While the Cades Cove loop road or Roaring Fork Motor Nature Trail are big draws for our guests at this East Tennessee Bed and Breakfast, the Great Smoky Mountain National Park is doing some needed repairs on these heavily trafficked roads starting March 1st, 2010. Roads affected and the targeted completion of these repairs are:
Cades Cove Loop (that will also close one-way Parsons Branch & Rich Mountain Rd) 5/21 (an update from the Park, the Loop Rd. will open a month early on 4/24!)
Clingman’s Dome 5/28
The Sinks parking area 5/25
Roaring Fork Motor Nature Trail 5/28
& Cherokee Orchard past the Noah B Ogle cabin 3/19
While these are some of the Park site seeing highlights, these closures will not affect normal “drive through” traffic on the artery roads. Trails accessed from the roads under repair will be closed also, but with 900 miles of trails in the Park, you have a plethora of choices to choose from. As always, for up to date information on closures call the National Park at 865-436-1200. Extension 631 will give you road closures, and extension 630 is the weather report.
So you might ask yourself WHAT IS A PERSON TO DO while we deal with the face lift? Jeepers, :-O not to worry! There are enough outdoor nature activities besides the shop till you drop experience in Gatlinburg and Pigeon Forge to keep you busy for a week. Or, why not order a picnic lunch or appetizer tray and stay here? Come to breakfast in your robe and curl up in front of the fireplace with a good book, game, or watch a little satellite TV afterwards.
Several years ago on New Years Eve, guests Craig and Ashley stayed here while their friends Allen and Jodi got married in the area. The next year they came back and brought Allen and Jodi with them, appearing to have become a yearly tradition. (Lucky me…) After breakfast on New Years Eve this year, Jodi dug a 1000 piece puzzle out of the game cabinet and said she thought she would put it together. This was the last full day of their stay and honestly I was thinking she is out of her mind. It would take me the whole three days of their stay just to pick out the straight edge pieces and get the perimeter put together. A few hours later I took the middle photo you see on the left. They broke for dinner and went out and about; afterwards, with the four of them watching TV, Jodi continued. Occasionally someone else would plunk in a piece. By midnight she was down to the last couple of hundred pieces and had the full attention of all of us. I think we/SHE finished around 2 or 3 AM. I believe the government is missing the boat by not offering her a job. (“Should she choose to accept…”) I can see her sitting in a room with no windows, low light, and piecing together something that saves us from ourselves. With five minutes to spare. What a gift. mizkathleen@ Gracehill
Cattleman’s BBQ Sauce
Little Bit of Mustard
Slices of Bacon Chopped into ½ or 1 inch pieces
Mix together and pour into a casserole dish. Place on top raw pieces of onion and sliced pieces of raw bacon. Bake in low oven 325 degrees till it bubbles, then take the cover off and bake until it thickens.
You will notice no quantities are listed here. Mom just dumps and she got pretty testy when I tried to make her give me quantities!Read More
- 1 lg can chunk pineapple drained
- 1 1/2 cups sugar
- 1 quart cubed bread
- 2 eggs
- 1 cup butter
- 1/2 cup milk
Cream butter, sugar, then beat in eggs. Add pineapple, milk and bread cubes and stir until mixed. Pour into a 9X13X2 pan that’s been sprayed with vegetable spray. Bake at 350 for about 1 hour. I usually cut the pineapple into slightly smaller chunks, although crushed pineapple is too fine. Tidbit size is great.
- Use one package of graham crackers, (9 full ones)
- 1 cup brown sugar
- 1 stick and 3 T melted butter
- 1 1/2 cups pecans
- 2 teaspoons cinnamon
Put your graham crackers in a Ziploc bag, close it and roll with rolling pin until crushed, put in large bowl. Add other dry ingredients. Melt butter pour over and mix thoroughly. Set aside.
- 1 box (18 1/4 oz) white cake or French vanilla cake mix
- 1 box of instants (3.12oz) French vanilla pudding
- 4 eggs
- 1/4 cup oil
- 1 cup water
Beat together until thoroughly mixed. Pour half into a greased 13X9X2 baking pan. Sprinkle with half of the streusel mixture. Carefully spread the remaining batter on top of the streusel and then top with remaining streusel. If using an aluminum pan bake for 45 minutes at 350 degrees. If using a dark pan bake for 30-35 minutes at 350 degrees. I’ve tried this several different ways and it actually bakes better with less brown edges in the aluminum pan for a longer time. Insert toothpick for final test. This is the only coffee cake I’ve ever made that tastes as good the second day or freezes well and can be served when thawed. Of course you lose the smell that a hot coffee cake right out of the oven provides. I usually drizzle icing on top made from powered sugar and milk. Yields 12 to 16 servings.
- Whole fresh pineapple with a good looking top
- Shredded coconut
- Ground cinnamon
- Sliced almonds
- Maraschino Cherry with stem
Cut the green top off of the pineapple. Then slice it in half long ways, then quarters, then into eights. Place green spear at the top of the plate. Cut the pineapple into halves long ways, and then into quarters and eights like you did the tops. Take each piece, lay it on its side and trim off the reedy center piece. Then slice the pineapple away from the rind. Once free put the pineapple back on the rind and set it on the plate. Then cut into chucks. Sprinkle with coconut, almonds, and cinnamon. Garnish with cherry. Serves 8