Here's the river upon arrival- what a gorgeous city! Of course it helped being sunny and 80° in the middle of March.
Sunday, March 25, 2012
Goin' down to Chi-town!
Here's the river upon arrival- what a gorgeous city! Of course it helped being sunny and 80° in the middle of March.
Wednesday, February 29, 2012
Work Work
First, I've now been volunteering at Tiger Lily Press here in Cincinnati and have been doing monitor nights once a week with another fellow printmaker. Before getting into regular hours, my co-volunteer and I spiffed up some things around the shop: she setting up the screen printing area, and I was arranging a bit in intaglio- all with help from the lovely ladies in charge!
I set up to clean the etching press- a good ole Charles Brand that just needed a little grease, polish, and love. I've learned what I know in this department from the fabulous press repairman, Perry T.
So here is getting set up:
I promise I will have more of my own work soon, yes, I swear! I am starting a few things right now. Otherwise, still sewing and also brewing Kombucha, and I am now experimenting with some very needy Jewish sour rye bread. Mmm...we'll see! Till next time...
Monday, February 6, 2012
New Work
So what better to do if you're a printmaker than take out your aggression with stamps? Yes indeedy, come and get your all-purpose Pre-Existing Condition stamp:
The State of Things
I don't think you can get a degree for that...
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So I now live in Cincinnati, above a giant trainyard:
Well such is life thus far. I've been doing work, assisting for an artist and creating all sorts of crazy experiments with fermenting things. That would include sourdough, yogurt, and kombucha, yum! I've also been sewing. Lots of head-scratching at the sewing machine. But it's coming along. I've recently become involved at our local print co-op, Tiger Lily press. The most lovely and generous people there, and recently we had a demo for an exciting new etch for zinc- saline sulfate (copper sulfate and table salt). Here is a link to their test a year ago: http://tigerlilypress.blogspot.com/2011/01/experimenting-with-saline-sulfate-etch.html It produces beautiful lines and I'm so excited to not have to worry about a Hindenburg explosion from ferric and zinc on that giant plate I want to do next.
But mostly it is a quiet life above the trainyard. Some new work updates very soon.
Wednesday, November 9, 2011
Makin' Sourdough Pretzels (or how to use your MFA)
Rachel’s Sourdough Pretzels
compiled from PJ Hamel: http://www.kingarthurflour.com/blog/2011/04/28/soft-scrumptious-and-sourdough-pretzels-from-your-discard-starter/ and Margot's blog http://soursaltybittersweet.com/content/roasted-garlic-mustard-sourdough-soft-pretzels
Mix wet ingredients:
3/4 cup lukewarm water
1 cup unfed sourdough starter, straight from the refrigerator (or use fed starter)
2 tablespoons brown sugar (or non-diastatic malt powder or reg sugar)
1 tablespoon butter (or veg oil)
(could also use 1 head roasted garlic, mashed into paste with butter, or dijon/other mustards or other spices)
Mix dry ingredients:
3 cups bread flour (add 2 xtra Tbsp water for highest gluten flours) or all-purpose flour, or mix of both
1/4 cup nonfat dry milk
1 1/2 teaspoons salt
1 1/2- 2 teaspoons rapid rise instant yeast
Mix all together until you’ve made a cohesive dough.
Knead dough until it forms a smooth ball. For the chewiest pretzels, knead for 15 minutes (15-25 by hand) until you get a baker's windowpane.
Spray mixing bowl lightly with oil, place ball of dough in the bowl, and turn to coat. Cover and let rise until doubled in size, for about 3-5 hours (3 hrs min-24 hrs max). The longer you let it rise, the more sourdough flavor. If you need to wait more than 24 hrs, you can refrigerate it and bring back to room temp.
When ready to form pretzels, bring 5-10 cups of water to boil with 1/3-2/3 cup of baking soda.
Turn the dough out onto a lightly greased work surface. Fold a few times to deflate, then shape into a rectangle.
Score once lengthwise, then 5 times crosswise, to make 12 pieces.
Cover the dough with plastic wrap, so it doesn’t dry out as you work.
Roll each piece of dough into 12-18″ rope. Keep the other pieces covered.
Twist the ends, and bring them down and under to make that classic pretzel shape. Or make logs or nubbins- whatever suits your fancy.
You can shape two at a time to boil and keep the rest of the dough pieces covered.
Preheat the oven to 450°
Two at a time, gently place the pretzels in the boiling baking soda bath. Boil for 1 minute, turning halfway through. Using a spatula or slotted spoon, remove to a colander to drain while the next batch boils, then transfer to a baking sheet coated in oil or lined with parchment paper and cover.
When all are shaped, whisk a raw egg with a tablespoon or two of buttermilk (or milk or water), and brush the tops of the pretzels. Sprinkle with coarse salt.
Bake for 15 minutes (@ 450°), or until the crust is a deep, glossy brown.
Eat right away, or store in a paper bag. Plastic/airtight containers make 'em soggy.
Here is the result!
Wednesday, February 9, 2011
In Between Things







Tuesday, December 7, 2010
Studio Visits and Critiques


Sunday, December 5, 2010
Open Studio



Thursday, December 2, 2010
Speaker Horn






































