If Crafting's Wrong, I Don't Wanna Be Right

Is this the same high Spiderman fans have after Comicon? I don't know, but I feel pretty amazing after Chicago Craft Social.  A raffle, snack table, and the promise of Chipotle chips and salsa upon exit.  There were about 15 tables, and I wish I could've stayed for two days.  Here's what I got for my $20.  

First, I joined Iris from Polyform as she walked our double table through Mokume Madness.  Basically, you stack up several thin sheets of brightly colored Sculpey clay, beat it up with tools, then shave thin slices off the top.  Those shaved slices (due to the abrasions, cuts, and dents) display fantastic patterns in all those colors you stacked up.  We used those funkadelic clay slices to fill bracelet, necklace, and earring blanks.  Not only had Iris already prepared our clay for us, she had about a dozen tools, extra clay, and boxes for us to take our completed work home.

It was just like being at Unconditional Craft Night.  She praised our work, whether we were fast, slow, sloppy, or exacting in our jewelry making.  I'm so glad I brought my big backpack, otherwise I don't know how I would've carried all the free swag.  If you want to try it on your own, here's how to do Mokume Gane.  I can't wait to craft more with my boatload of fresh clays.  Thank you Polyform!!

My next move was inevitable.  I couldn't resist the gravitational pull of Arcadia Knitting's table of yarn cakes.  Arcadia is easily my favorite Chicago LYS.  Sharon lead the team in Flip Flop Fun, providing all the yarn and flip flops.  Armed with my trusty size 8 needles and an upholstery needle, I dove in. 
First I cast on 60 stitches with this funky three-yarn blend.  I worked about 10 rows of garter stitch, then I bound it off.  The piece was approximately 12"x2".  I left a tail of twice the length of the piece, then used the upholstery needle to whip stitch the piece around the flip flop straps.  Before starting to stitch, I tied a scrap of yarn at the midway point of the swatch.  This project obviously doesn't demand exacting measurements, but I felt more in control marking the midpoint, Eyelash or fuzzy yarn is probably the best idea for this project, seeing as it's more forgiving in the stitching department.  What I'm saying is, this should be a low-stress project, and in the words of Tim Gunn, just "make it work."

The knitting makes an otherwise cheap, uncomfortable pair of flip flops very comfy and fun. 

To the right is a picture of everything I came away with.  Not pictured are all the yummy snacks and camaraderie we all enjoyed.  I'm so glad I braved the threat of thunderstorms.  I'll definitely come again.

This Is Why I Wax Poetic About Green Chile, Man.

This is becoming an addicti---tradition.  The last four times I've been to Albuquerque, I've visited The Range six times.   Marky and I thought it was just a lucky find outside our La Quinta but it turns out this is a really popular spot, with three locations in town.  I'm not much for popular, but The Range is irresistable.  And I've only ever gotten one thing.  It's a Southwestern breakfast staple, but Huevos Rancheros never appealed to me before coming here.  

Here's some Southwestern mosaic work outside the front door.  The place is actually filled with wacky 3-D artwork (Papier-mâché lanterns, coffee cups hanging on canvas, mailboxes disguised as trailers, and more) but I'm going to let you discover it for yourself when you make a trip out there. 

Ok, I'll give you this gigantic mirror framed in antlers!  Although this is the most impressive piece of art in the place, it's not really representative of what you'll find there.  I tried to get this picture with our fantastically beautiful waiter for some perspective.  Forget perspective--put him on the cover of GQ.  Anyway, this place is not an elk lodge.  Just take a trip to New Mexico, you wacky Midwesterners.  Trust me.  

This is it.  Huevos Rancheros. "Two eggs atop blue corn tortillas, white cheddar cheese, served with Range Frries, pinto beans and flour tortilla on the side.  Smothered with red or green chile."  The problem with the menu, is that this particular item is highlighted as a favorite by the Alibi, a local newspaper.  Who can disagree with a million New Mexicans?!  By the way, all New Mexican fare tastes better served on a hot FiestaWare dish.  In lemongrass, no less.  Our devastatingly handsome waiter must have seen into my soul when he picked that color for me.  

       

Well, there is the I-25 Omelette: "(It'll  get you to Denver!) diced ham, red bell pepper, onion, and cheddar cheese topped with green chile."  When I had a moment of indecision, my mom offered to get this dish so that I could have a sampling of each.  Although mom and I both found it impossible to speak when our gorgeous server asked how everything was, we were very pleased.  

We We Love Love Davy Davy

I met Davy. 

I've been waiting for this day since I was 9.  I fantasized that the Monkeemobile would break down in my neighborhood, and the boys from Malibu would knock on my door for help.  I would be able to make them grilled cheese sandwiches while they waited for a mechanic.  Back then, I couldn't listen to More of the Monkees with anyone else in the room.  It was an intensely personal moment when Davy whispered the girls' names in Look Out (Here Comes Tomorrow).   I was pretty sure he was singing to me.  Their car never broke down on Mackland Avenue, but when I won three tickets to see Davy last weekend, I figured fate was finally on my side.

