Enjoy your weekend. I will spend mine on the river. The Tennessee, not the Cumberland.

I am 18 miles northeast of downtown Knoxville, and you'd be welcome, although we are far, far from spring and fall bloom. The University of Tennessee Trial gardens are not that far off your direct route. They have some huge Climbing Tea roses (bigger than I can grow them) as well as perennials, shrubs and annuals. Come down I-75 and turn west on I-640, then come back to downtown on I-40. Take the Alcoa Highway exit and then the second exit ( Neyland Drive) and the garden is about 0.2miles ahead on your left. Their soil is superb (river fill and they have a microclimate that I envy. And there're places for the kids to run around. Then to get back to I-40 east bound, you follow Neyland Drive east and it will take you to I-40 and on to Gatlinburg. If when you leave Gatlinburg and want to come by my place, I'll send you my phone number and directions. It's cross country and if the weather's great, it's beautiful. If it's rainy, you'd take the less scenic but safer route.

When we were starting out with our home plans a year ago we visited them several times and were almost going to use them. My inlaws used them (they have same builder as us)they went with in oak 4" in an ash or smoke stain. Our builder said it doesn't line up well sharp edges shows cracks. We haven't had our flooring put in it yet but we are using 3 1/4" X 3/4" Savannah Pecan from Sovereign flooring from a local dealer that the builder knows..

Kathleen, here's the recipe for the peach bread. Fresh Peach Bread 1 1/2 cups granulated sugar 1/2 cup butter 2 eggs 2 1/4 cups pureed peaches 2 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon almond extract 1 1/2 teaspoons vanilla 1 cup dried cherries 1 cup chopped pecans or walnuts In a large mixing bowl, cream sugar and shortening until light. Add eggs and beat well. Add peach puree and dry ingredients. Blend well. Stir in almond vanilla, dried cherries and chopped pecans and until blended. Pour into two greased and floured 9x5-inch loaf pans. Bake at 325° for 55 minutes to 1 hour, or until a wooden pick or cake tester inserted in center comes out clean. Let bread cool for 5 minutes before removing from pan. Cool completely on wire racks Makes 2 loaves or peach bread. No recipe for the Cherry Peach Salsa, that was from American Spoon. May, Linda...we are on vacation at PFPP. We will be lucky to get anything on the table :P Guess I'm done posting pic's until I get a new camera. I was looking for Petoskey stones in Lake Michigan yesterday... the camera went for a swim....I think the inside of the camera got fried. I tried it this morning and there's nothing showing up on the screen :(( Nancy