Immerse Yourself: Pigeon Forge Events Unveiled at Moose Hollow Lodge’s RSS Feeds!
The Moose Hollow Lodge’s RSS feeds page serves as an invaluable resource, seamlessly blending local event highlights in Pigeon Forge, TN, with the rich culinary heritage of East Tennessee. This digital platform acts as a dynamic window into the vibrant tapestry of events pulsating within the lodge’s vicinity, catering to the diverse interests of its visitors.
This page curates a comprehensive compilation of Pigeon Forge events, offering a kaleidoscope of cultural festivals, entertainment extravaganzas, and community gatherings. It serves as a virtual compass, guiding guests toward the heartbeats of the local scene, ensuring an immersive and enriched stay.
Moreover, the inclusion of East Tennessee recipes infuses the page with a tantalizing taste of the region’s culinary prowess. From traditional Appalachian dishes to modern twists on Southern classics, this culinary section whets the appetite of readers, offering a flavorful journey through East Tennessee’s gastronomic delights.
By blending event highlights with culinary treasures, this RSS feeds page embodies Moose Hollow Lodge’s dedication to curating holistic experiences for its guests. It’s more than just a schedule; it’s a portal to the vibrant pulse of Pigeon Forge and an ode to the region’s rich cultural tapestry and delectable culinary heritage.
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Tennessee Garden and Home Gardening, cooking, and regional exploration from the beautiful Tennessee Valley
- Where to Buy My Booksby John Tullock on February 18, 2021 at 5:09 pm
My most recent books are available from the following vendors:Appalachian Cooking at AmazonAppalachian Cooking at Barnes & NobleUnlike some other books devoted to the cooking of the southern Appalachian region, this one was written with home cooks in mind. Succulents at Home at AmazonSucculents at Home at Barnes & NobleAre you planning to join the trend and add some houseplants to your interior decor, but don't want to spend a lot of time caring for them? Succulents are just right for you! Find out all you need to know about growing them in this handy guide.Grow Food at Home at AmazonGrow Food at Home at Barnes & NobleIf you are planning on a vegetable garden this spring, now is the time to get a copy and get ready to grow!
- Welcome to a New Look!by John Tullock on February 1, 2021 at 4:28 pm
With spring less than two months away, we are launching our new blog site. We will resume regular postings, and posts will cover a wider range of topics. We will continue to discuss Appalachian cooking and growing the heirloom vegetables that add authenticity. Our gardening coverage will expand to include ornamental plants, with a strong--but not exclusive--emphasis on plants that are native to the region.The photo, taken a couple of days ago, shows Crocus chrysantha interplanted with Sedum 'Angelina.' Several sedums are valuable for winter color, and Angelina is among the best, in our view. Complementing the foliage color of the sedum, the crocus is among the earliest to bloom of all the spring bulbs.Both these plants thrive in full sun in the well-drained, lean soil around the perimeter of our garden pond.Once the weather warms up, the sedum will assume a more familiar light green color, while the crocus will go dormant to escape summer heat. Both plants are widely available in the nursery trade.
- Brunswick Stewby John Tullock on October 7, 2020 at 8:05 pm
Early autumn brings an abundance of vegetables to the East Tennessee table. This variation on the Southern favorite, Brunswick Stew, makes use of that abundance. If you cannot find fresh green lima beans, frozen is fine. You can add any proteins you like, along with an appropriate broth, and make this dish anything from vegan to wild-game-centric. The original recipe almost certainly involved squirrel and rabbit, and modern versions feature both chicken and pork. You can add green beans or other legumes to increase the protein for a vegan version.John's Brunswick Stew 4 servings 1 tablespoon vegetable oil3 large scallions, chopped, white and light green parts reserved separately from greens1 rib celery, chopped1 bay leaf2 cups sliced okra, divided½ cup tomato sauce4 cups broth1 carrot, choppedThe kernels from one ear of sweet corn1 baking potato, cubed1 cup green lima beans, fresh or frozen, thawed2 tablespoons chopped parsley2 teaspoons Worcestershire sauceSalt and freshly ground black pepper to taste Heat the oil in a large saucepan or soup pot over medium low heat. Add the white and light green parts of the scallions, cover, reduce heat and sweat until tender. Add the celery. Cook 2 minutes. Add the bay, leaf, a big pinch of salt, a few grinds of pepper and 1 cup of the sliced okra. Cook 5 minutes, stirring occasionally. Add the tomato sauce and cook until most of the moisture has evaporated. Add the broth, carrot, corn and the remaining okra. Reduce heat to a simmer. Add the potato and lima beans. Cook, covered, 10 to 15 minutes, stirring occasionally, until the potatoes are fully cooked. Stir in the scallion greens, the chopped parsley and the Worcestershire sauce. Check and adjust the seasoning. Serve hot with cornbread.If you wish to add green beans or other legumes, add them along with the lima beans. Use drained canned beans, or freshly cooked. If you wish to add meat, cut it into bite-size chunks and brown in oil at the beginning. Remove with a slotted spoon and reserve, pour off most of the fat, and proceed with the recipe. Add the browned meat(s) back to the stew with the potato and lima beans. Increase the cooking time, if necessary, to insure the meat is tender.
