CREATIVE ENERGY

CREATIVE ENERGY

Goddess of Winter Solstice

Last spring, I completely sold out of my Goddess planters. For some reason, people were more excited about them than in previous years. A few customers asked if I would create some for Christmas and I bulked at the idea. My thought was that they would not make good Christmas gifts because people aren’t thinking plants at that time. Not to be discouraged, one of my best customers urged me to create them just the same and add artificial silk plants to them. Now, Let me say that right off the bat, I am not a fan of anything artificial. But…having said that, there is some really gorgeous silk greenery that might just work for wintertime. So, I decided to get going since the clay takes a long time to dry and I’m thinking I might have a Christmas show for them here at Woodloft (my home.)

I started with a really large planter that will be the Goddess of Winter Solstice. I will try to find artifacts to add to her when completed so that she is regal and fits the title. She is much larger than my other planters. Can’t wait to fire and compete her.

Painting using encaustic wax and oils placed on chair

My energy is flowing strong right now and I’ve also started several other very different kinds of art. For example. I am planning on writing a book on encaustic wax with oils soon and was experimenting with the piece below. I placed her onto a chair in my studio and another idea occurred to me. Why not make her into a chair back. So now I’m looking for interesting chairs in which to place more pieces like her (like I need more chairs around Woodloft!)

Close-up

Full view

Here is another example of a painting I created using Jane DesRosier’s method that I learned in her class. I named this one “I Remember Union.” She is slated to be placed in “One Block East” Gallery in downtown Roanoke, Virginia.

Close-up of I Remember Union. World images of faces and events surround her

I love it when the creative juices flow, don’t you? My energy level is very, very high, which could be attributed to the incredible dynamics that stemmed from the students of my first residential sculpture school. The combined personalities of the students generated such vigor and power that I do believe it still resonates in my studio! I’ve already started planning for the class in Sculpting the Figure in Clay, which will be held next July.

Happy creating to all in the beautiful autumn ahead.

Full view of I Remember Union

CHERYL'S LAST OF THE SUMMER CREAM OF GREEN BEAN SOUP

CHERYL’S LAST OF THE SUMMER CREAM OF GREEN BEAN SOUP

Last of the Summer Green Bean Soup

I purchased green beans and potatoes from one of the farmers at the Roanoke City Market on Saturday to make my “last of the summer soup.” Normally I have an abundance of green beans of my own but the summer draught and my being away on my Great Britain tour for so long made for a poor summer crop. Fortunately, I did have plenty of chives left for my soup.

Fresh chives from my garden, potatoes and beans from the Farmer's Market

Our Little Supper Club decided to do a “Local Foods” party this month for the theme. All main ingredients were to be grown within a 50 mile radius. Our location was the beautiful Floyd County and the home of Jason and Mark.

Our beautiful Blue Ridge Mountains

Driving up to Floyd, via the Blue Ridge Parkway is like floating in a cloud and landing at the top of the world. The leaves had just started to change and in about two weeks, they will be glistening in gold.

Old barn on property

When you do finally land down, you arrive at some of the most beautiful country in all of Virginia, if not all of the US.

Winding road to unknown wonders

There is picturesque scenery such as an old barn on the over 65 acres of property and a winding road that begs you to go round the curve to see what lies ahead. This is just a small part of the land.

Bonfire warms us in the crisp autumn air

A bonfire added to the ambiance of our country “Local Foods” party as well as tales of Floyd living. I giggled when I heard that there was a club just over the ridge with the name, “The Floyd County Coon Hunt Club.” I don’t know why that struck me so funny but for some reason it did. I guess I just can’t imagine anyone wanting to track down a Raccoon and chase him into a tree.

The food was very different this time with region specialties featured such as Venison Pie, Buffalo stew and Lamb gyros. I don't eat very much red meat so I was glad we also had garden pizzas, Squash soup, Apple dishes, beans in many varieties, including my Cream of Green Bean Soup. We always know if our food entry has reached the mark of perfection by what we have labeled as “The Stephanie eyeroll,” seen below. Stephanie is a real connoisseur of good food and we all await anxiously to see if we've made the mark. (Of course there are sound effects that accompany the eyeroll)

Stephanie's famous "eyeroll"

Both Wayne’s Caramel Cheesecake and my End of Summer Cream of Green Bean Soup, received the eyeroll this time around. Actually, come to think of it, I think I saw the "eyeroll" for several other dishes as well.

