Raleigh Tornado Fundraiser

The folks over at Indie NC are organizing an online fundraiser to raise money for the Boys & Girls Club of Raleigh whose locations in Southeast Raleigh were severely damaged during the recent bout of tornadoes that hit the area. The club serves as a hub for that neighborhood's children and 100% of the proceeds from all sales at www.raleightornadofundraiser.com will go to the club. Their goal is to reach $5,000 by May 20. Not only is it a great cause, but there are some mighty fine offerings by some mighty generous artists.

Home Sweet Home Poster Calendar by Michelle Smith 

Orbicular Jasper Necklace by Eluna Jewelry Design 

Silver Camper Screen Printed Kitchen Towel by Tiny Peepers

Carolyn Reed Barritt

Beekeeper by Carolyn Reed Barritt

The Ann Arbor Women Artists Spring Exhibition is on view on the third floor of the Downtown branch of the Ann Arbor Public Library. I was at the library on Monday researching a few things and stumbled on this show. I was so happy to discover among the works that of local artist Carolyn Reed Barritt. Working in watercolor and pencil, I like Barritt's quirky yet quiet subject matter, as well as her treatment of everyday objects. The piece above took first place in the juried exhibition. Check out the show if you have a chance. It's well worth the trip and is on view through May 1. 

Floral Horse from the Lost and Found Childhood series by Carolyn Reed Barritt

Monkeys Fist from The Essence of Things series by Carolyn Reed Barritt

Herring-Gull from The Essence of Things Series by Carolyn Reed Barritt

Gold Raven by Carolyn Reed Barritt

Red Wine Lentils with Herbs

 

This is a big old bowl full of comfort. I absolutely love lentils—the boy, however, does not, so I rarely make them. This lentil recipe filled with greens and packed with flavors made me do it. I made it for lunch one day last week and happily ate it for several days more. It also reminded me how much I adore arugula and I found myself eating it up by the raw handful every time I dipped into the fridge. I hope you'll give it a try. While I really like brown lentils when they turn a bit mushy, French green lentils are really best in this recipe as they're firmer texture melds well with the wilted greens and herbs. I substituted sour cream for the crème fraîche and it worked out just perfectly.

Red Wine Lentils with Herbs

via Food and Wine

1 1/2 cups French green lentils (12 ounces)

Salt
1 tablespoon extra-virgin olive oil
1 small red onion, finely chopped
1 garlic clove, minced
1/4 cup dry red wine
1 packed cup baby spinach (2 ounces)
1/2 cup chicken stock
1 tablespoon crème fraîche
4 lightly packed cups mâche (2 ounces) or arugula
1/4 cup chopped flat-leaf parsley
1/4 cup chopped cilantro
Freshly ground pepper

In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 40 minutes. Drain the lentils.

Heat the olive oil in a large, deep skillet. Add the red onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the lentils and the wine and simmer until the wine has been absorbed, about 5 minutes. Add the spinach and stock and cook, stirring occasionally, until the spinach is wilted, about 5 minutes. Stir in the crème fraîche. Add the mâche, parsley and cilantro and cook until barely wilted, about 2 minutes. Season with salt and pepper and serve warm.

The City of Bridges

Hello Monday! It snowed all morning here and actually stuck to the dang ground. Can you believe it? There's a good inch and a half coating the pert little daffodils and other early bloomers. all around the neighborhood. All this after a weekend spent in a city where the flowering trees were already in bloom and the temperatures were in the lovely balmy mid-60s when I left yesterday. Ah well, it makes it feel pretty cozy inside today! 

I spent the weekend in Pittsburgh for the Handmade Arcade and had a blast. The city had such a great feel to it and the show was fantastically well-run with a really great turnout. And—to top it all off—I got to spend some quality time hanging out with two super-sweet, extremely talented crafty gals: Sarah of Hip to Piece Squares and Amie of Enamor and Enamor Weddings. Here's a look at my setup, including a little closeup with some of my newer designs.

On Sunday, I braved some super gusty winds and took a little bit of time to explore. I took a quick spin around the Strip District where I had a delicious sweet potato scone from this little bakery at the public market.

And then I wandered the streets of the hipster 'hood of Lawrenceville.   

