Re: [lace] Re: lace pins and finger tips
Well that is two of you suggesting this as a possible cause and although I have been using this pricker for several years I have had a new pin put in and it is further in than before. Better for some things in preparing patterns but I wonder if the part of the pin in use is thinner than before. It would be a good idea to check this out I think. Thank you for you input:-) Sue T Dorset UK Leonard Bazar wrote: Another cure, from Mrs Perryman among others, so fine for Honiton, is to make sure the needle in your pricker is large enough - I assume you are using a pre-pricked pattern. She recommends a size 8 for the standard 0.55mm pins. This does need a properly stuffed pillow if you're using a straw one, but there should be no problem with a polystyrene (or styro-whatever) one. Some 19th century parchments have quite large pinholes, so presumably the workers relied on the pillows to hold the pins - after all, that's what happens in freehand lace! If you are pricking as you go, it might help to use a pricker with a comfortable handle and pre-prick a few holes with it and then place your pins as you work. [EMAIL PROTECTED] - To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED] - To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace] any lace makers in Spain/
Hi, Vivienne here from Presencia. i have a customer who has a daughter in law in Spain, near Valencia, who wants to learn lace but using Midland bobbins and our pillows. Do any of you live in the area or know of any others she can meet? Many thanks, Vivienne - To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace] Lace in US postage...
Hello Everyone, I just came across this site where you can get specialized US postage. I put Lace in the Search and this is what I came up with. There are some here that you may find of interest. If you go through several pages you will find some other nice ones too. You can also put in different products under the Find dropdown. There are some pretty mousepads too. All disclaimers apply as I have never seen this site before. Enjoy. http://www.zazzle.com/lace+stamps Shirley in Freedom, Wisconsin where it is a beautiful Fall day today and the leaves are starting to change their color too. - To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
Re: [lace] Lace in US postage...
Not that long ago it became possible to design your own postage stamp, by submitting a picture and having it turned into a US postage stamp. Generally, this is so that you can put a personal picture stamp with your child on it on Christmas cards or invitations, or whatever. You will note that you only get 20 stamps for $17+ dollars, whereas US postage is 42 cents, just as it says on the stamps. So you are paying something of a premium for the stamps, which is why my darling daughter isn't on one as yet. It is interesting, though to see what stamps are being designed. One might be tempted to put one's greatest lace creation on a stamp, especially to send to lace friends. Devon Thein **Looking for simple solutions to your real-life financial challenges? Check out WalletPop for the latest news and information, tips and calculators. (http://www.walletpop.com/?NCID=emlcntuswall0001) - To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace] Alan Brown
For those many people who know Sheila Brown, she has just emailed me with the sad news that her husband Alan has just died after quite a siege with cancer. Some of you may already know this, but I thought others might not. Tess ([EMAIL PROTECTED]) - To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
RE: [lace-chat] pumpkin recipes?
We use left-over cooked pumpkin to make fritters :- 2 cups mashed cooked pumpkin 1 egg 2 teaspoons baking powder Pinch of salt 4 Tablespoons flour or just enough to thicken the mixture Mix the pumpkin and dry ingredients - the mixture must not be too thick Beat the egg and add. Heat a thin layer of oil in a frying pan and drop spoonful of mixture in the oil. Fry on both sides until golden brown. Sprinkle cinnamon and sugar over the fried fritters and serve with lemon wedges. Nice to eat on a cold day!! Jeanette Fischer, Western Cape, South Africa. __ Information from ESET NOD32 Antivirus, version of virus signature database 3466 (20080923) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
Re: [lace-chat] pumpkin recipes?
