What is Paint Club?

Paint Club is a fun way to connect with friends and a safe way to get out of the house during this time of social distancing. It is proven that getting creative releases endorphins, it's a little boost of pleasure, resulting in a feeling of well-being.

We meet once a week at the Blue Heaven Studio for three hours of painting and socializing. We all wear masks and stay 6 ft away from each other. We all work on the same project taught by a professional artist who takes us through step by step from blank canvas to a work of art. Some projects are completed in one session, others are completed over several weeks. No set schedule dictates how slowly or quickly we complete the project. It's a very relaxed way to learn how to paint.

The Paint Club is best enjoyed with a drink in hand, so we take turns bringing a bottle and snacks.

The photos in this post are projects we have been working on recently. I've learned so much about paining over the last year, our instructor Dee Catallo is fabulous!

Cheers!
Lori in Blue Ridge, GA

Working From Home....

When I occasionally worked from home (before Covid-19), I ended up propped in bed with my lap desk, relaxing and working in pajamas. This worked when I was working from home for one or two days, I've now been working from home just short of 4 months. I've had to get out of the bedroom and get dressed. My new workday look doesn't need a formal work outfit, just no pajamas.  These are my must haves for a workday at home.... 

Cheers!

Lori in Blue Ridge, GA

Cast Iron Skillet Dos and Don’ts

A well-seasoned cast iron skillet takes time, patience and care. However, this does not mean that you need to coddle it like a newborn or tuck it into bed every night. Cast iron is a tough, versatile material that is exceptional at conducting hot, even heat, but it does require some maintenance. A new cast iron skillet is raw natural metal and, just like our skin, it has pores. When you heat this material, the pores open and absorb the oils and fats from what you're cooking. Over time, these oils combine with the porous surface and create an easy-release surface that is harder and smoother than cast iron is on its own. This process is called seasoning and it is much easier to do at home than it sounds. To help you get the most out of your pans (and keep them in good cooking shape), here are a few dos and don’ts to live by when it comes to cast iron.

Dos

• Use dish soap—really! A soft sponge and dish soap are not abrasive enough to scrape off all of the hard-earned seasoning on the surface of your pans. If you only rinse your skillet, bacteria can grow or grease residue can go rancid. For tough foods that a soft sponge can’t clean, try scrubbing your cast iron with a few tablespoons of oil, kosher salt and a paper towel. When the salt looks black and dirty, then rinse and dry well.
• Rub the cast iron skillet with oil before storing. After washing and carefully drying your cast iron skillet, use a paper towel to apply a very thin layer of neutral oil like soybean, flaxseed or vegetable oil. Store it until ready to use again.
• Season your pans twice a year. In addition to keeping your pans well-greased after cooking, it’s a good idea to give your pans a full seasoning twice a year. Lay a sheet of aluminum foil on the bottom rack of your oven. Preheat the oven to 400°. Drizzle a few tablespoons of vegetable oil in your skillet and then use a paper towel to spread it evenly across the insides of the pan. Bake upside down on a rack for 1 hour. Let it cool completely in the oven.
• Use it on your grill. For the best crusty sear on a steak or a burger, you need surface area. Let your cast iron skillets preheat on your grill grate until they are nice and hot, then use them on the grill just as you would on your stove top. The cast iron’s flat, even surface will give you that perfect char while still getting the smoky flavor from the grill. Don’t have a grate? You can lay it right on top of the coals or burning campfire logs! Just be sure to have a long spatula and tongs.
• Use metal utensils. It's OK to use a metal spatula or tongs on cast iron—the seasoned surface protects the metal. The only exception is if you are cooking in an enamel-coated skillet. A metal utensil can scratch the porcelain.

