We are up early to get in a bit of a hike before it gets too hot. Our destination, Bald River Falls. Locals claim it’s the most beautiful falls in eastern Tennessee and it has been barricaded off for nearly two years as road crews repair flood damage to the bridge and access road. Finally, it is open and a mid-week trip ought to involve smaller crowds, we hope. It is a beautiful morning for the drive out the Cherohala Skyway then River Road.
We find the place all 
to ourselves. The falls are beautiful and they did a great job with the new bridge and viewing area. We spend a few minutes taking it in and taking pictures. Kent takes the opportunity to get in some practice with his new camera and len(s) bought for our Fall safari.
Ok, time to hike. It is a waterfall trail (trail 88), uphill of course, stone steps to start. Recent rain has the river and falls running full and the sound fills the narrow valley cut through heavily wooded national forest. Dense foliage keeps the humidity high and trail surface wet and slick. We pick our way among the many tree roots and rocks and are in short order wringing wet. It’s not the best weather for a hike but it isn’t very strenuous. The gurgle of water plus other lovely falls then cascades make it worth the ever-steaming glasses. We return via a steep trail blazed across several small creek cuts and winding through rhododendron tunnels. Once we cross the first ridge, the forest falls silent as the sound of rushing water is blocked. The trail is not blazed and not all intersections are well marked but we find our way and pop out onto River Road, turn left back toward the falls and truck, and enjoy a nice stroll along the Tellico River. We will do it again. Maybe among the Fall colors or Spring rhododendrons.
We round out the day with lunch at Telicafe. Green tomato and country ham soup is back on the menu, delicious as always. Catfish nuggets are wonderfully crispy and Kent reports a tasty pulled pork sandwich. We can’t pass up the key lime pie. They serve up a nicely tart version.
Wow, the place is really overgrown. Check out the garden patch. It seems that the sprinkler system gave it just what it needed and electric fence is an adequate deterrent. We have been keeping an eye on the sunflowers via camera. They are even more impressive in person. All is well here and with just a couple days of weeding and weedy-ing and some drive way work, things ought to be back to normal.
in Madisonville. 
It is pretty hot even at 7PM but with a spot in the shade we enjoy some local country music and a nice fireworks display. Not quite as impressive as Tellico’s of last year (they had them last weekend while we were still gone) but still fun. Traffic home is better than expected. Happy birthday America. May next year be a better one.
able to tackle the remaining dormer painting. Kent builds the 12-foot version of a 2×4 “chicken coop ladder” and I’m up the extension to the edge of the roof (modified with a 2X12) then the 2×4 ladder resting on that 2×12 up the peak of the roof to reach the highest corner of the dormer wall and facia. The task is high and involves some reaching out over mid-air but not as scary as I expected. It is cleaned, sealed and on the next day color coated/stained. Tired, sore shoulder and calf muscles hint that I might have been a bit more tense than I realized but it is great to have it done. Next, we scrub the whole house and give it all a second coat. Oh, the joys of home ownership.
for their first time at a waterpark. Our trip is a great hit, even the 2 hour drive each way is mostly enjoyable! The 
waterpark has a wide range of attractions suitable for both girls. We play until all are exhausted then repeat again the next morning. We fit in a bit of storytelling, ice cream eating and souvenir shopping (Build a Bear is a hit). Just staying in a hotel is a fun adventure.
Down time begets creative time. Willa comes up with the idea of a homecoming party for Mom and Dad on Sunday. There is decorating, a huge sign and cooking; cake (white with apples and iced with sprinkles of course) plus quinoa salad, carrot pasta, and pizza (all recipes from Willa’s kids’ cookbook Dad got for her). Both girls pitch in. It is a hit and great fun for everyone. Way to go Willa.
o Mt. Washington. Clear skies are in the forecast and the mountain at 6288 ft affords a 130 mile view on a clear day. We are going to check it out. It is not our first trip up here but the road up is more narrow and curly than I recall. Much more so than up Pikes Peak. I am glad to be rider rather than driver. The view is spectacular (though probably not 130 miles) but we don’t dawdle. At 49F degrees and wind speeds of 28 mph it is cold. A good day compared to yesterday. It was 28 degrees up here with fierce winds. A hiker had to be rescued because of hyperthermia.
I take a few days to head to Vermont for the Quechee Balloon festival. It is a fun event. There are about 20 balloons involved and we manage to get front row seats for the Saturday morning launch. The field is roped off but we can get quite close and it is a thrill as always to watch them inflate and rise. They go in waves of three or four at a time to manage in tight quarters, they bump off each other pretty regularly even with this approach. It is beautiful. I’d definitely do it again. If you go, plan to be in the area a few days. They canceled for high winds several days and scuttle butt is that happens most years.
bridges and apple cider tasting, classic Vermont doings; but most cider places are closed to tours in summer. No problem, we substitute another classic Vermont attraction, cheese making. We cruise through 5 bridges some back winding roads but most easily accessible. The one in Woodstock is actually a short walk from their downtown tourist district. In the visitor center we find out about Vermont’s famous Maple Creamee, maple syrup infused soft serve. Definitely a must try! Beyond the bridge and creamee, it’s a shopping town. Lots of cute shops if one is into that sort of thing. We move on to Sugarbush Farm. A small, family-owned cheese and maple syrup operation 7 or 8 miles out of town on quintessentially VT roads, curly and narrow winding through rolling hills. At the farm there are goats to pet and feed, a short path to walk in their maple sap collection grove, and a few tables for a quiet picnic int the shade. The syrup operation is idle of course, it’s a spring thing, but we walk through. Like everywhere else we have seen the process involves reducing sap to syrup. New to us, these guys start with reverse osmosis to at least double the sugar content then go into a boiler. This additional step increases throughput (fewer boiler hours) and they don’t mention any change in final flavor. Interesting. We enjoy a tasting of this year’s two grades (the middle intensities of 4). Both are delicious and familiar tasting. Later “research”, courtesy google, admonishes producers to limit the degree of intensifying via reverse osmosis as customers will likely notice a change in flavor if boil time is too greatly decreased. Perhaps there will be or already is labeling to differentiate the old school process and associated taste from the newer processes? I will be on the lookout.
it is birthday time! Willa turns seven this year and Nana has the honor of chief cake baker. Willa has chosen a Squishmallow theme (always a stuffy fan she has recently fixated on these uber soft cutsie creations).
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