(masthead) All Seasons bed and breakfast inn, Fairbanks Alaska
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“Outstanding in all respects!”
—Gene, Salem OR



Mary's Stories

The Stamp
Published October 3, 2007, in the Fairbanks Daily News Miner.

An Alaska Innkeeper is not only responsible for the breakfast and the beds; they must also be a walking encyclopedia of knowledge of all things Alaskan – particularly those things that can be classified as Fairbanksian. At the Inn we keep a “stat” sheet with all kind of answers that come up more often than you would think. What is the latitude of Fairbanks? How high is the town above sea level? What is the annual precipitation? How much snow do you get? What are the record low and the record high? What causes the Northern Lights and when are they on? What is a borough? What is the population? How do you get to Highway 2? All routine, all easy accept the Highway 2. To this one we just shrug and ask, where are you going?

As prepared at we try to be, every now and then we get stumped. The Innkeeper’s son was home from college during the summer and was helping out at the front desk. A guest approached and asked if he had stamps available. The answer was yes, which prompted her next question. How much is a stamp to the U.S.? Thirty seven cents was the reply. No young man, I need a stamp to the U.S. After verifying that the stamp was for a letter, he replied thirty seven cents. Annoyed the guest slowly spelled out her request again enunciating each word, “I want a stamp to mail a letter to the United States of America.” The son finally understood, “Ooooh, that will be one dollar.” The guest happily handed over the dollar. He put a thirty seven cent stamp on the envelope and told the guest he would be happy to mail it for her. In the end both were pleased with the transaction.

That same summer another guest asked the son what the coldest temperature he had experienced growing up in Alaska. Sixty eight below was the reply. After some thoughtful reflection, the guest asked below what?

Many times our guests are just as impressed with our breakfast as they are with our knowledge of the strange and far away place we call home. Having the answer to Alaska questions includes also having the answer to what is in these eggs?

Baked Herb Eggs

  • 1 teaspoon each of dried garlic, thyme, basil, and oregano
  • 1/2 teaspoon each of salt and pepper
  • 6 tablespoon grated Parmesan cheese
  • 12 large eggs
  • 6 tablespoon heavy cream or half & half
  • 3 tablespoon butter
  • Pam

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine garlic, thyme, basil, oregano, salt and pepper in a small bowl and set aside.

Carefully break two eggs into a small dish or cup being careful not to break the yolks.

Have all the eggs ready before you start cooking.

Generously spray 6 ramekins (approx. 5” X 1”) with Pam and place on baking sheet. Put 1 tablespoon of cream and ˝ tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Remove ramekins from oven and carefully pour in 2 eggs. Sprinkle with 1 teaspoon of herb mixture over eggs, top with 1 tablespoon of cheese, and place back under broiler for 5 to 6 minutes. Broil until the whites of the eggs are almost cooked. The eggs will continue to cook after you take them out of the oven. Let set for 1 minute before serving.

Inn Tip: This is a favorite dish at the Inn. We mix the herbs by 10 times the recipe and store in an air tight plastic container. Cracking the eggs into individual cups allows you to get all the eggs into the hot ramekins very quickly. Use a spatula to move the ramekins from the baking sheet to the plate.

763 7th Avenue,
Fairbanks, Alaska 99701

(907) 451-6649
Toll Free 1-888-451-6649
Fax (907) 474-8448
mary@allseasonsinn.com
www.allseasonsinn.com
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