I was a bit early for Wild Card, where I was dying to have a look, but the owner, Rebecca, saw me out front snapping a photo and came out to invite me in though the store didn't open for another hour. How darn nice is that? And I am so glad she did because the place is a goldmine of handmade crafty goodness! 

I loved the look of these chairs in the window at a gallery opening on Friday night. I can't wait for another excuse to head to Pittsburgh — there is so much more to explore!

Spring walks

It's that time of year at last: time for long walks on balmy days with the sun shining and a slight breeze. I love seeing new greenery and flowers popping up each day. Yesterday was the day for daffodils, but earlier in the week, these mini irises were a sweet surprise, as were a few other sights. Here's a look at some things I saw around the neighborhood this week. 

And now I must be off — I'm headed out for the Handmade Arcade on Saturday and am really looking forward to exploring Pittsburgh. It's a new city for me and Readymade magazine came just in time with a Place Setting column all about it — hooray! Have a wonderful weekend! 

Eye Candy over at Blue House

I'm over on the Blue House blog today talking about how this little drawing came about. Stop on over and have a peak, why don'tcha? I'd love if you'd join in the fun, too, but you'll have to head on over and have a read through to see what I mean…

Vietnamese Pork Chops

I have a hard time ordering the same thing twice in a restaurant. I like to try something new each time in case I find something better than what I tried last time. This is the exception. In a Vietnamese restaurant, this is what I order: every time. I always think I'll try something different, but just can't bring myself to miss out on the supreme tastiness of Vietnamese marinated and grilled pork chops. I could never pick out exactly what the flavors were, and I still couldn't say for sure, but I did run across this version from Mark Bittman that is quite delicious. Apparently the real deal has caramelized sugar in it giving it a more complex flavor than the honey called for in this version, but it is a darned good replication that I am happy to now have in my arsenal. If you haven't used lemongrass before, you remove the tough outer stalk until you get to the inner layers that are bit more tender. You should get about one tablespoon of minced lemongrass per stalk.

Vietnamese Style Pork
via Mark Bittman
Makes 4 servings.

2 tablespoons minced lemongrass
1 tablespoon minced garlic
3 tablespoons honey
1 tablespoon fish sauce, or to taste, or soy sauce
Juice of 1 lime
1 teaspoon freshly ground black pepper, or more to taste
1 1/2 pounds boneless pork chops or country-style ribs
1 lime, quartered
Thai basil or cilantro, chopped for garnish (optional)

Whisk lemongrass, garlic, honey and fish sauce in large bowl. Add lime juice and pepper. Place pork in the bowl, turning to coat; let stand while you preheat grill or broiler.

Grill or broil pork, spooning marinade over as it cooks, until nicely done, about 10 minutes. Turn only once so that each side browns nicely. Serve with remaining lime and, if you like, the herb garnish.

I served it over this noodle salad, but the pork chops are the star!

Behind the Scenes

A little peak at what's in the works right now… a new, new cutey in a whole new medium to be revealed this weekend in Pittsburgh at the Handmade Arcade — assuming I can work my way around a few little snafus along the way. Wish me luck!

Nature Drawing with Jill Bliss

Happy Friday! I know it's been a wee bit quiet over here this week, but I have several recipes in store to share with you next week. In the meantime, here's a little drawing I did of what remains of our salvia from last year. I left it in our window boxes for a little winter interest and for the birds to enjoy—and oh have they! It's shape and texture is still so pleasing to my eyes as well. The drawing was inspired by Jill Bliss and the morning  drawings that have been appearing each day this week on Design*Sponge — so peaceful, lovely and soothing. It's made my mind a bit more open to inspiration from nature this week and for that I am grateful. (I also have my fingers crossed to win a copy of her Nature  Drawing Journal. Dreamy, dreamy, dreamy…)

Quick Chicken and Cheese Tamales

When I made that seven-chile chili recently, I bought a big bag of masa harina. That recipe used just a small amount, so I was excited to find a recipe for tamales in Food & Wine that would make good use of it. The recipe replaces the traditional corn husk wrapper with plastic wrap to encase the filling for steaming. After trying that in the first round, I used foil the next and found that I preferred that technique. This recipe makes a lot, so you can make it for dinner one night and the filling will keep in the fridge for a couple of days til you're ready for more. Of course, I was ready for more the very next day. The filling is delicious! It has the perfect proportion of chicken to dough, is a nice hearty texture without being heavy — and a squirt of Sriracha is just the cherry on top of a perfect meal.

