Good afternoon. We've gotten a mixed bag of weather the last couple days. We ended up picking up 0.51 inches of rain Saturday, mostly sprinkles with a few heavy showers. The same seems to be holding true Sunday with a few rumbles of thunder rolling through. We even enjoyed a brief appearance by the sun before lunch. Saturday's high was 52 with a low of 49, only a three-degree swing all day.
I was listening to some music while making breakfast this morning and these songs played in alphabetical order: "Blue Eyes Crying in the Rain" and "Blue Skies." I always listen to the NOAA weather forecast about 5 a.m., but Willie Nelson provided a pretty accurate forecast for the first half of Sunday, too. I read recently that Knoxville just finished hosting its International Biscuit Festival this weekend. I'd like to catch that event sometime. I did hear from former LeConte crew member Al Bedinger that Ann Farrar, who's no stranger to LeConte and is married to former crew member Dick Ketelle, is a past winner in the standard biscuit category. The humble biscuit is a big part of breakfast here at LeConte Lodge. Depending on the number of guests and crew on the mountain, 45-75 biscuits are made fresh from scratch every morning in a kitchen without electricity. Most days Chris makes breakfast. General manager Tim Line makes breakfast when he's helping out at the lodge. When Chris is on days off, breakfast duties fall on the assistant manager's shoulders. In recent history, that list includes Henry Neel, Meredith Freeland and me. I've sampled biscuits from all of them and can attest to their skill. Everyone likes to make fluffy pancakes and lumpless grits, but assistant managers take pride in their biscuit acumen. Biscuits take more time start to finish than any other item on the guest menu--breakfast or supper. When I'm making breakfast, I get up at 4:45 a.m., and am in the kitchen by 5 a.m. Just about everyone on the mountain uses the same recipe (Henry used to vary it just a bit), but all the biscuits turn out a little different by the end of the process. That reminds me of the explanation for why they made double batches of solid rocket fuel (the two white rockets bracketing both sides of the shuttle orbiter) for the space shuttle missions. You can take the same recipe, but there's always a little variation when you have two cooks. And if you're headed to space you don't want one solid rocket booster more stout than the other. Thus, NASA's contractors "doubled the recipe" to get our astronauts into space with identically powered solid rocket boosters and fuel made from the same batch. After you cover LeConte biscuit making theory and space science in one entry, there's nothing left to say. I hope everyone had a fine weekend. Happy trails.
doug y
5/19/2013 07:42:53 am
You are absolutely accurate in your description of Lodge biscuits, the very essence of mountaintop cuisine !! Delicious indeed. I don't cook as much as I used to these days since I've simply gotten rather lazy in the kitchen, but I used to whip up what many in the mountains here in E. KY. called "cathead" biscuits - - I guess that must refer to the sheer size and diameter of those huge delights. Apple butter, real unprocessed cow's butter, well, whatever you prefer makes them even more delightful, and I'm refering to any biscuits; just personal taste. Sometimes when I'm describing the lodge to people I meet, people who aren't exactly hikers and/or the outdoor type, it's a bit difficult to convey to them how the lodge up there actually functions wihtout electricity and all. It's a great accomplishment that repeats itself all throughout the season. G'afternoon.
Barbara
5/19/2013 08:13:56 am
Roll 'em and pat 'em and mark 'em with a B an throw 'em in the oven ....... Can't wait til August!
Debnfl
5/19/2013 10:01:21 am
When we come up on the 28th we want pancakes, bisquits, grits.. :)it all sounds tooooooooo good! Can't wait!!!! Do you have apple butter or do I need to bring a jar???? Nothing like bisquits and apple butter!
Sam M
5/19/2013 10:05:42 am
Our group had a terrific time last night (Saturday May 18) and the biscuits this morning were wonderful. As a matter of fact, everything was wonderful (except maybe the weather) as it always is. Special thanks to Nathan, Bethany & Matt for superb service!! Looking forward to next year already!
ZORRO
5/19/2013 05:32:07 pm
I afraid and - shall go.
Debi
5/19/2013 09:21:05 pm
Looks good Nathan! Keep up the good work.
Donnie R.
5/20/2013 01:03:17 am
Yuuuuuumy ! I'm a sucker for breads anyhow ;) 5/20/2013 02:07:01 am
It was a photo similar to this that Allyson posted back on a cold morning that got me started following the daily posts. You hooked me again, Nathan. Thanks for keeping up the posts while Allyson's off.
norman "airborne"
5/20/2013 05:34:38 am
Lydia, looked at a bunch of your pictures, enjoyed very much!! 5/22/2013 09:09:35 pm
Thanks, Norman "Airborne". Feel free to share with others about my page and what I'm doing there. Would "Airborne" have anything to do with Airborne Rangers?
Wayne M
5/20/2013 05:01:48 am
Those biscuits look fantastic. It has been a long time since I made home made biscuits from scratch. I know I do not have the secret ingredient of altitude here in Florida, but could you provide the remainder of the ingredients? I can guesstimate the amounts. I have no doubt my mother had to cook by lantern as a child. Thank you all for the daily blogs with the pictures.
Jacque J
5/20/2013 06:21:47 am
We hiked up a few weeks ago and Nathan made our biscuts for breakfast and they were awesome!! The meals on the mountain are wonderful! Comments are closed.
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LeConte LodgeWelcome to the official blog of LeConte Lodge. We hope you find the information provided here both helpful and enjoyable. Thank you for visiting the site, and we hope to see you on the mountain! Archives
June 2024
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