My latest acquisition, Annie Strickler's plein aire' painting, "Royalton at Dusk", 6 1/4 x 15 15/16" oil on panel.  A student of JD Wissler, and a four-year employee of Lynden Gallery, it seemed fitting to bring a work of Annie's into my collection.  I've watched her work blossom in recent years, as she has begun to make time for painting.  It hangs in my bathroom to the right of the sink, where I see it every morning and evening.  David and I find much satisfaction in walks by the river on Sundays after church at St. Stephens.  

Wheat Berry Salad

This salad was created by my friend and neighbor, Pam McCarty for a backyard cookout.  Over the years, it has evolved to include black beans, feta cheese, spinach, ginger and a splash of balsamic vinegar.

Bring 1 1/2 cups wheat berries to a boil and simmer 2 hours, or until soft, but crunchy.  Rinse and drain well.

Add to cooked wheat berries in a large mixing bowl:

8 oz. can black beans, drained and rinsed

8 oz. block of feta cheese, cubed

1/4 cup chopped celery

1/4 cup minced red onion

1/4 cup sliced fresh baby spinach

2 garlic cloves, minced

1/2 cup dried cranberries

Combine dressing and shake well:

4 tbs. olive oil

1 tbs. cider vinegar

1 tsp. balsamic vinegar

1/2 tsp. sugar

1/4 tsp. freshly grated ginger

1/4 tsp. rosemary

1/4 tsp. coriander

1/4 tsp. freshly ground pepper

1/4 tsp. or less, salt

Drizzle dressing over salad and toss well.  Cover and refrigerate three hours.  The salad will keep well for several days, and tastes best on the third day.

peach and raspberry pie

simple, easy pastry crust (makes enough for two pies)

place in medium sized crock or mixing bowl:

2 cups all purpose flour

1 tsp. salt

1 tsp. baking powder

combine in liquid measuring cup:

1/2 cup salad oil

1/3 cup ice water

whip with fork to combine, then add to flour and mix with fork until all ingredients are wet.  don't overdo it or the crust will get tough.  place the ball of dough between two sheets of waxed paper and roll flat.  place the dough in a pie plate that has the sides moistened with milk, and form to plate.  trim excess with a knife and crimp the edges in your own definitive style.  

for peach raspberry pie, preheat the oven to 400 degrees, and combine the following:

for the struesel topping, combine with a fork and set aside:

1/2 cup softened butter or margarine

1/2 cup brown sugar (or half brown sugar and half toasted wheat germ for a healthy dash)

1 cup flour (I use a portion, or all whole wheat flour)

in another bowl:

6-7 fresh peaches, peeled and sliced (do this quickly to prevent them from browning)

toss with a bit with sugar and a dash of lemon juice

mix in a pint of fresh raspberries

spoon fruit gently into pie plates and crumble the struesel over the top.  bake at 400 degrees for 50-60 minutes, covering the top with foil until the last 10 minutes.

peach and raspberry pie

The evening began with an Artists' Opening Reception for Annie Strickler and Paul Flury.  The subject of their work, and lifelong inspiration to both, was the Susquehannana River - Paul's meticulous studio work, and Annie's impressionistic plein aire' work.  Toby Richards exhibited his "River Rocks Collection" as the Front Wall Feature, the black and white photos of the river rocks, stunningly abstract.  Music was provided by Jay Umble and Bill Druck, both jazz guitarists - first time for these guys, and well received!  The public has grown more supportive of the jazz venue, each time, donations coming closer to covering the cost for the music.

The evening started quietly, with only a few people stopping in at the 5:00 hour.  By six, however, the gallery began to fill up, and stayed quite full with people coming and going until eight.  Sales were sorely lacking, which was a bit surprising to me given the nature and pricing of the work.  We served Mandros cheeses (blue cheese/cheddar, greek cheddar, and a mild brie), along with kalamata olives, homemade roasted pepper hummus, vegies and grapes.  I made a non-alcholic punch of seltzer, cranberry and orange juices, with lemon slices, and served merlot and chardonnay.

Friends Roger Everhart and Jim Brines were expected from Maryland, but traffic held them up and they didn't arrive until after eight.  Meanwhile, Deb Stuart and Bob, Wendy Tippets, Toby Richards, Cat and Vincent Chau, David and myself gathered for drinks upstairs after closing.  Dinner was simple - chicken salad with grapes, walnuts, celery, apples, and an olive oil/cider dressing.  I cheated with Mandros homemade french bread, rather than my own, olive oil for dipping, and peach/raspberry pies for dessert.  Guests brought several bottles of red wine and an italian sparkling white wine.  

Roger and Andy arrived around 9, and we sat down to dinner and conversation.  Most guests did not know one another, so introductions were interesting - 2 architects, a professional photographer, a real estate developer, an ad agency senior marketing director, 2 bio-chemists involved in cancer research, a tile designer/subcontractor, an organic chemist and 1 gallery director/designer.  

As dinner progressed, the subject of the upcoming election could no longer be ignored, and as one, after another, tentatively expressed concern for the Republican nominees.  Rather quickly, discussion became animated, with passionate support of Barack Obama was expressed.    

Around 11:30, guests started to leave for home, David went off to bed, and Roger, Andy and myself stayed up and chatted till the wee hours.  

lavonne's chicken salad

This recipe came from my best friend's mom and I haven't altered it a bit.  It's great for fixing ahead for a big group, and a healthy twist on old-fashioned waldorf salad.

Combine in a large mixing bowl:

1 red apple, cubed

1 tbs. lemon juice, sprinkled over the apple

3 cups cubed chicken (or approximately 3 boneless chicken breast halves)

1 1/4 cup celery, chopped

1 1/4 cup red grapes, halved

1/2 cup pecan halves

1/3 cup raisins

Combine dressing and shake well:

1 tsp. cider vinegar

1/2 tsp. salt

3/4 cup Miracle Whip Lite

1/2 tsp. sugar

1/4 tsp. pepper

1/4 tsp. dry mustard

Pour dressing over the salad and mix well.  Cover and refrigerate before serving.

blueberry oatmeal struesel cake

This recipe has been adapted from the Blueberry Oat Muffin recipe in The Central Market Cookbook by Phyllis Pellman Good and Louise Stoltzfus, copyright 1989. With several diabetic family members, it quickly became my habit as a young mother to adapt recipes that would be delicious, without substitute sugars.

Combine with a fork and set aside for topping:

1/4 cup butter, softened

2 tbs. brown sugar

2 tbs. wheat germ

1/4 cup whole wheat flour

Combine in large mixing bowl:

1 cup old fashioned oats

1 cup buttermilk

Mix in by hand:

1 cup whole wheat flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup brown sugar

1/4 cup toasted wheat germ

1/4 cup canola oil

1 egg, beaten

Gently add:

1 cup fresh or frozen blueberries

Spoon batter into greased baking pan, approximately 7 x 10", a small struesel pan, or a 12-cupcake pan. Sprinkle with topping.

Bake 30-40 minutes at 375, or until a knife comes out clean.

Our small group of mothers and daughters, scattered around the country, meet from time to time when Susie Kurtz is in town.  Calls go out to Lavonne Grubb and Lynne, Barb Deiner and Sue, Esther Kurtz and Susie, Becky Kenderdine and Sue, and Mom and myself.  This particular brunch was here at the gallery, and included Susie and Esther, Barb, Mom and myself, as it was a bit last minute pulling it together.

We shared a repast of blueberry oatmeal coffee cake, banana chocolate chip muffins, fresh fruits salad with yogurt and granola, coffee, tea and juices.