We experienced a mini-disaster here on Salt Spring Island. The storm of Thursday Dec 20 brought down numerous trees and power lines. We have no power and the road is blocked; a situation that’s unlikely to change for a number of days, if not weeks.
Grant is taking his chainsaw to Richard Flack Road to try to clear a path to Langs Road. Eben, Jane’s eldest son, reported 47 felled trees on Langs Road, which connects to the main road.
Thankfully we haven’t heard of any fatalities.
Business as normal is not possible.
Fulfillment of any orders placed yesterday and onwards will be delayed by an unknown amount of time.
My apologies. Have a safe holiday period and all the best for the new year.
Our blog has two number posts since the last newsletter; here they are in case you missed them:
Weaver Spotlight: JST Online Guild Member Linda P.
Design for Weavers: Colour Theory & Practice
If you want to subscribe to the blog, you can do it here:
Take this opportunity to stock up on all your favourite yarns. This weekend only, all yarns 10% off.
The festive season is just around the corner… if you’re looking for some great stocking stuffers for the weavers in your life we’ve put together a list of some of our favourite products.
We’ve started a blog last month, here’s the two articles you may have missed this month:
Design for Weavers: Fibonacci & Division of Space
Weaving Architecture: Step 1 of the Design Process
If you want to subscribe to the blog, you can do it here: https://jst.link/blog-signup
Online Guild update
Just wanted to let you know that we’ll be releasing our wee promotional video on December 6 about what’s coming your way in 2019. Pushing the boundaries of plain weave is the workshop we’ll be featuring. If you’ve been wondering about denting, cramming & denting, log cabin, warp-faced, weft-faced, double-weave, collapsed weave and supplementary warps then you won’t want to miss next year. Sign up before December 7 and you’ll get it at the current price of C$75 / year.
While shepherds washed their socks by night…
The three wise men didn’t arrive bearing a Quadcopter, a Nerf Gun and a Nintendo Switch. And they’ll certainly not be buying them from us because we’ll be closed from Dec 22 and returning on Jan 3, 2018. All orders placed during this time will ship on Jan 3.
This newsletter I give you the gift of the recipe for my favourite caramelized pear tart and a suggestion if you are struggling for a last minute gift idea. That’s it! Peace, hugs and love.
Last minute gift idea
As so many of you know my travels in India have changed me forever. You know how much I love and hold dear the work that the Maiwa Foundation does in India for textile artisans.
One of my favourite projects is the Pink Bike Donation. A donation for a pink bike supports schoolgirls of the Jawaja leatherworkers and weavers cooperative (AAJ – Artisan’s Alliance of Jawaja). A donation of $100 (Canadian) purchases a sturdy, well-built, bicycle for one of the female schoolchildren of the village. This lets the girls travel the long distances to get to school and they don’t have to start and end there day walking in the dark. The bicycles are pink and girls’ style and extremely sturdy so the boys of the village aren’t interested in them, otherwise the girls would never, ever get a look in!
Jane’s favourite caramelized pear tart
- 1 1/3 cups flour
- 1/4 cup ground almonds
- 7 tablespoons butter
- 1 egg yolk
- 2-3 tablespoons cold water
- 1/2 cup butter
- 1 cup sugar
- 4 pounds pears, peeled and halved
- 1 cup whole blanched almonds
- oven proof skillet or heavy pan
Put flour, ground almonds and sugar in a food processor and combine. Add butter and process until just crumb-like. With the machine running add yolk and 2 tbls water. Process until dough comes together. Add more water if necessary. Wrap and chill for 20 minutes.
Slice butter and arrange on bottom of skillet to cover completely. Sprinkle an even layer of sugar, then almonds. Core pears, and pack into pan, curved side up. Then place on medium heat on stove and cook until butter and sugar caramelize. About 20 minutes.
On a floured surface, roll out dough to cover the pan. Roll dough onto rolling pin and place on top of pears. Tuck edges of dough around pears. Poke dough with fork.
Bake in preheated oven at 425 F for 20 minutes or until golden. Remove from oven and let cool for 5 minutes. Run a knife around edge of pan. Place a large plate over pan and invert. Serve warm or at room temperature.
With my apologies to all you metric bunnies.
It is a snow day on Salt Spring Island!
We don’t get much of this white stuff but when we do I revel in it.
There is a quiet that accompanies it and it slows us all down.
It has been a very busy year, so many classes, so many happy weavers, a fabulous trip to Ethiopia to work with some of the most remarkable weavers and the production of JST’s Online Guild. I am so very grateful for all of it. I could never accomplish all we do without such amazing supportive staff and friends and customers. Thank you all.
I wish you all peace and moments of tranquility in this crazy world that is ours, it really is all that any of us could ask for.
My very best wishes for a Happy Holiday Season and a Happy New Year.
This year our recipe is….Coffee with a lot of Bailey’s!
Holiday Hours. We will be closing on Dec. 22 and will be back in the studio on January 2nd 2017. All orders placed during this time will ship on January 2nd.
There is still a day or two left to enter our December 21st draw for one cone of every colour of 2/8 cotton.
And you have until December 31st to take advantage of our special offer on JST’s Online Guild. I promise you won’t be disappointed.
Holiday Greetings from JST
We would like to thank you all for such a wonderful year. There has been much weaving and merriment within our studio walls this past year. It is our priviledge to teach such wonderful students and to be able to carry on the age old tradition of making cloth. Thank you to all our customers from near and far. We wish you all a peaceful, kind and generous holiday season. We are so blessed for all we have in our lives.
JST will be closed from December 22nd- Jan 3rd.
Our last shipping day is Monday, December 21st. We must receive your order by noon on the 21st in order to guarentee that it will be shipped that day. We will re-open and resume shipping on January 4th.
Every year we like to share with you a recipe that Rosemary has served at retreats through out the year. This Christmas we decided to share 2 – one sweet and one savoury – that you can use this holiday season.
Happy New Year 2016!