It is 10:30 in the morning on 12/13/12.
In terms of my personal goal with the 12/12/12 Show, to cut loose and stay true to my persona being in a rage about Renee Bebeau abandoning me because she won’t cut my hair anymore, it was a success. The most compelling hour was when Raymond Paul, the counselor, came and did conflict resolution with us from 5:00-6:00. Renee and I really did come to a resolution, helped by the people watching, including John Schneider and Melanie Ariens. Renee and I had practiced once with Raymond, and although I knew it would not be the same, it was really different. He came wanting me to recite after him Stuart Smalley-type doggerel and I truly was incensed. But then he made me realize I could retain my friendship with Renee and let my world expand, even if my hair doesn’t look as good. Thank you Raymond! Renee and I will meet every five weeks and do something together, like ice skate, or walk, or make art, or even get our hair cut together. I will set up a date with her today.
The total surprise of the evening was that as I kept recounting over and over what had happened, four people offered to cut my hair, including a woman I have never met. She is a doctor in family practice who has never had her own hair cut, or the hair of her two daughters. I will go to Anna Helgeson first though. Imagine how fun it will be to get my hair cut out at the Sharon Lynne Wilson Center!
Another delight was all the great stories I heard about haircuts from others. Dara Larson, who volunteered at the door, told me her hairdresser was her parson.
Alongside the hair drama, I was also making cranberry recipes for 12 hours. The food went over a lot better than I thought. The chocolate-covered craisins disappeared within an hour. People were delighted by the caramel-covered fresh cranberries. I got the recipe from Glacial Lake Cranberries and told people about the tours they give in the fall.
The cranberry salsa was a big hit. People were skeptical, but then delighted. Of course, everyone wanted the recipe for my Aunt Marilyn’s famous cranberry relish. All of the recipes are below.
I did mildly fail. I never had time to make the cranberry salad with cranberry vinaigrette.
There are a few people I tell I would traipse to the gates of hell with them. This is now true with Johnny Kowalczyk. The two of us organized the event, and he was there through thick and thin, including on the 12th. I had a huge amount to remember to bring for all my cooking, and knew I would forget something. What I forgot was the City of Milwaukee permit to let two of the artists use the sidewalk outside RedLine. Johnny figured out an easy way for me to access and print the permit.
Another element I didn’t expect was how many people either came back or stayed for a long time. Karen Goeschko, from the Wisconsin Arts Board, drove in from Madison with her friend Deb. She returned at least three times and took in the whole experience.
Unfortunately, I almost never made it out of the kitchen, except to take food around now and then. I told people I needed 12 bodies so I could see all the other pieces for the 12 hours. However, people came up to the kitchen and raved about the diversity and quality of the art. They were fully exposed to what installation and performance art can do to create a sense of place.
In an interview with Kat Murrell before the show, I said I thought RedLine would become an “art home” on 12 12 12. And it did! The RedLine building, with its three floors and room-sized spaces, created that sort of intimacy. Perhaps RedLine will consider starting some sort of annual event and invite artists to use the building in a similar way.
My final thoughts are for Joe Reeves and Theresa Columbus. Joe came from the West Coast to perform. His endurance not only included building and rebuilding Cream City Bricks throughout RedLine for 12 hours, but lugging the bricks over ahead of the event from the Third Ward.
Theresa Columbus flew in from the East Coast. During the one meeting with all the artists a few days before the show, she said, “Thank you for this opportunity to perform for 12 hours.” Then, although she was here for less than a week, she offered to come and help clean RedLine on Tuesday. I don’t know what Johnny and I would have done without her. She swept all the floors! And right before we all had to clear out at midnight, she found me and told me the power of the 12-hour format. She compared it to a lock-in event. She wished we could repeat 12 12 12 today.
12/12/12 Show Cranberry Recipes
Crunchy Oat and Cranberry Muffins from The Muffin Baker’s Guide by Bruce Koffler
¾ cup all-purpose flour
¾ cup whole-wheat flour
1 cup oatmeal (do not use quick or instant oatmeal)
½ cup brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup fresh or frozen cranberries
