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Monday, January 6, 2014

Mackinaw Island

 
Mackinaw Island - Grand Hotel
 
Mackinaw is a pleasant island located in northern Michigan. No cars, only bikes and horses. It has everything from touristy shops to unspoiled nature. If you despise touristy shops then I suggest you stay off the main strip. (But then you won't get any fudge...and afterall, isn't it really all about the fudge?) Take a pleasant stroll, or better yet, bike ride, around the island. And getting there is half the fun! Northern Michigan is spectacular in any season. To get to Mackinac you must take a ferry. That's when the fun begins. Look how blue the water is!
This is 'Michigan Blue'.
 
 As long as you're going, you might as well stay at the finest hotel on the island. That would be the GRAND HOTEL. It is not cheap. It is worth the price, however. You won't be disappointed. This is a view from the very large porch. Lots of seating...rocking chairs to be precise. Lots of them. A good place to start your day with a cup of coffee.

 
 Every guest room is different. This was ours.
 

Just outside the hotel doors is a golf course. Lovely place to sit in the sun.
 
 

Ode to Rainbow Chip Frosting

 

Ode to Rainbow Chip

 
 
 
Hey, Rainbow Chip...
Did ratings slip?
What the flip?
 
Discontinued favorite frosting
found on eBay
but it's costing!
 
Hate to knock her,
but Betty Crocker
is off her rocker!
 
 
It's the end of an era......
(sniff, sniff, sob)
 

Wedding PIE!

Let them eat PIE!


 
This fall wedding was the perfect mix of elegance and comfort. Tasteful décor and extra tasty wedding PIE helped make this event a true success. The bride and groom were wed at a beautiful apple orchard/outdoor wedding chapel along Michigan's western shore in a delightful town called Saugatuck. There is a well-known bakery nearby that produces some of the tastiest pies this side of the Mississippi! What a pleasant surprise it was to guests when the pies...and not cake...were served. Kudo's to the newlyweds for serving up a fabulous meal in a beautiful setting!


 
Not a crumb remained.....
 

Tuesday, October 8, 2013

Honey Love


Oh, how I love the little bee that brings me nectar for my tea!


This is the time of year I start longing for a nice hot cup of tea. Of course, that means I will need some honey to sweeten the brew. Fortunately, the bees have been busy and productive (as always) so my desires will not go unfulfilled. Earl Grey, Wild Orange, Country Peach and Spicy Cinnamon Apple all taste better with a drizzle of liquid gold. Hail to the honey bee!
















To make these fragrant ornaments I mixed 1 Cup of Cinnamon, 3/4 cup of Applesauce, 2 TBLS. glue and several drops of spicy essential oil to increase the fragrance factor. The dough should be about the same texture as pie crust dough. I rolled it out on a sheet of wax paper, then cut out my shapes with a cookie cutter. I used a plastic straw to poke the hole. Next, I stamped in the initials of the bride and groom whose wedding gift bags these were going into. What a sweet addition to a fall-themed wedding!
 

Saturday, October 5, 2013

Saturday, August 31, 2013

Heirloom Tomatoes and Melrose Peppers


It's Harvest Time!


