Have you ever tried to recreate an old college experience?  Gathered with friends you haven’t seen for a while? Planned a weekend trip and hoped everyone got along?

I highly recommend doing it, especially if it turns out as ours did.  The weekend was one of the funniest, most enlightening and joyful experiences.

Dave had reconnected with several Duke classmates in the last few years.  We invited those classmates, Jeff and Carson Howard and Dan and Susan Nunn for a weekend in Cashiers, NC.

To hike, to eat great meals and to reminisce about old college times.

Our first hike was to Whiteside Mountain and Devil’s Courthouse near Highlands, NC.

Standing at the highest point on Whiteside.  (I know the great photographers will say, “their faces are in shadows!”  I say, “but look at the sky!”)

 This mountain is spectacular in its sheer cliff and rock face.  It towers over the headwaters of the famous Chatooga River; its rainwater flows off the mountain, into the Chatooga River and eventually flows to the Savannah River and into the Atlantic Ocean.  I love the thought of this journey.

The views are spectacular and from this vantage point we can see 2 states, South Carolina and Georgia as we stand in NC.

The face of Whiteside…see the brow, the nose and the chin in profile?

One of Dave’s favorite books, The Mountain at the End of the Trail by Robert Zahner is an endless lesson on Whiteside and its many secrets.

Dinner that night was a special treat,  Canyon Kitchen in Lonesome Valley.   Chef John Fleer oversees a fabulous dining experience in Jennings Barn.

Canyon Kitchen serves a prix fixe meal that changes weekly, using the freshest local ingredients.  We like to go early to enjoy drinks on the back lawn.

 Guests can wander through the trout raceway organic gardens while gazing up at beautiful Laurel Knob and Cow Rock.

Families gather together before dinner

and children run through the meadows, one doing a cartwheel.  Brings back lovely childhood memories.

The Barn is anchored with large fireplaces, and multiple barn doors open on each side of the structure for beautiful views and mountain breezes.

Most of us chose the Charmoula Roasted North Carolina Grouper as our entree,  but Dan ordered the Syrah Braised Lamb Shank with Wild Mushroom Gravy…

Desserts choices included Lemon Meringue Goat Cheese Cheesecake with Summer Solstice Sorbet, Hibiscus-Vanilla Bean South Carolina Peaches and Lemon Buttons….delicious!

or Tennessee Black and Tan Pie with Tennessee Bourbon Meringue and Pretzel-Peanut Crust and on the side a Fudgesicle Coke Float with Peanuts….See what I mean?

Next day’s hike to work off that wonderful dinner….a beautiful waterfall hike in Panthertown Valley, Frolictown Falls.

 Granny Burrell Falls, a great lunch and wading place.

Sheldon is our happy hiker.

After hiking we did our usual….eat… at The Gamekeeper’s Tavern in Sapphire Valley.

Then off to show our guests one of our favorite spots, High Hampton Inn in Cashiers.  We have hiked Rock Mountain many times.

 High Hampton Inn is a great family vacation spot.  Lots of activities for kids of all ages.  Speaking of kids how about a game of Corn Hole?

Susan aims, winds up and

Fires!..A near miss.

The main entrance High Hampton Inn at tea time.

After a long fun day we made it back to the porch in time for our next meal.

 My go-to appetizer, Kathy’s Hot Artichoke Dip.  It is the traditional artichokes, parmesan cheese and mayo, but with my twist,  black sliced olives and Rotel’s tomatoes and green chilies.  Always a favorite!

Hot Artichoke Dip, Tomatoes & Chilies

Serving Size: 8

Print Recipe

Ingredients

• 1 (13.75-ounce) can artichoke hearts (quartered), drained & processed in food processor
• 1 cup shredded parmesan cheese
• 1 cup mayo
• 1 (10-ounce) can Rotel diced tomatoes & green chilies, drained
• 1 (2.25-ounce) small can of sliced black olives, drained
• Paprika sprinkled on top

Instructions

1. Drain artichokes.  After processing artichoke hearts, combine all other ingredients.
2. Bake in a 350 oven for 30-45 minutes. Be sure to drain tomatoes and olives before adding.
3. Serve with crackers or blue corn chips.

