Archive for February, 2016

Your Chip Chatter for February/March 2016

Posted in Carver's Corner, Our Recipe Corner, Wood Magick, Woodcarving on February 16, 2016 by ewcc

The Chip Chatter for February/March 2016
Published by Eastern Woodland Carvers Club Inc.

President – Jeff Moore

Newsletter – Steve Fowler

Website – Bob Freeman

Club Phone 765-251-3663

Club e-mail –

Web site –


(or Steve’s Gossip Column)

Not much has been happening at the club lately.   Hopefully more can get out to the club when the weather becomes nicer.

We are still continuing to work on Comfort Birds. Thanks to all who have been helping us with getting these birds cut out and carved. We can slow down for a while as we are caught up now.

Dues are $10.00 + $1.00 per each family member. Always due in December.

Our hearts and prayers go out to Linda Sales with the passing of Clyde.   Clyde always came down with Linda when she was teaching here at the club and he was ever present at the different shows throughout the area.   He will be missed.

Our hearts also go out to Shelley and Tim Graves on the passing of their son Phillip.




We will hold our Board meeting on March 1, 2016 to conduct business.

We’ll meet at 5:30. All are welcome at our meetings.  Board members and officers, if you have any ideas for the meeting just e-mail me.



There will be some exciting news in the near future concerning carving shows and changes. We’re not at liberty to say anything yet.

Our club will be holding some beginner carving classes starting on Tuesday, March 15th.   We will be going thru the different kinds of carving (relief, chip, in-the-round, etc…) available.   The classes are free and will start at 6pm.   We expect classes to last about 6 weeks.

If you know of anyone you would like to have come to the club and teach, please provide me with their names and we will see what we can get worked out.   Currently we only have 1 class for 2016 and that is with Linda Sales on April 9th and 10th.



March 15
Free Beginner Classes

March 19
Raintree Woodcarvers Show

April 2-3
Lancaster Wood Carvers Show

April 2-3
Duneland Woodcarvers Show

April 9-10
Linda Sales Woodburning $90.00

May 7-8
North Arkansas Carving Show

July 16-17
EWCC Show at Converse



Sugar Cream Pie
from the Kitchen of Steve Fowler


2 cups heavy whipping cream
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, cut into 1/2-inch pieces
1/8 teaspoon freshly grated nutmeg
1 9-inch pie crust
Place a baking sheet on the middle oven rack and preheat to 425 degrees F. Make the filling: Whisk the heavy whipping cream, sugar, flour and vanilla in a bowl. Pour into the chilled crust, dot with the butter and sprinkle the nutmeg on top. Carefully transfer the pie plate to the hot baking sheet and bake 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is bubbly in spots, about 55 more minutes (the center will still jiggle slightly); cover the crust edges with foil if they’re browning too quickly. Transfer to a rack and let cool completely. Serve chilled or at room temperature.




“Yggdrasil: The Norwegian-American Carvings of Gaylord ‘Guy’ Paulson” opened January 30th in the Red River Hall of the North Dakota Heritage Center & State Museum in Bismarck. The exhibit will continue through January 2017.

In ancient Norse mythology, the immense Yggdrasil, or Tree of Life, connects nine worlds, including that of humans, gods and mythic animals. Paulson carved his Yggdrasil into a fence post made of Rocky Mountain juniper from his family’s ranch in western South Dakota.

Paulson earned a doctorate degree in biochemistry and worked for more than 30 years as a research scientist at a USDA lab in Fargo. His education in Norwegian woodcarving spans 40 years. He learned from books, trial and error and associating with other carvers.

Admission to the exhibit and the State Museum is free, seven days a week. The North Dakota Heritage Center, 612 E Boulevard Ave., is open from 8 a.m. to 5 p.m. Monday through Friday and from 10 a.m. to 5 p.m. Saturday and Sunday. For more information, visit