Something to Crow About!

This past Monday, we had the opportunity to celebrate our dear friend Bonnie's being 90 YEARS YOUNG! Bonnie is a role-model for all who know her, and who also aspire to being as lively and as active as she is, should we be blessed to reach that age. Bonnie has many dear friends and it would have been nice to include them all but, that said, I feel strongly that when a meal is served (especially one including soup!), each guest needs a place to sit at a table while eating. And preferably, close enough to the main table that she can see the guest of honor. In our home, that meant 17 (without expanding onto the deck, sunroom, or downstairs). It was a nice group, particularly in light of the fact that several generous friends offered to help with the food: Eileen brought some nutritious Wheat-Apple Muffins; Janet made a colorful salad of Mixed Spring Greens with Craisins, Blueberries, Mandarin Oranges and Pecans with a Poppy Seed Dressing; and Rosa brought a yummy Lemon Cake to go along with the Tunnel of Fudge Cake that I made (options are good, yes?!). I also made Chicken Tortilla Soup, and several requested the recipe, so I will include that in this post.
I think fresh flowers make any occasion "special," but for this occasion, I branched out a little. Okay, A LOT! I used artificial sunflowers and added fresh asparagus and kale. Yup, you read that right. I did something similar a few years ago for a fall event for which I used the same theme, and had so much fun I thought I'd reproduce it. As waaay out as that sounds, it gets worse (or better, depending upon your perspective). I later roasted the asparagas and served it with Wild Alaskan Salmon with a Dilly Remoulade; a fresh Spinach, shaved Parmesano-Reggiano, and Toasted Pinenuts Salad with a Balsamic Vinaigrette, and loved having the kale to use in Olive Garden-style Zuppa Toscano. Yum-O!

I've been making my own version of Chicken Tortilla Soup for a number of years now, since I first tasted it on a trip to Dallas, TX. I used to saute the fresh veggies (onion, garlic, celery, tomatoes, jalapenos, etc.) myself, but sometimes it took time I didn't have, and it finally occurred to me that those same veggies were already in salsa, so I tweaked my own recipe and now just use the salsa (lots of it!). I needed soup for 20 for the luncheon, and wanted plenty left for my family to enjoy for a meal or two, so following are the amounts I used for a crowd that size. NANCY'S CHICKEN TORTILLA SOUP (FOR A CROWD)
4 quarts chicken broth
12 cans Cream of Chicken Soup (Do not dilute.)
2 large jars salsa (or to taste)(can use mild, medium, or hot, depending on your personal taste; I recommend using mild to medium for a group, however, as some do not like it hot)
2 cans corn (can use frozen, and in the summer, I've been known to use fresh)
2 cans black beans
2 rotisserie chickens, deboned and shredded (about 12 cups meat)
Pour broth into a very large kettle (I use a canner because it's thick and the soup won't scorch). Add condensed Cream of Chicken soup and stir to blend. Bring to a boil. Add salsa (If you're not sure how much, add some, and add some again at the end to taste.) Stir in the corn and black beans and then add shredded chicken. Bring to a boil and then reduce heat and simmer on low until ready to serve. Or cool, refrigerate, and reheat. Freezes well.
If you want to make a few cupsful for a small family, start with 3 cans of broth and 2 cans of condensed soup. NOTE: You can click the photo to see how I served this but I like to added shredded cheddar, a dollop of both sour cream and guacamole (you can pass them separately, if you like), some thin strips of multi-colored tortilla chips, and a sprig of Cilantro or flat-leaf parsley. ENJOY!

If you love chocolate and nuts, as I do, you can click to enlarge the following photo and drool (as I do) over this Tunnel of Fudge Cake. Bonnie loves chocolate and nuts so I just HAD to make this special (and decadent; she can afford the calories) cake for her birthday. It will really date me when I admit that I first tasted this fabulous cake when a coworker brought it to work at the University of Utah in the late 60's/early 70's. I have loved it since but make it rarely (I last made it when I hosted a baby shower for my young friend Kathy, and her twins are getting ready to turn seven!), and it's been a day or two. If you have a special occasion just around the corner, and simply can't resist, here's the recipe:

TUNNEL OF FUDGE CAKE
INGREDIENTS:
________________________________________
Cake
1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts*
Glaze (NOTE: I omitted the glaze and served it with a drizzle of homemade hot fudge sauce, a dollop of whipped cream or whipped topping, fresh raspberries and a sprig of mint)
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk
DIRECTIONS:
________________________________________
1. Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.
2. Bake at 350°F. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.
3. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.
High Altitude (3500-6500 ft) Increase flour to 2 1/4 cups plus 3 tablespoons. Bake as directed above.
Bonnie informed us that she doesn't plan to be around for #100, but if she is, I'd be honored to do this again. Maybe we just need to have a party for her each year from now on . . .

