Welcome to our 14th season and the Centennial Celebration of our beautiful home. For updates check our blog, facebook page and for real time updates, we are even twittering!  And now, finally, ... a recipe blog!  This year, I might even keep up with them all.

Jake, our beautiful black lab, is now 75 lbs of love and sweetness, but takes up most of the bed. Our three kitties tease him without mercy yet he holds his own throughout their taunting. All of our pets are available for private showings without actually roaming the Inn.  I am hiking with the Over the Hill Hiking Club, who know nothing but strenuous hikes. Chris, Sam, & Laurel, our children with only 2 legs are well and happy.

We closed for our lucky 13th season on January 3rd, but are re-opening for our 14th season, and the Centennial Anniversary of our beautiful home March 24th, 2010. We are here taking reservations and sprucing up for our big year!  Even after one full century, the 4 1/2 Street Inn is still as fresh as a morning rose! Check our website regularly for our ongoing and changing centennial specials. 

Our first special is for our opening weekend. Stay 2 nights and get 10% off; 3 nights and get 15% off; or 4 nights and get 25% off.

This winter is devoted to the 4 1/2 Street Inn Cookbook and Ricky directing his first play: "The Dixie Swim Club". I promise to stay in touch through our blog, twitter, and facebook page. We look forward to seeing old friends, and making new ones, in this most special of New Years. If you would like to receive our quarterly email newsletter, email me at relax@4andahalfstinn.com

For Reservations for our 2010 season call 888-799-4464. We look forward to hearing from you.

RECIPES FROM THE 4 ½ STREET INN

We always give out our recipes at the 4 ½ Street Inn! If you have a favorite from the Inn and would like me to post it, just email me and I will. This is a favorite appetizer I get many requests for and it is fast & easy! See more recipes on our recipe blog!

 

White Pimento Cheese

2 (4oz) jars chopped pimentos

1 pound white sharp cheddar cheese, grated

2 tbs. minced purple onion

1 bunch green onions, chopped

1 or 2 garlic cloves, minced

1 cup mayonnaise

Drain the pimentos and pat dry with paper towels. Combine the cheese, purple on ion, green onions, pimentos and mayonnaise in the order listed in a bowl and mix well. Store, covered, in the refrigerator for several weeks. Use as a spread for crackers or use to make sandwiches.