Two Kinds of Dressing

Before everyone arrives for our Thanksgiving family gathering, I am making pie crust for the pecan pie, dough for my “famous” cranberry bread, and doing the prep to make Gram’s turkey dressing. Each family is bringing their contributions to the meal (feast). Thanksgiving Day is a flurry of activity with too many cooks in the kitchen—just how we like it! And sitting at the table with the feast before us, we give thanks. Thanks to each other, and to our Creator. We are blessed!

Making perfect pecan pie for Thanksgiving.

Thanksgiving feast prep. It takes two pastry chefs to make the perfect pecan pie.

And before everyone arrives I also manage to sley the reed on the Standard. A different kind of dressing—loom dressing.

Sleying the reed.

Two ends per dent in a 45/10 metric reed.

Sleying the reed.

I sit “inside” the loom on my loom bench to sley the reed.

Next step - tying on!

After the reed is sleyed, I remove the loom bench, lower the shafts, and move the countermarch to the front of the loom. Then, I place the reed in the beater and make sure it is centered. Next step–tying on!

Fresh warp on the back beam. Magical!

Getting dressed. Oh the beauty of a fresh warp going over the back beam! Magical.

A feast for the eyes and hands and heart. Thankful indeed!

May you give thanks,
Karen

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