OH THE PLACES WE SHOULD GO - CHEAHA STATE PARK

ENJOYING FALL 

AT 

CHEAHA STATE PARK

(Writing and photography by 

Sheila Gail Landgraf)

Looking for a great place to take a fall picnic?  I would highly recommend Cheaha State Park at 2141 Bunker Loop, Delta, Alabama.  

The trees are changing colors and the air is crisp and fresh.  All you need to do is grab your picnic basket and a light jacket and come join the fun.  Please do remember to take a camera; the scenic views from this mountainous park are amazing.  This little slice of heaven is nestled in the foothills of the Appalachian Mountains and is the highest place in the State of Alabama.  It stands 2,407 feet above sea level. 

My husband and I had a free Sunday last summer and we packed up a picnic and headed toward Cheaha.  This turned out to be one of the most delightful day trips we have ever taken.  These are late spring/early summer photos and they are absolutely breath-taking; so you can imagine how lovely this place would be with fall foilage!  It is definitely worth the drive just to see the colors.

All people staying overnight are invited to register at the Gift Shop.  It is fun to browse around there.  I picked up a few post cards of the area.

The name Cheaha comes from the language of the Creek Indians who settled here long ago.  The word they used to describe the mountains was “Chaha” and it translates in English to “high place.”  The history of the Creek Indians who lived on this mountain is interesting and worth checking into when you have the chance.  A good place to start is right in this very park at the Walter Farr Indian Artifacts Museum.  This museum holds a collection of the artifacts of those who once made this part of earth their home.

The Talladega National Forrest surrounds this park.  It is full of hiking trails, scenic overlooks and beautiful waterfalls.  Adventures and events and family friendly activities are always happening here.  If you are just driving in for the day, you will not find a better bargain for a mini-vacation.  The day-use fees are only $3 per day and if you are 62 or over, only $1.    There are usually many choices of planned events taking place for all age ranges and interests in several areas of the park each month. 

Spring months of March, April and May are very beautiful on the mountain and this is a popular time for families and hikers. 

There is something planned for every occasion of each year, starting with St. Patrick’s Day when The Cheaha Mountain Restaurant goes green and serves Green Beer to their guest. 

On Friday nights before Easter you and yours can catch Family Night at The Bald Rock Lodge.  Marshmallows are roasted around a camp fire where the Easter Bunny appears during a puppet show that explains the history of how people lived back when the Bald Rock Lodge was a very famous restaurant and hotel in Alabama. 

On the Saturday before Easter there is a Kid’s Craft Session which is also held at the old Bald Rock Lodge.   Following that is a photo session with the Easter Bunny and an Egg Hunt with Easter Egg Races afterwards.  There are events scheduled on this day for all ages, not just the kiddies.  Great family fun abounds. 

On Easter Sunday there is an Easter Buffet where Easter Eggs are sure to be on each and every plate. 

In May the park celebrates the dedication and work of the CCC (Civilian Conservation Corps.)  There is a special museum that was created here just to honor these dedicated voluntary workers who help to make and keep the park a special place.  If you are looking for a place to make a difference, this organization is highly recommended.

In June there is a special Father’s Day Buffet.  This would be a great way to say how much you appreciate your Dad, as well as a good way to get your whole family outdoors and moving in the Alabama sunshine through the nature trails after lunch.

July and August are perfect months to enjoy Cheaha Lake for swimming and paddle boats as well as fishing.

Many people try to make this trip in the fall to see the lovely changing colors of the leaves. 

In September the XTERRA Alabama State Park 10K Trail Run is taking place.  The race starts on the street but leads into the woods.  Some of the adventures of this run include running through rolling hills, single tracks, double tracks, roots, and several technical sessions.  Everything about this trail is outside of the city and deep into nature.  If you have been running on concrete too long and wish for a pleasant change of scenery, this is the race for you.  More information can be found at:  http://www.dirtyspokes.com/cheaha-state-park/.

Also, in September there is a Chili Cook-off contest.  Do you make the best chili in your camp?  If you win this contest you get to stay at the Bald Rock Lodge for free for a whole weekend.  The old historical lodge is very interesting and intriguing.  It contains 12 bedrooms and can sleep up to 32 people.  People enjoy renting the whole lodge for special events and reunions.  Might be worth the effort to perfect that chili recipe and give the Chili Contest a shot!

September and October brings the celebration of beautiful fall foliage across the land.  Vans and busloads of people come to watch the changing of the colors and to enjoy hiking through the beautiful landscapes that are ablaze with the fire of fall.

