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Monthly Archives: February 2019

The Carriage Inn Bed & Breakfast – Charles Town, West Virginia – A Beautiful Place

Donn & Marie Davis, owners of the Carriage Inn  B & B were spectacular hosts. On a scale of 1-10-they were an eleven! They treat their guests as true family! We saw it with other guests, not just ourselves.
The young lady business woman loves to stay at this B&B. She feels safe and happy compared to cold motels and hotels. We love the breakfasts that are made to order, hot and tasty-home-made. Marie truly made us the best breakfast of our trip to W.VA.

WWW.americanpresstravelnews.com – June 20 – West, VA. Bob and Barb “Stopping to Smell the Roses” and “On the Road Again.” This time at the Carriage Inn, Historically significant bed & breakfast. We felt the history here in the footsteps of Pres. George Washington’s brother home-a truly historic place to visit. The building is on the Federal Register of Historic Places visited by Southern Generals, Lee, Jackson, Stuart, Ashby and Northern Generals Sheridan and Grant. The rooms are large and comfortable as they were two Centuries ago.  Today, with TV and Internet access, modern electricity and toiletry, so expected and important to us and every visitor as well. Note: they have excellent high speed internet. We enjoyed visiting Harpers Ferry and the Antietam Battlefields. Our visit was too short and we will come back with our bikes, so we can enjoy the countryside. Barb did try her luck at the Charles Town Casino (although we ran out from the smoke smell). The nearby Potomac River is full of small mouth bass. I fly fished a portion of it. 48-catch and release bass.

Delicious asparagus stuffed eggs and real home-made muffins. I still miss her perfectly done bacon!
Our comfy room! It had a fireplace, full bath and great internet and tv.
Washington, General Lee, Sherman were a few of the famous historic figures who sat in this room.
These historic Civil War Generals and officers met at the Historic Carriage Inn in 1860’s.

The Innkeepers Donn and Marie Davis  (304) 728-8003 or (800) 867-9830. They were a delight! We enjoyed their wonderful breakfast in their historic dining room. Check out their website: www.carriageinn.com 

 

 

Scallops-The Seas Comfort Food!!!

American Press Travel News–News Release pass-on-Feb. 20th, Florida—

Oh boy! Scallops, clams, shrimp–Scallops are the finest seafood comfort meal!!!

FWC sets Gulf County 2019 bay scallop season; moves forward with draft scallop seasons for 2020 and beyond in all open areas
At its February meeting in Gainesville, the Florida Fish and Wildlife Conservation Commission (FWC) set the 2019-only bay scallop season for Gulf County to be Aug. 16 through Sept. 15.
Other 2019 bay scallop seasons were set earlier this year for all open areas except Gulf County. View season dates, regulations and more at MyFWC.com/Marine by clicking on “Recreational Regulations” and “Bay Scallops” which is under the “Crabs, Shrimp and Shellfish” tab.
The Commission also moved forward with the following proposed changes for 2020 and beyond that will be brought back before the Commission at its May meeting for a final public hearing:
Setting the bay scallop season in state waters from Franklin through northwestern Taylor County and Levy, Citrus and Hernando counties to be July 1 through Sept. 24 each year.
Setting the bay scallop season in state waters for Pasco County to start the third Friday in July and run 10 days each year.
Setting the bay scallop season in state waters for Dixie County and the remaining portion of Taylor County to start June 15 and run through Sept. 10 each year.
This proposal will include a reduced bag limit from the start of the season through June 30; with the regular bag limit beginning July 1.
Setting the bay scallop season for Gulf County to be July 1 through Sept. 24 for 2020 and beyond unless modified by Executive Order.
Allow the direct transit of legally harvested bay scallops across areas that are closed to harvest.
FWC will further discuss the draft proposal for Dixie and parts of Taylor County at a public input gathering workshop in Steinhatchee Tuesday, March 5. 

Shindig Irish Restaurant & Pub-One Step Ahead

American Press Travel News–November 29th, Port St Lucie, FL.-Bob and Barb–Stopping to Have the Corned Beef & Cabbage at Shindig Irish Restaurant & Pub. When we met Bob Beepat, owner operator of Shindig, I realized this restaurant has much more than great foods and spirits. There is a personality here, not just in the great décor, but obvious from the way from owner to chef, waitstaff to bartenders people are happy here and it shows loud and clear. Chef Carlos Rosa is exuberant about Shindig he said that “everything is made fresh here, we take great pride in buying local and fresh, People come in to have fun and a social experience, that mixed with a great Stout and some corned beef and cabbage make life long memories.”Barb and I shared several dishes of course one being Corned Beef and Cabbage, another was a drunken Pork Chop and the chips were amazing; made in-house daily and delicious dipped in a tasty sauce. The salmon was glazed and the desserts such as Irish Bread Pudding and a chocolate volcano. A glass of Stout really helped make my day. I felt that I was in a real Irish Pub in Port St Lucie. 

