I want to use this forum for a Friday Focus Post in order to spotlight some really cool artists that are making a name for themselves and share this with my friends.
A couple of years ago, I was introduced to this artist by my friend, Tony Steele. We ran into each other again last November at the One Fantastic Weekend art workshop where we spent four days talking about creating art, discussing the business of art, and focusing on our own art projects. His name is Jacob Walker. He’s been forging a career for himself through graphic design and his art work. If you are a fan of H.P. Lovecraft you should check out his website at http://www.jacobwalkerart.com.
He has just finished a very successful Kickstarter campaign for his pen and ink drawings inspired by the works of H.P. Lovecraft. His art book, has also become a coloring book and I’ve been watching it develop over the past couple of months. It’s been exciting to see this develop and watch his success.
His artwork speaks volumes by itself. I strongly encourage you to check it out and if you happen to see him at a convention, go introduce yourself. His work is spectacular.
Today, the big news and event was a trip to Kalamazoo to meet with my friend Channon Mondoux and her associates who were gathering to discuss preparations for Winter Revel. Winter Revel is a SCA (Society for Creative Anachronism) event to be held in Ionia on January 19th. I had volunteered to create the soup for the feast. We met, feasted on foods some for the event and some other items that were brought. It was a great time. We had time to meet to discuss the event and make some plans and revise some.
As the event theme is a 16th century German feast that would be common fare for an inn or tavern, I was thinking of a Mustard soup. Mustard soups are common in German and the Netherlands today, but unusual enough for the modern American pallete that I thought it would be a good idea.
After discussion of what had been requested and what we wanted we decided on a recipe in a German Cookbook that would be a lighter soup, as there will be plenty of food and we didn’t want to make it a heavy grain laden soup like a barley soup. We will be making it vegetarian, a request for a split pea soup was made and any onion used will need to be purreed as one of our guests of note does not like the texture of onion. We found a good recipe and I think it will be a good item along with the rest of the meal. Other items in the meal will be two types of bread a rye bread and individual loaf of white to be served with the soup. There will be smoked salmon, (we tasted smoked whitefish today — AWESOME), and venison sausages. Saurkraut, and pickled carrots and beets. For desert we will be making apple fritters which will be amazing when made fresh that day, and pears in honey. For a ten dollar feast it’s going to be amazing.
Channon has gathered some amazing cooks in the Michigan and I felt so fortunate to be amongst this crowd of creative and talented people. Some of the people there, I had the fortune to meet at prior events but it was a great experience to be able to talk food, make food and share it. Loved it.
And the weather was great for a road trip. In all it was a very educational experience today and one I know I’m going to enjoy.