WAXING, BOOKBINDING AND BRIDGETTE

IT WAS AN EXCITING, EXHILARATING DAY....  WOW, THE FIRST CLASS TO GET WAXY IN. YES, YIPPEE!   THE MORNING WAS GLORIOUS WITH CLEAR SKIES AND COOL TEMPERATURES.  BY AFTERNOON NOT ONLY WERE WE ALL BUBBLING UP WITH ENTHUSIASM, BUT THE TEMPERATURES WERE RISING IN AND OUTSIDE. HOT, HOT, HOT......

 BRIDGETTE EXPLAINS HOW TO CAPTURE A STORY IN A WAXY FASHION

BRIDGETTE, PATIENTLY EXPLAINS HER DELICIOUS PROCESS AND  SHARES HER KNOWLEDGE

HOW TO COLLAGE A PHOTO ON TO YOUR PAGE.

FUSING A  TRANSFER

WACKING A HOLE INTO YOUR COVERS

ADD A TEXTURED ELEMENT  ON TO YOUR  PAGES

A STITCH IN TIME..... DON WATCHING AND LEARNING THE BINDING PROCESS
CURVED NEEDLE OR STRAIGHT?

DON WORKING ON A PAGE IN HIS BOOK, THE PAPER WAS HAND MADE IN GUATEMALA...AND IT WAS TO DIE FOR!

TERRI CHOOSING FROM HER STASH

LISA ADMIRING HER WORK

TRACEY  CONCENTRATING ON HER FABULOUS SEA URCHIN MOTIF

LINDA ADDING ANOTHER WAXY LAYER

JO SMILING BECAUSE SHE FOUND AN IMAGE SHE LIKES

KERI, GETTING READY TO SCRAPE THE DEVIL OUT OF HER COVER

BECKY, SHOWING US A WORK IN PROGRESS

KRISTINA  NOT SURE I SHOULD TAKE HER PICTURE

STEVE HAPPY  THAT HIS BOOK IS PRESS AND PROGRESSING

IRENA HAPPY TO BE  GETTING WAXY

ANN SO HAPPY WITH HER RESULTS!

A PAGE FROM BZ'S BOOK

BRIDGETT'S IMAGINATION AT WORK FOR A FUTURE PROJECT

               BRIDGETTE THANK YOU FOR A MOST WONDERFUL CLASS AND MEMORIES.  CAN'T WAIT TO FINISH MY BOOK.  TO THE ENTIRE CLASS THANK YOU FOR ALLOWING ME TO PHOTOGRAPH YOU, SHARING YOU MATERIALS, JOY AND LOVE OF ENCAUSTICS WITH ALL OF US,                                

PRE FUNK ART DAY IN PORTLAND

MY TRIP TO ENCAUSTICAMP STARTED WITH A SWEET TOOTH OF A B'FAST AT THE FAMOUS VOODOO DOUGHNUT SHOP.  OMG! THEY ARE BY FAR THE BEST DONUTS I HAVE EVER EATEN AND THEY STAY FRESH FOR AT LEAST TWO DAYS ( YES I BROWN BAGED ONE AND SECRETLY NIBBLED ON IT FOR TWO DAYS)

DRIVING BY AMANDA IN THE MOST AWSOME NEON BLUE SPORTS CAR....
WELCOME TO THE HOUSE OF SIN.....FULLY FAB DONUTS

 BOXES STACKED TO THE SKY BECAUSE THE CHOICES ARE ENDLESS AND ALL DEVINE!

A CUPA JOE AND BACON MAPLE 

GOING, GOING...... GONE

THE ENCAUSTICAMP CROWD GATHERED AND IN THE MIDDLE OF SUGAR OVERLOAD I FINALLY MET MY DARLING BECKY (AFTER ALL THOSE EMAILS)

SNAZZY DECORE TO HELP YOU WASH DOWN THE DONUTS

TRISH'S (WITH  PATRICK BY HER SIDE) FIRST ANNOUNCEMENT FOR ENCAUSTICAMP 2012

DID I SAY FRESH? AND TONS TO CHOOSE FROM?

