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.
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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.
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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!
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