December 5, 2012

I{HEART}ART: Inspiration: TREE OF LIFE

The Tree of Life is present in most cultures around the world. I particularly like the European folk art depictions with flowers, birds and other creatures. So, I set my brushes in motion and created my own folksy tree of life. The loose, whimsical style made this project fun and enjoyable. 

European Tree of Life, acrylic on canvas by Tina C. Wells

December 5, 2012 Tradition

RECIPE: Coffee Bread (Vetebrod)

Cardamon flavored bread, enjoyed with coffee

Tradition comes in many forms, especially where holidays are concerned. One of our favorite traditions is baking together with my mom, sister, cousins and great aunt. Every year we gather together in early December to make our Scandinavian Coffee Bread . Without getting into the whole family tree, let’s suffice it to say that there is a strong Scandinavian heritage. My Norwegian grandmother (my Dad’s mom), who passed away 14 years ago, was the recipe source. Her version of a recipe was “a spoonful of this, and a sprinkle of that...”  My Swedish grandmother on my mom’s side, carefully watched her, and wrote out a true recipe with standardized measurements. We are all grateful for this, because I am sure we’d never be able to make our beloved bread otherwise. 

The Swedish bread bakers in our aprons

The bread is called “Coffee Bread” not because it is coffee flavored, but because of how lovely it is with coffee (a Swedish staple; “the best earthly drink” as my grandmother would say). The Swedish name for the bread is “Vetebrod”; it is a braided loaf of cardamon flavored bread...lovely indeed. 

I will, of course, give you the not-so-secret family recipe, and warn you that the bread (4 large loaves) takes about 5 hours in total to make. At our celebratory baking party, the time goes by in a flash. There’s the morning coffee break while the dough “rests”, then a luncheon while the dough rises. There’s lots of chatter and laughter, party favors, champagne, and sweet treats. While both of my grandmothers are gone, I enjoy the comaraderie of my family as we carry on the tradition.

Baking our bread has a beautiful, rich history. The smell of the cardamon is the smell of Christmas for me. My children love the bread, as I do, and wait with anticipation for the first slice. And so, the tradition continues...

There was the year I tried to dress up my sister as Santa Lucia with her candle wreath crown, until my sensible cousin intervened, imagining my sister’s golden locks aflame. 

Our very own Santa Lucia- LOL!

The Christmas season is packed full, and the TO DO list is long...but, these are the days I look forward to all year. Connecting with family and friends, creating memories. 

What are your traditions? Do you bake or cook something special at Christmas? Leave a comment; I’d love to hear from you.

Coffee Bread
Ingredients
1+ TBS freshly ground cardamon seed
1 QT whole milk
1/2 C butter
1/4 C crisco
2 tsp salt
2 C sugar
11+ cups flour (buy 5 lb.)
3 pack of active dry yeast
1/2 C very warm water
1 TBS sugar
egg white
cinnamon sugar
VERY large bowl
wooden spoon
4 standard loaf pans

Heat milk in a sauce pan until scalding, not boiling (scum will form on top).
Remove from heat and add cardamon, butter and crisco; after they melt, add 2  cups sugar. Cool.
In a bowl, mix 1/2 cup very warm water (not boiling) with yeast and 1 TBS sugar. Let this sit for 10-15 minutes (it will expand), then add to the above mixture. 
While waiting for the yeast, sift 11 cups of flour. 
Add the liquid to the flour and stir with a wooden spoon to combine. 
Let the dough rest for 15 minutes, covered with a cloth. 
(Take a coffee break:)
On a floured pastry cloth, knead for 20 minutes, adding more sifted flour if the dough feels sticky, a little at a time.
Place dough in bowl and cover with plastic wrap and a cloth; allow to rise 1 1/2 to 2 hours. Dough should double in size. 
(Have lunch:)
Punch dough. Divide into 4 equal parts. Divide each quarter into three and braid into 4 loaves. Place in standard size loaf pans (spray with cooking spray) and allow to rise another 45 minutes.
Brush tops of loaves with egg whites and heavily sprinkle with cinnamon sugar.
Bake in a preheated oven of 350 for 30-45 minutes. Bread should be well browned. 
Remove from pans and cool. DO NOT slice bread until completely cooled.
Slice and toast. Serve with butter and cinnamon sugar...and coffee, of course.

