This Saturday night: Farm to Fork (to Fabulous!)

Opening reception Saturday, March 16, 7-10pm.

Showing with my friend and fellow artist Alicia Rheal in our From Farm to Fork (to Fabulous!) exhibit. The opening reception is a gala celebration and benefit for the Walls of Wittenberg. More info, and the poster, below. Highlight? Why Nueske’s Applewood Smoked Meats of course.

This is going to be a really fun (and delicious) opening reception! (Click on poster to enlarge) And, if you drive up early, you can visit Nueske’s Company Store in Wittenberg (Sat. hours: 8-4).

The WowSpace is located at 114 Vinal St – Wittenberg, WI. Easy to find…Just look for the 8ft hanging hog carcasses and the giant pull-toy pig (cuts) in the front windows along the main street of downtown Wittenberg!

And here’s more info about the Walls of Wittenberg ongoing mural project.

One section of the wall installed for now….

Installing…. That’s an 18ft long Hampshire stud boar on right (the model, Pioneer is owned by Monson Show Pigs in Richland Center). And that’s an 8ft pull-toy pig in front window.

Graze cow done!

Done! Finished varnishing last week. Whew!

Wanted to get this uploaded before 2013, so here you go:

We all breathe a sigh of relief at the completion and varnishing of the cow.

Detail

Side 2.

Side 2, detail.

Here’s the whole progression from arrival of the white form to completion.

Cow for Graze restaurant

Graze Restaurant asked me to paint a cow for them. Here’s the progression (click any cow to enlarge), most recent progress at top.

If you want to read this from the beginning, starting with the delivery of the cow, just start reading at the bottom of this post and scroll up….

Done! Finished varnishing last week. Whew!

Wanted to get this uploaded before 2013, so here you go:

We all breathe a sigh of relief at the completion and varnishing of the cow.

Detail

Side 2.

Side 2, detail.

Pretty much done…

Side two almost done (gotta soften the pasture-to-black transition on the right side of the state, soften the udder-to-white-fur transition, and clean up the blacks and whites…)

A closer look…

Side one details corrected. Done.

November–almost December–Aaaack!

What a nightmare this has been. Should be easy-squeezy, but with the other deadlines in October/November…. Oh well. Working away on side two now–getting there! Here’s side one, pretty much finished (below):

Side one pretty much done

You can see that face is getting there–pretty much done.

Final (Side One) State of Wisconsin with products

Wisconsin products modified (got rid of those white outlines around each object–just wasn’t working).

Side One almost done

Side one almost done…still needs some rearrangement of black spots…

You can see the horns painted now (over the texture added in the step below). Face pretty much done. Eyes still need some work, but close…. Hooves made to look more realistic/3-d with painting in the shadows to create depth.

Adding texture to the horns

To build up the texture in the horns, I glob on various acrylic gel mediums. This one is a mix of Golden’s molding paste and soft gel.

October 1 progress:

Some of the locally-sourced, Wisconsin(!) products that Graze uses in it’s cooking. Products blocked in, painting in progress.

September 23 progress:

Black and white Holstein colors blocked in (with my little helpers, for scale of course).

September, 2012

Blocking in the distinctly Wisconsin Holstein fur pattern.

Underpainting begun on forehead–trully a Wisconsin Holstein….

First thing is getting the white out. A layer of orange as the colored ground to make subsequent layers on top glow…

Some info from an earlier post:
Aug. 20
Graze restaurant has commissioned me to paint a cow for their patio.

The design will be a holstein (modeled after one of the dairy cows milked at Sassy Cow Creamery, where Graze gets much of their dairy products). Incorporated onto the black/white holstein pattern, will be painted the specific, locally sourced products–produce, Highland beef, trout, etc (that Graze buys from local farmers in the area)–from which Executive Chef Tory Miller and the Graze team create the dishes on their menu.

It just arrived today…

Unwrapping

Yep, it’s a girl!

