Archive for May, 2015

Your Chip Chatter for May 2015

Posted in Carver's Corner, Our Recipe Corner, Woodcarving on May 5, 2015 by ewcc

The Chip Chatter
May 2015

Published Monthly by
Eastern Woodland Carvers Club Inc.


President – Jeff Moore

Newsletter – Gary Freeman
e-mail –

Website – Bob Freeman
e-mail –

Club e-mail –
Club Phone 765-395-3023
Web site –

Business meeting held on the 2nd Tuesday at 7:00
Open Carve held on all other Tuesdays at 6:00


Carvers Corner
(or Gary’s Gossip Column)

The work on the building has started. South wall windows are done. North wall picture window is done and they are working on the doors now. We are hoping the tuck pointing will start next week.

We are still continuing to work on Comfort Birds. Thanks to all who have been helping us with getting these birds carved.   It is really appreciated.

We also plan to start work on a new Bathroom on the second floor very soon. Lowe’s will make the delivery Saturday, May 2nd between 8 and 12:00. If you can help come on over.

The Plymouth Show date is on hold for now until we get word.

Jane Peterson made it back after open heart surgery. She is looking great.

Dues are $10.00 + $1.00 per each family member. Always due in December so now they are late..

Your Ol’ carvin’ buddy,

Board Meeting

We will hold our Board meeting on June 2, 2015 to conduct business.

We’ll meet at 5:30. All are welcome at our meetings.  Board members bring your notebooks.

A Note from the EWCC

Shelly Graves will hold a Basket Class on May 5 and yes, that is on Tuesday.


May  5
Shelly Graves Basket Class

May 16
Circle City Carving Show

July 18-19
EWCC July Show

July 22-25
Poor Farmers Rendezvous

August 12-15
Breman Summer Camp

August 28-30
CCA Seminar

September 11-13
Vic Hood Seminar

October 10-11
Jim Foster – relief

Sad News

Bob Clements is in a nursing home in Kokomo. I’ll find out where soon.

Bob Courtney had a heart Cath and still doesn’t know the problem. Our prayers go out for both for healing.


from the Kitchen of Julie Fowler

Taco Soup

Ingredients:  (as originally written)

1 lb. hamburger

1 onion

1 pkg taco seasoning

1 pkg dry ranch dressing

1 large can diced tomatoes

1 small can diced tomatoes

1 can black beans – don’t drain

1 can kidney beans – don’t drain

2 cans corn


Sour cream

Shredded cheddar cheese

Tortilla chips

We drain the kidney beans and use a can of chili beans (not drained)  Instead of the black beans.

For the small can of diced tomatoes we use one something like Rotel brand with some peppers.

We will also add a small 6oz can of tomato paste with a couple cans of water for more liquid.

Fry up the hamburger and onion; drain off the fat and add to 6 qt pan or crock-pot.

Add your other ingredients (not the toppings).   Soup should be ready in about 35-45 minutes.

I think it actually tastes better the longer you cook it.    Serve with the mixture of toppings.