The Brenham HouseWelcome to our home. The Brenham House was built in the 1920’s on the foundation of what was the first German Lutheran Church of Brenham. Unfortunately, the church was destroyed during the great storm of the 1900’s, leaving the sturdy lime stone steps behind – steps that continue to greet visitors today. |
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About Me
James and I are both native Texans with many careers between us, all adding to our knowledge and necessary skills for operating an bed and breakfast. All of our careers have been in the service industry, so this has been a comfortable transition for us. We enjoy traveling to different bnbs and we hope that our guest enjoy their experiences here with us. We want to pamper our guests during their stay and help them step back from their hectic lives for a moment to breathe. Brenham, Tx. is a wonderful small town. There is evidence of the past throughout the town. Many old hitching posts still line the streets and buildings with historical architecture can also be seen. Evidence of a time when life was much simpler and less complicated. We are the Happy Innkeepers of The Brenham House Bed and Breakfast, and we are waiting to welcome you to our home! LinksPrevious Posts
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Monday, February 22, 2010Festival Hill Guitar Festival 2010
March 6, 2010 A must see and hear! 1:30 P.M. Tony Morris, guitar & Renata Green, flute 4:00 P.M Minneapolis Guitar Quartet 8:00 P.M. Cem Duruoz, guitar The last Guitar Festival was outstanding and I'm sure this is one we won't want to miss! We will be glad to secure your tickets. Labels: Brenham House, Festival Hill, Guitar Festival, Round Top
posted by Susan and James @ 1:50 PM
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Monday, September 7, 2009Roasted Pears with Blue Cheese
 Roasted Pears with Blue CheeseThis recipe is great for a breakfast fruit, lunch salad, or evening dessert! 3 ripe Anjou pears 1/3 c. fresh lemon juice 3 oz. crumbled blue cheese 1/3 c. dries cranberries 1/3 c. chopped pecans 1/2 c. apple cider 3 T. port 1/3 c. brown sugar, packed 1/4 c. olive oil Shredded lettuce to plate pears Preheat oven to 375 degrees. Peel pears and slice in half lengthwise, coring the pear to make room for stuffing. Reserve 1/4c. of lemon juice for drizzle. Take the remaining lemon juice and coat pears to keep from turning brown. Arrange pears, in a small baking dish, with the cut side up. Remember to square off bottoms slightly to enable the pears to remain stationary in dish. Toss the blue cheese, pecans, and cranberries together, then load up the pears. Take the brown sugar, port, mix well and pour over the pears and let run into the baking dish. Bake pears, basting after 15 minutes, for 30 minutes. Just before serving, place pears on a be of shredded lettuce and make your drizzle of 1/4 c. olive oil, 1/4 c lemon juice, and 1/4 c. basting liquid and drizzle over pears! Yummm! Serve warm Labels: breakfast, Brenham House, cranberries, fall menus, Mother's Day brunch, roasted pears, The Brenham House
posted by Susan and James @ 4:52 PM
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