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“Spring is nature’s way of saying, ‘Let’s party!’”

SAY IT LOUD

— Robin Williams

Saturday: Author Event — Susan Letendre, noon-2 p.m. Wakefield Books, Wakefield. wakefieldbooks.comTuesday: Creating Together Lecture Series — “Future of the Affordable Care Act & Medicaid,” 7 p.m. Hera Gallery, 10 High St., Wakefield. heragallery.org/creating-together

Section C Page C2

Beer Chaser

Thursday, April 13, 2017

By Helena TouheyFeatures Editor

Kathleen Carland came across a brochure a little over a year ago advertising classes at the South County Art Association, and her in-terest was piqued by a figure draw-ing class. Wanting to reconnect with her creative side, she signed up for the class last spring, un-aware that she would develop not only a renewed sense of creativity, but also a new community.

A year later, she has come out of retirement to lead that community as the association’s executive di-rector, a full-time role in which she oversees the organization, from the classes it offers to its monthly gallery shows, responsible to the board and about 325 members.

Carland said she started to feel a sense of excitement about being more involved in the organization and found herself applying for the position. “‘I couldn’t stop myself’ – I think I wrote that in my letter,” she said.

Carland, who lives in Narragan-sett and who became a member last year, was drawn to the asso-ciation’s history and felt strongly about helping to preserve its place in the greater community. The organization held its first exhibi-tion in 1927, and will celebrate its 90th members annual exhibition in July. The first show was held in the Wickford studio of artist John W. Dawson, who became the group’s

first president when the associa-tion was incorporated as a non-profit organization in 1929. Since 1944, the association has been lo-

cated in the historic Helme House, 2587 Kingstown

Road, Kingston.The associa-tion’s previ-ous direc-

tor, Jason Fong, is still highly involved in the or-ganiza-tion, but stepped down from

the leader-ship role so he can have

more time to focus on his

own art. As the executive director from 2012-2016, he

relocated to the area from Pawtucket, and

grew the membership

from 175 to about 325 in just four years.

Carland said she would like to ex-pand the role of SCAA in the com-munity, building more partnerships with schools and younger artists, senior centers and older adults, and the Chamber of Commerce. The as-sociation also recently partnered with Contemporary Theater Com-pany in Wakefield for a mini perfor-mance, something it would like to do more of in the future.

One of the the things Carland quickly learned about the organi-zation, she said, is that it’s a welcoming space for both the emerging artist and the seasoned art-ist, and she would like to make that known more widely.

“I think that’s what this is all about: free-dom and encourage-ment to keep you explor-ing,” Carland said, adding that the association can “help people find the path for that ex-pression.”

Previously, she was the director of the senior and human services department for the town of North Kingstown and, before that, she was the director of Southern Rhode Island Volunteers.

In addition to offering art classes, members can also utilize the asso-ciation’s studio spaces – one each for ceramics, printmaking, painting and stone carving – coming in on

their own time to work on personal projects. Pottery is probably the strongest program, said Fong, and is the most popular studio space. Founded in 1970 as a co-operative, under the umbrella of the South County Art Association, the ceram-ics program has evolved as the asso-ciation has evolved, he said. It now has several kilns, including outdoor wood, gas and raku firing spaces.

“It’s nice to have a community of potters to bounce ideas off of [and] get inspiration from,” Fong said.

Work is also underway to restore the Helme House, which was built in 1802. Presently, the building’s windows are being painted and re-installed in a way that they will all open, and the association is also updating electrical work. The top floors of the house consist of nine studio spaces, available to and rented out by association members.

Jeanne Wettlaufer, the associa-tion’s board president – who hap-pened to stop in last week during an interview to submit a piece for the EARTHWORKS 44th Open Jur-ied Clay Annual show, which runs April 13-May 6, and to spend some time working in the ceramics stu-dio – emphasized that the associa-tion has a commitment to preserv-ing its historic campus and that, as a landscaper, she has spent a lot of time developing the gardens

Kathleen Carland was so invigorated by a class she took at South County Art Association last spring, she soon became a member, and then applied to become its new executive director

Photos: Michael Derr

Kathleen Carland is the new executive director of the South County Art Association, which will hold its 90th members annual exhibition this summer. Pictured below, left, is a ceramic mask by artist Jillian Barber, to be featured in the Earthworks 44th open juried clay annual exhibit, opening tonight. At right is Linda Hufnagel’s “The Survivors,” a depiction of a refugee boat.

‘I couldn’t stop myself ’ ‘I think that’s what

[SCAA] is all about: freedom and encouragement to keep

you exploring.’

KATHLEEN CARLANDexecutive director of SCAA

By Jeannie SerpaSpecial to The Independent

“The great gift of Easter is hope – hope in His glorious goodness and love, which nothing can shake.”

— Basil Hume

This year our family will be celebrating Easter with a buffet-style brunch. What with church, egg hunts and travel distances to consider, it’s difficult to set a definite time for a sit down dinner. A buffet will allow members to arrive anytime between 11 a.m. and 2 p.m. and have ample time for greeting, feasting and relaxed conver-sation.

Like many families, when it comes to holiday food, ours is adamant about adhering to tradition, hence baked ham must always be on the Easter menu. For years it has

been baked ham with a cov-ering of pineapple rings and a maraschino cherry stuck in the center of each ring. Do I dare introduce something

with a fresh new look? This happy cooker has seen enough of the traditional; it’s time for a 2017 version! So here we go ...

Peach Glazed HamThough most hams are

purchased fully cooked, proper baking time is needed to bring out the fla-vor. The overnight dry rub used here acts as a mari-nade, and the fruity sweet and sour glaze further en-hances that flavor. Make this the star of your brunch and pretty it up with my sug-gested garnish of watercress and peaches.

