Residency 2013: @BrushCreekArts Overall

This is an overdue post. And for that I apologize. Reality hit me smack-in-the-face as soon as I landed back in NYC with the humidity enveloping me after being in a WY hailstorm just several hours prior. And being atop a mountain means rain turns to snow, people. Snow in May. Yup. So what sums up my thoughts on Brush Creek? Peaceful. QUIET. Calm. Comfortable. Yes. What I may have missed out at Ragdale I had at Brush Creek. So, as I am prone to do. Let me break it down for you:

PROS

Space

For the writers this is spacious and warm. Mine was designed more for comfort while I feel like the Rancher's Daughter studio beside me was a bit more stylish. Either way I really liked both spaces as they were twice the size of Jentel (which was lovely and cozy) and separate from my room unlike Ragdale. Each writer's studio equipped with extra chairs (each studio had a La-Z-Boy), a couch, I had bongos for some reason, and lots of pillows, lighting, and a blanket. It was definitely cozy and if I could have or had more time I probably would've napped in there at some point.

The visual artists studios are a bit smaller than ones I have seen. Lighting comes in straight through the glass doors in the front and via some windows higher up that you'd need a ladder to reach for on the other side. They are spacious but again, not as big as I've seen visual artists work in at other studios.

The composers have houses! The Schoolhouse is massive and was a school house so it has several rows of pews and a stage. Armstrong studio has a piano and a good amount of space for a couch and fit several people in for a jam session so I'd say that's a nice space in and of itself.

The resident rooms were small, not really meant for lounging, but more as a place for rest and storage. But the bed was super comfy (foam) and the bathroom spacious. You get a robe and several sets of towels and cute toiletries. You have a big dresser and area to hang items with wooden hangers and a nice spot for your shoes/boots. There's a lot of light and a heater/air conditioner and it is QUIET. Everyone is respectful of being quiet once back in their room and you cannot hear sounds from the other studios. The housekeeping ladies are the sweetest and clean every Monday morning and they do a phenomenal job. Love them to bits.

The artists lounge is a bit small in terms of the library and computer area but very cozy as I read in there a bit. The library is still being built so feel free to add to it and send donated items! There are also games and some more additions we made when we went to a couple rummage sales on Saturday in the town of Saratoga. The kitchen is great but not well stocked in terms of cooking items since you're meant to reheat more than cook but this may get fully stocked as time goes on and if things change.

Out and About

Hiking you can do in abundance here. And not just hiking along a road but on trails, on roads too, but going to see land and nature and animals! Mainly moose, deer, and dogs, but still nature!

Also you can use the facilities at the main lodge. Colette and I tended to go to the gym every few days and once Jim started us in on the game room Hoop Fever and Buck Hunt became staples in our routine when we needed to get out and were restless. Plus, unlimited Gatorade in the game room!

CONS

Wifi

You have to log into the open access internet once every 24 hours which can be burdensome and irritating if you're using the internet steadily in that it'll conk out on you in the middle of something. Also range isn't the best, mainly suitable in your studio but not as great in your room if you can even get access on your computer/devices.

Culinary Delights?

As I may have mentioned, the food was mighty lackluster. And if you're a vegetarian be forewarned that the kitchen staff didn't seem to comprehend that there's a vast amount of things you can make for vegetarians outside of salad, quickly fried tofu, and pasta/pizza. A lot of times one of the other residents off-set the vegetarian items with leftovers and store bought items to appeal to the vegetarians who did not get as much protein as necessary.

In addition to that it seems that the variety of food doesn't improve for artists unless guests are present. Which is sad. It seemed that we were an add on and not a focus so the food was often uninspired and not great. The desserts were standard fare once guests came but nothing outstanding. You know I'm a foodie so that is important. But dinner was often better than lunch which I ate twice out of the ten lunches I was provided because I got sick of sandwiches doused in mayonnaise with lettuce and tomato on plain white bread that was heavy and soggy when I received it--often sandwiches were made early in the morning (around 5 or 6am) and left out until delivered to us around noon.