I thought you might like the recipe for my soup. The name sounds a bit strange, I know, but once you taste this soup which is chock full of garlic and chives, you will definitely become a believer. It takes almost no time at all to prepare. Enjoy!

Cheryl’s Last of the Summer Cream of Green Bean Soup

Serves about 16

1 lb green fresh garden green beans (I sometimes add more)
12 small or 6 large cloves of garlic (I sometimes add more)
8 cups chicken broth, homemade or bought
1 cup of chives
4 small white potatoes-cut into fourths
1/2 cup sour cream
2T lemon juice
S and P to taste

Method:

Cut green beans into 2” pieces and place in large soup cauldron with potatoes, stock, chives and garlic. Bring to a boil. Turn down and simmer for 30 minutes. Use food or hand processor to puree. Add sour cream and lemon juice. Garnish with chives and extra sour cream.

Garnish with a dollop of sour cream and chopped chives

It is so simple to make and even though the sound of a green bean soup may not be appealing to you, believe me, this soup melts in your mouth and warms your entire autumn being.

Look at those wonderful chives and garlic

COMFORT FOOD

COMFORT FOOD

HEARTWARMING AND GRATIFYING

Clam Chowder

The other night I went to a “comfort food” get together. Fortunately for me, the party took place the night before I started my diet. I wasn’t sure what to bring. What food would I consider most comforting? After going through the entire gambit I finally honed in on soup. It had to be soup. On these blustery winter days, can there be anything better than a bowl of heartwarming soup?

I leafed through my soup recipes and when I came to my clam chowder, I knew that was the one I wanted to make.

Clam Chowder with large steamer clams

My friends brought many satisfying dishes as well. Below are pictures of some of the offerings.

Nancy’s scrumptious meatloaf

Wayne’s soul satisfying Chicken and Bean Chili

Jason’s luscious Chocolate Pound Cake

Our dinner party was a success. We are planning on a French themed dinner for late February. I’ll be sure to show you what transpires. I also hope you will forgive me for showing you pictures of this yummy food, especially if you are on a diet like I am. This will be something to look forward to in the future when you have lost the weight you hope to.

Here is my recipe for the clam chowder. Hope you like it.

Nina’s Clam Chowder

1 lb butter
1 cup flour
5 T. butter
5 cups onions, chopped
3 T. garlic, minced
4 cups celery
6 large bay leaves
4 T. kosher salt
3 T. black pepper
10 cups clam juice
5 cups diced, peeled potatoes
5 cups steamer clams (from can)
4 cups minced clams (from can)
1 ½ cup cooked, crumbled pepper bacon
1 cup heavy cream
½ cup thyme, fresh or 3 T. dried
1 T. lemon juice
Handful of chopped parsley

In small pot, make a roux by melting the pound of butter over low head and slowly mixing in the flour until it thickens, stirring continuously. Set aside and place lid on it to keep warm.

In large 3 gallon stock pot, melt the 5 T. butter. Add celery, garlic, onions, bay leaves, salt and pepper. Cook til it is lightly browned, stirring often. Add the clam juice and let it cook until it is warm.

Add the potatoes and bring the chowder to a boil, stirring often. Once the chowder is boiling, add the clams, bacon, cream, thyme, lemon and parsley. Stir the soup and let it cook until hot. Remove from the heat and slowly stir in the roux until blended.

THANKSGIVING AT WOODLOFT

THANKSGIVING AT WOODLOFT

Sweet Potato Orange Cups

Holidays still excite me. Anticipation of getting together with loved ones motivates me to hit the kitchen. Each year I like to experiment with new recipes along with my favorite Thanksgiving fare.

My younger son, Cameron arrived last night from Northern Virginia, bringing all the ingredients that I cannot find here in Roanoke. It’s exciting to see him come through the door with all the Trader Joe goodies.