Don't

• Put your pans away wet. This is a big one—water will gather in the bottom of the skillet and rust. This also goes for letting your pans air-dry on your stove top. If the cast iron is still damp after drying with a towel, set it over a low flame to dry out. If your pans do rust, gently remove the rust with a fine steel wool pad. Then rinse, dry and proceed with the seasoning process mentioned above.
• Put your pans in the dishwasher. A dishwasher is too harsh and can potentially strip the surface of your skillet.
• Let your pans soak. Keep your pan out of the sink until you’re ready to clean it. Excessive soaking can cause rust.
• Use it to cook acidic foods. According to Lodge cookware, acidic foods like tomatoes, beans and large amounts of citrus juice can potentially strip the surface of a skillet that is not heavily seasoned and make the food taste metallic. If you have a relatively new skillet, save these cooking jobs for your stainless steel or enameled pans.
• Let your pan get sticky. If the surface of your skillet feels sticky from oil, then the skillet isn’t properly seasoned and it can cause the fat on the surface to flake off. To fix this, lay a sheet of aluminum foil on the bottom rack of your oven. Preheat the oven to 400° and bake the skillet upside down for 1 hour. Let cool completely in the oven.

Above first posted on Food & Wine Blog - 2020

My Recommendation: The Best Cast Iron Skillet - Lodge 12" $25.00

Lodge skillets are affordable and durable—with good care, they will last you a long time. These skillets come pre-seasoned, but I highly recommend washing and seasoning them before use. Bonus: They also come in all sizes. The 12-inch is great for roasting a whole chicken, but also stock up on the 3.5-inches for individual baked eggs or fruit crisps with a scoop of ice cream. Yummy!

Cheers!

Lori in Blue Ridge

Sunday Stealing...

Welcome to Sunday Stealing. This feature originated and published on WTIT: The Blog. Here we will steal all types of questions from every corner of the blogosphere. Our promise to you is that we will work hard to find the most interesting and intelligent questions. (Past hosts include: Our first - Judd Corizan, Mr. L, Kwizgiver and Bud) Cheers to all of us thieves.

1. Do you think animals dream? Yes. I don't know if they dream like we do, but our dog moves and barks in her sleep.

2. Have you ever been to a fortune teller or psychic? Yes, I went with my BFF to Cassadaga, FL; well know for having many psychics and mediums, and has been named the "Psychic Capital of the World". All in good fun!

3. How important is it to have a low stress job? I work well under stress, but would prefer less in my job.

4. Do you always lock your house? Yes, always.

5. What do you do if you feel lonely? Take a road trip to visit friends.

6. Have you ever driven a sports car? Yes, Nissan Z300

7. Have you ever fallen down the stairs? Yes, and I have fallen UP stairs too!

8. What do you think about the death penalty? Yes, in most cases,  I am an "eye for an eye" person.

9. What do you think about animal testing? Totally against it. I worked at a sanctuary for Chimpanzees retired from research and saw the lasting impact the testing had on the chimps. This is Kareem, my favorite chimp in the Sanctuary.....

10. What are your neighbors like? We have great neighbors. Mountain folk tend to take care of one another. Much better than when we lived in the city.

11. Do you turn off the water when you brush your teeth? I try to remember to do that, but some bad habits are hard to break.

12. Are there any foods that you wouldn’t eat as a child that you now like? Beets and brussel sprouts. As a kid I only had the canned varieties, fresh is so much better.

13. Is it important to always tell the truth? Yes, but I sometimes lie by omission to save the feelings of others.

14. What’s the strangest thing you’ve ever eaten? Poi, I just don't understand the need for this starch.

15. Do computers really help us save time? Yes and no. I can waste a lot of time surfing.

16. Do you have any tattoos? No... Not because I don't like them, I just have a hard time trusting the artist's skill with a forever work of art.

17. How do you feel about changing your nationality? Ask me this question again in November.

18. Would you ever buy a used car? Yes, I've had several gently used cars.

19. Have you ever gone on a blind date? Yes, several times, but it never got past the first date. Some were actually awful!

20. Do you believe there is life after death? I'm counting on it. There are a lot of people and pets I am hoping to see again.

Cheers!

Lori in Blue Ridge

First Day at New Job.......

