Showing posts with label Australia. Show all posts
Showing posts with label Australia. Show all posts

Thursday, July 29, 2021

Opal, A Favorite Of Queen Victoria

The Virgin Rainbow is the world's most expensive opal.

Frankly I'm an opal come lately. This year while out researching jewelry, finally I see how beautiful opals are. Speaking practically, I can't buy every gemstone so maybe that's why I overlooked this fascinating gem for so long. The semi-precious stone is known to exist on Mars, and is reported to have been a favorite of Great Britain's Queen Victoria (who wore it and gave opal as gifts to her 5 daughters). Did the jewel's striking stream of iridescence catch Her Majesty's eye, then claim her heart? It seems so!


The necklace and ring courtesy of Angara.com

Opal is a ''hydrated amorphous'' form of the compound silicon dioxide (a/k/a silicaSiO2·nH2O). The gemstone has a high water content and is therefore classed as a mineraloid, as opposed to, the crystallite gems like diamonds, sapphires, rubies, emeralds or garnets, which are examples of minerals.

Opal forms when a mixture of water and silica travels over the earth and through rocks, including limonite, sandstone, rhyolite, marl and basalt, as well as, across decomposing fossils, depositing itself into the earth's natural cracks, and faults. It's a process that gets repeated again and again over time until opal forms. In fact, it takes 5 - 6 million years for 1 cm of opal to mature!

The white and crystal opal may be my favorites. I'd love to see all 5 colors LIVE on display.

There are 2 broad classes of opal: precious and common, and it's a mind-twister explaining the differences of opal within these two broad classes. Suffice it to say, precious opal has a play of color (iridescence), while common opal does not. Generally the play (or flashes) of color makes precious opal gemstone quality; yet common opal (including milk opal) can sometimes display color and be gemstone quality too. What is so phenomenal about opal is the variety of color and patterns of the different stones in both the precious and common classes -- it's vast and complex when studied by jewelers. Each stone is unique. Iridescent black opal tends to be rare and more expensive. Here's a link to explain in detail the secret of opal's colors.

Photo: Opal Auctions

Australia supplies the world with about 95% of its opal, most notably the black opal. Ethiopia is a fine source of jelly opal (it has a translucent background), although they tend to be hydrophanours, i.e., they are the most porous and therefore absorb liquids (like water, oils, creams, perfumes or sweat) easily, so you must be especially careful with them. What's more, some mining of opal occurs in the USA (in Nevada, Oregon and Idaho), central Mexico, the Czech Republic, Canada, Slovakia, Hungry, Turkey, Indonesia and Brazil to name several areas of the world where it is found. The US tends to have white opal, and Mexico the red, translucent fire opal.
Photo: FWC Jewelers of a Mexican Fire opal, which despite being translucent in appearance like crystallites is a soft stone like all opals.

Opal rates a 5.5 - 6.5 on Moh's Scale of Hardness, making it a soft gemstone that will scratch or break if abused. It's one reason I don't own it, but when you consider that pearls are softer, registering a 4.5 in hardness, and I take care of those, it's a poor reason not to buy it! Often cut as cabochons, with proper care, opals are tough enough to wear as jewelry.

Photo: Courtesy of Your Average Jeweler of uncut white opal. See the sidebar for a link to Andrew's YouTube videos. 

Opal is less expensive than emeralds, rubies, sapphires or diamonds, but likely about as old and certainly unique, eye-catching and gorgeous. The fact that it is found on Mars tells us there is water on the red planet and hints that perhaps there was/is some form of life also. For sure, the delicate gemstone is another marvel of Mother Nature enhanced by the artistry of man so we can wear it!
Extra tips on whether you should buy an opal: On a limited budget, only buy what you love. So if you love opal, yes, as it's less expensive than some other stones. But, jewelry is nothing more than a luxury, so always buy the gemstones you love even if you must wait to save up for them. If you have no fine jewelry, I'd start with pearls (earrings and a necklace) as they're lovely, a great value, classic and versatile. Later you can add your favorite gemstone.๐Ÿ˜Š


You may also enjoy:

