Bindingarts’s Blog

March 1, 2009

Saturday Workshop

Filed under: Uncategorized — Debra Fink Bachelder @ 4:19 pm

Ahhh…nothing is more fun then a great group of people sitting around the dining room table making stuff!

Saturday, I hosted a workshop featuring Coptic stitched bindings. Two books, two ways. First a two needle method to create a “stub” book used to accommodate the build up from adding stuff to your book and the second a single needle method I learned a few years ago while out in Colorado  from one of my favorite artists, Laura Wait.  Sonny, Shirley and Helen sewed their tushes off. I pack a lot into a workshop–something I am going to reexamine. I want tot teach it all at once and give participants their money’s worth but most folks want  to relax a bit more to absorb the methods and use this time to enjoy themselves  and de-stress from a killer week at work.  There’s a happy medium someplace.  As soon as I build a large enough group of “regulars,” participants who frequently take workshops, I’ll split the groups according to their goals: retreat vs, gimme all you got and I want it NOW! Actually its groups that prefer surface design and content with the book structure vs, those who prefer focusing solely on the physical structure of the book, preferring to work in content after  they’re comfortable with assembly.

We did finish the two books and on time with  breaks for coffee, tea and soft drinks and cookies and chocolate and a FABULOUS lunch. References availalbe upon request.  Since I made the same main course for the last two workshops (different participants in both and I even made it for a dinner party I hosted between them) I’ve been hounded with requests for the recipe so here goes:  The name of it is “Lasagna Soup” and it came from the February edition of Family Fun magazine. 

I wanted it to sound more grown (snooty, actually) up so I renamed it “Deconstructed Lasagna.”  I also substituted: lower fat and/or part skim milk cheeses ; swapped all natural, Italian style chicken sausage for fattier  pork sausage; and low carb “Dreamfields” brand pasta for the regular stuff but do as you please. My husband never suspected a thing He woofed it down and when I started to explain that it was “good for him” he begged me not to say anything more. So hear it is…

Deconstructed Lasgana

  • 1.5 lbs Italian style sausage chopped in a food processor
  • 2 onions finely chopped
  • 4 cloves finely minced garlic
  • 2 tsp. dried oregano
  • 2 TBS.  Tomato paste
  • 1/2 tsp. red pepper flakes (optional)
  • 1 can (28 oz) diced tomatoes )
  • 2 big  fresh bay leaves
  • 6 cups chicken broth
  • 8 oz. fussili (sp?) pasta
  • 1/2 C fresh shredded basil
  • 8 ounces ricotta
  • 1/2 cup sharp grated cheese (Parmesan or other sharp imported Italian cheese  that I can’t spell  not the domestic powder out of the green cardboard container that could pass for the powdered stuff some people shake into their coffee.)
  • shredded mozzerella
  1. In a big soup pot, pour a couple of TBs of olive oil into the bottom, heat and stir the sausage, browning it for about 7 minutes.
  2. Add the onion, cook until soften about 5 minutes.
  3. add the garlic, cook about one minute
  4. add oregeno, red pepper and tomato  paste, stirring until paste begins to become brown.
  5. add can of diced tomatoes (not the can, the contents of the can) & the bay leaves & the chicken stock
  6. bring to a boil, stirring occasionally.
  7. add the pasta and coook until pasta is done–follow package directions,
  8. Mix ricotta and grated cheeses together.


  1. add a blob of the mixed cheese to the bottom of your soup bowl.
  2. add some mozzersprinke some mozzerella on top of the blob of mixed cheeses
  3. Laddle the soup mix on top
  4. stir
  5. Mangia!

Great with a slab of multi grain, crusty bread;  a fresh arugula salad,   great friends and a boat load of art supplies.

Oh, we did manage to have dessert but we kept it very light: lemon sorbet.  go to and check the workshop schedule so you don’t miss the next workshop or great meal. Ciao!

Leave a Comment »

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a free website or blog at

%d bloggers like this: