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Archive for the ‘camping’ Category

Nothing smells like home-baked bread on a cold winter afternoon–or any time, now that I think about it!  Thank goodness making bread at home is easy and even quick, if you just leave the dough on its own as it rises (and why wouldn’t you?).  Today we’re going to make a remarkably soft but also hearty, healthy whole-wheat and oatmeal bread that makes great breakfast toast, super sandwiches, and even tasty croutons.  You can add walnuts or seeds for a bread fit for the Woodstock generation, or try using herbs or garlic to turn it into rustic supper rolls, as I did with a little of the dough the last time I made this bread.  You can even make fresh, hot homemade glazed doughnuts for breakfast and still have enough dough left for a good-sized loaf of the bread in the afternoon.

Bread is really easy , as long as you remember three keys for making good yeast bread.  The first key to baking any yeast bread is to remember that yeast is a living organism.  It’s going to be happiest (and help your bread rise best) if you start with fresh (live) yeast and wake it up in a nice warm (not hot) bath.  The second thing you need to know is that yeast likes to eat, but it doesn’t like to binge; keep your yeast feed slow.  The third key is remembering that wheat gluten is your friend when it comes to yeast bread.  Wheat gluten is the substance that helps build structure to work with all the gas produced by your happy yeast.  Put together happy yeast and wheat gluten, and you’ll have great homemade yeast bread.

Ingredients

Remember to use organic when you can!

  • 1 tablespoon yeast
  • 1 teaspoon sugar
  • 1/4 cup warm water (comfortable for your skin)
  • 1 cup old-fashioned (not quick cooking) rolled oats (a.k.a. oatmeal before steel-cut Irish oats and Scottish oats invaded the US)
  • 1 1/4 cup boiling water
  • 1/2 milk
  • 2 tablespoons butter
  • 2 tablespoons ground flax seeds (optional:  if you don’t have flax seeds, try using another tablespoon of butter)
  • 2 teaspoons salt
  • 2-3 tablespoons honey
  • 4 cups whole-wheat flour
  • 1 teaspoon aluminum-free baking powder
  • 1/4 cup whole-grain oat flour (or just add another 1/4 cup whole-wheat flour if you don’t have oat; I keep both in my pantry, and the oat flour helps provide softness)
  • 1/4-1/3 cup wheat gluten (Gluten has gotten a really bad rap in recent years, but it’s a must if you want to make whole-grain bread and still get the flexibility that contributes to sustaining the rise.  Gluten, by the way, also raises the protein content of the bread, so if you’re not sensitive to it, use it!)
  • 1/2 cup more warm water (same as before–like a nice hot bath but not so warm that it hurts you or the yeast)

Begin by dissolving the yeast and sugar in the 1/4 cup warm water in a large bowl (preferably 4-quart, although a 2.5 quart will work in a pinch).  You’re proofing the yeast.  If it’s good, in a few minutes you should have woken up your yeast, and they should have started making a foamy mess in your bowl.  That’s what we want to see!

Meanwhile, pour the 1 1/4 cup boiling water over the oatmeal.  I use a 2-cup heat-safe pyrex measuring cup for the oatmeal, and then I can just add everything else except the flour.

Next scald the milk by bringing it to the edge of a boil, until tiny bubbles appear around the edges of the pot.  Remove the pot from the heat and stir in the butter, salt, and honey until they dissolve.  Add them to the oatmeal.

As soon as the oatmeal mixture reaches that good bath-water temperature, add the oatmeal to the yeast mixture in your really big bowl, add the flax seed, and start working in your flour, baking powder, and wheat gluten, alternating so that they all three get thoroughly mixed.  Knead the flour in until you think you can’t add more, then do the easy thing and add the last 1/2 cup warm water–yep, bathwater temperature again.  Knead a few minutes more, until all of the flour is incorporated.  Then cover the bowl and set it in a warm place to start rising.  Thanks to the extra water, it will keep developing the gluten on its own, without too much kneading from you.