I had the opportunity to attend two week long classes at the John C. Campbell Folk Art School in Brasstown, NC. It was a wonderful experience and well worth the investment. I fell in love with everything about this campus and the people who love it.

I waited patiently for a position to open up that I had the skills for.  Finally a position was posted in November that I was qualified for. After a long interview process I was hired for the job! Tomorrow will be my first day. My title will be Development Coordinator.

Mrs. Olive Dame Campbell donated her homestead and created the beautiful campus. The school was founded to nurture and preserve the folk arts of the Appalachian Mountains, it is a nonprofit adult educational organization based on non-competitive learning. Founded in 1925, the Folk School's motto is “I sing behind the plow”. The Folk School has week-long and weekend classes year-round in traditional and contemporary arts, including but not limited to jewelry, fiber, blacksmithing, music, dance, cooking, gardening, nature studies, photography, storytelling and writing. 

The landscape is inspiring...

The studios are well appointed...

Classes are fun and varied...

The classes are beginner to advanced levels...

The class that got me on the path to my new job was precious metal clay jewelry. The instructor was Pam East – she is a precious metal clay artist who shares her knowledge and expertise. She is funny and interesting and a great teacher.   Here is a sample of my work:

I'll keep you posted on my adventure!

Cheers!

Lori in Blue Ridge

Sunday Stealing...

Welcome to Sunday Stealing. This feature originated and published on WTIT: The Blog. Here Bev will steal all types of questions from every corner of the blogosphere. Her promise is that she will work hard to find the most interesting and intelligent questions. (Past hosts include: Our first - Judd Corizan, Mr. L, Kwizgiver and Bud) Cheers to all of us thieves!

How do you like your eggs?Over very well done...crispy around the edges.

How do you take your coffee/tea:I never drink coffee, yuck!

Favorite breakfast foods:Banana pancakes, bagel with cream cheese, sweet and spicy bacon, and biscuits with sausage gravy. (Not all together LOL)

Peanut butter: smooth or crunchy?Honey Roasted Crunchy.

What kind of dressing on your salad?Blue Cheese

Coke or Pepsi?My preference is Diet Coke.

You feel like cooking. What do you make?Something for dessert. My husband is a chef, he does all the cooking. I do the baking.

You’re feeling lazy. What do you make? Call the pizza delivery.

You’re feeling really lazy. What kind of pizza do you order?HAHA - didn't read ahead, we get pizza a lot. Meat lovers personal pan pizza for me. 

Is there a food you refuse to eat?Broccoli - it's just not my friend!

Favorite fruit & vegetable:Beets and Clementines

Favorite junk food:Crunchy Cheetos

Favorite between meal snack:Fruit

Do you have any weird food habits:I don't like fish or chocolate for breakfast. 

You’re on a diet. What food(s) do you fill up on?An apple, popcorn, or sugar free jello.

How spicy do you order Indian/Thai?mild

The perfect nightcap?Chocolate Martini - Yummy!

Cheers!Lori in Blue Ridge, GA

Comfort Food...

I asked my sweetie for comfort food on this cold night. He made Shepard's Pie for dinner.  It was so delicious, I want to share it with you...

Shepherd’s pie is one of the most loved meals in Ireland. The truth is that shepherd’s pie came about from sheer genius and the need to preserve rather than waste food. It was derived from the need to make something cohesive from the little bits of food that was seen to be not worth much. It was so revered in that time that it became something like a specialty dish in some homes. 

