Arts Restorative Feedback and recipes
May. 15th, 2007 09:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
chelidonI'm attaching a note from Claudia -- for those who attended the Spring Magickal Arts Restorative camp in April, please do send in the feedback if you would be so kind (you also should have received this letter via email if you gave us your email addy). Thanks to you all for making it an incredible event to teach, organize, and participate in. Speaking personally, it was my favorite event of any kind, ever -- seriously. The music and magic we made is still ringing in my ears, filling my heart, and feeding my souls.
And for all of you, along with anyone else who is interested, Claudia, as promised, attached a few of the recipes for the food, specifically:
French Toast Baked in Honey-Pecan Sauce
Walnut Beer Bread
Hot Bananas with Rum and Raisins
Winter Veggie Soup
If there are any other recipes you'd like for any of the dishes that were served at the event, let me know and I'll get 'em for you.
So far, aside from the recurring events (RTITs, etc), the current working plan is to do a visual and/or written magickal arts Restorative event in mid-Winter (likely January), to repeat the Spring Musical Magickal Arts event in April, and in the meantime to teach a series of Claudia's Time workshops, find a good time to host a Pearl Pentacle workshop we've committed to, and potentially...host a Feri Camp next summer.
In addition to the existing facilities, and some new sleeping space in the new addition/lofts in the main house, by late Fall we'll have the horse barn converted to dorm and meeting space, and possibly have a 30' heated yurt set up. At least one of the treehouses might be ready by then, but that may become a Fall 2008 project...we'll see. By the time of the November Reclaiming Witchcamp Council meeting, we're hoping to be on a localvore footing -- 70% of the food we serve having its origin within a 70 mile radius of the land, accomplished through more raised beds, but mainly good relations with local farmers, farmer's markets and coops. My recent trip to Diana's Grove in Missouri was hugely inspiring, and good encouragement that we're on a path to making the kind of place we want to live in, and share.
Warm hearth, and love to all,
--Chelidon
(Claudia's note/recipes below the cut)
-------
Hello all, it's been a wonderful but busy time for our household since we were all together last month. Thought it was about time I made good on some promises, so below you will find a few recipes from the weekend. Before you run to your kitchens, please take a few moments to fill out the feedback form, it will help us with the creation of other events here at the house, and with the ongoing process of self improvement and learning as teachers and hosts. As much as you can, be specific and give examples, " I loved it!", or "This stunk!" are actually both equally unhelpful as feedback to foster further growth (though obviously we'd take the first one over the second if we had to choose : )
**BB** Claudia
2007 Spring Musical Restorative Feedback form: please post your reply directly to me (Claudia) rather than the whole list), I will pass these on to the team.
Contact:
* How did you hear about the Restorative?
* Was the information sent out accurate and adequate, what would you have added or changed about what you received?
* Were your questions / concerns promptly / satisfactorily addressed?
Site;
* What was good about the location? What could have been better?
* Were your food and sleeping needs met? What could have been better?
* Was the size of the group OK?
Flow:
* Did you like the flow of the weekend?
* What would you have changed about the structure, the timing, the level of participation from the students?
The Crew: (please post specifics about things they did or said that were helpful to you; and things that they could have been done differently to better meet your needs)
* Crow
* Willow Kelly
* Chelidon
* Jude
* Claudia
Anything else you want us to know?
**BB** Claudia
French Toast Baked in Honey-Pecan Sauce (serves 4)
4 eggs, beaten
3/4 cup half-and -half
1/2 tbs brown sugar
1 tsp vanilla extract
4 thick slices French bread
1/2 stick butter
1/4 cup honey
1/4 cup maple syrup
1/4 cup chopped pecans
Combine eggs, half-and -half, brown sugar, and vanilla in small bowl. Pour half the mixture into a baking dish, place the bread in the pan and top with the other half of the egg mixture. Refrigerate, covered, overnight.
Melt butter in 9x13 baking dish, stir in honey, maple syrup, pecans. Add soaked bread slices, bake at 350 for 30 minutes until puffed and brown, Serve immediately.
