Monday, August 29, 2011

Shiny Objects! Well... it is Saturday afterall

Getting distracted and following "shiny objects" seems to be a common theme in our days. Example - Jameson and I need to do chores, like go to the grocery store or mow the lawn or clean the garage BUT WAIT!!  Look..... there is a shiny object inviting us to a one day Wine and Cheese Festival! How could we not attend the Festival??   Attending the Festival is our duty! So, as fate would have it, the "shiny objects" lure us away from what is important (or perceived important) and draws us into what is more interesting.

So why should this past Saturday be any different? Early in the morning Jameson and I piled into the truck, drove about an hour through the thick woods of Arkansas and arrived at our destination, Crater of Diamonds State Park.  Our objective for the day (Yes, you've got it) find "shiny objects."

Crater of Diamonds State Park is 72 miles south west of Hot Springs Arkansas. This 37-acre park is the home of a former volcano and is the only public diamond mine in existence. Any person who pays to enter the park is permitted to search for their riches and keep their findings. The largest diamond found at the park was 42 carats, however, finding diamonds 1 to 2 carat in size is not uncommon. The diamonds range in color from brown, yellow to white. 


For further understanding of how diamonds are created and why the park exists, the following is from the Crater of Diamonds State Park website.


"Ever wonder why the earth produces diamond mines and why we have a field in Arkansas where diamonds are found? The story of the diamonds found at the Crater of Diamonds State Park begins over 3 billion years ago with the formation of diamonds as the stable form of carbon in the earth’s mantle. At the tremendous pressures and temperatures some 60 to 100 miles below the earth’s surface, diamond crystallized from carbon, and under those conditions it remained stable.

"During the past 3 billion years, many geologic changes have taken place on the surface of the earth. Crust formed and was destroyed, continents formed and migrated, and mountain ranges were built and eroded away. About 300 to 250 million years ago, the continent we now call South America collided with the southern portion of present day North America. This collision formed the Ouachita Mountains from sediments that were deposited in a deep ocean environment. The Ouachitas began to erode and during the Cretaceous Period (144 to 66 million years ago), the southern area of this eroded mountain range was covered by seas and the area of the Park was near-shore, but under shallow seawater. About 100 million years ago, an instability in the Earth’s mantle caused the movement of gas and rock to the surface. This volcanic vent, known as the “Prairie Creek” diatreme by geologists, rose rapidly through the upper mantle and crust, carrying with it fragments of mantle and crustal rocks and minerals, until it came near enough to the surface to explode due to the release of gases. When it exploded, it created an 83-acre funnel-shaped crater with sides sloping inward at about 45 degrees. Much of the airborne material formed by the initial explosion fell back into the vent. The speed of rise of the mass allowed the diamonds to be preserved in this material.

"Geologists calculate that only about 160 feet of the original vent has been eroded away, concentrating the heavy minerals, including diamond, in the present day soil. At the Crater, diamonds are often found loose in the soil, having been released during the rapid weathering of this unstable mantle rock."


Full of dreams and high expectations of hitting the diamond mother lode and enough knowledge to launch our expedition, Jameson and I rented a set of buckets, four screens and two shovels. Walking out onto the field was overwhelming. The 37-acres field was huge! Where do we start?  Go where the most people are digging? No... We need to follow our instincts.  We need to go with our intuition! We need to allow our gut feelings to determine where we will begin digging!! Onward, James!!!

After wandering the field for a few endless minutes, the ideal spot found us.  Jameson and I squatted on the turned over dirt, pulled out our mining shovels and began sifting dirt through the screens. With the sun beating down and the field feeling more like a day on Venus, the heat is getting to us.  Bucket after bucket we sifted through dirt with no diamonds found. Moments turn into longer moments. Sweat pouring down Jameson's face; we ponder our possibility of failure.  I, sweating in a very unladylike fashion, determined we needed to change direction. Wet screening!

Wet screening is a similar process to regular dirty screening; instead, water is used to separate rocks from loose dirt. This process is good for finding smaller diamonds. Additionally, wet screening is performed in a small water trough in a covered building.  Considering the incredible heat, adding water and overhead cover to the equation was an excellent idea we both quickly welcomed. Once again, bucket after bucket nothing. Frustration set in.  Hours had passed when Jameson finally found a rock we felt was worthy of saving.  Shortly thereafter I found a rock we felt worthy of saving. At the end of 4 tiresome hours, Jameson and I proudly collected 10 rocks we felt worth saving!! Hurrah!!! 

Tired, frustrated and a little excited to identify the names of our riches, Jameson and I picked up our mining tools and called it a day.  We returned our tools, then placed our treasures on the local geologist's desk. Anxiously we waited to be told the enormous value and identity of our gems. She methodically poured over our stones, carefully placing each into one of two categories. With an exaggerated breath and small smile, the geologist revealed our findings - Jasper and Calcite. No diamonds. Value - Very pretty rocks. Laymen break down - River rocks.


Alas, nothing shiny. Nothing of monetary value. Though riches were not made, our day together was beyond any measurable value. As we drove home discussing "what could have been," our conversation quickly died when we noticed a huge sign selling 12 oysters for $10!  Oysters in Arkansas? Why not?!?! Yep, "shiny objects" misdirected us again.