Winsome Wednesday November 28, 2012

I{HEART}ART: Inspiration: TABLE

I have rotating art in my home...as well as rotating decor, dishes, and color schemes. I guess my artist nature gets a little bored and needs to change it up. For me, seasons are a natural path to change the decor. My house is pretty small, so the question is always “WHERE do you keep all this stuff?” Fortunately, my little cottage has an attic! I feel like Ariel from The Little Mermaid when she goes to her sea cave where she keeps her found treasures.  
We are all changing our home decor this season, as Christmas demands. I always take out these two paintings I did a couple of years ago; they are a compliment to this season when there is much gathering around the table together.

"Serving Pieces" by Tina C. Wells, acrylic on canvas

"Silverware" by Tina C. Wells, acrylic on canvas

Reprints on canvas of these paintings are available for sale at my Etsy store:  www.etsy.com/shop/WinsomeWren

November 19, 2012

My friend Leeana Tankersley is a touching author and writer. Her blog, Gypsy Ink, is thought provoking, insightful, and touching. She interviewed me this week, and I'd love to for you to take a look:

Here is the link: 

http://www.gypsyink.com/2012/11/women-in-the-trenches-tina-wells/

Have a blessed Thanksgiving, Friends!

November 16, 2012

I{HEART}ART: Inspiration: TREES

"Steadfast" by Tina C. Wells

This tree of paint, if it were real, would be a full of life, abundance, and shelter. I love its strong roots. Life giving.

Happy Thanksgiving! 

Custom Name Cards With a Twist

SIMPLY CREATIVE: Thanksgiving Name Cards

11/13/12

Thanksgiving is such a wonderful holiday, and uniquely American. I experienced a homesick Thanksgiving in Germany, back in college. Our whole group was in a funk as we imagined our families gathering together, the smell of the turkey filling the house, mixed with that of pies and cider... 

It is a great tradition to take a day to celebrate all that we have to be thankful for. We will be spending Thanksgiving week with my in-laws in Phoenix. I enjoy helping my mother-in-law take out her china and linens and decorating the table. This year, I thought it would be fun to make a simple place card at each spot with a fresh sprig from the garden with each name tied on. In addition, to be intentional about the reason for the holiday, I want to attach a question to each one: “What was your greatest blessing this year?” “What was the best event of the year?” “What are you hopeful for?” “What are you most thankful for?”...etc. Then, take turns around the table answering the question you were given. Initially, this can feel uncomfortable, or awkward, but in the end, we will all share a moment together, listening to one another around the table, instead of just small talk with Uncle Bob. While I am a really big fan of tradition, I also like to add a twist to the gathering, or a new addition to the menu. It keeps it fresh. 

Blessings to you.

Supplies:
Card stock
Hole punch
Raffia
Garden Sprig
(Alphabet stamps optional)

Make the tags using a paper cutter and card stock about the size of a business card 2"x3"(if you don't have a paper cutter, measure and cut). Punch a hole at the top. On one side write the guest's name, on the back write a question to be answered around the table. 
I stumbled upon this berry laden sprig on a shrub in the backyard. Any sprig will do as long as it doesn't have thorns. String the raffia or other ribbon through the hole and tie around the napkin and sprig. 

Baked Sweet Potato Entree

RECIPE: Sweet Potatoes Topped with Blue Cheese and Brussels Sprouts

Ingredients:

Sweet Potatoes

Brussels Sprouts

Blue Cheese

Toasted Pecans

Dried Cranberries

Olive Oil

Salt/Pepper

After reading how to prep this dish, you will have to decide how much you want of each ingredient.

Make a deep, long slit down each sweet potato. Bake sweet potatoes at 375 for an hour, or until soft (if they are large, you will need to bake them for over an hour). Steam brussels sprouts until bright green, about 5 minutes (place about 1/2 inch of water in the bottom of the pan, boil, add sprouts, cover on medium for about 5 minutes, then test for doneness). Toss warm brussels sprouts in olive oil, salt, pepper.

Open steaming sweet potato, heavily sprinkle:  good quality blue cheese (cheese will start to melt), toasted pecans, dried cranberries, and brussels sprouts. Bon Appetite.