New cow (for Graze)

Graze restaurant has commissioned me to paint a cow for their patio.

The design will be a holstein (modeled after one of the dairy cows milked at Sassy Cow Creamery, where Graze gets much of their dairy products). Incorporated onto the black/white holstein pattern, will be painted the specific, locally sourced products–produce, Highland beef, trout, etc (that Graze buys from local farmers in the area)–from which Executive Chef Tory Miller and the Graze team create the dishes on their menu.

It just arrived today…

Unwrapping

Yep, it’s a girl!

Great Taste of the Midwest 2012

The Great Taste is the second longest-running craft beer festival in North America. For those of you unfamiliar with this event, read the synopsis at Madison Homebrewers and Tasters Guild, the folks behind The Great Taste of the Midwest.

<—- “Click me or any of the pics to enlarge!”

A big part of the fun of The Great Taste is people watching, and interacting with complete strangers who, for the most part, are super-friendly and love to ham it up for the camera. This year, accompanied by husband J and my sis, we had a great time. Here are some of the highlights:

Standing in line (for about 15-20 minutes–it was a really long line!!) at Three Floyds Brewing Company, waiting for just-tapped Molok-Old. It was worth the wait. The description included “… Chocolate, coconut, and vanilla liquid awesomeness.” It was.

Posers! Complete stranger on left. Those yellow capes are from Bell’s Brewery I believe. Everyone was wearing them–very funny to see beer drinking superheroes all day. My sis and our friend (Andrea’s) Mark on the right:

Below, preparation begins for the Chocolate/Beer pairings in the Presentation Tent (barn). This year’s pairings are Gail Ambrosius Chocolatier (chocolate) and Ale Asylum (beer).

Here’s the list:

Everyone’s favorite? Pecan Praline and Contorter Porter:

My favorite chocolate? Caramel with Sea Salt. Always. Hands down. Last year this was paired with Furthermore Brewery‘s Knot Stock. Unbelievable! Really fantastic. Here’s a whole tray of these delectable chocolates. One for everyone…

Place was packed! Fortunately, beer drinkers on the whole seem to be a happy bunch.

The crowd was big this year, full of quirky characters. Here is the Schlafly Beer Bottle Guy (from St. Louis) on left. On right, tempting him with pretzels, sis got Chicken Hat Guy to pose as well:

This year’s Kuhnhenn Brewing theme: Kuhnhenn Dyasty: The year of Asian persuasion (on left). On the right, a Chicago South-sider who didn’t mind being mimicked by my sis. His recommendation for a brewery to visit in Chicago? Three Floyds, but only during off-hours he says.

We found out that with offerings of pretzels, you can get just about anybody to pose. It helps too that it’s almost impossible to say “no” to my sister:

Great graphics abound! Including this poster (featuring the tapping times at Half Acre), and the backs of shirts:

Wonderful logos everywhere!:

And sayings on backs of…backs. Wonder if this guy enjoyed the Real Ale tent.

The scary zombie folks at New Holland Brewing Company. This year’s theme: Zombie Prom:

Would you take a beer from this zombie? I thought so…

Pictured below: Bubblelicious Weisse from the folks at Leinenkugel’s Brewing Co. The little bubble balls were delicious!

Leiny’s description: This classic sour German beer is served with an Asian bubblelicious twist. This new addition is a translucent gummy ball that contains flavored juices in the center which “pops” with every bite. The bursting bubbles come in Lychee, Mango, Orange, Passion Fruit, or Strawberry.

Perhaps my favorite photo of the day…. It was nearing the end of the festival, and we noticed this solitary figure defending her space “in line”. As you can see, no one was questioning her. The cape lends authority don’t you think?

The Tunnel of Mortality

The Tunnel of Mortality, a life-size tunnel-book installation at Artisan Gallery, has been extended to September 9th, 2012! The next reception is Friday, July 27, 2012, 5-9pm at Artisan Gallery.

