December 2013 Book Swap Photos

Happy New Year!  On December 7, 2013, we had our end-of-year meeting, which included brunch at the Chancery in 'Tosa and a handmade book exchange. (We picked numbers to see who got whose books, and I hope I noted down everyone's correctly.)

Nancy got Sheila's "Twelve Days of Christmas" pear-shaped accordion book.
 
Sheila got Diane's:

Diane got Kathleen's:

Kathleen got Nancy's:

Kate got Suzanne's origami structure (and this is Suzanne demonstrating how it opens, because Kate had not been able to make it to the meeting but had sent her book with Peggy):

Suzanne got my mini-book pendants (which I admit had been made some time previously but used handpainted & sunprinted fabric and gelatin print paper that our group had made several years ago). She is holding the sunprinted fabric business card holder sleeve I wrapped them in:

I got Peggy's:

Peggy got Kate's:


You can see more a few more photos on Flickr here: http://www.flickr.com/photos/vintagepix/sets/72157604596043683

Our next meeting will be Saturday, January 11, 2014. Please bring the books you got in the holiday swap for show-and-tell for those who missed the December meeting.

October 2013 meeting photos + recipe

Photos from the Binders Guild October 12 2013 meeting are on Flickr here. Christine showed us how to make Hedi Kyle's Diagonal Pocket Folder booklet.  Sheila has posted the tutorial here.
 
 Our next meeting is November 9, 2013.

Here is the recipe for Tomato Spice Tea Bread that I used to make the mini-muffins I brought:  

Ingredients:
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/3 cup vegetable oil
1/2 cup sugar
1/2 cup dark brown sugar (packed)
2 large eggs
1 pound tomatoes, peeled, seeded and pureed to make one cup
1/4 sliced unblanched almonds (optional - I never have them on hand)

Directions: Preheat oven to 350 degrees and butter and flour a 9×5 loaf pan. Combine the flour, baking powder, salt and cinnamon in a bowl and mix. Combine the oil, sugars, and eggs in a large bowl and beat with mixer until fluffy, about 3 minutes. Beat in the pureed tomato. Gradually add flour mixture, blending well after each addition. Pour the batter into the loaf pan and sprinkle top with almonds if you're using them. Bake for 50 to 60 minutes, until knife inserted into center comes out clean. (If you are making mini-muffins reduce cooking time to 20-30 minutes - you may have to experiment.) Transfer to rack to cool for 5 minutes, then remove bread and continue to cool on rack.