For the next twenty-four hours or so, let the dough rise.  When you notice that it’s doubles, form your hand into a fist and slam it into the middle of the dough.  Punch it down.  Give it a few good kneads.  Re-cover it and walk away again.

When you’re ready to bake, you’ll need at least two hours with the dough.  Start by punching down and kneading the dough one last time.  Then put it in a warm (not hot), buttered bread loaf pan, 9×5.  (You can use an 8×4 if you’ve taken a bit out for other purposes–see below.)  Let it rise for an hour in a warm (not hot) place for an hour.  Start pre-heating your oven to 375 degrees F.  The dough is ready for the oven when an indentation you make with your finger still bounces back but just barely.  Put the dough in the oven and bake for 40 minutes.  The bread is done when you knock on the bottom and it sounds hollow.  Cool in the pan a few minutes and then cool on a rack.

The Bonus:  Rolls or Doughnuts!

Now, I happen to know that this dough makes an ample loaf, so ample in fact that you can pull out a bit of dough for something else and have enough left.  Let’s say that you start this bread Sunday afternoon.  How about if you take out dough about the size of two or three chicken eggs that very night?  Turn that into three dinner rolls, let rise for about an hour in a warm spot, and then bake them for dinner, about 20-30 minutes at 375 degrees F.

Or you can do what we did this morning, having started the dough yesterday.  Make doughnuts! Take out a scant 1/2 cup dough.  Add 1/2 a chicken egg (or one bantam egg), beaten with a sprinkle of sugar (no more than 1/2 teaspoon) and 1/2 teaspoon vanilla.  Knead it together until the egg is well incorporated.  You’ll have a very soft dough.  Sprinkle about 2 tablespoons of flour on a bread board and then pull out three or four balls of dough.  First form rounds, and either cut out the middle or use the handle of a wooden spoon to poke through a hole and enlarge it.  Use flour as needed to keep the dough from sticking.  Let the doughnuts rise for a half hour.  Heat oil of two or three inches to 350 to 375 degrees F in a Dutch oven or other heavy pot.  Drop doughnuts in one at a time and fry until almost done on one side, and then flip to the other side.  Remove, drain, and drizzle with glaze.  Glaze:  three tablespoons of powdered sugar, 1/2 teaspoon vanilla, and enough milk, by the drop, to make your glaze.  Take it slow with the milk and stir with every addition; you can easily go from not enough to too much.

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Giveaway Winner!

Readers, it’s official.  We have a winner!  Earlier today I compiled your entries in the first-ever Ozark Homesteader blog giveaway for a 2-quart camping Dutch oven and lid lifter.  I placed the entries in my favorite fall decor, a pumpkin dish

and Mr. Homesteader shuffled the entries and then drew one out.  I was hoping to get one of the cats to do the drawing, but neither was available for the job.

And the winner is Anthony Thomas.  Anthony, you may recall, posted a recipe for Moroccan chicken with his entry.  Anthony, please email me at Ozarkhomesteader   AT yahoo  DOT com with your address so that I can mail you your prize.

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Dear readers, I’m always so surprised that anyone visits my little blog, and I want to thank you with my first giveaway.  I’ve known from day one that I want to share some of my favorite things with you, whether that’s recipes or products.  This spring I was privileged enough to win two beautiful pottery bowls from Polly of Polly’s Path.  It’s time for me to pay it forward.

Like this one only new!