Cookies in the (Kimball) Parlor

I had the opportunity this past Sunday to teach a lesson in the women's organization (the Relief Society) of my Church (the Church of Jesus Christ of Latter-Day Saints). In fact, the lesson was on the organization of the Relief Society in 1842. The initial meeting of the women was held "in the parlor" of Sarah Granger Kimball's home. Inasmuch as history tells us that Sarah Kimball had a seamstress, I think it's fair to assume that her home was perhaps a bit "grander" than some of the early families could afford. Is it also fair to assume, as I pointed out to the women in my class on Sunday, that there would have been TREATS at that meeting? I think so; therefore, I asked the women to pretend we were in the parlor at the Kimball home, and I served them treats (cookies). Many asked for the recipes so I will include them here. I did not have time or foresight to photograph all the cookies while arranged on the fall platters, so I borrowed a couple of each kind from the few I kept to put in my granddaughter's lunch box this week. The first cookie--the Gingersnap--is a long-time favorite and comes from Betty Crocker herself.


GINGERSNAPS (BETTY CROCKER’S COOKBOOK)
A pungent gingersnap—crispy on the edges but soft in the center.
¾ cup shortening
1 cup brown sugar (packed)
1 egg
¼ cup molasses
2 ¼ cups Gold Medal Flour*
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon cloves
¼ teaspoon salt
Granulated sugar
Mix thoroughly shortening, brown sugar, egg and
molasses. Blend in remaining ingredients except
granulated sugar. Cover; chill 1 hour.
Heat oven to 375 degrees. Shape dough by rounded
teaspoonfuls into balls. Dip tops in granulated sugar.
Place balls sugared side up 3 inches apart on
lightly greased baking sheet. Bake 10 to 12 minutes
or just until set. Immediately remove from baking sheet.
4 DOZEN COOKIES.
*If using Self-Rising Flour, decrease soda to 1 teaspoon and
omit salt.

The second is a Gooey-Butter Cookie. Our family has loved Gooey Butter Cake for as long as I can remember. So when several asked for the recipe and I said it was similar to Gooey Butter Cake, and they were not familiar with it, I was surprised. For that reason, I decided to go ahead and include all the variations, from vanilla to chocolate and inbetween. I knew I'd find them on Paula Deen's site (FoodTV) because she's an avid fan of these. And wallah!
I'll provide the recipe for the Gooey Butter Cookies first, and then the Cakes. You can alter the cookie recipe in the same manner as the cake recipe to make any flavor of Gooey Butter Cookie you choose:
CHOCOLATE GOOEY BUTTER COOKIES
Ingredients:
1 teaspoon vanilla extract
Confectioner’s sugar, for dusting
1 (18 ounce) box moist chocolate cake mix
1 (8-ounce) brick cream cheese, room temperature
1 egg
1 stick of butter, room temperature
Directions:
Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners’ sugar, if desired.
Servings: 2 dozen cookies
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy

GOOEY BUTTER CAKES
From: The Lady & Sons Just Desserts by Paula H. Deen
"Butter Gooey Cakes. Ooey Gooey Butter Cakes. Ooey Booey Gooey Cakes. These are just a few of the names I've heard our guests at The Lady & Sons call 'em. But to quote Shakespeare:
What's in a name? that which we call a rose
By any other name would smell as sweet.
This is exactly how I feel about our Gooey Butter Cakes. No matter what you call them, they're like that sweet rose that Shakespeare wrote about. These delectable cakes were an instant hit the first day they showed up in The Bag Lady basket and they immediately became one of my most requested items. These little sweeties actually resemble a bar-type dessert instead of what we know as a traditional cake. Over the years, I have made every flavor imaginable, using this basic recipe. I'll give you some of my recommendations but by all means experiment and have fun creating your very own version of our signature Gooey Butter Cakes.
Cake
• 1 (18.25-ounce) box yellow (or your choice) cake mix
• 1 egg
• 1/2 cup (1 stick) butter, melted
• Filling
• 1 (8-ounce) package cream cheese, softened
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 (16-ounce) box confectioners' sugar
• 1/2 cup (1 stick) butter, melted
1. Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.
2. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
3. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
4. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
5. Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way-even for piggies like me!

Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again!

Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.

Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above.

Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above.

Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.

Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above.

Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above.

Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above.

Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above."
(end of Paula's comments)

Nancy again:
I love the Relief Society organization, a charitable Society, which allows women to act according to their natures and feelings of charity and benevolence. I particularly like the following quote, which is advice given to those first women who desired to have such an organization, by Lucy Mack Smith, the Prophet Joseph Smith's mother:

"We must cherish one another, watch over one another, comfort one another and gain instruction, that we may all sit down in heaven together."

What a wonderful promise this is to look forward to. I invite you to enjoy both the hope of that promise, and the recipes!

Fall is in the Air

There are so many reasons why Autumn is my favorite time of year. And, while many years it seems we go directly from the heat of summer to the cold of winter (or as cold as winters get in MO), this year we truly have enjoyed fall.
There's nothing better than starting the day with breakfast (albeit our standard fare of steel-cut oats and Red River Cereal, except on weekends) in the sunroom, with the fall sounds and cool air coming through the screens. The leaves drift lazily from the many trees in our back yard, the squirrels race along the top of the fence, as if in a hurry to prepare for oncoming winter, and all seems right with the world.
I enjoy adding decorative touches to just about anything--whether indoors or out--to usher in each season. Having collected a few items each year for many years, I seldom need to buy anything new; I simply pull out the storage tubs and try to think of new ways to use old decorations. Because I love autumn so much, and love to decorate for it, it seems the perfect precursor to making our home festive for the Christmas season, my absolute favorite.
Three years ago when we moved to our new home, and therefore changed to a new Ward at Church, I became dear friends with a darling woman, Bonnie, who is 90 years young (as of 9/15). She is currently in UT celebrating with some of her living siblings, but I have a luncheon planned for her here on September 28. I think turning 90 is "Something to Crow About" and that will be my theme for the party. I will try to blog that later. So I'm keeping that party in mind as I decorate for fall.
The crisp air "feels like football" and the season is, indeed, here again. We enjoyed our first MSU football game last Saturday, and our second will be tomorrow. From the tailgates to the Bear Pride Marching Band half-time performances, we have enjoyed the whole experience as a family from the days when Steve and I were at the University of Utah, to the games here with the boys from the time they were born, and continuing as each of our grandchildren arrived. The spiced cider, hot cocoa and peanuts which go in our bags, as well as the snowcones, nachos, and pretzels from the concession stand, are all part of the experience. Most of all, it's a fun venue for family fun, and provides a good "excuse" to get 9 busy family members together in one place. That doesn't happen every single game (such as tomorrow, when some are out of town and one working), but in those cases, we never have trouble finding friends who like to join us for the fun.
It has been a busy week with activities of many kinds, all enjoyable. We've settled into a routine with Ky arriving at 6:45 a.m. for breakfast, then getting ready for school and practicing the piano and violin before I take her to school. I also pick her up from school three nights a week for swimming, piano and drum lessons, etc. Since Reed is now in school, I've asked for (and been granted :) "Reeders time with Nina" on Tuesday evenings so do whatever he wants. Last Tuesday, it was playing at the park and his helping fix his requested "bacon, eggs, and toast" for dinner, then to soccer practice. He's quite the egg-cracker! And his Dad cracked up when we told him that Reed requested BACON! for dinner. A fit and active 6-year-old boy can afford those calories. Weekends provide some time with hubby (yea, date night!), occasionally family time, and as with this evening, time for a movie date with girlfriends. (Last Friday night two girlfriends and I went to Branson to see the Osmonds, who were in town for a two-week stint at their theatre, following a world tour. It's hard to believe the older brothers have been in show business 50 years! I talked with Jimmy on Sunday, as I sat right by him when they attended Church in my Ward, and told him we had seen and enjoyed the show. His comment: "We're pretty goofy, but we do have a good time." Well, yes . . .)
I'm off to bake some cookies for my lesson on Sunday (this time there will be no nuts and no chocolate for the sake of those with allergies to same). I hope anyone reading this blog is also having a GREAT AUTUMN and recording it for anyone who cares.

