Artspire

Downtown La Crosse was graced this past Friday and Saturday with an amazing integrated arts festival named ARTSPIRE    (art combined with inspiration) featuring the region's historical heritage and cultural diversity.

                                                                                                                Elsa Va 

Street artist at work 

Reflection Painting on glass/ mirrors

Painter uses a brush from 10 ft away

Some 60 artists and performers donned the sidewalks, stages and streets of the arts district while their music and words filled the air as singers, dancers, storytellers, comedians, poets and actors shared their craft with the community. There was entertainment for every age including art projects.

One of the many chalk drawings

Artisans also sold their handmade wares in booths filled with paintings, photography, jewelry, glass, pottery and fabric art. 

The opening event was the unveiling of the 3-D mural by the renowned John Pugh who along with area artists created a trompe l'oiel (deception technique) of the cultural and geographic heritage of our Driftless Area city. Although not 100% complete as more shading is needed, it's incredible how the mural appears  concave with glaciers flanking the mural that appear to jut outwards although they were really painted on a flat surface. See for yourselves.

Fifty plus area merchants contributed to the success of the event by both monetary and product donations. In addition to a city grant which sponsored the artists and incurred costs, community members also served as volunteers. So it certainly took a village/ in this case a city to create ARTSPIRE and we are all so fortunate to have been able to enjoy the richness of the arts with our community...

Time to Cut... The Ribbon

An unusually blue sky greeted a couple hundred people as the ribbon was cut Saturday to a project that actually started some 40 years ago. You see Viet Nam Vets had wanted a park with a fishing pond but due to time and resources those initial efforts only went so far and lay fallow until four years ago when one family spearheaded a rejuvenation of the park that now bears their son Chad's name.  I am proud to call Chad's Mom, Barb Erickson, one of my Jazzerbuddies.

Seated on Jazzercise donated bench sits Barb, second to the left next to Deb, our instructor, her long time friend

Chad was the kind of kid who loved the out of doors and specifically this old park area. Due to a complication during an operation when he was nine years old, Chad was left wheel chair bound and passed away at age fifteen.  

With newly paved trails, a dredged and restocked aerated pond and wheel chair accessible bridges and fishing piers, a fun playground area and spacious pavilion, the community has a beautifully refurbished park thanks to community philanthropy and a lot of sweat equity by numerous organizations, the City's Parks and Recreation department, the La Crosse Community Foundation and numerous individuals.

According to Mayor Kabat it's been 40 years since La Crosse opened a new park.  The Chad Erickson Memorial Park is 22 acres located behind the Hill View Senior Home on county land. 

The catch and release trout populated pond bears the name 'Veteran's Pond' in honor of those vets whose dream it was to utilize this space and remember their fellow vets.

 A veteran's honor guard presented arms. 


Taps was played to remember all those who died serving our country. 

There were speeches... given by a member of Vets who volunteered in the original pond project, the Director of Parks and Recreation and Sheila Garrity from the La Crosse Community Foundation, a worker from the Parks and also the Mayor with the park proclamation.

The Erickson Family was presented with a plaque by Mayor Kabat and then Dave Erickson, Chad's father, cut the bridge's ribbon with help from his grandson Carter.

It was great to see so many from the community checking out their beautiful community space. Besides 15 from our Jazzercise group, many seniors had also been brought over from the Senior Living facility next door, neighborhood residents and community members besides the Erickson's other friends and family.

May the Chad Erickson Memorial Park be used for what it is intended and that is to promote the love of Nature. AND...

 May Chad's spirit live on through all those that enjoy this special place.

. 

I

Vvrrrrrooom, Vrrrooooom...

We weren't the only people on the go this past weekend as there was a lot of traffic. I almost thought I was in Milwaukee during a Harley Davidson anniversary considering the thunderous motor-cycle noise and bike traffic.

Well, yeah the weather has been good riding weather but did every club in the state decide to have a road trip on I-35  heading north?

Parked hogs lined both sides of the Main drag in the small neighboring town of Stoddard as the riders patronized the Thirsty Turtle on this particular stop. I guess the overflow might have hit Rocky's too since they are across the street from each other.  The local motel had the "no vacancy" sign lit. Who was  having a party? What was going on?

Bikes lined both sides of the street and overflowed onto the little side streets

Here's a view in my side mirror. I was parked, ok?
See, I wasn't kidding as far as the eye could see- bikes. 

As I caught the chitchat on FB I realized biker clubs all over the state were arriving for Freedom Fest, a big concert event in honor of the Vets and those still serving. 

No wonder there were so many bikes.  As for the concert unfortunately, rainy weather interrupted Gary Sinise's opening and the down pour and storm predictions cancelled the main show with Huey Lewis. Bummer.

Drive safely biker dudes...  