November brings a popular Thanksgiving Day Luncheon.  It starts at Candyland Village where candy houses built by children from the area are on display.  The smell of frosting gets you ready for the beginning of the Christmas Season.

In December there are several good choices of things to do at The Cheaha Mountain Restaurant.   You can arrange to have breakfast with Santa, which includes breakfast or lunch and a photo session if you wish.  Also at the same restaurant, there is always a special Senior Day in December where seniors gather to meet and greet and sing carols and visit with each other while enjoying the park.  

Whatever you chose to participate in, there is nothing more pleasant than having your breakfast served in front of miles and miles of a scenic panoramic view as you sip your coffee and gaze out the huge window wall at the wonders of nature.  You will be sitting right on the edge of one of the tallest peaks in the state next to a completely glass wall.  A very popular question with first time guests to the restaurant is “Who washes these windows?” 

The wine from The Cheaha Mountain Restaurant comes from local Alabama wineries.  The Muscadine Wine from the nearby White Oaks Vineyard (in Anniston, Alabama) seems to be a favorite of the locals.  

New Year’s Eve is special here at the park.  On December 31st people gather at the highest point in Alabama to watch the Annual Turkey Drop.  You will be served hot chocolate and coffee and sparkling cider.  You can watch the Pinhoti turkey’s lighted ball descending from the tower.  You can learn to do the turkey trot dance and enjoy some special music and other activities.  The restaurant will be serving buffet breakfast from 11 p.m. till 2 a.m. for New Years, and all the greens and black-eyed peas you want during the next day for lunch.  Why not rent a cabin or chalet for this event?  Sounds like a lot of fun.

Come back again in February for Sweetheart Weekend.  If you stay at the lodge, you will receive a bottle of champagne for free and the Valentine’s Dinners at The Cheaha Mountain Restaurant are always very tasty.

 Schools and local small groups are encouraged to use the facilities for field trips.   If you contact a lady named Mary at the Museum, she can arrange a field trip for your group.  There are lots of things to do on a field trip at this park; including roasting hot dogs and marshmallows over a campfire while someone tells the stories and legends of the park, touring the museum, attending a puppet show that is full of good information for those seeking to enjoy the great outdoors, and history lessons galore.  You can take your group to climb to the top of the observation tower and you can do some group hiking.  There is a gem mine called The Pinhoti Mineral and Gem Mining Company, behind the store.  In this place you can search for precious gems. Reservations for groups may be made at:  Cheaha.event@dcnr.alabma.gov.  There are also educational sessions that will teach you how to make a pine needle basket available on request.  Children can build an edible candy cabin to take home with them from their field trips where they are taught to “think beyond what you see.”   There is also a popular Christmas Home School workshop held each December. 

We pulled into the swimming area that contained lots of picnic tables near a pristine little lake with a pier and beach.  There were restroom facilities on the property and trash cans and grills for public use.  There was a nice little kiddie play area with all kinds of things to climb and swing on.  There was also a large adult swing close to the beach near more picnic tables.  We paid the day fee through the honor system as we were there when no attendant was on duty that day.  We found a secluded little table near the entrance to the area near a small little waterfall made from the runoff water from the lake.

As we spread our feast on the table we noted that people were canoeing and using the paddle boats.  Some people had brought their own fishing boats and were quietly fishing on the other side of the little lake.  I imagined that this part of the park had not changed in centuries.  My husband told me he used to come there on picnics with his mother when he was a small child and everything still looked exactly the same.  There was a feeling of peace and contentment in the air.  I could have stayed in this little spot all day, just soaking up the sunshine and feeling the cool spring breezes that were blowing across the lush landscape before us.  It was easy to de-stress and relax here.

After our lovely picnic we drove out to The Bald Rock Lodge where we took a stroll on the Bald Rock Boardwalk Trail.  Unfortunately, the area is still recovering from devastation of a terrible tornado, but it was still beautiful in spite of many twisted and turned and broken trees. 

If you are a writer or an artist, there is gold here to be gleaned by what your imagination will tell you about the way these trees have survived and are still showing the green growth of spring underneath the brokenness. 

I’m sure the woods in this area have now recovered from this temper tantrum of nature by now, and you will never even know it happened.  Much beauty is still seeping through from the old and new beauty is popping out all over the land.  There are no words to describe the breathtaking view at the end of this scenic walk.  The fall of the year would give you an even more panaromic view.  I caught myself longing to stay at the Bald Rock Lodge one night, then wake up early for a walk at sunrise or even end the day watching the sun set from this spectacular peak.  It has to be a completely amazing experience.  Just the views from the middle of the day left me speechless with awe.