Here’s some shots (click any image to enlarge):

“Come in.” said the spider to the fly….

Once you step in the door, you are in a floor-to-ceiling, darkly wallpapered, little anteroom, about 8ft x 8ft.

Back wall and right corner of anteroom

Chairs are upholstered in the same, matching, printed fabric as the walls.

The richly detailed wallpaper is actually a 10in x 10in linocut pattern printed black onto burgundy duckcloth. About 480 times. If you look closely at one of the “tiles” you will see the underlying theme of the show:

If you look behind you to your right, the outside light looks blinding compared to the dramatic low lighting surrounding you.

Taxidermy chicken NOT for sale.

As you step through the door, into the anteroom, The Tunnel of Mortality is that big framed piece on the right-hand wall. It looks like any other of the framed woodcuts, except as you walk towards or by it, it changes (since it’s a 3-dimensional space, not a flat piece). If you’re not paying attention though, it doesn’t “read” as an interior space, but rather a mirror…or something. A number of visitors were looking behind and above them to figure out where the projector was. Most think it’s a mirror, but can’t figure out how come they don’t see their reflection.

Matching tablecloth and upholstery! This is really the only time I’ve gotten into “interior decorating” (in our real house, nothing matches. I mean, who has time when it takes this long to make pretend rooms?).

Walk into the center of the room, turn to your right, and there’s the tunnel.

The Tunnel of Mortality, framed.

I’m not going to try to explain how this looks in real life, since you really have to go experience it to get it. Suffice it to say, that it’s confusing at first since you can’t quite tell what you’re looking at. Some have said it feels like a mirror.

And here’s a cropped panorama of the center section:

All woodcut or linocut prints on fabric or Tyvek.

Reception is this Friday, 5-9pm at Artisan Gallery (directions).
And the show is up through September 9th.

So, come check it out!
Experience the tunnel!
Sign the camouflaged guestbook!
Read some of the entries in the guestbook here.

A short strawberry season

June 14, 2pm. Work done for day, so I decide to see when I’m going to go strawberry picking this year. Looking online at the various Pick-Your-Own places and I see

….they’re all done for the season!!

Since it was so hot so early this year, everything (including strawberries) reached maturity early and didn’t last for long. I check Appleberry Farm which is near us in Cross Plains, and the site said to call for daily schedule…. The recording said:

“The last picking of the season will be Thursday, June 14, starting at 4:30 pm and going until the berries are gone….”

Holy smokes!!!

Anyway, got there right at 4:30p, and although small, there were plenty to pick. Here’s what I picked in just less than an hour (6 quarts):

Just picked!

That night, I washed, measured, bagged and froze much of them to use in recipes throughout summer. The rest of them would be made into Strawberry Rhubarb Cream Pies!

Next day I finally got around to making pie. Crust uses lard from last season’s hogs (of course).

The various stages. Clockwise from top left: pie filled and crusts in place, filled and waiting for top crust, crust being rolled out.

 

I always feel good when I get to use ingredients from animals I raise (or fruit or veggies that I grow and/or pick) in dishes we like to eat. J loves pie, and I have to admit, this recipe is pretty awesome. I’ll try to post it sometime. Here’s the finished product:

Fresh, hot pies from the oven. Click on image to see them up close, if you’re not too hungry…

Here you go hon…

Defrosting a frozen turkey

I get asked every year about how long to defrost a turkey. Not because I’m a noted cook, but because I raise turkeys for meat (so, I’m not an expert). When it’s a food safety issue, the first place I look is the USDA. So, here’s the answer straight from the USDA–you should find everything you’re looking for (and more) at this link:

USDA Seasonal Food Safety (Countdown to Thanksgiving…)

I’ve copied/pasted some of the basics from that above link here:

Most importantly for those of you who don’t cook much:
Never defrost your turkey at room temperature.