FOTO FRIDAY: ONE OF THESE THINGS IS NOT LIKE THE OTHERS...

 FOTO FRIDAY this week centers on unexpected differences. 

You can interpret this just as you wish like any other FOTO FRIDAY topic. 



This difference happened last year in our front flower garden and to our peony bush no less.

Let's see if you can figure out the difference because this year it has done the same exact thing.  Hmmm. 

Do send in your photo illustrating an interesting difference.

On Jennifer's last trip to Kauai she spotted this lantana. They grow like bushes in that Hawaiian climate too.

Did you revisit the last FOTO FRIDAY challenge of Another Mouth to Feed?
For a very fun sharing FOTO FRIDAY click: HERE

The Devil's Workshop

I had a picture perfect 80 degree day to be out in the Miata today... Everything was smooth sailing until I rounded the last bend back into the End of the Rainbow Valley, when there in the middle of the road was a huge brown- ish blob that looked like one dead beaver. 

My first thoughts went to Romeo, our 'ferocious' watch dog as we had found a dead teenaged raccoon earlier this week. ( I guess Romeo got the egg poacher). Well anyhow I put on the emergency brake, got out and went to investigate only to discover the blob was inanimate, a big fat slab of wood.  That, I didn't mind removing from the middle of the dirt road.

As I returned to the car and raised my gaze towards the house there sat the most humongous pile of wood and circling it a very happy grinning ear to ear Natureman. I swear this man thrives on the putrid smell of fresh cut wood. (You know I mentioned how we went through six cords of wood this past winter and early spring. ) 

Couldn't I have had one month that I didn't have to see the woodpile reminding me of Old Man Winter?  

 Any guesses what we will be doing this weekend? 

Yep, stacking wood. I can't wait ( she says with sarcasm)

Aren't idle hands the devil's workshop?

Blown Away...

Even if you have grown kids I bet you still  remember those 'painful' middle school concerts...  

Well, Natureman and I attended the eldest granddaughter Haley's talent show today at Longfellow Middle School and what we saw was anything but painful.

Haley had told us she was going to  audition with a friend and sure enough she earned a spot in the last day's special assembly singing Carrie Underwood's "Blown Away."  I don't think I would have ever been that brave.  Can you imagine standing up and performing in front of all your peers at age 12?  We are so proud of her.

Haley performing in the duet 

We watched very poised emcees, singers, guitarists, drum corps, martial arts performers, baton twirler, harpist, modern dance soloist and dance troupe and even a hip hop roller skater.   Students even made some very tech savvy impressive videos. 

And you know what?  Not only did all the performers do a great job but the the student body even had a bigger talent, they were a terrific audience. Respectful, courteous and clapping in rhythm at times and giving true applause appreciation of the acts. And to think this was the last day of school before summer break!  

We were the ones "Blown Away." Kudos to the organizers, participants, student body and teachers who obviously have instilled a true sense of camaraderie. 

Hopefully the kids won't forget the real lessons they've learned this school year over summer vacation!  Longfellow has 'got talent.'

Making Room...

 Last summer's packed to the brim freezer is no longer. No, we didn't have  a power outrage and everything thawed, we just have eaten very well over the winter. Maybe too well... "Winter weight" due to less activity in the cold months is a given here in the End of the Rainbow Valley.

Each year at this time I am trying to use up the remainder of the freezer's contents and make room before this year's crops start producing. So when I came across a Roasted Veggie Moussaka recipe, I thought perfect! 

Natureman is always so happy to be a guinea pig and try my new concoctions especially when it's food we've grown. And honestly with a few substitutions due to availability and time, the results were pleasing. 

This recipe may be time consuming but on a crummy rainy day, it's a productive way to spend time in the kitchen. It's not difficult and don't get freaked out over the lengthy directions.

Thank goodness some steps could be eliminated as there was a lot of roasting to be done and I had actually frozen some of those veggies roasted.  Can you see me patting myself on the back?

I call Moussaka a Greek lasagna as you layer the ingredients and this one had a lot which made more of a dent on those freezer and canned garden food shelves.

INGREDIENTS

• 1 1/2 lbs. zucchini (about 3 med), sliced thin 
• 1 1/2 lbs. russet potatoes (about 3 large), peeled and sliced thin
• 3 lbs. small eggplants (frozen sliced)
• 3 cloves garlic, peeled (I used pre- chopped)
• 1 onion, diced (cuisinart)
• 1 1/2 c cooked or steamed lentils ( I used canned)
• 1 roasted red bell pepper, thinly sliced 
• 3 c diced ripe red tomatoes or 2 cans (15 oz. each) diced tomatoes ( home canned)
• 3 T chopped fresh dill (frozen)
• 1 t oregano (frozen)
• 1/2 t cinnamon
• 1/2 t cayenne pepper (if you don't like it too spicy, use 1/4 t)
• 1/2 c crumbled feta cheese
• 10 T grated pecorino or parmesan cheese, divided
• 1/4 c unsalted butter
• 3 T all purpose white flour
• 3 c milk (our goat's)
• 1 egg, beaten ( our chicken's)
• 1/4 t nutmeg, or more to taste
• Extra virgin olive oil
• Salt and pepper

