Welcome to January 2013.  We’re declaring it the Month of the Cozy Fireplace, given the winter chill in the air here in Wisconsin.  Perhaps you’d like to book an overnight at an inn that stokes the fireplace every evening, thus complementing the warm hospitality dished out by the innkeepers.  There’s Inn at Wawanissee Point in Baraboo, where the massive stone fireplace in the living room is a popular spot for evening wine and cheese gatherings.  At Silver Star Inn B&B in Spring Green, the fireplace in the dining room is a nice accompaniment to the steaming hot coffee and homemade pastries served every morning. And at Cleghorn B&B in Waupaca, the fireplaces in the guest rooms are a special luxury we all wish we had at home.   [caption id="attachment_1018" align="aligncenter" width="434"] Inn at Wawanissee Point, Baraboo.[/caption] [caption id="attachment_1016" align="aligncenter" width="300"] Silver Star Inn B&B, Spring Green.[/caption] [caption id="attachment_1021" align="aligncenter" width="375"] Cleghorn B&B, Waupaca[/caption]

Some might call it a classic combination – tomato soup and grilled cheese.  Of course, with it being Wisconsin, we always suggest making the sandwich using an artisan cheese.  Download the brochure of artisan cheese varieties and think about pairing two or three cheeses.  Then whip up this recipe for Italian Basil Tomato Soup from Green Fountain Inn in Waupaca and you will feel warm and cozy no matter what the mercury reading is outside.  Here’s one more idea: Search for B&Bs that offer rooms with fireplaces (wood-burning) and enjoy a warm-you-up breakfast made for you. Italian Basil Tomato Soup - makes 4 servings 1 pound Italian sausage 1 medium onion, chopped 2 stalks celery, chopped 2 (14.5ounce) cans diced Italian tomatoes 1(8 ounce) can tomato sauce 1/4 c basil, chopped 1/2 c lemon juice 2 TBL sugar 1TBL Worchestershire sauce 1 t salt 3/4 teaspoon hot sauce Heat a bit of oil in a heavy-bottomed soup pot over med-high heat.  Remove sausage from casings & crumble into the pot.  Add onion & celery and cook until meat is browned and vegetables are tender.  Add in the tomatoes and puree together using a blender (regular or immersion). Add remaining ingredients and reduce heat to low.  Cook just until heated.  Garnish with grated Parmesan cheese and/or croutons. [caption id="attachment_361" align="aligncenter" width="300" caption="Cooking Classes - a great inside activity for the winter - are held at the Green Fountain Inn, in Waupaca."][/caption]