Burra Burra Mine and Ducktown Basin Museum - Ducktown, Tennessee

Researching Burra Burra Mines State Historic Site and the Ducktown Basin Museum for my upcoming book, Taproots of Tennessee: Historic Sites and Timeless Recipes with University of Tennessee Press, Bruce and I "slipped behind the wheel" and and traveled the "trail" from Sylva, North Carolina, to Ducktown, Tennessee, in the southern Appalachian Mountains.

Historic Sites showcases Tennessee's copper mining industry beginning in 1843 along the banks of Potato Creek. Bruce and I took over 79 photographs of this amazing site. Attached are a few "gems," so to speak, showcased on my FB page. The unique photography of Jeffrey Stoner, included in my book, reveals a more beautifully in-depth perspective. 

Timeless Recipes offers recipes for foods the miner's wives prepared for the annual church picnic (from available agriculture and company supplies) introduced by brilliant German mining captain, Julius Eckardt Raht. The Burra Burra Mine State Historic Site and Ducktown Basin Museum is absolutely a "must-see" along tTennessee!   

www.trailsoftn.com

After a delightful lunch at Maggiano's in Nashville, Bruce and I are celebrating handing in the final chapters of my upcoming book (April 2019) with University of Tennessee Press titled Trails of Tennessee: Taproots and Timeless Recipes. 

Trails of Tennessee: Taproots and Timeless Recipes honors Tennessee's founding families through our seventeen state-owned historic sites (Taproots) with recipes from what they grew-- in a modern-day vernacular (Timeless Recipes.) The book includes what is now one of my favorite desserts:

                                                            Rose Geranium Cake.

The leaves from the Scented Rose Geranium (pelargonium graveolens) plant provided flavoring for baked goods such as the Rose Geranium Cake. These scented leaves (as seen in the above photo) were one of the answers to the shortage of flavorings in the South during the Civil War.

Rose Geranium Cake offers a bite of the delicate fragrance of roses in bloom.  And the recipe is included in my forthcoming book Trails of Tennessee: Taproots and Timeless Recipes published by The University of Tennessee Press, April 2019.

I hope to see you along the trails of Tennessee by keeping you posted as to book signings!

I am pleased to announce my manuscript, titled Trails of Tennessee: Taproots and Timeless Recipes, has been approved for publication by the editorial board of University of  Tennessee Press. The book is due to be released April, 2019. Based on our seventeen state-owned historic sites and what they ate from their agricultural yield, my book idea began with a song I wrote (and love), Trails of Tennessee.  Click on www.trailsoftn.com 

The Sam Davis State Historic Site

The drive south on I-65 from Nashville to The Giles County Historical Society in Pulaski, Tennessee has a charm all it's own--even in January; its rich, undulating barren acreage-keeping secret its fruitful future.

Bruce, my husband, and fellow adventurer, and I drove the leisurely hour and a half stretch of highway to see the Sam Davis State Historic Site Monument and learn more about the life of young patriot and Confederate hero, Sam Davis.

We were given a friendly, thorough tour of the historic city and spent the afternoon enjoying three memorials erected in honor of twenty-one-year-old Sam Davis, his life and times. We understand, now, why he chose to be hanged rather than reveal the name of his commanding officer to the "Federals."

In the words of Sam Davis:

If I had a thousand lives, I would give them all here before I would betray a friend or the confidence of my informer?

The town of Pulaski is a gem. The historic district is, indeed, a study in 19th century architecture.

Women Who Make A Difference Luncheon Kingsport, Tennessee

I so enjoyed speaking at the July 5th Greater Kingsport Tennessee Republican Women "Women Who Make A Difference" luncheon. Peggy Snapp. President of GKRW, presented me with a lovely certificate as we celebrated July 4th with my DAR award-winning song "Wives of the Signers" (of the Declaration of Independence) and toasted the steady hands and hearts of the women who helped birth our country. A typical July 4, 1776 luncheon was served along with Abigail and John Adams' favorite dessert, " Apple Pan Dowdy." Our friend, brilliant photographer, Jeffrey Stoner brought some of his unique images, and dear friend, Carol Heimbach was on hand for the celebration. Several candidates for the Tennessee senate attended. I'm casting my vote for Tony Shipley and his lovely, talented wife, Susan.