YOU WILL ALSO NEED

• Medium saucepan, 2 baking sheets, medium bowl, sauté pan, paper towels, whisk, large baking dish or pan (9x13)

Prep Time: 2 Hours 30 Minutes  

Cook Time: 1 Hour

Total Time: 3 Hours 30 Minutes

Servings: 12 servings

• Place racks on the upper and lower thirds of oven. 
• Preheat oven to 500  F. 
• Grease two baking sheets with extra virgin olive oil. 
• Spread out the zucchini, potatoes, and 3 garlic in a single layer across the baking sheets. Brush the exposed tops of the vegetables with olive oil and sprinkle lightly with salt and black pepper.
• Place baking sheet with potatoes on the upper rack. 
• Place sheet with zucchini on the lower half.
•  Roast veggies  10 min. 
• Remove sheets from oven and place back in oven, switching racks (zucchini and garlic on top, potatoes on bottom).
•  Roast for about 5 more minutes, until veggies tender and starting to turn golden brown (check the bottoms of the veggies for browning).
• Cut  eggplant into 1/2" slices.
• When potatoes and zucchini are done roasting, remove from  oven and scoop veggies into a bowl using a slotted spatula. 
• Take the 3 roasted garlic cloves and chop them, reserve.
• • Re-grease  baking sheets with olive oil. 
  • Spread eggplant slices into a single layer across the two baking sheets. 
  • Sprinkle lightly with salt and pepper.
  • Place  baking sheets in the oven and roast for 10-15 minutes, switching the baking sheets on upper and lower thirds halfway through cooking, until the slices are tender and lightly golden (check the bottom edges of slices for browning).
  • • While eggplant's roasting, . Warm up 2 T olive oil in the saute pan/ skillet on medium high heat. 
    • Sauté diced onion until softened and translucent. 
    • Add roasted bell pepper slices and chopped roasted garlic, saute for another 2 min. 
    • Add cooked lentils, diced tomatoes, fresh dill, oregano, cinnamon, cayenne pepper and 3/4 t salt; stir well.
    • Reduce heat to medium and let mixture cook (about 5 more min. until warmed through.) If using fresh tomatoes, let the mixture cook for 10 minutes until tomatoes are soft.
    • • When eggplant is done, remove  from  oven. 
      • Reduce oven temperature to 375 degrees F. 
      • Use slotted spatula to scoop up the eggplant slices and place in a bowl. Lightly grease your baking dish or pan. Place a single layer of half of the roasted eggplant slices on the bottom of your dish.
      • On top of that, place  layer of half the potatoes and half the zucchini.
      • Spread the lentil mixture evenly in a single layer across the surface.
      • • Sprinkle 2 tbsp of grated pecorino or parmesan and ½ cup crumbled feta across the top of the lentil mixture.
    • Place the rest of the potatoes and zucchini in another layer on top of the cheese.
    • • Finish with layer of the remaining roasted eggplant slices. 
      • Sprinkle top of the moussaka with 2 T more of grated parmesan cheese.

Place moussaka in the oven for 20 min. to bake at 375 degrees F.

Meanwhile, while the moussaka is baking, make the béchamel sauce for the top of the moussaka. 

In a small pan, melt butter over medium heat. Whisk flour into melted butter till dissolved and thick. Continue to whisk for a few minutes until  flour/butter mixture turns a light sandy brown color.

Slowly whisk in milk. Bring mixture to simmer, then reduce heat to medium.

Whisk in 2 T grated parmesan cheese. Continue whisking for a few minutes until the sauce starts to thicken. Remove from heat. Add ¾ tsp salt, nutmeg, and black pepper to taste. Whisk beaten egg slowly into the sauce (drizzle  egg while whisking constantly).

• Remove the moussaka from the oven. Pour sauce evenly across the top of the moussaka. Sprinkle ¼ cup grated paremsan cheese on top of the sauce.

• Put moussaka back in  oven. Cook another 30 min. until  top is golden brown and the moussaka is cooked through. 
• (If the top isn't evenly browned, you can turn on  broiler and broil it for a minute or two-- keep a close eye on it to make sure it doesn't burn.)  
• Serve hot. Don’t expect it all to hold together neatly when served; it'll slice more cleanly and pieces will hold together better after it has cooled.
• I served it with pita. Heck I had some in the freezer!
•                                                                                     Enjoy.
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