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A little extra global warming will mean a lot more habitat loss for plants and animals, study says - *By Deborah Netburn May 18 , 2018* *A polar bear walks in the Arctic National Wildlife Refuge. New research suggests that a small difference i...12 hours ago
Are you sure Trump didn’t sneak in?” #RoyalWedding - * Are you sure Trump didn’t sneak in?” #RoyalWedding * *If Trump show his face sic the corgis on him .*2 days ago
Friday, September 28, 2012
- 2" circle of lightweight muslin or flesh color fabric. (I found a 2" template by using the bottom of a can of spray adhesive.)
- 12" of 3" wide eyelet -- Cut as follows:
- One 6" piece for the body
- Two 3" pieces for the arms
- On the edge of the 2" circle, sew a running stitch to pull the edges together.
- Before you close the gathering, stuff the head.
- Stitch the back of the head closed.
- Knot and cut the thread.
- Roll the head to make it as round as possible.
- Glue hair to the head in the hair area of the head.
- Draw the face.
- Set aside for the glue to dry.
- Fold the arm and body pieces of eyelet in half matching the raw edges with the right sides together. (The wrong side is the side that has a chain stitch on the binding.)
- Seam each edge using a small seam allowance and zigzag the seam allowance.
- Turn right sides out.
- Place the bound edges of the arm sections inside each other and sew a running stitch through the bindings, leaving the center open.
- Place the arms on a length of pipe cleaner, leaving pipe cleaner extending beyond the arm edges.
- Pull the running stitch thread to tighten the arms to the pipe cleaner.
- Knot off the running stitch thread and cut it.
- Center the seam of the body section in the back of the body section.
- Sew a running stitch through the bound edge and gather the bound edge of the body section.
- Knot off the top to hold it in place. Do NOT cut the thread!
- Run the needle up through the head and back down again.
- Sew the head to the body where it "nests" into the body fabric.
- Push the needle up through the center of the head.
- Start to make a stitch in the top of the head to form a loop of thread.
- Form a thread chain that is long enough to use as a hanger. (about 3"}
- Anchor the chain back in the top of the head where the thread came up.
- Knot off in the "neck" area and cut the thread.
- Bend the arm pipe cleaners to form a circle so the ends of the arms just overlap.
- Trim and twist the ends of the pipe cleaners together just inside the arms.
- Slide the body into the arms.
- Hand sew the seam area of the arms to the back of the body to hold the arms in place.
- Use a spot of glue or hand stitch the ends of the sleeves in place to conceal the pipe cleaner.
- Form a circle about the size of the head out of an end of the gold pipe cleaner.
- Twist the pipe cleaner on itself to hold the circle.
- Bend the remaining pipe cleaner downward and trim, leaving about a quarter to a half inch of pipe cleaner.
- Glue the downward part of the halo to the back of the head to hold it in place.
- Sew a running stitch in the bound edge of the trim.
- Gather the wing using the running stitch.
- Fold the trim so that the bond edges are next to each other.
- Gather the trim so that it will lay flat with the bound edges next to each other.
- Sew the bound edges to each other forming the wing section.
- Repeat for the second wing.
- Place the raw ends of the wings on top of each other (overlapping 1/2 to 1").
- Gather the ends together and sew the wings to the back of the angel positioning as desired.
- The body was gathered at the part of the lace that ribbon can be run through and the narrower lace edge was folded downward as a collar.
- The narrow lace was removed for the sleeves and the area where ribbon can be run through was used as sleeve cuffs while the edge of the wide ribbon was gathered and attached t the back of the angel.
- The wings were made with un-gathered lace by gathering the entire piece of lace and achieving the desired effect.
Thursday, September 27, 2012
Tuesday, September 25, 2012
How to make it
- Toast bread and then butter it.
- Arrange the toast in a shallow baking dish.
- Sprinkle the raisins over the bread.
- Mix the sugar (reserving 2 tbsp), salt and eggs.
- Add the milk to the sugar/egg mixture and stir well.
- Pour the milk/sugar/egg mixture over the toast and let stand for 10 minutes.
