The Eastern Woodland Carvers Club of Converse, Indiana in Miami County, is a non-profit organization made up of people who just love to do wood carving. The club has a membership around 250, and members meet for open carves on Tuesday nights starting at 6 PM, at 101 South Jefferson Street. Throughout the year the club conducts projects together, holds seminars and workshops, maintains a carving library, hosts the EWCC July Carving Show, Ornament Carve & Halloween Trick or Treats, and a December Show that are open to the community.
Chip Chatter for November/December 2018
Posted in Carver's Corner, Our Recipe Corner, Woodcarving on November 14, 2018 by ewcc
Chip Chatter: September/October 2018
Posted in Carver's Corner, Our Recipe Corner, Woodcarving on September 11, 2018 by ewcc
Your Chip Chatter for April 2018
Posted in Carver's Corner, Our Recipe Corner, Wood Magick, Woodcarving on April 4, 2018 by ewccThe Chip Chatter for April 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)
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 caliburn@comteck.com or you can give me a ring at 669-3121.
—Bob
.:.
Our Recipe Corner
LIVER & ONIONS
from the Kitchen of Bob Freeman
Ingredients
- 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
Instructions
- Preheat oven to 325 degrees.
- Brown bacon in a pan.
- Wash the liver and slice in to thin slices.
- Rinse well and pat dry.
- Mix the flour, garlic powder, salt, and pepper.
- Grease the bottom of a 9×13 inch baking dish with the bacon grease.
- Dredge the liver slices in the flour mixture and place in the baking dish.
- Slice the onions and peppers and layer on top of the liver mixture.
- Add spice to taste if you like (I like to add a bit of chili powder and garlic & herb seasoning).
- Cut butter in to small pats and place over sliced onions and peppers.
- Add water to the pan to keep all moisture from cooking off.
- 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.
- While cooking, crumble or cut bacon into little pieces.
- Remove from oven and sprinkle with bacon pieces.
- 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
.:.
Calendar
April 14
Open Carve & Woodburning
May 19-20
Linda Sales Woodburning Class
$85
June 24-25
Randy Hurst Class
$70
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.
—Bob
Your Chip Chatter for March 2018
Posted in Carver's Corner, Our Recipe Corner, Wood Magick, Woodcarving on March 7, 2018 by ewccThe 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
Your Chip Chatter for February 2018
Posted in Carver's Corner, Our Recipe Corner, Woodcarving on February 1, 2018 by ewccThe Chip Chatter for February 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)
I hope you’re all having a great year and not too many have been fighting the old flu bug. Mildred and I have been fortunate to have missed out on it.
I’ve been getting a lot of calls on the newspaper article on the beginners carving class on February 20. Sounds like we will have a full class. Jeff will start off with relief carving, and then I plan on doing a small in the round snowman. We’ll work out the others as we go.
Here is a hearty thank you to all those still continuing to help out with the Comfort Birds.
It’s Dues collecting time. Just $10.00 + $1.00 per additional family member.
Your ol’ carvin’ buddy,
—Gary
.:.
Ashland Area Woodcarvers
Caricature Carving Class
Steve Brown is having a seminar at the Ashland Ky. club on May 18, 19, 20, 2018.
Steve is planning on a three day class and he is bringing Dwayne Gosnell and Roger Stegall, it is going to be like the CCA event where you do one day with each instructor.
We need at least 24 students to have enough to do it; we have about 12 or so already signed up. If anyone from EWCC is interested in coming I can give them information on some lodging in the area.
I am currently talking to a Best Western and a Holiday Inn in the area for a special rate but I don’t know how that will turn out. Gina said that you could probably get the best rate buy using Travelocity or one of the travel sites.
.:.
News and Notes
Sadly I am reporting the passing of Dr. Charlie Sabo,a Lexington carving friend. He was a constant visitor at Artistry in Wood and came to our July Show a couple of times.
.:.
