The James Manning House Bed & Breakfast, located in the Lake Region of the Pocono Mountains, welcomes visitors to Historic Wayne County, Bethany and Honesdale, PA.  Guests will find our 194 year old federal-style house to offer all modern amenities along with charming, eclectic antique and country furnishings.  We offer common rooms for reading or conversation, gardens for strolling, and of course comfortable sleeping quarters with private baths.  Our hot, hearty breakfasts are prepared fresh from local farm produce and our own garden harvests when available.

The area offers much to do from historic museums, to the great outdoors of the Delaware River.  Visitors, young and old, enjoy the Wayne County Historical Society, Dorflinger Glass Museum and Wildlife Sanctuary, the Roebling Bridge, and Zane Gray Museum just to mention a few.  For the adventurous, raft down the Delaware, hike Prompton State Park, ski Elk Mountain, zip line, snow shoe, bike, fish the lakes or hunt the state game lands.  Maybe your visit includes a concert at Bethel Woods, the original site of Woodstock, or one of Honesdale’s street events, such as Roots and Rhythm, Harvest and Heritage Days, Arts and Antiques weekend, or just a great event at the Cooperage or Ritz Theater in nearby Hawley, PA.

Our historical bed and breakfast offers you tranquility and comfort. When you arrive for your stay, you will find a welcoming and relaxed atmosphere, the perfect hotel lodging alternative. At the James Manning House your hosts, Warren and Janet Heinly, look forward to welcoming you with the warm, friendly hospitality unmistakable to their PA Dutch heritage.

Come be our Guest!

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Spiced Quinoa with Roasted Apples and Vegetables



2 med. apples, peeled and cubed                                                                                            3/4 c. baby carrots, cut in 1/2″ pieces                                                                                      1 lg. sweet potato, peeled and cubed

1 ½ Tbs. extra virgin olive oil                                                                                                 ¾ t. cinnamon                                                                                                                         ¾ t. coriander, divided                                                                                                               ½ t. ground ginger, divided                                                                                                       ½ t. Real salt, divided                                                                                                               1 cup dry quinoa                                                                                                                       2 cups water                                                                                                                           1 t. dried parsley                                                                                                                   1T. lemon juice                                                                                                                         ½ c. craisins

Preheat oven to 400 degrees F.  Line a large baking sheet with foil.

Mix olive oil, ½ t. each of the cinnamon,  ½ t. coriander, ¼ t. of the salt and ¼ t. of ginger in a large bowl.  Add apples and vegetables and toss to coat.  Spread this mix in a single layer on the baking sheet.  Roast in the preheated oven for approx.. 20 minutes, stirring once at about 10 minutes.

While vegetables are roasting, combine quinoa, water and parsley in a medium saucepan.  Bring to boil, reduce to simmer and cover.  Simmer for about 15 minutes until liquid just absorbed.  Stir in craisins, lemon juice, and remaining spices, keep covered and cool for 5 minutes.  Add roasted vegetables and stir.

Adapted from Nutritoulicious.

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