Re: [lace-chat] bobbins
I rarely have more than one pillow/project going at a time, I find I need to concentrate on it to its conclusion.Occasionally if I am working on a bigger project and want to try out a tiny piece work with one of the domed pillows and complete it then back to the original. I do have strips of lace intended for projects which are an idea but dont always get made up (but better to have them in good condition and they can be put together when the right occasion arrives). I have little motifs in my folder I wanted to work the pattern but dont have an end use (but again they are there to be converted into gifts as and when). I used to keep a list of the pairs of bobbins given to me as gifts during my first few years lacemaking, but haven't counted them recently. I probably have 200 - 300 bobbins, (maybe more but I haven't counted in a very long time, all midlands and a batch of 20 large continentals (for use on russian or other tape). Trouble is my favourite are the ones that take the most thread and I use and reuse them all the time. Still it means I do one piece at a time, :-) Sue T Dorset UK Sue T Dorset, UK Bobbin Lace and Glass engravings http://www.hurwitzend.co.uk - Original Message - From: Sue Babbs I'll admit to having 3 lace projects currently on the go - involving around 600 bobbins between them. One Binche, which I haven't touched since Sweet Briar when Bobbi Donnelly got me hooked on a Tønder piece. This latter piece has about 10 repeats and a corner to go before being completed, which I plan to do while demonstrating at the Chicago Botanic Garden over 6th, 7th and 8th November. So I have put it away till then, as I need something to do while at the Fine Art of Fiber. So then I started a piece of Bucks. I don't usually have this many lace UFOs around the place. To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachnemodera...@yahoo.com.
[lace-chat] Help Please, from all you computer literates ...
Hi All, I am hoping for some help! Before he passed away after last Christmas, my husband updated our address lists, for Christmas cards, letters, birthday, anniversaries etc.However, in his wisdom, he password-protected it, so I can't access the wretched lists. I have tried all the passwords he used, but as yet, no joy! Does anyone have any suggestions?My son assures me that breaking the password is NOT the same as breaking the computer, but I am very much inclined to the latter... Take care of yourselves, and I will hope for some good advice, for which I thank you all in advance. Carol - Suffolk UK 'Deliver us, Lord, from every evil, and grant us peace in our day.' To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachnemodera...@yahoo.com.
[lace-chat] Re: dom in paris any other French chefs
I have had authentic French cousine here in the states near our little town. The chef was trained in France for that purpose and set up her restaurant in a town just down from where I live. It was a big to-do! This was back in the 70s and 80s. She since has moved on and went back to France I believe. But I do recall her French onion soup and is as you describe, David. I did find these links to supposedly authentic French onion soup that might be similar and worth a try. The sound yummy and already I am drooling!! http://www.theheartofnewengland.com/food-FrenchOnionSoup.html http://www.recipezaar.com/Authentic-French-Onion-Soup-Courtesy-of-Julia-Child-356428 Enjoy! Mark, aka Tatman website: http://www.tat-man.net blog: http://tatmantats.wordpress.com etsy shop: http://tatman.etsy.com Dear dominique, As I was cooking tonight I thought of you (despite not having a clue what you look like) and wondered whether you might happen to have a recipe for that wonderful REAL French Onion Soup. Mum's was never anything to write home about. I do recall in the earl 70s in London having it at a French cafe, and there seemed to be more onion than liquid. It had been cooked in individual cast iron bowls (forget that) and had grilled cheese and toast on top. YummoooHHH!!! I wonder whether we all make up pictures of each other in our minds??? I know I do, and they're probably far removed from the real thing. David in Ballarat To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachnemodera...@yahoo.com. To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachnemodera...@yahoo.com.
Re: [lace-chat] Re: dom in paris any other French chefs
Thanks for finding those links, Mark. I adore French onion soup, and have not been impressed with the recipes I have for it. If I spot it on a menu I hardly read any further! For those of us in the states, Trader Joe's do a pretty good frozen version Sue To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachnemodera...@yahoo.com.
[lace-chat] Re: Chestnut adventure
On Oct 22, 2009, at 19:20, Vicki Bradford wrote: I agree about the good smells and the questionable texture To each her own questions... g I've loved roasted chestnuts, their mealy mild sweetness an'all, ever since I had my first taste of them -- off a street brazier, near the Tower of London, some 20yrs ago. This past New Year's Eve, the host of the neighbourhood party, a Brit, had a huge bowl of them and I was the only taker. But, *what* a taker! I stood there and ate, and ate, and ate - he had to come by, periodcally, and refill my drink, because I was so busy eating -- till you could have rolled me home like a stuffed pig... The only other time I so totally lost myself to food was the night I discovered oysters, at the Christmas party given by the President of the Washington and Lee University (where my husband was chairman of the English Dept). As we were leaving, I saw a few people, half frozen and blue in the face, standing on the porch. Oysters? one asked. I didn't know what it was all about but my husband explained that they were shuckers, who opened (fresh, raw) oysters. And that they were doing it outside, because of the smell. Try one, he suggested. It took all my courage to try one (slimy, raw, *things*) and it took all his manly strength to drag me away after I did :) Took three shuckers to keep me hpppy, at the pace I was slurping the treat, and one person to keep the supply of lemon wedges going. Since I was *huge* with child (my son was born 6 weeks later), the jokes were as ripe as the smell, though they, too, had to be explained to me; I had no idea that raw oysters were supposed to be love food. -- Tamara P Duvallhttp://t-n-lace.net/ Lexington, Virginia, USA (Formerly of Warsaw, Poland) To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachnemodera...@yahoo.com.
