Mabry-Hazen Boomsday Bluegrass & Barbeque

Situated upon Mabry's Hill is the Mabry-Hazen House Museum.   The Mabry-Hazen House was erected in 1858 and lodged three generations of the same family from 1858-1987.   Both the Union and Confederate forces used this house as a center of operations during the Civil War.  

This dignified, beautiful home of the Civil war and Victorian periods had one of the best authentic  family collections in America.  It includes genuine artifacts and has a rare glimpse from earlier times.   When Stone and I took the tour, it was as though we where in his grandmothers house in Middle Tennessee.  Hmmm, I would love to host a dinner party here, look the table is already set.  I'll start the guest list.

The Civil War, a gunfight on Gay Street in 1882, and a Breach of Promise lawsuit in the early 1930's are only a few accounts that you hear when you tour the Mabry-Hazen House Museum.

It was a warm evening with threat of rain upon the hilltop setting as Daniel, Carleen, Stone and I arrived at the Mabry-Hazen House Boomsday Bluegrass & Barbeque.

As the evening began, so did the music by 6 Mile Express.

                           

Stone, myself along with Carleen and Daniel enjoying our evening at the Mabry-Hazen House Museum 7th annual Boomsday Bluegrass & Barbeque.

Our dinner consisted of pulled pork, grilled chicken, baked beans, corn-on the cob, coleslaw, and potato salad.  The meal was provided by Crowne Plaza.

 Desserts of cool watermelon slices and rice crispy squares lay waiting to be devoured.  I lost count of how many rice crispy squares I consumed.  Hey, there somewhat low calorie.

Situated on the West ridge of Mabry's Hill, chairs had been placed for all the attendees to watch the Boomsday fireworks show.  This proved to be the perfect view.

The rain held off throughout the celebration.  It was a perfect Boomsday gathering at the Mabry-Hazen House Museum on top of Mabry's Hill.

http://www.mabryhazen.com/Mabry-Hazen_House/Home.html

Sharing Memories of Romania

Our recent dinner guest was Vlad, whom is originally from Romania.  Stone and I recently took a trip to his homeland and we where eager to have him over to recount our journey.   As soon as Vlad arrived, we began with our appetizers and wine. These included  Havarti with Caraway, a fresh buttery cheese with added caraway seeds, a White Stilton with Blueberries, with light textured crumbly cheese and a natural sweetness combined with soft blueberries and lastly, the Ciresa Taleggio, with its rough, rosy crust, pale yellow interior, and a rich buttery, fruity, and slightly salty flavor interior.  For our vehicle with our cheeses, I chose crunchy oven baked Multi-Seed Crackers and Breton Crackers that has a light tender-crisp texture.  As we munched on our appetizers and sipped our wine, we viewed images on the big screen from our trip as Vlad talked about what his life was like growing up in Romania during the communist era.

The table was set and we carried our conversation to the porch where dinner was served.  As the entree was cooking, I began our meal with a Strawberry and Spinach Salad mixed with Quinoa and Crumbled Goat Cheese with Apricot and Thyme and Multi Grain Bread.  Once done, I plated the entree, Individual Beef Croustades with Boursin & Mushrooms on top of drizzled balsamic Vinegar.  It was well into the evening when we polished off our last bite.   

With just enough room left, I served dessert, a Lemon Raspberry Cake with Lemon Curd Whip Cream.   This was the first time I had made this recipe and I'm glad I did.  YUM!!! 

Lemon Raspberry Cake with 
Lemon Curd Whip Cream

Cake Ingredients:

1/2 cup butter, softened

3/4 cup sugar

1 1/2 Tablespoon lemon zest

2 large eggs

1 1/2 cup all-purpose flour

2 1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup sour cream

1/2 cup fresh lemon juice

1 1/2 cup raspberries, fresh or frozen

Cake Directions:

Preheat oven to 350'.  Spray 8 inch round cake pans with baking spray.  

Sift together flour, baking powder and salt.  Set aside.

Using mixer, beat butter and sugar until light and creamy.  Add eggs one at a time.  Scrape down the sides of the bowl and mix again.  Fold in the lemon juice, sour cream and flour mixture.  Fold in the raspberries. 

Divide the cake batter between the two cake pans and smooth the batter evenly to the edges.

Bake for approximately 25 minutes or until lightly browned on top and the cake springs back when lightly pressed.

Let the cakes cool in their pans for 5 minutes before flipping them over onto a cooling rack. 

