GOOD EATS

Whether they’re furnishing realisticlooking rooms in a dollhouse or creating a unique tiny display, for folks who collect and create miniatures, it truly is a small, small world.

A 1/450-scale spinning Volker Arnold carousel (above) measures less than an inch tall; below, a silk shawl crocheted by Jean Gibson of St. Louisville is less than 6 inches wide.

When she was a child, Jean Gibson of St. Louisville, a member of The Energy Cooperative in Newark, liked collecting the prizes that came in boxes of Cracker Jack. “They were miniatures, and I always loved miniature things,” she says. What got her into the world of miniatures, however, was her needlework. “My mom taught me to crochet when I was about 10,” she says. “I took it up again years later when I was working at Newark Air Force Station.” About that time, she crocheted a full-size afghan, but she was discouraged by how much time and energy it took her to finish the afghan. So she decided to make a smaller one.

Pleased with the result, Gibson started making fabric miniatures and selling them at regional shows for miniaturists. She had also learned how to do tatting and bobbin lacework to create decorative lace doilies and lace tablecloths.

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“I would crochet afghans of silk sewing thread for beds in miniaturists’ dollhouses,” she says. “The 3 x 5-inch afghan would be made up of 96 squares.” About 15 years ago at a miniatures show in Chicago, Gibson saw miniature furniture made in Germany by master miniatures craftsman Volker Arnold. She was so impressed by the quality and detail of Arnold’s work that she decided to become a representative for him at shows. Imagine a tiny wardrobe, 1 inch tall, for a dollhouse bedroom. With seven tiny hangers. And with drawers that open and close. Gibson says that degree of detail is typical for high-quality miniature items such as Arnold’s. Gibson has been involved with miniatures for over 40 years. “I just love them! The colors are so pretty when they’re finished. When someone wants to buy a miniature item I have made, it’s a validation,” she says. She sells Arnold’s laser-cut, ready-to-assemble miniature furniture kits and other miniature items at shows and through her Etsy store (www.etsy.com/shop/ gibsongirlminis). She assembles some of every kit item so that she can answer questions from customers. She sells her finished items and also does custom work for some customers.

Gibson enjoys seeing the work of other miniaturists. “The more real things look, the better,” she says. “At some of the big shows, I’ve seen miniature foods that look real enough to make you hungry,” she says.

Magnifying glasses or microscopes often come in handy for working with miniatures, whether assembling a display from a kit of tiny parts or creating one’s own display. So do tiny paint brushes and tweezers of various sizes. “I learned long ago that fingers are way too big [for working with miniatures],” Gibson explains. Gibson finds the hardest part of creating miniatures is that “it’s very time-consuming. I can work 10 hours straight.” She says that painting miniature items can be difficult during the colder months. “The paint has to be the perfect consistency, but heated air dries it out, so it gets too hard.” Bunnyland is a favorite miniatures project Gibson created. Her display features rabbits enjoying an amusement park. The carousel, large and small Ferris wheels, other rides, and eight different food shops all fit into a 9 x 11-inch frame.

Want to get started?

The National Association of Miniature Enthusiasts (NAME) is located in Carmel, Indiana. The organization’s website (https://miniatures.org) lists several Ohio clubs for miniatures fans — in Cleveland, Toledo, Columbus, Cincinnati, Akron, West Chester, Findlay, Lima, Strongsville, and Warren. Most of the clubs meet once or twice a month. They welcome visitors who are at least 16 years old. Call 317-571-8094 for information.

This 21/2-inch-wide Noah’s Ark kit includes 50 pairs of animals ranging in size from bunnies to elephants.

bite-sized bits

Author’s passion for miniature morsels inspires fun ideas for finger food.

RECIPES AND PHOTOGRAPHS BY CATHERINE MURRAY

Difficulty level: simple | How tiny is it? 1.5 inches

Prep: 30 minutes | Wait: 30 minutes | Cook: 15 minutes | Servings: 24 1 medium cucumber 16 ounces sour cream 1 cup fresh dill 1 lemon, juiced ½ teaspoon salt ¼ teaspoon black pepper 6 frozen uncooked dinner rolls (like Rhodes Bake-N-Serv) 1 egg, beaten

Peel and grate the cucumber and discard peel. Wrap grated cucumber in a tea towel and squeeze out all excess moisture over the sink. Chop ¾ cup of dill very fine, reserving the rest for garnish. Mix the cucumber, sour cream, dill, lemon juice, salt, and pepper in a bowl until thoroughly blended. Adjust seasonings to taste, then cover and refrigerate for 2 hours. Separate the dinner rolls onto a cookie sheet lined with parchment paper and let them thaw, about 15 minutes. Split each roll into 4 pieces and form into balls. Place balls 1 inch apart on the parchment paper. Spray a piece of plastic wrap with nonstick spray and cover rolls. Place in a warm spot and let them rise to about double in size, about 15 minutes. Preheat oven to 350 F. Remove plastic wrap and brush each ball with the beaten egg. Bake for 10 to 15 minutes, until golden brown. Let cool. When ready to serve, press your thumb into the middle of each bread bowl to make a small indentation. With a small spoon, fill the bowl with cucumber dip and place on a tray. Garnish with tiny dill sprigs.

Per serving: 88 calories, 5 grams fat (2.5 grams saturated fat), 15 milligrams cholesterol, 120 milligrams sodium, 10 grams total carbohydrates, 1 gram fiber, 2 grams protein.

DAINTY TEA AND BISCOTTI

Difficulty level: medium (knife/oven use) | How tiny is it? 3 inches

Prep: 15 minutes | Cook: 15 to 18 minutes | Servings: 24 ½ cup unsalted butter, softened 2/3 cup packed brown sugar 2 large eggs 1 teaspoon vanilla extract 2 cups flour 2 teaspoons baking powder ½ teaspoon salt ¾ cup mini chocolate chips In a large mixing bowl, beat butter on low speed for 30 seconds. Add brown sugar and cream until fluffy, 3 minutes. Add eggs one at a time, then vanilla. Beat for another minute. In a separate bowl, combine flour with baking powder and salt. Mix well. Slowly add the flour mixture to the egg mixture and beat at low speed, until just combined. Stir in mini chocolate chips with a spatula. Preheat oven to 375 F. Line a baking sheet with parchment paper. Transfer dough onto a lightly floured surface and shape into two 12 x 2-inch logs. With floured hands, transfer logs onto the baking sheet with 2 inches of space in between and bake for 12 to 15 minutes, or until golden brown. Cool on the baking sheet for 2 minutes, then slice each log into ½-inch pieces. Place cut-side down on the baking sheet. Put back in the oven for 3 minutes, then flip the biscotti to the other side and bake for another 3 minutes. Transfer biscotti to a cooling rack. Serve with hot tea. Store leftovers in an airtight container for up to a week.

Per serving: 122 calories, 6 grams fat (4 grams saturated fat), 27 milligrams cholesterol, 89 milligrams sodium, 15 grams total carbohydrates, 0.5 gram fiber, 2 grams protein.