decoratively crimp edges of pasties with a fork or your fingers.

Place pasties on a heavy-duty baking sheet lined with unbleached parchment paper. Brush them all over with egg wash. Bake in preheated oven until golden-brown, for about 40 to 45 minutes.

Serve pasties hot, with mustard on the side. They will keep for a couple of days in refrigerator and will also freeze well. Reheat in oven or microwave.

Makes 6 pasties.

Merry Christmas from the Blue Moon Inn

December 25th, 2015 by Julie

Christmas greetings from the Blue Moon Bed and Breakfast in Ashland Oregon.
This is the season for memories, of Christmases past, of our children hoping to get their longed for gift under the tree, now for many of us it’s our grandchildren who rush to the tree on Christmas morning hoping their favorite present will be waiting for them. I have always loved this time of year.
Jean-Pierre and Julie wish all of you a very happy holiday season.


Pureed Broccoli Soup

December 10th, 2015 by Julie

                                            Pureed Broccoli Soup
broccoli soup
Pureed Broccoli Soup is a warming hearty soup, full of flavor and perfect for cool fall weather days. Enjoy!
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme or parsley
  • 8 cups chopped broccoli (stems and florets)
  • 2 cups water
  • 4 cups reduced-sodium chicken broth, “no-chicken” broth or vegetable broth
  • 1/2 cup half-and-half (optional)
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste.
  1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
  2. Stir in broccoli. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes.
  3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.