September 2020 Newsletter Default Category

Summertime, learning time.
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Summertime, learning time!


Hope you are all well!

So many things that I used to take for granted – decent air quality is one of them! I am so happy to resume my evening walk with my family yesterday, after 10 days of staying inside my house. Early this August, California had lots of wildfires after the dry thunderstorm. Many people had to evacuate, and many firefighters were working hard to contain the fires. I am thankfully only experiencing poor air quality, but those who had to evacuate from their homes are in my thoughts. 


The bag above is my Gwi Jumeoni bag made with cotton canvas printed with my own bojagi patterns. I truly enjoyed this experiment of printing my own artwork onto the fabric, and love the resulting unique project! 

I spent August as my downtime learning Applique-working with silk organza, Monochromatic botanical prints, and Hand quilting from other teachers. It is wonderful to gain knowledge and wisdom from dedicated teachers and artists.
I had a great time learning from an artist, Emily Jo Gibbs in London, U.K. I've been following her work for a while, and dreaming of taking her workshop in London. And I was thrilled to hear about her online class and I jumped in! I enjoyed this stitching on linen and organza during August, my relaxing month! Next month, I will be experimenting with Irit Dulman's Botanical printing. And I enjoy watching Bobine, Oh Youngsil's Youtube videos Thanks to wonderful teachers for their online workshop offers! 

Now, I am working on using Zoom and adapting my DVD videos to teach an online bojagi class! It requires a little tech work to bring this online, so thank you for your patience. I will announce the dates in mid- September.

Korea Textile Tour 2020 has been postponed to May 2021 and October 2021. 
 
Teok bokki is one of my favorite comfort food dishes. There was one small restaurant for mostly students near my middle school. After school, all the kids (including me) were always hungry and we went to this place for Tteok bokki.

When I visited Seoul last year, I saw that restaurant is still there!  The endless menu was still there and serving not only students but grown-ups like me who have fond childhood memories of yummy yet inexpensive food.

Oh, I wish I could take my textile tour people there! The place's name is 
딸기골, Strawberry Town. If you travel to Seoul with me next year, let’s stop by!

 

It was great to teach this Flower Pinchsion class and I will offer a few more Zoom classes in Ocober. Please stay tuned! A Verb For Keeping Warm is making kits and I will carry them on my website soon. These are all made by my students during last month's class. I am very proud of them!
I found these old cords with wire inside in my material box and recently my friend, Mei Lie sent a boxful of these, too. I miss Mrs. Kim, my maedeup teacher in 1998-1999. And my wonderful classmates, Geanie, Mei Lie, and Shinja! We met at Mrs.Kim’s house every Saturday for her lesson. That was my first time taking a class to feed my creative craving. Let's make this Dragonfly meadeup together on Wednesday, 9/23, 10 am PDT! Sign up here.

Also, I will teach the Gwi Jumeoni Sachet Class one more time on Friday, 9/25, at 10 am PDT.  Sign up here! 

These are classes that I send out pre-recorded videos and (optional) kits, and I will host a 1-hour Zoom meeting for demonstration and Q&A. If you are in a different time zone, we can discuss a Zoom meeting time that works for both of us when you sign up. So feel free to sign up even if you are in a different time zone or on a different continent!
Tteok bokki  떡볶이

1 LB Tteok (plain rice cake) for Tteok bokki 
1/4 cup thinly sliced scallion
1/2 cup thinly sliced onion
1 sheet of Eomuk- fishcake
1/4 cup green cabbage
3 TBS Gochujang (pepper paste)
1 TBS Gochugaru (pepper flakes)
3 TBS Soysauce 
3 cloves of crushed garlic 
1 TBS Sugar
Balck pepper for taste
1 cup Water


 In a small bowl, mix gochujang, gochugaru, soy sauce, sugar, and crushed garlic together to make the sauce.
Put onion, green cabbage, tteok, eomuk, and scallion in a pan over medium heat. 
Add water and the sauce to the pan of ingredients.

Stir occasionally and cook until tteok and green cabbage get soft. Enjoy!

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August 2020 newsletter Default Category

Summer Greetings
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Try to find a silver lining during a tough time

I hope you are all well!
July went by so quickly, and we still don't see or hear positive news yet. Every day, I hope for a brighter tomorrow. 