YOU NEED A LITTLE VOODDOO IN YOUR LIFE

NEXT STOP:  SCRAP ( one persons junk is an other's treasure)
PATRICK AND TRISH 

THE EVER SO SHY DON, PEEK AROUND THE CORNER
YES, HE FOUND SOME TREASURES

ART SUPPLIES GALOUR @ MUSE ART & DESIGN, WE ARE LISTENING TO A  LITTLE INFO ON THE NEW SPACE : B E A U T I F U L

BZ PLAYING WITH HDR ON HER CAMERA.  

FALLING IN LOVE WITH CARL'S WORK

100 LAYERS LATER

I JUST LOVE THE COLOR AND BLENDING

MEET N GREET THE ARTIST

WE ARE CAPTIVATED BY HIM

MORE OF THE GROUP GIVING THEIR UNDIVIDED  ATTENTION

OK, SO KNOW I WANT TO SEE HOW WELL YOU WERE LISTENING TO ME.  HIP TOURCH MAKES THE BEST FUSING AND LUSTER

FINALLY WE ARRIVE AT ENCAUSTICAMP FOR A DELISHES POTLUCK DINNER

WHAT A WONDERFUL WAY TO END A FABULOUS DAY

GOOD NIGHT LADIES AND GENTS ( DIDN'T GET DARK UNTILL 10 PM)  BUT OH HOW FRAGRANT AND DELIGHTFUL THE PACIFIC NORTHWEST AIR FELT AT NIGHT!

JUMPSTART TO CREATIVITY

 JUMPSTART TO CREATIVITY IS THE BRAIN CHILD OF JESS GREEN.  I WAS ONE OF THE LUCKY PARTICIPANTS THANKS TO MY NEW FRIEND AMANDA JOLLEY.   CHECK HER OUT JUMPSTART TO CREATIVITY ON FB AND WHEN JESS IS IN YOUR NECK OF THE WOODS JOIN THE FUN.

WATCH, LEARNAND PLAYING WITH MONO PRINTS IN ENCAUSTIC'S..... I JUST LOVE IT! SO EASY AND A FUN WAY TO PLAY TO GET WAXY... 

THE EVER SO TALENTED AND WONDERFUL ENCAUSTIC LADY LINDA WOMACK, THANK YOU FOR YOUR GLORIOUS SMILE AND FABULOUS INSTRUCTION

JESS'S TRAVELING SUITCASE FULL OF CREATIVE FOR YOU TO TRY

BEAUTIFUL JESS GREEN AND HER LITTLE FOLDED MAKE AND TAKE BOOK

WELL ANYONE WHO KNOWS ME, KNOWS THAT I DON'T WAIST TIME.  SO WITH IN A HALF HOUR OF LANDING IN PORTLAND OREGON LAST WEEK I WAS PICKED UP AND BROUGHT TO  LINDA'S TABLE MAKING A MONO PRINT.  I HAD A BLAST.  FOLLOW ME IN THE NEXT FEW DAYS AS I REMINISCE ON MY ADVENTURE AT ENCAUSTICAMP IN SALEM OREGON.   

DOUBLE DUTCH TREATS

I LOVE DARK CHOCOLATE, AND YES I WILL ADMIT I'M A CHOCOLATE SNOB.....SO WHEN B'WANA SURREPTITIOUSLY PUT THE RECIPE FOR FOOD PROCESSOR CHOCOLATE MOUSSE ON MY PILE OF READING... I WAS SKEPTICAL.... BUT AS THEY SAY THE PROOF IS IN THE PUDDING... OR IN THIS CASE THE MOUSSE.
FROM THE WALL STREET JOURNAL 5/26/2012

BILL HUTTON'S CHOCOLATE MOUSSE
7 OZ SEMISWEET OR BITTERSWEET CHOCOLATE (NOT MORE THAN 62% CACAO) COARSELY CHOPPED
1/3C MILK (THE REALY DEAL PLEASE)
2T SUGAR 
PINCH SEA SALT
2 T FLAVORLESS VEGETABLE OIL (CANOLA OR I USED PISTACHIO)
1 1/2T LIQEUR (OPTIONAL  I USE ESPRESSO COFFEE)
2t PURE VANILLA EXTRACT
1C HEAVY CREAM


1. BLAST CHOCOLATE IN A FOOD PROCESSOR UNTIL VERY FINELY GROUND, LEAVE IN THE PROCESSOR BOWL.


2 BRING MILK, SUGAR & SALT TO SIMMER (LITTLE BUBBLES ON THE SIDE OF THE SAUCE PAN)STIRRING TO DISSOLVE THE SUGAR.  TURN ON THE PROCESSOR A& POUR SWEETENED HOT MILK THROUGH THE FEED TUBE, PROCESSING FOR ABOUT 15-20 SECONDS, OR UNTIL THE CHOCOLATE HAS MELTED.