- Mix remaining 2 tbsp sugar and cinnamon and sprinkle over pudding.
- Bake at 350F for about 35 minutes.
- Serve warm with cream, whipped cream or ice cream.
Saturday, September 22, 2012
Friday, September 21, 2012
Sewing Room Accessories
Use decorative stitches to enhance these useful sewing room accessories. A basket with a decoratively stitched liner holds thread and notions. A pretty case protects your favorite scissors. And the caddy slips easily under your machine and provides pockets for your most frequently used tools.
Materials and Supplies
2. Fuse stabilizer to wrong side of non-quilted fabric piece. Mark decorative stitch guidelines using fabric pencil as follows. On long edges, measure down 20”, and draw a line across the shorter width (you now have a 20” square marked). Draw lines from corner to corner, forming an X across the square. Mark edges at 3" intervals and draw diagonal lines using these marks.
3. Using built-in decorative stitches and metallic gold thread, stitch along each diagonal line, forming diamond shapes.
4. Using built-in alphabets and metallic gold thread, stitch sewing words (see example) at center of desired diamonds. Decorate remaining diamonds with built-in embroidery designs and rayon threads. Note: Rose design on photographed project is from Brother embroidery card No. 20.
5. Place embroidered piece and quilted piece right sides together, and stitch around edges, leaving an opening for turning. Clip corners. Turn. Press. Stitch opening closed.
6. Fold up end with no decorative stitching approximately 7" to form pocket. Pin in place. Topstitch around entire piece 1/4" in from edge.
7. Stitch vertical lines to divide pocket into various sizes.
1. Cut two scissors pocket fronts from plain burgundy fabric and two scissors pocket backs from quilted burgundy fabric.
2. Fuse stabilizer to wrong side of one pocket front piece. Decorate piece with built-in stitches in same manner as caddy.
3. Right sides together, stitch pocket front pieces, leaving a small opening for turning. Trim seam allowance at point. Turn right side out. Repeat with pocket back pieces.
4. Matching bottom point, place pocket front and back pieces together. Topstitch 1/4" in from side edges.
5. Cover ring with metallic braid. Tack ring to top edge and tassel to bottom point.
2. Using dimensions from last step, cut two pieces from non-quilted burgundy fabric and one piece from stabilizer.
3. Fuse stabilizer to wrong side of one cover piece.
4.Decorate stabilized piece in same manner as caddy.
5. Place pieces wrong sides together and serge edges; OR stitch pieces right sides together leaving an opening, clip corners, turn right side out, stitch opening closed, and edgestitch.
6. Place cover in basket. Pull one corner at a time and tie with 10" piece of ribbon.
Rice lovers, beware!
A new Consumer Reports study found about 60 different types of rice products from the US contained arsenic. The products include white and brown rice, organic rice baby cereal and rice breakfast cereals. The report said many of the products contain arsenic at "worrisome levels." In addition to being a carcinogen, long-term arsenic exposure can lead to chronic conditions, harm children's health later in life.
Consumer Reports recommends avoiding rice from "Texas, Louisiana, and Missouri," according to CBS News but gave the all-clear to rice from Asia. Philip Landrigan, a New York pediatrician, told CBS News high levels of arsenic are in the soil in Texas and Louisiana from a century of pesticide use for the cotton crop. He also said arsenic causes skin, lung, and bladder cancer.
The Food and Drug Administration responded to the report, and the concerns it has spawned, on its website.
"In looking at the research, there is an absence of the necessary scientific data that shows a causal relationship between those who consume higher levels of rice and rice products and the type of illnesses usually associated with arsenic. However, we are continuing to study this and note that other potential factors [of illness], such as other food in peoples’ diets," the FDA said.
The agency continued:
"Based on a preliminary review of FDA’s testing of approximately 200 initial samples of rice and rice products, we find that the results from Consumer Reports appear to be consistent with those we are reporting based on our initial testing .... While the levels reported are consistent with those released from Consumer Reports, FDA is continuing to collect and analyze 1,000 more samples in order to adequately cover the wide variety of rice types, geographical regions where rice is grown, and the extraordinary range of foods that contain rice as an ingredient."
