Introducing our Inaugural Dye Workshop

Folks have been requesting a dyeing class since before we moved into our studio last summer.  We have arranged and re-arranged our studio, and have learned the ins and outs of our big powerful stove and now i think we are ready!

Playing with Color in the Dye Pot with Kate Chiocchio

Date: Sunday, July 15

Time: 10 am- 2 pm

Location: Dragonfly Fibers Studio, 4104 Howard Avenue, Kensington

Dragonfly Fibers owner and dye artisan Kate Chiocchio will teach basic dye techniques, including immersion dyeing, cold pour handpainting, and a hybrid of both. We will explain basic color theory and some tips on dye intereactions and then we'll turn you loose to play!

Skill requirements: None:) Bring your curiosity and spirit of adventure!

Materials to bring: Old clothes that you don't mind dyeing; good rubber gloves and close-toed shoes.  Rubber boots are an excellent idea.

Provided: Yarn for dyeing using each of the techniques. Spinning fiber also available. Dye supplies, including dyes, plastic wrap, masks, aprons, etc.

Cost: $125, including 3 skeins of yarn (Dragon Sock or Traveller) or bumps of roving (Superwash Merino and Polwarth Silk are a good choice here), access to a broad range of dye colors, and all of the other paraphernalia that accompanies this craft.

I must warn you that this class will be my first dye workshop ever, so be prepared for a few kinks.  We will use my big, wonderful 8 burner stove to learn immersion dyeing, and then will progress to classic handpainting. We will then move on to painting the yarn directly in the pot.  The stove puts out a lot of heat, but good news, we do have air conditioning!  So come play with me and learn how to dye yarn and fiber.

 

We will take a break in the middle for a snack, but bring your own lunch.  I'll have coffee, tea, and maybe some Coke Zero if i'm organized.  Questions?  Best to send an inquiry through the website so they come to a central place.

 

A couple of related notes:

• Don't miss Elizabeth Stover's Spin Lab art-yarn spinning class.  She is a talented lady and a generous teacher and spinning on the wild side is FUN!  If your spinning is falling into a rut, dont put away your wheel, come learn some new ways to play!  She will bring some delicious add-ins, and we will both have drum carders to use.  I will have cormo and corriedale locks dyed in any color you can dream up.  Important: if making alterations to your wheel makes you queasy, or it seems like alot of work, no worries.  replacing C-hooks with L-hooks is a suggestion only.  I have been making big crazy yarn on a Lendrum with the standard flyer and have not had a problem.  Really:)

• Next sit and knit in the studio is next Sunday, July 1st from 2-5 pm.  I couldn't figure out which weekend folks wd be going out of town for the fourth, so my fingers are crossed that we will have a good crowd.  Last month, we had at least 15 people and all sorts of beautiful projects going.  Team Dragonfly re-organized the studio in a way that makes more sense for gatherings, so come see what we've done with the place!


• Our summer knitalong starts tomorrow.  Many of us are knitting the Chittagong Shawl from Ann Weaver's Container Ship club, but we are leaving it open becasue we are an inclusive bunch.  Since returning from New Orleans, I have dyed all of the Container ship yarn orders to date.  We will ship them out tomorrow!  If you would like to join us, please do!  You can order two skeins of Squishy lace here, and will receive free shipping.  I love the contrasting and corresponding color choices that i have seen so far.  I have a caked skein of Villainness that needs a project, so i may start there.  Although I can't stop thinking about Airport Hot Sauce and Weaverknits Grellow...

Summer Classes!

Remember how i told you to watch this space for summer classes?  Well, I have a treat for you: wild and wooly Art Yarn spinning!  Come spend the day with Elizabeth Stover in Spin Lab.  Here is her description of what you'll do:

Have you ever been captivated by unusual handspun yarns? Join the movement of cutting edge spinners and discover the wild side of making yarn. In this student paced class, we will explore alternative techniques for spinning creative singles as well as innovative plying techniques to produce truly inventive yarns. Dare to push your spinning into art with all types of funky singles as well as techniques like corespinning, thread ply, coils, wraps, and in-line techniques.
Skill level: Must know how to spin a balanced single and possess good plying skills.
Cost: $125 Optional spinning fiber, batts, hand painted top, and add-ins will be available for purchase.
Participants should bring: Spinning wheel in good working condition, oil for wheel, niddy noddy, 3 or more bobbins, lazy kate, jumbo bobbins and plying head, scissors, crochet hook (any size C-J), 1 spool of Sulky metallic thread, 1lb wool( roving, batts, clouds, etc.). If you have mixed fibers available and want to explore some fun ways to card/spin them, please feel free to bring any mixed fiber (mohair, alpaca, any type of locks, bamboo, milk protein, faux cashmere, sari silk, cotton, nepps, angelina,firestar, etc.) Drum carders welcome.
Homework:
*Please bring 2 bobbins of even unfinished singles with ample twist.
* If your flyer has c-hooks, you may wish to replace them before class with the same size L hooks on one side of the flyer to avoid textured yarns getting snagged in the hooks. Simply take your c hooks to the hardware store and replace with exactly the same size. Purchase enough L hooks to replace one side only of the flyer. After removing the c hooks, you can opt to replace every other guide hook with an L hook and leave an open hole in between L hooks for minimal snagging. Wooly Winders not recommended for this class.

