I am back home again after taking Jan's Shibori class and freezing in New Jersey. However, it was well worth it! I had the pleasure of taking the class with Gloria Hansen and Rayna Gillman. Please check their blogs for other photos. The class was so much fun. Jan is a fantastic teacher with the patience of a saint. I feel very lucky that I had the opportunity to do this. Jan is holding up a sample of her own to which I aspire to. I have added a slide show of some of the pieces I dyed.
I also got to see my daughter. We went to dinner at a new restaurant on E. 82nd St. called Mussels. It had opened 4 days before and was excellent. As the name implies they specialize in Mussels. They were the best I have ever had and I thought the ones I had in Liege, Belgium were fantastic. These were better. They prepare them 23 different ways. We tried 2 of them and also ordered the best scallops I have ever had. The mussels and scallops come from Prince Edward Island. Yummy dinner.
9 comments:
Yummy shibori! Looks like you all had fun. I'm envious.
OMG! These are absolutely yummy! I see so many possibilities with the fabric you created!! Congrats!
HI Sherryl - What an incredible amount of gorgeous fabric you created in such a short time. Hope to see what you make with some of it.
These are wonderful. What a wonderful trip and class you must have had! Can't wait to see what you create!
Glad you're thawed out - lol. It was fun spending time with you and we will definitely have to do a repeat visit, either here or there.
I stocked up on rubber bands and can't wait to get back into my studio. Not sure about the bucket dyeing, though - you really do need 2 gal of water to submerge those poles. Heavy stuff to schlep from my studio to the sink down the hall.
Your fabrics look gorgeous, of course.
All the fabrics are beautiful, but I especially love the dark shibori that you are holding in the still photo.
Wish I could take credit for that one Lynn, but that is one of Jan's pieces. I had better clarify that in the post. I am about to try one like that as soon as I get my poles cut.
You have some incredible pieces there. Now I KNOW that I want to try shibori!
Ah, PEI mussels...no wonder they were so good. WOuld it make you a wee bit jealous if I told you I get fresh PEI mussels (and Digby clams) all summer long??
Glad you got to take Jan's class. I took it last May at the Timber Frame Barn. She is just as you said- wonderful.
teri
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