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.



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