There are miles of mountain bike trails and many hiking trails in this park.  Rangers are on duty and doing their jobs well.  The quaint little swimming area with the small sandy beach and paddle boats for rent which I’ve already described are just a small part of the fun you will find here.  You can fish all you want in several places designated for fishing.  There are many scenic observation areas, the best being the observation tower that is at the highest point of the park. 

Campers are in heaven here – if you are a real and authentic camper you will not ever want to leave.   This camp has all the basics needed for modern camping, yet; everywhere you go you get that feeling that you have stepped back in time.  Things are quaint, lovely and simple.  Things are slow and peaceful and not so crowded.  The noise of the city cannot be found here.   If you prefer the more modern way of life there are comfortable chalets and rustic cabins for rent, as well as tent camping grounds.   There are also hotel rooms at the lodge near the restaurant, where you will find The Country Store, with all the necessities of life close by.

I just can’t think of a better way to spend a weekend.  Go and see for yourself!

FOOD ART AND FAMILY TRADITIONS - MEMORIAL DAY PICNIC

(Written by Sheila Gail Landgraf)

Our season is about to change!  Summer is on the way! 

Right before summer arrives on Monday, May 30th we stop to observe Memorial Day.  

On this day we are remembering all the American soldiers that gave us the freedom to enjoy life in our country.   All the wars that our country commemorates on this day have brought change and transition to our nation, so it is fitting that this day also brings change and transition to the time and seasons of our lives here on earth.  We remember this as we move from Spring toward Summer. 

Spring has been so lovely this year that I hate to tell it goodbye, but I'm sure summer is going to be just as wonderful. There are so many things I love about Summer! I don't know where to start.....maybe a Memorial Day picnic is a good place to begin? 

I hope you and your family have covered the bases this year and taken some time to remember the soldiers in a specific way.  A Memorial Day trip I will always remember is one that my family and I took to the Berman Museum in Anniston, Alabama.  That is a great place to go if you want to bone up on your American and World History.  They have an amazing collection of the items from every war ever fought on American soil and foreign soil.  The trip is a great history lesson.

 After that trip,we were educated and totally prepared to have a little gathering to celebrate the fact that we do still live in a free country.  In all of these thoughts about the cost of freedom the emphasis hangs on the fact that we must be the heroes now.  All of us in our daily lives must do our part to carry on the victory that those who have gone before us have given.  It is a group effort that requires the motivations of every citizen of the country.  We all have to do our part to keep this country free.  We are living in a crucial time for America as well as the whole earth.  Recovery starts by remembering what has happened in the past and keeping a deep respect and appreciation for our history.  Perhaps a little patriotic celebration in the homes across the land will light that one little candle needed to instill a ripple effect of pride in our nation.

Of course we cannot gather without food!  
So here is our menu:

MEMORIAL DAY PICNIC MENU

Cool Red White and Blue Cocktails

Red White and Blue Flag Fruit Kabob Platter

The Ultimate Memorial Day Open Faced Short Rib Sandwich

Memorial Day Potato Salad

White Chocolate Mini Cheesecakes with Blueberry Topping

The recipes are below, but first let's decorate our table!  I'm using the table on my back deck this year, so we can enjoy the beautiful summer day, but I'm also setting the dinning room table and the kitchen table for those who cannot tolerate the heat.  This gathering is a lot about the older generation communicating the past to the younger generations.  I want them all to be as comfortable as possible, so that they linger over the stories and soak them in to repeat to their own children in the future.

 I want to be very patriotic this year, so every thing is red, white and blue, not very original, but quite a cheerful setting.  

This will really throw our guest off, because I'm usually a modern-contemporary type decorator, but this occasion calls for some old fashion celebrating and I want the house to match the mood, nostalgic, old fashioned, traditional and colorful.    

I'm putting two deep red candle sticks at the center ends of the table.  I'm placing a patriotic basket container between them, and sticking  lots of little flags inside the basket.  The room is full of vivid colors!   

I'm mixing my flag patterned dishes with my solid blue plates and my solid red bowls, creating another mixture of cheerful red, white and blue.  This creates a casual, laid back summer kind of style that will suit the mood for the day.  

It is all about lingering and resting and listening to others talk.    I'm going to pick up some ferns for the deck and the hearth, because I think the greenery in the background adds a lot to all the red, white and blue.   Of course I want to incorporate my blue and white starred napkins into this whole tablescape.  I found an old red white and blue picnic basket.  Lovely! 