Shindig Irish Restaurant and Pub
464 SW Port St Lucie Blvd, Port Saint Lucie, FL 34953
(772) 785-6202

 

Horse Whispering 101

American Press Travel News–February 19th, TN.–“Bob and Barb On The Road Again”—For over thousands of years, wild horses were trained by “breaking their spirit.” They would be tied, hobbled, whipped, ridden until they frothed, worn down and degraded. In more recent times, the cowboys of the West used many of the same methods, most not truly understanding that a horse could be tamed with care and time, not “broken in spirit,” according to Marsha Mae Marks, a true Horse Whisperer at Goose Holler Farm, Crossville. Marsha is a lover of all four-footed creatures. She mostly trusts only animals after experiencing a challenging life since her childhood. That was mostly idyllic.
Marsha Mae Marks grew up on a beef, hog and dairy farm in Kankakee, and New Lenox, IL. There she developed a high interest in all things equestrian. Horses were used all over the farm—both draft and back-riders—to put up hay, feed cows in the winter, pull wagons for corn pickers, and take corn out to feed the livestock. She loved Sunday afternoon church picnics when her farm would treat city kids to a taste of farm-life. Working with draft horses, Marsha learned how a working partnership based on loyalty and understanding could exist between a human and an equine. Once she even trained a Holstein steer to saddle. “The animal never put on weight, and so it was not to be slaughtered. I didn’t have a horse, so I used that steer as a horse. He was 7-feet tall and I had to train him to kneel, so my 5-foot 5-inch body could get up on the saddle. I wish I had a picture of him,” she recalled.
Marsha worked with hundreds of riding horses and draft horses from the time she was 13-years old in 1965, until she was hurt in 2009, when she was kicked in the head and neck area by a client’s horse. At that time, she personally had 10 horses and colts.
After her recovery, she came to my farm 9-years years ago, with her recently widowed friend, Judy, her dog Chewy, and Miss Kitty, the only horse she had left after all her stock was sold to pay for her hospital and rehabilitation bills. She chose our farm and Crossville, as a place to live and enjoy the solitude and peace, the easy-to-work-in barn, and 2 acres of sweet-grass paddock. She believes in training by association. When I asked her where she learned so much about training horses, she told me, “My nature is not to force training on a horse, or any four-legged animal. Other trainers would toss a rope and tie a horse to a post and put on the saddle, then try to ride the ‘buck’ out of him. Problem with that is you taught the horse that it is OK to buck with a human on his back. I tried gentle training by voice and association every time a human was on the animal’s back. Everything you do with an animal makes a lasting impression. If the first thing he learns to do is buck, that is what he always thinks of first. I figured I’d teach the horse that the saddle is his friend. To do this safely, I had to break the training of the horse into smaller segments, so he could absorb knowledge without being rushed, and his first memories of his training were pleasant, not fraught with anxiety and stress.”
Marsha explained that stressing a horse shuts down its capacity to learn and retain knowledge, its horse-sense is short-circuited. Body language always plays a large role in the teaching regimen. “If the person is timid and the horse is not, then the horse is in control. However, the opposite is also true, so it is very important to match horse and human, and I did just that for more than 40-years. I learned to identify potential problems and nip them in the bud,” she said. Back through time of natural breeding and exposure to the wild are never truly taken out of them, she told me. So, “In order to have a working partnership you need to understand a horse’s instincts and how to harness them to your mutual benefit,” she explained. Once you understand a horse’s vision of his world, you can adapt and be open to a larger field of vision. Marsha went on to tell us, “A horse sees in a triangular, far-off way. When you’re riding a horse, you see and pay attention to about 20-30 feet ahead of you, whereas a horse sees hundreds of feet down the road, always anticipating potential dangers. A horse in the wild must be aware of his surroundings—where the cougar, wolf or bear might be hiding, or if the animal is in plain, far-off sight. He is not looking at the flowers and 4-leaf clovers as you are. To survive, a horse must take in a long view.” She showed me how her approach to training led her dog, Jesse, to sit with a pointed finger and gentle command. Marsha concluded by saying: “He was under no duress and had a choice; he was not being forced into a seating position. Extrapolate this to training any four-legged, or even two-legged animal. The choice should always be pleasant and rewarding, not threatening.”