Activity-less

I did not get to go on any activities as by the time this was all sorted I was on my way out. Residents are allowed one activity per two week stay and it was odd that it would not be until the guests arrived that we residents would be allowed to get in on their activities. Which just seemed weird. So by the time guests did come which was the 16th we were waiting to be told every morning of what activities were available and after three days it was just not a good way of communicating/organizing. The director tried her best but it seems there's a real disconnect between staff at the lounge and the artists camp and hopefully this'll be fixed with new leadership.

In Summary:

If I could take Linda, Ragdale chef, and bring her to Brush Creek and add in a bit less tension between staff and the Artists Camp this would've been ideal and on par with Jentel for me. Speaking with other residents who had gone to Jentel and were at Brush Creek with me we agreed, hands down, that Jentel is the best residency experience we've ever had.

Of course you shouldn't always compare things. Every conference, retreat, residency, everything has it's pros and cons. But for the fact that the staff of one director was super attentive and kind, add in the amazing amounts of quiet, the cool people, the atmosphere, the cleanliness (in my room at least), and the lack of bugs it was delightful. I got so much more done at Brush Creek and I enjoyed every moment. Food be damned, though that is a big point for me, I would go back to Brush Creek and definitely recommend it to others to apply to with the caveats above. I think knowing more about your residency location can help you be more productive rather than being surprised. So, as a new residency they did a really great job and I'd encourage others to go if not for the peace and quiet in itself.

In Honor of #Chocabaret, Three Amazing Chocolate-Based Recipes!

Well, I certainly feel more myself after a week back home and a weekend of making some deliciously chocolately treats. I'm happy to post about my enlightenment after making Jackie's recipes and also talk about her Kickstarter campaign for her wonderful new show Chocabaret, which is something she's been wanting to delve into for a while now.

First off, Jackie "The Singing Chef" Gordon is awesome. And you may think I throw that word around but for her she encompasses it. I met her because of Pie Party Live a couple years ago and she's an amazingly selfless person who has connected the tri-state foodie community, organizes amazing events, helps a bunch of charities, and is always giving of her time and knowledge to help others. So it was a real blessing to be embraced into this community and I owe that to Jackie.

And I'm more than glad to talk about Chocabaret and also add to the praise that Jackie knows what she is talking about when it comes to chocolate!

Chocabaret is about chocolate, obviously, but also about how to make it, how to recognize decadent chocolates for taste and for baking. It's a show not just for food lovers but for enthusiasts and heck if you like chocolate in and of itself you should be interested.

I'm not quite there yet in regards to making chocolates from scratch, but I did decide to do a few recipes of Jackie's from the reci-tees that have a picture of her original recipe on the front and the recipe on the back. Of the five reci-tees available I did three. And I guarantee you, they were good.

The Recipes

Hot Chocolate

Supposedly it was summer (i.e., humid) upon my return or still in spring technically. That was not so this past weekend and the tail end of last week. So making hot chocolate on what may have been a hot and muggy day turned into making it on a chilly day and then having it on a chilly and rainy day that just got chillier and windier. It was perfect.

I hadn't thought to make hot chocolate myself. I'm a Swiss Miss person or go for steamed cider in the colder months. But it was easy and tasty!

Take unsweetened cocoa powder add in milk and heavy cream, sugar, a cinnamon stick and boil all the ingredients and you have yourself some kick butt hot chocolate. The unsweetened cocoa ups the ante for sure because there's no added processing in it. (I always have unsweetened cocoa powder on hand.) And you can keep it and nuke it and it's still good (and pretty filling as well). I added some caramel--you may want to add 1/4 or more for the liquid ratio of this recipe to taste it. It did kick up the sweetness but still chocolate was first and foremost and it was really great. I don't know if I can go back to Swiss Miss or Land-O-Lakes brand after this. And considering how simple it was there'd be no reason to.

Chocolate Pudding

Again, I do like my store brand stuff. I was raised with Jell-O and it has a deep place in my heart. I grew up with Jell-O brand pudding and gelatin and I hadn't really thought about making pudding from scratch. But again, simple. Just as it was for me to make panna cotta from scratch, it was so with pudding. Don't know why it took me so long to delve in and try doing so.