Thursday, September 20, 2012
Wednesday, September 19, 2012
Tuesday, September 18, 2012
These are sinfully moist and chocolatey and are easy to prepare and bake
Chocolate Chocolate Chip Cupcakes
yields ~30 cupcakes
1 (18.25 oz.) package Devil's Food cake mix
1 (5.9 oz.) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 large eggs
1/2 cup warm water
2 cups miniature semisweet chocolate chips
Preheat oven to 350 degrees. Line cupcake pans with paper baking cups.
In a large bowl, sift together the cake and pudding mixes. Mix in sour cream, oil, beaten eggs, and water until just combined. Stir in the chocolate chips and pour batter into prepared cupcake pans. (I filled each cupcake with 3 tablespoons of batter.)
Bake for 20-24 minutes, until tops spring back when touched and a toothpick inserted comes out clean. Cook in pans for 5 minutes before removing to a cooking rack to cool completely.
Cookies and Cream Buttercream Frosting
2 sticks of unsalted butter, at room temperature
1 cup shortening, at room temperature
1/8 teaspoon salt
1 tablespoon pure vanilla extract
2 lbs. powdered sugar
4-6 tablespoons very cold milk
8 crushed Oreo cookies (cream filling removed before crushing)
Cream the butter and shortening in the bowl of a stand mixer. Add the salt and vanilla extract; combine well. Begin sifting in the powdered sugar in three or four parts, mixing thoroughly after each addition. After all the sugar has been added and mixed in, begin adding the milk slowly, one tablespoon at a time, until desired consistency is achieved (you may not use all of the milk). Fold in the crushed Oreo cookies. Frost cooled cupcakes as desired.
*I had just enough frosting for the 30 cupcakes
They are good and easy to make...No experience necessary
The researchers write that the laser, (erbium-doped yttrium aluminium garnet), or Er:YAG, propels a stream of medicine with the right force to almost painlessly enter the skin. The jet is slightly larger than the width of a human hair and can reach the speed of 30m (100ft) per second.
"The impacting jet pressure is higher than the skin tensile strength and thus causes the jet to smoothly penetrate into the targeted depth underneath the skin, without any splashback of the drug," said Prof Jack Yoh of Seoul National University, who led the study. Piston-like injectors are already in use, but jet strength and drug dose are more difficult to control.
"The laser-driven microjet injector can precisely control dose and the depth of drug penetration underneath the skin," said Prof Yoh. The laser can inject the drug up to several millimetres beneath the skin without any damage to the tissue. The innovators are starting work on injectors for clinical use.
Sunday, September 16, 2012
VILLA CARLOS PAZ, Argentina -
I’m sure I’m not the first person to think of this, but I’m glad I did, as I won’t make any other type of lemon frosting after this. I’ve been spoiled.
Lemon-Berry Cake and The Best Lemon Frosting EverFor the cake:
- 2 c. flour
- 2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. ground ginger (optional)
- 1 c. butter (2 sticks)
- 2 c. sugar
- 8 eggs
- 2 lemons, zested and juiced (about 1/2 c. juice)
- 1 tsp. pure lemon extract (optional, enhances lemon flavor but still lemony without it)
- 3 c. powdered sugar
- 1 c. butter (2 sticks), softened
- 2/3 c. lemon curd (or more, depending on taste and consistency)*
- 1 – 2 Tb. milk, optional if needed to lighten frosting
- 1-1/2 c. berry jam or preserves for filling (or 1 c. jam + 1/2 c. lemon curd)
- Make the cake: Heat oven to 350 degrees. Butter two 9-inch cake pans, line the bottoms with parchment paper and lightly butter the tops of the parchment.
- Using a mixer on medium speed, cream the butter and sugar until light – about 3 minutes. Add eggs, one at a time, mixing after each. Add lemon zest, juice, and extract (if using). Mix until smooth.
- Add the flour, baking powder, salt, and ginger (if using). Mix on low just until combined. Pour evenly into prepared pans.