- The Peaches of Augustby John Tullock on August 16, 2020 at 7:29 pm
When one of my friends outside the South asks me how we can endure the heat and humidity of August, I reply that the reward is August peaches. You can get them earlier, but those varieties are not nearly as good, in my view, as the ones that arrive in August. When I was a kid, we lived on a gravel road in the country, and every year around my birthday, a man came through the neighborhood in a pickup truck laden with baskets of fresh, luscious peaches. There were two varieties. Georgia Belles were yellow-fleshed, red-skinned fruits that my grandmother preferred for canning. Grandpa usually bought a bushel of them. The others were Alberta, a white-fleshed freestone that could be as big as a softball. The flavor was perfectly peachy, sweet and aromatic with notes of cinnamon and vanilla. We would eat the Alberta peaches out of hand, sitting on the front porch, juice dripping from our chins, wasps buzzing down to feed from the little puddles of juice at our feet. Peaches that escaped being eaten this way were soon made into cobbler by Grandma. Here is a scaled-down version of a recipe that tastes like the one I remember.Peach CobblerMakes one 8-inch square pan1/4 cup butter1/2 cup all-purpose flour1 cup granulated sugar, divided1-1/2 teaspoons baking powderpinch of salt1/2 cup whole milk2 cups slices of peeled, fresh peaches (3-4 fruits)1-1/2 teaspoons lemon juiceGround cinnamonPlace the butter in an 8-inch square baking pan and set on a rack in the middle of the oven. Preheat the oven to 375 degrees. Watch carefully and remove the baking pan when the butter has melted. Leave the oven on.Combine the flour, baking powder, salt and 1/2 cup of the sugar in a mixing bowl. Add the milk and stir to combine. Pour the batter into the melted butter in the baking pan. DO NOT STIRPlace the remaining sugar, the peaches and the lemon juice in a saucepan set over medium-low heat and bring just to a boil. Spoon the hot fruit mixture over the batter in the baking pan. DO NOT STIR. Sprinkle the surface of the cobbler with ground cinnamon to your liking.Place the pan in the oven and bake for 30 to 40 minutes, or until the top crust has formed and is golden brown in color. Remove from the oven and cool. The crust will not completely cover the top of the cobbler. (See photo.)Serve the cobbler at room temperature, or refrigerate and serve cold. A dollop of vanilla ice cream goes very well with this dish.You can double the recipe and use a 9- by 13-inch baking pan. Increase the baking time by 5 minutes.The end result of this recipe depends entirely upon the quality of the peaches. Buy local ones, if possible. The exact variety does not matter. The ones I mentioned are "old-fashioned" now, and newer varieties like Garnet Beauty and White Rose have replaced them. Peaches at the produce market should be firm and fragrant. Leave them on the counter for 2 to 3 days, and they should ripen to perfection.
- An Easy Spring Pasta Dishby John Tullock on June 10, 2020 at 7:31 pm
Fresh peas are perhaps the best thing about early June. I created this pasta dish to showcase our pea harvest, along with the first tender zucchini and carrots from our garden. My preferred variety of shelling peas is Green Arrow. This cultivar produces abundant pods, born 2 to a stem, each with up to 12 peas inside. The flavor is exceptional. Spaghetti with Chicken, Vegetables, and Ricotta Sauce 2 servings 1 skinless, boneless chicken breast filet Salt and freshly ground black pepper 1 tablespoon butter 1 teaspoon olive oil 1/2 cup chopped fresh carrots 1 small zucchini, sliced 1/2 cup freshly shelled green peas 1/2 cup chicken stock 1/2 cup whole milk ricotta cheese 1/4 pound thin spaghetti Cut the chicken into chunks, season with salt and pepper and refrigerate until ready to complete the dish. Heat the butter and olive oil in a large skillet or wok. Add the chicken and carrots and stir fry until the chicken is no longer pink, about 2 minutes. Add the zucchini and peas, reduce the heat and cook, stirring now and then, for 3 minutes. Add the chicken stock, cover the pan and allow to steam for 3 minutes. Remove the lid and allow the liquids in the pan to reduce to a couple of tablespoons. Add the ricotta and stir until it melts and forms a sauce. Add a dribble of chicken stock if you want it thinner. Reduce the heat to the lowest setting. Bring a large pot of water to a boil and add the spaghetti. Return to a boil, adjust the heat and boil gently for 9 minutes. Drain the pasta in a colander and add to the skillet with the other ingredients. Stir to coat the pasta with sauce and serve immediately. Crusty bread, a green salad, and a glass of wine are all that you need for a complete meal.
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