New Year, New Hobby?

If you’re looking to start something new in the New Year, I have a few spoon carving opportunities I’d like to bring to your attention. I’m happy to be sharing my love of carving wooden spoons at two south Florida locations in 2023 as well as a private virtual event for one lucky individual.

April 22 & 29, 2023

The first opportunity is at the Morikami Museum and Japanese Gardens where I’ll be teaching participants how to carve ramen spoons! This class is offered over two consecutive Saturdays and includes entry into their gardens. I’ve taught this class in partnership with Morikami twice now and I can assure you, it is a delight! (See photos here.) In fact, it’s become so popular over the years that we’ve added a second class to accommodate the interest. Spots are filling up so get on this while you can!

Learn to make a hand carved wooden ramen spoon.

May 6, 2023

Ok, so maybe those dates don’t work for you or you’d rather carve a mixing spoon instead of a ramen soup spoon? If that’s your vibe, then consider spending a full day with me at the Coral Springs Museum of Art where the Joy of Spoon Carving will be in full effect! This class will be geared towards individuals looking to have an art centered day exploring the woodcraft without a restrictive timeline. It will be a casual learning environment hosted in the beautiful museum space with plenty of time to hone carving skills and make connections with fellow community members.

An example of a wooden mixing spoon you can carve with me at Coral Springs Museum of Art.

Anytime, Anywhere

If neither of those options suit your New Year hobby needs, maybe I can interest you in a wooden spoon carving kit? I was cleaning out my work space and came across a set of knives I forgot I had so I put together a single kit for one lucky person. We can figure out dates for a zoom or Facebook video chat tutorial so you can get up and running on making your own spoon, but purchasing the kit will give you the tools to carve whenever you want without having to attend one of my scheduled in-person events.

Sold Out

Joy of Spoon Carving Class and Kit

$178.00

Ok, that’s all for now. Hopefully 2023 will have us connecting either online or in person but either way I’m happy to connect however that looks! I’m wishing you all the good cheer for this new year, as I know many of us need a little lift as we move forward. Good luck out there and make the most it. We got this!

Luv, Ashley

November 2018: Cranberry Sauce Bread

With the November 2018 full moon falling the day after Thanksgiving, cranberry sauce was begging to be a signature ingredient for the Full Moon Baking Club. Every year I make a cranberry sauce and every year I have leftovers. So this year, I made sauce with a plan. One of my favorite bakeries, Pain D’Avignon in Hyannis, MA makes these delicious cranberry-pecan rolls so I wanted a cranberry sauce that could steer me in that direction. I made this cranberry sauce using some during my Thanksgiving meal and the rest in this bread. It used walnuts instead of pecans but… close enough. My goal was texture.

Speaking of texture, I baked this bread in a dutch oven because it makes a world of difference when it comes to the crust. If you want that crispy/chewy/artisan bread effect at home, bake your breads in a dutch oven. The lid helps trap moisture and produces steam while baking. That humid baking environment, matched with high heat equals crusty loaves that mimic professional bakery results. It’s one of the simplest answers to creating rustic breads in an everyday home kitchen.

If you find yourself needing a dutch oven, I recommend the one linked below made by Lodge Cast Iron. There are a lot on the market, some quite a bit more expansive than others but I prefer this one because it’s affordable, comes pre-seasoned and is made entirely of cast iron. Some have nobs on the lids with a lower heat tolerance than the pot which can throw off one’s cooking plan. Whatever style you prefer, just make sure it’s safe for high temperatures. You’ll need it to handle temperatures of at least 450 degrees for breads.

Lodge L8DOL3 Cast Iron Dutch Oven with Dual Handles, Pre-Seasoned, 5-Quart

Lodge

I forgot to take pictures of the bread in progress so hopefully you checked-out the video when it was all going down on Instagram The high was making pink dough. The low was a mild panic where it suddenly occurred to me I was making a fruit cake. Otherwise, you didn’t miss much. I did however snag a few shots of the cranberry sauce in the works. Also, if you need a holiday gift, this mixing spoon and several others are still available.