Trader Joe goodies

Most of the family went for the annual Drumstick Dash, held in downtown Roanoke. This year there were over 7,000 people running. Proceeds from the run go to The Rescue Mission.

Here is our gang

My four children, Cam, Kirsten, Charlie and Kelli

My bread is rising. I’m making my standard Gruyere Herb Bread along with a new (to me) recipe for Finnish Cardamon Bread. I found the recipe in my mom’s recipe file. In our area of the country, Northeastern Ohio, Eastern Europeans settled and brought with them a wealth of fantastic recipes. What some people would consider specialties, we knew to be standard fare. I learned how to make Halupki and Kolache, when I was a child of ten years old. This particular Finnish bread makes 9 large loaves. It smells wonderful as it is rising. I wonder what it will taste like.

Finnish Cardamon and Gruyere Herb Bread rising

Somehow my gravy turned out better this year than usual. I don’t think I added anything different. The standard ingredients I use are turkey broth, carrots, onions, celery, turkey neck, salt and pepper and turkey drippings.

Turkey gravy

I’m making the orange, cranberry relish from a recipe my friend, Cheryl Harvey, gave me.

Cranberry Orange Relish

We are having our celebration at my youngest daughter, Kirsten’s house this year. Everyone will be bringing the rest of the Thanksgiving dinner. Each and every one of our family will contribute their very best.

I am thankful this year for many things. Last year during the Thanksgiving and Christmas holiday, my oldest daughter, Kelli, underwent a stem cell transplant for cancer. She has Multiple Myeloma. We spent the better part of four months in Richmond while she went through what now seems to me to be a miraculous treatment. I am thankful that she is a survivor. Sometimes we have sadness that enters our lives but in the midst of it all, there is also much good that comes our way. I will be discussing Kelli’s story in length in a future blogpost. This subject may be difficult for some to read and I certainly don’t blame you if you want to tune out for my cancer series. I am hoping to enlighten and inform with my post.

Until next time, Happy Thanksgiving to all of you!

JAPANESE DINNER PARTY

JAPANESE DINNER PARTY

PART 2

Jubako Box

The anticipation built day by day last week as I looked forward to our foodie group's dinner party at Stephanie Crowder's house. What dishes would the other members come up with? Would I live up to the challenge of creating a delicious, yet authentic Japanese dish? Would everyone else?

Individual drawer from Oriental box

I should have known that everyone would rise to the occasion. When the appointed evening arrived, everything was delicious. Perhaps the highlight of the evening's fare was the maki sushi prepared for us by Mark's grandmother, Setsu. Not only was it delicious, but it was served in a beautiful, four-tier lacquered box called a Jubako that was as pleasing to the eye as it's contents were to the palate. Each tier revealed a different layer of colorful and delicious sushi. Mark explained that the Japanese people take all of their food to get-togethers in this manner.

The party's other dishes included: Spicy Pork Stuffed Pot Stickers with Nouc Cham (Vietnamise dipping sauce); Shrimp Toast; Chicken Satai; Spring Rolls; Japanese pickles; Pork Yakisoba Noodles; Marinated Bacon Wrapped Shrimp with Soy; Miso Soup; Salmon Tugi Aki Yosida; Crispy Duck; Shrimp Rolls; Chinese Butterscotch Stacks; Japanese Slaw; and seaweed. For beverages we had Kirin, Ichiban, and Sapporo beer, sake, plum wine and Chiku Bai.

Japanese buffet table

Chicken Satai

Salmon Tuge Aki Yosida

(I named my salmon dish after a long lost pen pal from Japan)

Miso Soup

Sho Chiku Bai

Marinated shrimp with bacon

We gathered around the buffet table and each gave a bit of information about our particular Asian inspired dish.

Emily describes dish she and her mother brought

Lance with his Plum wine

Only one guest thought of wearing Japanese attire. Next time, we may all get into the groove of a theme party.

