Learning

Lauren asked me if I would come in Wednes-
day and give a present-
ation to her students. She has three classes so this is the noon class with some of her morning students using passes to get out of their classes to attend.
Keep in mind that every one of these kids has learned to knit this year. Before class some of the students were showing me their drop spindling and the yarn they're knitting into scarves. One delightful animated young lady told me that they're knitting Harry Potter muggle scarves and she thinks they're going to form a club. The young lady on the end to my left sat with her eyes closed the entire time, and of course, being on the end, she was the student I handed samples to pass around. Some of the students appeared bored, but many were completely engaged.
The young man in the black shirt and headband seemed like a tough 'un so I was surprised when he stayed glued to the presentation. I had 40 minutes to talk about sheep breeds and wool characteristics and demonstrate a spinning wheel. - it was a push.
And here is where I unveiled my wheel. Lauren told me afterwards that when she didn't see a spinning wheel, she got nervous thinking - I'm sure I told her that we'd like to see wheel spinning, didn't I? I love to leave it in it's bag up to this point.
I brought my lazy kate with a couple of filled bobbins. I wanted to show them how singles are spun to make a plyed yarn. It's also a great way to show them how the braking system works, stopping the bobbin and allowing the yarn to wind on.

Talking to interested kids is so different than talking to interested adults. I knew the kids were interested - I couldn't see it in their expression but I could see it in their eyes - except the girl who kept her eyes closed~


Jennifer Moore is here, giving a workshop for the Reno Fiber Guild. We were fascinated about how she tied her scarf so she showed us and told us we could see it on YouTube - so you too can see it. I fully intended to snap a couple shots of her during the 90-minute lecture for a post, but she was so fascinating that the next thing I knew, she said - and this is the last slide. I don't know when I've been that mesmerized by a presentation. This class is on design theory. She covered the golden rectangle, the Fibonacci sequence and tessellations in nature and in art. She told us that M.C. Escher was a perfect example of tessellations in art, which he perfected after studying Moorish use in the Alhambra, Spain.

About a dozen of our guild met for Thai food before the meeting and then we drove to the golf course where the three-day workshop is being held. I'm not taking it, but my friend Linda drove down from Washington for it and is staying with us. People are here from four Western states! Linda and I have stayed up until midnight the past three nights, the first night to catch up, the second night to talk about the lecture and the third to go over her notes. I don't know about Linda, but I'm half dead!
And because I didn't take my purse tonight, I didn't have my camera to show the wonderful open kiln party that our neighbor Joe Winter throws each spring - new pottery, a potluck, and a couple of kegs thrown in. He has Hickory Switch, a great bluegrass band, come up from Carson City; the very skillful mandolin player is a young librarian Ian has enjoyed working with. They are even better this year than last. Ian wanted to get them out for our Gathering over Labor Day, but it's the same weekend as Strawberry, which they play every year. So. All I can show you is the bowl I bought. I went with cash in my pocket and Ian's eye. He has a much better eye than I, and so this is our new bowl for serving the main dish at dinner. We are throwbacks to another era and still eat at the table.

Asparagus is in season right now. My dish for the potluck disappeared so fast that I thought I'd share it.

Asparagus and Sun-dried Tomato Vinaigrette:

2 pounds fresh asparagus (I bought mine at Costco)
1/2 cup sun-dried tomato sprinkles
1/4 cup balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1 garlic clove, minced

Steam asparagus, covered, 4 minutes. Place in a shallow dish. combine the tomato sprinkles and remaining ingredients in a bowl. Spoon evenly over asparagus. Cover and chill 2 hours.

I did that, but after the asparagus had cooled a little, I put everything in a large baggie in the refrigerator and then turned the bag over every half hour to ensure that the flavors were absorbed. There was tons of food on the table and only my bowl and one other were empty. I'd gloat but really it's just another awesome recipe from Cooking Light.

One of the coolest things from the party is that one of my valley neighbors and I have a date set to get together. She said her grandmother taught her to knit and she's been wanting to try it again. I love the fiber arts and all the people I've met through them! Okay, Linda just got back and I have to know what she learned today!!!