Try this recipe from Alton Browns cookbook:

FOR THE POTATOES

• 1 1/2 pounds russet potatoes
• 1/4 cup half-and-half
• 2 ounces unsalted butter
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper (freshly ground)
• 1 large egg yolk

FOR THE MEAT FILLING

• 2 tablespoons canola oil
• 1 cup chopped onion
• 2 carrots (peeled and finely diced)
• 2 cloves garlic (minced)
• 1 1/2 pounds ground shepherd (in a pinch, substitute mutton or lamb stew meat)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper (freshly ground)
• 2 tablespoons all-purpose flour
• 2 teaspoons tomato paste
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 2 teaspoons fresh rosemary (chopped)
• 1 teaspoon fresh thyme (chopped)
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup English peas (fresh or frozen)

1. Heat the oven to 400 degrees F.
2. Peel the potatoes and cut them into 1/2-inch dice. Put them in a medium saucepan and cover with cold water. Set said pan over high heat, cover and bring to a boil. Uncover, drop the heat to maintain a simmer, and cook until tender, 10 to 15 minutes.
3. Heat the oil in a 12-inch saute pan over medium-high heat until shimmering. Add the onion and carrots and saute just until they begin to take on color, 3 to 4 minutes. Add the garlic and stir to combine. Add the meat, salt and pepper, and cook until browned and cooked through, approximately 3 minutes.
4. Sprinkle the meat with the flour, toss to coat, and continue to cook for another minute. Add the tomato paste, broth, Worcestershire sauce, rosemary and thyme and stir to combine. Bring to a boil, then decrease the heat to low, cover, and simmer slowly for 10 to 12 minutes, until the sauce is thickened slightly.
5. Meanwhile, combine the half-and-half and butter in a microwave-safe container and nuke till warmed through, about 35 seconds.
6. Drain the potatoes and return them to the saucepan. Mash the potatoes (a masher is an excellent tool for this, though a hand mixer will also do), then add the hot half-and-half mixture, as well as the salt and pepper. Mash to smoothness, then stir in the egg yolk.
7. Add the corn and peas to the meat mixture and spread evenly in a 7-by-11-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling over, and smooth the top with a rubber spatula. 
8. Place on a half sheet pan lined with parchment paper on the middle rack of the oven and bake for 25 minutes, or just until the potatoes begin to brown. Remove to a cooling rack and let rest for at least 15 minutes before serving.

Cheers!

Lori in Blue Ridge, GA

Tuesday 4....

Hobbies and Interests Tuesday 4 Questions....

1. Do you have a hobby or a special interest?  Do you quilt, crochet, cook, sew, collect things, sing, play an instrument, love dolls , politics, learning, reading, biking, hiking, camping, swimming, flower arranging, watching TV? Do you love to entertain, set a beautiful table or just take a walk? Share it with us won't you? Why do you enjoy it? Can you tell us how you became interested or what particularly interests you about your hobby.

I love camping; it has been my favorite hobby for about 35 years. I started with a very small pup tent camping on the Hawaiian Islands while in college. I upgraded to larger tents several times over the years, and camped all over the USA with friends and family. My husband and I made the decision to trade in our tent for a travel trailer about two years ago. It allows us to pick up and go on the spur of the moment...Love it!

We also coordinate and lead "Glamping Trips" to state and national parks. We provide a comfortable camping event for friends and guests. Some favorite locations are Cloudland Canyon in North GA. Big Creek in North Carolina, and Kings Canyon in CA.

2.  Gardening is a hobby for some. Do you garden or grow house plants? What do you like about it? What are your favorite plants inside or out? Pictures? We'd love to see  photos of you house or garden plants or hear about ideas you have for growing things or creating beauty with plants around the house.

I love digging in the dirt. Flowers in the yard make me smile and give me great joy. I also enjoy the textures and colors of Hostas in the shady spots on our property. My favorite plants are the magnificent varieties of hydrangeas. 

3. If you could design a dream garden or park , how would you do it? What would it contain.? Maybe include a picture from the net of one you think closely fits your dream garden.
It would be filled with hostas and hydrangeas, many rocks for texture, a rock lined stream, and seating for relaxing in the garden. Something like this....

4. Do you like being outdoors? If so, what attracts you to the great outdoors and if not, what keeps you inside? Do you walk in the rain? Are there parks near you that you like to visit?

