It’s not really lost.  Gone is more like it. There is a difference. Being one of those nuances of the English language we wallow with on occasion the issue must be wallowed, else I can’t move on. Consider this a divertissement to the rest of the post. So if I lose a ring fighting a 3 lb. trout while flyfishing the Yellowstone River, it’s lost from me, but not gone.  The trout got away too. Bad day. I’d consider the fish to be gone but not lost. If I’d landed him and made streamside ceviche, then he’d be gone. Say I lose my way. Definitely not gone. If it were gone I’d never find it again. I’ve tested that one.  What about lost at sea? Possibly lost and gone. And all for the point Oklahoma once had a sea but now it’s gone. But not lost. And yes I think and write like this stone cold sober.

Sundown. Salt Plains National Wildlife Refuge.

A day hot enough to create mirages on the searing highway provides a vivid imagination the creative force to visualize the sea that once flooded the Great Plains. The tangible remains of the sea are now an expanse of salt flats. The only place in the world where chocolate brown selenite crystals with hourglass sand inclusions are found.  Beats me why the state of Oklahoma hasn’t pounded home that travel destination highlight.

A shallow sea covered western Oklahoma during the Permian Period (200+ million years ago). The mountains worn down, sand and mud eroded from land in the eastern half of the state and were carried by rivers flowing westward. The climate becoming warm and dry resulted in deposits of gypsum and salt from the evaporating sea water. The salt layers still underlie much of the area, but at the Salt Plains National Wildlife Refuge they’re dissolved by natural ground-water flow, the resultant brines drying and crusting on the surface.

One of nine National Wildlife Refuges in Oklahoma, the refuge is designated as the “largest such saline flat in the central lowlands of North America”. As well as being habitat for over 300 species of birds, the refuge has been designated a Globally Important Bird Area, a Member of the Western Hemisphere Shorebird Reserve Network and critical habitat for the endangered whooping crane. Hourglass sand inclusions and whooping cranes. I believe that noteworthy.

A certain area of the 10,000 acre salt flats at the refuge still has gypsum concentrations high enough to continually grow the selenite crystals. From April to October, rotating designated areas allow a free-for-all dig, with a few restrictions on what amount of crystals can be removed. Bring your shovel, sun screen, and plan to get dirty.

The gate leading into the crystal digging area is located six miles west of Jet, Oklahoma on US 64, then north on a dirt road for three miles, then east one mile. Don’t get lost.

It happens when I’m not looking. And usually takes a goosing from the first thunderstorm of the season to deliver me from my refrigerated stupor. This year in the absence of early tornado warnings, I ratcheted to an upright and cheerfully alert position from crumpled truculence all by myself. I’m quite proud. And very happy to report Spring is here.

One month ago this:

Downtown Tulsa March 2010 Snow

Today this:

This is what Okies look forward to in the coming weeks. Notice the smiles on their faces.

Thank you Trevor & Beth for this photo. I discoverd it on your memory stick. That's right, the one I still have.

For those wanting the rest of the camping series, keep checking back. For now, go camping. Or fishing.

The hot, powdery sand sifts into every nook of my flip flop clad feet. It’s the same sand from which a garden has annually erupted for as long as I can remember – more than 3 decades. The same except for the fluffing of it by fertilizer; some years from the best fertilizer — shoveled from the chicken coop by my sister and me. The same except for the fertilizer and the various crops of vegetables that have been rotated through to ward off the weariness from the same ole plants year in and year out. Gardens get bored too.

Close to embarrassing myself in front of citified nephews that have no idea what a potato plant looks like, I recognize the row of plants from which my Dad has already enjoyed several suppers. Prying the plant from the ground takes a bit of doing. The soil is hard and protective of its treasure. Large and small, red and white, the pebbled potatoes show themselves.  The tops are chopped; the potatoes drop into a brown paper bag. The same befalls the onions.

The yellow crooked neck squash is just blooming. Darn. And I don’t see any okra this year. Pride checks my yell to question where the okra might be.  I grew up here. I should know this. The nephews are watching.

Every supper of my youth witnessed a platter of fried potatoes cooked in a black, tar bottomed cast iron skillet. Being the family cook most nights, I learned the process well.

