Inn Above Onion Creek Video On-line!!
We recently added a new video on our home page that highlights the amenities at the Inn and some of the popular attractions in the area, including some great footage of Wimberley Zipline Adventures and Wimberley Glassworks. Be sure and check it out, the video might show you some things to try out during your next visit. The four and half minute video was shot in HD and is narrated by our very own innkeeper, Amy Dolan. Be sure and watch till the end where we have some great “time-lapses” of clouds rolling by and beautiful sunsets.
Beat Austin Traffic!
Toll-road 130 is now completed, the new by-pass around Austin, which starts in Georgetown and reconnects to I-35 in Buda is designed to help travelers miss the Austin rush-hour traffic. Guests that are traveling South on I-35 to get to the Inn might want to bring some extra quarters and take the toll road; it might just help you make dinner on time!
Book any room in August before June 15th and receive an extra 10% discount, including weekends. Make a three day vacation out of it! Book three nights in August and get the third night for half price. Offers end June 15th and must be made by phone. For more information, contact us at 800-579-7686.
Yield 2 1/2 quarts; 8 to 10 servings
Ingredients
• 6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped (12 cups)
• 2 yellow bell peppers, stem and seeds removed, coarsely chopped
• 4 green onions, chopped
• 2 jalapeno peppers, minced
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon finely chopped fresh mint
• 1 tablespoon finely chopped fresh dill
• 3 to 4 garlic cloves, mashed to a paste with 1 teaspoon salt
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 3 cups plain yogurt
• 3 cups sour cream, divided
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons white wine vinegar
• 2 tablespoons minced fresh chives
Directions
Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.
Check out Our New Blog:
Bootsie Speaks Out!
Bootsie the cat has decided to start a blog to offer advice and tidbits about life at the Inn. Be sure to check out what our wise cat has to say.
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