November 2020 Newsletter Default Category

Autumn greetings
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It's time to fall back!

It's time to turn your clock back 1 hour, as Daylight Saving Time ends on November. 1!

Thank you so much for your sweet comments on my inclusion at the De Young Open! I went to see the 'De Young Open' by the De Young Museum in San Francisco. I coordinated my outfit and wore the same print as my work. The exhibition will be open until January 3, 2021. If you live in the San Francisco Bay Area, I'd love if you would visit and say hi to my work, 'Remnants of Memory'.

New classes and workshops will be announced in December. Please stay tuned.


Korea Textile Tour 2020 has been postponed to 2021. The waitlist is available. Until the time I can travel again with my dear companions, be well and safe!
 

Miyeokguk 미역국 

Korean mothers eat seaweed soup after giving birth. This soup helps mothers to recover and produce breast milk. Also, Korean people eat this soup on their birthday. I was born in winter and this soup is comfort food in cold winter in Korea. If I make a big pot of it, I can eat leftovers for a couple of days with rice and kimchi. Would you like to try?

2 cups seaweed (miyeok, 미역)
1/4 LB sliced beef for stew
5 crushed garlic cloves
1 TBS sesame oil
2 TBS soy sauce for soup (guk ganjang)
8 cups water
salt and pepper 

Soak seaweed in cold water for 15 min. and drain.
Cut the seaweed into 2-3 inches long.
Heat a large pot with medium heat and saute beef with sesame oil, garlic, and 1 TBS of soy sauce until the beef turns light brown. Add seaweed and saute another2-3 min. Add 2 cups of water and boil. Repeat until adding all 8 cups of water. Simmer for 20-30 more min. Season with salt and pepper. 
Enjoy!

 

 

I am excited to announce that I will be participating in the Soul Craft Online Festival from November 14-December 14, 2020! One silver lining of the pandemic is this invitation from down under so I can meet people around the world. Want to know the detail? Click here!
I have TWO free passes for my community. So check it out and if you want to join this festival, email me by midnight 11/1. I will put your names in a jar and pick TWO of you!
My lotus leaf mat is one of the projects in Making magazine No.10 INTRICATE. I have a limited number of kits prepared to make this project in my shop.
The kit is here.


 
Flower Pincushion Kit

Flower pincushion kits are restocked. 3 color choices and this can be a great holiday gift.
Shop here.

 
The instructional videos from my DVD are now available, here!
The purchase will give you access to all 12 videos from the DVD, which you can watch as many times as you need. English and Spanish subtitled! 
Your purchase also gets you access to a one hour Zoom Q&A session – 10am PDT on Saturday, November 21. 
You can still purchase the physical DVD 
here.


 

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October 2020 Newsletter Default Category

Autumn greetings
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Happy Chuseok!


Happy Chuseok (Korean harvest festival)!
This year, Chuseok is October 1st.


Great news: the instructional videos from my DVD are now available, here!
The purchase will give you access to all 12 videos from the DVD, which you can watch as many times as you need. All the videos have English and Spanish subtitles! 
Your purchase also gets you access to a one hour Zoom Q&A session – 10am PDT on Saturday, October 24. If you purchase after this date, I will be hosting the Zoom Q&A monthly! The date and time for November's Q&A will be announced in next month's newsletter. 

You can still purchase the physical DVD 
here.

I was honored to be included in 'De Young Open' a juried community art exhibition by the De Young Museum in San Francisco. The museum is currently open and this exhibition will be open to the public from October 10, 2020 until January 3, 2021. If you live in the San Francisco Bay Area, I'd love if you would visit and say hi to my work, 'Remnants of Memory'!

Korea Textile Tour 2020 has been postponed to 2021. It will be difficult for me to stay at home this year, since I've gotten so used to traveling to Korea every October. I might play Paul McCartney's song, 'Wanderlust,' all month long. Until the time I can travel again with my dear companions, be well and safe!
 
갈비찜, Galbijjim (Braised beef short ribs)
My mom worked full time for 30 years at her pharmacy, until she retired. In her day, licensed pharmacists could prescribe and formulate medications. We lived in a small town, and she was well known as the 'healer' in the community. People came to see her even on weekends, so my parents' small pharmacy was open 365 days of the year. On holidays like Chuseok or New Year's Day, my mom would take half a day off from work to make special foods for us. Galbijjim is one of the dishes she always made. Now, I make special dishes for my family for Korean holidays, and Galbijjim takes an important place in my Chuseok menu.
When you see the full moon on Chuseok evening, wish for your happiness!
 

 

 

I've been collecting all the previous issues of this beautiful magazine and I was so happy to participate in Making magazine No.10 INTRICATE. My lotus leaf mat is one of the projects in this issue. I have a kit prepared to make this project in my shop.
The kit is here.
I had a great time sharing this last month and decided to offer another session on Saturday, October 17th at 10 am PDT. I will send out pre-recorded videos and (optional) kits, and I will host a 1-hour Zoom meeting for demonstration and Q&A. Sign up here.
Galbijjim  갈비찜

2 LB beef short ribs

Sauce for braising- 1/4 cup soy sauce, 2 TBS sugar, 1 TBS honey (or cooking syrup), 5 cloves crushed garlic,1 TBS sesame oil, 1/2 tsp black pepper, 1/4 cup chopped scallion

1/2 cup diced onion
1/2 cup diced Korean radish  (1" rounded cube shape)
1/2 cup diced carrot (1" rounded cube shape)
4 Shitake mushroom

Soak the short ribs in cold water for 30 min.
Drain and discard water. 
In a big pot boil with 4 cups of water for 5 min.
Drain again and add fresh water and boil 10 min.
Take short ribs out and marinate with the braising sauce for 30 min. Meanwhile, cool down the broth and take out fats.
Cook half of broth and marinated short ribs for 20 min. add more broth, Korean radish, carrots, and shitake mushrooms. Cook another 30 min. or until the short ribs get soft.
 Enjoy!

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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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