Kim wore a beautiful silk kimono

Stephanie’s ninty-nine year old home is listed on the National Register of Historic Places. It is one of those old homes with very large rooms and high ceilings that feels almost palatial and yet as comfortable as if it were your own home. The effect is at least partly due to Stephanie's elegant, eclectic decor, obviously the product of her artistic eye. Among the most fascinating items lending their charm to her house are some intricately carved Indonesian trunks.

Indonesian trunks

Clock created for Stephanie by her father

Large crystal chandelier adorns oversized office

Stephanie showed us the bedroom where Marina stayed during her year visit. It is very large and comfortable. Marina was amazed when she first peered into the room exclaiming, “ You mean this whole room is all for me?” Apparently she has a small room in Japan and shares it with her grandmother.

Marina’s room at Stephanie’s

While having Marina as a guest encouraged Stephanie to prepare Japanese meals, she first became interested in gourmet cooking after spending time in Richmond. Stephanie says, “ My eighth grade year of middle school I lived in Richmond for three months and worked as a page/intern for the Virginia House of Delegates during the General Assembly session in 1991. All of the House of Delegate interns come from middle schools in Virginia and are all eighth graders. During the day we worked on the House floor. We had our homework/schoolwork sent to Richmond and at night we had to attend a group class to study/take test/do school work. Then our schoolwork/tests were sent back to our schools for grades,etc. It was a very organized program and the pay was awesome. We were paid weekly and we had $100/week food allowance and the delegates/senators took us out for fancy dinners all the time. Occasionally, the governor would invite us over for breakfast or lunch. “

Picture of House of Delegates

Stephanie has a picture of herself with the Virginia House of Delegates proudly framed and hanging over a doorway.

Outdoor fireplace

The evening culminated with a trip outside to Stephanie's outdoor fireplace.

Everyone enjoys fire, sake and conversation

I must say that theme parties present challenges as well as entertainment. I can’t wait for the next one. I think we are headed for one of my favorite places in the world: France! I hope you will join us for my February posting.

Stephanie and Lance

HALLOWEEN!

HALLOWEEN!

Linda Jo

If you are looking for a face painting artist, I can tell you exactly who to go to. Her name is Sally Edelman of Face Painting FANTASY. Sally is responsible for painting all of the faces I will be showing you on my Halloween post of the Roanoke City Market.

Cat and dog?

Who let the dogs out?

Demented Kyle

Sally and apprehensive friends

Sally can be seen painting faces on the Roanoke City Market at various times of the year. Her website is www.facepaintingfantasy.com and e-mail is fantasyfacepaint@aol.com Of course, not everyone had their face painted today. Some people just put on cute costumes.

Hot Dog

Ann and Fionna

Ann and Fiona

Chloe and Katherine-bubble wrap queen

Gene and Cheryl-that’s me

On The Rise bread store serves brownie treats

After a very long, yet fun day at the market, I met some friends and we headed to Grandin Gardens in Grandin Village for the bi-monthly drumming ceremony given by Polly Branch.

Bonfire

There was a beautiful bonfire lit and we drummed until our hands were numb.

Drums and fire

As I think back on Halloween’s past, I remember the way that we celebrated in my home town of Warren, Ohio. Children trick or treated for a week before Halloween and a week afterward. Woa be it to the the poor families who didn’t have something in the way of candy or cookies to give out each night. Their fate was sealed. It was give treats or pay the penalty of having your house completely covered with toilet paper or even soaped! Sometimes the families got even though. Those glorious days of “Life in the 50’s “ that you so often read about were not as perfect as sometimes presented. I remember one night I received a candied apple on a stick only to discover when I got home that it was really a raw potato covered with red nail polish! Cruel? Well maybe, since a person could get sick by ingesting that ‘treat’ but it doesn’t compare with recent Halloween tricksters serving up needles and poison.

Halloween is still one of my favorite holidays, even though the number of tricksters coming to my door has diminished. This year, for the first time ever, I decided to shake my Halloween celebration up a bit. Drumming by a bonfire and giving homage to the “Day of the Dead” or “Samhain” will be my new tradition!

HEE HEE HEEEEEE HAPPY HALLOWEEN TO ALL!!!