I hope you enjoy these recipes.  They were a lot of fun to find and try at our table, and they just seem to fit the whole occassion nicely. 

RED, WHITE AND BLUE COCKTAIL

1/2 cup crushed ice

1/2 oz Wild Hibiscus Flowers and Syrup (can be ordered on line from Amazon)

1/4 oz Fresh Lemon Juice

2 oz Hpnotiq Liqueur (A Refreshing Blend of Natural Exotic Fruit Juices, Premium Vodka and a Touch of Cognac)

2 oz Dry Sparkling Wine or Champagne

Mixing Instructions:

Separate the Flowers from the Wild Hibiscus Syrup. Place 1 Wild Hibiscus Flower standing upright at the bottom of the champagne flute.

Mix Lemon Juice and Hibiscus Syrup together. Pour the Hibiscus Syrup and Lemon juice mixture over the flower. Add crushed ice on top of the Wild Hibiscus Flower and Syrup. Slowly pour in Hpnotiq Liqueur over the ice. Slowly top with Dry Sparkling Wine or Champagne.

How it looks is Red on the bottom, layer of Blue in the middle and the crushed ice floats to the top with the champagne giving the illusion of white.

To make this cocktail in batches make sure to separate the flowers from the syrup.   Each one liter Jar of Wild Hibiscus Flowers contains approximately 25 oz. of syrup, which will make 50 cocktails. To pre-mix the Hibiscus Syrup/Lemon Juice add 12.5 oz Lemon Juice to every 25 oz. of Syrup.

RED WHITE AND BLUE FRUIT KABOB PLATTER

Grab a bowl of freshly washed blueberries, thinly sliced strawberries, and button sliced bananas.  Dip the sliced fruit in lemon juice to maintain freshness and pure colors.  Lay kabob skewers horizontally on to a square platter.  Make a flag pattern with the fruit, using the blueberreis for the blue starry part of the flag, the strawberries for the red stripes and the bananas for the white stripes.  Clever and eye catching, but so easy and tasty. 

For the main course I selected The Ultimate Memorial Day Short Rib Open Faced Sandwich.  This is not just a sandwich – it is “quite a sandwich indeed.”  Your going to love it.  It takes a little planning ahead and a little time to prepare, but the results are SO worth the trouble.  Your guest will remember it forever.  

I originally began making this sandwich from a recipe in The Southern Living 2008 Annual Recipes Cookbook.  I’ve changed the recipe over time to suit my own needs by adding a few twists, and have accommodated it to my own style of cooking for Memorial Day.  My recipe should make it easy for you to prepare for 8 people.  If you want more, just add more ingredients. 

THE ULTIMATE MEMORIAL DAY SHORT RIB OPEN FACED SANDWICH

Ingredients for Cooking Ribs:

12 lbs. short ribs

1 tsp. Kosher salt

1 tsp. Ground Pepper

12 tsp. crushed garlic cloves

4 Carrots, chopped very small

4 Celery ribs, chopped very small

2 Onions, chopped very small

2 14.5-oz cans Italian Style Chopped Tomatoes

4 cups dry red wine

2 cups chicken broth

1 tsp. Rosemary

1 tsp. Thyme

1 tsp. Oregano

Make the ribs first.  Preheat your oven to 350 degrees.  While you are waiting, gather the ingredients needed and use a food chopper to finely chop all the vegetables.  Rub the salt and pepper into the ribs, place ribs in a large Dutch Oven and cook in the oven for about 7 minutes on each side.  Remove the ribs to another dish.  Add garlic, carrots, celery and onions to the Dutch Oven.  Cook the vegetables on top of the stove on medium heat until they are tender and brown, this will take about 8 - 10 minutes.  Set the vegetables aside in another dish and stir the tomatoes, wine, chicken broth, rosemary, thyme and oregano into the dutch oven, bring this to a boil.  Once boiling, pour into a temporary container, wash and line the Dutch Oven with heavy duty aluminum foil, then return the ribs to the Dutch Oven.  Covering with a tightly sealed lid, to the stove, baking at 350 degrees for 4 hours until the ribs are tender.  At some point, while the ribs are cooking, drain the vegetables through a wire-mesh strainer and reserve the juices for gravy.  Let the juices stand while the ribs are cooking and skim any fat that forms from the gravy.  When ribs are cooked, add the gravy and vegetables back to the Dutch Oven and cook for about 20 more minutes over medium high heat uncovered until thickened.  Set this aside to cool.  After the ribs are cooled, remove the meat from the bones and shred.  Reserve the gravy in another bowl.  Gather the following ingredients for making the sandwiches:.   