My first giveaway is a 2-quart cast-iron camping Dutch oven from Lodge.  (Yes, I picked it up when I visited the outlet this summer.)  You don’t have to camp to use a Dutch oven like this one.  (Yours will be new!)  You can still use it in your oven, in your backyard, or even on the stove top, depending on the type of burners you have.  If you’re not sure how to use a Dutch oven with coals, check out all of these great ideas from a recent Dutch oven cook-off. (You can even roast a whole chicken in a larger Dutch oven outside.)  The Dutch oven I’m giving away is great for a family meal.  It’s ideal for two chicken thighs and two chicken drumsticks with a smattering of veggies.  It’ll roast a whole chicken breast, as long as its not too big.  The Dutch oven works as a casserole for side dishes and desserts.  It’s perfect for your next camping trip or everyday cooking outside or inside.  And if you take care of it, you can pass it on for generations to come.

You’ll also get a lid lifter–as shown here–that is made by Lodge to work with its Dutch ovens.  Yes, yours will be new too.

How do you win these gifts? Tell me here in the comments section that you’re interested, and let me and other readers know how you’d like to use the Dutch oven–inside, outside, on your annual canoe trip, as a gift, as a door stop. You’ll automatically get an entry that way.  You can get a second entry by blogging about this giveaway on your own blog.  Be sure to post a second time here with a link to your blog entry.  That way, all of the readers at Ozark Homesteader will get to learn about your blog too, and I can use the posts in the drawing.  Tweets get you credit too, as long as the tweets show up on WordPress’s tweet counter and you post here.  🙂

Here’s the fine print:  Entries close at midnight central time on Sunday, September 26, 2010; late entries will not be counted.  Entries are limited to US and Canadian addresses.  Entries will be selected at random.  I’ll post the winner by Sunday, October 3, 2010, if not sooner.  And, no, there’s no catch.

Chances to enter the giveaway are now closed.  You can read about the winner here.

If you missed this one, though, check back as the holiday season approaches.  The Homestead’s next giveaway may help you decorate for the holidays and will help you care for your hearth through the winter.

Copyright 2010 Ozarkhomesteader.

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This summer while visiting my dad, I had a chance to go to the heart of cast iron cookware in the United States:  the Lodge Outlet in South Pittsburgh, Tennessee.  (No, I do not have a relationship of any kind with Lodge; I just like their American-made, last-several-lifetimes products.) The Lodge Outlet is located on the edge of the Appalachian Mountains, near Chattanooga, Tennessee, and Birmingham and Huntsville, Alabama.  It’s right where Alabama, Tennessee, and Georgia come together.  Its location no doubt was influenced by its proximity to the Tennessee River and the iron-producing region of the South that stretches from Chattanooga to Birmingham.  Lodge has been manufacturing here for more than a century, and Lodge’s products will last for centuries if you take care of them, making them some of the most eco-friendly housewares available.

The outlet has cast iron galore!

And the outlet has accessories, like walnut chargers.

And they carry a lot of enameled cast iron now too, although I think it’s made in China instead of in the US like everything else in the outlet.  I love the colors, but I try to avoid Chinese products.

Except I may not be able to resist this casserole dish.  Resisting, resisting . . . .

The outlet room is less pretty (thus no photo), but it’s my absolute favorite, because everything is at a really good price.  It’s tempting, and you know you’re getting a good deal.  And then your cart will start to look like this:

And you may start to worry about whether you’re buying too much, but then you see this sign:

Great!  I’ll keep shopping.  And then you get to the check-out counter and discover if you spend six more dollars, you’ll get twenty dollars worth of merchandise for free.  And you do.  And then your cart looks like this:

I’m not a “shopper” by nature, but I have a really hard time restraining myself at the Lodge Outlet.

Some of the things I bought are for gifts, like these 2-and 3-quart Dutch ovens, which will be wedding gifts.  They were half price but aren’t seconds; Lodge is just changing the design slightly.  I love the idea of giving an enduring gift like a Dutch oven to a couple who likes to cook and eat; they can pass it down to their children and their children’s grandchildren.