Lemon Curd Ingredients:

3/4 cup sugar

1/2 cup fresh lemon juice

2 teaspoons lemon zest

2 large eggs

Curd Directions:

To make the lemon curd place the lemon juice, lemon zest, eggs and sugar in a heat proof glass bowl.  Place the bowl over a pot of rapidly simmering water, being careful that the bottom of the bowl doesn't touch the water.  Stir the mixture until it thicken (about 5 minutes).  You will know when the curd has thickened enough when it coats the back of the wooden spoon and will not drip off easily.

Pass the lemon curd through a sieve to eliminate lumps.  Cover the curd with plastic wrap and place in the fridge to cool.

Stabilized Whipping Cream Ingredients:
1 pint heavy whipping cream
1 Tablespoon Jello Instant Vanilla Pudding Mix (dry)
1 teaspoon vanilla extract
1/3 cup confectioners' sugar (or to taste)

Whipping Cream Directions:
Put all the ingredients in a large mixing bowl, preferably one that has been chilled.
Mix on low speed until ingredients are combined.
Mix on high speed until soft peaks form, scraping sides of bowl often.

Lemon Curd Whip Cream Directions:
Reserve 4 Tablespoons Lemon Curd before gently folding in the remaining curd into the whip cream.

Assembling The Cake:
Spread the 4 Tablespoon reserved Lemon Curd onto one of the cake rounds.  Top with 1/3 of the Lemon Curd Whip Cream.  Place the remaining cake round on tops and spoon the remaining Lemon Curd Whip Cream on top and sides.  Smooth out the cream and decorate with fresh raspberries and lemon slices and mint.
Chill until you are ready to serve. Adapted from: http://bakersdaughter.typepad.com/the_bakers_daughter/2010/03/lemon-raspberry-cake-with-lemon-curd-whip-cream.html

Flowers From Vlad

We spent the entire evening going back in time.  It's amazing how spoiled Americans really are when you hear of the difficulty and sacrifice people from other countries have endured.  We've had a great evening. Vlad has left, the dishes are put away, and the lights have been extinguished.  Lucy lead Stone and I to the bedroom and encouraged us to call it a night as she laid down in her crate beside our bed.

Caving With The Nitty Gritty Dirt Band

The many expressions of one of the founding members of the Nitty Gritty Dirt Band were shown by 68 year old John McEuen.  You can tell after 48 years of performing with this crew he still enjoys what he does.  

Listen to those acoustics.

So there!!!

Well Done!

Cracks me up every time.

Is that a bat I just saw?

Can you name that tune?

Oh yeah…

It doesn't get any better than this.

Dancing fingers

Another founding member was 67 year old lead singer Jeff Hanna.  He told of traveling with the likes of Willie Nelson while breathing in all the "Willie Air" HA,HA, HA.  

This was the first time for Jeff Hanna along with the other members of the Nitty Gritty Dirt Band to play at Bluegrass Underground.

The easy tones of Jeff Hanna that carried so well deep in the cave.

Jeff Hanna makes his singing seem so effortless.

Jeff Hanna with Jimmie Fadden

Jimmie Fadden and Jeff Hanna

Matraca Berg, Wife of Jeff Hanna, sing a duo.

68 year old keyboard player Bob Carpenter still knew how to make those fingers move.

Jimmie Fadden accompanies Bob Carpenter.

Jimmie Fadden was unconstrained as he played the drums.

Jimmie Fadden 

Jeff Hanna along with Jimmie Fadden

At age 66, Jimmie Fadden is still rocking the harmonica.

Jimmie Fadden could play the drums while at the same time play the harmonica and suddenly bust out singing.  Talk about savvy.  Incredible.

Nitty Gritty Dirt Band live from the Volcano Room at Bluegrass Underground which takes place at the Cumberland Caverns.

A three-quarter ton crystal chandelier hanging from the high ceiling of the Volcano Room.

Prior to arriving to the concert, there was this car that Stone and I matched .  Just had to have a picture.

We arrived early at Bluegrass Underground in order to have a picnic.  Friends, Shannon and Sid along with Stone and I packed numerous goodies to munch on prior to going into the cave.  We began with a variety of cheeses and crackers, I haven't met a cheese I didn't like, and Shannon picked out some really good ones.  I made Ham & Swiss Cheese Rolls that are perfect for a picnic. They are easy to make, really flavorful and travel well.  We ended our meal with Shannon's Nannerpuddin, and yes, I had two servings!

Ham & Swiss Cheese Rolls

Makes 2 dozen

Ingredients: 

3/4 cup butter

1 1/2 Tablespoon Worcestershire sauce

1/2 teaspoon dry mustard

1  1/2 teaspoon poppy seeds

2 teaspoons dried, minced onion

2 (12-count) Hawaiian rolls

1 pound deli ham, thinly sliced

1/2 pound Swiss Cheese, sliced

Directions:

Place butter, Worcestershire sauce, mustard, poppy seeds, and onion in a saucepan.  Heat until butter is melted, remove from heat.

