Reverse Dyeing (better known as: Discharge), and Some Food

I finally got around to doing something I've been wanting to play with for months: discharging dye. This is a process whereby you remove the dye you so painstakingly put in there in the first place.  

Remember: mad quilt scientist. It's not supposed to make sense. It's art. 

Tee hee.

I don't recall if I posted pics a few months back of the fat quarters I'd dyed using the two blacks available through ProChem. One is supposed to have a warmer cast, and the other a cooler cast. Honestly, I had difficulty seeing the difference when I had my dyed fabrics side-by-side, but that may simply require more experimentation. I also didn't end up with the graded values I'd hoped for using the technique I did. But that's okay, since I still came up with eight great fat quarters ranging from very, very black to mostly black. I can live with that. 

Now I'm working on adding texture through pattern. So this time I'm working with discharges and color magnet.  

Photo Aug 27, 8 47 26 PM.jpg

Once upon a time, there was a stencil languishing on a shelf.

Along came some deColourant Mist Spray and some black fabric.  


24 hours later, and a hot steam iron, and the stencil was pleased to see that she had helped make this happen. 

(I was surprised to see blotches appear, then realized the steam was making them come out more. I decided I dug the effect and steamed the heck out of it from there. A hot, dry iron makes the resist work. A hot, steam iron makes the resist work even more. So there's even a lot of room for playing in the end game.)



Then the stencil called her friends, Brush and Stamp, to come play too. 

This time they invited Jacquard Discharge Paste to the party. 

(Unfortunately, Stamp gave her life to this job. She fell apart when being washed afterwards. Apparently Jacquard played a little rough with her. Or she was just old. We don't really know where she came from in the first place so her pedigree is uncertain. And next time we'd prefer to play with Brush's tougher friend with stiffer bristles, if we can find him.)


The nice hot steam iron made magic happen! 

(This is a technique I can definitely improve but I love love love love the brush stroke effect.) 


I'm thinking this one might even be worth a close-up. 

Dig that crazy brush-stroke, man. 

I'll save the color magnet results for my next blog post.  

Turkey Burgers with Cranberry Herb Mayonnaise

And now, for a quick foodie post. I made my first-ever homemade turkey burger with homemade cranberry herb mayonnaise this week. I was inspired after having yet another very bland, very dry turkey burger at a burger joint earlier this week. "I know it's possible to make a good turkey burger," I whined to my husband. Said husband then promptly skipped town for a few days so I decided it was a good time for some experimentation. What I offer here is inspiration, not an actual recipe, because as usual I didn't measure a darn thing when I was making it.


I mixed ground turkey (96% lean) with the same herbs I usually use on my roast turkey: garlic powder, onion powder, ground thyme, ground rosemary, white pepper, kosher salt. Ummm, might have been some sage in there, maybe some celery seed, and perhaps a touch of savory--that last one I don't remember for sure. (I used my usual sniff-test method to decide what I wanted to add in.) I added just a titch of olive oil--maybe about a tsp or less--to make sure it was moist.

For the mayonnaise, I mostly followed the recipe that came with my Cuisinart: egg yolks, Dijon mustard, a little fresh lemon juice, emulsified with olive oil. However, I added fresh rosemary and thyme from my garden, then threw in dried cranberries at the last minute. I also used more lemon juice at the end. It turned out pretty well for a first try, but in the future I want to decrease the Dijon, and increase the lemon juice or use some white vinegar as well, so it's a little lighter in flavor. And having dried rosemary in the burger with fresh rosemary in the mayo really made me want to name this a Seriously Rosemary Turkey Burger. So I'd be a little more light-handed with that next time, though I'm a fan of rosemary.

By the way--the toast was originally because I didn't have burger rolls on hand. But it turned out to be the perfect accompaniment--crunchy, warm, toasty. A regular roll wouldn't have done it. And the lettuce helped with crunch too.

And my son (who was home for dinner and did the grilling--perfectly!--for me) is now a convert to turkey burgers and cranberry herb mayo.  

Hey, keep an eye out: I'll be posting more about #LDSI and the Banned Book Challenge tomorrow!