Message from President As we close the doors to Festival 2014, and open new ones for 2016, I am reminded of a spectacular two week stay in Santa Fe. Fond memories of incredible vistas are still fresh in my mind. Green Chilie peppers are still warming my pallet. And since I’m feeling like a guest in my own kitchen, I’m itching to try a gourmet challenge in order to reclaim my space. I found this wonderful recipe in Santa Fe and I’d love to share it with you. Fabulous Festival Fiesta Dish For best results, prepare with a goodly balance of great caution and wild abandon. Ingredients Assemble a group of dynamic, talented, energetic artists willing to give their ideas & time freely. Add one of each of the following: Joyce Estes for presidential support and guidance. Gloria Lanza-Bajo for website support and registration & patient emails. Suz Knight for the Art Exhibit and Chapter Quilt show. Judith Roderick and Jane Fink for the art exhibit. Anne Gordon Fritz for volunteer coordination. Carol Geboy-Hunter for advertising/marketing. Mitzi Ash, Ursula Wamister and Joanna White for faculty recruitment and on campus coordination. Addie Chernus for the vendor expo, vendor sponsorships, demos and her Dancing Brush. Terry Tabor and Judith Meeks for the fashion show. Sarah Ann Allen for overall support. (Find two if possible.) Other ingredients include: •A very large bowl that will hold all your festival dreams. •Using a pipe or flute call your team together. (Cowbell can be used as substitute; please adjust as needed). •Encourage all of the team members to share their ideas and find their voices.
• Ever so slowly, fold the teams’ energies into the bowl of dreams until fully blended. •Additional flavors (finishing touches) and spices (last minute thoughts) can be added before the final steps. To create a dramatic affect, thunderstorms accompanied with hail can be used but sparingly. •Keep an ample supply of good humor and add in good taste. •In order to develop the best flavors, cover all the above ingredients and marinate for perhaps months. •Check at regular intervals for quality and stir, as ingredients tend to separate. •During the marinade process prepare the topping and set aside. Combine 120 enthusiastic attendees and an outstanding faculty of 19 with a sauce or glaze topping of your choice. •Pour the ingredients into a large spring pan. •Bake at a low oven temperature. As this dish rises to the occasion, check often to avoid burning or scorching altogether. (Adjust for altitude and humidity.) •Allow to cool to touch before adding topping sauce. Preparation time: 18 months. Yield: Serves roughly 150 guests. Now as your proud president of Silk Painters International, I have an even bigger bowl of dreams. I'd like to stir in new members, a fund raising project, a cohesive plan for chapters, a couple of ideas for our Silkworm, and some improvements in our website. I invite you all to add your new ingredients, pour in ideas – the crazy ones as well as those fully formed. Our organization will become even better because our Board of Directors, new and returning, are willing to give their time and talents to us. Remember, It's always the ingredients that are crucial to any great dish or organization. Contact: president@silkpainters.org