The taste is not chalky like you'd get from store brand and I'm sure that's part of the process for it to keep for long periods of time. But Jackie's is rich and super chocolatey, just like the hot chocolate. Big flavors come in these recipes and I enjoyed it thoroughly. Sweet? Yes. Too sweet? Not at all. Pair with some homemade whipped cream (heck, I had a bunch of heavy cream available) and it is a really tasty treat and can feed numerous people in the one batch you make.

I think I did over stir or cook mine because it wasn't as soft and malleable. While solid it tended to crack a bit after refrigeration. But the taste was still delicious and I'm eating the whole Tupperware full myself. No help needed, thank-you-very-much.

Triple Chocolate Brownies

Ah, brownies. So simple to make and yet they make everyone happy. Brownies and blondies are go-to desserts but while they may seem easy (thanks to boxes from Duncan Hines and Betty Crocker) doing them from scratch to get the right consistency takes some skill. And yet again, Jackie nails it with this recipe!

You have unsweetened/dark chocolate in the mixture and semi-sweet and milk chocolate morsels added in once the batter is mixed. Bake but don't over bake so that it still remains a bit fudgy and this is chocolate overload. Have your milk ready, people!

I have no shame in saying each of these items served as my dinner or lunch on various occasions throughout the week. And I am eager (read: terrified) to hear what my dentist has to say when I see him next week after this chocolate indulgence.

These are easy recipes, with great and huge chocolate flavors putting it at the forefront but not too overwhelming in the sweet department compared to what you may have gotten from the packet, cup, or box. If you like these (and I'm sure you will) it will change your mind about the store brand stuff. These three are just a few recipes that illustrate Jackie's knowledge of not only food but of chocolate.

Speaking of...

Chocabaret

The Kickstarter campaign started last Tuesday. It's continuing on for another 21 days as of this posting. If you read Jackie's mission and inspiration you will fully understand what she wants to provide to attendees and why it'd be a great addition to New York as well as the food scene.

The gist: You get to taste an array of chocolate, Jackie sings, and you chat about chocolate exploring new flavors and learning more about origins and the differences. This is an interactive chocolate tasting and an intimate gathering as well.

I know, you may have been sold on chocolate alone but hey getting educated about it too?! Bonus. Tasting some of the best chocolate available in NYC? BIG selling point. And being serenaded to. Heck yeah!

I'm sure many of you must know by now (especially for you Veronica Mars fans) if you don't reach the goal for Kickstarter...no money! So it's imperative that we help Jackie hit the $11,500 mark in these next few weeks. She's an instrumental part of the foodie scene and wants to bring more to it. How can you not love that idea. And again, CHOCOLATE!

So I urge you to check out the Kickstarter page, read up more on Chocabaret and Jackie's overall plan and inspiration, donate, and seriously try her reci-tee recipes or any of her recipes. I'm going to be making a vat of hot chocolate and chocolate pudding in my small NYC apartment just in case. For what? I dunno, I just want that chocolatey goodness handy.

Lastly, if you'd like a taste of Chocabaret check out Jackie's video preview Launch Party embedded below via YouTube:

Interview with @ZugarHaus' Shay (A self-taught baker utilizing rich ingredients to invoke love, quality, and care in her desserts.)

My introduction to Zugar Haus was at last year's NYC Bake Sale. Shay stopped by to drop of her donation of shortbread sandwich cookies and was mindful to also provide some samples. Well, upon trying her samples I snatched up some of her goods and fell in love with her shortbread cookies, particularly the cinnamon guava which I rave about. Shay is a local baker--and I love meeting local bakers and purchasing their goods to support them. Her product is refined and definitely brings to mind a sense of class, care, and childhood with each bite. In tasting more of Shay's goods and looking at the unique ingredients and mixtures she compiles for her desserts I found I was even more intrigued by her experimental nature and how successful it was when blended into a confection. So I am super psyched to have interviewed Shay (and to be her first interview), which boggles my mind because Zugar Haus is a great find and I hope people catch on to how great her cookies are...quick!

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Some of the bakers/confectioners I’ve interviewed weren’t happy until they followed a path that included food. Having changed course to pursue the creation of Zugar Haus do you feel like you, and in general many of us, tend to have a strong connection to food?