Like most dishes of this deceptively simple sort – biscuits, pie dough, venison, and fried chicken all fall in this lot, the lie behind the perceived ease to whip up one of these dishes drives many a Southern woman insane.

In other words, there’s a technique. It takes the right temperature, the right amount of oil, when to turn, how much to turn, how long to leave the lid on while the potatoes soften to the perfect consistency before the browning begins, etc.

So maybe it’s not rocket science…

Classic Southern Fried Potatoes

• Potatoes — any kind, any color, any size

• Onions — the same

• A bit of yellow squash and/or okra if you have it or your parent’s is past the bloom stage and you can pluck whatever size you can get away with. And of course, find the okra.

• Salt & pepper

• Oil — to your taste — I like peanut or vegetable oil. Canola will work. Olive oil too, but it will lend a different flavor. And then there’s lard.

I don’t peel a new potato, but you can if you want.  As far as the cutting up technique, I tend to cut the potato from end to end into something less than 1/4 inch slabs; then from side to side into shorter pieces but still about the same thickness.  Chop the onions.  For the yellow squash, I slice into rounds of about 1/4 inch. The same with the okra. Yep, all in the same bowl will do just fine.

IF you’re using a bit of squash and/or okra with the potatoes, sprinkle some flour and cornmeal over everything. Sometimes I’ll do this even with just potatoes and onions.  The grit from the cornmeal is a learned craving, or a crazed learning. Take your pick.

Put enough oil in either a seasoned cast iron skillet, or a non-stick skillet (like the one I use when my Mom’s not looking) to come up to a bit less than 1/3 of the depth of the pan. You’re making fried potatoes here, NOT french fries, so we’re not deep frying.  Heat the oil to about 375, or until a slice of potato sizzles.  Dump it all into the pan.

Salt and Pepper the top layer liberally and put on a lid, or like my Mom, turn a plate over the skillet. If the lid doesn’t rest firmly on the skillet, don’t panic. It will do its job just the same if resting initially on the heaping pile o’ potatoes.

Here’s where the rocket science comes in: cook until the potatoes begin to soften (test with a fork), then remove the lid. Start checking the bottom of the potatoes for browning. Once they start browning, turn.  Don’t expect to turn them like a pancake. No. Turn whatever your spatula will hold, then turn the rest the same way.  Salt & pepper again.  You may need to turn a few times after this first turn.

They’re done, umm, when you say they are. You ARE the cook, aren’t you?  Done correctly, you can pull them apart in chunks of alternating layers of creamy potatoes and crunch.  P.S. They’re fantastic cold. If you have any left.

Oklahoma Rocket Science

For more foodie fun, check out Wanderfood Wednesdays over at Wanderlust & Lipstick!

Just about the time we’re contemplating a jail break from the confines of our air-conditioned homes, the light and air begin signaling fall. The itch to wander off the beaten path starts gathering steam as the sun starts changing its slant on the Earth. Our thoughts, as we look upon an errant runner of Bermuda grass, turn suddenly from being annoyed by it, to the desire to be like it – free to meander and roam.

Those far-off looks in our eyes and that nagging restlessness have only one diagnosis – wanderlust. The condition has only one cure – ROAD TRIP!

So get out a map (or not), buy some sandwich fixin’s, gas up the car, clean and fill the ice chest, throw in some fishing gear (just in case), recharge the camera battery and load up.

old dairy barn, north of Barnsdall, Oklahoma

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** This is a reprint of an article I wrote for Urban Tulsa and will be of most interest for you Okie readers. HOWEVER, anyone desiring to see some of Oklahoma, in this case North and East Oklahoma, should save this for a future trip. Some of you do want to see Oklahoma, right?!

The specifics (directions, mileage/driving time, and recommended side trips) are here.

Scenic Road Trip #1 – East Loop to Jay

This loop heads east from Tulsa towards Locust Grove on Highway 412. The route delivers three state parks, Lake Eucha S.P.(pronounced ooochee), Spavinaw S.P. and Snowdale S.P.; takes you past both of Tulsa’s water supplies, Lake Eucha and Spavinaw Lake; will have you checking out one of the earliest permanent settlements in the state at Salina; puts you on a portion of Rt. 66 on the return trip (from Claremore to Catoosa); and provides a photo opportunity at one of Oklahoma’s best known curiosities – Catoosa’s Blue Whale.