During the concert, he did a couple songs that surprised me, including Papa Gene's Blues (a Mike song) and No Time (SUCH a Micky song), and they were both wonderful. Oh, and he started the show with about 20 minutes of only moderately funny, Don Rickles-y offensive humor. I don't want to be too critical when we had free seats, but he really could've started with a song. One of my concert buddies moaned, "Boooo-ring" during his awful spiel. She's 10 years old, so she gets a pass.  Honestly, the girl made a glittered sign, and deserved to hear Valleri!  Her mom dutifully covered her eyes when Davy unbuttoned his shirt and did a spicy hip-bump to "The Stripper." This little trouper, out way past her bedtime, was the sole reason we got backstage to see Mr. Jones.

As Davy strutted out to an instrumental Daddy's Song, I deferred to Michele, who is a world-class concert veteran, and autograph-getter.  My mouth said, "I'm following you."  My 9-year-old heart was saying, "Oh please oh please help me figure out how to meet Davy, oh master of fandom!" We waited.  And waited.  And just when it seemed like they weren't going to let us backstage, the owner of the club noticed our 10-year old partner in crime.  It was like a scene out of Paper Moon.  She was just about to fall asleep, holding her little sign reading, "We WE Love LOVE Davy DAVY."  Suddenly energized, we trotted downstairs and entered his room.

The thing that struck me was that his eyes looked a lot lighter in person. And I was too scared to talk to him or shake his hand. So I let my friends do that for me. I manned the camera while they said cheese. He was obviously tired after his show, which had no air conditioning. He stayed extra long for all his diehards to come through his dressing room, so I didn't want to start blubbering and freak him out.

If this inspires you to spin some Monkees discs, here are a couple of my favorite dark horses:  Someday Man from Instant Replay, and Long Way Home from Pool It!.  So, that's one checkmark off the bucket list. My next target is Micky, for sure. Hopefully I'm not as sweaty when I meet him.

Funky Fresh Beets

Addendum: on 6/12/10, I made changes to improve this recipe.  See bottom of blog for details.

I love beets.  They are easily my favorite vegetable.  And to think, I almost wrote them off as yucky after a crash diet with my mom in the late 80's.  I don't remember much from that diet, except egg whites and canned beets.  Anyone would hate beets after that three-week massacre.  

Then my whole life changed.  The first roasted beet I ever had was the night before my wedding in 2006.  Marky and I shared a plate of salad with goat cheese, beets, pine nuts, and anise seeds.  There was a whole dinner and dessert afterwards, but all I wanted was more beet salad.  After the wedding, we ate from a buffet three times a day on our all-inclusive honeymoon resort.  And there were beets!!  When we got home, I learned how to roast my own beets, and proceeded to eat a beet every day for approximately two years.  

Suffice it to say, I cannot get bored of beets.  I will eat them no matter how extravagant or plain.  When I saw this recipe in a used copy of In Style in the gym, I tore it out of the mag, and went straight to Edgewater Produce (advertised previously on Piece Fleet's blog).  This recipe is de-li-cious.  We didn't have any watercress, and next time, I think I might skip the crème fraîche mixture, and do a straight up Greek yogurt thing. And don't forget to prepare a lovely salad and toasted bread on the side. Anyway, here's the recipe, straight from the January edition of In Style:

Beet Soup with Horseradish Creme Fraîche, Apples, and Watercress

2 Tbsp plus 1 tsp sherry vinegar, divided
1 Tbsp plus 1/2 tsp salt, divided
1 Tbsp sugar
1 lb small red beets, trimmed
1/4 c olive oil
1/2 c chopped shallots
1/8 tsp ground ginger
2 c vegetable broth
1/4 c crème fraîche
1 Tbsp prepared horseradish, drained
1 tsp lemon juice
2 apples
1 Tbsp olive oil
Salt and pepper to taste
Watercress sprigs and extra olive oil, for garnish

1. In a medium saucepan, combine 6 cups water, 1 Tbsp vinegar, 1 Tbsp salt, and sugar. Reserve 2 Tbsp of liquid. 2. Add beets to saucepan; bring to boil. Reduce heat and simmer from 45 minutes or until beets are tender. Let cool to room temperature, then peel and dice. 3. In saucepan, heat olive oil over medium-low heat. Add shallots, remainnig 1/2 tsp salt, and ginger. Sweat until softened, about 8-10 minutes. Do not brown. 4. Add beets, broth, 2 cups water, and 1 Tbsp vinegar to saucepan. Bring to boil; reduce heat and simmer for 10 minutes. 5. Meanwhile, in a small bowl, combine crème fraîche, horseradish, remaining vinegar, and lemon juice. Season with salt and pepper. Refrigerate until ready to use. 6. With a melon baller, scoop out about 12 balls from the apples, leaving peel intact. Toss apple balls with reserved liquid. Set aside. 7. Working in batches, puree soup and oil in a blender until smooth.  Season with salt and pepper and ladle into individual bowls. 8. Garnish with apple balls, creme fraiche mixture, and watercress. Drizzle with olive oil.

The second time I made this recipe, I simplified it.  Skip the horseradish.  Boil the beets in water and 1 Tbsp vinegar until fork tender.  Saute shallots and about 2 Tbsp of fresh ginger in olive oil.  Peel and dice beets.  Add beets and broth to shallots, saute a little longer.  Add 1/2 tsp lemon zest and 1 Tbsp of fresh lemon juice to 1/2 c Greek yogurt.  Scoop out apple balls and cover with water and a little lemon juice. When beets are tender, blend until smooth.  Serve with a small scoop of yogurt and a few pieces of apple.