Image provided by: Clackamas Community College; Oregon City, OR
About The Clackamas print. (Oregon City, Oregon) 1989-2019 | View Entire Issue (May 28, 2014)
L !■ WEDNESDAY, MAY 28, 2014 Share the sorbet love Shelfies: A rt Center edition by DENEE SHELTON photo editor by ERIN CAREY news & culture editor my I love summer! It’s favorite week of the year! All the relaxation, being outside and soaking up the rays; what could be a better way to beat the heat than to make a delicious and chilly treat? The strawberry lime sorbet recipe below comes from Pinterest, specifically kateshealthycupboard.com. Kelly White has the privi- ■ lege of sitting in a room sur- rounded by books every day. W hite runs the A rt Centers library, based out of the office | space of the Art Center itself. The cramped room is stuffed full ofneatly organized book- cases, supporting every sort of reference books from m odem design to the depths of art his- tory. The library is only open I to students currently enrolled in an art dass, and they can sit | just outside the office room to get the information they need. The Clackamas Print sat down ■ with White to talk roS K the Art Center’s cache of anything a student needs to survive an art dass. T he C lackam as Print: W hat was the reason to cre- ate a separate library? I Kelly White: Students in aft history have to do reports, and there are specific texts | that perhaps the library in Dye Learning Center doesn’t sup- p o rt We also have sections u h our library for design, painting, drawing, so the instructors use these texts for students I with their projects, because I fe^yfre rogaBcao teaching. I TCP: Have any o f the | instructors donated books to the library? W hite: Several instructors I donate. Often times theyTl use | their professional development fund to purchase books to go in the library. TCP: What are the contents o f the library? W hite: It’s broken down into subject matter, so we have photography, sculpture, draw ing, painting, anatomy, jewelry, ceramics, [and] design. Then the largest section, which is over half the library, is for art history. TCP: Do students 'find it helpful? W hite: I think they do. I did when I took the art his tory class. TCP: Did you have any favorites from taking that dass? W h ite :, The favorite is whatever research paper Ihave to write. I know that when students are looking for ideas, they can come in and look through “1,419 Copyright Free Illustrations” by Jim Harter. TCP: Are there any thoughts on expansion? W hite: There are none at this time. Really we’re bound by what space we have, and the majority of our space is consumed. TCP: Where’s the m ost exotic place you’ve picked up a book? W hite: I usually don’t buy books on m y travels because I don’t want to add the weight to m y suitcase, and Im usu- ally traveling very light. I just received a sketchbook from the Thyssen-Bornemisza Museum in Madrid, Spain because Nora Brodnicki, our department chair, just went on sabbatical, and she took a trip to Spain. So she brought me a sketchbook back, and ifs one of the paint - I ings that we had discussed in our art history class in winter term. I I I I I I I I I I Recipe: • 4 cups frozen strawberries • 1/3 cup lim e juice • 1/2 cup w ater '• 1/2 tbsp lim e zest • 1/4 cup honey Here’s m y twist on it! I’m not much of a ride follower; I like to blaze m y own trail, so in this case I used the recipe as m ore of a guideline than an actual rule. Food is creative, why put limitations on it? W hen standing in the aisle to buy the frozen strawberries, I made m y first change to the recipe; I bought raspberries instead, gasp! The second change came w hen the time came to measure things. I don’t own a measuring cup. They’re silly! Just throw some ingredients in and then taste it! If it doesn’t taste quite right, keep playing with it. Creating food is just that, c-r-e-a-t-i-v-e. Have fun with it. Since I didn’t have the measur ing cup, I just dum ped everything into the blender. The whole bag of raspberries came out to about 3 cups (there are measuring lines on m y blender) but since the recipe called for 4 cups, I threw some frozen strawberries in to make up the difference. A sizable am ount of lime juice and honey was squeezed in. (These can be added to taste. You like your ice cream sweeter? Add more honey. More tart? Add m ore lime juice.) Next was lime zest. Lime zest. W hat is that? Can you only get it from limes that are feeling zesty and sassy? Google told m e that it is the shavings o f the lime skin. Weird, but I put it i n anyway. (It m ade m y kitchen smell delicious!) Ready, set, blend! W hile blend ing, I was playing with the con sistency. It was very thick and the blender was having a hard time mixing. I added water, but just a little bit at a tim e until the consis tency was what I was looking for. A consistency similar to ice cream can be achieved by running the ingredients through an ice cream maker. Personally, I like m y sorbet icier, so I tossed some ice in it and blended away. The final product was absolutely delicious! Perfectly tart and sweet at the same tim e and I could not put it down. Confession: I ate all o f it. Every last bite. I highly recom m end this treat! It’s easy, cold, and refreshing. All the perfect things for summer! Please note: Put your creative hat on! Try this guideline of a recipe and send us your feedback! We’d love to see the creativity our fellow students possess. I I I I I I I I I I 1 I I I I I I I I !I Top photo: Ingredients including frozen fruit, a lime, honey and lime juice. Middle photo: A Very “zested” lime. Bottom photo: The blended ingredients, which you can adjust to how zesty or sweet you like your sorbet. Have any cooC recipes for saHiHierï leCC as! SaGmit yoar recipes to aced@cCacHanias.eda! 1 I I I I I I I I I I I I I I I I I I I I I
