Archive for February, 2017

March 2017 Chip Chatter

Posted in Carver's Corner, Our Recipe Corner, Wood Magick, Woodcarving on February 22, 2017 by ewcc

The Chip Chatter for March 2017
Published by Eastern Woodland Carvers Club Inc.

President – Jeff Moore

Newsletter – Gary Freeman

Website – Bob Freeman

Club Phone

Club e-mail


Carvers Corner
(or Gary’s Gossip Column)

I will start sending out our July Show Applications in early March. Lord willing and the creek don’t rise. Our next beginner’s class will begin in the spring.

Those of you interested in doing shows need to check out the Duneland Show. I’ll be helping with the judging this April. Don’t forget to e-mail me any club activities.

We are still continuing to work on Comfort Birds. Thanks again to all who have been helping us with getting these birds cut out and carved.

Dues are $10.00 + $1.00 per each family and remember to see an officer while I’m gone.  Dues are due in December.

The Triad Woodcarvers in Winston Salem, NC are doing a Christmas Ornament project to provide scholarships for youth to take advantage of summer programs offered by the  Sawtooth School of Visual Arts which they would not otherwise be able to afford and participate in.  Some of these programs are art, print making, jewelry, pottery, woodworking, metal art, computer and woodcarving. They have about 20 members and would appreciate it if we could send them some ornaments.

The Indiana Historical Society will meet here on March 14 at 3:00. Bob Freeman will host them and show off our building.

Your Ol’ Carvin’ Buddy,


I got the following note from Karen Taylor:

I wanted to remind you that EWCC will be guest artists for the month of March at Artworks gallery in Kokomo. Some have brought in items so far and the rest will next week. It will be displayed at the gallery until the last week of March. Not sure when you will be back, but you can always bring in some things and I can get them displayed there.

Also on first Friday, March 3rd I will be setting up tables for any carver who wants to come and carve, demonstrate, sell, etc that night.

Bill and I and Steve Fowler will be there..not sure of who else yet. It starts around 5:30 until about 8:30 that evening. If you are back, I would love to have you and Mildred come and be part of the group there.

Just wanted to let you know in case you forgot!


Sunshine Corner

If you know about a club member who needs a get well card or a sympathy card please let us know?

Moe McCowan is on Oxygen 24/7 and needs a portable unit to be able to get out for a while. Prayers appreciated.



March 4-5
Middletown Show

March 25
Raintree Woodcarvers Show

April 1-2
Duneland Carvers Show

April 8-9
Brukner Woodcarving Show

May 6-7
Linda Sales Class

July 15-16
29th EWCC July Show

July 19-22
Buckeye Woodcarvers Round-up

August 18,19,20,* CCA Seminar

October 14-15
Artistry In Wood
Roberts Centre
123 Gano Road, Wilmington

November 11-12
Cincinnati Carvers Guild
Clarion Hotel
3855 Hauck Rd, Cincinnati Ohio


Board Meeting

We will hold our Boardmeeting on March 7, 2017 to conduct business and elect a Chairman.

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

Make sure to keep me updated so I can keep you in the know.



Tomato’n’Beef Casserole/Polenta Crust
from the Kitchen of Mildred Freeman


1 teaspoon salt

1 cup plain yellow cornmeal

1/2 teaspoon Montreal steak seasoning

1 cup (4 oz.) shredded sharp Cheddar cheese, divided

1 pound ground chuck

1 cup chopped onion

1 medium zucchini, cut in half lengthwise and sliced (about 2 cups)

1 tablespoon olive oil

2 (14 1/2-oz.) cans petite diced tomatoes, drained

1 (6-oz.) can tomato paste

2 tablespoons chopped fresh flat-leaf parsley .


1. Preheat oven to 350°. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup Cheddar cheese. Spread cornmeal mixture into a lightly greased 11- x 7-inch baking dish.

2. Brown ground chuck in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.

3. Sauté onion and zucchini in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes. Pour beef mixture over cornmeal crust. Sprinkle with remaining 3/4 cup cheese.

4. Bake at 350° for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.

Italian Beef Casserole With Polenta Crust: Substitute Italian sausage for ground chuck and Italian six-cheese blend for Cheddar cheese. Prepare recipe as directed, sautéing 1 medium-size green bell pepper, chopped, with onion in Step 3.


Wood Magick


Joel Dournel-Zanni is a custom woodcrafter who resides in Aspen, Colorado.

Born in France, Joel started Blue Frogs Company in 1990 after years of travel and adventure.

Looking to make a clean start, he turned to his passion for wood working as a creative outlet, specializing in Norse and Celtic imagery.

For more information, visit the Blue Frogs Company website.