"The Story of Abigail Adams"

My first non-fiction children's story "The Story of Abigail Adams" will be published in February's edition of Focus on the Family's 'Clubhouse Magazine.' !!! Clubhouse Magazine is geared toward kids 8 -12 years old. "The Story of Abigail Adams" is based on my National Society Daughters of the American Revolution First Place Award-Winning Song, "Be Like Abigail (Ode To Abigail Smith Adams.)" Clubhouse Magazine, and Clubhouse Jr. Magazine are excellent publications for young minds. I'm honored to be able to contribute. Thank you, Eva Marie Everson! To God be the glory! www.clubhousemagazine.com

Clubhouse Magazines

Rocky Mount State Historic Site

Last week, Bruce and I took a drive up to beautiful East Tennessee. Rocky Mount State Historic Site was built by William Cobb in 1772 and served as the territorial capitol of the S.W. Territory between 1790 and 1792. Cobb hosted First Governor of the S.W. Territory, William Blount here until Blount moved to Knoxville. Our re-enactor and Executive Director Gary Walrath, and his wife were very informative. We thoroughly enjoyed the journey along the trails of Tennessee. The small building is the kitchen, where a slave, Ruth, shared her skills and recipes. Loved it!

Slave Kitchen

Rocky Mount

                                

Executive Director, Gary Walrath with re-enactors.

                                                       

Fort Nashborough Luncheon ~ Wives of the Signers

On the beautiful campus of Vanderbilt University, in the University  Club where we meet monthly, my Fort Nashborough Chapter celebrated the last Daughters of the American Revolution luncheon of our season with an awards presentation. I believe Fort Nashborough received the most recognition for outstanding service of all the chapters in the state of Tennessee. We also welcomed several new Daughters including my friend, Kathy Saine, and her daughter, Katie, who is considered a new 'Junior.'

My song, "Wives of the Signers," a tribute to the wives of the signers of the Declaration of Independence, won 1st Place in state and nationally in the American Heritage Music Composition category - which I sang as a salute to the wives of the signers.

Wonderful Ebraile  and William Mwiserwa received our Community Service Award for their work with missions in Rwanda. Their heart wrenching, inspirational story of escape from Rwanda--but not without losing 70 members of their family--unfolded with not a dry eye in the house. 

 

Toasting God and the wives of the signers singing my award-winning song, Wives of the Signers

 

 

 



Bruce, me, our Fort Nashborough Regent, Ellen Jordan, Ebraile and William Mwiserwa

 

 

Bruce, Susan Winchester, Helen Mackie, Debbie Laidlaw, my friend and new Daughter, (on my right) Kathy Saine, and her daughter, Katie, and Jennifer Watts-Martin.

 

 

 

 

 

 

 



On Writing Well

     Every so often the Lord speaks loudly to me in his still small voice. One ear is always tilted in his direction, but I'm generally preoccupied with the "here and now" rather than "hear, and then..."  As I continue writing, working on several projects -- while others wait in the wings -- the Lord whispers through a book I'm savoring: On Writing Well.

     My recent "find," On Writing Well, by William Zinsser is, of course, on writing well. Zinsser taught writing (non-fiction) at Yale back in the '70's.  I stumbled on one of his audio cassettes and after listening to it several times, bought his book. It's invaluable. Zinsser, in his 90th year, now blind, is still teaching, talking to students, and expounding on his theme:

4 Principles of Good Writing:
1.) Clarity
2.) Simplicity
3.) Brevity
4.) Humanity

One of Mr. Zinsser's favorite books is Walden;or Life in the Woods by Henry David Thoreau.  I just  checked it out of the library. Having been a huge Ralph Waldo Emerson fan (did you know Walden's Pond was on Emerson's property in Concord Mass.? Neither did I.) I had resisted reading Thoreau because he seemed too 'wordy.'

While preparing snacks for watching the Superbowl, I stopped to look for something casual to wear. I couldn't find a thing! Bruce said, "Why don't you wear the tee-shirt you bought at Radnor Lake?" Great idea.  So, I pulled the Radnor tee out of my drawer,  and what do you suppose was written on the front below the Lake scene? A quote from Henry David Thoreau's book Walden....the same quote I just finished reading in his book...the one William Zinsser suggested as a study in On Writing Well.  "We need the tonic of wilderness, - to wade sometimes in marshes where the bittern and the meadow - hen lurk..." ~ Henry David Thoreau.