Another Year Older . . .

It's hard to believe that another year has sped quickly by, summer is over, and the grandchildren have started back to school. When Steve and I were in Colorado, I found some cute "fish" hats at a booth featuring fish-wear for women and children. When I told the clerk they were for our grandchildren, she asked me to take a picture and send it to her, so I decided I had to have one for Brit, as well, despite her being older. Britt was a good sport about modeling it with Reed and Ky. The picture doesn't do the hats justice but they have rolly eyes and little fish fins and tails.
Kyra often travels to WY with me but when she wanted to go in July, I "warned" her that this trip would be unlike those in the past where we were essentially on vacation, and where I was free to entertain her and shuttle her around to her cousins' homes. The purpose of the July trip was to spend time with my Dad, and caring for him (and his home and meals) needed to be my first priority. I welcomed Kyra's company, but she needed to take things to entertain herself, and be prepared to spend a lot of time at Grandpa's, with or without cousins to play with.

I told Kyra that if she were good to help me those two weeks, and had a good attitude, when we got back we would upgrade her "little girl" room (at her Daddy's) in preparation for middle school. Little did I know when I made that declaration that I would have a bike wreck and REALLY need Kyra's help. But, help she did, and she had a great attitude. She was also good to entertain herself, when necessary, and enjoyed playing with her cousins and aunts and uncles part of the time, as well.

Well, like the picture of the fish caps, this picture doesn't do the curtains justice (they have polkadots in shades of pink); guess I need to brush up on my photography skills (or gain some). But, for what it's worth . . . Kyra had a hard time parting with some of her "childhood," but kept her favorite things and got rid of a lot. She said it felt really good to give her things to several little girls who will enjoy the toys and stuffed animals, and one toddler who will look adorable in a few LITTLE outfits we had stored away for safe keeping and decided to part with. Ahh. . .

I'm allergic to latex paint, so once we got everything cleaned out and the room ready, Jon and Paula actually did the painting. Bless them! We still need to get a bulletin board up, and Ky is saving for a Papasan chair, but we're almost there . . .

Aloha!

"Aloha! [ah loh' hah !]
May there be friendship or love between us!
Greetings to you and me!"


My friend Linda and I traveled to Hawaii in January of 2008 to celebrate our joint birthday and my having retired after 30 years at MO State University. Things to love about "The Islands" are too many to innumerate but one of the things I loved most was the sincere way in which we were greeted and made to feel welcome. This was true even when we attended church; we were greeted by beautiful young children who gave us leis. Surprisingly, they were not made of flowers (as many there are); rather; these were made of yarn. Our Sunday School teacher greeted us with Aloha! And everyone in attendance responded with Aloha! back to her. I enjoyed this greeting so much that as I have greeted classes and taught lessons since returning from Hawaii, I, too, have told attendees I like to welcome them with Aloha! and hear them welcome me in return.

What I have not told my class members is that the woman who taught the Sunday School class in Hawaii also passed homemade cookies around the room while the lesson was being taught. I remember that they were full of the traditional Macadamia Nuts, and were yummy!

Since I'm teaching a class this weekend on CHARITY: THE PURE LOVE OF CHRIST, and since I've been out of state a lot lately and have been missed the women in my class, I decided this was a good time to go the extra mile and add the second part of the greeting (the cookies). So I spent the afternoon trying out two new cookies recipes and will share them on Sunday during my lesson on charity. I've always liked Almond Roca candy, but had never tried an Almond Roca cookie, so was intrigued by this recipe, which I found on FoodTV. Steve and I liked the result so I thought I would share the recipe.

