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WE ARE STILL HERE just late on the newsletter. Many things conspired to delay us and then, just before WebMistress Xina went on her holiday trip, there was a technical problem at the web hosting service and she could not send out any messages. Xina has now solved the email problem and here we are at last! Before I go any further I want to wish one and all a happy holiday season and a very happy New Year.
shows and classes ta ta!Lisa Ohmer's Artiscape has found a new home, just south of Columbus, Ohio. The Cherry Valley Lodge, offering beautiful accommodations and facilities- the only hotel in the US designated as a botanical garden and arboretum.Go to Lisa's web site www.europeanpapers.com , for information on the next show this has become a retreat you do not want to miss. My next excursion is back to Florida and then Georgia for the Creative Palette in February. My buddy Paula Amari is once again hosting her amazing four day intensive in creating and shopping. The classes, times and all the other gory details can be found at her web site www.oldtowncrafts.com . I will be teaching two classes one on metal repoussé (dimensional embossing on copper and pewter foil but it sounds so much better in French). This class is so cool (and easy and fun) you will fall on the ground in a dead faint. The Hun loved it so much he tried his hand at a gourd evening purse (for me silly, not for him). The cool part is that this technique looks so professional and can be used and applied in so many different ways. You will end up with a framed piece you will proudly display. My second class is an exploration in making embellishments for cards, scrapbooks, etc. We will concentrate on manipulating (in this case it is a good thing) Tyvek® to make beads and used with decorated bamboo beads to make a great necklace. For those of you in southern Florida, I plan to teach again at Amore Beads in Coral Springs. I am firming up my plans as we speak. Call Linda at 954-227-1115 for class descriptions, directions and sign-up.
newest new imagesLook on the home page for New Images No. 58 with 12 new calligraphied quotes five of them for us bead-addicted people.
![[Picture]](images4/287-010f.gif) I Never Met a Bead... 287-010F
sale (just like the big guys)I really got into ATCs this year and I noticed that really small stamps to use on these cards were hard to find. I have many small stamps in my line, but scrolling through 1500 designs to find them, and then not being sure of the sizes does try one's patience. So I have made it easy by putting together 12 different grab bags in themes of eight dies each. I also throw in a travel mah jong tile.The themes are:
we get emailsI wrote in the last newsletter - I get emails but please write to The Hun so he will know he is appreciated.Pat Phillips wrote to the Hun: Feeling better now? -A devoted fan P.S. The cheesecake recipe looks "to die for." Thanks!
On the N'Kosi Johnson quote which drew so much comment: Not to be a cynic, but I don't believe the story about the quote. How would a ten-year old in a village in Africa manage to plagiarize Theodore Roosevelt?
Do what you can, with what you have, where you are. Cheryl R. I wrote back - Suggest you look at Wikipedia - my mistake was that he was 12 when he died and that he was not an orphan when Gail Johnson adopted him. Possibly she gave him the quote. Roberta Maybe he was channeling Teddy Roosevelt. I thought that the reporter might be embroidering the story a little. They have been known to do that. Cheryl R.
Not to brag, but... Roberta, I just wanted to tell you again how much I loved the Gourd Purse class at Art Unraveled. I'm so excited about working with gourds. At the risk of sounding like a drama queen, I think I've found my calling! When I got back to my hotel room on Sunday, after the class, my best friend told me I must have found my passion because I was beaming. That's exactly how I felt, I don't think my feet touched the ground until today! Thank you, thank you, thank you.
Margaret S.
bistro hunWell another Thanksgiving has come and gone. We had a lovely, and very quiet, one at home with a few friends. The family dinner had gotten so large (with everyone inviting a friend or two) and raucous that it was not much fun anymore. And we had to drive two hours or more in holiday traffic. Just as I was starting all my preparations I received the November (Thanksgiving) issue of Gourmet magazine.In a fit of curiosity Gourmet reexamined the turkey roasting issue and in doing so roasted over 40 birds in every conceivable manner; breast up and down, start oven temp. high then lower, butter under the skin or not, stuffed or not, and on and on. To their surprise (and eventually mine) the following method produced the perfect bird, time after time. Rinse the bird in cold water. Pat dry. Rub some salt and pepper on inside and out. Place the bird on a rack in a roasting pan, with some water in the pan to keep the juices from burning. Place in a pre-heated 450 degree oven until the interior temperature reaches 170 degrees (in the thickest part of the thigh). Most importantly, do not base the bird or open the oven door to look, as this lowers the temperature dramatically and increases cooking time by a bunch. Remove from the oven, cover loosely with foil and let stand 30 to 45 minutes. Carve and serve. The only easier way is to buy the bird fully roasted. Okay my heart was in my mouth, as I did this on faith, for if the bird was ruined there went Thanksgiving. To my surprise (and immense relief) it worked perfectly. A few quick notes: * They (Gourmet) recommend roasting an unstuffed bird. Aside from bringing the dressing up to a safe temperature (which invariably means an over cooked bird) the bird cooked in a relative flash. Gourmet cooked a 14 to 16 pound bird in about two hours. I shopped for a fresh killed bird on Tuesday and the smallest I could get was 19.5 pounds. It was done in just under three hours. * The internal temp. should be checked in three or four places to guarantee that it is at a safe level. I used a continuous thermometer with a probe that stays in the bird connected by a thin cable to the readout on the counter next to the oven. I must have placed it incorrectly, because when it indicated 170 degrees my other checks came out ten degrees higher. REMEMBER to take the bird out when the temp. reaches 160 degrees as the temperature will continue to rise outside the oven by another ten degrees. BTW even after resting for 45 minutes the meat was steaming as I cut into it! * As in past years I brined my bird and it produced the juiciest meat imaginable. The one draw back is that you cannot use the pan juices for gravy, as they are too salty. Even roasting my bird to 178 degrees before pulling it, the meat was juicy and succulent. Sorry I could not get this information to you before Thanksgiving but think of it this way you will be prepared for next year.
That's all for now!
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