Arkansas Mystery

I learned to read at an early age, and soon began enjoying books. We had a tiny, one-room town library in Vivian and Mrs. Files—I kid you not—was the librarian. The library had little or no budget but Mrs. Files always found an inexpensive way to keep our interest in reading high.

During the summer, she would mimeograph diagrams of the United States, or some such imaginative illustration. Whenever we read a book, she would give us a gold star for one of the states. The person with the most gold stars at the end of the summer got a five-dollar bill, which, I now feel sure, Mrs. Files contributed herself.

I liked mysteries from the time I was very young, books with heroes like Freddy the Pig and Miss Pickerel. As I grew older, I found I also liked a little adventure tossed in. I read everything I could find by Jules Verne, H. Rider Haggard and Edgar Rice Burroughs, so it was natural that when I began writing, I wrote stories that combined the two genres. If you have the need to label everything, I guess you could call them mys-ventures.

Growing up, I also loved history and have always wondered what happened to the ill-fated colony of Roanoke. It would seem with all our technology that we should be able to find the answer. Alas, this is not the case.

I have visited many wild and wooly places in my life but few as wild and remote as the deepest forests hidden in the ancient Ouachita Mountains of central Arkansas. I realized as much while working on my geological master’s thesis in Sevier County.

I remain entranced by the geologic mystery of the area and feel that central Arkansas is one of the top ten geologic wonders of the world. To me, it bears the same mystery and intrigue as Haggard’s vision of darkest Africa, or Burrough’s Pellucidar. Arkansas is also the only place in the United States with diamonds found at their source.

Not only are the Ouachita Mountains lush with mystery, intrigue and danger, their deep valleys and sharp peaks conceal limitless wealth in diamonds and many other valuable minerals. It seemed a perfect place for a mystery/adventure tale, and became the location for my novel A Gathering of Diamonds.

When I wrote A Gathering of Diamonds, I stole many ideas from masters such as Haggard, Burroughs, and yes-even Cussler. I also managed to solve the mystery of the disappearance of the Roanoke Colony, at least in my own fictional mind.

Many moons have passed since those days in Vivian’s little library. Mrs. Files is no longer around to read any of my books. If she were, I am sure that she would smile, pat me on the shoulder, and give me a gold star. That thought makes me very happy.

Eric'sWeb

Mr. B's Gumbo YaYa - a weekend recipe

My second wife Anne and I ate at Mr. B’s on Royal Street for the first time shortly after its opening in 1979. The B in Mr. B’s stands for Brennan, a name synonymous with fine dining. I love the restaurant and I featured it in a scene in my novel A Gathering of Diamonds. Here is a recipe for their version of gumbo (oh yes, it is very good!) from their website.

Mr. B’s Gumbo Ya Ya

Making a roux is tricky business. Some pointers to keep in mind: cook your roux over moderately low heat because too high heat will cause the roux to speckle and if that happens you’ll have to throw it away and start over; add the flour gradually to the butter or oil; you must stir the roux constantly with a wooden spoon, your arm will get a workout; and never, but never leave your roux unattended.

This recipe makes a lot of gumbo, 6 quarts, so you’ll have enough for a big party or you can freeze some for later.

1 lb. (4 sticks) unsalted butter
3 cups all-purpose flour
2 red bell peppers, in medium dice
2 green bell peppers, in medium dice
2 medium onions, in medium dice
2 celery stalks, in medium dice
1 1/4 gallon (20 cups) chicken stock
2 tablespoons Creole seasoning
1 teaspoon ground black pepper
1 teaspoon dried hot red pepper flakes
1 teaspoon chili powder
1 teaspoon dried thyme
1 tablespoon chopped garlic
2 bay leaves
2 tablespoons kosher salt
1 lb. andouille sausage, cut into 1/4 inch-thick slices
3 1/2 lb. chicken, roasted and boned
hot sauce to taste
boiled rice as accompaniment

In a 12-quart stockpot, melt butter over moderately low heat. Gradually add a third of the flour, stirring constantly with a wooden spoon, and cook, stirring constantly, 30 seconds. Add a third more flour and stir constantly 30 seconds. Add remaining third of flour and stir constantly 30 seconds. Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 45 minutes to 1 hour.

Add bell peppers and stir constantly 30 seconds. Add onions and celery and stir constantly 30 seconds. Add the stock to roux, stirring constantly to prevent lumps. Add all remaining ingredients except chicken, rice, and hot sauce and bring to a boil. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring occasionally. Add chicken and simmer 15 minutes. Adjust seasoning with hot sauce. Serve over rice.

Yield: about 6 quarts

CREOLE SEASONING

1 1/2 cups paprika
3/4 cup ground black pepper
1/2 cup kosher salt
1/3 cup granulated garlic
1/3 cup dried thyme
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup granulated onion
1/4 cup cayenne

In a bowl, combine all ingredients. Store in an airtight container

Yield: 4 cups

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