Our Recipe Corner
from the Kitchen of Margie Sabo
Chicken Dorito Pie
Ingredients: 3-4 Chicken Breasts
1 Can Mushroom Soup
1 Can Ro-tel Tomatoes / Chiles
1 Bag Doritos – Nacho Cheese
2 Cups Cheddar Cheese
Directions:
Boil Chicken & de-bone, Lightly grease Casserole dish & Place a layer of Doritos ( ½ bag crumbled) on bottom. Layer Chicken on Doritos, Pour soup over mixture & crush tomatoes & pour over entire casserole dish. Add the 2 cups of cheese and cover entire contents.Bake at 350° for 30 minutes until Cheese is golden and bubbly.
.:.
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.
.:.
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 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
.:.
Manor Care
Larry Yudis
Rm #145A
815 E. Locust
Davenport, IA 52803
Get well cards always help.
Chip Chatter: January 2018
Posted in Carver's Corner, Our Recipe Corner, Wood Magick, Woodcarving on January 9, 2018 by ewccThe 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
.:.
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
.:.
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.
.:.
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 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
.:.
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.
.:.
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.
Chip Chatter: December 2017
Posted in Carver's Corner, Our Recipe Corner, Wood Magick, Woodcarving on November 26, 2017 by ewccThe Chip Chatter for December 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)
On December 7th our Holiday month will start off with a bang. The Converse Historical Society and the Eastern Woodland Carvers Club will join in with the rest of Downtown Converse for an old fashioned party. So many things will happen in Downtown Converse it’s impossible to name them all Just come on into downtown at 5 p.m. and hang around until 8 p.m. I know the EWCC will have a free raffle along with the Historical Society. On December the 9th the Carving Club will hold it’s 29th Annual Carry-in and Live Auction. We do have many wonderful items for the auctions already with many more items expected in before the evening starts, The Carry-in starts at 5:30 then a few special prizes and the Auction begins around 7 to 7:15. Remember it’s all TAX DEDUCTIBLE.
I missed my plans to attend the Cincinnati Carvers Guild Show on November 11-12th this month due to health setbacks,
Here is a hearty thank you to all those still continuing to help out with the Comfort Birds.
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.
Your ol’ carvin’ buddy,
—Gary
.:.
Calendar
December 7
Christmas in Converse
5-8pm
December 9
Carry-in and Live Auction
March 24
Raintree Show
July 21-22
E.W.C.C. July Show
.:.
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.
.:.
December Meeting
We’ll hold our December Meeting on Tuesday the 12th and elect our officers for one more year
Jeff Moore is President Jack Shelton is 1st Vice Steve Fowler is 2nd Vice Jim Stewart is Treasurer Mildred Freeman is Financial Secretary
Nomination may be made from the floor.
Don’t forget the monthly project, Knife Sheath, and win some big prize money.
.:.
Our Recipe Corner
Easy Apple Pie
from the Kitchen of Suzi Brown
Ingredients
One 16.5 Oz tube of Pillsbury refrigerated sugar cookie dough
One 20 oz. can of apple pie filling
Cinnamon sugar (1/4 cup of granulated sugar & 4 teaspoons of ground cinnamon)
Instructions
Press 2/3 of the cookie dough into the bottom of an 8×8 or 9×9 baking pan.
Sprinkle with 2/3 of the cinnamon sugar.
Spread the apple pie filling over the cookie base.
Take small amounts of the remaining cookie dough, flatten it slightly and place over the pie filling. It will not cover the pie filling completely.
Sprinkle with the remaining cinnamon sugar mixture.
Bake in a 350* oven until the cookie dough is baked – mine took about 35-40 minutes.
Allow bars to cool and cut into squares.
.:.
Wood Magick
Smaug brought to life in wood…
On deviantart, the artist known as Thorleifr has posted images of his carved rendition of Smaug based upon the brilliant illustration by John Howe known as Smaug the Golden.
Based in Switzerland, Thorleifr has a deep appreciation of the Lord of the Rings and The Hobbit films, the art of John Howe, and the world of Middle-earth.
He is also quite talented. I would certainly love to have something similar in my own collection…
Your Chip Chatter for November 2017
Posted in Carver's Corner, Our Recipe Corner, Wood Magick, Woodcarving on November 2, 2017 by ewccThe Chip Chatter for November 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)
I’m back again although a bit late. Still not firing on all eight cylinders yet. Remember to keep me posted on news that needs to be added monthly.
I’m still planning to attend the Cincinnati Carvers Guild Show on November 11-12th this month.