Dear Friends, You could consider Pumpkin Soup. You would have to roast the pumpkin first, then make the soup. Search Pumpkin Soup Recipe to get several versions. I found one but my computer won't let me copy the address and print it in this email. Here is the best Pumpkin Soup recipe sent to us by Julie in 1997:- One of my family's favorite fall dishes is Pumpkin Soup in a Pumpkin. The hard part can be finding appropriate pumpkins after Halloween. Cut a lid from and hollow out a pumpkin (8 to 10 pounds is a good size.) Inside the pumpkin, layer toasted bread (any kind of bread seems to work as long as it's good bread) with grated gruyere or other swiss cheese and sauteed chopped onion. I usually fill the pumpkin about 3/4 full. Sprinkle on a little nutmeg. Pour in scalded milk or cream, or half chicken broth and half milk or cream, to within an inch or so of the lid. Top with a bay leaf, and bake in the oven until the pumpkin is tender. It's safest to put it in a deep pan, just in case it springs a leak. Serve by scooping the pumpkin flesh with the filling and broth. I have also found that the tiny pumpkins often sold as decorations are outstandingly delicious! I steam them, cut lids, scoop out the seeds, and bake them with a ricotta custard or apple/raisin/sausage filling. Their flesh is creamier and more flavorful than pie pumpkin. Love, Julie via David in Ballarat To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] pumpkin recipes
We eat a lot of pumpkin. The suggested method in many recipes of cooking the pumpkin is to cut it up and remove the seeds, then cook it. Since pumpkins are so hard, this can be discouraging. I split it, place it face down on a baking sheet and bake it at 350 degrees until it's tender. After it cools so I can handle it, I scoop the seeds away from the flesh, then the flesh away from the skin. Much easier. Similar for the minis; bake them first, cut off the top, scoop out the seeds. I add brown sugar and a little butter and some cinnamon, put the lid back on top and warm it in the oven. Like a crustless pie for supper! When you cut off the top, slant the cut, rather than straight up and down. This leaves a lip so the lid doesn't fall in. Curried Pumpkin Soup 1 7-8 lb pumpkin 3 14 1/2 oz cans chicken broth 2 baking apples, peeled, cored and coarsely chopped 1 carrot, chopped 2 tsp grated ginger root 1 t curry powder 1/2 t ground cumin 6 slices bacon 1/4 c chopped onion 2 T sugar 1 c croutons In a large pot, combine the flesh, broth, apple, carrot, ginger root, curry and cumin. Bring to a boil, then reduce heat. Cover and simmer for 10-12 minutes or til vegetables are tender. cool slightly. Blend or process mixture, a third at a time til smooth. Simmer for 20 minutes. Meanwhile, in a skillet, cook the bacon till crisp. Remove and drain, reserving 1 T of the drippings. Cook onion and sugar in the drippings till onion is tender. Finely crumble bacon. Stir bacon and croutons into the skillet. Sprinkle bacon mixture atop soup in pumpkin. Makes 8 cups. Pumpkin Whoopie Pies Makes about 72 2 pies 2 egg yolks 2 c brown sugar 1 c vegetable oil 2 c pumpkin (1 can) 3 c flour 1 t ground cloves 1 t cinnamon 1 t ground ginger 1 t vanilla 1 t salt 1 t baking powder 1 t baking soda Beat egg yolks, sugar and oil. Add rest of ingredients, beat til smooth. Drop by teaspoons onto greased cookie sheet. Bake at 350 degrees for 12 minutes. Filling 2 egg whites, beaten till stiff. Add 1 ½ T vanilla 4 T milk 4 T flour 4 c powdered sugar 1 ½ c butter, softened Beat together. Use as filling between two cakes, placing them with the flat sides together. Pumpkin Soup With Sage And Ham 3 T butter 1onion; chopped 1carrot; chopped 1rib celery; chopped 1/2 tart apple; such as granny smith, peeled, cored, and diced 2 canned pumpkin puree 1/3 c dry white wine 1 T dried sage 1bay leaf 3 ½ c water 2 ½ c canned low-sodium chicken broth or homemade stock 1 ½ t salt ¼ t fresh-ground black pepper 1 ½ c diced ham 1 c Whole-berry cranberry sauce In a large pot, melt the butter over moderate heat. Add the onion, carrot, celery and apple and cook, stirring occasionally, until the onion is translucent, about 10 minutes. Stir in the pumpkin puree, wine, sage, and bay leaf. Add the water, broth, salt, and pepper and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 minutes. Add the ham and simmer, uncovered, until the vegetables are tender. Garnish with 2 tablespoons of the cranberry sauce on top of the soup in each bowl. Cherry Knobloch Chesapeake, Va USA To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] Pumpkin recipes
Here's one for the sweet tooth. Pumpkin Bars 4 well beaten eggs 1 cup vegetable oil 2 cups sugar 1 cup pumpkin, cooked 2 cup flour 1/2 teaspoon salt 2 teaspoons cinnamon 1 teaspoon baking powder 1 cup chopped nuts [walunts or pecans] Combine all ingredients and pour in greased jelly roll pan. Bake 350 degrees, 20 to 25 minutes. While still warm, frost with cream cheese frosting, top with nuts. Cream Cheese Frosting 1/2 box of powdered sugar 1/2 stick margarine 4 ounces of cream cheese 1/2 teaspoon vanilla Mix all ingredients well. For a faster frosting, you can purchase a can of cream cheese frosting in the bakery aisle at the grocers. Jane O'Connor [EMAIL PROTECTED] New Lenox, IL USA Life is like a roll of toilet paper. The closer it gets to the end, the faster it goes. So have fun, think 'good thoughts' only, learn to laugh at yourself and count your blessings! To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