Saturday, April 25, 2020

Australian Anzac Biscuits

Photo: BakePlaySmile
Anzac biscuits (or cookies) are baked in Australia and New Zealand on April 25 (today) -- ANZAC Day -- to remember the 2 counties' joint Gallipoli landings during World War I. These were the biscuits the wives of the troops baked and sent over to them. My blogging friend, Patricia of the Red Cardinal made me aware of them, and hopefully, she will check my ingredients for authenticity (and correct them if needed):

Anzac Biscuits

Ingredients: 

1 cup all-purpose flour
1 teaspoon baking soda
3/4 cup brown sugar (some recipes use regular white sugar)
1 cup quick cooking oats (or you could substitute old fashion -- 5-minute oats.)
3/4 cup flaked coconut
1/2 cup (1 stick) butter, soften
2 tablespoons golden syrup (In the USA, you'll have to make your own golden syrup, just click for how to make it.)

Optional: Not really authentic, but if you wish to press a few crushed walnuts into some of the cookies do!

Directions:

1) Stir together the flour, baking soda and sugar.

2) Add the oats and coconut.

3) Next the wet ingredients: Toss in the soften butter and golden syrup. If the batter is dry add a few drops of hot water.

4) Use a tablespoon to dip out the batter and drop the cookies on a cookie sheet. You can flatten them with the spoon.

5) Bake at 350 degrees F for 18 - 20 minutes.

Happy ANZAC Day to Partrica and all my readers on the Southern hemisphere! Mmm, these Anzac cookies are keepers.


You may also enjoy:
American Eagle & Aerie
Pearls: The Gem of Queens
Introducing The Hair Bungee
Smallflower Apothecary ... A Web Shop Find

Friday, March 27, 2020

Homemade Golden Syrup

Photo: tastessence
Every year my blogging friend, Patricia of The Red Cardinal makes Anzac biscuits to remember all the Australian and New Zealand soldiers who served and died in wars and service for their country. Anzac Day is observed on April 25th. Originally the cookie was created by the Army Corp wives of the soldiers serving in World War I. The spouses came up with a crunchy cookie that could survive its mailing and reach the soldiers still delicious to eat.

Every April I want a bite of Trish's golden oatmeal cookies, but can't get Golden Syrup, a key ingredient to make them, here in the USA. Well, this year will be different. I have a recipe to make Golden Syrup at home. 

I compared many recipes, noticing they were all alike in their ingredients, but I came up with a sure-fire, no-fail technique, namely, adding lemon in step 1 (not step 2 like others) plus a lid to cover the pot while it simmers. I'll share my cooking times, but yours may be shorter, which is fine. A stainless steel pan is needed to do the task. Using a non-stick pot was a complete failure as the water dried out before the sugar caramelized in step one. Carmelized sugar gives the syrup its taste and golden color:

Homemade Golden Syrup

Ingredients:
Photo: indiamart

For step one:
1/2 cup of sugar
1/4 cup of boiling water
 slice of lemon (or 1 tablespoon of lemon juice)

For step two:
2 1/2 cups sugar
1 1/2 cups boiling water

Extra tip: When simmering cover the pot with a lip to stop water from evaporating too quickly and the sugar from crystalizing. 

Directions:

1) On a stovetop, pour 1/4 cup of boiling water into a saucepan, followed by 1/2 cup of sugar. Swirl the pot around to dissolve the sugar.

2) Add the lemon and turn on the heat until it simmers. Cover the pan with a lid. The lemon and lid keep the mixture from forming crystals while cooking.

3) Leave the heat on a medium-low setting simmering until the mixture turns into a golden amber color. It may take 15 minutes, but be patient. A medium-low boil carmelizes the sugar. Watch and swirl the pan around periodically, but resist stirring with a spoon.

Photo: Todd on YouTube
4) Next add the rest of the sugar and boiling water to the caramelized mixture. Put the lip back on the pot to let the mixture simmer for another 20-30 minutes. You can swirl the mixture as needed.

5) Look for an amber color and a slight thickening.

6) Remove from the heat. As the mixture cools, it thickens even more turning into syrup. 

7) While still warm pour into a jar with a tight lid to seal. Golden syrup keeps well in a cupboard.

When the day rolls around, I'm ready to make Anzac cookies along with you, Trish!


You may also enjoy:
Laugh With Me 
5 Popular Things I Hate
Watches Tales And Spouts
A Party At Ryan's Daughter