Member Spotlight Cotton Picking Folk Art

This week we are featuring one of the 

members of the Folkart and Primitives Etsy Team.

Becky at Cotton Picking Folk Art

An adorable Americana Crow

Primitive Rag Dolls




Primitive baby shoes




Primitive stuffed bear




Adorable Primitive Snowman




I hope you will stop by Becky's shop and find something you Love!!

The Birds and The Bees

Many things in nature herald in the beginning of summer. 

But for me, nothing more so than the birds and the bees.

There is just something about the birds singing their chipper melodies, and the buzz buzz buzzing of the bees.  They truly herald in a very beautiful season.

The many talented artisans of the Folkart and Primitives Team on Etsy are working to heralding in summer as well.  

valleyprimitives

twocatsanddoghooking

woodlandprimitives

scaredycatprimitives

stitchingtimeboutiqu

doodledogprimitives

Skillet Chicken with Creamy Sun Dried Tomato Sauce

Todays recipe !

Skillet Chicken with Creamy Sun Dried Tomato Sauce

Ingredients:

4 (6oz) boneless, skinless chicken breasts

1 1/2 Tablespoon olive oil

salt and freshly ground black pepper

3 Tablespoons finely chopped shallot or yellow onion

2 cloves minced garlic

1 1/3 cups + 1 tablespoon low-sodium chicken broth

=2 1/2 teaspoons cornstarch

1/2 cup sun dried tomato halves packed in olive oil with herbs finely chopped

1/4 cup heavy cream

1/3 cup finely shredded parmesan cheese

3 Tablespoons chopped fresh basil

Pound chicken to an even thickness.   Season both sides of chicken with salt and pepper.   heat 1 1/2 Tablespoons olive oil in skillet over medium high heat.   Add chicken and cook 4-5 minutes per side, until center registers 165°    Set aside

Heat remaining olive oil, add shallot and saute until nearly soft, about 3 minutes, add garlic and saute 1 minute longer.   Pour in 1 1/3 cups chicken broth, while scraping bottom to release browned bits.   In a small bowl whisk together remaining broth with cornstarch then pour into skillet.   Stir in sundried tomatoes, season sauce with salt and pepper and parmesan, stirring until parmesan has melted.   Remove from heat add chicken to skillet, spoon sauce over chicken.   Top with basil, serve immediately

Fathers Day

In 1910, a Father's celebration was held in Spokane, Washington, at the YMCA by Sonora Smart Dodd, who was born in Arkansas. Its first celebration was in the Spokane YMCA on June 19, 1910.  Her father, the civil war veteran William Jackson Smart, was a single parent who raised his six children there.  After hearing a sermon about Jarvis' Mother's Day in 1909 at Central Methodist Episcopal Church, she told her pastor that fathers should have a similar holiday honoring them.  Although she initially suggested June 5, her father's birthday, the pastors did not have enough time to prepare their sermons, and the celebration was deferred to the third Sunday of June.  Several local clergymen accepted the idea, and on June 19, 1910, the first Father's Day, "sermons honoring fathers were presented throughout the city

A bill to accord national recognition of the holiday was introduced in Congress in 1913.  In 1916, President Woodrow Wilson went to Spokane to speak in a Father's Day celebration and wanted to make it official, but Congress resisted, fearing that it would become commercialized. US President Calvin Coolidge recommended in 1924 that the day be observed by the nation, but stopped short of issuing a national proclamation.  Two earlier attempts to formally recognize the holiday had been defeated by Congress. In 1957, Maine Senator Margaret Chase Smith wrote a proposal accusing Congress of ignoring fathers for 40 years while honoring mothers, thus "[singling] out just one of our two parents". In 1966, President Lyndon B. Johnson issued the first presidential proclamation honoring fathers, designating the third Sunday in June as Father's Day. Six years later, the day was made a permanent national holiday when President Richard Nixon signed it into law in 1972.

In addition to Father's Day, International Men's Day is celebrated in many countries on November 19 for men and boys who are not fathers.

**From https://en.wikipedia.org/wiki/Father%27s_Day

With Fathers Day right around the corner, here are just a few of the perfect gifts created by the many talented artisans of the FolkArt and Primitive Team on Etsy.

PrimitivePrairie

RyensMarketplace

clutteredcraftroom

StitchingTimeBoutiqu

CarolsCountrySeasons

Too check out these great gifts, along with many more, visit the FolkArtandPrimitives Fathers Day section on Etsy :)

Creamy Coleslaw

Summertime is near  and here is a refreshing salad for dinner.







Creamy Coleslaw

1 package (14 ounces) coleslaw mix
3/4 cup mayonnaise
1/3 cup sour cream
1/4 cup sugar
3/4 teaspoon seasoned salt
1/2 teaspoon ground mustard
1/4 teaspoon celery salt

Place coleslaw mix in a large bowl.   In a small bowl, combine the remaining ingredients; stir until blended.   Pour over coleslaw mix and toss to coat.   

Refrigerate until serving.   Serves 6

Member Spotlight Country Lane Folkart

This week we are featuring one of the 

members of the Folkart and Primitives Etsy Team.

Becky of Country Lane Folkart


Great Americana plate




Great cow plate




Christmas Ornament



Fall decor



Summer nights



I hope you will stop by her shop and find something wonderful!

Garlic-Herb Potato Salad

When most of us think of Potato Salad, we think of using a mayonnaise base, which is pushing the limits with the warm weather.

How about this version?

Garlic-Herb Potato Salad

Yield: About 8 servings

Ingredients

• 3 lbs small red potatoes, scrubbed and rinsed and diced into small even size chunks (about 1-inch)
• 1 1/2 Tbsp salt, divided
• 1/2 cup olive oil (I prefer 1/4 cup extra-virgin 1/4 cup regular)
• 2 Tbsp red wine vinegar
• 1 1/2 Tbsp fresh lemon juice
• 1 Tbsp dijon mustard
• 3 cloves garlic, minced (1 Tbsp)
• 1/2 tsp freshly ground black pepper
• 1/3 cup finely chopped fresh parsley (from about 1/2 cup cup packed leaves with some stem)
• 3 Tbsp chopped fresh chives*
• 1 Tbsp finely chopped fresh thyme

• Place potatoes in a large pot. Cover potatoes with water (water level should come about an inch or two above potatoes), season with 1 Tbsp salt. Bring to a boil over medium-high heat. Once it reaches a boil reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 - 15 minutes (they should pierce easily with a knife, but you also don't want them really tender/mushy). Drain potatoes and let cool slightly, about 10 minutes (cooling is recommend so they don't fall apart while tossing. If you want to serve them hot then plate individual servings of potatoes and spoon dressing over each serving rather then tossing everything together).
• While potatoes are cooking prepare the dressing - in a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, mustard, garlic, pepper, parsley, chives and thyme. Season with remaining 1 1/2 tsp salt, or to taste. Let mixture rest while potatoes continue to cook and cool slightly, then once potatoes are ready, pour drained potatoes into a large mixing bowl. Pour dressing over top and gently toss just a few times to coat. Serve warm or chilled.
• *Other herbs of choice can be substituted for the chives and thyme. The parsley is a must but the others can be replaced with other herbs such as basil, tarragon, dill or rosemary. Just use what you like or what you've already got on hand.