¼ cup butter
1 cup milk
1. Preheat oven to 425.
2. Butter cups of 12-cup muffin pan.
3. Combine dry ingredients in a big bowl.
4. In another bowl, toss cranberries with 1 tablespoon of the dry mixture to coat them.
5. Melt butter and let cool a couple of minutes.
6. Stir milk into butter, and then stir in egg.
7. Stir wet ingredients into dry ingredients.
8. Stir in cranberries. Don’t over mix.
9. Spoon batter into greased muffin tins.
10. Bake 15-20 minutes, or until lightly browned.
11. Cool for at least five minutes before removing from pan.
Chocolate Covered Craisins from Lynn’s Kitchen Adventure
1 ½ cups chocolate chips
1 tablespoon butter
12 ounces craisins
1. Melt chocolate chips and butter in the microwave, stirring every 30 seconds until the chocolate is melted and smooth.
2. Add craisins and stir.
3. Spread out on a cookie sheet that has been lined with waxed paper and refrigerate until firm.
Apple Cranberry Pot Roast
1 cup dry red wine
1 red onion, sliced
4 cloves garlic, minced
1 spring fresh rosemary, stem removed and minced
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 medium apples, cored and diced
2 (or more) cups of cranberries (fresh or frozen)
2 teaspoons apple cider vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon vegetable oil
3-4 pounds pot roast, excess fat removed and patted dry
Combine everything except the meat in a slow cooker and stir. Add the roast and spoon some of the sauce on top. Cover and cook on low for 8-10 hours. Halfway through, turn the meat over and coat with sauce.
If desired, after removing meat from pot to cut, turn slow cooker on high for 5-10 minutes to thicken sauce.
Cranberry Punch from Wisconsin State Cranberry Growers Association
1 quart cranberry juice
6 ounces frozen orange juice concentrate
¼ cup lemon juice
1 quart ginger ale
(If desired, sweeten)
Cranberry Salsa from Debbie
12 ounces fresh cranberries
1 bunch of fresh cilantro, leaves split from stems
1 jalapeno pepper chopped
¾ cup green onions roughly chopped
½ cup green bell pepper roughly chopped
1 lime juiced
1 tsp cumin
½ cup white sugar (You can add more sugar if you want it sweeter.)
salt to taste
Put all ingredients in in food processor and pulse until ingredients are minced and combined.
Cranberry Cake revised from The Cranberry Connection by Beatrice Ross Buszek
½ cup soft butter
¾ cup sugar
2 eggs (beaten)
¾ teaspoon almond extract
4 ounces soft cream cheese
Sift or mix together
1 cup flour
¾ teaspoon baking powder
Add this to creamed mixture
½ cup chopped fresh cranberries
½ cup chopped pecans
1/8 cup flour
Fold into batter
Butter and flour two loaf pans.
Split batter between loaf pans.
Cook in 325 degree oven for about 35 minutes.
After 5 minutes remove from pans and glaze with 1 cup confections sugar mixed with 1 tablespoon butter and 1-2 tablespoons milk.
Spinach Salad from Ocean Spray
8 ounces fresh spinach
½ cup feta or goat cheese, crumbled
¼ small red onion, thinly sliced
½ cup craisins
2 tablespoons toasted sliced almonds
(You can add other veggies…)
Cranberry Vinaigrette from 11/18/2012 Milwaukee Journal Sentinel
¼ cup cranberry juice
3 tablespoons balsamic vinegar
2 tablespoons green onion sliced
½ cup olive oil (I always use slightly less)
¼ to ½ cups craisins
1 tablespoon chopped fresh chives
Salt and freshly ground pepper to taste
Combine juice, vinegar, and green onion. Gradually whisk in oil. Stir in craisins, chives, salt, and pepper.
September (great back-to-school lunch bag item)
Blue Cheese and Pecan Stuffed Celery from Rachel Ray
4 ounces softened cream cheese
½ cup crumbled blue cheese
½ cup chopped toasted pecans
2 tablespoons (or more) chopped craisins
Cracked black pepper
Combine cheeses, pecans, and craisins. Spread on celery; top with cracked pepper.
Cranberries Dipped in Caramel from Glacial Lake Cranberries
1 pound fresh cranberries
1 package (14 ounces) Kraft Caramels
2 tablespoons water
Unwrap caramels and cook with water in a saucepan on medium-low heat until the caramels are melted, stirring constantly.
Put a greased sheet of wax paper on a cookie sheet.
Put a toothpick into each fresh cranberry and dip in melted caramel and place on prepared cookie sheet. Chill in refrigerator until set.
Cranberry Relish from Aunt Marilyn
4 cups of cranberries (fresh or frozen)
1 cup sugar
2 ounces of crystallized ginger (cut fine)
1 medium orange (grate rind to include, peel, take out seeds, and chop)
½ cup golden raisins
8 ounces crushed pineapple (use the juice too)
1/3 cup apricot brandy (I include this as I cook. You can add it after cooking too.)
Cook all ingredients on top of the stove at medium/low temperature for about 15 minutes, until thickened. Cool.
(You can add 1/3 cup of chopped pecans at this point. I don’t.)