These days are really packed. Sometimes I have to stop and think, just what all did we do today?
We continued on the tea box, beginning the highlights, and then bringing them up as the day progressed.
Leaves were addressed three times at least. So far I have 16 pages of notes on the two pieces, with still one day to go. BTW the title of the tea box is Vintage Florals.
We are going forward at a steady pace, and will start and hopefully finish the reverse side of the
lid tomorrow. Jo says it is a fun technique. It is very soft compared to the styles we have been using all week. We have been using Kleister throughout these florals in two techniques, sideloading and tipping.
We were encouraged to practice and become proficient at it.
Sue Tripp came in today with her lovely spread of goodies. One of the treats was called "Frosted Grapes."
Here's the recipe:
Sue's Frosted Grapes
8 oz. cream cheese, softened
8 oz. sour cream
1/3 C. sugar
1 tsp. vanilla
1 C. nuts, optional
Grapes of choice--these were large, lovely, and seedless
Mix the first four ingredients well and fold in the nuts and grapes. Chill.
I was able to finish the Garden of the Golden Finches plate and take this picture. After I took it, I decided to glaze back the white narcissus just a bit. Maybe it's good to take a quick picture for evaluation purposes.
We continued on the tea box, beginning the highlights, and then bringing them up as the day progressed.
Leaves were addressed three times at least. So far I have 16 pages of notes on the two pieces, with still one day to go. BTW the title of the tea box is Vintage Florals.
We are going forward at a steady pace, and will start and hopefully finish the reverse side of the
lid tomorrow. Jo says it is a fun technique. It is very soft compared to the styles we have been using all week. We have been using Kleister throughout these florals in two techniques, sideloading and tipping.
We were encouraged to practice and become proficient at it.
Sue Tripp came in today with her lovely spread of goodies. One of the treats was called "Frosted Grapes."
Here's the recipe:
Sue's Frosted Grapes
8 oz. cream cheese, softened
8 oz. sour cream
1/3 C. sugar
1 tsp. vanilla
1 C. nuts, optional
Grapes of choice--these were large, lovely, and seedless
Mix the first four ingredients well and fold in the nuts and grapes. Chill.
I was able to finish the Garden of the Golden Finches plate and take this picture. After I took it, I decided to glaze back the white narcissus just a bit. Maybe it's good to take a quick picture for evaluation purposes.
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