It is that time of year- everyone is back to school. This includes the class of 2015!
I was lucky enough to get a chance to take photos for my first Class of 2015 Senior this week- Tihalish. A football man with a successful future pointed in the direction of the sciences, this guy has a lot of great things ahead of him. Wishing him only the best in last year of high school ahead!
Figs. Why is it, the fall calls for figs? I searched my local stores for these delicious little delicacies without success, until my brain finally calculated the most likely location to find these little sweets. The Olympia Co-Op to the rescue! Even as a member of the co-op, I still forget to go there first. While on my search, I stopped by another favorite produce and local food stop- Spud’s Produce Market, and found persimmons. I can’t say that I have ever cooked with persimmons, but hey, there is a first time for everything and they just stood out in all of their golden orange beauty. I have my usual produce haul in the fridge, and had some pears that begged to be used. So enter my first attempt at a baked fruit tart. Beautiful, not so much. Delicious, absolutely. Recipe at bottom (excuse the blurry photos as the recipe goes on… wine may have been involved…)
1 Cup of Flour
1 Stick of Butter
A drizzle of Honey
Start by slicing your chilled butter into the flour, taking time to pinch it in on a cool surface. This keeps the “dough” cold. Keep combining using your fingers, until all flour and butter are together. Roll into a ball, place between wax or parchment paper and roll out. Place in the fridge to keep cool.
Slice your fruit into thin, long strips. I chose to use more pears and persimmons to keep a texture that is more firm. Slice figs in half. Set aside.
Take dough from the fridge, press into a tart pan. I chose my porcelain version, but it might be better to get a removable bottom tart pan if you’re feeling fancy. Once dough is flattened to bottom and partially up the sides, place the fruit on in a pretty pattern. I used extra figs and honey to create a glaze in a pan on medium heat. Preheat your oven to 425. I drizzled honey mixture on top and placed it into the oven. Baked for about 40 minutes. Cool, serve, eat.
I’m not sure about anyone else in my immediate generation, but I haven’t really written cursive since Mrs. Petrich’s 4th grade class. It’s slightly depressing to see my attempts at formal cursive- nothing seems to properly connect, and as for scale? Totally non-existent.
Enter Calligraphy, and a lovely local artist, trying her best to rekindle this dear pastime. Caitlin Dundon of One Heart Studio in Ballard, Washington is meticulously mastering her craft and willing to share with any wanting to learn. I signed up for her Into to Calligraphy course with my favorite photog-friend, Mary of Mary Jo Photography.
After venturing around Fremont and Ballard to partake in deliciousness at The Other Coast Cafe, we wandered around Venue-the location of the class. It is an incredible local store with really great locally crafted goods. It took a lot of willpower to not buy every.single.thing. in that store. I did not leave empty handed- but could have enjoyed everything there.
The class had 8 openings, 7 of which were filled. Two long tables are set up with all necessary supplies in the middle of Venue. Paper, ink, and your own take-home Calligraphy pen are included. Caitlin is attentive to learning needs, and demonstrates her craft with ease. She gives a little bit of background for each type taught. Students are encouraged to learn the basics and add their own flair. Needless to say, I struggled immensely with my “formal” calligraphy style, but the whimsy of my innate penmanship certainly took over with plenty of support of all around.
I have all intentions of signing up for Calligraphy II: Fun and Fancy Lettering offered. Classes start at $40. Which is a stellar deal for the art of a diminishing craft.