The Embroiderers' Guild of America, Inc., New England Region

Connecticut River Valley Chapter
ARCHIVE OF 4/8/2006

Archive of A Previous Program
Saturday, April 8, 2006

  Annual Meeting: Saturday, April 8th

Meeting Site:  Thistle Needleworks,
                                 1005 Hebron Avenue, Glastonbury, CT 06033
                                 Phone: 860-633-8503

Schedule for the Day:  10 am to 2:30 pm
    10 AM to 12:15 PM      Program & Show and Tell
    12:30 PM to 2:30 PM   Lunch at Elini's At Buckingham Restaurant,
                                           1320 Manchester Road,
                                           Glastonbury, CT 06033    Phone: 659-3131

Program:  "Choosing Threads for a Painted Canvas" -- Judie Solomon

Because this is our Annual Meeting, we have planned a special day.  Judie will introduce us to new fibers, explain color choices, and have advice on suggested stitches and patterns.  Even if you do not stitch painted canvases, you can apply what you will learn from this exercise to other types of embroidery.

Judie and her staff will select threads that they think will enhance each of several canvases, choosing from a wide variety of threads and colors, solids and over-dyed or hand-dyed threads, always including lots of textures.  We will review what was chosen and discuss the pros and cons of each choice.  We will also talk about suggested stitches and finishing ideas for each canvas.

When our discussion is over, we will share items brought for show and tell, and hold a very short meeting to elect officers for the 2006-2008 term.  Remember to bring your challenge piece, using Susan Jones' rose design.

After the meeting, we will go out to lunch at Eleni's At Buckingham, a short ride from the store.  You may have a salad, a choice of four entrees, dessert, and coffee or tea.  Wine may be purchased separately if you wish.  A description of the entrees follows:

          Veal Marsala - veal sautéed in butter and swirled in Marsala wine with fresh sliced mushrooms
Citrus Chicken - chicken sautéed with herbs, orange and lemon with a touch of honey
Stuffed Filet of Sole - filet of sole with crabmeat stuffing
Vegetarian Lasagna - pasta stuffed with ricotta, red peppers, spinach, mushrooms and broccoli

Please fill in the registration coupon for this meeting, marking your choice of entrée.


© 2006 -- CRVC-EGA