Minutes of Dec.6th 2012
Marty was unavailable so our VP, Sue A. opened meeting at 6:04 pm. Treasurer reports $492.00 in Treasury. 18 members present including our most recent member, Lee Born. Be sure to greet him if you haven't already.
Marlene reports that Shirley Mount will lead us on July 27th at the church making a Nantucket style basket. Her fee is $150.00.
Dawn reports that Gratiot Lake is having a "going out of business" sale. Everything except reed is 1/2 off. It's a good time to stock up if there's anything you need.
Marlene brought some handles from Jane Cotter so several of us loaded up on those.
Krista brought a wonderful " pumpkin " she had made with an open mouth. Pat W. showed one with some "googly" eyes, Jo Anne had one with a music box in the base. She also showed the basket she will lead in Jan. It has an interesting woven base.
For several of our older members, you may remember that Sara brought some "boards" for us to use making Eilene LaPorte's "braided Twill Basket". If you still have them, you may want to bring them as the Jan. basket has the same base. For those of you who are uncertain on how to proceed, Check out the Library for Lyn Syler's Book called "Basket Making..over, under, and through" which has very good directions on page 33. Sara does have 2 extra boards she'll share or you can have your husband cut you one. The ones Sara brought were cut from Bakelite (?) or something thin and inexpensive and measure 8" x 11". You'll also need to bring a couple of large elastic bands which will go around the board at the 8" end to hold your spokes. Picture of the project to follow hopefully.
Meeting adjourned at 6:20 pm. Judy/Ruth and we all enjoyed the wonderful "Pot Luck" ere we worked on our " Deck the Halls" which is a lot more challenging than expected.
On a separate note, several of you asked for Sara's recipe for her salad. The only recipe involved was the Caesar dressing as follows: Mince and mash 1 large clove of garlic with a good sized pinch of salt. Add 2 Tbsp. fresh lemon juice, 1 Tbsp. Worcestershire sauce, 1 tsp.Dijon mustard, 3 Tbsp. sour cream and 1/4 tsp pepper. Add and whisk in 1/2 c. olive oil to emulsify. Add 1/3 c. freshly grated Parmesan cheese. Dressing tastes really "raw" or "garlicky" at first but mellows nicely in the refrigerator over night. It keeps in refrigerator if you can stay out of it. This amount goes onto about 8 c. chopped romaine. Sara was planning a Caesar Salad and decided to add salad shrimp. Then it looked ordinary so she added a handful (cooked) of Fettuccine, some sugar snap peas, and some sliced black olives for color. You could see what you have in your cupboards or refrigerator to substitute. "Mother never taught me not to play with my food".
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