Ingredients12-14 pound fully cooked

ham1 tablespoon dry mustard1 tablespoon brown sugarWhole cloves2 tablespoons Dijon mus-

tard½ jar, about 6 or 7 ounces

of peach preserves or jamCanned peach halves, well

drainedWatercress

Procedure for hamCombine dry mustard and

brown sugar and rub it over the ham, massaging it into the surface. Refrigerate overnight.

Easter morning, remove the ham from the fridge 2 hours before baking time. Preset oven to 350 degrees. With a sharp knife, cut a grid of diamond shapes into the surface fat. Insert a clove in the center of each diamond. Bake 18 minutes per pound at 350 degrees.

For the glaze, combine peach jam and mustard. Re-move ham from oven and spread the glaze over the en-tire surface. Return to oven and bake for an additional 25-30 minutes. Transfer to a large platter and cover loosely with foil. When ready to serve, surround with peach halves nestled in a bed of watercress. Lovely! Serves 12-16 with plenty of leftovers.

Do-Ahead Breakfast Souffle

There are many recipes for breakfast casseroles, but I urge you to try this one. Its mustard, mushrooms and cheese marry perfectly with the glazed ham. This puffs up nicely and makes an im-pressive presentation.

Ingredients1½ pounds bulk sausage

meat, cooked and drained9 eggs, slightly beaten with

a whisk or fork3 cups milk3 slices good quality white

bread, broken into pieces1½ cups shredded sharp

cheddar cheese1½ teaspoons dry mustard1 teaspoon salt½ cup thinly sliced fresh

mushrooms or 1 small jar, drained

Suggestions for a scrumptious Easter buffet brunch

Easter/C6

SCAA/C6

C6 The Independent, April 13, 2017

&

Canola cooking spray or canola oil

ProcedureAfter draining the sau-

sage, place on paper towels to remove any excess fat. Combine all ingredients in a large bowl and mix well. Lightly coat a 9x13-inch bak-ing dish with canola, then pour in the mixture, spread-ing evenly. Cover tightly with plastic wrap and refrigerate overnight. Preheat oven to 325 degrees and bake, un-covered, for 1 hour. Serves 12-16.

Crabmeat TartFor those who don’t eat

meat, what better substitute for the above soufflé than a delightful seafood quiche? Tarts and quiches are really quite simple to make, espe-cially when you start with a prepared pie crust. I like Pillsbury’s ready to unroll crust, found in the refriger-ated section of the super-market. This recipe makes 2 pies that will serve 12-16.

Ingredients2 unbaked 9-inch pie shells4 large eggs1 pint half and half cream½ teaspoon salt¼ teaspoon freshly ground

black pepper1/8 teaspoon nutmeg¼ pound shredded Swiss

cheese8 ounces crabmeat

ProcedurePreheat oven to 350 de-

grees. Place pie shells into 9-inch pie plates. In a large bowl, whisk together eggs, cream, salt, pepper and nut-meg. Gently fold in cheese and crabmeat. Pour mix-ture into pie shells. Bake for about 45 minutes or until the center of the pie is set. Remove from oven and let stand for 15 minutes before slicing. This can be served warm or at room tempera-ture. Another advantage? Make the day before, cool and refrigerate. Reheat in the oven at 300 degrees for 25-30 minutes or until warm.

Sassy Deviled EggsMuch more interesting

than the usual “blah” stuffed eggs, these have the added

pizzazz of deviled ham and spicy mustard. To avoid eggs that are overcooked with yolks that either turn green or are undercooked and soft, carefully follow the never-fail directions for perfect hard boiled eggs.

Ingredients12 extra large fresh eggs at

room temperature1 small can deviled ham2 teaspoons finely minced

Vidalia or other sweet onion½ teaspoon Dijon mustardMayonnaiseSalt and black pepper to

tasteArugulaChopped flat leaf parsley

ProcedurePlace eggs in a saucepan

and cover with cold wa-ter. Bring to a boil over high heat. Immediately remove from heat, cover and let sit for 12 minutes. Plunge eggs into cold water to stop the cooking process. Peel under running cold water. Scoop out the yolks with a stain-less steel teaspoon and mash with a stainless steel fork. (Eggs will tarnish silverware.) Mix in remaining ingredients along with enough mayon-naise to form a workable fill-ing. Fill cavities of the egg whites and store, covered, in refrigerator until ready to serve.

When ready to set up your buffet, arrange eggs on a bed of arugula, dust with paprika and scatter chopped pars-ley over all. Makes 24 single servings.

Green Salad VeroniqueVeronique is French for any

dish that includes grapes. Here I’ve taken a simple salad, added grapes and jazzed it up with a fancy name.

Toss mesculun greens with halved green grapes. Just before serving, sprinkle the salad with toasted pecans and Craisins, then dress with store bought raspberry salad dressing.

Wishing you an Easter filled with joy and a warm spring filled with all things bright and beautiful.

Jeannie Serpa is the author of a cookbook, “Eating Your Way to LOW Cholesterol.”

EasterContinued from C1

South County Art Association member Mike Yefko of Exeter repairs his hand-built pottery piece “Pegasus” in the group’s pottery studio on April 7.

behind the Helme House.

An initiative is also underway to create better signage, so as to alert passersby to the fact that a gallery resides in the Helme House, and that there is a gift shop, featur-ing artists’ works, open during gallery

hours, which are Wednesday through Sunday, 1-5 p.m.

Art, said Carland, is a vital component of human well being, and it is largely for this reason that she has come out of re-tirement to bring the association’s mission to the greater com-munity.

“You don’t feel tired when you’re doing something you en-joy,” she said.

SCAAContinued from C1

Photo: Michael Derr

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