June 2017 Chip Chatter

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

President – Jeff Moore
Jmoorecrna@aol.com
765-271-4534

Newsletter – Gary Freeman
carvers@comteck.com
765-251-3663

Website – Bob Freeman
caliburn@comteck.com
765-669-3121

Club Phone
765-251-3663

Club e-mail
ewcc@comteck.com

.:.

CARVERS’ CORNER
(or Gary’s Gossip Column)

Remember our July Carving Show will be here before we know it. Please get your table soon and reserve you place at the banquet. If you have any nice carving related items you can donate we can still use items.

Our new sign is now hanging out front. It looks really nice.

Our beginner’s class at 6:00 on Tuesday is going well.  It’s not too late if you have someone you think might want to give it a try.

Linda Sales was here for a full class of woodburners on May 6th & 7th.   She had a great class.

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.

Our new LED lights are installed. They make a big difference for the carvers.

Dues are $10.00 + $1.00 per each family and remember it’s always Due in December.

We got a call on May 15th about Gary Gulley falling off a ladder. He had surgery but we haven’t got any new information so lets keep him in our prayers.

Your Ol’ carvin’ buddy,
Gary

.:.

Board Meeting                                                                                                                                                                                                                   We will hold our Board meeting on June 6, 2017 to conduct business.  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.

.:.          

Sunshine Corner .                                                                                                                                                                                                                                                             If you know about a club member who needs a get well card or a sympathy card please let us know.  Gary Gulley, at home, still needs prayers. Moe also needs prayers.

.:.

CALENDAR                                                                                                                                                                                 July 15-16
29th EWCC July Show

July 19-22
Buckeye Woodcarvers Round-up

August 10-13
Indiana Woodcarvers Summer Camp
Bremen, IN

August 18-20
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

.:.

July Auction

We are looking for some nice carving donations for our Auction. Tools you don’t use or paint items you’ve never used. Woodburning tips or handles, burning wood you don’t need. Knives and gouges would come in handy. It’s all TAX DEDUCTABLE.

Don’t forget “The Ghost Carvers in the Sky”. Ask Larry Fox.

.:.

OUR RECIPE CORNER  

ZuppaToscana                                                                                                                                             from the Kitchen of Mildred Freeman

INGREDIENTS:
1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

DIRECTIONS:

1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste.