Little Brier Gap

The weather was too perfect this past weekend to stay indoors.  The mountains were calling me.  Like yesterday, I chose another trail I had never been on.  It was The Little Brier Gap Trail which is situated in the heart of an old mountain community know as Little Greenbrier.   For much of the trek up to the Walker Sisters Place, the passage follows a small currant known as Little Brier Branch.  This was a short easy hike which was nice after our strenuous hike up to Mt. LeConte yesterday.  My husband said as he was going out the door this morning he needed to go back to work so he could rest.😌 

 Rosebay Rhododendron

In 1882 John Walker, father of the Walker Sisters, helped frame the Little Greenbrier School.  The schoolhouse was also used for chapel services by a local Primitive Baptist congregation.  The last classes to be held here was in 1935.

 Little Greenbrier School

The Walker Sisters, consisting of five spinster sister's who lived in the home refused to sell their 123-acre farm to the national park and were able to maintain their long established mountain life into the 1960's.  Through the years enhancements were made to the farm, several outbuildings, a barn, blacksmith shop, springhouse, apple house, pig pen, corn crib, smokehouse and a small tub mill.  Today only the springhouse, corn crib and cabin remain at the site.

The Walker Sisters Place

In 1964 the National Park assumed control of the land when Louisa, the last of the Walker Sisters died.  The National Park restored the cabin in 1976.

Stone and I at the side entrance to the Walker Sisters Place

The Walker Sisters Place Springhouse

Mt. Le Conte via Alum Cave Trail

Stone and I decided to hike to Mt LeConte which I have never been to,  mainly because I don't like the idea of staying over night in a cabin with other people other than my husband and on top of that there is no running water to the cabins meaning no showers or toilets in the cabin.   Yuck!!!  Not going to happen.  So after some thought I decided we could hike up and down in a day.  We are pretty fit, surely we can do this.  Our friends kept saying you don't want to do that.  Apparently the thing to do is divide it up into two days, meaning staying overnight since it's a pretty strenuous hike.  

We were up early and left the house at 6:30 in the morning.  We drove up to The Great Smoky Mountains National Park, which isn't far since we live in Knoxville.  It was 8:20 a.m. when we arrived at the Alum Cave Trail that would lead us up to the Summit of Mt. LeConte.  Hiking boots on, we begin our climb that eventually took us up to 6593 feet where we had our sandwiches and snickerdoodle cookies that I had baked the night before.  The way I figured it was with all that hiking, I was burning off enough calories that I could indulge in some butter and sugar.  I will do just about anything to have dessert!

Our hike begins to Mt. LeConte via Alum Cave Trail

At 9:20 a.m. we arrived at Alum Cave.  It had been years since I had been here.  This actually might be one the my favorite places in the park.  Stone and I took a 17 minute break before continuing on our way at 9:37 a.m.

Alum Cave

 Snickerdoodles

Cookie Ingredients:

1/2 cup shortening

1/2 cup Land O Lakes Butter, softened

2 large eggs at room temp

1 1/2 cup granulated sugar

2 teaspoons vanilla extract

2 3/4 cup all-purpose flour

1 teaspoon baking soda

2 teaspoons cream of tartar

1/4 teaspoon salt

Sugar/Cinnamon mixture:

2 Tablespoon granulated sugar

2 teaspoons ground cinnamon

Directions: 

1.  Preheat oven to 400'.

2.  Cream shortening, butter, eggs, granulated sugar and vanilla together in a mixing bowl.  Sift flour, baking soda, cream of tartar and salt together, adding to the above mixture.  

3.  Mix the 2 Tablespoons granulated sugar and 2 teaspoons cinnamon into a small bowl.  Roll balls of dough in Sugar/Cinnamon mixture.  Place about 2" apart on parchment lined baking sheet.

4. Bake 8 minutes.  Remove and let sit for 2-3 minutes on pan before placing them on a cooling rack.  Do not try to remove them to early or they will not hold up.