I am excited to announce that my bojagi, 'Remnants of Memory' has been selected by the jury to be featured in the exhibition 
The De Young Open. For this piece, I used vintage/antique fabrics from Korea, and I hand-dyed some fabrics at home in California. I was thinking about if fabrics could hold memories from the old days. I wanted to channel through the old memories while I was hand stitching this bojagi.

This month, I will be teaching just a few classes, including 
Flower Pincushion class with A Verb For Keeping Warm. I signed up for some classes myself to nurture my own creativity. I will be back with more offerings in September so please stay tuned! 


Korea Textile Tour 2020 has been postponed to May 2021 and October 2021. But I am busy researching new places and events to visit for next year! 

August Recipe-Kongguksu, Soybean milk noodle
One of summertime easy meal menu is Kong Guksu (soybean milk noodle). 

Ingredients
1 cup soybeans
2 TBS toasted sesame seeds
2 tsp salt 
1/4 cup julienned cucumber
Somyeon (somen), Korean thin noodle

 
Wash and soak soybeans in 2 cups water overnight. (This will make 2 cups of soybeans after soaking)

Boil water and add soybeans. Cook for 3-4 minutes (don't overcook) and rinse with cold water. Remove the soybean skins by rubbing with hands.

In a blender, add 1cup of cooked soybeans, sesame seeds, and 2 cups water.  Run through a strainer. Do the same step with the rest of soybeans and sesame seeds and water.

Cook somyeon for 3 minutes and rinse with cold water.
In a big bowl, put noodles, pour soybean milk over, and garnish with cucumber.
Season with salt. Enjoy!
Flower Pincushion class is finally here! I will be teaching this class at A Verb For Keeping Warm's Zoom class on August 15th, 10 am -2 pm. The class includes my booklet and naturally dyed fabric kit.
Sign up here! 

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July 2020 Newsletter Default Category

Happy July!
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Looking for positive changes

I hope the second half of this year will be better than the first half. 

Since March, we've spent much time sheltering and staying at home and we still need to keep our new way of living without spreading or getting the virus. It's been so long but we have to endure it just a little longer, for a better future. I decided to cut my screen time scrolling news sites and focus on more productive and creative time. I hope you all are well and creative in your own way!

Last month was a busy time for me to learn and adopt new technology. I started to teach online classes using pre-recorded videos and Zoom meetings. I watched tutorial videos from Zoom, and YouTube was another resource to learn new (for me) and cool things.
I also gave a talk about bojagi to the San Francisco Quilters Guild via Zoom. Many people attended

and it was well-received. Thank you for having me and letting me share my passion with you!

June Gwi Jumeoni Sachet Class went well and I am happy to offer another session this month with new colors!

July Gwi Jumeoni Sachet Class
size: 5 people max
$70 for slideshow instruction, a video tutorial, 1-hour Zoom meeting and a kit (free domestic shipping, international shipping rates apply)
If you want to sign up, click here
 Saturday, July 18, 2020, 10 am PDT  
 Friday, July 24, 2020, 10 am PDT 
 Saturday, July 25, 2020, 10 am PDT 


Extra Kits will be on sale after July 10th.
If you want to purchase a kit, click here after July 10th.

Korea Textile Tour 2020 has been postponed to May 2021 and October 2021. But I am busy researching new places and events to visit for next year! 
June Knot Bouquet Class also went well and I will be teaching this Knot Bouquet class as a part of the Textile Art Council workshop in late July. Details are coming up! If you are interested, email me!
The New Knot project will be introduced in the August newsletter.

 
July Recipe- Baked Tteok
This is a fusion of Korean tteok. Traditionally, tteok is steamed but for this one, you can use an oven and bake.

4 cup sweet rice flour (Mochiko)
Brown sugar 1/2 cup
2 cup milk
Baking soda 1 tsp
Baking powder 1 tsp
Salt 1/2 tsp
1/2 cup raisins or cranberry
1/2 cup walnut or pecan 
1/2 cup sliced dried persimmon and dried jujube (sliced) (optional)
Cooking oil 1 TBS to spread in a baking pan

Mix all dry ingredients together then add milk.
Pour batter into an oiled baking pan.
Bake in 375 F for 50 min.

Enjoy!




 

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