Last week’s post contained the instructions for making A Clear Midnight, and a link to a printable pdf of the parts.
This week you can make a cover for the book.
When I was designing the cover I had to make a model to figure out how to orient the text. I printed out the scoring pattern, scored and folded it, the scribbled marks on it.
The first step is to print out the cover. You will find the pdf here. I used 67# cover stock but a thin card stock would also work.
Before cutting it out, you need to score the cover between the pairs of red indicator lines. The scoring pattern looks like this,
and here’s a close-up image of a scored copy.
After scoring, carefully cut out the cover. You need to cut off the black outline, but no more than that. After cutting, mountain fold (the fold comes towards you) all the score lines. Press all score lines firmly.
Your cover is now ready to wrap around the book.
Place the book on the inside of the cover over the right hand triangle.
Fold the right end flap over the book.
Fold the book and cover together to the left along the scored and folded lines.
Bring the left hand end up and over the book.
Turn book and cover over, then tuck the remaining flap between the front cover and the book. (If you have trouble with this step, it is permissible to trim a bit off the flap.)
Enjoy! ; ]
In other book arts news:
The new issue of Bound and Lettered is out, and it contains an article by Meredith Jane Klein which might be of interest to some of you.
The author provides 5 pages of clearly drawn instructions for making a wallet/envelope book. (Some of you may already be familiar with Hedi Kyle’s instructions for the same structure. The envelope/wallet part is a traditional origami fold.)
If you are interested in obtaining a copy of Bound and Lettered, you can find purchasing information here.
In other news:
We got some measurable rainfall a couple of times in the last two weeks, so the vegetable garden is looking wonderful.
David always plants some sunflowers for the birds, but the birds also plant their own all over the garden. David leaves the volunteers if they are not impinging on things we want to eat.
Burgundy beans, which really are purple though they turn green with cooking.
Volunteer pest control.
Part of the reason the garden is burgeoning is that we have been having quite a few hot days.
We didn’t get the thunderstorm, and Tuesday’s forecast high is now 34°C, so I will be looking for things to make for supper that don’t create a lot of heat in the house. I have talked before about wrapping things in tortillas, but rice wrappers are an alternative. (My local grocery store carries these, but you may have to go to an Asian grocery store for them.) They are especially nice when the heat is reducing your appetite. Readers in the Antipodes may want to file this idea away for next January.
Here’s a recent veggie salad.
I put a pie plate of tepid water on the table. Each diner dips a rice wrapper to wet it all over, spreads it on their plate, then adds whatever filling and topping options they select from what is offered. By the time the filling is all added, the wrapper is ready to fold and eat.
For this meal I put out hard boiled eggs and toasted sunflower seeds to go with the salad. You can use any traditional salad sandwich filling, or just make something up from what is ready in the garden or in your fridge/pantry.
N.B. I use a low heat method for cooking the eggs. I learned it from The Greens Cookbook by Deborah Madison and Edward Espe Brown. I like this method not only because it is low heat, but it also never produces that nasty green surface on the yolk.
The original recipe:
Place room temperature eggs in a pot and cover with cold water. Bring to a boil, then cover and turn off the heat. Let sit for 6 minutes, then chill the eggs as quickly as possible. Peel and use.
Six minutes may be sufficient at sea level, but are not enough at the altitude I live at. (482 m/1,580′) I also try to limit the amount of steam I am producing in the kitchen. You may need to adjust cooking time for your location.
My version for large eggs:
Place room temperature eggs in a pot and add cold water to cover. Cover the pot and bring just to a rolling boil. Turn off the heat and let sit, still covered, for 12 minutes. Chill as quickly as possible. Peel and use.
Peeling tip: Keep eggs in a bowl of cool water. Crack each egg roughly all over and return to the bowl. Let sit for 5 to 10 minutes, then peel and use. The pre-cracking lets a bit of water under the shell, which seems to make peeling easier.