WOODSTOCK, Vt. -- Around the moment you begin to hear the birds, you start to smell the bacon. There are no other sounds in the old house. Innkeepers Dora Foschi and David Livesley have given all guests slippers, so you hear no footsteps on the stair treads or the old floors.
After you're awake, stumble out into the lively dining room at The Woodstocker Inn, and folk music is playing, newspapers are spread out on tables, and the British-born Livesley is probably trilling his way through the breakfast offerings. You can make French roast organic coffee in individual presses, he explains, help yourself to English tea, scoop homemade granola onto local yogurt, or feast on his specialty -- "the full monty." This means lots of meat (even kidneys!), golden-yolked eggs, pork sausages, Canadian bacon, broiled tomato halves, and mushrooms. Nearly everything is grown, harvested, or collected on neighboring farms. The innkeepers have gone to considerable expense to have it this way. "Hot breakfasts cooked to order," reads the information sheet in the rooms. If you sleep in and want breakfast right when the kitchen is closing, you'll probably get it without fuss.