I bought some things to keep too–shhhhhhhh.  Don’t tell Mr. Homesteader.  I’ve already used them around him, but I don’t think he’s recognized that they’re new.  Check out this great Dutch oven or skillet lid that doubles as a skillet itself but will also fit in the toaster oven, so I can make my deep-dish whole-grain pizza in the summer without heating up the whole house. Of course, I also really like small cast iron for when you’re not cooking for a whole crew.  Check out my papa bear lid/skillet with my new baby skillet and lid.I have used this little fry pan so many times since I brought it home.

It’s not only cute; it works well!

I can have a perfect over-easy fried egg on buttered toast in about 4 minutes, and I can come up with 4 minutes on all but my busiest work mornings!

The lid that fits the little skillet also fits this nifty little pot with legs.  I picked up two of them as my freebees, but I wish now I’d gotten more.  They’ll be perfect for making individual servings of the chili-cheese-cornbread bake this fall and winter.

Imagine lifting the lids on little bread puddings in these tiny cauldrons!

I also got two more of these wonderful cast-iron plates that work for fajitas, for starting fish on the stove top and then finishing in the oven, and for smaller versions of my thinner-crust whole-grain pizza.  I think these “plates” are indispensable, especially with the walnut charger, which makes it so easy to go from oven or stovetop to table.

And ultimately I could not entirely resist the enamelware.  I bought this trivet.  My kitchen is white with red accents, so this trivet is perfect!

And I got a couple of more things that were neither wedding gifts nor for me.  They’re a gift for one of you, my dear readers.  And they weren’t on sale or from the seconds area, but that’s okay, because months ago I said that a camping Dutch oven would be my first giveaway.  Watch for me to post it tonight or tomorrow morning!  I didn’t want readers to miss it in this long post.

Do you have a favorite outlet for an American-made product that warms the cockles of your heart?  Have you ever been to the Lodge Outlet?

If you want to know more about using Dutch ovens, check out this recent cook-off, this beginner’s recipe, and this roasted chicken recipe.

Copyright 2010 Ozarkhomesteader, including photographs.

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Last weekend I had the opportunity join in a friendly Dutch oven cook off for a state outdoor club.  I won the same competition last year, with roasted rosemary chicken (drummies, thighs, breast pieces) and vegetables.  When I say friendly competition, I mean friendly.  I even loaned a few competitors equipment that they needed.

Folks fired up coals.

Well, actually  it wasn’t so much “folks” as men, except a girlfriend who was assisting one competitor, plus me and lovely Jessica, shown hard at work here.  Somehow playing with fire does seem to be men’s game more than women’s, although I’ll never understand why.

Some folks had fancy fire pans.

Others, like Paul, didn’t even use charcoal.

I used this funky rectangular aluminum Dutch oven that belongs to my husband.

I should have paid more attention to presentation, like this competitor, TC, did.

My husband apparently garnished his green chili chicken enchiladas with my tomatoes.  The enchiladas look pretty plain here.

I made lasagna.

Everyone in the cooking area who tasted it proclaimed it the best, giving me hope for a win, although one friendly guy said a beef stew might be my strongest competition.

TC won in the breakfast category with this quiche.  I didn’t try it, since it had red meat.

These apple dumplings won in the dessert category.

Competition in entrees was strong this year, with no flubs and a lot of good food, as I understand it.  The judging was apparently very, very close, with only a few points dividing most of the competitors.  The entree winner was—–drumroll please!———Mr. Homesteader.  Ugh.  He’s kind of a sore winner, a bit obnoxious about it.  It’s okay; at least we’re keeping the title in the family!

I heard afterwards from two judges what kept me from winning:  garnish (ah, if only I’d clipped a few fresh sprigs of basil from the garden!) and the fact that, by the time they judged mine (which was after a dozen other entries), the lasagna was not piping hot.  Next year, I’ll serve straight out of the pan, like I did last year.  Anyway, you too can make whole-grain lasagna while you’re camping!  And, yes, that’s a little slice of flatbread with tomato, cheese, and fresh basil, also from a Dutch oven.

