Resin Workshop

In March Brenda facilitated a couple of resin workshops.

Here's the evidence:

First she found a bug....to preserve for posterity.

2 component resin, acrylic colours - opaque and solid
2 drops hardener to 2.5ml resin
only a miniscule amount of colour required or the resin won't set properlystudents prepared bezels, shapes to hold the resin
colour mixing

layering the resinshapes held down on acetate to prevent flow of resin under the bezel

such a great setting for classes
labour of love
shapes filled with clear or coloured resin
pieces parked in the cupboard to dry dust free - at least 24hrsdrying cupboard
a success story - one of manytop - coloured resin, pieces of silver, clear resin overlayunderside
opaque resin and gold leaf
We would like all your completed resin works shown on this blog - please email a picture to Brenda, or bring the works to class for photographing!!!

Otter Trail MAYONAISE

1 egg

1big t mustard

1 flat t sugar

1T white vinegar

1 clove garlic

Mix together

Slowly add: (I use the hand blender)

1 cup oil

Salt n pepper

Big bunch of basil, or coriander, or any other herb and/or chilli....

Lemon or lime juice to taste

Blend.

Add 1/3 - 1/2 cup yogurt to your taste

2008 EXHIBITION

PROJECT FOR 2008: OJECT D'ART
no constraints.



CHRISTINE STRICKLAND



TRISTAN POLAKOW: LITTLE MAN




BEN



DIANE VEIT: MOUNTAINEERS


ILZE RILEY: JOY, THE LIFE OF RILEY


JANE LE BLOND






LORRAINE GOODMAN




GERRY HIGGS: PAIN - I AM WOMAN



ROBYN COWLING: VIEWS





JEANNE NUSSBAUM: ORGANIC TEA LIGHT


SALLY SINGER: SHABBAT SALT SPOON



MARTYN CROSSLAND: HEIRLOOMS FOR MY SONS



SUSAN VAN ZAHN: EQUILIBRIUM

Not jewellery, but tea time!

WHOLEWHEAT BUTTERMILK RUSKS


1 kg nutty wheat flour (wholewheat)
240g cake flour
1½ cups brown sugar
250g margerine
2 eggs
250ml oil
500ml buttermilk
4 teaspoons baking powder
2 teaspoons bicarbonate of soda
2 teaspoons salt
raisins,dried fruit, muesli, preserved figs, cranberries, dates.....go mad
roasted seeds...sesame, pumpkin, sunflower, linseed....

Combine dry ingredients except sugar in large bowl.
Cut margerine into small pieces and rub into dry ingredients until mixture resembles breadcrumbs.
Beat eggs, sugar, buttermilk and oil together.
Combine with dry ingredients to form stiff dough.
Shape into balls and pack into greased baking tin.
Bake 190º C for 45 mins.
Turn out, cool for 30 mins and break up.
Dry out in oven at 100º C for 4 to 5 hours, or overnight in warming drawer.

Makes 50 -75 rusks