NCBA 2014- Two Classes I'm Teaching

Hi, fellow NCBA members!  I'm Lynn Hoyt, and here's a good look at the two classes I'm teaching at NCBA in March, 2014.  With sign-ups ongoing, I hope you'll consider taking a class (or two) with me!  :) 
See you at Convention!

Square-to-Round Florentine
TH-6-66 Thursday 1:00pm-8:00pm

You'll use natural sweetgrass and pine needles to create this square-to-round coiled basket. It starts with my own pottery base with a delicate Florentine design. You'll learn the techniques and tricks for coiling around a square,transitioning from one material to another, and for pine needle and bead patterning. Color choices for pottery base and coordinating beads.
6 Hours 1”Hx5¾” dia

All Levels $60

Splendorella  SU-4-68 Sunday 8:00am-12:00pm

You'll create the crowning glory for this stately feminine gourd vessel. It starts with an organically grown prepared gourd from my garden. The gourd has been footed and painted with a black pearl finish. Learn to weave the bias cut rim with color coordinated beads. Bead color choices will be available. Gourd prep discussed and all questions answered. This gourd is enjoyable and relaxing to weave.
4 Hours 8½”Hx 4”dia(gourds Vary)

All Levels $50

Bio: Lynn Hoyt, Blounts Creek, NC
Lynn loves using, learning and teaching about natural materials. When she's not traipsing through fields, woods and swamps, she specializes in coiled baskets, and carved gourds, and wins awards for her work. Lynn is co-founder and President of the Natural Fibers Group, is editor of the newsletter, From the Ground Up, and maintains several basketry related websites. She's contributed articles to Reeders' Report and has served as a Member-at-Large for NCBA. Lynn enjoys encouraging creativity and sharing her enthusiasm and knowledge with both adults and children. Classes on pages 16, 34 of brochure

Old Fashioned Peanut Brittle

A family favorite at our house, peanut brittle is easy to make, if you have a candy thermometer.  Oh so addictive- you can't eat just one piece! 

2 cups granulated sugar

1 cup light corn syrup

2 1/2 cups salted peanuts

1/4 teaspoon salt

1 tablespoon butter

1 teaspoon baking soda

Measure out nuts, salt, butter and soda and lightly spray 2 cookie pans before starting.

Heat and stir sugar, syrup and 1 cup water in heavy 3 quart saucepan till sugar dissolves. ( I use a stockpot to be sure it doesn't boil over.) Cook over medium heat to soft ball stage (234 on thermometer).  Add nuts and 1/4 teaspoon salt.  Cook to hard crack stage (305) stirring often so it doesn't burn. (The color will darken to a deep amber brown.)  Remove from heat, quickly stir in butter and soda. Work fast! Mixture will lighten and change texture. Pour immediately into 2 sprayed cookie/sheet pans. Spread quickly with spoon.  
Break up when it hardens and cools- 1/2 hour or so. Makes about 1 1/2 lbs.