The Bible says "He who dwells in the secret place of the Lord Most High God abides in the shadow of the Almighty"(Psalm 91.) I need the spiritual tonic of the Most High God, and God's natural wilderness on which to feast my eyes and refresh my mind.  I'm inexpressibly relieved to know I have both along the trails of Tennessee and, through it all, still hear God whisper loudly and clearly telling me I'm on the right trail... a happy trail!

Now, back to those chicken wings :)

September is National Biscuit Month: Build A Better Biscuit!

       Yes, I know there are other, more pressing matters going on in this crazy, upside down world in which we live, BUT...I simply had to pause for the cause: September is National Biscuit Month, and have I got a biscuit for you!

Recently, advised by my doctor to lower my cholesterol, I began investigating biscuit making with Earth Balance, a vegan product with no cholesterol made with healthy ingredients. In fact, I made a Bagel, Lox, and Egg Strata last week-end with Earth Balance, Egg Beaters, and Almond Milk and it was just as fabulous as when using the artery clogging ingredients. We use it in our house now  (having made the switch from butter after receiving the cold hard facts from doc.) It's more expensive than butter, but I always say, "I'd rather pay the farmer than the doctor," if you know what I mean. Earth Balance is delicious and tastes like butter. We also switched from Half and Half to a coconut milk product. No more red meat, either. And I walk at least 1 mile a day. But, I digress.

For the sake of time, I admit, I adapted the below recipe from a baker who adapted it from Alton Brown. But as an accomplished biscuit maker...and eater, this recipe works. The lemon juice gives it that extra buttermilk 'tang' one expects from a biscuit. And feel free to slather this mini-work-of-art with Earth Balance. Scrumptious! And one more thing: set the dry ingredients mixed with "butter" to that coarse pea-like consistency back in the 'fridge' for about 15 minutes. This hardens the 'butter' which softened when manipulated into the flour mixture by hot hands.

So here it is. I will use Earth Balance forevermore, in all (most of :) my baked goods. I feel better physically and mentally knowing I'm helping myself stay healthy. Not "earth-shaking," but Earth Balance. Enjoy!

Beauties! So you know what to expect:

 

 

Ingredients

• 2 cups unbleached all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp sea salt
• 4 Tbsp non-dairy, unsalted butter (I use Earth Balance)
• 1 cup unsweetened PLAIN almond milk + 1 Tbsp fresh lemon juice

Instructions

1. Preheat oven to 450 degrees F.
2. Mix dry ingredients together in a large bowl.
3. Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
4. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
5. Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
6. Form into a 1-inch thick disc, handling as little as possible.
7. Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8.
8. Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
9. Bake in a 450 degree oven for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.

 

 



There's No Berry Like A Blueberry...Pudding, (that is)

 

Every year about this time, we follow the trails of Tennessee to our summer home in the mountains of North Carolina. While here, I try not to be obnoxious about our blueberries. But they are prolific. It occurs to me, however, while looking out the kitchen window, that I have not picked any berries in a couple of days. Man o' man! Wow! And no mosquito bites, either! It's a cool 70 degrees according the tree thermometer. I simply must find a home for these cerulean morsels.

 

As a member of the Fort Nashborough Daughters of the American Revolution, I have become fascinated with Colonial recipes and methods of cookery. In fact, I love the word "cookery."

Desiring a delicious uniqueness for my 'yield,' I discovered this recipe for Colonial Blueberry Pudding. I may need a few more berries to complete my dish, but, like any true musician, I'm gonna keep on pickin.'

Originally, this dish was made with whortleberries, also called bilberries, which are the blackish fruit of a small European shrub. They're related to blueberries and huckleberries. I thought I'd improvise and use our fresh blueberries.
Although it's called a pudding, it's more like a moist coffeecake. If you're wondering why the recipe doesn't call for baking powder or baking soda, well-beaten egg whites provide the leavening for the dish.

 

This Colonial dessert can be baked in a covered, cast-iron skillet in the hearth or simply baked in your home oven (using a cast-iron skillet, too, if you like.)

Note: Fairy Butter is spread over the top of wedge-shaped slices of the pudding.