NOTE: I’ve often defrosted with both the refrigerator and the “cold water” method (at the end of defrosting period) for those monstrously huge turkeys. Anyway, here’s the basics (from the USDA):

IN THE REFRIGERATOR
Place frozen bird in original wrapper in the refrigerator (40 °F or below). Allow approximately 24 hours per 4 to 5 pounds of turkey. A thawed turkey can remain in the refrigerator for 1-2 days.
Thawing Time in the Refrigerator
Size of Turkey: Number of Days
4 to 12 pounds: 1 to 3 days
12 to 16 pounds: 3 to 4 days
16 to 20 pounds: 4 to 5 days
20 to 24 pounds: 5 to 6 days

IN COLD WATER
If you forget to thaw the turkey or don’t have room in the refrigerator for thawing, don’t panic. You can submerge the turkey in cold water and change the water every 30 minutes. Allow about 30 minutes defrosting time per pound of turkey. The following times are suggested for thawing turkey in water. Cook immediately after thawing.
Thawing Time in Cold Water
Size of Turkey: Hours to Defrost
4 to 12 poundS: 2 to 6 hours
12 to 16 pounds: 6 to 8 hours
16 to 20 pounds: 8 to 10 hours
20 to 24 pounds: 10 to 12 hours

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Read more:USDA Seasonal Food Safety (Countdown to Thanksgiving…)
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Hope this helps Mom!

NYC!!!

What an amazing place! I’ve never been before. When I found out my woodcut carcasses got into IPCNY’s New Prints/Autumn 2011 exhibit (see Press Release), decided it would be a great opportunity to see this city, take a leather bookbinding class at The Center for Book Arts, go to the opening to see my installation, and try to see as much of the city (Manhattan) as possible. It wouldn’t have been possible without my friend Alicia enthusiastically agreeing to be my guide and help teach me how to get around the city. She found a room in an apt. on the lower east side, and every morning we head out walking and taking the subway to my class in Chelsea. Then, while I take the class, she heads out to see her list of things to do. At 3 Alicia picks me up and off we go to see the city. Mostly on foot, but subway too, especially by nighttime…

So here’s a visual diary of Day 1 in the Big Apple (click any photo to enlarge somewhat):

Day 1, Nov. 1, 2011:
We leave our apartment around 7:30am, and walk down the street…

Our apartment on Grand Street, above the Restaurant: El Castillo de Jagua

…to The Doughnut Plant!

Just down the street from our apartment. How convenient for breakfast!

Amazing flavors!

Drooling yet?

Just a normal square donut, right?

Wrong! It's jelly-filled all the way around!!

Going to class (uptown) from our apartment on the Lower East Side

Near my class in Midtown/Chelsea: Flatiron

The Empire State Building from Chelsea

Washington Square Park

Some of the great personalities we watched at this great dog park near Washington Square.

This guy was huge! And very gentle--and patient with the not-so-mild-mannered little crazy dogs...

Brownstones near Greenwich Village

West Village storefront

We couldn't figure out how those cars got up in that "parking ramp." Nice signs too, huh?

Pretty awesome-looking cookies, huh? Amazingly we didn't stop

The Evolution Store in Soho. Most awesome store....ever.

Stuffed peacocks??!!? And so much more....skulls, many taxidermied animals (including rats). Check them out. They're online at The Evolution Store

...and man-eating piranhas...

...and of course, freeze-dried rats!!!

My favorite part of Chinatown are the storefront or outdoor markets. Here’s some pics:

Nightime fruit stands....

I love that ducks and chickens are sold/displayed wtth heads still on. You know what your's eating here..

More from the meat market

And we ended the night at Katz’s Deli (in the ‘When Harry Met Sally’ movie). Great visuals and the best reuben ever….

The famous Katz's Deli

Did you know you can have one of Katz's salamis shipped directly to you? Check out their website (katzsdelicatessen.com/)

Like I said, the BEST REUBEN EVER.