Tuesday, October 6, 2009

Fall Newsletter 2009

Hello from Berry Springs Lodge,


   Fall has arrived in Tennessee.  It is like someone flipped a switch.  A few days ago the daily tempatures dropped into the lower 70s and the nights into the 50s.  We have had rain for the last two weeks straight and that stopped as well.  To us this is perfect weather.  There is a large tree behind the lodge that is starting to show a little bit of red colors.  It is usually the first one to turn.  We rode up English Mountain the other day and there were a few starting to turn there too.  All indications are we will have a very good fall this year.  The leaf watchers should be able to view great color starting in about a week all the way through the beginning of November.  The higher elevations will be the best place to be at the beginning of October and the lower elevations will be best towards the end of October.  We still have a few rooms open so if you can get a way, this looks like it will be a very good leaf year.
Thank you, and God bless

 


 Patrick's   "Home Inn-Provements" 

It has been a lazy summer for me.  We did not do much on projects except for the usual mowing, painting and tree trimming.  I changed out the motor in one of the dryers.  I messed around with the old air unit coil a little bit.  It had a couple of leaks so I soldered  them.  I will pressure test them now to make sure they hold.  

 Again thank you for your help and spreading the word.



                                                                        Patrick 

 


Take advantage!

Only 3 mounts left for the "Back to Nature" Special. 




 

 


Starting March 1st through December 31st 2009 we are offering "Back to Nature" discount special.  Save $40.00 per night on weekdays and $20.00 per night on weekends.  It's real simple to get the discount.  You just need to bring something with you that comes from nature.  You can bring a flower to plant, a small tree or bush.  It could also be as simple as a rock for a Zen garden or a leaf for a scrapbook.  We want you to use your imagination!  You can be as creative as you like!

 

 


I wish I had something exciting to share with you, but I guess sometimes no news is good news.  I will say the summer went by very fast.  I must have been all the napping I was doing.  Just don't tell Sue or she will find something for me to do.   

Available when you stay 2 or more nights.

 

 
 


Berry Springs Lodge
Patrick & Sue Eisert, Innkeepers
2149 Seaton Springs Road  :Sevierville, Tennessee (TN) 37862  :: Gatlinburg, Pigeon Forge, Smoky Mountain Area

Phone 1-865-908-7935 TOLL FREE 1-888-760-8297
Email: stay@berrysprings.com  :: Website: http://www.berrysprings.com/

 


 



 

October, November  & December 

97th Cherokee Indian Fair in Cherokee 10/6/2009, 10/7/2009, 10/8/2009, 10/9/2009, 10/10/2009


"On Cosby" Festival in Cosby 10/16/2009, 10/17/2009, 10/18/2009


Edible & Poisonous Fungi of the Smokies  10/3/09


Fruit, Foliage, & Fall Wildlife  10/10/09


Incredible Edibles & Traditional Medicinals  10/10/09


Day Hike to Mt. LeConte  10/17/09


Fall Nature Photography  10/24/09


*Animal Tracks and Traces  10/25/09


November:


Heritage Paintings & Photographs Exhibit and 'Dinners on the Grounds' in Gatlinburg 4/1/2009 - 11/30/2009


December:


Festival of Christmas Past12/12/2009


Smoky Mountain Christmas Memories in Townsend 12/4/2009, 12/5/2009, 12/6/2009


  


 Sue's  Recipes     



 Hi everyone.  We just did this one the other day for the first time.  It turned out great!
  

Orange Brownies




  • 1 1/2 cups all-purpose flour

  • 2 cups sugar

  • 1 teaspoon salt

  • 1 cup (2 sticks) butter, softened

  • 4 eggs

  • 2 teaspoons pure orange extract

  • 1 teaspoon grated orange zest



Glaze:



  • 1 cup confectioners' sugar

  • 2 tablespoons orange juice

  • 1 teaspoon grated orange zest




Directions


Preheat oven to 350 degrees F.

Grease a 13 by 9 by 2-inch pan and set aside. In a mixing bowl, stir together flour, sugar, and salt. Add butter, eggs, orange extract, and orange zest and beat with a handheld electric mixer until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with a fork.



Glaze:




Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool cake and cut into squares.

 

 






 




 

 

 

Again we want to thank you for being our friends and guests.  Hope to see you all soon.

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