- Bake 25 – 30 minutes, until a toothpick inserted in the middle of the cakes comes out clean. Remove and cool 10 minutes on a rack.
- Loosen edges with a knife and invert onto a cooling rack, remove parchment paper, and then turn right-side-up onto another cooling rack. Cool completely.
- Make the frosting: Cream the butter and lemon curd in the bowl of a mixer fitted with a whipping attachment. Add the powdered sugar a cup at a time.
- After all the sugar has been added, whip the frosting on high for a minute. Check the spreading consistency. If it seems thick, add a tablespoon of milk and whip again on high for a minute. Repeat if needed. The key to a light and airy frosting is whipping air into it, so keep whipping until it seems easy to spread. *If using a looser, homemade lemon curd start with smaller amount.
- Assemble the cake: Cut the cake layers in half to make four layers.
- Place one layer on a cake plate and spread with 1/2 c. of jam. Place second layer on top and spread this layer with 1/2 c. jam or lemon curd. Repeat with third layer, spreading with another 1/2 c. of jam and topping with the last layer (top of cake).
- Frost the sides of the cake with the lemon frosting, swirling the frosting with a knife. Finish by frosting the top, using the remaining frosting. Sprinkle with decorative, edible sugar pearls if desired.
P.S. - For the diabetic viewers or viewers who don't want to use a lot of refined sugar , use Equal confectioners' powder for the icing , the measurements are on the package .
Also use Equal sugar substitute for the cake ...you won't be able to tell the difference .
Saturday, September 15, 2012
Kate Middleton and hubby Prince William took their minds of the Duchess' topless photo scandal by scaling a giant tree yesterday during their trip to Sabah, Borneo.
The royal couple have been touring Southeast Asia, having previously visited Malaysia and Singapore.
Having already been published in France, an Italian gossip magazine Chi says they too plan to publish the infamous topless pics. The royal family, having already sued the French mag, is mulling their legal options should Chi go through with their plan.
Wednesday, September 12, 2012
A Rock Hill, N.C., woman knew something was in her attic when she heard a thump and then saw some nails start popping out from her bedroom ceiling one night.
Tracy, a mother of five, thought it might be an animal. She sent her older sons and nephew to check it out.
She told the Charlotte Observer she thought "there was some poltergeist stuff going on."
And what they found was surprising. It wasn't an animal. It was the woman's ex-boyfriend.
He came down from the attic without any explanation and left with a smile before police could arrive, the Observer reports.
The man had been living in the attic for about two weeks, WCNC reports, noting that the ex-boyfriend was recently released from jail.
"He had packed all the old coats and jackets into the heating unit and was sleeping in the heating unit," said Tracy, who did not reveal her last name.
There were also large plastic cups containing human waste, which explain how he relieved himself in his rooftop hideaway, WCNC reported.
Tracy's nephew told the Observer the man was able to peek through an air vent in the ceiling of the woman's bedroom.
"It's got me flabbergasted," she told the newspaper. "How can you look at someone through an air vent?"
Another mystery is how the man got in and out of the attic because the only access is through the lower level of the house.
She and the man had dated for about a year more than a decade ago, she told the Observer. She had called it off after he became involved in petty crime, she said. He helped her install some doors in her house about a year ago and that was the last she saw of him—until she saw him come down from her attic.
Tracy has changed her locks, the newspaper reports. But her children are still afraid to sleep in their bedrooms.
She hopes the man is located and charged with a crime.
"I want him to be charged with it," she told the Observer. "It could be somebody else he does the same thing to, but she might not be so lucky."
Story from Rogers Yahoo...by Ron Recinto
Monday, September 10, 2012
LONDON -- Buckingham Palace says one of Queen Elizabeth II's corgis, who took a star turn in the James Bond sketch during the Olympics opening ceremony, has died.
Monty and two other of the queen's beloved corgis appeared in a James Bond sketch during the opening ceremony, greeting Daniel Craig's James Bond as he arrived at the palace to accept a mission from the monarch.
