"Just a Walk in the Park" Newsletter
They are a type of lily that we see popping up all over Historic Washington State Park. Ours are vibrant red, though pink is the more common color, hence one popular name is Pink Ladies. There are many common names for this sort of plant. The ones I hear most often are Surprise Lily, Spider Lily, Magic Lily, and Resurrection Lily.
The red spider lily is in the genus Lycoris, and in the amaryllis family.
In late summer, most often during September, red spider lilies will begin to sprout and bloom. The stems and flower buds quickly emerge reaching their height in about a week. Since they often go unnoticed until they are in full bloom, it is a surprise when all of the flowers appear because it happens in such a short period of time. There is no foliage present during this time.
If you would like to plant some bulbs and have this easy to care for flower in your yard. Check with some online flower stores or ask a property owner to share some bulbs with you. They reproduce quickly. Please make sure to notice our blooms while you visit the park.
We Interrupt Your Regularly Scheduled Newsletter
for this important announcement -
There is a new baby in the park family. Park Curator, Josh Williams and wife Jaimie, welcomed a beautiful daughter into the world on October 1, 2012. Watch next week's newsletter for more details and pictures.
Frontier Days for Home Schools
starts this Week.
Thursday, October 4, 2012 is the day special programs will be set up for Home Schooled families to enjoy hands on learning of frontier life. Arrive at 9 a.m. and enjoy as much, or as little, as you want until 4 p.m.
Many families like to make a picnic lunch to enjoy in the Pecan Grove next to the Candle Shop. Why not add a research of common pioneer foods and make some of these to enjoy as part of your experience? If you have frontier clothing, you are encouraged to get into the spirit and wear these. Here are some ideas to create your own lunch (biscuits and bacon) and an outfit (option A) to wear (option B).
New Activity Books Available
The Gift Shop in the Visitor Information Center of the 1874 Courthouse has some new items available for the young and young at heart. "A Soldier's Life in the Civil War" is a coloring book to match a program on Civil War soldiers done by our staff. The "Old Fashioned Farm Life" coloring book is not your average coloring book. It has very detailed pictures that depict frontier and farm life settings that older and more accomplished artists will enjoy. "Civil War Coloring Book" covers items and scenes common to both armies. There is a more engaging "Civil War Color and Learn" book available as well as one filled with "Civil War Paper Soldiers." For the young ladies and fashion conscious readers, we have the gorgeous and fun "Godey's Lady's Book" paper dolls! These can all be used just for the fun of learning and coloring or added to your curriculum for interactive learning. Please stop in and check them out.
You Are Here
A new information board has been installed near the main parking lot outside of the Visitor Center to help people get more from their park experience with less effort. One side of the board contains a large map of the park and town with a large yellow star to mark the "You Are Here" location. This will help visitors orient themselves and plan their path around the park.
Upcoming events with details and descriptions are also displayed on the board. It is a convenient place to check for any programs being offered that day, so you won't miss anything that is important to you.
Future plans are in process, for other information boards in other areas of the park to help visitors get their bearings and move in the best direction to the next site on their tour.
Dutch Oven Workshop Photographs are available for viewing online. Look at our Calendar of Events and get signed up for the fun at the next one.
Since we are having Frontier Day for Homeschools this week, I thought it might be nice to post some recipes that families could make and bring for a picnic lunch that would be much like what people on the frontier or traveling by wagon might have eaten. Some people happily at biscuits and bacon twice a day and some people suffered through it. Either way, it was a common meal and one we can easily make from common ingredients today.
Martha White Biscuits with "Hot Rize Plus"
| Crisco® Original No-Stick Cooking Spray
||cups Martha White® Self-Rising Flour
||stick Crisco® Baking Sticks All-Vegetable Shortening
| OR 1/4
||cup Crisco® All-Vegetable Shortening
oven to 450°F. Spray a cookie sheet lightly with no-stick cooking
spray. Place flour in large bowl. Cut in shortening with pastry blender
or fork until mixture resembles coarse crumbs. Add milk; stir with fork
until soft dough forms and mixture begins to pull away from sides of
dough on lightly floured surface just until smooth. Roll out dough to
1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits
with sides touching on prepared cookie sheet.
||BAKE 10 to 12 minutes or until golden brown. Serve warm.