 

MRS. HUMPHREY'S WHORTLEBERRY (or BLUEBERRY) PUDDING

From The Shirley Plantation Collection (1660-1900)

 

You'll need:

1 cup softened butter

2 cups sugar

4 eggs, separated

2 3/4 cups sifted flour

4 cups blueberries, coarsely mashed

Fairy Butter (see recipe below)

Cream butter and sugar together until light and fluffy.

Beat egg yolks in separate bowl that's clean and cool. When yolks are lightened in color, gradually add them to the creamed mixture, blending well as you do it.

Reserve 1/4 cup of flour and add remainder to creamed mixture, blending well.

Beat egg whites until stiff. Gently fold into mixture.

Combine remaining 1/4 cup flour with berries that have been lightly crushed. Fold into batter.

Directions:

Preheat oven to 350 degrees. Pour batter into 12-cup, well-greased Bundt pan or divide batter in half and bake in two greased 8-inch pie plates. Bake until a knife inserted in the center comes out clean, about 50 to 60 minutes.

*You can serve the pudding with Fairy Butter, a recipe from Hannah Glasse, an Englishwoman who wrote "The Art of Cooking" in 1747. Hannah Glasse's book of cookery is a 'find' for those of us who enjoy the unique, fine art of Colonial cooking and baking.

FAIRY BUTTER

2 yolks from hard-boiled eggs, mashed as for deviled eggs

2 tsps. orange flower water or orange-flavored liqueur

1 to 2 Tbsps. confectioners' sugar or to taste

4 Tbsps. of softened butter

Shell the eggs. Discard the whites or reserve for another use. Mash the yolks and mix them with orange flower water and sugar for a smooth paste. Then blend in butter until smooth. Force mixture through a fine sieve for really smooth texture. Chill. Serve with slices of the pudding.

 

Enjoy this delicious tradition... along the Trails of Tennessee.

 

 



A Peachy Way to Spend the Day

A perfectly peachy way to spend the day in N.C. My yield from that peck of birthday fruit we picked at Farmer's Market in Asheville. Six golden, glorious, globes! And they are truly delicious. We be jammin' now  :)

 

 

 

Happy Birthday from Asheville, North Carolina!

July 1st was a beautiful day for a birthday... mine!

 Lunch at the very cool Early Girl Eatery in Asheville, N.C., a stop at Farmer's Market for fresh peaches for jam I'll enjoying making. Our yearly dinner at the Jarrett House in Dillsboro. Saving the best for last, Bruce wrote a classical piece for me "Lynne's Largo." We savored his song on our deck back in Sylva at twilight.  I'm grateful for a full, rich b-day!

 

 

Abraham Louis DeMoss, Founder of Bellevue, Tennessee Grave Marking Ceremony

Along the trails of Tennessee today, in Bellevue, The Tennessee Sons of the American Revolution held a ceremony at the Old DeMoss Cemetery marking the grave of it's founder, Abraham Louis DeMoss. The TSAR Color Guard presented a three - volley musket salute, author/historian, Ridley Wills, gave a wonderful account of the DeMoss family and even held a Justice of the Peace book by Judge John Haywood - owned by Louis DeMoss, circa 1811. It was fitting salute to a solid patriot on a beautiful Sunday afternoon. Bruce and I sang a song we wrote with Rep. Terri Lynn Weaver "Our Patriot Dream." We were honored to be a part. Bruce is playing his father's mandolin.

 

 

 

 

 

Playing "Our Patriot Dream"

 

 

With Ridley Wills and Nina Tackett

 

 

 

Awards Ceremony at Nolensville Elementary School

 

     Along the trails of Tennessee, on a clear sky day, May 15th, I presented The Declaration of Independence to Stanley Barnes, the third grader who won State and S.E. Division ( AL., FL., GA, MS., S.C., N.C., and TN.) in the Junior American Citizens Short Story Contest for his rendering of My Day with Ben Franklin. Stanley and his mother, Andrea, had already received the Certificate of Award(s) in a presentation at our monthly Fort Nashborough luncheon, May 8th. The Declaration of Independence was something extra to be presented again.

 

My friend, and Stanley's teacher, Jane Lauer (pictured below), is a good example of  a teacher who truly cares about her students. Teaching, to Jane Lauer, is more than just a J-O-B. It was a pleasure to be able to encourage the 18 other students in Mrs. Lauer's classroom after the school assembly by presenting each of them with a Junior American Citizen Certificate of Award for writing exceptional stories. All the children show amazing promise and imagination. It was a joy-filled event!