My mom told me that I showed creativity at a very early age, which is quite true. I was that weird kid that walked around with a sketchbook in hand and colored pencils in my back pocket. Drawing, sketching, and painting made me happy, but when I learned how to sew…forget it! I was hooked!

I was off to the Fashion Institute of Technology and never looked back. Until, I realized I felt the most creative when I was in the kitchen breaking all the “rules” when it came to flavor combinations. But the bigger joy was sharing my baked goods with loved ones.

One birthday cake request snowballed into many others.  I really enjoyed creating something new with each request.  Hence, Zugar Haus was born. My goal is to convey my childhood memories to everyone in each bite with a little twist.

[I think] people have a strong connection with food because it’s intertwined with family and fond memories. It’s all about nostalgia! The greatest compliment someone can give you is “Oh, this birthday cake reminds me of grandma’s cake.”

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This may be a silly/obvious question: Is Zugar Haus translated in English ‘Sugar House’? Does this stem from your family's heritage? On your site it says you’ve had spaetzle and pate which have European origins and the items on Zugar Haus’ menu, particularly shortbread, also have European connections.

To be completely honest with you when I registered my domain, I accidently misspelled sugar in German which is zucker. So, zugar was accidently born and Zugar Haus stayed. But yes, the translation is Sugar House.

I was born in Brazil to a family with strong European values. One side of my family is French and Italian. The other side is German and Brazilian-Native American. So, to say the least, I grew up with a mixture of different foods, flavors, traditions, and languages.

My childhood memories of food stem mostly from the German side of my family. My great aunt and great grandfather were a huge influence in my love for food. I chose Zugar Haus in memory of my great aunt. Going to her house was a treat! As soon as you arrived you were greeted by the sweet aromas of the most delicious cookies, breads, and jams in her kitchen. She was an angel.

I wanted my business name to represent her and her love of food. She reminds me of happy times and comfort. As we rolled, baked and ate cookies she taught me the sense of quality, care, and love that goes into food and its preparation.

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Your shortbread cookies have a great consistency. I like to call it a kind of “buttery crisp” which is attributed to most shortbread but there is a great balance with your sandwich cookies, particularly the cinnamon guava (love!). Shortbread tends to be a bit delicate, especially when it comes to shipping, so why did you choose to make these cookies one of your focuses at Zugar Haus? I know when I ship items to friends I practically mummify these items in saran wrap.

I’m so glad you enjoy our Cinnamon Guava Shortbread! And yes, shortbread cookies are definitely delicate.

When I first started shipping I was completely horrified when I received an email from a customer about their cookies arriving smashed. And unfortunately, I have no control over what happens to the box once it’s shipped, but it’s still embarrassing and horrifying.

Our Cinnamon Guava Shortbread represents me and my business. Shortbread is a traditional European cookie and guava is a tropical fruit that grows like crazy in Brazil. It’s used in everything from sweet to savory dishes. If I had to choose a cookie to represent who I am, it would definitely be this one: traditional with a tropical twist. So, I couldn’t remove shortbread cookies from my list of baked goods.

The answer to this conundrum was to bubble wrap the heck out of everything!

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Are there any plans to expand Zugar Haus within the tri-state area?

Unfortunately, there are no plans to expand at the moment. I do plan to open a spot in the near future. [fingers crossed] My dream is to open a coffee/tea house with an attached art gallery to feature local artists. I want a place that combines my love of art and food. I truly believe that they go hand in hand.

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Are there seasonal flavors you’ll be employing as we transition from spring to summer? You had a great array of flavors for Valentine’s Day with a mixture of chocolate and rose and lavender also having marshmallows and citrus was an interesting variety. What inspired the holiday box and what else do you have in store?

We are transitioning flavors as we speak. We recently pulled our Brown Sugar Pepita Sablés with Spiced Ganache, Toasted Oatmeal Cranberry Shortbread, and our Spiced Pumpkin Seed Brittle, but don’t worry they’ll be back next fall/winter season.

We recently posted our Orange Lavender Oatmeal Shortbread. We are bringing back our Strawberry Lemon Thyme Shortbread and will be posting our Hibiscus Rose Marshmallows since they were a big hit for Valentine’s Day.

