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Over a long weekend at the beginning of the year, the kids and I drove to Gaylord Opryland to meet a dear friend and her kids, who were traveling across from North Carolina.
Nashville was a natural half way point, and the perfect place to gather, although we didn’t venture far from the resort, we discovered there was no need to – it was such a quick visit, and the weekend was more about us getting together and catching up than seeing the sights of Nashville. I was quite impressed by the resort – having no prior expectations. The inside was lush with vegetation and various water features gave it a charming and picturesque appearance, had a soothing effect, and provided ample space and places for the kids to run and play while the adults joyfully reconnected.
There were many restaurants to choose from, offering a great variety of fare. We ate every meal within the resort, with the most memorable being my cornmeal biscuits with country ham and fried green tomatoes.
It was one of my favorite trips ever – the kids were truly a pleasure to travel with and to be with. The drive was fun and it was wonderful having those precious moments with my children, and spending time with a cherished friend and her kids.

Me, Amy and our sweet kids at the Gaylord Opryland Resort
The cornmeal biscuit with country ham and fried green tomato at the Gaylord Opryland Resort


My version of the cornmeal biscuit with country ham and fried green tomato

1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup yellow cornmeal
2 tablespoons sugar
1/4 teaspoon pepper
1/4 cup plus 2 tablespoons cold butter, cut up
1 cup cream
1 package of cooked country ham
fried green tomatoes (recipe to follow)

Heat oven to 425F.
Combine flour, baking powder, salt, cornmeal, sugar and pepper in a bowl. Cut in butter with a pastry blender until mixture is crumbly. Add whipping cream, stirring with a fork just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface, knead 3 or 4 times. Pat the dough flat, cut out circles with a round cookie cutter. Transfer to lightly greased baking sheet.
Bake for 24 to 26 minutes, or until biscuits are golden. Let cool slightly, separate circles, serve warm stuffed with country ham and fried green tomatoes.


2 firm green tomatoes
1/2 cup flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
salt and freshly ground black pepper to taste

Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs and bread crumbs in separate shallow dishes.
Heat 2 tablespoons of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4 to 6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.