Have you ever competed in a cook-off of any kind?  What’s the dish of which you’ve been most proud, either in competition or at a potluck or big family gathering?

Copyright 2010 Ozarkhomesteader.  All rights reserved, including for photographs.

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This is the third in a series of what will be more than a dozen posts on rafting the Grand Canyon:  19 days, 280 miles of adventure.

When you go rafting in the Grand Canyon, you have lots of options for getting through it, most of them involving outfitters and even motors.  That’s not the kind of trip we did.  We did everything, from getting ourselves down through the rapids by our own muscle power and know-how to mundane activities like preparing food and handling human waste.  Of course, the commercial trips have their advantages. Trippers have few worries except avoiding sunburn, but they also lose a lot.  Their lives are not in their hands and friends’ hands.  They do not choose with whom they travel.  And they pay some outfitters $5000 for a 16-day adventure.  We, on the other hand, laid out a few hundred dollars in vehicle shuttle fees and the permit fee plus food–little more, actually, than three weeks at home would have cost us.  And it’s the people that really make private-permit trips work, so today I’ll talk about our cast of characters, who came from the East Coast to the West Coast and some places in between.

Introducing the Boaters

Permits for private trips on the Grand Canyon are notoriously difficult to get.  Our permit holders, RS and LS, each had tried their hand in the permit game for 15 years before the system changed a few years ago, allowing for a weighted lottery.  They pooled their permit attempts to get credit for a 30-year wait in the weighted lottery and got the permit.  RS, by the way, used to work for one of those giant international delivery companies.  In his late 50s, he’s now retired and was the oldest person on the trip.  LS, his wife, is in her 40s and is a teacher.  Each had done a few Canyon trips in the past, but I think they were on commercial trips.  They have an adopted daughter, AS, who is 14 and was the youngest member of our expedition.  The S family were in a cataraft for the trip.  As permit holders, they got all of us on the trip, but (as I’ll discuss in a later post), every permit holder needs to know that once the trip starts, he or she shifts into an unenviable position.

LS especially wanted AS to have company on this trip, so she tried to find parents with kids who’d like go, using a whitewater boater forum to find them.  LS’s search yielded SC, a 50-something, home-schooling mother of 8, and her 17-year-old daughter, ZC.  SC has past canyon experience and thus brought knowledge of camp sites and hikes.  Mother and daughter paddled a Shredder, a mini half-raft/half-cataraft and thus carried none of their own gear.  In the most maneuverable boat, they were, loosely speaking, our safety boaters.

LS’s call for parent-daughter teams also yielded SJ, an environmental engineer, and his 17-year-old daughter AJ.  SJ is in his 50s and AJ is one of three daughters.  If the other two are anything as wonderful as AJ, they must be astounding.  AJ rowed some of the most difficult rapids herself, yet she was also kind, hard-working, and generally humble.  Because SJ had Canyon experience, the J family’s raft was our sweep boat–that is, the boat that went last, watching for stragglers and problems.

RS years ago paddled with a group of men who went by a nickname I won’t repeat here, not because it’s lewd (although it is a little suggestive) but because it would identify RS so quickly.  Among his old group was fellow Arkansan DB, a sewage treatment expert, who brought with him his wife KB, a union rep, and their daughter VB.  DB and KB were two of the hardest workers on the trip.  They pitched in for every meal clean-up and just about everything else.  We know DB and KB from rivers in Arkansas but really got to know them on this trip and feel truly honored to call them friends now.  VB was in a tough spot.  She’s a college girl in her early 20s and has been on her own long enough that she’s pretty independent, but on this trip VB was grouped with “the girls,” who were all teens.  The B family traveled in a cataraft.

My husband–let’s just call him DH, in line with some message board abbreviations for for “dear husband”–was also an old member of RS’s whitewater group.  That’s how we got on the trip.  We were in cataraft we borrowed from a friend with whom we own a smaller raft.  (When we heard about our invitation on the trip, I said to my husband in classic Jaws style, “We’re gonna need a bigger boat.”)  Oh–occupations?  As I say in my “about” post, we’re both educators, and my husband was the second oldest person on the trip.  I swear he robbed the cradle.

