Your Chip Chatter for April 2018

The Chip Chatter for April 2018
Published by Eastern Woodland Carvers Club Inc.

Jeff Moore

Gary Freeman

Bob Freeman

Club Phone

Club e-mail


Carvers Corner
(or Gary’s Gossip Column)

Hi, gang. I’m filling in for dad again this month. He’s still a bit under the weather, but I’m sure those of you fortunate enough to attend the Tuesday Night Open-Carve on April 3rd can attest, he’s still hanging in there.

The drive to increase membership and spread the love of woodcarving through the Tuesday Night Free Classes continues to impress. What an amazing turnout we’re seeing week in and week out. Everyone involved is to be commended for giving of their time and showing patience with these newcomers. Hopefully this will spark a lifelong interest and dedication to this artform.

Progress is being made upstairs. Once the floors are completed and all the furniture is moved back in, it would be nice if we could take a little time to do a quick pass over the stairwells and third floor, just to tidy things up a bit. There are dead flies (hundreds), birds (a half dozen or so), and bats (a couple) lying about.

Comfort birds: Keep ’em coming, but be sure to take your time with them. Remember what they’re for. Every single one of them is going to mean something special to the people who receive them.

Be sure to check the calendar in this month’s newsletter for some additions.

I wish I had a little gossip to share, in keeping with dad’s sub-title, but unfortunately, all I have for you is what’s laid out above. If you have anything to share, drop me a line at or you can give me a ring at 669-3121.



Our Recipe Corner

from the Kitchen of Bob Freeman


  • 1 pound of liver (beef or deer)
  • 1/3 cup flour
  • 1 tsp each of garlic powder and salt
  • 1/2 tsp pepper
  • 2 medium onions
  • 2 bell peppers
  • 1/3 cup of jalapeno peppers
  • 4 slices of bacon
  • 2 tbsps of butter
  • 2 tbsps of water


  1. Preheat oven to 325 degrees.
  2. Brown bacon in a pan.
  3. Wash the liver and slice in to thin slices.
  4. Rinse well and pat dry.
  5. Mix the flour, garlic powder, salt, and pepper.
  6. Grease the bottom of a 9×13 inch baking dish with the bacon grease.
  7. Dredge the liver slices in the flour mixture and place in the baking dish.
  8. Slice the onions and peppers and layer on top of the liver mixture.
  9. Add spice to taste if you like (I like to add a bit of chili powder and garlic & herb seasoning).
  10. Cut butter in to small pats and place over sliced onions and peppers.
  11. Add water to the pan to keep all moisture from cooking off.
  12. Place in oven and cook at least 30-40 minutes until well cooked and onions are soft. It may take up to an hour depending on the thickness of the liver slices.
  13. While cooking, crumble or cut bacon into little pieces.
  14. Remove from oven and sprinkle with bacon pieces.
  15. Enjoy!


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



April 14
Open Carve & Woodburning

May 19-20
Linda Sales Woodburning Class

June 24-25
Randy Hurst Class

July 18-20
Dwayne Gosnell Seminar

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


Sunshine Corner

Sad to report the passing of Jackie Irie. Please keep her family in your thoughts and prayers.

Happy to share that Jane Peterson is doing well after receiving a pacemaker.


Wood Magick

As some of you may know, I’ve been playing fantasy roleplaying games for forty years now. I’m always looking for ways to integrate woodcarving and woodburning into my hobby. Crafting is certainly a subset of the Dungeons & Dragons community and, just so you folks know, there is manoney to be made catering to the people who play the game.

One such example is the work of Wyrmwood: Quality Gaming Supplies.

Wyrmwood is a small, customer-focused company founded by three friends, whose mission is to deliver exceptional craftsmanship and high quality materials to the tabletop gaming community.

Thye use a variety of woods in their products including red and white oak, hickory, cherry, black walnut, lacewood, black poisonwood, wenge, spalted tamarind, purpleheart, flame box elder, wych elm burl, and gabon ebony, to name but a few.

If you have any questions, I’d be happy to discuss this with those interested in getting involved.



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