Re: [lace-chat] Pumpkin recipes
That looks like a lot of oil Jane. Sue in EY On 24 Sep 2008, at 15:44, Jane O'Connor wrote: Here's one for the sweet tooth. Pumpkin Bars 4 well beaten eggs 1 cup vegetable oil 2 cups sugar 1 cup pumpkin, cooked 2 cup flour 1/2 teaspoon salt 2 teaspoons cinnamon 1 teaspoon baking powder 1 cup chopped nuts [walunts or pecans] Combine all ingredients and pour in greased jelly roll pan. Bake 350 degrees, 20 to 25 minutes. While still warm, frost with cream cheese frosting, top with nuts. Cream Cheese Frosting 1/2 box of powdered sugar 1/2 stick margarine 4 ounces of cream cheese 1/2 teaspoon vanilla Mix all ingredients well. To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
Re: [lace-chat] Pumpkin recipes
That looks like a lot of oil Jane. Yes, it does but it makes a large pan. I've made it many, many times and it turns out just fine. Over the weekend, I made a bundt cake and that also called for 1 cup of oil. I hesitated also but the cake is delicious, turned out just fine. Sometimes when recipes call for what seems to be too much oil, you can substitute half of that amount with applesauce. I haven't tried that with this recipe however. If you try it, let me know how it turns out. Jane O'Connor [EMAIL PROTECTED] New Lenox, IL USA Life is like a roll of toilet paper. The closer it gets to the end, the faster it goes. So have fun, think 'good thoughts' only, learn to laugh at yourself and count your blessings! To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
Re: [lace-chat] Pumpkin Scones
Sounds good David, but is the temperature right? If I did that in my stove I am sure I would be taking out cinders. :-) Janice Janice Blair Crystal Lake, 50 miles northwest of Chicago, Illinois, USA www.jblace.com www.landoflincolnlacemakers.com http://www.lacemakersofillinois.com --- On Wed, 9/24/08, David in Ballarat [EMAIL PROTECTED] wrote: From: David in Ballarat [EMAIL PROTECTED] Subject: [lace-chat] Pumpkin Scones To: Bev Walker [EMAIL PROTECTED], lace-chat@arachne.com Date: Wednesday, September 24, 2008, 3:00 AM Dear Bev and other Friends, I bought a beautiful big pie pumpkin from the market. I'd like to make something besides pumpkin pie, or plain cooked pumpkin (which we like as a veg.) - anyone got a different recipe to share? sweet or savoury ... please send to the chat list ;) Here's my Mum's Pumkin Scones. She was Jean Emily COLLYER (Nee McGARVIE) [1918 - 1993] of Pomborneit, Victoria, Australia Ingredients - 2.5 cups of Self Raising Flour - about 250gm butter or margarine - 1 cup of cooked mashed pumpkin - big pinch of salt - milk to form a dough Method:- - sift flour and salt into bowl (I usually don't bother) - break butter or margarine into teaspoons sized chunks and using your fingers rub it into the flour until all gone. - mix in mashed pumpkin - use milk to make the dough the right consistency for rolling out - don't roll too thin - about half to 3/4 of an inch - I use a small drinking glass dipped in flour to cut out scones. - glaze tops with a finger dipped in milk - bake in a hot oven (around 550F) for about 10 - 12 minutes. Eat hot and buttered - yummooh Variations:- INSTEAD of pumpkin:- - add a cup of grated cheese, then put some more on top. When making cheese scones, I also add a big pinch of cayenne pepper, or ground hot chilli. - OR a cup of chopped dates. If using dates, you might like to add some sugar to the original dough recipe. David in Ballarat To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED] To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] Pumpkin soup.
My DH makes this pumkin soup:- Dice an onion and garlic, and fry them in a saucepan till they are clear, not brown. Add a bit of curry powder and paprika powder, along with your seasonings and any herbs. Cut up the pumpkin and add to the saucepan, along with a diced potato( to thicken it). You can add some chopped celery, and/or diced green paprika (bell pepper), and parsley, if you wish. Add water to just cover, and bring to the boil. Simmer till it is all soft. Pass it all through a blender. It should be faily thick, not watery. Cool it a bit, and add some cream, and eat with crusty french bread stick, which has been buttered Yum!!! :) Regards from Liz in Melbourne. Oz [EMAIL PROTECTED] -- I am using the free version of SPAMfighter for home users. SPAMfighter has removed 254 spam emails to date. Paying users do not have this message in their emails. Get the free SPAMfighter here: http://www.spamfighter.com/len To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] pumpkin recipe thanks
Wow, everyone, such yummy recipes, and all so different. I'm going to buy another pie pumpkin, I'm going to have to try them all! Thank you for posting them, and any others! -- bye for now Bev in Shirley BC near Sooke on Vancouver Island, west coast of Canada To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
