Edge of the Forest

Edge of the Forest” is a juried textile exhibition featuring work by 53 Canadian members of the Surface Design Association. Several of my friends have work in the show, and my entry was accepted as well. The exhibition opened in Ontario, where it will show in three venues before it moves on to Newfoundland, Alberta and British Columbia. Very exciting stuff! The show opened in March at the Richmond Hill Center for the Peforming Arts. Here are a couple of photos from the show taken by my good friend, Pam, who was able to attend, and a shot of my work.

overall view of Richmond Hill Center for the Performing Arts exhibition space wall view of artwork view of exhibition pieces "My Forest Edge" by Terri IllingworthI would like to enter more shows and exhibitions in the future, which tells me I need to get to work!

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Blur! I lost my focus.

Usually when I take photos that are blurry, I tend to delete them once I see them on my computer screen. Sometimes I just can’t do it. Last year I had the pleasure of seeing Santana and Rod Stewart in concert. It was a spectacular performance, and I tried to capture a little of the magic. The music was terrific, but I was equally impressed by the staging, sets and lighting. As a quilter, I was quite beside myself when the quilt-like images started appearing in lights. They were changing rapidly and I only wish I’d had a camera capable of capturing their every detail. Instead I have blurry photos to remind me of the evening. I’m pleased to show them to you as part of the WordPress Weekly Photo Challenge.yellow, orange and red lights blue/green light pattern Rod Stewart Santana pink and red light pattern yellow and red lights

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weekly photo challenge: ephemeral

I thought I should jump back into the photo challenge, since I’ve neglected my blog again. Can I help it if there aren’t enough hours in the day? I think nature offers the most striking examples of ephemeral. I wanted to include a fantastic sunset, but they tend to disappear before I can get my camera organized!clouds clouds icicles icicles

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How about a little spice in your life?

Thought I’d best get a post up before I lose the last of my faithful readers. I’ve been busy working on a submission for a quilt exhibition and it’s taken all of my attention for the last couple of weeks. Or so it seems. I was able to take a little time to try a new dessert recipe that I’d like to share. It was a little fiddly to put together, but very tasty so I hope you’ll give it a try.  I found the recipe on the Eating Well website. I wanted to try it because I like chocolate mousse (which it is sort of like chocolate pudding), and I have chile powder from New Mexico in my cupboard. The bite from the chile is subtle but oh so interesting.

chile spiked chocolate mousse

Red Chile Pepper Spiked Chocolate Mousse

INGREDIENTS

    • 1 teaspoon unflavored gelatin
    • 4 tablespoons water, divided
    • 2/3 cup unsweetened cocoa powder, preferably Dutch-process
    • 1/4 cup granulated sugar
    • 2 teaspoons mild-to-medium New Mexican red chile powder, plus more for garnish
    • 1 teaspoon instant espresso powder
    • 1/8 teaspoon salt
    • 1 large egg
    • 3/4 cup milk
    • 2 ounces bittersweet chocolate, chopped
    • 1 1/2 teaspoons vanilla extract
    • 4 egg whites
    • 1/2 cup packed light brown sugar
    • 1/2 teaspoon cream of tartar

INSTRUCTIONS

    1. Sprinkle gelatin over 2 tablespoons water in a small bowl; set aside.
    2. Combine cocoa, granulated sugar, chile powder, espresso powder and salt in a large saucepan. Whisk in egg, then milk. Cook over medium-low heat, whisking constantly, until steaming and just beginning to thicken, 4 to 5 minutes. Remove from the heat and immediately whisk in the softened gelatin, chocolate and vanilla. Stir until the chocolate is melted and fully incorporated.
    3. Beat egg whites, brown sugar and cream of tartar in a medium bowl with an electric mixer on high speed just until firm peaks form.
    4. Stir one-fourth of the egg whites into the chocolate mixture until smooth. Fold in the remaining egg whites until fully incorporated. Spoon the mousse into 8 dessert glasses or cups.
    5. Chill the mousse until set, at least 2 hours. Sprinkle with chile powder, if desired.
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