Our Valentine’s Day Gift Box was inspired by romance. And there’s nothing more romantic then chocolate, berries, and flowers. I wanted the box to feature different textures and flavors, but still complement each other. I thought that our Chocolate Cassis Sablés with Raspberry, Chocolate Dipped Lavender Orange Sablés Hearts, and Hibiscus Rose Marshmallows whimsically represented an edible romantic gift.

By the way at the moment, we are testing a few new flavors for Father’s Day. Think smoky, chocolate, and whiskey. Perfect for dads.

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The Chocolate Cassis Sablés with Raspberry Jam (still dreaming about it) I had from the Valentine’s Day box was super rich! It definitely held up more than anything I have ever tasted and my coworkers agreed. How do you find that balance when it comes to rich and organic flavors and especially perfecting that texture! Not asking for any trade secrets, but it was uncanny how intricate everything was.

Thanks, Jenn, I’m so glad that you enjoyed the Chocolate Cassis Sablés with Raspberry Jam! They were also a big hit for Valentine’s Day alongside the Hibiscus Rose Marshmallows. I’m thinking about making them a permanent cookie instead of a seasonal cookie.

My inspiration comes from everywhere; sometimes places I visited, combinations of flavors in savory foods, and at times random places. For example, this past autumn, my husband and I were munching on some roasted pumpkin seeds and blurted out, “How good would these be in a cookies with a pumpkin ganache?!” The next day I headed straight into the kitchen until I had the correct flavors and our Brown Sugar Pepita Sablés with Spiced Ganache was born.

I’m a self-taught baker, so I find the mixing of flavors and aromas quite cathartic. Most would think that rosemary, cornmeal, and sea salt doesn’t belong in a cookie or that hibiscus blooms don’t belong in a marshmallow, well it does in my world!

I was never taught flavor rules or had guidelines to follow. It’s all about trial and error with me.

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Beyond the Zugar Haus website, Facebook and Twitter pages where else can people find you online or in-person? Are there any events you'll be catering people should be on the lookout for?

Right now, our cookies and other confections are just available on our website, Etsy, and Wedzu. But besides cookies, we also cater desserts for parties and weddings. I’m so excited about an upcoming party. One of the desserts I will be making is Vanilla Bean & Poppy Seed Cupcakes with Viola Frosting. I love creating specialty desserts for people!

We are always trying new things to expand and branch out to new customers. So, keep a lookout for us this summer and follow us on social media because we might be coming to your local fleas and food markets soon.

Thanks so much, Shay, for taking the time to let us know how Zugar Haus contributes to your roots and creativity! I cannot wait for fall so I can get my hands on those pumpkin cookies.

Day Eleven at @BrushCreekArts

Yes, it's quite sad. I am nearing the end of another two week residency. Time flies much too fast for my taste and I've bonded with these amazingly talented and kind artists. It's weird being here for only two weeks while the others will stay on for another 10 days and other residents will fill in the space left by me and one of the composers/performers when we depart on May 20th. * sigh * Well, as I mentioned before I had nine things (9 points) I wanted to get done while here. And progress has been good. I have focused on one item a day for the most part, a couple extending to two days. My mornings have been more about sleeping late, going to the fitness center with one of the other residents, and/or hanging out. Initially I got work done in the mornings but that has transcended more to the afternoons mostly.

What I find funny is that I can get enough of what I need done in a few hours here with no other disruptions. But at home I have to set aside a whole day for myself to write. No hanging out or freelance work or anything else can interrupt that time at home. But here I can accomplish a good amount in 3-4 hours. Crazy.

It's funny the divide here. At Jentel everyone was so focused everyday it was like we went to work from 9a-5p and that was our routine. At Ragdale many tried the same thing but for some of us we got wrapped up in convo for hours during breakfast and/or lunch and after dinner. Here there are several of us who get work done on our own clock and that can be late at night or early in the morning or in the afternoon. I find that in the evening I am spent and may just talk to other artists over a drink or camp fire.

So how's it been here at Brush Creek? The weather has been chilly and warm. This past week was more warm than anything but changed on a dime once hump day came along.