Bill Taylor brought in two 4X8 sheets of foam and he and Bob Alexander worked on covering the holes on the 3rd floor to keep out the starlings..
Here is a hearty thank you to all those still continuing to help out with the Comfort Birds.
Rich Wetherbee was here for a visit and instructed on October 25th . We hosted our annual Ornament Carve on October 28th and had a grand total of 387spooks.
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.
Your ol’ carvin’ buddy,
—Gary
.:.
Calendar
—November 4-5
Randy Hurst
$70.00
—November 11-12
Cincinnati Carvers Guild
Clarion Hotel
3855 Hauck Rd
Cincinnati Ohio
—December 9
Carry-in and Live Auction
—March 24
Raintree Show —July —July 21-22
E.W.C.C. July Show
.:.
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.
.:.
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. Please remember all of you good cooks, pies and cakes bring in some nice bids, Remember it’s all TAX DEDUCTABLE. We already have some nice items.
.:.
OUR RECIPE CORNER
Fudge Pie
from the Kitchen of Arlene Clements
Ingredients:
1 Cup Sugar
3 Tablespoons Cocoa
½ Cup Flour
Mix together
Blend in:
—1 stick melted butter or margarine
—Eggs
—1 Teaspoon Vanilla
Directions:
Pour into buttered pie pan and bake on 350° for 25 minutes. If glass pan is used bake at 325°. Don’t bake too long, center should be soft. Makes 2 – 3 as easy as one, freezes fine.
.:.
WOOD MAGICK
I’d like to draw your attention to the work of Garth Meacham, who lives and carves in Winnipeg, Manitoba. I met Garth through twitter and he often shares his work, both new and old, there and on his facebook page.
Here’s something he said about how he became drawn to his art —
There is a magic to the early Scandinavian art form. The lines of the Viking ship are breathtaking. The craftsmanship that hand carved the keel, ribs and planking was justified in the way the ship handled in the rough seas. I saw my first blackened hull of an ancient Viking ship in Copenhagen in 1958. Although my family was a little late and the museum was closing we were allowed into a large room where the ship rested. I could only stare in awe. It was as if something very familiar to me was taking me back in time. Very hard to explain, but the mind of a 7 year old is fertile ground for the imagination to run wild. The sight of a rusted Viking sword hanging on the wall in a glass case only fueled the fire.
Chip Chatter for October 2017
Posted in Carver's Corner, Our Recipe Corner, Woodcarving on October 3, 2017 by ewccThe Chip Chatter for October 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)
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,
—Bob
.:.
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.
.:.
Calendar
—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
$70.00
—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.
.:.
OUR RECIPE CORNER
Venison Steak with Onions & Mushrooms
from the Kitchen of Bob & Kim Freeman
Ingredients
1/4 cup butter
3 onions, peeled and sliced
Salt
1 teaspoon dried thyme
1 pound venison
1/2 pound fresh mushrooms
3 tablespoons fresh chopped parsley
1 pinch of garlic
Instructions
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.
Your September 2017 Chip Chatter
Posted in Carver's Corner, Our Recipe Corner, Wood Magick, Woodcarving on August 31, 2017 by ewccThe Chip Chatter for September 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)
The C.C.A. Carving Show & Seminar was just great again. Attendance was too good and the weather was decent. We had a ball. Our raffles went well and we made some money. All items were donated.
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. Dick Belcher cut out some birds and carved some too.
There is a possibility that Rich Wetherbee may be here in October for a class. $170.00 for wood or clay October 28-28th and 8 – 12 students. Let me or Steve know now. Randy Hurst will be here November 4 – 5th for a class on a Cowboy Santa.
Start making plans for the December Carry-in and Auction. We need donations.
Dues are $10.00 + $1.00 per each family and remember it’s always Due in December.
Your ol’ carvin’ buddy,
Gary
.:.
Board Meeting We We’ll hold our Board meeting on September 5, 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.
.:.
Calendar
—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
$70.00
—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.
Mary Manuwal had shoulder surgery.
Rick Estes is having treatment for Prostate Cancer, prayers for both and all in need of prayers.
Condolences to Mildred, whose father passed away August 21
.:.
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.
.:.
