Upcoming Events of Interest

Convergence

    Just a reminder, Loominesce is offering a 10% discount at their booth if you have their ad from the June issue of Handwoven.

   For first-time Convergence attendees, there will be door prizes awarded at the meeting Thursday, June 29 from 12:00-12:45 PM.  This meeting will be held in Vender’s Hall by the Main Stage

Interchangeable Terms??

The frames for holding the pattern heddles at the top of the loom are called harnesses.  The harnesses are attached to the heddle frames called shafts.  In draw loom weaving, the shafts are usually used for the base weave pattern and the harnesses can be used in combination with the shafts to create literally hundreds of different designs all within the same woven piece. 

      And I’m just beginning to really understand how to warp my simple loom!

Book Review

   Barbara Campbell, our guest at the May meeting, shared a review of her favorite weaving book.

  Nattie Parson’s Good Luck Lamb, by Lisa Campbell Ernst, published by Puffin Books, 1988.  28 pages.

            “Nattie lives with her grandfather and a small flock of sheep during some hard times.  She adopts an abandoned lamb, Clover, whose wool is coarse and unmarketable.  Nattie learned to weave from her grandfather, but because they have to sell all their wool to survive, there is never enough for her own weaving.  Clover always eats when he’s nervous and there’s plenty to be nervous about in this wonderful story about weaving and loyalty.”

Thanks, Barb!

Another Recipe by Popular Demand

(Thanks to Joan Quigg)

Lemon Love Notes

Batter: 1 ¾ cups flour

            ½ teaspoon salt

            1 cup unsalted butter, softened

            1 cup confectioner’s sugar, sifted

            1 large egg

            1 cup flaked coconut

            1 Tablespoon grated lemon zest

Glaze:

2 cups sifted confectioner’s sugar

¼ cup fresh squeezed lemon juice

1/3 cup flaked coconut

Preheat oven to 350 degrees F.

Lightly butter a 13 X 9 inch baking pan.

To make the batter: Sift the flour and salt together and set a side.  In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy.  Beat in the egg until well blended.  Gradually add the flour mixture until blended.  Stir in the coconut and lemon zest.

Spread the batter in the prepared pan.  Bake on the center rack of the oven for 20-25 minute until the edges just begin to pull away from the sides of the pan.  Do not over-bake.  Cool on a wire rack.  Glaze the bars while still warm and sprinkle with coconut.

To make the Glaze: In a bowl, stir together the sugar and lemon juice until smooth.  Drizzle the mixture over the warm cookies and spread evenly with a small flexible spatula.

Cool thoroughly before cutting into bars.  Makes 24 bars.

A Very Helpful Hint