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3079 E. Van Buren, Eureka Springs, AR 72632 View on Map

Eureka Springs, AR Bed and Breakfast Newsletter


Eureka Springs, Arkansas
May, 2011

The rain has been plentiful and all the plants and flowers are so green and lush. It’s been a beautiful spring and should make for marvelous fall color later this year. Don’t believe the bad news reports. Eureka Springs isn’t flooded and is open and ready for business. The natural springs are beautiful and flowing right now. If you are a photography enthusiast, now is a great time to take advantage of this rare opportunity to capture some spectacular shots.

The May Festival of the Arts is held the entire month. Come celebrate the art of Eureka Springs in all its forms. Dozens of exhibits, artist’s receptions and demonstrations, Gallery Strolls, annual White Street Studio Walk, free concerts and much more are part of this month’s city-wide festival. This year’s premier performance of the Great Passion Play will commence on May 6th. Among the many other events are a plant sale, car shows, a parade, War Eagle Craft Show, a bike show and much more!

I want to thank everyone that has voted on our food poll. It seems that there is a growing demand for healthier foods while people are on vacation. We intend to take your input to heart and adjust our recipes accordingly, so stay tuned as we gradually work on perfecting them. The poll is still open and you are invited to vote and/or leave a comment if you wish. The poll is here. Thanks for your input.

Our Spring dates in our Eureka Springs bed and breakfast are filling up, so don’t delay. Reserve your dates today.


MAY MASSAGE SPECIALEureka Springs Massage
When you’ve got tired, aching muscles, what’s better than a relaxing, invigorating massage?
Treat that special someone to a relaxing One-Hour Body Massage and Facial Massage for only $60 Sunday thru Thursday (reg $85).

p.s. Ladies, you CAN treat yourself!
Good Sunday thru Thursday in May.


1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1 tablespoon grated lemon rind
1 large egg, beaten
1 (8 oz) container lemon yogurt
6 tablespoons butter, melted
1 tablespoon fresh lemon juice

Combine first 6 ingredients in a large bowl; make a well in center of mixture.
Stir together egg and next 3 ingredients until blended. Add to dry ingredients, stirring just until moistened. Spoon into lightly greased muffin pans, filling three-fourths full.
Bake at 400 degrees for 10 to 12 minutes or until lightly browned. Cool in pans 5 minutes. Prepare glaze.
Spoon warm glaze evenly over warm muffins. Remove from pans and cool completely on wire racks.
Makes 12 muffins.

1/4 cup sugar
2 teaspoons grated lemon rind
1/3 cup fresh lemon juice

Cool all ingredients in a small saucepan over medium heat, stirring constantly, just until sugar dissolves.


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