Blue Ribbon Almond Roca Cookies
Recipe courtesy Lynn Scully, Rancho Santa Fe, California
Cook Time: 22 min (I used my convection oven and baked for 20 minutes)
Makes approx. 4 dozen cookies (if you make approx. 1" dough balls)
Ingredients
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dark brown sugar
• 1/2 cup sugar
• 1 cup butter, room temperature
• 2 eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 package toffee bits
• 1 cup coarsely ground almonds
• 4 ounces milk chocolate
• 1/2 tablespoon vegetable oil
Directions
Preheat oven to 300 degrees F.
In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.
Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.
The second recipe is for Chocolate Chip Ranger Cookies. I've made Ranger Cookies for years, and they are one of my personal favorites, but I had never made them chocolate chips. I also had never formed them in balls and rolled them in powdered sugar, as this recipe called for. Here's the recipe in case you'd like to give them a try:
Chocolate Chip Ranger Cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
• 1 cup butter or shortening
• 1 cup granulated sugar
• 1 cup brown sugar, firmly packed
• 2 eggs, beaten
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla
• 2 cups quick-cooking rolled oats
• 2 cups corn flakes
• 1 cup flaked coconut
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup chopped pecans (optional)
• confectioners' sugar as needed
Preparation:
Cream together the butter and both sugars. Blend in the eggs. Into a separate container, sift together the flour, baking soda and baking powder then add to the creamed mixture, blending well. Mix in the vanilla; stir in the rolled oats, corn flakes, coconut, chocolate chips and pecans. Form mixture into balls about 1 inch in diameter. Roll in powdered sugar. Press down with a fork on greased baking sheets. Bake in a 350° oven for 12 to 15 minutes.
Makes about 4-5 dozen chocolate chip ranger cookies, depending on how large you make the dough balls, of course.
As much as we enjoy cookies as "food for our bodies," there's an even better kind of nourishment to be had. Using one of the quotes that I like best from this lesson on CHARITY, THE PURE LOVE OF CHRIST , I made little labels for the cookie bags. (If you maximize the photo by clicking on it, you should be able to read the quote.)

I hope that the combination of the words I share and the cookies will help those in my class to feel as well fed and welcome as Linda and I felt while visiting in Hawaii.

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"Renaissance Man"

I often marvel at the many talents possessed by my hubby of (almost) 41 years. The term "Renaissance Man" always come to mind. I think it's fair to say that I may be just a little prejudiced but, if a wife can't be, who can? I looked online for the definition of Renaissance man and found the following: "A man who has broad intellectual interests and is accomplished in areas of both the arts and the sciences." Well, let's take a look at that. He has his Ph.D. (Doctor of Philosophy) with an emphasis in aquatic entomology and retired 4 years ago from MO State University where he was a faculty member and, the last seven years, head of the Department of Biology. He's published more than one book, won awards for Outstanding Teacher, and has served on more major committees than one could shake a stick at, including Chair of the Faculty Senate at MO State University. And there's certainly lots more but I think that speaks to his "intellectual interests."

At the same time, he served in the U.S. Army Reserves (a Preventive Medicine unit), and was actually deployed to Iraq to serve in Desert Storm. When his unit returned, Steve was made Commander and retired as a Lt. Colonel.

Now, for the "arts" part: Steve and I spent last week in Loveland, CO, where we attended the Federation of Fly Fishers National Conclave. Steve has been involved in this organization for as many years as I can remember, serving at the local level (President, Conclave Chair, etc. of the Southern Council) as well as at the national level (Senior Advisor, etc.). He has been awarded both the coveted Man of the Year and Federator of the Year national awards. As a scientist, Steve has a great respect for nature and a desire to preserve our resources for the generations to follow. For those reasons, he donates countless hours to charity projects to help raise funds for education and conservation projects. This also has a lot to do with his "exercising" the native fish and returning them to their natural habitat, to be caught by future generations of fishers. The only time we keep and eat the fish are when they are "farm raised." Because Steve enjoys the sport of "exercising the fish," he can have a good time catching catfish and carp ("trash fish" as some would call them), as well as the beautiful native trout, baby tarpon, salmon, etc.

Because a primary purpose for my blogging is to record the stories of our lives for our children and grandchildren, I wanted to record here some of my thoughts about Steve's talents, and the ways in which he uses them to bless the lives of others (myself and our family included, certainly).