DH recommended that RS call GH and his wife BH, both in their 50s and recent retirees, him as a firefighter and her from retail management.  GH had the most trips on the Canyon and brought with him the core of the “kitchen” and toilet system.  BH was always there to make sure the kitchen was in good shape and gear put away and has a sweet disposition and modesty.  GH and BH were in the largest raft, and it is safe to say that GH was the biggest storyteller on the trip.  He had lots of them.  As the boater with the most Canyon experience, GH rowed in probe position–that is, first.  GH is also a swift-water rescue instructor and paramedic, which meant he’d be good for handling things like medical emergencies and flipped rafts . . . .

Finally, RS also called on two single male boaters he’d met on a previous trip.  These guys, in their late and early 30s, each rowed gear haulers (with extra bags from RS’s family, the shredder’s gear, and the groover).  JS was in a raft, while JD was in a cataraft.  They too were easy to get along with, just generally nice guys and excellent boaters.  They both work in construction.

A Preview of Group Dynamics

The saying with company  goes that “even the best fish starts to stink after a few days.” Had this trip ended like most western trips do at eight days, I would have said it was the best group with which I’ve ever traveled.  Even at thirteen days I probably would have said that.  Sure, everyone has eccentricities, but I can live with most of them.  By nineteen days, well, let’s just say that a few people were getting on each other’s nerves.  Still, that’s normal, right?  And this group had by far the largest percentage of women and girls I’ve ever been on a whitewater river trip with; usually it’s many more men than women.  I liked it this way!

Meeting in Flagstaff

Anyway, on the afternoon we arrived in Flagstaff two days before launch, we met all of the folks we would be traveling with except for GH, BH, SJ and AJ, who were coming from north of the Canyon and would meet us at the launch site the nextday.  Those of us in Flagstaff introduced ourselves to those we did not know, compared last-minute shopping tasks, and enjoyed the hotel’s happy hour.  (Mmmmmm.  Free, good adult beverages.  Mmmmmm.) We also received our trip mascots, blow-up dinosaurs of various kinds.  Yes, a lot of trips like this have mascots. (Look back at my previous post about getting to the Canyon.  Can you tell from the animals stenciled on the rocket boxes in our trailer what our mascot was for our Middle Fork trip in 2004?  Feel free to answer in the comments section here!  The first person to figure it out gets two automatic entries in my first give-away, which will be coming up this fall and will most likely be cast iron cookware.)

Then we went off to finish shopping, and my husband and I finally landed at a Flagstaff microbrewery, where we had a wonderful dish of mussels in a spicy coconut sauce–I just knew the foodie regulars would want to know! Back in the hotel, I started tossing things out of my gear bag left and right.  How many shirts?  Did I really want to bring those shorts?  The hiking boots came out and went in repeatedly.  Oh, well, I could wait another day finally to decide.  It was off to bed for us, for the next day would be one of the hardest working days of the trip:  rigging.  I’ll talk about rigging, orientation, and finally getting on the river in my next post.

A View from the Rim

Meanwhile, look closely at this view of the river from the South Rim.  Do you see that green river?  That’s where we’re going.  We even stayed at a campsite that’s in the far right of this picture, on river right (figured by looking downstream).  Now look more closely.  That’s a pretty easy rapid, but even from a few miles away it looks pretty big.  I didn’t see the river like this until we were already done with our trip.  Had I seen the bigger rapids from the rim first, I might have chickened out!

Now look again, a little closer.  Can you see three little yellow spots just downstream (left as you view the photo) from the rapid?  Do you know what those three spots are?

Look a little more closely.