Ok bakers, it’s time to get on with this recipe because there are only two weeks till the next full moon. Do you even still have cranberry sauce? Probably not and that’s my fault for being so slow on posting the recipe but all the more reason to archive this recipe for next year! Or, if you’re really game to make bread (which you should be), I encourage you go for it! Just omit the cranberry sauce and see what happens. You might be pleasantly surprised. That’s the beauty of bread. With a little practice, you’ll find it’s a very forgiving art.;)

Ingredients

• 1 cup warm water
• 1 cup cranberry sauce
• 2 tsp. active dry yeast
• 3 cups flour
• 1 tsp. salt

Directions

1. In a bowl mix together the water and cranberry sauce.
2. Add the yeast and let it disolve.
3. In a separate, large bowl, stir together the four and salt.
4. Pour the cranberry mixture into the bowl with the flour and mix to combine.
5. Mix the ingredients together helping to form the dough.
6. Gently form the dough in the bowl, then turn it out onto a floured surface.
7. Knead the dough on the counter for at least 10 minutes, adding more flour as necessary to keep it from sticking.
8. The dough should become smooth and springy with all ingredients throughoughly combined. Keep kneading if feeling unsure about the consistancy. It's practically impossible to over-knead dough by hand and if anything, more kneading will only improve the texture.
9. Once well formed, shape it into a ball and place in an oiled bowl, cover it, and let it rest/rise for an hour or until doubled in size.
10. Once doubled, knead it again for another 10ish minutes, dusting with flour to keep it from sticking if necessary.
11. After kneading, shape into a round form and place smooth side up on a piece of parchment paper and cover with plastic wrap or a damp cloth. (I like to place my dough and parchment on a pie plate to help keep the round shape during the second rise.)
12. Let it rise for another hour or until doubled in size.
13. Preheat the oven and your dutch oven to 450 degrees F.
14. When the dough is ready, carefully transfer the parchment paper with the dough into the dutch oven. Cover with the lid and bake for 25 minutes.
15. Next, remove the lid and reduce the temperature to 410 degrees F. Bake for 15 more minutes or until the inside temperature reaches 190 degrees F.
16. Cool on a rack for 20ish minutes before slicing.

Ok folks, we got two weeks! The holiday and the Full Moon Baking Club countdowns are on so lets role with the festive and make Eggnog Bread! Do people even like eggnog? Probably not, yet somehow it winds up in the fridge every year. Well, this year we are gonna use it up! Eggs, milk and sugar can make for a tasty loaf so let’s just do it and embrace the holiday spirit. And since the full moon is on the 22nd of December, we can count on some leftovers to make holiday french toast.

See you in a couple of weeks! And if you made it this far and have no idea what the Full Moon Baking Club is click here, catch-up, and join us on the 22nd!

---

How to Feed a Senior is a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program. If you choose to purchase items after clicking on these links, I will earn a small commission at no extra cost to you.

In Loving Memory Of Gratitude On Thanksgiving

Last year, I remember going through the effort to create a fabulous Thanksgiving meal. I made all the sides and meticulously selected the dishes for serving them. I prepped dough for pies, made cranberry sauce, and even brined my turkey in preparation. I remember tending to my small flower garden and freshly picking a bouquet for a vase to display on our kitchen table. I remember finding a yellow table linen and some candle sticks, archived in a closet, and pulled them out to add even more of a sense of holiday spirit. I spent the whole week really, just getting ready, and true to food blogger form, I shared much of those moments on social media. But here’s the thing about social media… The communities we make online are never a substitute for the real thing. At the end of the day, my Thanksgiving extravaganza, as much as it was “shared,” was a lonesome table for none. A table for one never felt more lonesome because even I was a no-show. Why bother if it’s just for me? My father wasn’t interested in anything more than his usual peanut butter and jelly and I mostly felt defeated in recognizing the reality. I had no one to really share my Thanksgiving meal with and I couldn’t help wondering, what was the point?