For this Conclave just concluded, Steve designed seven "fly plates." That term likely won't mean a lot to anyone who has not seen one, but perhaps you can get an idea from the photos that I'm including. The artwork and flies (imitations of the insects used to attract the fish when fly fishing) featured in the plates are donated from some of the best fly tiers from around the world. Steve designs the plates and then builds them, including the matting and framing. Three of the 7 plates for this Conclave were built for a special subgroup to which Steve belongs (The Fly Tiers Group); the remaining 4 plates were auctioned off at the live auction, bringing around $4,000 for the Federation, to be used for a variety of worthwhile projects.
A woman by the name of Jean, pictured in the bright green sweater, was in awe of the plates and of Steve's craftsmanship, and she ended up buying three of the four larger plates. Jean is a widow and enjoys fly fishing, so when a friend "conned" her into volunteering for the Conclave, she agreed. She ended up having so much fun. She was darling and we enjoyed getting to know her better before the Conclave was over. It turns out that she lives in Loveland, and also loves The Master's Art Gallery that I wrote about in an earlier blog.
Steve taught a one-day class on designing fly plates at the Conclave, and was also one of the featured fly-tiers who demonstrated for Conclave attendees some of the techniques of fly-tying. Because Steve's scientific specialty was aquatic entomology, he has always has a greater than casual interest in the insects that the dry flies are made to imitate.

Yet another thing Steve is known for in the Federation is his custom-designed, hand-held wooden bobbins, used to hold the thread while tying the artificial flies. He has never sold one of his bobbins (they are truly a "labor of love"), and many tiers have come up with some pretty ingenious ploys to con Steve out of one of them. The opportunity to spend time with my hubby is the highlight of the trip for me. In addition, we enjoy cultivating the many friendships from all over the world that we've made over a lifetime in this organization. The organization is full of fun and very TALENTED people. People like Gary Borger, who wrote not only this quote on fly tying, but who writes and presents beautiful prose on nature at its best. (It was Gary's son Jason who REALLY did the fly casting depicted in the movie A RIVER RUNS THROUGH IT.) People like Oscar Felieu (from FL by way of Chile), who not only ties beautiful flies, but who entertains us each year at the BBQ with his fabulous (professional opera) voice. He's as charming as he is beautiful! Dave Ruimveld is another human being who is as nice as he is talented. (Check out his website at www.davidruimveldstudio.com.) We've known Dave since his two girls were very young, and we looked forward to hearing an update every year. With the older daughter now in college, they no longer join their dad at Conclave, and it ages us to think they could be that old!
We have spent an inordinate amount of time participating in Federation activities at the local, regional, and national levels, and that time has been richly rewarded with friendships and experiences too numerous to mention. Our grandchildren are just beginning to fish and we hope they will enjoy the sport and everything associated with it as much as we have/are.

"Colorado or Bust" or, in this instance, perhaps it was "Colorado, Busted"

Shortly after returning from my two weeks in WY (and Steve's week in Canada followed by his week in Mexico), Steve and I headed for Colorado last week. I was only slightly "busted," and the week there was just what the doctor ordered. We attended the National Federation of Fly Fishers' Conclave in Loveland, and also had the opportunity to spend time with my childhood (4th grade through college roommates!) best friend Janet Stoddard Jewett and her husband and daughter Emily. I had warned Janet (and other friends with whom we always connect at these annual Conclaves) that shopping was out for me this trip. I took plenty of great reading material for the "down" times, and was able to get out enough that I had a great time. Even in retirement, I find it difficult to make time for reading all the great books on my list, so I quite enjoyed greater opportunity than usual to do that.

