I just wouldn't take my iPod into a steamy environment like that - the iPod is basically a little computer, so it's got some pretty sensitive parts in it.   

Heinz 57 makes a Chili Sauce that you can usually get in the same section of the grocery store with the ketchup - don't know if that's the same kind of Chili Sauce as what you're talking about though.  It does seem like it would be really tasty on potato wedges with sour cream!

Here is the explanation I found: 

Q Dear 100 Hour Board,
If milk is white (every cow I've ever milked had white milk, so let's assume this one is true) and cheese is made from milk (which, if you read labels is the natural order of things) why are there yellow/ORANGE cheeses (sticking with cheese made from cows' milk)?
And, using the same logic -- why is butter yellow?
- orange ya glad I asked?

A Dear orange,

Some cheeses are yellow/orange because there is more than JUST milk in there.   Taking a look at what's left of the label on my medium cheddar loaf, I see milk, salt, enzymes, and annatto.   Milk you've gone over, salt is self explanatory.   The enzymes help make milk into cheese.   Annatto is a tasteless vegetable dye used to give cheddar and some other cheeses their color.   So there you have it.

Why is butter yellow?   You'll notice that real butter is a much paler yellow than margarine.   Margarine and other vegetable oil spreads are yellower than butter because they include coloring.   Butter itself is primarily the fat from the cream of the milk.   Looking at my Cream of Weber butter (which I am going to use for caramels sometime soon) I see that in a 14g serving, there are 11g of fat.   Animal fat tends to have a whitish-yellow color, so it kinda makes sense that butter is yellow.   (BTW, the ingredients for the butter are cream and salt)

Ah, but do you love the midwestern goulash with hamburger, noodles and tomato sauce, or the true hungarian goulash made with paprika, potatoes and three different kinds of meat chunks

Funny thing is, I'm Southern born and raised (South Carolina), but I grew up on Hungarian Goulash.   Mom found a recipe in her Better Homes & Gardens Encyclopedia of Cooking, and Dad liked it, so it became part of her cooking repertoire.    I think she was looking for interesting variations on Dad's "meat and potatoes" requirements for meals. 

This pattern is from Hip Handbags by Valerie Van Arsdale Shrader:



Lining:


Reversed:


I saw the dragonfly fabric and had to make something with it.  This was fun!

If you've got really tight small stitches (like the hems on the dinner napkins I was reconstructing into a purse this weekend), you can use the pointy end to cut through a few stitches and then switch to using the ball end to slide inside the hem and cut the rest of the stitches. 

I'm not sure how to describe it, but you basically want the side pieces to meet the bottom pieces, matching up the side seam with the bottom seam.  The right sides will be together and the edges will all meet up.   You're almost pinching the side and the bottom together.  Then you pin the part you just pinched and just sew a straight line across - that then forms the bottom side edge of the bag when you turn it right side out.   You might try it with a piece of scrap fabric so that you can see how it looks once you've done it - it makes much more sense once you've seen it put together. 


Oh, edited to add that it really helps to press the seams open - this way you're matching two flat pieces of fabric and it's easier to see where the seams are. 

Is that last one made with a necktie?  The shape of the flap and the lining are what make me think of that.  Very cool stuff!!

food very big in the south that a lot of southerners take pride in making is southern barbeque.

OK, important distinction here.  In some parts of the US (and, I would assume, the rest of the world), barbecue refers to A) anything cooked on a grill or B) anything served with tomato-based "barbecue" sauce on it.   

Just to clarify, southern barbecue means
A)meat that has been slow-cooked (generally smoked) for a very long time
B)it usually is served with sauce, but the sauce varies regionally: 
Carolina-style is generally vinegar based, others are tomato based.  It even gets more specific than that - Columbia, SC is famous for its mustard-based sauce. The sauces usually come in varying levels of spiciness.    Different areas also use different meats.  I grew up on pulled (shredded) pork barbecue, some people eat only pork ribs, and in Kentucky they use a lot of lamb or mutton (or so I'm told - I hope to verify this on my next trip there). 

This was my makeup for a "Disco Vixens" party.  Unfortuntely, the photo does not do the eye makeup justice - lots of glam gold & bronze!