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I’m a beginning dyer, so was off googling the subject and noticed your post about perilla dyeing. It comes in a green leaf as well, so maybe thats why you got green tones rather than red (or the red didn’t set, I’d be the last to know). Also since you seem to like to cook, try it with pork chops, in kind of a saltimbocco presentation. The flavors work well together. In Japanese cooking you’ll see it as a garnish on sashimi plates and also done tempura style, in addition to the pickled plums you mentioned.
Jill, So glad you found my blog post. Pork Chops? Yum! That sounds interesting. I’ll have to try that next year when it comes up again. Thanks for dropping by and commenting. Lynda
And now I’ve found your tutorials I’ll have to have a go. Thank you for sharing 🙂
Michelle, You are so welcome. Let me know how it turns out.
Intrigued and about to try to dye a scarf with silk ties. Do I first open the tie and remove the lining, the facing, (the guts) etc?
Gert, You don’t need to open and remove the lining. I’ve done that before and it’s not necessary. Here is my updated tutorial I posted in September. Also, there is a link to the tv spot video I did on the technique so you can see what I did although it’s only a 4 minute segment! http://www.bloombakecreate.com/2016/09/dyeing-scarves-with-silk-ties-revisited/