Notes

I make this all the time!!! Kathy's favorite hot appetizer. Jeff suggested using Rotel diced tomatoes & green chiles with LIME. We tried it with fresh lime juice and it was delicious. Think this will be a great new addition.

By KathyMillerTime

Recipe Printed from www.kathymillertime.com

The napkins are actually bandanas printed with a map of the Cashiers area designed by Beth Townsend.

The salad that night was my version of an old favorite “The Market Basket” Salad

Kathy’s Cashiers Salad

Serving Size: 6

Print Recipe

Ingredients

• 2 heads Bibb Lettuce
• Strawberries, sliced
• Blueberries
• Hearts of Palm, sliced
• White Stilton Cheese with Mango and Candied Ginger, crumbled (found in the Cornucopia Cheese Shop in Cashiers)
• Pine nuts
• Light French (Catalina style) dressing or your favorite vinaigrette

Instructions

1. Tear lettuce into bite size pieces.
2. Sprinkle with remaining ingredients.
3. Toss when ready to serve.

By KathyMillerTime

Recipe Printed from www.kathymillertime.com

After a day filled with hiking and touring I served my favorite make ahead main course, Chicken Lasagna Florentine.  I had made it earlier in the week;  put it in the freezer; took it out the morning of our hike; and it was ready to go when we got home.

CHICKEN FLORENTINE LASAGNA

Serving Size: 8

Print Recipe

Ingredients

• 6 lasagna noodles, uncooked
• 1 (10-12 ounce) package frozen, chopped spinach, thawed and pressed dry between paper towels.
• Sometimes I add more spinach.
• 2 cups cooked, chopped chicken. ( I use a rotisserie chicken)
• 2 cups shredded sharp cheddar cheese
• 1/3 cup finely diced onion
• 1/4 teaspoon ground nutmeg
• 1 tablespoon cornstarch or flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon low sodium soy sauce
• 1 can cream of mushroom soup
• 1 (8 ounce) carton sour cream
• 1 (8 ounce) can sliced mushrooms
• 1/3 cup mayonnaise
• 1 cup freshly grated parmesan cheese

For the Topping

• 4 tablespoons butter
• 1 cup chopped pecans

Instructions

1. Cook noodles according to package directions. Drain and set aside.
2. Drain thawed spinach and squeeze out as much water as possible, using paper towels.
3. Combine spinach, chicken and next 11 ingredients in a large bowl. Stir well.
4. Arrange 2 noodles in a lightly greased large rectangular baking dish.
5. Spread 1/3  of chicken mixture over noodles.
6. Layer 2 noodles on top and spread with 1/3 chicken mixture.
7. Repeat with last 2 noodles and chicken mixture.
8. Sprinkle with parmesan cheese and Butter- Pecan topping.

For the Topping

1. Melt butter in a skillet over medium heat.
2. Add pecans and cook for 3 minutes.
3. Cool completely.
4. Sprinkle on casserole over parmesan cheese.
5. Bake, covered, at 350 degrees for 55-60 minutes or until hot and bubbly
6. Let stand 15 minutes before cutting.

Notes

This is delicious and a crowd pleaser. It is wonderful as a tailgating main course. To keep warm at a tailgate, cut and wrap in foil. Transport with a Pyrex microwaveable Hot Pack in a Pyrex Portable Container.

By KathyMillerTime

Recipe Printed from www.kathymillertime.com

 Nothing could be finer than closing out a great weekend with a fire on the screened porch, celebrating good times with good friends.

 Watch for upcoming stories from my summer travels.

Football time will be here soon.  We will be traveling to the Duke/UNC game in November.

 I welcome your comments, recipes and any inside information on your favorite tailgating spots.

Come celebrate with me.  I’ll save you a seat at the table.