I've been waiting for months to sink my teeth into this summer favorite fresh from the garden. THIS is the reason I patiently grow my heirloom tomatoes. NOTHING can compare to the taste and texture of these meaty, flavorful treasures. Of course, they seem to take forever. Mine grow very tall (7 ft.) and produce about 7-10 tomatoes. But, I grow mine in pots (large pots) so perhaps that is affecting the growth habit. This particular variety is called MORTGAGE BUSTER. Excellent. My all time favorite is MR. STRIPEY. Both varieties are full of sweet flavor and slice up beautifully. The texture is firm, solid and never, ever goopy like grocery store tomatoes.
For this tasty treat I sliced a bagel into three thin slices. Butter, a little garlic powder...pop it under the broiler. Once toasty brown I add a slice of tomato heaven and a slice of mozzarella and put it back under the broiler for a few seconds to melt the mozzarella just a bit. Finally, I top it with fresh basil (grown in a pot right next to the tomatoes, of course) and a sprinkle of balsamic vinaigrette. Have I died and gone to heaven?
Melrose Peppers
Well if all that tomato heaven wasn't enough I now have a new favorite pepper growing in my garden. Remember, my vegetable garden is grown in large pots, so I usually choose varieties that I think will do well in pots. I had read a lot about these Italian favorites and was excited to share them with my pepper-loving Italian hubby. I had no idea they would be so PROLIFIC, CAREFREE and DELICIOUS. I have probably harvested about a dozen 4" peppers from each plant and they just keep going and going.....They can be eaten green or red. They can be stuffed, sauteed or used in salads. They are SO MUCH BETTER than regular sweet peppers. Why doesn't everybody grow these? Probably because, like me, they never heard of them...till now. By all means, get yourself some Melrose peppers and enjoy! They are not as thick as regular sweet peppers and when you cook them they don't get mushy and tasteless. They hold the flavor and remain relatively sturdy when cooked. Great for stuffing. I found this tempting recipe online http://www.prouditaliancook.com/2010/08/melrose-peppers-its-chicago-thing.html
I don't want to have to enjoy these merely once a year so I have strung a few dozen of them and hung them to dry for more sauteed peppers in the chilly months ahead!
























Ceramic Apple Bowls





Ceramic Apple Bowls

I'm preparing some apple-inspired pieces for a fall wedding. These should be just right for holding caramels.
They're about 7 inches wide and slightly curved up along the edge. I rolled my slab about 1/4 thick and used a variety of items to make impressions. Then I cut out the apple shape and slightly raised the edges, using a long twisted rope of paper towelling for support. Once fired I applied dark brown glaze, wiped it off so it remained only in the recesses, and loosely dry-brushed some red and green glaze on top and popped it in the cooker for the final glaze firing.


Wednesday, August 21, 2013

Ceramic Bowl w Nature Impressions

Using Leaves
and other items
to make impressions in clay
 
As an art teacher I look forward to having time to create, play and experiment with new idea's during the summer months. I've been making ceramic pieces with impressions of leaves for several years and wanted to incorporate some 'man made' impressions as well. Mixin' it up was lots of fun and produced some interesting pieces. I also experimented with glaze applications that seemed appropriate for this style. By the time the fun was over there was a whole lotta mess and several finished pieces that will become gifts for friends and family.
I have a lot of variety of leaves in my backyard and selected ones that were hearty and had raised veins. Naturally, thin leaves don't leave much of an impression. Likewise, if the veins were too thick, particularly the center vein, I reduced the thickness by slicing off a portion. I found that if a very deep impression is made the bowl or platter would occasionally crack along the deep impression during firing. I laid the leaves on with the veins against the clay and used a rolling pin to make the impression. Pressing with your fingers will not be effective. I put all the leaves down at once and left them in place after rolling. I cut a circle out AFTER the impressions were made. If you cut the circle out first the force of the impressions will distort the circle and you will have to re-cut it. Once I cut the circle out I removed some of the stiff leaves and placed the circle on top of my bowl mold and gently pressed the clay into shape. The bowl mold was made by pouring plaster of paris into a bowl.
The clay should remain on the bowl mold until stiff, but not dry as it will crack if left on the mold too long. When I worked outside on a hot, sunny day the clay was stiff in one hour. Indoors, at average temperature it took about 3-4 hours.
After bisque-firing the bowl I applied a dark brown glaze, then wiped it off so it remained in the impressions. Then I applied various colors of glaze using brisk, light strokes. Some colors were overlapped. Finally, I applied clear glaze and made sure the entire surface was covered.
Besides using leaves, I also found other items from nature that made wonderful patterns and textures. Shells, a seed pod and an odd little pine cone rolled along the surface added interest. Man-made items that seemed to fit in well with the nature items included lace, buttons and my own stamps made of (fired) clay.
















 

 




Hydrangea

Hydrangea....what can I say about you? A big flower made of little flowers. Never goes out of style. Changes color. Huge, small, short, tall.....I love Hydrangea!