Scenic Road Trip #2 – North Loop to the Tallgrass Prairie

Heading north of Tulsa, this road trip pivots around the Tallgrass Prairie Preserve, the largest protected remnant of tallgrass prairie left on earth. The grass reaches its full height in early fall and grows among 650 other plant species. Look for large brown animals roaming. As many as 2,500 head of bison, the largest land mammal native to the Western hemisphere, live on the prairie. Osage Hills S.P. is along this route, as is Bad Brad’s Barbeque (918-287-1212) in Pawhuska.

Scenic Road Trip #3 – South to the Talimena Drive, Southern Variation

This is the classic fall circuit for Oklahomans – Talimena Drive.  This variation diverts south to Broken Bow after completing the length of the Talimena Scenic Byway. From Wilburton to Broken Bow, the entire stretch is a designated scenic drive.

The trip passes five of our state parks and one National Recreation Area – Okmulgee’s Dripping Springs S.P., Wilburton’s Robbers Cave S.P., Talimena S.P., Winding Stair Mountain N.R.A., Broken Bow’s Hochatown S.P., and Beavers Bend State Resort Park. To do this trip justice, plan for two days.

Scenic Road Trip #4 – West Loop to Little Sahara/Anadarko

This western circuitous route encompasses two of Oklahoma’s most surprising topographic wonders – the Salt Plains National Wildlife Refuge and Little Sahara S.P.

The sea salt of The Great Salt Plains was deposited by an inland sea that once covered the area. The world’s only known deposit of selenite, a crystallized form of gypsum, is found here.

Ancient deposits of quartz and volcanic rock have eroded into the sands dunes of the Little Sahara. Approximately 1,500 acres of the shifting dunes were set aside for the state park.

The wide loop meanders past five state parks: Keystone S.P., Great Salt Plains S.P., Little Sahara S.P., Watonga’s Roman Nose S.P. and Hinton’s Red Rock Canyon S.P., with several others located in the surrounding areas.

The entire route from Little Sahara S.P. to Anadarko is a designated scenic drive.

Nicoli’s Italian American Restaurant in Anadarko is worthy of a refuel (for you, not the car). Call for reservations at 405-247-6340; open only on Friday and Saturday evenings 5 – 9pm. www.scaffettas.com.

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So your appetite’s whetted for Oklahoma travel?  Order the 2009 Travel Guide from www.travelok.com. You can also order free maps and a glove box full of additional state-wide resources.  Want to know more?  Steve’s Sundries (in Tulsa) carries, Off The Beaten Path Oklahoma and Oklahoma Curiosities; both worthy of any Okie library.

Recognizing the importance of the food pyramid to your health and overall well being is paramount – when you’re under 30. I’m no longer under 30 (HA! HA! there are advantages). Therefore, I’ve created my own cholesterol laden, fat riddled, delicious food pyramid based on a road trip this weekend to the Italian capital of Oklahoma – Krebs (population 2,000+).  I hope my doctor doesn’t see this.

It was the first purely pleasurable road trip I’ve taken in a few months. And when I encircled my arms around the gems I’d purchased at Lovera’s Italian Grocery, this tray resulted.

Had I been asked to choose my last meal before I recently summited my first mountain (Grand Teton), these items would top the list.  I could live off this assortment for the rest of my life.  Well, I’d have to buy more of course…

And wouldn’t this delectable plethora be fun to pair with various soda pop choices from your Arcadia library of soda pop? Talk about overindulgence – yikes!

Components in the SRT food pyramid: Meat – smoked or cured or medium rare grilled over a really hot fire; Cheese – in this case, Scamorza; Grapes (yep, they’re there, in a particular form); Bread; Olives – any kind, but these blue cheese stuffed ones bottled in olive oil, are sublime; Sweets.

Meat, cheese, grapes, bread, olives, sweets – the perfect ingredients for a lovely fall picnic. No inclination for a picnic?!  That’s OKAY. These are the PERFECT ingredients for anything (please no comments about a heart attack – this is meant to be a fun post – age means we’ve learned balance, right?).

Nougat. My first. Definitely, not my last.

Cholesterol?! How DARE that word appear anywhere in this post!

SRT Basic Food Groups - purchased here, Lovera's Grocery, Krebs, Oklahoma