Archive for March, 2009

Brown Tie-Dye

Tuesday, March 10th, 2009

With my west coast cousin and fellow blogger and fiber artist coming this way for a big birthday celebration, I decided to make her a tie-dye T-shirt. Lee’s a quilter and her favorite color is brown, so that set the theme. I didn’t have any brown dye, which made for an extra challenge. I found two strategies on the web: one started with boiling walnut husks, and the other was to mix all the primaries together in some unspecified proportion. I also knew from my color science research for graph colors that brown was dark orange.

After trying a few test patches, I found two combinations that worked well and used them both. One was equal parts orange and black. The other was one part cyan, two parts magenta, and three parts yellow.

My first effort was to simulate a quilt with rectangular patches. This shirt uses both browns.

quilt tie-dye

Next I tried to capture the eight-pointed star pattern I’ve seen in quilts. The eight wedges didn’t quite fill out into touching diamonds like planned, but it still made a nice flower. The blue is really a mix of a dark blue and a light blue, which is what produced the glow effect.

flower tie-dye

I still had some dye left over, so I made a couple more shirts for myself. The first takes advantage of the way the cyan and yellow bleed out of the CMY brown to produce a green halo. This shirt also employs six-fold symmetry, which was a little tricky.

six fold tie-dye

Finally, I went with a basic horizontal stripe pattern using the orange brown.

stripe tie-dye

Carmine’s of Chapel Hill

Sunday, March 1st, 2009

It looks like my (mild) promotion of the term gluten freendly hasn’t caught on, but I have discovered another gluten freendly local restaurant. Carmine’s of Chapel Hill is a new Italian restaurant in the space that used to be Sal’s Pizza. I haven’t eaten in an Italian place since my Celiac diagnosis, but Carmine’s carries gluten-free pasta and even a gluten-free beer.

Both times I’ve been there, the chef-owner came out to assure me the gluten-free noodles would be cooked in fresh water and that my entire entree was gluten-free. I had the Veal Marsala, which was delicious, with a wine sauce made with real cream (no flour thickener!).