July Show Winners
Chuck Leming Spoon Award – Steve Fowler
Founders Santa Award – Farley Baker
Linda Haines Animal Award – Beth Bui
.:.
OUR RECIPE CORNER
Mom’s Goulash
from the Kitchen of Pam David
Ingredients:
1/2 lb. macaroni
1 1/2 lbs. ground beef
1 large onion, diced
garlic salt, pepper, chili powder, & hot sauce to taste
2 (14.5 oz.) cans whole stewed tomatoes, undrained
2 tablespoons ketchup
Tomato juice as needed
Instructions:
Cook the macaroni to al dente according to package directions.
While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a Dutch oven.
Drain and season with spices to taste.
In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup.
Drain macaroni and add to the beef mixture, stirring well.
Taste and add additional seasoning as needed.
I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like. Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time
.:.
Wood Magick
—The History of Norwegian Woodcarving
In Norway, woodcarving is an ornamental art form that has a long history dating back before the Viking era (ca. 800 – 1050 A.D.). The level of quality of the earliest examples of woodcarving from this time indicates that by the Viking era woodcarving already had a strong tradition. Therefore, it seems that the majority of the woodcarving done during the Viking era was crafted by trained artists.
As time passed and tools became more accessible to those untrained in the craft, such as farmers, woodcarving became more prevalent among the everyday lives of the people.
Besides Norway’s iconic stave churches, woodcarving was used to adorn functional items such as butter dishes, bowls and boxes, as well as houses and barns. The motifs of animals and plants, as well as geometric designs often blending and developing as people came into contact with new styles of woodcarving.
Today, woodcarving has become a more refined craft and a rare art form. While the tradition continues, it is no longer common to see woodcarving influencing every aspect of our daily lives. Rather, woodcarving is once again mainly practiced by trained artists, instead of the common man.
—Carved Figures
Woodcarving was not exclusively used in Norway for the ornamentation of buildings and objects. There is also a long standing tradition of figure carving, often figures of animals and humans. The early examples of carved figures in Norway are believed to have been used as charms for protection or good-luck. Carved figures were often seen mounted in houses or standing guard of buildings. Today, figure carving has become a traditional folk art practiced in both Norway and in North America.
—The Wood
Wood was a universal material in early Norwegian construction and crafting. Due to the topography and climate in Norway the different types of wood (pine, spruce and birch) used were often not harvested until they had grown for 75 to 100 years due to slow tree growth. Once harvested, the wood would be used to make almost everything from buildings and vehicles to hinges and tools.
The natural curve, twist and burls in the wood where used to the advantage of the carvers. By following the natural shape of the wood when a curved piece was needed, Norwegians constructed stronger items that would last longer. Many bowls were made from hallowed out burls and followed the natural grain of the wood.
—Types of Tools
The first woodcarving tools in Norway were handmade and simplistic. As time passed, more refined and specialized tools for woodcarving were created. Tools such as gouges, curved and straight knives, as well as axes are known to have been used. However, when Norway was under Denmark’s rule from 1380 to 1814 a royal decree from the Danish king made it illegal for Norwegian farmers to use specialized woodcarving tools. During this time farmers were forced to use mainly knives and axes to continue their woodcarving.
—The Differentnt Styles of Woodcarving
When it comes to the actual carving of the wood there are two main techniques seen in Norway:
• Karveskurd, or chip-carving, is most recognizable by its geometric patterns that have sharp surface edges and finish at a point in the bottom of the groove. This style of woodcarving is most common in the western part of Norway as well as the coastal area to the north and south.
• Flatskurd, or carving in low relief, is often used to create simple vine tendrils with leaves. It is also typical to see Flatskurd used to ornament architectural columns and moldings. This style of woodcarving is most common in parts of southern Norway, especially in Valdres, Hallingdal and Telemark.
While woodcarving techniques vary across Norway, different designs and motifs developed in certain areas:
• In Telemark, the wood sprouted into rococo leaves and flowers to the degree that it resembled rosemaling.
• Gudbrandsdalen favored the Baroque acanthus leaf. Here the renowned døleskurd was developed.
• Trødelag developed the broad-leaved vine so typical of this area.
• In conservative Setesdal, the Romanesque vine was preferred.
