Saturday, 23 June 2018

FAMILY HOLIDAY in CHATTANOOGA, Tennessee . . . and PICKLED RHUBARB in SALAD

LOTS OF FUN THINGS to do in CHATTANOOGA:    We even ran out of time so we could not do all of these.

1.       TENNESSEE AQUARIUM: Daily 10 to 7:30

2.        CREATIVE DISCOVERY MUSEUM: 9:30 to 5:30 daily:  First go to Aquarium:  admission with Aquarium stub is cheaper.



3.       HUNTER MUSEUM OF AMERICAN ART: Sun: noon-5, Mon 10-5, Tues 10-5, Wed: noon – 5, Thurs: 10-8pm

4.       CHATTANOOGA WHISKEY EXPERIMENTAL DISTILLERY:  Sun noon-7pm, Mon-Wed: 11 to 9pm, Thurs 11am

5.       COOLIDGE PARK:  carousel and interactive play fountain


6.       LOOKOUT MOUNTAIN INCLINE RAILWAY:  1 hour minimum: Daily 8:30 to 8: Can combine with RUBY FALLS:  cave with stalactites & “Fun Forest: a multilevel activity center for children. 

7.       TENNESSEE VALLEY RAILROAD: Sun 10-5, Closed Monday, Tues-Thurs: 10-1:30: 2 hr min

8.       REFLECTION RIDING ARBORETUM:  1400 ft long boardwalk on wetland, native log cabins: Sunday 12:30-4, Mon closed, Tues – Thurs: 9:30 to 4: 1 hr min

9.       CHATTAN00GA DUCKS:  1 hr tour amphibious
10.   LAKE WINNIE AMUSEMENT PARK
11.   COKER TIRE MUSEUM:  Sunday closed, Mon-Thurs: 8am – 5 pm:  free

12.   CHICKAMAUGA MILITARY PARK: “beautiful park in wartime condition with cannons” open daily to dusk: Visitor center video:  8:30-5:  free  (p. 53 in guide)



      CARRIAGE RIDE: lovely at night when it's cooler out


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PICKLED RHUBARB in SALAD

            From: CHATELAINE magazine: May/June 2018
Pickle:
            ½ cup red wine vinegar
            1/3 cup sugar
            1 tsp salt
            2 cups rhubarb: stalks cut into ¼ inch pieces

Method:  Bring vinegar, sugar, and salt to a simmer in a small pot over medium-high.  Stir until sugar dissolves: about 1 min.  Put rhubarb in bowl and pour vinegar mixture over.  Let stand at room temp for 1 hour.

Salad:
            all the pickling liquid from above
            3 tsp Dijon mustard
            3/4 tsp pepper
           6 tbsp olive oil
            6 cups salad greens
            ¼ cup chives, cut into 1 inch pieces
            3 tbsp sunflower seeds

Shake pickling liquid, mustard, oil, and pepper in a jar to make dressing.
Toss rhubarb, chives, sunflower seeds, lettuce, and rhubarb with 2 tbsp of the dressing. 


  


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