BUTTERMILK BISCUITS: Substitute 3/4 cup plus 2 tablespoons buttermilk
for milk; add 1/4 teaspoon baking soda to flour, if desired.
To fry bacon to crisp perfection, start with a cold skillet.
Carefully separate the bacon pieces from each other and place them side
by side in the cold skillet.
Now place the skillet over medium heat. The bacon will begin to
sizzle and turn translucent. Here's the main tip: don't move the bacon
until it releases easily from the pan.
You can gently lift the edges as the bacon starts to brown on the
first side, but don't lift it or force it until it releases. Then turn
the bacon, using tongs, and cook on the second side until it releases
Keep turning the bacon frequently for even cooking. The bacon is
done when it looks like bacon! The noise will subside dramatically,
and when there are no more pink, white, or translucent areas on the
bacon, it's ready. Remove it to a paper towel to drain, then eat!
Or use this quick and easy way to get great bacon that keeps hot splatter risk away from kids (and big cooks, too)
Position your oven racks.
According to Purdue University, broiling any type of meat takes a direct
heat put out by a flame or an electric heating unit. Place your oven
rack only about three inches from the heat source to broil bacon.
Preheat your broiler. Turn on your oven's broiler and allow it to heat up as you prepare to cook your bacon.
Prepare your bacon for
broiling. Remove the rind from the bacon slab, if necessary, and slice
the bacon if it didn't come pre-sliced. Carefully separate cold,
pre-sliced bacon strips by sliding the edge of a butter knife between
the slices and gently moving the knife back and forth.
Place the bacon on a rack in
your broiler pan. Don't let the bacon slices touch or the fat in the
meat will cause the strips to stick together.
Place the broiler pan in your
oven. Set a timer for two minutes. When the timer goes off, carefully
slide out the oven rack and flip the bacon slices over with a fork or
tongs. Slide the oven rack back in and set the timer for another minute
or two, depending on how crispy you like your bacon. Remove the broiler
pan from the oven when the timer rings again.
Season your bacon. Add a dash
of salt and pepper to your broiled bacon, if desired. Eat your bacon as
is, add it to a BLT sandwich or crumble up the slices to use as a
healthy substitute for commercial bacon bits.
If a frontier family needed to be saving with their flour, they would use cornmeal. Here is another recipe you can try. (Remember that pioneer families brought chickens and cows with them for milk, butter, and eggs)
2 Cups yellow cornmeal
2 Tablespoons butter or margarine
1/2 Teaspoon salt
1 Tablespoon sugar
2 Cups milk
1 Teaspoon baking powder
Preheat Dutch oven to 400 degrees F.
Cook cornmeal in a saucepan with
butter, salt, sugar and milk until the mixture comes to a boil. Turn
off heat, cover, and let stand 5 minutes. Add baking powder. Spoon the
mix onto the Dutch oven in heaping tablespoon-size balls, then bake for
10 to 15 minutes. They are done when slightly brown around the edges.
And for dessert- fry up some of these;
Mix well with fork 1-½ cups of flour
and 1 cup water. With plenty of flour on hands and rolling surface, roll
out dough to ¼ inch thickness. Cut into 2-inch squares. Heat rendered
beef fat (or any oil) in skillet, and add dough squares. Brown on both sides.
Sprinkle fried cakes with salt. Makes about 20 cakes.
the Fried Cakes with sugar can make them a great dessert.
We hope to see you on Thursday with some of your frontier food for lunch and we know you will have a great day. We will!
Check out this week's specials - here.
Frontier Days for Home schools October 4, 2012
Frontier Days for Home Schools
Volunteer opportunities are available! Call Vicky at 870-983-2558 or email.
Follow us on www.twitter.com search for
@HWSPeNews for up to the moment tweets.
Choose from Individual Admission -$20.00 and Family Admission $30.00 (Parents and children through age 18) Call for more information - 870-983-2684
Your friends can sign up at http://www.historicwashingtonstatepark.com/enews/
just enter your name and email, then submit. It is that easy!