Never used silk ribbon? The best way to learn a new fiber is to take a class with it. Sandy Arthur teaches three of Leigh Design‘s Raven series at Bedecked & Beadazzled. It’s a great chance to get familiar with ribbon. Check out the Stitch a Raven class, at Bedecked and Beadazzled.
Detail of Dogwood canvas by Melissa Shirley, stitching by Janet Gebow
Colorado Needlepoint Road Show has a few seats left for the Melissa Shirley Dogwood Canvas Class with stitch guide by Janet Gebow, using River Silks %100 silk ribbon. Check out the Facebook page to see the finished piece. Get registered today!
Melissa Shirley’s Dogwood Canvas Class
Technique Classes taught by Janet Gebow
Hand Painted Canvases By:
Melissa Shirley, Associated Talents, Kelly Clark, Cooper Oaks, Pippin Designs, Birds of a Feather, Maggie Co and more.
Thread Companies Participating:
Bella Lusso, River Silks, Threadworx, Planet Earth & Pepper Pot Silks.
Classes are a great way to get familiar with ribbon and to get your customers excited about new fibers and techniques. See our list of instructors who teach with River Silks.
Colorado Needlepoint Road Show is
September 6, 7 and 8, 2013, 10am-4pm
Castle Pine Community Center
7404 Yorkshire Drive
Castle Pines, CO 80108
This is my own version of this summer classic. Corn, bean and red pepper combined with the jicama are a quick throw together salad. The citrus in the vinegar is a crisp backdrop to the spicy siracha. Using a tan bean instead of a black bean keeps the overall color bright. The jicama adds a lovely crunch, as well as absorbing the flavors of the dressing.
1 can of yellow corn or 1 cup of frozen corn, rinsed
1 can of black-eyed peas, rinsed
1/2 small jicama diced
1 red pepper diced
10-15 fresh basil leaves chopped
1/2 cup Grape with Ginger and Lemon Vinegar from Vom Fass
4 Tbs Basil Olive Oil from Vom Fass
1/2 tsp ground cumin
2 squirts of Siracha hot sauce, to taste
salt & pepper to taste
Mix the veggies in a bowl
Mix the dressing separately
Pour the dressing over the veggies and mix
Marinate overnight or for at least an hour in the fridge to let the flavors blend
Serve as a cold side dish, in a wrap or just eat out of the bowl. Enjoy!
Summer Salad ribbon palette: #157, 229, 174, 177, 235