Laser Cutting Workshop for Printmaking, Day 1

Last night we met up at MAKEatx for Day 1 of the joint workshop with WPA. We laser cut chip board, mat board, and some Baltic birch. Here are the results:

© 2012 Susan Randle. Laser cut Baltic Birch matrix. Susan plans to try printing relief and intaglio. She has coated the wood with some shellac to help with ink absorption. We'll see her results on Friday!

© 2012 Debbie Buie. Relief print of laser cut chip board, which was coated with 2 coats of a acrylic gloss medium and water mixture to seal the plate. This print turned out better than I expected from looking at the digital image--rule of thumb to remember, try things even if skeptical and you may be surprised! It was laser cut for intaglio so you see the negative in the relief print. Debbie did try printing intaglio with mixed results. We're trying to figure out if it's the paper (not wet enough) or the wiping. We'll reprint intaglio method on Friday.

© 2012 Deborah McLouth. This intaglio print was created using a laser cut piece of mat board that was coated with acrylic medium/water mixture. Deborah wiped it with a block (using paper towel and phone book) and she plans to proof it again on Friday to see if she can take out a little more ink. She may go back in and raise areas with acrylic medium so they wipe cleaner, giving the fish more contrast in areas.

Plus just for you for reading this far, here's a great recipe. I made it this morning for Gullett's Teacher Appreciation Luncheon and whenever I serve it, the recipe is requested. It makes a ton and it's perfect for summer. No mayo so great for picnics and it tastes even better after sitting for 2 hours.

Wild Rice (Wheat Berry) Salad with Dried Apricots and Cherries (Cranberries)

yield: 12 to 16 servings

This salad was amended to make it more affordable since organic wild rice and organic cherries are super expensive. This way you can still go organic while staying on budget. (The wild rice version is delicious too!)

Dressing

2 large shallots, minced

6 Tbs balsamic vinegar

1 T Dijon mustard

2 garlic cloves, minced

1 cup olive oil

Combine above and slowly whisk in olive oil (I just put all ingredients in food processor and slowly add olive oil. The shallots are pureed beyond all recognition, but it still tastes great.)

Salad

2 cups uncooked rice (wheat berries)

6 cups water (7 cups if making wheat berries)

1 tsp salt

¾ cup chopped dried apricots

¾ cup dried tart cherries (cranberries)

6 green onions, chopped

¼ cup finely chopped Italian parsley

2 cups pecan pieces, toasted

Rinse rice (wheat berries) well and drain. Combine in large saucepan the rice, water, and salt. Bring to a boil. Stir, cover and simmer over low heat until the water is absorbed and the rice is fluffy and tender, about 55 to 60 minutes (for wheat berries, drain after cooking). Place cooled grain, chopped green onions, parsley, apricots and cherries (cranberries) in large bowl. Mix in dressing. Just prior to serving, add pecans.