Quick Chicken and Cheese Tamales
via Food & Wine

2 cups masa harina
1 teaspoon baking powder
1 1/4 teaspoons kosher salt
1 1/4 cups cool water
1/2 cup solid vegetable shortening (3 ounces), softened
1/2 cup chicken stock or low-sodium broth
2 1/2 cups shredded chicken (from 1 rotisserie chicken)
1/4 pound sharp cheddar cheese, shredded (1 packed cup)
1/2 cup chopped cilantro
2 scallions, finely chopped
Hot sauce, for serving

In a food processor, pulse the masa harina with the baking powder and salt. Add the water and pulse to moisten the masa harina. Add the vegetable shortening in clumps and drizzle with the chicken stock. Process until smooth and evenly blended, scraping the side of the bowl occasionally. Transfer the dough to a large bowl and stir in the shredded chicken, shredded cheese, chopped cilantro and scallions.

Tear twelve 12-inch-square sheets of plastic wrap or foil. Working with 6 at a time, spoon a scant 1/2 cup of the tamale mixture onto the center of each sheet. With lightly moistened hands, press the tamales into 4-by-2-inch rectangles, about 1/2 inch thick. Fold up the squares of plastic/foil around the tamales, twist the ends securely and then fold them under to make packets. Repeat to form the remaining tamales. 

Arrange the tamales seam side down in the bottom of a large bamboo (or other) steamer. Steam over 2 inches of boiling water for 25 minutes. Let the tamales cool slightly, then carefully transfer them to a large platter: Cut the ends of the plastic-wrapped packets and slide the tamales out onto the platter. Serve the tamales with hot sauce. 

Bloomington highlights…

I'm back today from a lovely weekend in Bloomington, Indiana for the Bloomington Handmade Market. The weather fully cooperated for a sunny springy feel and the crowds turned out to show some love.  Despite being revved up by Monet's post over at the Blue House blog, I didn't take a single photo — not one! Oy. So instead, I thought I would show you some work from the vendors who were on hand:

Conduit Press

Hollow Book Safe

Laura George Art & Illustration

Pink Cheeks Studio

Stanley

Sadly Harmless

Float Away

We had dinner at the Upland Brewery and I enthusiastically recommend the Upland Wheat and a rockin' good house-cured pastrami sandwich with garlic pickled beets and horseradish. Mmmmm… on that note, I'll be back tomorrow with a recipe for tamales!

Spring 2011 Show Schedule

Hi all! I added a page up top with my spring show schedule for easy reference, but thought I would post it here as well — especially for those of you following along in a reader. This Saturday iI hit the road on my way to Bloomington, Indiana for my first show of the season. I'm scurrying, scurrying, scurrying to get ready and feel filled with excitement and energy. I'm looking forward to some local shows in the summer and fall, but this spring is all about the road trip! If you have any suggestions for any of these cities — food, drink, fun — drop a line and let me know. I'm ready to explore!

Bloomington Handmade Market

Bloomington, IN • Saturday, April 2

 

Handmade Arcade

Pittsburgh, PA • Saturday, April 16

Crafty Supermarket

Cincinnati, OH • Saturday, May 7

 

Renegade Craft Fair Austin

Austin, TX • May 22 & 22

 

Indieana Handicraft Exchange

Indianapolis, IN • Saturday, June 11

 

 

Chatty Crafty

Chattanooga, TN • June 25 & 26

 

Seven Chile Chili

A chili recipe with coffee and beer. What?! Need I say more? Well, maybe just a word or two… The reason I chose this recipe is the boy. He will only eat chili with no tomatoes and no beans. What the…?!?! says I. Who's ever heard of such a thing? I grew up where tomatoes and kidney beans are requisite to calling a thing chili. Well apparently, in Texas that is not the case (not that the boy is from Texas). I found this recipe from The Homesick Texan ages ago after finding out about the boy's leanings and have had it tacked on the refrigerator door since. But it sat there and loomed because it calls for seven — count 'em — seven kinds of chiles. And yes, you could certainly opt out of that and make it with just one or two varieties, but where's the fun in that? 

