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No More Water Bottles at the Inn
Did you know that every hour 2,500,000 plastic bottles are thrown away?That's staggering! We are doing our part to lower our environmental impact and we have eliminated bottled water. Fortunately, we have wonderfully tasting water straight from the Edwards Aquifer. We are providing you with 3 container options, bio-degradable cups made out of corn, compostable sport bottles and of course, glasses. We hope you all support us in helping reduce the number of plastic bottles ending up in America's landfills.
Blanco, TX - June 1-30
Buda TX - July 4th 5pm
Wimberley TX - July 2-4
Fredericksberg TX - July 23-24th
Our New Website
The new site offers larger pictures for today's higher resolution monitors, more interactive features, and even more great information about exciting things at the Inn Above Onion Creek and in the Texas hill country. We've added a Texas Wine Trail page, a Wimberley, Texas page, and many more. It's a work in progress and we will be upgrading the photography as well. We hope you enjoy the new site and let us know what you think. View the new site here.
Book 3 nights in July or August and
get a 4th night free!
Check Availability Now!
Recipe of the Month: Squash Blossom Flat Bread
We're picking fresh squash blossoms from our garden. If you don't have a garden in the backyard, you can improvise with various toppings to make a light and fresh appetizer. Be sure and visit our recipe blog.
· ½ cup Pure Luck Herbed Chevre, softened
· ½ cup cream cheese, softened
· 1 Tbsp roasted garlic
· 8 squash blossoms
· ½ cup red onions, thinly sliced
· 2 cups Texas Olive Ranch Balsamic Vinegar (simmer until reduced to ½ cup)
· Texas Olive Ranch Olive Oil, to taste
· Kosher salt, to taste
Flat bread dough:
· 1 cup warm water , about 110 degrees F
· 1 packet dry yeast
· 1 tablespoon Goodflow Wildlower Honey
· 2 tablespoons Texas Olive Ranch Olive Oil
· 2 1/4 cups flour (may use a little more or less)
· 1/2 teaspoon kosher salt
For the dough:
Add the warm water, yeast and honey to the bowl of an electric mixer fitted with a dough hook. Stir to dissolve the yeast. Add the olive oil, flour, and salt. Mix with the dough hook until the dough comes together and climbs up the dough hook. Remove the dough from the mixer and, on a floured surface, form into a smooth ball shape. Place the dough into a greased bowl and cover with a clean towel. Place in a warm, draft free place for 45 minutes to 1 hour, or until the dough doubles in size. Turn the dough out onto a floured surface and roll to desired size. Bake in a preheated oven at 300 degrees on a pizza stone until light brown. Let flat bread cool until ready to top. In another bowl, combine the chevre, cream cheese and roasted garlic. Spread the cheese mixture over the par-baked flat bread. Sprinkle the red onions and place the blossoms over the cheese. Sprinkle with Kosher salt. Bake on the pizza stone until the blossoms are wilted and the crust is a golden brown. Drizzle with the balsamic gastrique and olive oil. Feeds 4-6 people.
Studio Balcones Completes Landscaping Makeover at Maurice's Cottage
Jennifer Orr and Ilse Frank of Studio Balcones Landscape Architecture & Urbanism chose to extend these spaces out into the landscape by removing railings, installing wide limestone steps from the porch, and creating a casual courtyard under the existing majestic Live Oak. Drought tolerant plantings and additional flowering trees help enclose the space and highlight views out. The new landscaping is designed to increase the outdoor living space and make for a more inviting environment for small outdoor events such as reunions, parties and weddings. Check availability for Maurice's Cottage and Guest Room here for your next hill country party.