Walnut Beer Bread ( I made this into simple rolls for ease of serving given our large numbers, but the original recipe makes 2 beautiful braided loaves)
1 1/2 cups warm dark beer
2 packs active dry yeast (I'm inpatient and use the rapid rise stuff, but any yeast you are used to will do)
4 1/2 cups all purpose flour
1/2 cup rye flour
2 tbs sugar
1 tbs salt
1/2 cup olive oil
1 cup finely chopped yellow onion
3/4 cups coarsely chopped walnuts
1 egg
fresh or dried rosemary
1) warm the beer ( but do not boil or scald); pour into a small bowl. Stir in yeast and let stand 10 minutes ( don't put yeast in if it's too hot to touch comfortably, you'll kill it)
2) mix the fours, sugar, and salt in a large bowl, Make a well in the center. Pour the yeast mixture and oil in center and stir until blended, at some point you'll have to give up and start kneeding it.
3) Knead the dough on a floured surface until smooth and elastic ( add more flour or more oil or a splash of milk to get the consistency right), knead about 10 minutes.
4) Wash out the bowl, dry, then coat with olive oil, place dough in bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in bulk ( or you can let the dough rise over night in the refrigerator)
5) Punch the dough down and kneed in the onion and walnuts until evenly distributed throughout the dough
6) Divide the dough in half, divide each half into thirds, Using your hands, roll each of the pieced into 12 inch long ropes, Braid 3 ropes together to form a loaf. Tuck the ends under and place on a baking sheet. Repeat with remaining dough, placing it on the same sheet but not touching, Cover and let rise until doubled in bulk (45 min to 1 hour)
7) Preheat oven to 375
B) Beat the egg with 2 tsp water in small bowl, brush the tops of the loaves with egg wash and sprinkle with rosemary
9)Bake until crusty and brown, 45-50 minutes. Cool in the pan for 10 minutes, then cool on wire rack.
Hot Bananas with Rum and Raisins (Serves 4)
2 tbs raisins
3 tbs dark rum ( if you don't like taste of rum, can also try an orange liqueur like Cointreau)
3 tbs unsalted butter
1/4 cup soft brown sugar
4 slightly under-ripe bananas, peeled and halved length wise (if you use well ripened bananas you will get mush)
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 cup flaked almonds (optional)
whipped cream or vanilla ice cream to serve with bananas
1) Put raisons in small bowl and spoon in rum, leave to soak
2) Cut butter into small cubes and place in slow cooker with sugar, switch slow cooker to high, and leave uncovered for 15 minutes until butter has melted, mix with sugar
3) Add bananas to melted butter and sugar mixture, put lid on slow cooker, and cook for about 30 minutes, turning over the bananas halfway through cooking time.
4) Sprinkle the nutmeg and cinnamon over the bananas and then pour in rum and raisins (and almonds if you are using them) , stir very gently to mix, then recover and cook for 10 minutes.
5) Carefully lift bananas out of slow cooker, spoon / drizzle the sauce over top, serve hot with whipped cream or ice cream
Winter Veggie Soup (6 portions)
1/2 stick unsalted butter
2 cups diced leeks ( whit part and 1 inch green, wash carefully to get out all the sand / dirt)
1/ 1/2 cups diced onions
1 cup diced celery
1 1/2 tsp tarragon
1/2 tsp thyme
salt and pepper to taste
5 cups veggie stock (omivores can also use chicken broth if you like, I used veggie to make it accessible to all)
2 1/2 cup diced potatoes (about 4 potatoes-- I never peel mine, some do)
1 lb bag baby spinach well rinsed, discard stems if large or tough, cut into 1/8 slivers, *or*, if you are in a hurry or on a tighter budget, just use a large box of frozen spinach
1/2 cup milk or cream
1) melt butter in large soup pot (best soup pots have thicker bottoms so you don't scorch the soup)
2) When melted, add leeks, onions, celery and cook under low heat for 15 minutes, stirring occasionally until wilted. Season with tarragon, thyme, salt and pepper, stir well.
3) Add stock and potatoes, cover and simmer until potatoes are tender but not mushy about 20 min
4) Add half the spinach, simmer until all is hot (about 3-5 min)
5) Remove from heat, puree half the amount in a blender or food processor, and return the puree to the soup pot.
6) Place pot back over low heat, add remaining spinach and milk / cream, heat through, stirring well, but do not boil. Adjust seasonings and serve.
Bon Appetit!
