Emphasizing breakfast at bed and breakfast

Picture a centennial farmhouse nestled on 70 acres overlooking fields, pine forests and a mammoth elm tree almost 12 feet around. Next, envision that 19th Century home totally remodeled to include an open floor plan, a handmade fieldstone fireplace and hardwood floors. Then fill that picture with delightful antiques, old family photos and a loveable dog.

This vision describes a bed and breakfast near Manton known as Monroe Achers.

Beverly Monroe and Charles Pardee own the enterprise. They restored the farmhouse themselves and now host overnight guests.

Five years ago, the duo headed north from jobs downstate to tackle the project.

Beverly, a former laboratory operations manager for a blood center in Saginaw, bought out other family interests in the farm when her mother died. It is the homestead where she grew up - where she learned how to drive a tractor, bale hay, ride horses and how to cook and garden.

Her grandfather, Claude Moffitt, bought the property in 1903.

Together with Pardee, a businessman from Clare, the two set about transforming the place into a warm, welcoming bed and breakfast.

“We plumbed, insulated and just brought everything up to code,” Pardee said.

“We did all new windows and everything so it would be a good, toasty warm place.”

While they worked on the project, historic artifacts kept popping up - things they cleaned up and now use as interesting displays around the house.

“In the original house,” Beverly explained, “we found papers in the wall dated 1874.”

Charles is fascinated by Moffitt family history. Offering a tour of the house, he pointed to family photos and also discussed the old fishing lures and farm implements, decorative old wooden toys and puzzles that are scattered throughout the two guest bedrooms, living room and great room.

Beverly stated that the bed and breakfast is one of the ways she continues the stewardship of the land that began with her grandfather.

But her hospitality is a legacy from her mother. She loves serving up gigantic and tasty home-cooked breakfasts that include some of her mother's favorite recipes.

“This is somewhat of an adventure,” she admitted. “You don't know much about the guests before they come.”

She said many of her guests over the last five years have spotted the place on the Internet.

“We have so much fun with people,” she added. “They've been fun people. We have one couple that comes back every year.”

Beverly's hospitality includes trying to accommodate guest wishes. When they arrive in the evening she always serves a hot homemade dessert, like buttermilk pie. Guests are allowed to bring along the family pet. And one couple brought a trailer with two horses - no problem. Beverly fed and watered them, boarding them in the barn with her own horse.

But after strolling through Beverly's three gardens or after wandering through fields down to the creek, the best part of the stay comes in the morning, when Beverly starts cooking breakfast.

“We kind of cater to what they want,” Beverly explained. “I ask them on the phone if they have any dietary restrictions. And then I plan the menu.”

Arriving for this interview - Beverly and Charles were busy in the kitchen. Charles was stationed at the antique waffle maker, pouring batter into the steaming hot iron, while Beverly flipped the Grand Marnier French toast. On the table, set with antique china, was an array of bacon and sausage, fresh strawberries and oranges, pecan bars, baked oatmeal, Michigan maple syrup and raisin filled sweet bread.

“The waffles are made from scratch,” Charles explained. “I blend everything in and then whip in the egg whites last.”

They both seem pleased with their up north life style.

“A ray of light said this is your direction,” Beverly explained of her move north back to the family farm. “I love it here. I love to just sit here and watch it snow.”

Please let me know if you have recipes to share with our readers as our Cook of the Week. Or nominate someone for this page by writing: mardijo@chartermi.net.