 

 

 

Nolensville Elementary School Principal, Paula Waits, reviewing Stanley's awards.

 

 

Andrea Barnes, Stanley Barnes, and me at our Fort Nashborough luncheon The University Club at Vanderbilt University, May 8th.

 

Springtime in Tennessee!





 

 

 

 

 

 

     The lines from the poem In Like A Lion, Out Like A Lamb certainly ring true over hill and dale in Tennessee.  

April, laying aside the pollen which so easily besets us, is beginning to show signs of life; a patchwork quilt of colors spread upon our once shivering state. S'wonderful! I am grateful for every robin, redbud, and leaves and blades in shades of green. I know Our Creator, God, reveals Himself through newness of life! S'marvelous... and so like the Lamb...that He should care for me!

 

All of this...and more in store along the Trails of Tennessee...!

  

Tennessee Society Daughters of the American Revolution (TSDAR) George Washington Birthday Celebration Luncheon

     Middle Tennessee is ever so slowly, with slightly clenched fists, sleepily brushing snowflakes from her eyes as she yawns and stretches and awakens from her long, winter nap. Thus, February 22nd was the picture perfect day to celebrate George Washington's 282nd birthday in a luncheon with Tennessee Society Daughters of the American Revolution (TSDAR) at Hillwood Country Club in West Nashville.

     As a proud Daughter and member of The Fort Nashborough Chapter, at the invitation of our Tennessee State Regent, Susan Thomas, it was a pleasure and privilege to be invited to share my National Society DAR award-winning song, " Be Like Abigail (Ode to Abigail Smith Adams)" with almost 500 hundred Daughters from the Cumberland District.

 



    While in the mountains of North Carolina over the summer I was able to read several books: George Washington: A Life by Ron Chernow, 1776 by David McCullough (second read), and John Adams by David McCullough. Although I prefer David McCullough's writing style to Ron Chernow's, I found Mr. Chernow's book on Washington informative and well-researched (of course.) I came to admire George Washington's sense of destiny as he set forth working to become the husband, soldier, and man of integrity/leader of our fledgling country.

     In my research, I discovered George Washington's wife, Martha (see my earlier blog entry on Martha Dandridge Custis Washington), was kind and quite gracious to John and Abigail Adams - the first "power couple" to live in The White House (1800's.)

 

 

              I believe everyone enjoyed singing along with the chorus of "Be Like Abigail."

 

Although we do not have a photograph, I led the Daughters in singing The National Anthem, accompanied by my handsome husband and classical guitar virtuoso, Bruce Patterson, who arranged the song (and other partriotic pieces) for classical guitar.

 

At the risk of being redundant, I simply must show an up-close photograph of my brand-new, custom- made, patriotic guitar strap. I told them I needed it by February 22. Check out www.coolstraps.com

I love my new strap!

                                              

                                     Happy Birthday, President George Washington!

 

                                       We salute you along the Trails of Tennessee!

 





The Perfect Biscuit

 

In the spirit of thanksgiving, before I begin my blog, I want to acknowledge and thank every man and woman who serves in our millitary and every WWII veteran for their sacrificial love of God, home and country in remembrance of December 7, 1941, a day which will live in infamy.....Thank you, all.

 

The Perfect Biscuit

      I love biscuits. I love to make biscuits. Ask anyone who knows me well and they will tell you I have long been in pursuit of making that perfect biscuit. Along the trails of tennessee you'll find biscuit recipes in books, magazines, online, included as part of  King Arthur, Martha White and White Lilly (all southern soft winter wheat flours) flour bags, etc. Yet, isn't the very concept of "the perfect biscuit" an oxymoron? You say "potato" and I say, "potahto?" We all have our individual tastes (if you'll pardon the pun.)

Webster's Dictionary defines "perfect"  as: having all the required or desirable elements, qualities, or characteristics; as good as it is possible to be. Yes! This is what I've been looking for in a biscuit! Yet, I discovered the answer to making the perfect biscuit lies where it does in any art form, be it cooking, baking, writing, and learning a musical instrument. Remember the reply to the musician who asked, "How do you get to Carnegie Hall?" The answer was simple, but not easy. The answer was - and is -'practice, man, practice!' So, you'll find the perfect biscuit... not in a recipe (although a 'tried and true' recipe helps.) You'll find the perfect biscuit by actually making biscuits. Like life, it's a process.