Have you figured it out?  Those spots are rafts–actually four of them.  One upstream, two clustered, and one downstream.  Go back two photographs and find those spots.  It’s a big river, and the rim is a long, long way up.  Come rig and launch with us in my next post, and a few days later we’ll be camping within site of the rim here!

Copyright 2010 Ozarkhomesteader.  All rights reserved, including for photographs.  Short excerpts with FULL url and attribution to Ozarkhomesteader are welcome.

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In case you missed the first installment of GCRA, click here.  Eventually the whole series will be here.

On a warm June morning, my husband and I departed our little Ozark homestead, bound for western waters.  We had had several months to prepare for our adventure.  We had made several trips to the big city–Little Rock–in search of the best non-perishable food.  We had purchased new gear–cots, to keep us off the hot sand; a breezy, bigger tent; high-floatation PFDs (personal floatation devices, as in life jackets) in extra-bright yellow–and crammed what would be our worldly possessions for four weeks into our car and trailer.

I departed home with a sense of trepidation.  I like summer in the Ozarks, and I knew I would get a bit homesick.  I also knew that some of the most dangerous whitewater that rafters regularly run in the US awaited us.  I had already gotten assurances from my husband that I could walk two rapids, Crystal and Lava, but I knew I would be seeing other big rapids up close too. (And my dreams of walking Crystal and Lava eventually were dashed, but those are stories for later dispatches.)  Meanwhile, I felt a little reassured by our friend’s 17-foot cataraft, more suited for the Grand Canyon than our 14-foot raft, which the friend had happily taken to smaller water.  I was not reassured by the fish-tailing of our trailer, but a bit of re-loading at a highway interchange straightened it out.From the back of the trailer you can see the army-green, waterproof rocket boxes, re-purposed for carrying food, ashes, and, um, poop (yes, you’ll learn more); milk crates, which make great places to secure large propane bottles on rafts; dry bags for personal gear (seen in red to the left and yellow to the right); the raft pump (gray); the upside-down oarsman seat; and other items too numerous to mention.

Our destination this day was to make it as far as we could, which turned out to be Elk City, Oklahoma.  Elk City has such great billboards and is on historic Route 66, so I had high hopes for staying there.  I was a bit disappointed.  Still, we pushed further west the next day until we reached Gallup, New Mexico, which is a delightful place.  We split a big Navajo taco (taco fixings on fry bread) at the legendary Earl’s (no, they’re not paying me).  Gallup is famous as being the filtering point for up to 90 percent of the American Indian crafts that find their way around the world, and I’d read that Earl’s was where the traders went to eat after their day of trading.  Imagine my surprise when I found out that they trade at the store, including while you’re eating.  I bought. I wish I’d bought more.  Prices are ridiculously cheap for really high quality jewelry.  I’m no jewelry collector, but these pieces made me want to collect.

The next morning we were back on the road, headed for Flagstaff by way of the Petrified Forest National Park.  We were lucky to arrive at a puebloan ruin a few days before the summer equinox, enabling us to see when a shaft of light hit a petroglyph, signifying the longest day of the year.

Other petroglyphs in the park were more artistic.  This panel includes some of my favorites.

The petrified trees were huge, laying as if some giant woodsman just felled them.

petrified log

We also saw where Route 66 ran through the park’s desert landscape, now marked by this great old car.

But we couldn’t stay long at the park.  We wanted to reach Flagstaff by noon, and that we easily did.  Over the afternoon, a caravan of other rafters showed up at our hotel (which I would recommend–and, no, they are not paying me either), some rafters with boats already rigged and inflated and almost ready for adventure.

We still had to finish our grocery shopping for our most perishable items (deli meat and cheeses, bread), so we hunted out Flagstaff’s health food store and whole-grain bakery and then came back to meet almost everyone with whom we’d spend the next twenty days.  I’ll tell you all about them and rigging for launching at Lee’s Ferry in my next post.

Copyright 2010 Ozarkhomesteader. including photographs.

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