When working point ground the "Ulrike" way, we are advised to use fat
pins for honeycomb and picots and thin pins for the rest. Different heads
would be nice, so I would know which is which during the work, and
especially while sorting the pins afterwards.
It doesn't help me follow, though. With
Unless the reason that the meat in the US is flavorless is that it is
grain fed, and flavorless industrial grain at that. I know it makes a
difference to the taste of milk based on what cows eat. I'm sure it
also makes a difference in the taste of the meat. We might need the
fat in the
Well, it is clearly time for me to get off my procrastinating couch and
write about my Arachne Heart.
I did a torchon heart pattern with a black ground and red workers, to
match the black and red of the fabric. The worker was two threads, one
plain and one metallic. I strung red beads on the
I realize that this was last discussed back in July and I'm several
months behind on chat, but I didn't see the answer to this one that I know.
Apparently, says my friend and fellow lacemaker Sue the Linguist, dove
as the past tense of dive is a back-formation in American English. It
sounds
