Tuesday, June 17, 2008

Help a Fellow Artist - Eat Ice Cream Cake

Dear Friends,

If you are an artist of any kind, imagine your work floating in water. That's the situation for some Iowa artists. Jane, an oral historian of Iowa women artists, tells us how we can help. I have copy/pasted a message from her below. Don't worry. It's not all bad news. We can still indulge in chocolate -- and ice cream. Recipe at bottom. It's summertime after all.

(1) In cooperation with the Greater Cedar Rapids Community Foundation, Legion Arts has established an Iowa Artist Relief Fund. This fund will provide support to individual artists who have lost studios and tools, equipment and musical instruments, canvases and manuscripts, photos and archives, even their homes, as a result of the flooding. For more information on giving to this fund, and to check on future information on applying for help: http://www.legionarts.org/

(2) Have you or do you know of a professional craft artist who has experienced a recent, career-threatening emergency? You or your friend may be eligible for Craft Emergency Relief Fund (CERF) assistance. CERF emergency relief assistance includes small grants, no-interest loans, access to resources, waivers and discounts on booth fees, and donations of craft supplies and equipment. If you need help:
http://craftemergency.org/programs/relief/ To contribute to the fund: http://craftemergency.org/support/contribute/

Chocolate Chip Cookie Ice Cream Cake (or Pie) Wow! This recipe has it all!

1 (18 ounce)package small chocolate chip cookies

1/4 cup margarine (my theory is -- use butter)

1 cup hot fudge topping

2 quarts vanilla ice cream (hm, I might go for chocolate -- all the way.)

1 cup whipped cream

12 cherries

Crush half the cookies (the recipe says about 20) to make crumbs. Combine crumbs and melted margarine and press into bottom of 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.

Meanwhile, soften 1 quart of ice cream. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.

Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

OR -- put some crushed cookies, ice cream and fudge sauce in a bowl, top with cherry and eat it standing at the kitchen sink or while watching Oprah.

Find Writing Tips, Writing Prompts, Life Story Writing FAQ, Resources and Fun Stuff for Writers at http://www.angelinyourinkwell.com/. Updated monthly. Except I might take a break in July.

And -- scroll way, way down to the bottom to find links to other blogs. Maybe. I'm trying.

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