The Chip Chatter for January 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
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Carvers Corner
(or Gary’s Gossip Column)
Happy New Year to you all. See you on January 9th for our club meeting. I hope you are staying warm on these really cold days. I’m glad we canceled two weeks of Open Carve over the holidays as it was frigid nearly every day.
On December 7th we celebrated Christmas in Converse. Our Live Auction on the 9th was loads of fun again this year. Just got word that Larry Yudis is in a long term care facility recuperating from a broken patella. Prayers will be appreciated.
Here is a hearty thank you to all those still continuing to help out with the Comfort Birds.
Our Snow Birds have headed south for the winter. Jerel & Tammy Roe are sailing in the Gulf of Mexico and Dave & Mary Johnson are in Texas. Anyone I missed just let me know.
It’s Dues collecting time. Just $10.00 + $1.00 per additional family member.
Your ol’ carvin’ buddy,
—Gary
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Board Meeting
We’ll hold our next Board Meeting on March 6, 2018 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 a note.
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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
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CALENDAR
March 3-4
Miami Valley Woodcarvers Show
March 24
Raintree Show
April 14-15
Linda Sales
July 18-20
Dwayne Gosnell Seminar
July 21-22
E.W.C.C. July Show
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Our Recipe Corner
from the kitchen of Jim Stewart
Applesauce Gingerbread
An autumn recipe if there ever was one, this gingerbread is heavenly when served warm, with or without whipped cream or vanilla ice cream. You don’t need an electric mixer for this easy recipe — just a big spoon and a willingness to stir.
Ingredients: 1 cup melted butter (2 sticks)
1 cup firmly packed brown sugar
1/2 cup molasses
2 large eggs, lightly beaten
1 cup applesauce
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
Directions:
1. Preheat oven to 350°F. Grease and flour a 9×13-inch baking dish, or use baking spray with flour.
2. Combine the melted butter, brown sugar and molasses in a medium mixing bowl. Add the eggs, stir in the applesauce and beat well.
3. Sift the flour, baking soda, ginger and cinnamon into the batter. Stir well, scraping sides of bowl and mixing thoroughly.
4. Pour into the prepared baking dish, and bake for 35 minutes, or until a toothpick inserted in center comes out clean.
5. Remove from oven and allow to cool for 10 minutes before cutting.
Makes about 12 servings.
Here’s a tip for working with molasses: Measure the molasses in the same, unrinsed cup you used to measure the butter. The molasses will slide out of the cup without leaving a drop behind. Of course, this works with honey, too.
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Wood Magick
Connor and I are of a mind to carve a viking longship in 32mm scale. As it will be our first project of this kind, our expectations are low and we don’t presume to come anywhere near the thing pictured above, but we’re eager to tackle the thing just the same.
Any advice as we get under way will be appreciated.