Slice individual rolls in half.  Make sandwiches using rolls, ham, and cheese.

Place sandwiches on an ungreased 15"X10" jelly-roll pan.  Spoon butter mixture over sandwiches.  Bake, uncovered, at 350' for 15 minutes.   Recipe adapted from: http://www2.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/A9F096214D78193D8525784F006C917F

I froze, unbaked, what I didn't need for today and baked the rest in the oven safe tray the rolls came in.

Sid as we begin our picnic.

Cousins Gather At The Loveless Cafe

We had planned for weeks to drive to Middle Tennessee and meet with Stone's cousin, Patsy and her husband John.  As we pulled out of our driveway it came a torrential downpour.  Stone drove about two miles and pulled over.  Hmmm, we hadn't gone very far.  The visibility was just about nonexistant.  It was safer to pull off in a parking lot and wait it out.  The storm was moving quickly so we didn't have to wait long.  Soon we were back on the road heading out of town as the sun broke though leading us away from this dark, gloomy day in Knoxville.   Stone hadn't seen his cousin Patsy in some time and I had never met her or her husband.  We arrived as Patsy was out walking their dog Caesar.  Caesar was a friendly little thing.  I'm not for sure what breed you would call him, although I believed I could see some Pug in him.  I just thought he was adorable and seemed to be a daddy's boy.  He couldn't wait to meet Stone and I as he toughed on his leash promoting Patsy to hurry.  Or maybe it was the Oatmeal Chocolate Chip Walnut Cookies I had brought for Patsy and John.  He was so excited.  Quickly our introductions where done and Caesar led us indoors. All five of us including Patsy, John, Stone, myself and Caesar gathered around the kitchen table enjoying cheese and wine while we got caught up on the latest with the family and other happenings. 

http://www.lovelesscafe.com

For dinner, we drove over to the Loveless Cafe.  I was so excited.  Stone and I had spoken often about eating here, but had never made the trip.  It isn't really close to anyplace where we typically go in Nashville.  We arrived late in the evening, therefore it wasn't crowded.  We were seated immediately.  From what I understand from others, that is not typically the case if you go during prime time.  Here is a little history about the cafe.  Lon and Annie Loveless served their famous fried chicken and biscuits for their first customer in 1951 from the front door of their home.  They soon converted their dwelling into a restaurant, adding country hams to the menu.  They later built 14 motel rooms for travelers.  Although the motel is no longer in service, the Loveless Cafe serves more that 450,00 costumers a year and makes up to 7,000 biscuits a day. The still use the original recipe.  I couldn't wait to try those biscuits.  Luckily, as soon as we where seated, the complimentary biscuits where placed on our table along with  homemade peach, strawberry and blackberry preserves,  I tried them all but blackberry was my favorite.  The Loveless is known for their biscuits and they did not disappoint.

The menu was large but I didn't spend time with it.  I had looked online and knew exactly what I wanted, The Egg White Garden Omelet and a bowl of fruit. Stone tried their acclaimed Fried Chicken and he quickly realized why it was famous.  Their chicken was crispy and juicy.  The portions were enormous and as hard as I tried, I couldn't clean my plate, but I gave it my all.  I had really wanted to try their dessert, but there was no room left.  I guess we will just have to make another trip.  Not a problem!

As we where leaving, it was closing time.  The sky had darken as we gave our hugs and said our goodbyes to Patsy and John.  The Loveless Cafe was everything I had expected, but its more special that we experienced it with family.  Stone steered the car towards Knoxville, making the three hour drive home with the light of a full moon guiding our way.  It's days like this that make you excited about what tomorrow will bring.

 Oatmeal Chocolate Chip Walnut Cookies

Ingredients:

1/2 cup (1 stick) butter, softened
1 large egg
2/3 cup light brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon baking soda
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 1/2 cups of Old Fashioned Rolled Oats, make sure you get this kind.  You cannot use just any kind of oats as it will make a difference how your cookies turn out.  Trust me, I know from experience!
1/2 cup semi-sweet chocolate chips
1/2 dark chocolate chunks
1/3 cup chopped walnuts

Instructions:
In a bowl of an electric mixer, beat together the butter, egg, brown sugar, and vanilla until smooth.
In a different bowl, whisk the baking soda, salt, cinnamon and flour together.
Add the flour mixture into the butter mixture and mix until combined.  Add walnuts, chocolate chunks and semi-sweet chocolate chips.
Form the dough into a (2 1/2" circular log). Wrap in plastic wrap.  Freeze until ready to use.  When ready to bake, carefully slice into 1/2" slices place on parchment lined cookie sheet and bake in 350' oven for 12-14 minutes.