Gentle Spiders,
Since I filled my Montreal application with only one workshop (no
second or third choices), I was waiting for the notification with not a
little trepidation; putting all one's eggs into a single (however lacy)
basket carries certain risks with it... :)
But the fully stuffed envelope arrived today and I got what I asked
for: 24 hrs of Cluny de Brioude with Nathalie Bailly. A happy hoppity
(still mostly on one foot) was duly enacted, making my DH think I lost
the remaining two marbles :) The notification was accompanied by the
class pattern -- a cute pendant, using 42 bobbins and many colours. I
can already see the potential of turning the pendnt into wire lace but
I'll wait till I've learnt all I can from the workshop about the
techniques themselves _as intended_ by the teacher, before I start
fiddling with it. I find it easier to be "on the same page" with the
teacher in class, and use what she has to impart as the springboard
later, at home.
But that begs a question... Where do I get "Alger Silk (1 strand/7)"
(whatever that means... 7 waht? Cm? Inches? I'm supposed to have 2
skeins of 8 meters of that, to wind on 36 bobbins)? Also, what's a good
source of "Ovale Silk 5 different colours (one bobbin for each
colour)"? Neither of them resides in my stash; for my previous
experiments in coloured French laces I used Pipers silk (as required)
Brenda's book ("Thread for Lace" -- without which, not) does have both
threads listed and, I suppose, following her measurements, I could find
substitutes. But -- vide above -- I prefer to stick to what the teacher
tells me, the first time out.
Advice on sources (preferably in US or Canada) for those threads will
be gratefully received.
PS I don't know whether there'll be no vegetarians at the Convention or
whether their food at the banquet is pre-determined (wonder what
they're getting?) but the dedicated carnivorae like myself have two
_superb_ choices; none of your traditionally institutional chicken
and/or beef for the international lacemakers... The "surf" is
scallops, the "turf" is "deer surlonge", which I take to be venison.
Wow!!! Reminds me of the time I flew Air France and, for once, actually
enjoyed the flight because of good food (and even better wines <g>),
even though the occasion for the flight was not at all happy.
--
Tamara P Duvall http://t-n-lace.net/
Lexington, Virginia, USA (Formerly of Warsaw, Poland)
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