**BB** Claudia
And for all of you, along with anyone else who is interested, Claudia, as promised, attached a few of the recipes for the food, specifically:
French Toast Baked in Honey-Pecan Sauce
Walnut Beer Bread
Hot Bananas with Rum and Raisins
Winter Veggie Soup
If there are any other recipes you'd like for any of the dishes that were served at the event, let me know and I'll get 'em for you.
So far, aside from the recurring events (RTITs, etc), the current working plan is to do a visual and/or written magickal arts Restorative event in mid-Winter (likely January), to repeat the Spring Musical Magickal Arts event in April, and in the meantime to teach a series of Claudia's Time workshops, find a good time to host a Pearl Pentacle workshop we've committed to, and potentially...host a Feri Camp next summer.
In addition to the existing facilities, and some new sleeping space in the new addition/lofts in the main house, by late Fall we'll have the horse barn converted to dorm and meeting space, and possibly have a 30' heated yurt set up. At least one of the treehouses might be ready by then, but that may become a Fall 2008 project...we'll see. By the time of the November Reclaiming Witchcamp Council meeting, we're hoping to be on a localvore footing -- 70% of the food we serve having its origin within a 70 mile radius of the land, accomplished through more raised beds, but mainly good relations with local farmers, farmer's markets and coops. My recent trip to Diana's Grove in Missouri was hugely inspiring, and good encouragement that we're on a path to making the kind of place we want to live in, and share.
Warm hearth, and love to all,
--Chelidon
(Claudia's note/recipes below the cut)
-------
Hello all, it's been a wonderful but busy time for our household since we were all together last month. Thought it was about time I made good on some promises, so below you will find a few recipes from the weekend. Before you run to your kitchens, please take a few moments to fill out the feedback form, it will help us with the creation of other events here at the house, and with the ongoing process of self improvement and learning as teachers and hosts. As much as you can, be specific and give examples, " I loved it!", or "This stunk!" are actually both equally unhelpful as feedback to foster further growth (though obviously we'd take the first one over the second if we had to choose : )
**BB** Claudia
2007 Spring Musical Restorative Feedback form: please post your reply directly to me (Claudia) rather than the whole list), I will pass these on to the team.
Contact:
* How did you hear about the Restorative?
* Was the information sent out accurate and adequate, what would you have added or changed about what you received?
* Were your questions / concerns promptly / satisfactorily addressed?
Site;
* What was good about the location? What could have been better?
* Were your food and sleeping needs met? What could have been better?
* Was the size of the group OK?
Flow:
* Did you like the flow of the weekend?
* What would you have changed about the structure, the timing, the level of participation from the students?
The Crew: (please post specifics about things they did or said that were helpful to you; and things that they could have been done differently to better meet your needs)
* Crow
* Willow Kelly
* Chelidon
* Jude
* Claudia
Anything else you want us to know?
**BB** Claudia
French Toast Baked in Honey-Pecan Sauce (serves 4)
4 eggs, beaten
3/4 cup half-and -half
1/2 tbs brown sugar
1 tsp vanilla extract
4 thick slices French bread
1/2 stick butter
1/4 cup honey
1/4 cup maple syrup
1/4 cup chopped pecans
Combine eggs, half-and -half, brown sugar, and vanilla in small bowl. Pour half the mixture into a baking dish, place the bread in the pan and top with the other half of the egg mixture. Refrigerate, covered, overnight.
Melt butter in 9x13 baking dish, stir in honey, maple syrup, pecans. Add soaked bread slices, bake at 350 for 30 minutes until puffed and brown, Serve immediately.
Walnut Beer Bread ( I made this into simple rolls for ease of serving given our large numbers, but the original recipe makes 2 beautiful braided loaves)
1 1/2 cups warm dark beer
2 packs active dry yeast (I'm inpatient and use the rapid rise stuff, but any yeast you are used to will do)
4 1/2 cups all purpose flour
1/2 cup rye flour
2 tbs sugar
1 tbs salt
1/2 cup olive oil
1 cup finely chopped yellow onion
3/4 cups coarsely chopped walnuts
1 egg
fresh or dried rosemary
1) warm the beer ( but do not boil or scald); pour into a small bowl. Stir in yeast and let stand 10 minutes ( don't put yeast in if it's too hot to touch comfortably, you'll kill it)
2) mix the fours, sugar, and salt in a large bowl, Make a well in the center. Pour the yeast mixture and oil in center and stir until blended, at some point you'll have to give up and start kneeding it.
