I love teaching. I teach classes everywhere. If you'd like a workshop in your area, we can arrange it. Just send me an email letting me know where you are and what you'd like to learn. For classes that are already set up, you can check out the classes and workshops page.
I love making books. Artist books, journals, photo albums and I absolutely love making one-of-a-kinds. You can see my books throughout this blog, or by checking out my etsy shop, which is loaded with books.
I love my kids. So you get to see them on here occasionally. Jadon, my four year old likes to tell me that he's going to be a bookbinder and a photographer when he grows up. Both my sons love dipping their cookies.
I love my husband, Daniel. He introduced me to the whipped cream method. He's the photographer and you can see his website here: Heywood-Photography.com and his etsy shop (with fun illustrations!) here: DanielHeywood.etsy.com
Daniel and I both went to College at BYU-Idaho and received Bachelor's degrees. We now live in a small rural community and work at home with our businesses online. We both get to be home with the kids which is very fun and sometimes crazy during the winter months.
This blog is mostly for my bookbinding ventures, small and large. It also keeps my students up to date on classes and let's me show off the kids a bit to the grandparents.
If you have a topic you'd like covered on bookbinding or running a small business. Send me an email or leave a comment!
I love comments!!
~Karleigh Jae
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My favorite chocolate chip cookie recipe:
2 Cups Flour
1 tsp Baking Soda
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1 Cup Sugar
1 C Shortening (we use butter sometimes)
1 Cup Brown Sugar
2 Eggs
2 Cups Oats
1 Teaspoon Vanilla
2 Cups Semi-Sweet Chocolate Chips
2 Cups Shredded Unsweetened Coconut
1 Cup Walnuts or Pecans (or both)
Mix wet ingredients in a bowl. Mix dry ingredients in another bowl, then mix the wet ingredients and dry ingredients together and drop by spoonfuls onto a cookie sheet. Bake at 350 degrees for 12-15 minutes. We live at high altitude so the recipe may need a little less flour or more/less cooking time for where you live.
Remember the freshly made heavy whipped cream for dipping.
