Archive for October, 2017

Chip Chatter for October 2017

Posted in Carver's Corner, Our Recipe Corner, Woodcarving on October 3, 2017 by ewcc

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

President – Jeff Moore

Newsletter – Gary Freeman

Website – Bob Freeman

Club Phone

Club e-mail


(or Gary’s Gossip Column)

Hello everyone, Bob Freeman here, hijacking my old man’s column. As you know, he’s got a tough battle ahead of him. I know he and my mom appreciate all your thoughts and prayers. I know I sure do. You’re all family and your support means the world to us.

Dad plans to attend Artistry in Wood in Wilmington this month and the Cincinnati Carvers Guild event next month.

Yes, he’s tired, but his spirits are high. He’ll have a better outlook on the road ahead after this week’s meeting with the oncologist.

On another note, we still need to do something about the birds getting in on the third floor. I’d be willing to lend a hand. I suspect we need to screw up a sheet of plywood over the hole in one of the closets up there, but I wouldn’t mind us doing some additional exploring to make sure that’s the case. Maybe we can make time on the 28th to give it a go.

Here are some gentle reminders —

First, a hearty thank you to all those still continuing to help out with the Comfort Birds.

Rich Wetherbee will be here to instruct on October 28th ($170.00 for wood or clay) and we’ll also be hosting our annual Ornament Carve that day. Come on out. It’s sure to be a real hoot.

Randy Hurst will be giving a Cowboy Santa class November 4 – 5th.

Don’t forget the December Carry-in and Auction. Donations are still needed and ideas are most welcome.

Speaking of December, it’s just around the corner, which means it’s Dues collecting time. Just $10.00 + $1.00 per additional family member.

Alba Gu Brath,


Board Meeting

We’ll hold our next Board Meeting on December 5, 2017 at 5:30 to conduct business. All are welcome. We need officers present and accounted for and require five board members for a quorum.  If you have any ideas for subjects that need covered, drop us an email.



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

—October 28
Ornament Carve

—October 31
Trick or Treat
5:00 – 8:00

—November 4-5
Randy Hurst

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

—December 9
Carry-in and Live Auction

—March 24, 2018
Raintree Show

—July 21-22
E.W.C.C. July Show


Sunshine Corner

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

Please continue to keep Gary and Mildred Freeman in your prayers.


December 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.



Venison Steak with Onions & Mushrooms
from the Kitchen of Bob & Kim Freeman 


1/4 cup butter
3 onions, peeled and sliced
1 teaspoon dried thyme
1 pound venison
1/2 pound fresh mushrooms
3 tablespoons fresh chopped parsley
1 pinch of garlic

Start by caramelizing the onions. Heat 2 tablespoons of the butter in a large saute pan over medium-high heat. When it’s hot, add the onions and toss to coat. Cover the onions, turn the heat down and cook slowly, stirring once in a while. You are looking for them to slowly soften and brown, not scorch on the edges. After 10 minutes or so, they’ll start to get soft. Sprinkle salt over them and let them cook some more. When they are just starting to brown, add the thyme. Cook until they are a nice brown. Remove and set aside. The onions can be made in advance.
While the onions are cooking, take the venison out of the fridge and salt it well. Let it come to room temperature the whole time you are cooking the onions.
When the onions are done, wipe out the pan and add the remaining butter. Pat the venison dry with a paper towel and sear it over medium-high heat, turning it to make sure all sides are well browned. Let the meat rest on a cutting board.
While the venison is resting, put the mushrooms in the pan and turn the heat to high. Sear the mushrooms until they release their water. When the water has almost boiled away or when the mushrooms begin to brown, add some more butter and saute hard until the mushrooms are nicely browned. Salt them as they cook.
Once the mushrooms are ready, add back the caramelized onions along with the parsley and garlic. Toss to combine. Heat through, then plate and serve.