ESCALANTE CANYON ART FESTIVAL

For the past several years I have attended the Escalante Canyons Arts Festival.  I discovered the festival as I was studying the fascinating story of Everett Ruess.  He was a wanderer and adventurer, exploring the western states alone with only a dog and burro.  He was also a very talented artist and poet who documented his travels through art, letters written to family, and haunting poetry.  Escalante is a small town located in Southern Utah on the edge of the Grand Staircase Escalante-National Monument.  Everett, only age 20 (1914-1934) was last seen in this beautiful little town before he disappeared into the vast wilderness of the area. 

It has been such a pleasure to attend the Escalante Canyons Plein Air Festival, the breath-taking scenery, support of the community, and the amazing people who plan and host this event are what makes the Festival one of the best in the country!  I am so honored this year to have been asked to present a demonstration on Continuous Line Drawing.  

My presentation will be held Sept. 18th

1:00 - 3:00. Location TBA

I can't wait to see everyone and have the 

honor to associate with so many 

talented people.

  This festival encourages everyone of all 

ages to be an artist and has workshops, 

demos, and hands on art projects to help 

you become the artist you desire to be.

  I have included a link below.

ESCALANTE CANYON ARTS FESTIVAL

Thanks to all the committee members

 that work so tirelessly every year

 to make this festival 

SO MUCH FUN!!!!

My camp site near Bryce Canyon.

For those of you who know me, 

I have included a few posts from 

my adventures

 in farming and life that you 

might enjoy reading.

MY 1965 VINTAGE TRAILER REMODEL 

FROM START TO FINISH

BATTERY EXHAUSTED

BLUE MOON

SQUASH CURRENCY

WHO OR WHAT, A DESCRIPTION OF MYSELF

MOLTING

A VISIT WITH DOC

Chives

The chives are awakening from their long winter's nap.  I am always so relieved when the tulips and chives begin poking their leaves above the mulch because I know winter is on it's way out and spring is just around the corner.  I dug up several of my chive plants, separating them into bunches of about 20 bulbs and replanted them.  In a couple of days the rhubarb,(check out the rhubarb tag in the right hand column for more info about rhubarb), and perennial onions will be divided.  In the flower beds I have begun dividing the tulips, crocuses, and lilies. 

Chives are a refreshing addition to salads, baked potatoes, and any dish you want to add a subtle oniony flavor.  I pick the just opened chive flowers, tear them apart, and sprinkle the flower heads over scrambled eggs, salads, cottage cheese, potato or macaroni salad.  I also mince the leaves and flowers and add to freshly made goat cheese.

Other spring chores we have been doing around the farm:

burning weeds, 

burning weeds,

oh, did I mention we have been burning weeds?

What are you doing in your garden?

Snow

It has been an unusual winter this year.  Spring temperatures during the typically coldest time of the year.  Quite frankly, I have not missed the -30 degrees below zero and the 50 mile an hour constant wind, but it has been dry and a few weeks ago we finally got some much needed snow.

A roaring fire in the wood stove kept me toasty and warm.  I spent my time curled up on the couch pouring over seed catalogs, painting in my art room, reading from the nature writings of Burroughs and Muir, and sipping hot chocolate.

I love cold days when you have to stay in. Unless..... they linger around for too long.

The evergreen bushes are filled with little birds using their branches as shelter from the cold.

While keeping toasty indoors, I have been working on painting the interior of the house.

I choose a warm rust color for the entrance room.

The room is quite small, about 9x10' so I was a bit concerned about using a dark color, but the double doors to the sun-room allow in enough light.

I made a new table for the kitchen. Using a narrow sofa table, I painted it white and then distressed it.  Then I added boards I have been saving from a recycled water bed project for the top.  It is a long narrow table, just right for our tiny house. It fits 4 chairs when pushed up under the window, but will fit several more when pulled away from the wall.

I found this old paint by number painting at the thrift store and knew it would look perfect hanging on the kitchen wall. 

How have you been spending your cold winter days?

Home-made Bread

My daughter asked me the other day for my bread recipe.  She knows I do not use a recipe and have simply made my bread according to how many loaves I need.  Do I need enough bread to make a ham- roll with onions and cream cheese and another couple of loaves, or am I wanting to make home-made hamburger buns, or just enough loaves for a couple of weeks?  Depending on the amount of bread needed, I use a large sauce pan full of water for several loaves, or a smaller sauce pan of water for just a couple of loaves.  Anyway here I will try to  narrow down my process.

Generally I begin by making a sponge:

In a large sauce pan gently heat cold tap water to around 110 degrees. 

For a large batch of bread use 6 cups of water, I estimate using 1-2 cups of water per loaf of bread wanted: 2 loaves 3-4 cups water etc. (Scalded milk can also be used instead of the water). 

Add yeast to warmed water,  I use the ratio of 1 tbs. of yeast per 1-2 cups of water. Sprinkle just a little sugar into the yeast to feed it.

In a large bowl, place 2-3 cups of flour,(I use half wheat and half un-bleached flour), 1/4 cup honey  and 1/2 cup melted butter or 1/4 cup olive oil.

The olive oil is added to bread I will be using for a more savory bread: toasted sandwiches, grilled cheese or croutons.  Butter is used for bread that  will be used for making toast with jam or honey. 

Usually when I use water I use olive oil.  When I use scalded milk, I use butter.

When the yeast is bubbly pour into the flour mixture and stir well with a wire whisk.

Cover and let sit for an hour.

Now stir down the sponge and begin to add your flour.  If you desire a denser bread add an egg, add a couple for a large batch.

When the dough is still sticky but holding together, take out of the bowl and put it on a floured counter.  Knead the dough adding in enough flour (again I use a half wheat mix) to make a firm, slightly sticky, dough.  Do not add too much flour or your loaves will be dry!

Knead for 10 minutes or more.

Bubbly Sponge

OLIVE OIL/ WATER BREAD is baked on a flat baking sheet covered with oil and corn meal.  I also put oil on the top of the bread along with seasonings of choice.  When I am adding fresh herbs, vegetables, or cheeses to a bread I always use the olive oil bread. Omit the honey for a savory bread.

BUTTER, SCALDED MILK AND EGG BREAD is also good to use for cinnamon rolls,  dinner rolls, or other sweet breads.

Hopefully this has given you some useful information.  I will give you the best tip I have come across in my years of making bread.  The best method I have discovered for kneading bread is to use an extra large (dish or metal) pan to make the bread in.  When you are ready to begin kneading your bread dough, leave it in the large bowl and place a towel on the kitchen floor. Place the bowl on the towel.  Kneel down by the bowl. The kitchen counter is a little high for me and I discovered that by lowering the bowl to the floor, it was so much easier to knead.