I have been too busy to blog regularly. One of the reasons is that I've been 'doing' instead of 'being.' With Thanksgiving a pleasant memory and Christmas a much anticipated celebration, I do want to post a delicious recipe for Salt-And-Pepper Biscuits included in my Thanksgiving Day Menu. This menu yielded some of the most delicious dishes we've experienced - including some Salt-And-Pepper Biscuits!:

Our Thanksgiving Menu

 

Roasted Turkey with gravy

Classic Dressing

Sour Cream Mashed Potatoes

Green Beans Almandine

Salt-And-Pepper Biscuits

Homemade Cranberry Sauce

Blackberry Lovers Biscuit Cobbler

Bourbon-Maple Pumpkin Pie

 

 

Salt-And-Pepper Biscuits

      I am a long-time proponent of healthy ingredients; in what I eat and with what I put in my food.  Aside from our occasional "date-night" search for a fun, new restaurant (and Nashville has plenty of these!), my husband, Bruce, and I much prefer dining at home to dining out. This way we know what's in our food...namely, no lard in our biscuits, or hydrogenated ingredients in our food. In short, I would rather pay the farmer than the doctor.

 

      I started cooking the Monday before Thanksgiving Day but made the biscuits "the day of" because I was trying a new recipe from Bon Appetit Magazine... and planned to tweak the ingredients slightly.

 

One of Bon Appetit's ingredients in this biscuit recipe calls for all-purpose flour. After much "biscuit-making trial and error," having already given up on all-purpose flour with its varying measurements of baking powder and baking soda, I choose King Arthur's Self-Rising Flour. King Arthur Flour is a trusted name, a good, healthy product...and it works! I found sour cream an interesting approach in making "the perfect biscuit."

 

Salt-And-Pepper Biscuits

 

3/4 cup sour cream

4 Tbsp. heavy cream, divided

1 tsp. kosher salt

1 tsp.sugar

1/2 tsp coarsely ground black pepper

2 cups King Arthur's Self-Rising Flour

6 Tbsp chilled butter, cut into pieces

 

 

Preheat oven to 425 degrees.

Whisk sour cream and 3 Tbsp. heavy cream in small a bowl. In a large mixing bowl add flour, salt, sugar and butter and, with finger-tips, combine butter until it's resembles the texture of coarse meal with a few pea-size pieces of butter remaining. Using a spoon, mix sour cream mixture into the flour, then gently manipulate (knead lightly) a few times until a shaggy dough comes together. Roll out the dough on a lightly floured surface until about 3/4 inch thick. Using a 2 inch cutter, cut out the biscuits. Place biscuits on a parchment-lined baking sheet and brush tops with remaining 1 Tbsp of heavy cream; sprinkle tops with more kosher salt and coarsely ground black pepper. Bake 15-20 minutes until golden brown. Serve. Slather with butter, or, I use Earth Balance, an organic buttery spread made from plants.

*These biscuits were tender on the inside and just short of crunchy on the outside. The kosher saltiness made them interesting - along with the tang of coarse black pepper. I must admit, though, I like my biscuits with a little more " rise." Wish I had taken a picture...

                                                                      
                                                                             Happy Baking!

 

 

 

 

 

 

 

 



Happy Veterans Day

Veterans Day in Nashville

 

 

     It is a picture perfect day here in Nashville. The weather couldn't have been more perfect for the annual Veteran's Day Parade down Broadway.

Along with my 'fellow' Daughters of the American Revolution (DAR) I decorated and boarded our float as we set out to bless, wave, sing and encourage fellow patriots along the hour and a half parade route.

 

From our DAR float at the start of the parade heading down to the Cumberland River the famous, old Union Station graces the skyline:

 

 







Abe Linclon stopped to chat

 

Headed down Broadway

 

 

 

 

 

DAR float beginning at The Parthenon in Centennial Park



Our soldiers

 

It was an inspirational and wonderful way to give back to our servicemen and our beautiful city.

 

Happy Veterans Day along the Trails of Tennessee.....