3) Knead the dough on a floured surface until smooth and elastic ( add more flour or more oil or a splash of milk to get the consistency right), knead about 10 minutes.
4) Wash out the bowl, dry, then coat with olive oil, place dough in bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in bulk ( or you can let the dough rise over night in the refrigerator)
5) Punch the dough down and kneed in the onion and walnuts until evenly distributed throughout the dough
6) Divide the dough in half, divide each half into thirds, Using your hands, roll each of the pieced into 12 inch long ropes, Braid 3 ropes together to form a loaf. Tuck the ends under and place on a baking sheet. Repeat with remaining dough, placing it on the same sheet but not touching, Cover and let rise until doubled in bulk (45 min to 1 hour)
7) Preheat oven to 375
B) Beat the egg with 2 tsp water in small bowl, brush the tops of the loaves with egg wash and sprinkle with rosemary
9)Bake until crusty and brown, 45-50 minutes. Cool in the pan for 10 minutes, then cool on wire rack.
Hot Bananas with Rum and Raisins (Serves 4)
2 tbs raisins
3 tbs dark rum ( if you don't like taste of rum, can also try an orange liqueur like Cointreau)
3 tbs unsalted butter
1/4 cup soft brown sugar
4 slightly under-ripe bananas, peeled and halved length wise (if you use well ripened bananas you will get mush)
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 cup flaked almonds (optional)
whipped cream or vanilla ice cream to serve with bananas
1) Put raisons in small bowl and spoon in rum, leave to soak
2) Cut butter into small cubes and place in slow cooker with sugar, switch slow cooker to high, and leave uncovered for 15 minutes until butter has melted, mix with sugar
3) Add bananas to melted butter and sugar mixture, put lid on slow cooker, and cook for about 30 minutes, turning over the bananas halfway through cooking time.
4) Sprinkle the nutmeg and cinnamon over the bananas and then pour in rum and raisins (and almonds if you are using them) , stir very gently to mix, then recover and cook for 10 minutes.
5) Carefully lift bananas out of slow cooker, spoon / drizzle the sauce over top, serve hot with whipped cream or ice cream
Winter Veggie Soup (6 portions)
1/2 stick unsalted butter
2 cups diced leeks ( whit part and 1 inch green, wash carefully to get out all the sand / dirt)
1/ 1/2 cups diced onions
1 cup diced celery
1 1/2 tsp tarragon
1/2 tsp thyme
salt and pepper to taste
5 cups veggie stock (omivores can also use chicken broth if you like, I used veggie to make it accessible to all)
2 1/2 cup diced potatoes (about 4 potatoes-- I never peel mine, some do)
1 lb bag baby spinach well rinsed, discard stems if large or tough, cut into 1/8 slivers, *or*, if you are in a hurry or on a tighter budget, just use a large box of frozen spinach
1/2 cup milk or cream
1) melt butter in large soup pot (best soup pots have thicker bottoms so you don't scorch the soup)
2) When melted, add leeks, onions, celery and cook under low heat for 15 minutes, stirring occasionally until wilted. Season with tarragon, thyme, salt and pepper, stir well.
3) Add stock and potatoes, cover and simmer until potatoes are tender but not mushy about 20 min
4) Add half the spinach, simmer until all is hot (about 3-5 min)
5) Remove from heat, puree half the amount in a blender or food processor, and return the puree to the soup pot.
6) Place pot back over low heat, add remaining spinach and milk / cream, heat through, stirring well, but do not boil. Adjust seasonings and serve.
Bon Appetit!
**BB** Claudia
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2007-05-16 10:50 am (UTC)no subject
Date: 2007-05-16 11:32 am (UTC)no subject
Date: 2007-05-16 07:08 pm (UTC)no subject
Date: 2007-05-17 05:31 pm (UTC)no subject
Date: 2007-05-17 05:33 pm (UTC)So whacha doing this weekend? Want to come visit? We're having a BBQ on Sunday, and a much-needed nice quiet weekend of working on the house, etc.
no subject
Date: 2007-05-17 05:34 pm (UTC)And yeah, it's hell living here with Claudia and Paul cooking all the time, I tell ya... ;>
no subject
Date: 2007-05-17 06:27 pm (UTC)