The palace on Sunday confirmed that Monty – who was previously owned by the Queen Mother – had died. It did not provide details on when or how Monty died, or the age of the dog, but added that another of the queen's pets, dachshund-corgi crossbreed Cider, also had died.
With the death of Monty, Queen Elizabeth II now has two corgis in the palace – Willow and Holly – both of whom also appeared in the Olympics sketch.
PICs know Monty was well loved and will be sadly missed .
Sympathy to the Queen and her family. No matter what your station in life, the loss of a pet is difficult.
Pets are very important to people royal or otherwise. Pets are often more reliable and protective than humans I am sorry to say.
Sunday, September 9, 2012
You can get a load of these from the thrift store....
* Get pure wool pullover sweaters and throw them in the washing machine (hot water then lay flat to dry) to shrink and felt them. Do it a few times to make sure the fabric is thick and sturdy and well felted....
*When you get them nicely felted, carefully remove the sleeves and you basically have your tote....
* Cut a square section out around the neck, front and back and tidy up all the raw edges by machine top stitching and then trimming or by using small blanket stitching or even using colored binding tape as an edging....
* The shoulder pieces are the straps. Fold straps in half with wrong sides together and join edges....
* Make sure the sweater's side seams are at the front and back of your tote so your handles are in the right position for holding....*All you need is a bottom seam (two choices) either just sew the bottom shut or insert a gusset....See diagram for cutting below....
* Leave them plain or decorate with buttons and bows. You be the creative one now.
* You can add an outside pocket made from one of the sleeves or make decorative roses from the left over fabric....*
**More ideas....You can make leg warmers from the sleeves or cut squares from old sweaters and make a patchwork blanket or throw
Thursday, September 6, 2012
If you ask me, strawberries just might be the world’s most perfect fruit. Well, pretty darn near perfect as long as they’re ripe and clean. Decadent enough to be considered dessert on their own, they most certainly don’t need artificially flavored Jello and food coloring to bring out the best in them. So here is a strawberry cake from scratch that is light and delicious.
- For the strawberry puree:
- 24 oz very ripe strawberries, hulled (or no-sugar-added frozen strawberries)
- 1-2 tsp sugar (optional)
- For the cake:
- 1/4-1/2 cup milk, at room temperature
- 6 large egg whites, room temperature (4 whole eggs can be substituted, per reader comments)
- 2 tsp vanilla extract
- 2 1/4 cup cake flour, sifted
- 1 3/4 cup sugar
- 4 tsp baking powder
- 1 tsp salt
- 12 Tbsp unsalted butter (1 1/2 sticks), at room temp
- 2 stick of butter, at room temp
- 6 cups powdered sugar
- 5 Tbsp milk
- 2 tsp vanilla extract
- 1/4 tsp almond extract
- pinch of salt
- 1 vanilla bean pod, optional
- a few drops of food coloring, optional
- If frozen strawberries in whatever form (sliced, whole, etc) and in whatever container/bag you have them in. Pour into a fine strainer placed over a bowl and let sit. Lightly toss the strawberries occasionally to remove any pockets of excess liquid. Reserve the liquid for another use or discard (see FAQ above for alternate use of the liquid).
- If using fresh strawberries, just hull, slice and toss with a teaspoon or two of sugar and cover. Let them sit at room temperature for a couple of hours, until nice and juicy.
- Place strawberries in a food processor or blender and puree.
- Reserve 3/4 cup puree for the cake. (If you are using the cooked puree method from the FAQ above, you will only use 1/2 cup puree.)
- Use leftover puree to fill the cake or fold into the frosting, if desired (you will not have leftover puree if you use the cooked puree method). It's also fabulous spooned over ice cream... and eaten straight with a spoon.
- Preheat oven to 350 degrees and prepare two 8- or 9-inch pans: spray inside with baking spray with flour (or use some sort of grease/flour combination).
- In small bowl, combine puree, milk (if you used the cooked puree method in the FAQ above, you'll use 1/2 cup of milk and 1/2 cup of puree; if you did not cook your puree, use 1/4 cup of milk and 3/4 cup of puree), egg, vanilla and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.
