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Thoroughly enjoyed our visit in your lovely B&B. Food was great (thanks Holly) and Dieter's directions were top notch. We will...
- Jack and Lynda McGarth
A very restful sleep - loved the bed - and delicious breakfast. :) Thank you for everything - inspiring.
- Darlene
Thank you for sharing your home with us for the last week. It has been a fantastic place to see and stay. The area that surrounds you...
- Darren and Dorothy
Although we only stayed one night in this awesome B&B, we loved this place. Trying to "de-stress" from the hectic life in...
- Astrid, Svenja & Leon
Dieter, thank you so much for sharing your lovely home with us. I very much enjoyed our breakfast conversations ! Our day on the ocean...
- Barbara
Thank you so much for one of the most fabulous nights I've had in a long time. Your location is beautiful, your rooms are amazing...
- Debbie Stirling
Such a beautiful place to unwind from our busy lives in Calgary.  We enjoyed every minute rain or shine - and we got both. We loved...
- Laverna and Wes
Thank you for this weekend so quiet, so amazing ... It was too short! Thanks again!
- Nancy, Mickael and Franie
Beautiful spot, amazing views. Nice to get away and relax. Loved the fireplace and hot tub and cozy bed ! Thank you. 
- Jen & John
Loved the view, room, food and cleanliness of the BnB. Dieter was very helpful. Thanks for a wonderful stay.
- Connie and Fred

Blueberry Marmalade

BOOK DIRECT - Best Price

3cups blueberries, fresh / frozen
3 cups sugar
2 limes
1 lemon
1/4 teaspoon ginger, ground

1. Peel limes & lemon, being careful to take only the colored part of the peel, not the white.
2. Slice the peel into strips.
3. Put the peel into a small saucepan and cover with water. Boil for 15 minutes then drain.
4. Place the berries, sugar, juice of the limes and lemon, boiled peel and the ginger into a large non-reactive saucepan.
5. Cook over medium heat until the mixture reaches the jelling stage (220 F). Ladle into clean sterilized jars.
6. Seal according to manufacturer's instructions.