3. ADD OIL, LIQUEUR OR ESPRESSO AND VANILLA.  PROCESS FOR ANOTHER 10 SECONDS TO BLEND THOROUGHLY.


4. SCRAPE MIXTURE INTO A LARGE BOWL AND LET COOL ABOUT 10 MINUTES.


5.  BEAT THE HEAVY CREAM UNTIL IT JUST STATS TO HOLD A VERY SOFT SHAPE.  FOLD 1/3 OF BEATEN CREAM INTO CHOCOLATE.  FOLD IN REMAINING CREAM.  DO NOT OVER MIX.  IMMEDIATELY SCOOP INTO SIX PRETTY DESSERT GLASSES.


6. REFRIGERATE UNTIL MOUSSE SETS, ABOUT AN 1 HOUR OR UNTIL READY TO SERVE.  GARNISH WITH A PINCH OF FLEUR DE SEL (OPTIONAL)


THE VERY SAME DAY I GOT AN EMAIL FROM MY MARTHA STEWART COOKIE OF THE DAY LIST...WITH THE FOLLOWING RECIPE.... MY THOUGHT COMBINE THE TWO FOR A DOUBLE DUTCH TREAT


FLOUR LESS DOUBLE CHOCOLATE PECAN COOKIES (MARTHA STEWART)




3C CONFECTIONERS' SUGAR(SIFTED, SPOONED & LEVELED)


3/4C DUTCH-PROCESS COCOA POWDER ( SIFTED SPOONED & LEVELED)


1/2 t COARSE SALT


5OZ BITTERSWEET CHOCOLATE, CHOPPED


1 1/2C CHOPPED PECANS (OR OTHER NUT OF YOUR CHOICE)
4 LARGE EGG WHITES AT ROOM TEMPERATURE


1. PRE HEAT OVEN TO 325 DEGREES (AT LEAST 10 MINUTES).  IN A LARGE BOWL, WISK TOGETHER SUGAR, COCOA, & SALT.  STIR IN THE CHOPPED CHOCOLATE & PECANS.  ADD EGG WHITES AND STIR JUST UNTIL INCORPORATED ( DO NOT OVER MIX)


2.  DROP DOUGH BY 1/4 CUPFULS , 3 INCHES APART, ONTO 2 PARCHMENT-LINED RIMMED BAKING SHEETS.  BAKE UNTIL COOKIE TOPS ARE DRY AND CRACKLED, ABOUT 25 MINUTES.  ROTATING SHEETS HALFWAY THROUGH THE BAKING TIME.  TRANSFER SHEETS TO A WIRE RACK AND LET COOKIES COOL COMPLETELY (TO STORE, KEEP IN AN AIRTIGHT CONTAINER UP TO 3 DAYS)


SERVE ONE COOK WITH I SERVING OF MOUSSE.  DDDDDD   LISH!

POLITE FAVA BEANS

AT YOGA THIS MORNING, THE YOGI (TEACHER) ASKED ME HOW DO I STAND THE PREPPING OF THOSE DELICIOUS GREENS..... MY ANSWER IS A LITTLE AT A TIME.  USE THE FAVA AS AN EMBELLISHMENT TO YOUR DISHES, THEN THE PREP WILL NOT BE BORING AND LONG....  REMEMBER  A LITTLE GOES ALONG WAY

THE DARLING BEANS, SO TEMPING TO BUY ALOT.... MY RULE A HANDFUL AT A TIME

SPLIT THE POD OPEN WITH YOUR FINGER AND DISCOVER THE PRECIOUS BEAN NESTLED  IN A SOFT CUSHION IN THE POD, LIKE A JEWEL WAITING TO BE TAKEN

WITH A SHARP LITTLE KNIFE OR FINGER PINCH THE BEAN SO THAT YOU CAN  UNCOVER JEWEL HIDDEN BENEATH YET ANOTHER PROTECTED SHELL.  I USELY WORK FOR TEN MINUTES WITH THIS PREP.  REFRIGERATE THE BEANS IN A COVERED CONTAINER UNTIL READY TO USE .  (PLEASE USE WITH IN 4 DAYS)....PHEW.... THE HARD WORK IS DONE!