We made it to Mt LeConte at 11:14 a.m.  Not bad, although I was told that this years record to make it to the top was 26 minutes.  Say Whattttt???  Apparently a young college age person, which we are not, that works on the summit had been on a beer run.

Stone and I found a couple of rocking chairs, settled down and had our lunch while taking in the beauty of the mountains.  It was magnificent....

Mt. LeConte

We saw many squirrels on our hike to Mt. LeConte.  This one wanted our rocker.

Catawba Rhododendron

Before descending the mountain, Stone and I hiked the 0.2 miles to the Cliff Tops, breathtaking.

The Vista from the Cliff Tops Trail

At 12:34 we started our return trip, stopping only for a break once we reached the Alum Cave Bluffs.  It was a perfect day for our adventure in the mountains.  Temps at the top was 56', making it a very comfortable hike.   I had to wear my jacket for a little bit, which actually isn't unusual.  I tend to get chilly pretty easily.  

The Catawba Rhododendron was blooming along the trail.

Poor Stone, does he look tired or what?  We arrived back at the trail head at 3:18 in the afternoon.  Actually we both were glad to be back and just wanted a diet coke.  It had taken us a total of 5 hours and 13 minutes of hiking time to make it to Mt. LeConte and back, not bad.

Sidewalk Chalk Art

Using the sidewalk as a canvas, the best Mother's Day card was drawn on the path for all to enjoy.  It was perfect for a photo op as walkers passed by.  I wonder how many did partake in having their Mother's Day photo shoot standing beside this piece of art, I know I did.  

Malia the artist💓

My Mother's Day card.

She met this cute little guy while we were on a garden tour.  I thought she was going to bring him home.

Bacon Jam

Tonight is bookclub and the publication that was selected to read was, "The Storied Life Of A.J. Fikry."   It takes place mainly in a bookstore called Island Books and is located on a small peninsula called Alice Island.  Once in a while a book comes along that captures your heart and soul and part of you wants to pack a bag and journey to that magical place. 

 It's our time to host and burgers have been on my mind for weeks and what would be better than Bacon Jam to spread on it.  Sweet and spicy, just like I like it.  A perfect meal while we discuss A.J. Fikry, Maya, Amelia and the people of Alice Island.

Bacon Jam

Ingredients:

1 pound thick cut bacon

2 cups large yellow onions, sliced

1 teaspoon kosher salt

3 Tablespoons light brown sugar

1/4 cup sherry vinegar

1 teaspoon fresh thyme leaves

1 pinch cayenne pepper

1/2 cup water

salt and pepper to taste

Instructions:

1.  Preheat oven to 400'.  Put baking sheet on middle rack in oven and cook for 20-30 minutes until desired crispiness.   You'll want the bacon fairly crispy for the bacon jam.

2.  When the bacon is cooked to your liking, carefully remove the baking sheet from the oven and transfer the bacon to a paper-towel lined plate to drain.  Pat dry with a paper-towel to remove the bacon fat.  Reserve the bacon fat left in the baking sheet.

3.  Heat 2 Tablespoons bacon fat over medium heat in a skillet.  Add the onions and stir.  Allow the onions to cook for about 10 minutes.

4.  While the onions are cooking, chop the bacon and set aside.  After about 10 minutes, you'll notice the onion are starting to turn a light golden color.  Sprinkle on a pinch of salt and stir in 3 Tablespoons light brown sugar, 1/4 cup sherry vinegar, 1 teaspoon fresh thyme leaves and a pinch of cayenne pepper.  Stir to combine.

5.  Add the chopped bacon and stir 1/2 cup water into bacon mixture.  Cook until the overall color is a dark brown bacon color and has a jam consistency, about 15 minutes.  Give the Bacon Jam a taste and adjust the seasonings to your liking.

6.  Allow the bacon jam to cool slightly and transfer to a serving dish.  Store bacon jam in a airtight container in the refrigerator up to 2 weeks.