Thank you for reading!!  LoLa  xoxoxox

Friday, August 26, 2011

Hot Springs - Hmmm Day Two is GOOD

While in Arkansas I have been craving a fresh berry pie. In Texas, berries are limited, so I figured Arkansas should come through. Right?  :-) Welll, "This Cakes for You" did exactly that!!  When Jameson and I explained to  "This Cakes for You" we were looking for a blackberry pie, they made one specifically for us AND delivered to our travel trailer site. The service was beyond amazing and the pie was crazy delicious. Seriously!?!? Who delivers two pieces of pie 30 miles from their home office?  ONLY someone who pays attention to customer service, quality and small town pride. Yep... a million appreciative thank yous!!!!

http://www.facebook.com/pages/This-Cakes-For-You-LLC/228968030463194

Thank you for reading!!! LoLa xoxoxox

First Dinner ALONE as Husband and Wife

We (Jameson and LoLa) arrived in Hot Springs, Arkansas, early yesterday. Travel Trailer in tow and amazing food on board, we made the trek from Hutto to Hot Springs in approximately 7 hours. Hurrah!!

Too tired to cook, we drove into Hot Springs proper for dinner. The quaint town appears to have been built straight into the hills and is full of lush trees, deep green grass and summer flowers.  For a Texan, green grass and flowers is certainly an oddity to see consider our current drought!  Historical buildings line the streets of Hot Spring and are in various stages of life.  Hot Springs is an interesting town that has certainly lived through better days and seems to long for moments of past. Hungry and in need of food, Jameson and I strolled the streets for a few blocks before we decided to stop into Bella Arti for dinner. 

Now, we have watched endless episodes of "Gordon Ramsey's Kitchen Nightmare" so we believe we are experts at redesigning... reconfiguring... redoing.... recreating a restaurant. Are we experts? Oh... certainly NOT.  Regardless, we seem to have an opinion of how to make a restaurant better and the food tastier.  Yes, this approach is a bit egotistical, but we are good with it. 


After being seated, we were greeted by our waiter, Jonny Steele (sounds like a porn star name). Lordy!  He was a character. Recently transplanted from Portland,  he and his cat, Molly, moved to Hot Springs to follow a girl. <<According to Jameson, everywhere we go, EVERYONE is from Oregon. Go Figure!! LOL>>. His quirky nature added to the "smile factor" of our meal. The meal was old school, delicious with an 80's presentation.

Where do we start? How about the beginning!! We initiated the dinner with a tepenade. Hmmmm.... though fine tasting, the appearance of the appetizer was more akin to sewage.  Gratefully, the pungent garlic, tangy olives and warm bread saved the dish.  The next meal to arrive was an Avocado Pesto Scallop Shrimp dish. The sauce was quite nice, however, far too overwhelming for the delicate scallops and shrimp. After much debate, Jameson and I decided on Cesar Salads for the salad. As a Cesar Salad snob (Thanks, Mom) Jonny stated the dressing was made as the restaurant and done in the traditional fashion. Well...... this was not the case. Many restaurants either import Cesar Dressing to save money or create the dressing with mayonnaise to reduce the risk of salmonella with a coddled egg.  My personal opinion, ICK!!! Sooooo.....for those who don't know a good Cesar dressing recipe, we have included a basic recipe below. Cesar salad is easy and amazing.... when done right!!

http://www.reluctantgourmet.com/caesar.htm


INGREDIENTS

For the Croutons:
  • 2 large garlic cloves
  • Pinch of salt
  • 3 tablespoons virgin olive oil
  • 2 cups French baguette slices cut up into 1/2 inch cubes (white bread works too)
For the Salad:
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons fresh lemon juice
  • 1 medium garlic clove, crushed
  • 1 pinch salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 teaspoons anchovy paste or 4 flat anchovies
  • 1 teaspoon capers
  • 1 teaspoon Dijon mustard
  • 1/3 cup virgin olive oil
  • 2 medium heads of romaine lettuce -- outer leaves removed
  • 1/3 cup Parmesan cheese -- grated

PREP WORK

Prepping the croutons - Preheat oven to 350 degrees. Crush the garlic cloves with the side of a chef's knife (be very careful) or with a garlic press. Slice up the baguette and cut them into 1/2 inch cubes.
Prepping the salad - Again crush the garlic. If you are using flat anchovies out of a can, mince one or two to make 1 1/2 teaspoons worth. Grate the Parmesan cheese. It's always better to grate it yourself if you have the opportunity.

HOW TO MAKE AT HOME

Croutons - Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly. Spread the coated cubes onto a baking sheet and bake until the croutons are golden. This should take about 10 minutes.

To make the salad - Bring a pot of boiling water to boil, add egg and cook for just 45 seconds....NO MORE. This is coddling the egg. Remove from heat and let it cool off.
Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, mustard and capers in a bowl. Crack egg and add to these ingredients. Whisk until smooth.
Now for the tricky part. Slowly add the oil in a steady stream while constantly whisking again until smooth. Reason: if you add the oil too quickly, the dressing will be separate and not emulsify.

To serve:
Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one). Add half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again. Serve on chilled plates.



The final dish was the main course. I received a 8 ounce filet.  The steak was amazing, sadly the steak was overwhelmed with Gorgonzola, mushrooms and too much salt. After a few bites, the meal was too much, however, we saved the steak for a breakfast frittata. Wow... he is an amazing cook!!  That evening Jameson had the Osso Bucco.  Happily, superb!! 

The evening ended with Jonny sitting at our table to discuss the development of his cats, the wows of he and his girl, his ability to transform a car, and thought provoking tidbits regarding Hot Springs.  Jameson and I made a friend and will keep in contact with Jonny and we will continue to share our love of food and Oregon.  Yes..... a great start to an amazing honeymoon. Thank you for reading!!

Thank you for reading!! LoLa xoxoxo