Skip to main content

A New Configuration

Because I had sold my only copy of this matza cover, it was time to make some new ones for my stash. I really like the design. my lettering has improved a whole lot since this was made several years ago. b'chol (4)

The center of the matza cover is made out of a quilting cotton that is no longer in print. Now that I have access to really beautiful silks and wools, it seems like a waste of time to make challah covers and matza covers in quilting cottons.

 

The stone path through the water is the major focal point of the matza cover, so I had to figure something out. I’m also trying to figure out how to do work in less obsessively labor intensive ways. When I actually sit down to figure out how much I make per hour, it can be pretty depressing.

 

I decided to try painting the rocks. I pulled a piece of  ivory wool/rayon broadcloth out of my stash. my tallit is made out of this wool as is my son’s.

This is what I came up with.

SAM_1094

Rocky enough for you?

I then cut strips out of the rock fabric and painted the letters, b’chol dor va dor/ in each generation. The rest of the line is chayyav adam lirot et atzmo k’ilu hu yatza m’mitzrayim/ a person is obligated to see themselves as if they personally left Egypt.

SAM_1093

I also needed to create water. In the original matza cover I pieced the water out of an array of fabrics.  this time I decided to be a little more strategic in my approach.

I painted a hunk of silk to look like water. Once the water dries – I know it sounds funny but the silk is still damp from the dyes

SAM_1092

I will piece  the lettering pieces ( I made three) to the water.  Then I have to do the complex engineering of putting the three pocketed matza cover together. Maybe it isn’t that complex, but it always gives me a headache getting it figured out so I don’t mess it up.

Comments

  1. Absolutely beautiful, Sarah. We love it! Cathie and Robert.

    ReplyDelete
  2. Sara, this is extraordinary. Just wonderful.

    ReplyDelete

Post a Comment

I love hearing from my readers. I moderate comments to weed out bots.It may take a little while for your comment to appear.

Popular posts from this blog

מְחַיֵּה הַמֵּתִים

  וְנֶאֱמָן אַתָּה לְהַחֲיוֹת מֵתִים: בָּרוּךְ אַתָּה יְהֹוָה מְחַיֵּה הַמֵּתִים   You are faithful to restore the dead to life. Blessed are You, Adonoy, Resurrector of the dead. That particular line is recited at every single prayer service every day three times a day, unless you use a Reform or Reconstructionist prayer book . In those liturgies instead of praising God for resurrecting the dead God is praised for  giving life to all.  I am enough of a modern woman, a modern thinker, to not actually believe in the actual resurrection of the dead. I don't actually expect all of the residents of the Workmen's Circle section of  Mount Hebron cemetery in Queens to get up and get back to work at their sewing machines. I don't expect the young children buried here or  the babies buried here to one day get up and frolic. Yet, every single time I get up to lead services I say those words about the reanimating of the dead with every fiber of my being. Yesterday, I e...

Connecting with the past

A few months ago I had a craving for my father’s chicken fricassee.  If my father were still alive I would have called him up and he would have talked me through the process of making it.    My father is no longer alive so I turned to my cookbooks and the recipes I found for chicken fricassee were nothing at all like the stew of chicken necks, gizzards and wings in a watery sweet and sour tomato sauce that I enjoyed as a kid.  I assumed that the dish was an invention of my father’s. I then attempted to replicate the dish from my memory of it and failed.   A couple of weeks ago I saw an article on the internet, and I can’t remember where, that talked about Jewish fricassee  and it sounded an awful lot like the dish I was hankering after. This afternoon I went to the butcher and picked up all of the chicken elements of the dish, a couple of packages each of wings, necks and gizzards. My father never cooked directly from a cook book. He used to re...

Food friday - your grandmother's food processor

My grandmother bought my mother this wooden bowl and a chopping knife, known in Yiddish as a hock-messer, soon after my parents got married. Yes, she also got them a dairy set as well. these wooden bowls and chopping knives were a big part of food prep when I was growing up. meatloaf and meat balls were mixed in this bowl. Chopped liver was made in this bowl as well. Sundays we often made chicken salad for lunch made out of chicken left over from Shabbat chopped with vegetables and mayo. That too, was made in this bowl. When I was in college my parents got their first food processor and the chopping bowls were not used as much. Several years ago, my father asked if i would like the bowls and the hock-messers. I was happy to have them. I like the sheer physicality of chopping up a big bowl of stuff into teeny pieces. While the wooden bowls have stood up well to the years of use, the hock-messers had not. The bladed which were bolted into their handles, wobbled. The blades wouldn't ...