Your Chip Chatter for March 2018

The Chip Chatter for March 2018
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)

Hello, all. Dad is not feeling up to snuff so I’m picking up the gauntlet this month. Please keep the old man in your thoughts and prayers. Hopefully he’ll be back in the saddle soon enough.
Turnout for the free woodcarving classes on Tuesday nights have been outstanding with a number of enthusiastic newcomers joining our ranks. We have high hopes that many of them will be in it for the long haul. We’re looking to add a “Beginner’s Category” to our July show to accommodate all these fresh faces.
We’re making terrific progress on the comfort birds and are nearly halfway to our goal. Keep up the great work.
Progress thus far on the second floor renovation has been slow. Carpet has been removed in the first bedroom, while half the carpet has been removed in the second. We’re reaching out to the contractor to light a fire under him.
New Helvie knives are in the case. Buy now and buy often.
I’m sure there are plenty of things I’m forgetting. Watch for an addendum to be added later in the week once dad tells me what I left out.
—Bob

.:.

Our Recipe Corner

PEA SALAD
from the Kitchen of Bob Freeman

Ingredients

1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon white wine vinegar
Coarse salt and freshly ground pepper
1 pound frozen peas (do not thaw)
1/2 small red onion, halved lengthwise and thinly sliced (1/2 cup)
1/4 cup packed fresh flat-leaf parsley leaves
4 ounces bacon (about 4 slices), chopped
2 ounces aged white cheddar, shaved or coarsely grated

Directions

1. Whisk together mayonnaise, sour cream, and vinegar in a large bowl; season generously with salt and pepper. Fold in peas, onion, and parsley. Refrigerate at least 4 hours.
2. Meanwhile, cook bacon in a large skillet over medium heat until browned and fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain and crisp.
3. Let salad stand at room temperature for 10 minutes. Gently fold in cheddar and bacon just before serving.

.:.

2018 Officers 

 Jeff Moore is President
Jack Shelton is 1st Vice
Steve Fowler is 2nd Vice
Jim Stewart is Treasurer
Mildred Freeman is Financial Secretary

.:.

Calendar

March 24
Raintree Show

April 14-15
Linda Sales

July 18-20
Dwayne Gosnell Seminar

July 21-22
E.W.C.C. July Show

.:.

WOOD MAGICK

Ran across an interesting website for Ales the Woodcarver. I was looking for a template for an Odin woodcarving and found a terrific piece by this artist. Check the site out here: http://alesthewoodcarver.blogspot.com/2014/05/odin-wood-spirit.html

 

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