2 large red onions sliced thin

8 Tbsp. balsamic vinegar

2 12-oz. Sour Dough French Bread Loaves

6 Tbsp. Dijon Mustard

6 cups of shredded short ribs prepared as noted above

 1 cup gravy from short ribs recipe above

4 ounces crumbled blue cheese

6 cups arugula lettuce

Saute the onions over medium high heat for six minutes.  Remove from heat.  Add balsamic vinegar and let stand for five minutes.  Cut the sour dough bread into sandwich sized pieces.  Place on a wire rack in the oven and broil 6 inches from heat for about 3 – 4 minutes.  Bread should have a lightly toasted look.  Spread mustard on one side of the bread.  Mix the shredded meat and gravy.  Place bread slices on a baking tray.  Spoon the meat and gravy mixture over the bread.  Sprinkle this with crumbled blue cheese.    Broil in oven about 4 to 5 minutes until cheese is melted.  Toss arugula into onion mixture, which is now cooled.  Place sandwiches onto pretty patriotic plates (I mixed solid red and blue plates with flag patterned plates at my own table).  Top each sandwich with the onion and arugula mixture.  Serve warm open-faced sandwiches as your  main course.  Delicious!

MEMORIAL DAY POTATO SALAD
4 potatoes
1/3 cup French Dressing
1/4 cup chopped vidalia onion
1/4 cup green onion
1/4 cup sweet pickle relish
1/4 cup sliced radishes
salt to taste
pepper to taste
3/4 cup thin sliced celery
1/2 cup mayonnaise
3 hard-cooked eggs, chopped
Peel and cube potatoes.  Cook in boiling water until tender.  Drain.  While still warm, combine potatoes, French dressing, onion, pickles, radishes, salt and pepper in a bowl and toss to coat potatoes.  Cover, refrigerate overnight.  Just before serving stir in celery, mayonnaise and eggs.   

(I serve the potato salad in a large deep navy blue bowl.  It adds another splash of color to the table.)


WHITE CHOCOLATE BLUEBERRY MINI CHEESECAKES

 

For The Crust:  2 cups crushed graham crackers, 1 cup slivered almonds, 1/2 cup white sugar, 1/4 cup butter, melted, 2 tablespoons caramel topping.

For The Filling:  1 pound white chocolate (chopped), 4 8-ounce pkgs. cream cheese (softened), 3/4 cup white sugar, 4 eggs (beaten), 2 egg yokes, 1 tablespoon all purpose flour, 1 teaspoon vanilla extract

For The Topping:  1/2 cup white sugar, 3 teaspoons cornstarch, 1/4 cup water, 1 pint fresh blueberries, 2 teaspoons lemon juice.

Directions:  Preheat oven to 275 degrees.  Make the crust by blending together the graham cracker crumbs, almonds and sugar until the almonds are fine.  Use a chopper, blender or food processor for this.  Melt the butter and caramel and pour into mix.  Press this mixture into individual wrappers inside a cupcake tin  (if you can find patriotic colors, all the better).  Be generous with the crust.    Make the filling by melting the white chocolate in a metal bowl over a pan of barely simmering water and stirring until smooth.  Set aside.  In a large bowl beat cream cheese and 3/4 cup of sugar until smooth.  Beat in the eggs and the egg yolks, one at a time.  Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined.  Pour filling into the individual crust holders.  Bake the cupcake tin in the middle of a preheated oven for 45 minutes.  Turn off the heat, crack the oven door an inch, and let the cheesecake cook in the oven to room temperature.  Cover loosely in cooled cupcake tin and refrigerate overnight before removing from the pan.  Make the topping in a saucepan by combining 1/2 cup sugar and cornstarch.  Stir in water 1/4 cup of water and 1 pint of blueberries.  Bring to a boil.  Simmer for 10 minutes stirring occasionally.  Press through a fine sieve.  Stir in 2 teaspoons of lemon juice and allow to cool, then store in a glass jar until time to serve.  At serving time, pour over top of mini cheesecakes.   (I stacked these on top of two tiered navy blue glass servers, they add wonderful color to the presentation, and are so tasty!)

When you thank God for this bountiful feast He has granted, thank Him too for the soldiers who presently defend our country as well as those who have gone before them.  Pray that our country will be renewed to the glory of God and flourish and remain to be a place worth living and dying for. 

GOD BLESS AMERICA