“The communities we make online are never a substitute for the real thing.”

Fortunately, my childhood best friend Erika, invited my dad and I to her mother’s house. Prior to her phone call, I felt sad for myself. I went to great lengths to create a Thanksgiving feast, so intent for the purpose of sharing but without a single human to enjoy it with. I actually felt pathetic… Showboating for a social media post… It took some effort to convince my dad but we went and so did my side dishes! It was remarkable to witness generations of a single family all in one place, eating and laughing, and even arguing at times but ultimately enjoying each other’s company.

Erika saved my day but there are many folks without someone to share in a sense of togetherness. The company we keep helps form our communities and a life without the presence of another is depressing at best. We are increasingly separated by circumstance, be it a natural disaster, political differences, civic duties and your run-of-the-mill, family dynamics. There are endless reasons for why we can’t come together, which makes me think that the effort to unite is time well spent. The holidays give us that reason. They provide great impetus to strive for union even as aspects of life will forever remain obstacles. But defeat is not an option, right? Challenges, no matter how they appear, are opportunities to double down and compound efforts when they matter most. So this year, in recognition of so many that are separated by unfortunate circumstances, I am sharing gratitude and hoping it carries good tidings to someone that feels lost, or helpless, or alone , due to playing the tough hand life’s dealt.

“You don’t have the right to the cards you believe you should have been dealt.
You have an obligation to play the hell out of the ones you’re holding.”

— Cheryl Strayed

So, in honor of November’s gratitude call, I’m attempting to give back to two organizations. The first is the veteran’s organization, Hope for the Warriors, that has a scholarship program and additional support services specifically for caregivers. As a caregiver to my father, whom is a veteran of the Korean War, supporting Hope for the Warriors is an initiative I can get behind. Additionally, I have formed an unlikely friendship with a man named Richard, a Vietnam War Veteran, whom spent the last five years caring for his wife as she suffered from Alzheimer’s. Richard and I quickly bonded over the stress of the caregiver life. He has helped me some in managing my dad and has also become my mentor of sorts into the world of copper and scrapsmithing. It’s only fitting that our first collaboration serve to benefit those in similar situations. The Copper Cutlery Set is our proudest collaboration thus far and we are happy to dedicate 25% of the proceeds to help fund caregiver initiatives with Hope for the Warriors.

Richard in his shop, Photo credit: Angel Kulynych

The second organization I want to support this month is the International Association of Fire Fighters that have been heroically serving on the front lines of the wildfires raging throughout California. The Torched Oak mixing spoon is for sale with 50% of the proceeds going to IAFF as I can think of nothing more symbolic of life support than a spoon. The handle detail includes torch marks honoring the brave men and women fighting on the front lines to protect individuals and communities from the threat of wildfire. So many have already lost everything but this is a little something I (or rather, we) can give back in support.

In the scheme of things, the cash amassed for these two organizations through spoon sales is nominal and it’s easy to fall prey in thinking one’s efforts are not enough. But for the person that feels they have lost everything, the smallest of gestures can feel like the world. We live often disconnected from the impact of meaningful relationship building. I say meaningful in that feelings are exchanged over a shared experience where multiple parties connect through a mutual affection for a moment. Creation of a sense of belonging with intentional gestures to foster a fellowship for care… This is how we cultivate community.

Last year, Erika ushered me out of my depression and into her community with a small gesture of kindness. It was just a phone call, but more than that, it was care. And as you gather this Thanksgiving Day, I hope you take a moment to acknowledge that this day is special. Not for the food or the history of how Thanksgiving came to be, but the fact that we just don’t do a good job of creating opportunities to build connections. The holidays in general, for better or for worse, give us reason to be together, so let’s make it count!