Steve taught an all-day class on building fly plates and I sat in on that. He assisted with a BBQ for The Fly-Tyers Group at Sylvan Dale Ranch another day, and I agreed to handle the registration and other miscellaneous duties for that . That was enjoyable, as well. The only day Steve had free was Wednesday, so he and I took a day trip to Estes Park. Despite my not being able to do a lot of walking, we found a really neat art gallery (where I got a great print--a stand of Quaken Aspen titled "Tall Dalmations"--that really reminds me of "home") and another great gift shop, where Steve found a beautiful handmade wood box. We love to find special little things to add to our home that remind of us the trips we take.
I spent Friday with Janet and had a fabulous time. We spent a considerable amount of time at one of her favorite places in Loveland, The Master's Art Gallery. I looked up their website and was touched to read the following explanation for the name chosen for the gallery: "The Master's Fine Art of Loveland. We call it The Master's because it's the Lord of all creation we want to honor...from the front curb to the back fence and everything in between!" The proprietor (Linda) was a sweetheart of a woman and we spent quite a bit of time visiting with her, as she told us the story of her weaving which was hanging in the gallery. At some point, I plan to write and ask her if she would possibly write out the part she narrated for us, but in summary, the weaving depicts the Life of Christ. WOW! Half way through, I stopped her and said, "I don't want to miss a single word but, before you proceed, do you happen to have a box of tissues?" I couldn't stop crying. "Amazing" doesn't do it justice. This is one picture I sincerely hope you will click on to enlarge, in order that you can see the various elements in the weaving that depict the life of Christ, such as the "swaddling cloth," the straw depicting the manger, the wood depicting carpentry, the plaited thorns, the beam with the nails, etc. Again, amazing!
They were having a special showing at the gallery for the weekend. The featured artist--Dan Chen--is a Chinese wonder who resides in Oregon. What an incredible talent he was!!!! And so personable. He is outstanding in not only one medium, but many: painting on silk, metal sculpture, oils, and the list goes on. Dan became interested in art at age three, while watching his self-taught father paint. His father loved art and got Dan interested but then set it aside himself and spent his life going about making a living for his family. Dan said his father passed away in 2002, but a few years before he did, he made a trip to visit Dan. His father had no idea what Dan was doing. When his father saw the amazing things that Dan was producing, his interest in art was rekindled. Dan's father spent the remaining years of his life passionately creating art. It made me think that the father had given the gift to his young son, and when the father was old, the son gave the gift back to him.
Dan began a project this year--the Noah's Ark Project--which I believe he said will be an eight-year project. As depicted in the photo, each segment of the ark can be removed. Dan sculpted 12 pairs of animals (in the ark piece displayed on the wall above the ark), and said he intends to complete 24 more each of the next 7 years, and finally, Noah and the people. How I would love to see the project when it is completed! Dan works in so many mediums and seems to excell in each. Not only does he paint on silk, but he designs from metal the frame holding his silk artwork, and into that frame, he incorporates the same subjects as in his artwork on silk, e.g. the same flowers and birds.

There are three foundries in Loveland, and MANY wonderful sculptures, a number of which are in the front and back yard at THE MASTERS. A number of my favorites were sculpted by a Loveland-grown woman--Julie Jones--a mother of "five active children," which likely accounts for her obvious love of children, as depicted in her sculptures.


This last sculpture is unlike anything either Janet or I have seen before. The sculpture itself is of a tree trunk and branches, with little birds, but as you can see, the sculpture is sculpted in such as way that the shadow it reflects on the wall behind it is of something entirely different; in this case, the Master Himself. We were awed by it. Janet said the first time she saw it, she refused to believe it was "real;" rather, she thought there was some kind of "trick," displaying the other photo on the wall. But, no, it is as it appears. Linda (again, proprietor of The Master's Gallery) found this well-hidden secret artist working in a church less than a block from where the Gallery is located in Loveland. Undoubtedly, the world is full of hidden talents, many of whom are touched by The Master's Hand and reflect His goodness in their art and works.


Following this feast for all the senses, Janet and I paid a visit to The Cupboard in Fort Collins, where she works parttime. The Cupboard, as the name implies, offers anything and everything a "foodie" could want, from kitchen linens and dishes, to sauces and spices and gadgets. So much fun!

Janet treated me to lunch (we visited for more than 2 hours over a yummy salad!) at Jay's Bistro, and then dropped me back at the Embassy Suite at 4:30, just in time to meet Steve and head for Janet and Bob's home. Bob outdid himself in preparing a feast that was not only delicious but beautiful! Talk about "foodies," and I say that with the greatest amount of respect. He started us off with tiny little hors d'oeuvres consisting of perfectly cooked steak bits nested on a bed of horseradish sauce on tiny toast triangles. He said these had been served to them at Trapper Lodge (a guest lodge next to property owned by my family when I was growing up in WY). He followed this up with scallops on a bed of fresh spinach, topped with crisp bacon and a yummy dressing. This was all before dinner! Dinner consisted of chicken, a wonderful corn dish (which I believe Janet gets credit for), and a fresh tomato, basil and Buffalo mozzarella salad. And finally, if that were not enough, Janet served for dessert fresh peaches over vanilla ice cream with homemade cookies. As someone famous says, YUM-O! And I mustn't fail to mention that we FINALLY got to meet Janet's and Bob's beautiful--inside and out--daughter Emily (her hubby had to work so had to head back to WY early; we'll meet him next time). I told Emily that she truly was "the frosting on the cake." These are wonderful friends and it was so great to have the chance to reconnect.