Archive | September, 2013

Beginning Bookmaking! Carolina Learning Connection! Register Now!

29 Sep

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“Beginning Bookmaking – Molly Wilbanks

Learn the basics of bookmaking with an artful approach. This class will teach proper bookmaking techniques such as paper folding, gluing, basic bindings, and variations for covers. Bring your own paper and go home with a 3-hole pamphlet stitch journal, and more. A small supply list will be provided with registration. Binder’s thread and tools will be supplied for use during class.”

This class is totally worth it! In my class, There Will Be Books! We will learn the basics of binding, and then we’ll have a bookmaking free-for-all For Two Hours, y’all! You can make a lot of journal-style books in two hours! The only limit will be how much paper you bring with you! A regular size, college notebook will get you two fatty, 4x9ish size journals, or 4 thin, quarter-page size journals. Go to the craft store and buy a 9×12 charcoal paper pad, or 9×12 drawing paper pad, and you’ll be good for two sturdy, fatty journals. Grab a ream of printer paper, card stock or non, and you can make a ton of journals! If you desire, bring fancy card stock for soft covers! Seriously! PAPER IS ALL YOU NEED! 

I’ll bring a number of hand-outs with lists! List of resources, online & local, lists of inspiration, lists of instructions, so you can CONTINUE making journal-style books after class! Click here to REGISTER. I’ll see you there.


Homemade Chocolate Bar(k)

22 Sep

I found myself making chocolate tonight. Not chocolate cake, not chocolate sauce, but like, a chocolate bar. Making your own chocolate bar just means you get cocoa butter, some cocoa powder, some sweetener, a flavor of choice, and then you mix it all together and, well, there’s your chocolate bar. I was not sure if this would be worth the time and effort. I mean, what’s the point of making your own chocolate bar when it’s pretty darn easy to go buy a tasty, affordable one? Well, like with most things we make at home, the point of making your own chocolate bar is that you get to control the ingredients. It’s all about control isn’t it? So this way, there is no GMO-soy lecithin in your choco bar, if you care about stuff like that, which I occasionally pretend to do.


But I found a recipe for it, thought it was novel, and decided to try it. I made this (incredibly easy) concoction while I was finishing up dinner.  I mean, my family wanted dinner again tonight (what the?!), and as I am trying to spend less time in the kitchen. I fit it in. I allot about two hours every evening for cooking dinner and if I have other stuffs I want to make I’ve realized, well, there’s usually time in there to do it.

After having all the ingredients (all four of them) collected, and sitting in my kitchen for a long time, I finally made this recipe and, I have to say, it was totally worth it. IT TASTES REALLY DELICIOUS. I got this recipe from Wellness Mama.

Here is what I did:

Homemade Chocolate

1 cup cocoa butter

1 cup cocoa powder

1/4 raw honey (for the bittersweet version), or 1/2 cup, or to taste.

1 teaspoon vanilla extract (or flavor of your choice such as, orange or mint)

Melt cocoa butter in a double boiler on medium heat. Once melted, take off the heat, and add the rest of the ingredients. I sifted my cocoa powder as it had some chunks, and used a whisk. Pour into silicone molds, or in a glass pan, or on a baking sheet with parchment paper. Let cool for several hours then eat it. Or place in the refrigerator for faster cool down time. You may get more of a chocolate bark if you do what I did, which was pour it in a glass pan.


Now that I know I’ll be making this recipe again, I will def be getting some cool, chocolate bar silicone molds for next time; OR DINOSAURS.

The heat is viscous

8 Sep

The heat is viscous, you can touch it if you try. I take a moment to appreciate air-conditioning and stop worrying about global warming. Our beach getaway is madly relaxing but not without a touch of bittersweet. Through Helen’s mind runs the thought of Cory. He was supposed to be here, not me. That was before it all happened. The other girl. Sexting. The split.

st simons3 This house is made perfectly to fit two. The bed for two, two mugs on hooks, two place settings, two towels serenely folded by the bathroom, with two mints even, placed on top. We are still two, Helen and I, but we are not romantic. It’s different. After a couple of hours on the beach, our brown and sandy bodies loll on the couch as we talk about the beauty of our first bike ride on the island. The draping Spanish moss, ferns of every variety, the abundance of red hibiscus. The beach too, of course, always the beach.

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Here we are again, day two, on the beach. In between multiple applications of sunscreen, swimming, and moving our chairs back from the on-coming waves, we manage to nap, and sun, and talk. We always manage to talk. We talk of many things. Many things that we have talked of over the years. We talk of our search for the illusive and perfect career. We talk craft, sewing, knitting, and a touch of crochet too. We talk about books we are reading and books we are not reading. We talk about my child (we always talk about my child), and about her cats (we always talk about her cats). We talk about the weather. Hot and humid with a touch of southern coastal breeze, just as it should be in August. Tomorrow will be showers that are brief but still get us wet. Tonight, a dinner of seafood is called for. “We will only eat seafood while we are here”, we decide as plates of blackened grouper and grilled shrimp slide under our hungry noses. We end up succeeding in this impulsive, decisive decision, ending our trip with a giant plate of crab legs.

I have forgotten how much work crab legs are, but they are quite tasty.

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