Gunnel Svensson and Deanna Sukkar
The brainstorming, collaboration, and networking has taken many forms. Resumes have been reviewed, a book review for the Journal of Business and Finance Librarianship was critiqued, and a new member found a position as a reference assistant. Night O’ Craft has even had an impact on the Washington State Chapter of ACRL. For example, meal selection for the annual Fall conference was discussed and proofreading for one of last year’s newsletters was done at a Night O’ Craft evening.
Night O’ Craft also provided the perfect opportunity for a graduate school project. Crafter and I-School student Serin Anderson is working on a website that will help facilitate Night O’ Craft with a calendar of events, driving directions, participant contacts (hopefully Web security measures are being taught at the I-School), links to crafting resources and favorite Night O’ Craft recipes. The website creation itself will probably turn into a collaborative exchange of ideas, as there are a few web designers who attend Night O’ Craft.
Anna Salyer
And what article in a library publication would be complete without a bibliography? Here is a look at some members’ favorite craft resources, some of which will probably find their way onto our forthcoming website:
Books:
Wild with a glue gun: Getting together with crafty friends. Kitty Harmon and
Christine Stickler (North Light Books, 2004). Both authors are from Seattle.
Get crafty: Home ec for hipsters. Jean Railla (Broadway Books, 2004).
General Websites:
http://www.notmartha.org/index.html (Be sure to look at the vegan fox: http://www.notmartha.org/tomake/veganfox.html)
http://www.joann.com/index.jhtml
http://www.churchofcraft.org/
http://www.diynet.com/diy/crafts
http://www.craftster.org
Knitting Websites:
http://www.knitty.com/ISSUEfall05/index.html
Beading Websites:
http://www.shipwreckbeads.com/
http://www.beadandbutton.com
Listed last, but at Night o’ Craft, food comes first! Two of our favorite recipes:
1 (15 1/2 oz) canned salmon - drained and flaked
1 tablespoon lemon juice
2 teaspoons grated onion
2 teaspoons prepared horseradish
1/4 teaspoon liquid smoke (if you use smoked salmon omit this)
1/8 teaspoon salt
3 drops bottled hot pepper sauce
1 (8 oz) package cream cheese - softened
1/3 cup chopped pecans
2 tablespoons minced parsley or dill
Combine salmon, lemon juice, onion, horseradish, liquid smoke, salt and
pepper sauce with cream cheese, blend well. Chill several hours.
Combine pecans and parsley or dill.
Shape salmon mixture into a ball or fish shape. Cover entire surface with
nut mixture.
Chill.
Serve with crackers - makes about 2 1/2 cups.
Anna’s Almond Bars
(adapted from the Alice Bay Cookbook)
2 cups oatmeal
1 cup brown sugar
1 cup butter
2 cups unbleached flour
½ teaspoon salt
½ teaspoon baking soda
Filling:
2 cups sugar
4 egg yolks
¾ cup flour
½ cup milk
6 teaspoons almond extract (I put in more!)
Preheat oven 350 degrees.
Combine oatmeal, brown sugar, flour, butter, salt and soda in a large bowl and work together until crumbly.
Put ½ of this oatmeal mixture in a 9x13 baking pan.
Mix filling ingredients and spread over oatmeal mixture.
Top with remaining oatmeal mixture.
Bake for 30 minutes. Cool and cut into bars.
--Anna Salyer
