February 12, 2023
Some Easy Hikes in the National Park
This relatively 1.9 mile, flat hiking trail starts at the Sugarlands Visitors Center. It runs through forest along the West Prong of the Little Pigeon River. There are beautiful views of the river and the foundations and chimneys of several old homesites. Keep in mind that the Gatlinburg Trail is the only one which allows dogs.
Located in Greenbrier Cove, Porter’s Creek is an easy and-and-out hike from Buckhorn Inn You can experience some of the natural communities in the cove hardwood forest. This hiking trail also contains the remnants of settlers who lived in the area before the Great Smoky Mountains National Park was established. There was once a community of about 500 people in Porters Flat and Greenbrier Cove, so keep your eyes peeled for evidence of old homesteads, stone fences, stairs and the Ownby cemetery. This trail is particularly beautiful in the Spring Wildflower Season beginning in late March through early May.
If you love waterfalls, enjoy an easy hike along the Cataract Falls Trail. It is only 3/4 miles roundtrip, making it a perfect destination for families with kids and other family members who have trouble walking long distances! The trail starts off paved but quickly turns to gravel as it travels over Fighting Creek on several well maintained bridges and through a stunning canopy of trees. While the highlight of the Cataract Falls Trail is naturally the 25 foot waterfall, you will also find a unique photo opportunity in an old hollowed out tree!
When you want to combine one of the easy hikes in the Smoky Mountains with one of the most enchanting hikes, be sure to check out the Grotto Falls Trail. While this is an easy hike, note that you should allow up to 3 hours to complete the roundtrip trail that is 2.6 miles in length. Walk through an overgrown forest before experiencing the gorgeous sight of Grotto Falls. This is one of the only waterfalls that you can actually walk behind, offering one of the most amazing views and photo opportunities in the national park.
February 10, 2023
All About our Chickens
We recently had a surprise cold snap. Of course Jack was out of town, so keeping the chickens healthy and happy was my responsibility!
The first frigid morning, the sliding door to their coop was frozen shut. Eddie
kindly came to our rescue and opened the door and broke the ice on the chickens’ drinking
water. However they remained huddled in their little coop, not braving the cold even for a drink
of water. So of course, I served them their breakfast food and beverage “in bed”! The chickens have come to expect pampering, I guess.
Eddie, with assistance from Jonathan, built a fenced in play yard for their free-range time. They free-range in the late afternoon as the conventional local wisdom is that day predators will be sated by then and night predators will not have started hunting yet. We found a place in Cosby, TN, with metal art, so promptly brought home pieces of yard art to decorate their space.
The chickens eat a well-balanced organic layer feed. Their daily treat is a mix of protein flakes, dried mango, dried peas, and pumpkin seeds. It looks pretty tasty! I also grow them a variety of sprouts—clover, alfalfa, mung bean, barley, and rye. If I don’t sprinkle out the sprouts fast enough, Benedict leaps up to take them from my hand.
Benedict is not our only athletic chicken. I thought Hazel would be too plump to fly,
but I was wrong. We had a guest arrive in a helicopter this summer and the chickens got quite
excited. When I came that evening to feed them, Hazel surprised me from behind, leapt onto
my shoulder, and proceeded to beat me about the head with her wings. The harder I tried to
brush her off, the more she dug her feet into my shoulder. When I finally pried her off, she looked at me as though she were saying “You need to take better care of us!”
Hmmm, so far two of our chickens can do tricks. If I get Poached, Scrambled, Quiche, and Omelet to follow suit, we could have a vaudeville act!
We have learned that happy chickens reward us with lovely eggs! They c0me in dark chocolate brown, brown spotted, blue, green, and pink. They have brilliant orange yolks and are
delicious. I hope you will have a chance to try some when you are here.
A Bountiful Brunch Recipe
Thinking about our chickens and their eggs brings quiche to mind. Chef Frank Downs is famous for his quiche—he has a knack for tender pastry and creamy filling. But when I am pressed for time, instead of Frank’s recipe I use frozen puff pastry. The following recipe is quick, easy and delicious! We served it during the holidays and rounded out our brunch menu with roasted rosemary potatoes, and Greek yogurt topped with limoncello-marinated berries.
For ingredients and directions, see below.
Goat Cheese Quiche
1 T extra-virgin olive oil
1 T unsalted butter
2 cloves garlic, minced
8 cups kale and/or chard
Kosher salt
1 sheet frozen puff pastry, thawed
5 ounces goat cheese
1/2 cup shredded Parmesan Cheese
4 large eggs
1 cup heavy cream
1/4 t ground nutmeg
1/4 t black pepper
Preheat oven to 425 F.
Heat olive oil and butter in large skillet. Add garlic and cook about one minute. Add greens and 1/2 t salt. Cook, stirring occasionally, until the greens wilt and the
liquid evaporates. This should take 5 to 7 minutes.
Roll out the pastry on a lightly floured board until large enough to fit a 9” pie plate. Ease pastry into pie plate, trim and crimp the edges. Scatter the cheeses in the bottom, then top with the sautéed greens. Whisk the eggs, cream, nutmeg, 1/2 t salt, and 1/2 t pepper together. Pour over the greens.
Bake until the crust is golden brown and the filling set. Serves 4.
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