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craft newslettercraft newsletter

Welcome to issue #418 - June, 2015

This month we have crafts (of course!), Free Stuff, Hot Craft Trends, Late-Breaking Craft Biz news, great recipes, and as always... much more. Enjoy =-)


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~IN THIS ISSUE :

Quotes
Kid Stuff
Free Stuff
The Road Not Taken
Corn Husk Dolls
In The News
Trivial Stuff

CRAFT BUSINESS ARTICLES

~*~FADS VS. TRENDS~*~
What is the difference between a fad and a trend ?

~WHAT'S COOKIN' IN THE *CRAFTS & STUFF KITCHEN* ?

~*~Crab and Shrimp Salad~*~
~*~Nestle Toll House Stars and Stripes Cookies~*~

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*PROFESSIONAL CRAFTERS .COM*
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Whether just starting out or seasoned veteran - Our FREE,
moderated, e-mail discussion group is where you can network
with others from all areas of the craft industry and discuss the
business of Professional Crafting.

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QUOTES

The law is reason free from passion.
-- Aristotle (384-322 BC)

Being all fashioned of the self-same dust,
Let us be merciful as well as just.
-- Henry Wadsworth Longfellow (1807-1882)
**************

KID STUFF

Tissue Paper Flowers Craft

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FREE STUFF

***Father's Day***

Father's Day Photo Transfer Coasters

Father's Day Camo T-Shirt

***4th of July***

Red, White & Blue Flag Painted Wood Pallet

American Flag Mason Jar Votive Holders

Star Embellished Mesh Wreath

"Firecracker" Table Decor

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~%~FROST IS ON THE PUMPKIN DESIGNS~%~
Handcrafted Custom Graphics
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THE ROAD NOT TAKEN

Two roads diverged in a yellow wood,
And sorry I could not travel both
And be one traveler, long I stood
And looked down one as far as I could
To where it bent in the undergrowth;
Then took the other, as just as fair,
And having perhaps the better claim
Because it was grassy and wanted wear,
Though as for that the passing there
Had worn them really about the same,
And both that morning equally lay
In leaves no step had trodden black.
Oh, I kept the first for another day!
Yet knowing how way leads on to way
I doubted if I should ever come back.
I shall be telling this with a sigh
Somewhere ages and ages hence:
Two roads diverged in a wood, and I,
I took the one less traveled by,
And that has made all the difference.
--Robert Frost

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CORN HUSK DOLLS

Next time you're shucking corn for dinner, don't throw away
the husks - dry them in the sun for one to three days, and you'll
have the makings for a corn-husk doll.

Dried corn husks or tamale wrappers (available at grocery stores)
Twine or string
Scissors
Pipecleaners (chenille stems)

Step 1:
Soak the dried corn husks (approximately 20 per doll) in warm
water for about 10 minutes to soften them, then blot them dry.
Next, gather twenty 10-inch lengths of twine and tie an overhand
knot at one end.

Step 2:
Trim the husks so that they are each about 8 inches long.
Then sandwich the knotted twine between 4 or so husks and
tightly tie another piece of twine around the bundle just above
the overhand knot.

Step 3:
Make the doll's arms by rolling up a pipe cleaner in a husk (this will
make the arms posable). Roll up 2 more husks (without pipe cleaners).
Then braid the three together and tie the ends with twine.

Step 4:
Take the bundle from Step 2 and peel down the husks (as you would
a banana) to create a head and expose the hair. Tightly tie the bundle
where the neck should be, then insert the arms.

Step 5:
Braid together 3 rolled husks (without a pipecleaner) for each leg.
Then use 2 of the inner husk ends to tie the tops of the legs to the
dolls. Trim the remaining husk ends an inch below where the legs
are attached.

Step 6:
Snugly wrap a single husk around the doll's hips, tying the ends
together to secure it. Trim the knot tails.

Step 7:
Now it's time to dress the doll. If making a girl, go right to Step 8.
For a boy, create leggings by wrapping a single husk around each
leg and tightly tying twine around the very top. Then fringe the
leggings by making a series of short snips along the outer sides.

Step 8:
For a skirt, sandwich the doll's body from the hips up with a few
husks and secure them to the waist with twine. Then peel down
the husks. For a girl doll, leave the skirt long; for a boy, trim 1 1/2
inches from the waist. Finally, drape husks over the shoulders.
Crisscross the ends in front and in back of the doll and sash them
around the waist with twine.