Elizabeth and I started spinning art yarns together in a Pluckyfluff workshop, but, let me tell you, she has taken the art well beyond what I can do!  And, she is a sweet and patient teacher.  So, come play with us in the AIR CONDITIONED Dragonfly studio on Saturday, June 30th from 10 to 4.  Any questions or worries?  Email me at katechiocchio@verizon.net or Elizabeth at elistover@verizon.net

Next class will be a dye workshop on Sunday, July 15th.  Save the date!  I will put the listing up when I get home from New Orleans next Wednesday.

We are visiting my family in the Big Easy this week.  Enjoying lots of food and sunshine.  Yesterday was lunch at the Gumbo Shop.  Their Gumbo Z'herbe is my alltime favorite!  Today we will bike around Fauborg Marigny.  I'm still waiting for a snowball...

Showing off in the Boutique de Vampyre down in the quarter

Grandfather took the boys fishing for Redfish.  They were amazing!

I love the reserrection Fern growing on the old oak trees.

Airport Hot Sauce

A few weeks ago, I had the pleasure of spending the weekend with some amazing women, including my KateyJ.  This was a fibery retreat, so there was tons of knitting, and spinning, and carding, and weaving.  The carding and spinning was mostly me.  I signed up to cook Jambalaya on Friday night, and somehow, despite my submitting a somewhat dubious shopping list, we had all the ingredients to make a yummy New Orleans style dinner.  Or did we?

Katey had the grace to pick 5 of us up at the airport.  You can imagine the herd of cats involved with having 5 women fly in afrom all over the continent (Gladys came from Vancouver).  We did all manage to arrive within about three hours of one another, and the knitting started right in the airport.  Apparently, airport food in Atlanta includes collards, black eyed peas, fried chicken, and any other southern delicacy you can think of.  And, of course, hot sauce. 

Gladys became concerned that we might not have the requisite hot sauce at the rental house.  Despite the fact that, in a house full of women, one can assume that at least one shopping trip must occur, we felt we might not have another chance to requisition this crucial ingredient in creole cooking.  So we borrowed the airport hot sauce.

This particular bottle of Tabasco remained on our dinner table all weekend, and seasoned my Jambalaya just right.  When the weekend was over, we returned it to the appropriate food stand.  The Jambalaya turned out pretty good, and new colorway was born.

Airport Hot Sauce on Djinni

In case you want to try making this Louisiana classic yourself, I've included the recipe, inspired by Leon Soniat's La Bouche Creole:

Chicken and Sausage Jambalaya
1 lb Andouille Sausage                     2 Bay leaves
1 Chicken, cut up                              1/4 t Cayenne
1 Onion, chopped                              Black pepper to taste
1 Green pepper, chopped                  1 t Salt
3 Stalks Celery, chopped                  Approx t Thyme
2 cloves Garlic, pressed or minced   Approx t Basil
Approx 3 T Olive oil                        Approx t oregano
Approx 3 T flour                              1 can diced Tomatos
1/2 6 oz Tomato paste                      2 c Rice, long grain
2 c Beef stock                                   Parsley, chopped
4 c Chicken stock                           
                                                       
 Tabasco or other hot sauce              Lemon juice

Poke holes in sausage with a fork and brown.  Remove, and brown chicken (I take the skins off and even sometimes use boneless breasts).  Add a little olive oil if necessary.  Remove, and make a roux with the oil and flour over low-med heat, stirring almost constantly with a wooden spoon until  your roux is light to medium brown.  Add your "trinity" (onion, pepper, and celery) plus the garlic and stir till almost translucent.  Add tomato paste (I like to brown it a little), then your can of tomatoes, and stocks.  Stir and add spices, then rice.  Bring to a boil, then add chicken, and sausage cut into bite size pieces, stirring well.  Simmer for 15-20 minutes, then add rice.  Boil, then simmer for about 20-25 minutes with top on.  Now, take a look and see if it's the consistency you like.  I don't like mine too dry, but if it's too soupy, turn up the heat a lttle and cook with top off, stirring until you can eat our jambalaya on a plate.  Add the green onions, parsley, squeeze in some lemon juice, and add your hot sauce to taste.  Serve it up with a salad, warm crusty French bread, and as much hot sauce as you like!  Also yummy with shrimps or oysters.  Add at the end of cooking:)

In other news, we'll be Sitting and Knitting at the studio tomorrow, Sunday from 2 to 5 pm.  Bring your project and come hang out!

Rockit in Space