Much like Jentel Presents Brush Creek also has a reading/presentation with the visiting artists. This happened on Tuesday night at the Saratoga Community Center and was super cool. Those that visited were very attentive and kind and turns out that Saratoga/Laramie has a booming artist community. They were sweet and kind and spoke with us at length about what they're working on being excited to meet other artists outside of WY. I was invited to one of the local writing groups that meet every other week and sadly had to decline since I'm leaving soon. The whole presentation enforces the idea of artists helping other artists and really encourages them to pursue it. An older man had told me that while criticism could hurt it was helpful and I couldn't agree more.

What else can I say? The food is mighty lackluster here. We get fed by the chefs at the Brush Creek Lodge and it has been lots of carbo loading thus far. The desserts we got, which seemed an after thought, were not that great as well. And y'alls know I am picky. I have baked two desserts for the residents which was much appreciated and the elevation didn't alter them, which is why I specifically chose to make snickerdoodles and dulce de leche chocolate bread pudding since I knew I wouldn't have to worry about whether they rose or not. I may make one last item before I go. And it's super nice to bake for people who appreciate it so I'm glad to do so for the residents, especially since the rest of the food we've been getting "lacks love" as one of the residents mentioned.

However, as soon as I started baking (and guests arrived at Brush Creek Lodge) don't you know we got a several layer chocolate cake (super light in texture but super rich in taste) red velvet cake (with buttercream icing not cream cheese), and a rhubarb/strawberry tart (with a heavy dough crust that needed more butter). The treats were fine but if you've had some of the highest class desserts in the world they just don't compare. Yet, it was a nice treat to get.

The new director of Brush Creek Arts Foundation, Sara, is awesome. She's vibrant, friendly, efficient, and just plain cool. Love her to death and am glad I got to meet her before I left. She seems like she's really going to re-establish good relationships here at Brush Creek and make it a bigger part of the Lodge and get better food!

Outside of working and chatting it up not much else to report really. Two of the visual artists and myself have become addicted to the game room and playing Horse, Hoop Fever, NFL 2-Minute Drills, Ping Pong, and Buck Hunt. The games are free in the game room so you can play as much as you want and there's complimentary Gatorade/bottled water. Awesome.

Needless to say, I'm going to miss it when I'm gone for sure and am looking forward to keeping in touch with these artists and learning more about what they do and where their projects go.

So, with that I'll end with lots of pictures!

Day Five at @BrushCreekArts

Did you hear that? No? EXACTLY! It is friggin' quiet here in Saratoga, WY. I loves it. I've gotten so much sleep it's ridiculous. I arrived at Brush Creek on May 6th and after two days of orienting myself with the area, getting treated to some ice cream, bonding with  the other residents, and attempting to catch my breath in high altitudes I have to say I am making progress so far. And am happy to be back in the place I had my first residency.

You know what's funny? A couple people here at Brush Creek, including the interim director Beth, has been at Jentel and loved it. So high five on Wyoming residencies. What else is funny? Practically every resident here was at a residency before this one or is going to another one soon after Brush Creek. We're multiple residency peeps!

So, as per my routine, let me break it down for ya.

The Digs

We reside in a cabin, a lengthy place that holds eight rooms (each with their own private bathroom!). A few feet away to the left is the artists lounge (where the kitchen is for dining), library (for lounging), and visual artists' studios (for working, obviously). Though one composer is in one of the visual artist studios. To the right of the cabins is the Schoolhouse.  A huge studio for composers with a stage and grand piano. Lovely.

Past the artists lounge & artists studios further down near the road leading up towards the mountains, river, and yurts are the writers' studios (Peryam-mine, and Rancher's Daughter-the other writer). Between the lounge/studios and writers' studios is a small shack that the interim director uses as her studio for writing. Behind that along a road that leads to cabins for guests further up the mountain is Armstrong, the second studio for a composer.

The Artists Camp is set apart from Brush Creek Ranch which is a spa and resort. Pricey per day and has nice activities like shooting, horseback riding, biking, yoga, and in the winter months snowboarding and skiing.

