Weaving, Wine and Wonderful Food

Weaving – I had a great week last week with a bunch of wonderful women taking my tapestry weaving course as part of the Association of Guilds of Weavers, Spinners and Dyers. Samplers were completed if not all the designed tapestries but we were able to go into detail about all the different aspects of controlling the tension in weft and warp and I hope that you will benefit from this in all your future weaving.

One of the highlights for me was when they gave me a present of two brass tipped African and Brazilian hard wood bobbins – they were so generous and I am very, very grateful 🙂

Wine and wonderful food – the catering at the summer school was good and I have no complaints but now I am home again and we are doing our own cooking. Having worked on equestrian photography all day Sunday with the help of my daughter and her boyfriend, today was my first “free” day (sort of). Tonight Julie made a fantastic Pilau Rice with which I stuffed red and green peppers (capsicums) along with chestnut mushrooms, spring onions and feta cheese. I pretty much followed this recipe and it was absolutely delicious and washed down with a very nice Portuguese red wine.

So thanks everyone for an excellent and enjoyable week and especially for those lovely bobbins.

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    • It was a great week of weaving and you have to try that recipe to know how good it was but don’t use packet rice. Julie’s pilau rice had half an onion and some ground cumin seeds in. Yum yum!

  1. Oh, this brings back memories. My cousin used to weave. She had a big loom, and made the most beautiful things. Once when I visited her in Maine, she showed me a small frame weaving, partially competed. The frame was made out of sticks, strung with thin yarn in one direction. She also had a basket of various yarns and some tags. She asked everyone who visited to weave in a yarn of their choice and add a tag with their names and the date. It was so special and wonderful.

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