At last I headed over to Tienda La Libertad — a fantastic Latin grocery on Liberty Street in Ann Arbor near Stadium Blvd — and was able to pick up all of the harder to find ingredients for this dish, except costeñas. I had such fun browsing up and down the aisles and had to stop myself from loading up a huge cartload of goodies. I know many of you may be in places where it is definitively not chili weather, but we just haven't gotten there yet. in Southeast Michigan. I decided one last round of belly-warming comfort foods was in order and this fit the bill.    

Seven-chile chili
via the Homesick Texan

6 anchos
2 pasilla
2 costeñas
2 guajillos
4 chiles de arbol
4 pieces of bacon
4 pounds of chuck roast, cut into 1/4 inch cubes
1 large onion diced
6 cloves of garlic, crushed
1 cup of brewed coffee
1 bottle of beer
2 cups of water
1/2 tsp cinnamon
1/2 tsp clove
1/2 tsp allspice
1 tsp coriander
1/2 tsp cayenne
1 tablespoon cumin
(For all spices, feel free to add more to taste throughout cooking if you like.)

2 chipotles in adobo
Salt to taste
1/4 cup masa harina
1/3 Mexican hot chocolate tablet, grated

Heat a dry, cast-iron skillet over medium heat, then add the dried chiles (anchos, pasillas, costenos, guajillos and chiles de arbol). Cook for a couple of minutes on each side. Turn off the heat and then add enough water to the skillet to cover the chiles, and let them soak for half an hour.

Meanwhile, in a large heavy pot, such as a Dutch oven, fry up your bacon over medium heat. When done, remove from pan to a paper towel-lined plate, leaving the bacon grease in the pot —it should be about 3 tablespoons. When cool enough to handle, crumble bacon and set aside. In the pot, cook your beef in the bacon grease on medium heat, a few minutes on each side until lightly browned. You will probably have to cook in two batches.

Remove the browned beef from the pot, and add your onions. Cook on medium 5 to 6 minutes until clear. Add the garlic and cook for another minute. Put the beef back in the pot, and mix in the coffee, the beer, two cups of water, bacon crumbles and the dry spices. Turn the heat up to high.

Your soaking chiles should be soft by now. Drain them and discard the soaking water (it will be bitter) and place them in a blender along with the canned chipotle chiles and one cup of fresh water. Puree until nice and smooth and then add the chile puree to the chili pot.

When chili begins to boil, turn heat down to low and let simmer for five hours, stirring occasionally. Taste it once per hour, and if the flavors are too muted, feel free to add more of any of the spices. Also, it starts to get too dry, add more liquid (your choice!).

After five hours, take a Mexican hot chocolate disc, and finely grate 1/3 of it into the pot. Scoop out 1 cup of broth and add the masa harina. Mix it well and then reincorporate it back into the pot. Stir until chili is thickened.

Let the chili simmer for another half hour or so. When done, garnish with cheddar, onions and serve with tortillas, chips or rice.

Note: If you can't find all of these chiles, just use the more readily available anchos and chipotles. Use 6-8 anchos, following the same soaking and pureeing method, and two chipotles.

Handmade printed jewelry rack

  

I spent a wonderfully crafty Sunday afternoon at Blue House this weekend helping teach a simple printmaking workshop. We designed handmade stamps and decorated pieces of wood to be transformed into racks — coat, hat, jewelry, etc. The pegs are made from found branches and I love the rustic feel of them. I forgot to bring my camera to class, so don't have photos of the other racks made — too bad because they are gorgeous! I hadn't planned on this rack being a vertical piece, but when I brought it home, the boy suggested it and it's just perfect! So clever, that boy. This way, it fits perfectly into the space I had and I can be completely lazy and just lean it against the wall, rather than hanging it. Isn't it funny how a good suggestion seems so obvious after it's said? It's the perfect display for all my favorite jewels from Courtney Fischer Jewelry, Muggy Tuesday and Glass Action. Yay!

We'll be teaching a second part of the printmaking series on Tuesday, April 17 from 6 to 9 p.m. The second class will focus on printing on fabric for your home. There's still room, so head on over to the Blue House web site to register!

 I'm adding this one last photo late in the game so you can really see the pegs!