The outdoors is my happy place. Walking in the woods, sitting on the beach, watching the river rush past, or strolling through the park are some of the ways that I relax, reflect, and recharge. I do not walk in the rain, I walk in the sun. The Great Smoky Mountain National Park is only a few hours away; it is a wonderful park filled with magical places to explore.

Cheers!

Lori in Blue Ridge, GA

My Jewelry Making Class ...

Jewelry. Humans have been adorning themselves with it for thousands of years. In fact, jewelry is one of the oldest types of archaeological artifacts, with 100,000-year-old beads made from Nassarius shells thought to be the oldest known jewelry. But the first signs of established jewelry making didn’t happen until around 3,000-5,000 years ago in Ancient Egypt.

Since then, much has changed, yet much has stayed the same. Whether you call it jewelry in the States, jewellery in the UK or jewelery elsewhere, these accessories make a statement,  and showcase our personal style.

Forget items being cranked out by the thousands (or millions) at a factory. There’s something much more satisfying in creating your own jewelry designs. Hand-made, one-of-a-kind jewelry pieces forge style and sentiment into a single, unique DIY accessory that has a story to tell.

Just like any good story, we must start at the beginning: The Fundamentals. My jewelry making for beginners class will show you how to make jewelry that is functionally sound, aesthetically pleasing and professional looking so that you can wear it proudly or happily give it to friends and family.

I give jewelry making classes at Blue Haven Studio in Blue Ridge, GA. I have a wide selection of beads, chain and pendants to create custom, handmade jewelry. Students can choose to make a necklace, earrings or bracelet.  Browse my selection and samples when you arrive, and I’ll be there to help you create something you’ll be proud to wear. We also enjoy adult beverages and bring snacks to share. 

The students from my last class showing off their creations.... Each gal picked the materials and length of the necklace.  They did a wonderful job.

Check-out upcoming classes at:  https://www.blueheavenstudio.org/ 

Cheers!

Lori in Blue Ridge

Four questions weekly....

1. Where have you traveled and what is the furthest you've been from home

My career allowed me to travel coast to coast in the United States and Canada. I've also traveled outside of North America: Europe, The Caribbean, Central America, and The Pacific Islands. I think Istanbul Turkey is the furthest that I've been from home.

Istanbul, Turkey

2. Is there a location other than where you are, that you think would be a nice place to live?

If cost was not a factor I would have several homes. A summer home in Camden, Maine, a winter home on the coast in Florida (possibly Key West), and a vacation home in Santorini, Greece.  

3. Do you have a photo or story from a favorite place to visit?

I love Architecture; Key West, Florida is home to one of the largest collections of intact 18th century homes. The Key West historic district, with quaint tree lined lanes and stately mansions, is a national treasure to be savored.

There are many other reasons why I love Key West; the tropical setting, the gardens, the locals, the artsy feel of the community, the seafood, etc...etc...! Too many to list.  I Love Key West!

Key West, Florida

4. What dream destination do you have tucked away in  your heart? Do you think you'll be able to visit them one day or are plans in the making?

I've always wanted to visit the Grand Hotel on Mackinaw Island in Michigan.  When I was young I lived outside of Chicago and the Grand Hotel was a vacation destination within driving distance.  But we never traveled there as a family and after College I never returned to the Midwest. Someday I will get there.....

The Grand Hotel

Cheers!
Lori in Blue Ridge, GA

It's National Bagel Day!

What is National Bagel Day?

National Bagel Day is January 15.  The yummy rounds of dough can be found just about anywhere: breakfast joints, coffee shops, supermarkets, or your favorite deli. In fact, 2018 saw more than 354 million bagels sold. What is your favorite? Mine is the Everything Bagel.

National Bagel Day History

Bagels have a long and highly documented history that travels from the Jewish families of Poland in the 1600s to wrapped up in parchment paper in your hands today. And, unlike many things created nearly five-hundred years ago, bagels are remarkably unchanged. Sure, cream cheeses, butters, flavors, and toppings may have evolved over time but the bagel is still the same basic recipe. 