 ROAST HALIBUT WITH GREENS ( PEA HUMMUS, ASPARAGUS, & BABY ARUGULA) TOMATOES AND FAVA BEANS.... THIS DINNER TOOK ME 15 MINUTES TO MAKE... SO IT SHOULD TAKE YOU NO MORE THAN 25!.....I'M NOT ASHAMED TO SAY BETTER THAN MOST RESTAURANTS!

2 6OZ HALIBUT FILLETS ( OR ANY OTHER WHITE FLESH FISH) SKIN ON
OLIVE OIL
SALT & PEPPER
2 KUMATO TOMATES
BABY ARUGULA
A BUNCH OF PENCIL ASPARAGUS
PEA HUMMUS
1T ITALIAN PARSLEY CHOPPED
FAVA BEANS BLANCHED (ADDED THEM TO BOILING WATER FOR 3 TO 5 MINUTES)
BALSAMIC VINEGAR

PRE HEAT OVEN TO 500 DEGREES (THAT MEANS  AT LEAST 10 MINUTES) GET EVERYTHING READY AND AWAY YOU'LL GO
NOW LINE A LIPPED COOK SHEET WITH ALUMINUM FOI L (EASY CLEANING BABY).  ADD ABOUT 2T TO 1/4 C OLIVE OIL TO THE BAKING SHEET. SWISH YOUR FISH FILLET(WITH SKIN) INTO THE OLIVE OIL TO COAT BOTH SIDES.  PLACE ON SHEET SKIN SIDE DOWN.  SEASON WITH SALT & FRESHLY GROUND PEPPER ( A PINCH OF GARLIC POWDER DOESN'T HURT EITHER)  ROAST IN OVEN ABOUT 8 TO 10 MINUTES

IN THE MEAN TIME, CUT THE TOP 4 OR 5 INCHES OFF YOUR PENCIL THIN ASPARAGUS ( ABOUT AN INCH ABOVE THE LOWER RUBBER BAND)  WRAP THE "TOP" HALF OF THE ASPARAGUS THAT YOU JUST CUT WITH PAPER TOWELS, PUT IN A PLASTIC BAG AND REFRIGERATE FOR ANOTHER DAY.
WASH THE ASPARAGUS "BOTTOMS",  WITH A SHARP KNIFE SLICE 1/4" ROUNDS FROM THE UPPER PART OF THE STALKS, AND SET A SIDE.... DISCARD THE WOODY BOTTOMS

NOW'S A GOOD TIME TO BLANCH THE FAVA BEANS ( JUST ENOUGH FOR TODAY'S DISH)

WASH AND CUT INTO QUARTERS ONE TOMATO FOR EACH PERSON.  I LOVE KUMATOES THIS TIME OF YEAR.....BUY ENOUGH TO USE WITH IN THREE DAYS AND KEEP OUT OF FRIG... THEY WILL TAKE BETTER

CHECK YOUR FISH TO SEE IF IT'S COOKED ALL THE WAY THROUGH, BUT STILL MOIST AND FLAKY... OVER COOKED FISH TASTE LIKE SAW DUST....  AND HAVE READY 

ADD A 1/2CUP PEA HUMMUS  (SEE EARLIER POST FOR RECIPE)  TO SERVING PLATE (OPTIONAL HEAT IN MICROWAVE FOR ONE MINUTE)

ADD BABY ARUGULA AND TOMATOES TO  PLATE

PLACE FISH FILLET ON TOP OF PEA HUMMUS

ADD RAW ASPARAGUS ON TOP OF FISH

GARNISH WITH  FAVA BEANS & PARSLEY, DRIZZLE BALSAMIC VINGAR ( I PUT MY CLEAN FINGER OVER THE TOP OF THE BOTTLE AND SPRINKLE A LITTLE AT A TIME) & OLIVE OIL (SAME METHOD) OVER GREENS, TOUCH UP WITH A PINCH OF SALT & PEPPER
SERVE