--Source Unknown
****************

IN THE NEWS

***Federal Competition Bureau fines crafts store Michaels $3.5 million

Read more about it:
****************

TRIVIAL STUFF

***How can Kraft put "five ounces of milk in every slice"
of its "American Singles" cheese slices?

Milk contains about 87% water and in the process of turning
milk into cheese, the water is removed along with other
substances.
What remains is called "curd." For every 5 ounces of milk,
1/2-ounce of curd is extracted. Kraft takes this 1/2-ounce of
curd and adds 1/4-ounce of other ingredients (preservatives,
color, etc.) to it, and that's how it gets 5 ounces of milk into
every 3/4-ounce slice.
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**Welcome to the **CRAFTS & STUFF KITCHEN**

******
While vacationing on Cape Cod, my wife and I stopped at a
small wayside stand and bought some tomatoes.
When I commented how small they were, the proprietor's
reply was "Ay-up."

Returning a day or two later, my wife told the man the
tomatoes he had sold us were tough and not very flavorful.
The old gentleman nodded, looked at us a moment, then said,
"Lucky they was small, ain't it?"
******

~*~CRAB AND SHRIMP SALAD~*~

Serves 4 to 6

3/4 pound fresh crabmeat, preferably from stone crabs from
the Atlantic or Gulf of Mexico
3/4 pound domestic wild-caught pink shrimp, cooked
1/2 cup Tartar Sauce (recipe follows)
1/3 cup minced fresh organic chives, plus 1 tablespoon extra
for garnish
1/3 cup finely diced red onion
6 cups mixed organic baby greens
3 ripe tomatoes, stemmed and thinly sliced
6 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper
Sugar
1 ripe but firm avocado, halved, pitted, peeled, and cut lengthwise
into thin slices
1 tablespoon minced parsley

With your fingertips, pick through the crabmeat to remove any
pieces of shell or cartilage. Transfer the crabmeat to a mixing bowl.
Pick through the shrimp to remove any fragments of shell, and
then add the shrimp to the crabmeat.

Add the Tartar Sauce, chives, and red onion to the bowl.
Gently fold the ingredients together until the seafood, chives,
and onion are well mixed and evenly coated with the dressing.
If not serving immediately, cover and refrigerate.

On 4 chilled main-course salad plates or 6 chilled appetizer salad
plates, attractively arrange beds of the baby greens.
Scoop the seafood salad in mounds on the center of each bed of
greens.

Arrange the tomato slices attractively around the seafood salad
and season them with just a pinch of sugar. Arrange the avocado
slices attractively among the tomato slices; then, season both the
avocado and tomatoes with salt and pepper to taste and drizzle
them lightly with the olive oil. Garnish each plate with the
remaining chives and the parsley and serve immediately.

TARTAR SAUCE

Makes about 1-1/2 cups

1-1/2 cups store-bought mayonnaise
1 tablespoon chopped cornichons (tiny French-style dill pickles)
1 tablespoon small rinsed and drained capers
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
1/2 teaspoon sugar

Put the mayonnaise in a mixing bowl. With a spoon or a wire whisk,
stir in the cornichons, capers, tarragon, chives, and sugar until
thoroughly blended. Cover with plastic wrap and refrigerate until
ready to use, up to 3 days.

(c) 2009 Wolfgang Puck Worldwide,Inc.
****************

~*~NESTLE TOLL HOUSE STARS AND STRIPES COOKIES~*~

1 pkg. (16.5 oz.) Nestle Toll House Refrigerated Chocolate Chip
Cookie Bar Dough
1 pkg. (8 oz.) light cream cheese (Neufchatel), at room temp.
1/3 cup granulated sugar
24 fresh, medium strawberries, sliced
3/4 cup fresh blueberries
2 tablespoons Nestle Toll House Semi-Sweet Chocolate Mini
Morsels

Preheat oven to 350 F.

Roll cookie dough to 1/4-inch thickness between two pieces of
wax paper. Remove top piece of paper. Cut cookie dough into
stars with 3-inch star cookie cutter. Transfer cookies to ungreased
baking sheet(s). (If stars are too hard to remove from wax paper,
refrigerate rolled dough for 10 minutes.) Roll remaining dough
to 1/4-inch thickness; cut out additional stars.

Bake for 10 to 12 minutes or until light golden brown. While hot,
reshape and pat edges of each star back into shape with knife.
Cool on baking sheet(s) for 2 minutes; remove to wire rack(s) to
cool completely.

Beat cream cheese and sugar in small mixer bowl until fluffy.
Spread onto cooled cookies. Place strawberry slices onto each
cookie pointing outward. Place 5 to 6 blueberries in center of each cookie.
Top each cookie with morsels.

--Nestle Toll House

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Showcase your craft business to your target market -
$5.00 for a 6 line ad.
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Professional Crafters.com and *PCML* Crafts & Stuff
disclaim all liability for the use of any and all information contained
herein. We take no responsibility for the legality of the comments,
articles, actions, content, information, or opinions expressed herein.

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