Yield: about 1 1/2 cups

One word to describe this book, heartwarming.

Tres Leches Cake

While talking to my mama recently, I was telling her that we had friends coming for dinner to celebrate Cinco De Mayo, not that I needed an excuse to have Mexican food, my f-a-v-o-r-i-t-e cuisine.   Our friends that joined us for our feast are Indian, so my mama say's "why are they celebrating Cinco De Mayo their not Mexican?"  Hmmm I then had to point out to my sweet mama,  neither am I.  😏

With our nationality taken care of it was time to focus on food, most importantly the dessert.  Tres Leches Cake or as some call it Three Milk Cake has been on my list to make for a long time.   This cake is soooo good!!!  Easy to make. Best made the day before, which is nice if you are having a dinner and you can make it and mark it off your list.  This dessert is perfect for summer or anytime.  

Spongy

Moist

Tres Leches Cake

Best Made The Day Before

Serves: 12

Ingredients:

1 cup all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

5 whole large eggs, separated

1 cup granulated sugar, divided

1 teaspoon vanilla extract

1/3 cup whole milk

1 can Evaporated Milk

1 can Sweetened Condensed Milk

1/4 cup Heavy Whipping Cream

Maraschino Cherries, optional.  Drain and rinse in cold water.  Dry really well on paper towels to keep from bleeding on your Stabilized Whipped Cream Frosting.

Preparation:

1.  Preheat oven to 350'.  Spray a 9X13" pan with baking spray.

2.  Sift flour, baking powder and salt together in a large bowl.  Separate eggs.

3.  Beat egg yolks with 3/4 cup granulated sugar on high speed until yolks are pale yellow.  Stir in whole milk and vanilla.  Pour egg yolk mixture over the flour mixture and stir very gently until combined.
4.  Beat egg whites on high speed until soft peaks form.  With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

5.  Fold egg white mixture into the batter very gently until just combined.  Pour into pan that has been sprayed with baking spray and spread to even out the surface.

6.  Bake for 35-45 minutes or until a toothpick comes out clean.  Turn cake out onto a rimmed platter or leave in pan as I did and allow to cool.

7.  Combine condensed milk, evaporated milk and heavy cream in a small pitcher.  When cake is cool, pierce the surface of cake with a fork several times all over the top.  Slowly drizzle all but about 1 cup of the milk mixture, try to get as much around the edges of the cake as you can.  Do this very slowly or the liquid will go straight to the bottom of the pan instead of soaking into the cake.

8.  Allow the cake to absorb the mixture for 30 minutes or so.  I actually covered it and put it in the refrigerator to get cold.   You want the cake to be cold before you put the frosting on.
9.  Make frosting using Stabilized Whipped Cream recipe below.  Frost cake.  Cover and Refrigerate!!!
Recipe adapted from: http://thepioneerwoman.com/cooking/tres-leches-cake/

Stabilized Whipped 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)

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.
Store tightly covered in the refrigerator for up to 3 days.

New Orleans Jazz & Heritage Festival

After spending the early part of the day in the Garden District we made our way over to Louis Armstrong Park to hear a little jazz.  Carla greeted us as we entered and convinced us we needed some hats for protection, especially since we were attending the Jazz Festival.  

Karen-Carla-Me-Greg

Second Line Parade starts off the concert at Louis Armstrong Park.

Greg and Karen

Me and Stone

Louis Armstrong Park

Goofing off in the French Quarter while waiting to get into Preservation Hall.

 The French Quarter

Bourbon Street

Stone and I ready for Jazz Fest

Thousands gather while waiting for Harry Connick, Jr  to perform.

 Me-Stone-Karen-Greg

New Orleans Jazz & Heritage Festival

Members of the Second Line Parade

 After 10 years Harry Connick, Jr. returned to his home town to perform at Jazz Fest.

"Scrap House"  A memorial to hurricane Katrina

Stone and I along the Mighty Mississippi