- Add wet ingredients and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds.
- Note: The batter will not get any pinker in the oven so if you're disappointed in the color from your berries, maybe consider adding a drop or two of pink or red food coloring.
- Divide the batter evenly among the pans and smooth tops.
- Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours).
- Place all ingredients in your mixer bowl. Beat on low just until you have no more dry streaks of powdered sugar. (Add a bit of food coloring/gel here, if using. If using a vanilla bean, split the pod in half, scrape with the edge of your knife, and add the scrapings to the mixer bowl.)
- Turn to high and whip for 3-4 minutes, until light, fluffy, and smooth, stopping once to scrape down the sides.
- Transfer to a pastry bag fitted with a large star tip (I use a Wilton 1M).
- Extra frosting can be stored in the fridge for quite a while. Bring to room temp and whip for a couple of minutes before using.
Monday, September 3, 2012
Brown Butter SnickerdoodlesThese are great cookies, I mean yummy great. And they make great milk dunkers for kids ( or grown-ups).
Yield: 2 to 3 dozen cookiesPrep Time: 20 minCook Time: 15 minSnickerdoodle fanatic and brown butter fan here! Combined, they are a perfect match...
1 cup butter
1 1/2 cups granulated white sugar
2 large eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated white sugar
2 teaspoons ground cinnamon
Directions:1. In a small saucepan, melt butter at medium heat. Reduce to simmer and stir until butter turns golden brown. Remove from heat and let cool.
2. In a large bowl, whisk together cooled butter, sugar and eggs.
3. Sift dry ingredients together and stir into wet mixture. Cover bowl and chill dough in refrigerator until firm.
4. Preheat oven to 375 degrees F.
5. Roll dough into small balls (about 1 1/2 Tablespoons of dough per ball). Roll balls in mixture of cinnamon and sugar, and place on ungreased baking sheet.
6. Bake 8-10 minutes until cookies are flattened and crinkly.
Dark purple concord grapes are rich in antioxidants and can help keep your immune system healthy. Try them in this healthy Waldorf salad
Here are five big reasons to enjoy concord grapes:
1. Decrease blood pressure with concord grapes: Concord grapes contain many flavonoids, including resveratrol, which can help decrease blood pressure by improving the fluidity of the blood. Resveratrol also relaxes the arterial walls to allow adequate circulation and decrease the pressure in the arteries.
2. Concord grapes are anti-inflammatory: Concord grapes contain a variety of polyphenols that can reduce the inflammatory response in the body. These grapes also have the antioxidant ability to mop up free radicals in the body and keep you looking younger, longer.
3. Eat grapes to stay sharp: Many degenerative diseases, including Alzheimer’s and dementia, begin with the accumulation of certain proteins and foreign bodies in the brain. Concord grapes have been shown to prevent the accumulation of these potentially harmful substances. This helps keep your brain sharp and your nervous system healthy.
4. Boost your immunity with concord grapes: Concord grapes have been shown to increase the production of the cells in our body that fight off disease and foreign invaders. Boosting these natural killer cells and T-cells will keep your immune system in tip-top shape during cold and flu season.
5. Concord grapes maintain healthy breast tissue: Concord grapes contain resveratrol, which protects the DNA in our cells against mutations that occur. Studies show that resveratrol is specifically beneficial in protecting breast tissue from the mutations that can take place in certain breast cancers.
Waldorf salad is often served with a creamy dressing, but in this incredibly healthy version, the sweetness of the grapes speaks for itself. Walnut oil is a source of omega-3 fatty acids that augment the heart and brain benefits of the grapes.
2 cups red apples, diced
2 cups green apples, diced
4 stalks celery, diced
2 cups concord grapes, seedless
1 cup walnuts
4 tablespoons walnut oil
2 tablespoon apple cider vinegar
1/2 teaspoon salt
1. Toss together the apples, celery, grapes, and walnuts in a large bowl; set aside.
2. In a small bowl, whisk together the walnut oil, apple cider vinegar and salt.
3. Toss together and serve.
Makes 6 servings.