Saturday, July 19, 2014

Strawberry Shortcake and a Lake Art Fair





A great way to spend a summer day is strolling among the lush gardens of lake neighbors, viewing art and crafts, enjoying a slice of pizza from Linnea's outdoor woodfire oven and buying a loaf of her homemade organic woodfire oven bread.







This is the second year Man Lake neighbors have hosted an art and garden fair. There was something for everyone. 
Original art work to purchase. 
A chance to visit with local artists.












And many handmade craft items for purchase including pottery, baskets, jewelry and wooden bowls made by a 12 year old that were phenomenal.


Each bowl was made with a variety of woods to give it a unique design.

The intensity and range of colors and textures that showcased the work of local artists was certainly inspiring for this art and craft fair. 

I marveled at how healthy all the plants and flowers looked but wondered how the owners managed to successfully elude the deer. 













Today is the birthday of  French artist Edgar Degas (July 19, 1834-Sept. 27, 1917). He is considered the founder of Impressionism. More than half of his works depict the movement of dancers. Degas was fascinated with the movement of ballet dancers.   
 Ballet Dancers in the Wings is one of his more well known works.
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Strawberry Shortcake
Cook's notes: Savor the flavors of summer with this light dessert. I made my own shortcakes but something from the bakery like sponge cake works just as well. 
Strawberry Filling 
Ingredients:
  • 1 package (10 oz.) frozen halved strawberries in syrup, thawed
  • 1/4 cup currant jelly
  • 1/4 cup water
  • 1/4 cup orange juice
  • 3 cups fresh quartered strawberries
  • 2 TB. cornstarch
  • 1 TB. orange Cointreau (liqueur
Directions:
  • Drain berries in a glass measuring cup.
  • On stove in a saucepan add drained juice, currant jelly, water, orange juice and strawberries from the box.
  • Add in cornstarch, whisk to blend.
  • On low heat thicken sauce and add in fresh strawberries.
  • Remove pan from stove and stir in Cointreau.
  • Place strawberry mixture in a bowl, cool, cover and refrigerate.  



1 comment:

  1. Thanks for taking us to the art fair. I would have loved this event.

    What's the building with the red door (seventh photo)?

    And, wow, that bowl is amazing. How do they make those? I've always wondered.

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