The Routine

So, like Ragdale you get meals made for you for dinner. But you get a bag lunch from the main Brush Creek Ranch staff and have materials available for you to make your own breakfast. There are also leftovers for you to munch on. So far the lunch options have been a bit lax. Egg salad, tuna, and the latest PB&J sandwiches. While the dinners are more diverse with options if you are vegetarian. We've had stir fry, tacos, pasta with meatballs, pasta with veggies and so on. Not as extravagant or filled with love as from the lovely Linda at Ragdale or at MacDowell as I've heard but it's good and filling and the carbs  keep you warm.

First day is orientation and the director gives you a tour around these parts which is expansive and gorgeous. Beth took us into town for the second day and we got ice cream! Beth is awesome, we'll miss her terribly when she goes. If you've been to Jentel don't expect a weekly trip per se. Beth was nice to give us one and since Brush Creek Arts doesn't yet have it's own car and must borrow from the larger ranch it may not always be weekly. But this may become something steadier with the new director,Sara, coming in end of May.

For the most part we seem to get together and talk but everyone can be on their own schedule. Dinner is a nice time for us to all sit and talk for a bit and bond, which has been great. And yes, wine has been available every evening.

The Artists

There are three composers, though one just came from a residency in which he focused on his visual art and he also does videos. There are three visual artists, and two writers. We all get along and the personalities are great. Every is generally interested in each others work and we have a good rapport which I've been extremely lucky to have with residents at each of the residencies I have been to so far as well as at conferences. So in general I have a deep love for artists and for the ones I'm housed with for the next week plus.

We had a jam session in the Armstrong studio on Wednesday and it was so much fun! Way better than karaoke. One of the composers is creating an opera and is friends with another composer. It turns out they applied to work together. So one played the cello, the other rocked the guitar, bongos (which I brought from my studio), and piano. Another used his guitar and another visual artist brought his guitar and we looked up chords for songs along with lyrics and sang everything from Johnny Cash to Adele to Garbage to Oasis to the Beatles and Queen. It was awesome.

Next night one of the visual artists made a fire and we just hung out while smoke blew in our faces and we attained a hickory flavor on our clothes and bodies. We didn't make s'mores though we have the goods for them and instead just talked and tried to evade the smoke from blinding us.

We have a presentation coming up next week on a Tuesday which follows the Jentel model of having the residents present our work to  those interested in the community so that should be fun. I plan on reading some short sections from my Collection and we'll see how that goes.

My Plan

So far it's been hanging with the residents. Whether by the fire or on Friday going hiking with the other writer and just hanging and having her kindly hold my hand while going over a disturbing swing bridge. It's been to do work but also get to know people. One of the other artists said it best: He's essentially here to learn from others and he can and will work at any time of the day but it's important to also form these relationships and get a better sense of you and what others do to inspire your work. Well said, Jim!

However, as for my work, I laid out a plan. As you know the first part of Ragdale was not as productive as I'd hope. I think if I do get into another residency I'll opt for 3 weeks or more if I can swing off the time from work. Two weeks proves to go very fast and so when a few days pass by you already feel behind.

I had had a plan at Ragdale of sorts and at Jentel I just let everything flow on a day-to-day basis. But here I made a 9-point plan. Basically 9 things I wanted to get done while I'm here and not necessarily do everything to perfection but to get it done as something I can revisit so that I at least have content to work with down the line. So my plan is to draft several things and edit several things. And in this way it works because I can work on one thing a day and it may take a few hours out of my day but not the entirety of it per se. And since the first two days were a wash with travel and orientation and my last day will be more travel it means in reality I have 11 days to work and not 14. Having 9 items to focus on leaves me the opening of missing a day or even doubling up. But, the plan has been to only work on one project a day.

Being on day 5 (going into day 6 by the time this posts) I'll have gotten 4 things done of the 9 and at anytime can go back and try to solidify. Even in the drafting phase I am not entirely happy with the product but I am at least not feeling like I got nothing done and have options should I feel blocked on one project and go on to something else.

At Ragdale I just flipped a coin and worked on whatever won the toss. I think this is a better method for me. So hopefully when I return home I'll be able to devote time to what I've done here and can move forward. We'll see. Wish me luck!