Saturday, January 30, 2010

Febuary Newsletter

Well here we are at winters half way point.
The days are getting longer, and the wild things are starting to think of love.
Recently I’ve been noticing hawk pairs sitting together surveying their territories, and I’ve watched the rabbits ‘frolicking’ in my garden. How appropriate that Valentines Day is just around the corner.
The Belmont Horticultural Society recently hosted Brian Salt of Salthaven Wild life refuge. With him came Chaukar a hawk they had rescued. Brian is a dynamic and informative speaker, who’s mission of wild life conservation and rescue alines with my own mission of environmental education. We found much to talk about after the meeting and as a result, I’m working on a painting of one of their bald eagles. With luck it will be ready for their silent auction fund-raiser at the end of February. We are both hoping this will be the beginning of a long and mutually beneficial relationship, resident artist... how cool would that be!
February is also the month for Miniature shows. I, and several other artists are in the Portside Gallery show, which runs Feb. 1-28, gallery hours 11-5 pm daily, the opening is Sun Feb 7, 1-4pm.
Several of my chums are in the Art Exchange show, how ever, after a run in with H1N1 over New Years, I was only able to get work ready for one show. C’est le vive.
Betty Burell-Beaudry and I are sharing wall space at the Port Stanley Library,( next to the lift bridge) for the month. Betty does lovely water colours of local scenery. You really must check it out.
The recipe for this month is a fast and hearty bean soup, as I’m sure you know the soluble fibre in legumes is a natural reducer of ‘bad’ cholesterol, so here’s to happy hearts in February!
Ham and Bean Soup
In a large pot combine:
1/4 pound of diced ham
3 medium onions chopped
3 medium carrots chopped
2-3 bay leaves
1/4 cup chopped parsley
1 teaspoon savory
1 can of rinsed chickpeas
enough water to cover by two inches
Boil for two minutes, turn down heat and simmer for ½ hour.
Stir in 1 tablespoon salt and ½ teaspoon pepper.
Remove bay leaves and puree, stir in another 1/4 pound of diced ham.
Serves 8.
Remember to look for the beautiful in everyday,
Links: Salthaven
Portside Gallery

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