Bagels made the jump to America with a massive Polish-Jewish immigration in the 1800s that firmly entrenched itself in New York City where it thrived. In fact, an entire union was created in the early 1900s called Bagel Bakers Local 338 to support the growing, immigrant-led industry. That also begat the “bagel brunch,” that we still enjoy to this day with little to no changes: lox, cream cheese, capers, tomatoes, and red onions. 

While bagels were hugely popular in New York City almost immediately, they didn’t make their way to the national scale until the mid 20th-century where automation and bread slicing made mass manufacturing much more efficient. Since then, bagels have taken off to include a variety of flours, toppings, dips and smears but still remain – by and large – exactly as they were in the 1600s...yummy!

How to Make Bagels

Not all bagels are created equal; in fact, truly great bagels are so hard to find, I decided to learn how to make bagels at home. This recipe for the classic bagel is easy to follow; once you get the basics down, switch up the toppings and flavors to delight every bagel lover in the house. 

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cup warm water 110°F
• 4 cups bread flour
• 3 tablespoons barley malt syrup divided
• 4 teaspoons sugar
• 2 teaspoons kosher salt
• 1 tablespoon olive oil

Everything Bagel Seasoning or poppy seeds, sesame seeds, or coarse salt (see notes)1.) Soften (bloom) the yeast in the warm water for 5 minutes.
2.) In an electric mixer fitted with the dough hook attachment, combine flour, 2 tablespoons barley malt syrup, sugar, and salt. With the motor running on low, slowly drizzle in the yeast mixture.
3.) Increase the mixer speed to medium and mix until shiny and smooth, 6 to 10 minutes. If the dough becomes stuck to the dough hook, scrape the dough off the hook and return to the bottom of the mixer bowl.
4.) Turn out the dough onto a dry surface and shape into a ball. Place in a greased bowl and brush with olive oil. Cover the bowl with plastic wrap and let rise in a warm place (80 to 85 degrees, see notes) for 20 minutes (it will double in volume).
5.) Turn out the dough onto a dry surface and divide into 12 equal portions of dough.

6.) Working with 1 portion of a dough at a time, roll the dough into a 9-inch rope. Moisten the ends of each rope and wrap the dough around to form a circle. There should be  a hole approximately the size of a quarter in the middle and the ends of the dough should overlap by at least 1 inch. Repeat with remaining portions.
7.) Cover the shaped bagels with a damp towel and let rise in a warm place (80 to 85 degrees) for another 10 minutes. Meanwhile, arrange a cooling rack over a baking sheet. Line a second baking sheet with parchment paper.
8.) Bring a large, shallow pan of water and remaining 1 tablespoon barley malt syrup to a simmer. Boil the bagels in batches, 3 to 4 at a time, for 30 seconds on each side, adjusting the heat of the stove to maintain a simmer. Remove to the cooling rack set over a baking sheet and repeat with remaining bagels. Preheat the oven to 425 degrees.
9.) While the top of the bagels are still damp, sprinkle with Everything Bagel Seasoning, sesame seeds, poppy seeds, or coarse salt. Transfer the bagels to the parchment-lined baking sheet.
10.) Bake until the bagels are golden brown, about 20 to 25 minutes. Switch the positions and rotate the orientation of the sheets halfway through baking time. Remove from the oven and let rest for at least 30 minutes before serving. 

Recipe Notes: To create a warm environment ideal for yeast-rising, preheat your oven to its minimum temperature (170 degrees, 200 degrees), but shut it off once the temperature reaches 110 degrees. Place your dough (in a greased bowl, covered with plastic wrap), on a baking sheet and in the oven. The oven temperature will drop when you open the oven door, but enough residual heat will remain that your dough should steadily rise.

To make Everything Bagel Seasoning, combine:

• 2 tablespoons poppy seeds
• 1 tablespoon white sesame seeds
• 1 tablespoon black sesame seeds
• 1 tablespoon dried minced garlic
• 1 tablespoon dried minced onion
• 2 teaspoons coarse salt or flaked salt