A year ago one of my long time doctors dropped me an email asking if I knew about Wilderness Wildlife Week in Pigeon Forge. Said if I didn’t, I needed to scope it out and inform my guests! After asking around a little, I found a few of my friends had attended over the years and Bonnie handed me the 73 page pamphlet last week when we met for lunch. It took two hours to plow through the thing! I plan on attending a couple of different days. It’s coming up fast, Saturday, January 24, through Saturday, January 31, 2015 at the new and beautiful LeConte Center in Pigeon Forge. For an online complete listing of “exhibits, performances, workshops, classes, walks and talks that are both informative and entertaining” go to http://www.mypigeonforge.com/events/wilderness-wildlife-week/, scroll to the bottom of the article and click for the schedule.
Since Bill and Bonnie Gathergood are regular attendees of Wilderness Wildlife Week, I asked Bill to write a synopsis of the event. Here are his thoughts…..
Wilderness Wildlife Week is a free celebration of East Tennessee culture, history and science. Hundreds of entertaining lectures on bears, birds and butterflies of the area are free to the general public. Concerts by local musicians; Boogertown Gap and Lost Mill String Band are presented along with historical church music with Sacred Harp singing and traditional hymns.
For 25 years, Wilderness Wildlife Week, a concept begun by Ken Jenkins and Bill Landry, brings fascinating information about the National Park and surrounding areas. There are historical lectures on the Lewis and Clarke Expedition, the Trail of Tears march of the Cherokee as well as traditional Native American folk tales. The Master Gardeners of East Tennessee present several lectures on gardening techniques, creating butterfly habitats and planting specific flowers to draw hummingbirds or monarch butterflies to your yard. There are several classes on nature photography including a photo contest with all participants voting on the best photos.
For the last two years, Wilderness Wildlife Week has been held at the LeConte Center in Pigeon Forge. The free lecture series are presented in the center’s many classrooms. People can also sign up for over 60 hikes through the nature trails of the National Park. All activities are free.
Thanks Bill, my first guest blogger! Blessings, mizkathleen@ Gracehill Bed and Breakfast
- 4 C diced apples
- 2 Tbsp fresh lemon juice
- 2 C grapes, both green and red
- 1 C thinly sliced celery
- ½ C chopped dates
- ½ C chopped walnuts
- ½ C mayo
- ¼ C honey
- 2 Tbsp sour cream
- ½ tsp salt
- I use an assortment of Red and Golden Delicious apples and maybe one Granny Smith or my favorite, Honey Crisp.
- Core and cut up the apples, toss with lemon juice.
- Add the grapes (cut in half the long way if they are large.)
- Toss in the celery, dates and walnuts.
- In a separate bowl, combine mayo, sour cream, honey and salt. Mix and pour over the apple mixture and mix well.
- Chill before serving.
After 14 years of taking just about every conceivable photo at Gracehill Bed and Breakfast, guests still surprise me. It puts a smile on my face to see how different people see my home in a way I never thought of. The photos are by Daniel Ray of his wife Paulette, staying for some needed R&R. Later that evening, he recorded a frog doing his thing croaking, and then played it back to the poor little guy who just went bananas. Said frog will probably need long term therapy…..Read More
- 6 peaches, halved and pitted, don’t peel (It is really important to get freestone peaches, so they separate easily.)
- ¼ C butter, melted
- 3 Tbsp cinnamon-sugar mixture
- 4 oz cream cheese, softened
- ¼ C sugar
- 1 egg yolk
- 1 ½ tsp vanilla
- ¼ C sliced almonds
- Preheat oven to 350 degrees.
- Dredge peaches through melted butter and set cut side up in a 9X13-baking dish.
- Sprinkle with cinnamon and sugar.
- Beat together cream cheese, ¼ C sugar, egg yolk, and vanilla. I use a mini food processor. Dollop filling in the center of each peach, filling the hole.
- Sprinkle almonds on top.
- Bake until the cheesecake starts to brown, around 30 minutes.
My sister Lisa forced us to eat something healthy at Christmas, in between eating holiday cookies and cakes! She got the recipe from Cook’s Country Magazine/America’s Test Kitchen.
- 3 tbsp. lemon juice
- 2 tbsp. Dijon mustard
- 1 small shallot, minced
- 1 clove garlic, minced
- Salt and pepper
- 6 tbsp. extra virgin olive oil
- 2 lbs. Brussels sprouts, trimmed, halved and sliced very thin
- 4 oz. (1C.) shredded cheese (Gouda or Cheddar recommended)
- ½ dried cherries or 1 Granny Smith apple, cored and cut into ½ inch pieces
- ½ C. pecans, toasted, skinned and chopped
- Whisk lemon juice, mustard, shallot, garlic and ½ tsp. salt together in a large bowl. Slowly whisk in oil until incorporated.
- Trim the stem end of each sprout then cut each sprout in half through the cut end. With the flat surface on the cutting board, slice up very thin. We used a food processor. They need to be as thin as possible.
- Toss sprouts in with the vinaigrette and let sit for at least 30 minutes, up to 2 hours. Fold in cheese, fruit and nuts. Season with salt and pepper to taste.