I'm stupidly excited about this.......

I'm going to be a presenter at next year's inaugural Metal Clay Mojo retreat!  This is so exciting for me because I have an ego the size of Canada, and I love to hear myself maybe this won't be as exciting for you all:)

oooops...wrong conference!

Anyway, I had such a great time at this year's Metal Clay conference, meeting people I've only known online, and was bummed that it was to be the last one.  The lovely Lis-el Crowley stepped up and organized what looks to be an incredible new conference.   In fact, this is more my style of conference, with demo's, technical talk, me in the spotlight.....oh.....nevermind...

Please take a look at the website and sign up.  The best prices are for early registrants, and there is a generous time for cancellations if something comes up.  You will not regret's going to be a grand event.

My presentation is based on how I use photopolymer plates as design templates, rather than purely as texture mediums.  If I have one skill, it would be that I can take a project and come up with the most efficient way of doing it, to get the greatest result with the least amount of drama....basically, I'm lazy.  The plates are an enormous part of my business, and I can't wait to share.  There was a little blurb to that effect in my how to article in the recent Metal Clay Artist Magazine.

You'll have to buy the magazine to see the accompanying blurb:)

I'm quite comfortable talking about stuff that I'm confident about, but I may take a cue from the lovely Helga van Leipsig.  She did a great presentation at the recent conference, and had us all in stitches when she pointed out that she had written on her note cards....'Have a sip of water':).  Along those lines, I shall tape the following note to my forehead and have the attendees shout it out at regular intervals...

From wikipedia....Caesar or Bloody Caesar is a cocktail created and primarily consumed in Canada. It typically contains vodkaClamato (a proprietary blend of tomato juice and clam broth), hot sauce and Worcestershire sauce, and is served with ice in a large, celery salt-rimmed glass, typically garnished with a stalk of celery and wedge oflime.

It was invented in CalgaryAlberta in 1969 by restaurateur Walter Chell to celebrate the opening of a new Italian restaurant in the city. It quickly became a popular mixed drink within Canada where over 350 million Caesars are consumed annually and it has inspired numerous variants. However, the drink remains virtually unknown outside the country.

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