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1  MISCELLANEOUS TOPICS / Stitch And BOTCH / Re: seam ripper love on: February 04, 2006 03:48:06 AM
I remember one day I couldn't find both my seam rippers, I didn't know what to do with myself Tongue
2  MISCELLANEOUS TOPICS / Stitch And BOTCH / Re: Do your skills improve? on: February 04, 2006 03:46:45 AM
They definitely improve. As well as the needle type check your stitch.. Jersey needs a stretch type stitch if your machine has one (if not even a zigzag is better than a straight stitch) due to the nature of the fabric. Don't give up though, practice makes perfect!
3  CLOTHING / Clothing for Curvaceous Craftsters: Discussion and Questions / Re: Fat girls and skirts.... on: February 04, 2006 03:36:34 AM
I'm a plus size girl (42 chest 38 waist if you want some idea of my size) and I practically live in skirts Grin
I love gothic lolita fashion so most of my skirts are puffy and worn with a petticoat underneath. Some say it emphasises their size but I find it make my waist look smaller (I don't have a very defined waist) and they're what I feel most comfortable in therefore I feel the most confident.
On the chafing in the summer.. I have a few pairs of gymshorts that I wear underneath my skirts or sometimes I wear bloomers.
My weight is rarely much of an issue to me, I just make clothes to fit or modify patterns to be bigger if needed Smiley
4  CLOTHING / Sewing Pattern Reviews / Re: questions on buying patterns online on: February 04, 2006 03:29:47 AM
I love the seller sailorsparadise on eBay. They have a lot of current/recently discontinued patterns for very cheap and they ship fast.
5  COOKING / Recipes and Cooking Tips / My first post: A great recipe for soft pretzels! on: February 04, 2006 03:22:05 AM
I fell in love with these when I first went to Florida and since they're hard to come by here in the UK I like to make them myself regularly (they're my carby guilty pleasure =) Here is the recipe I use in US standard and metric:

INGREDIENTS:

    * 1 1/3 cups warm water (110 degrees F/45 degrees C)
    * 2 tablespoons margarine
    * 1 1/2 tablespoons white sugar
    * 3/4 teaspoon salt
    * 4 cups all-purpose flour
    * 2 1/2 teaspoons active dry yeast
    * 4 cups water
    * 1 1/2 tablespoons baking soda
    * 2 tablespoons kosher salt

DIRECTIONS:

   1. In a large bowl, dissolve the yeast and sugar in the warm water. Proof for 5 minutes.
   2. Mix in butter or margarine, flour, and salt. Cut dough into short strips, roll into ropes, and shape into pretzels. Cover, and let rise on a greased baking sheet for about 45 minutes.
   3. In a cast iron or other nonaluminum pan, bring water and baking soda almost to a boil. Gently lower pretzels into water for about 1 minute, turning once. Do not let water come to a full boil. Remove pretzels, and return to greased baking sheet. Sprinkle with kosher salt.
   4. Bake at 475 degrees F (245 degrees C) for about 12 minutes.


INGREDIENTS:

    * 315 ml warm water (110 degrees F/45 degrees C)
    * 25 g margarine
    * 20 g white sugar
    * 5 g salt
    * 500 g all-purpose flour (plain flour)
    * 10 g active dry yeast
    * 950 ml water
    * 20 g baking soda
    * 30 g kosher salt (AFAIK this just means the large grained salt)

DIRECTIONS:

   1. In a large bowl, dissolve the yeast and sugar in the warm water. Proof for 5 minutes.
   2. Mix in butter or margarine, flour, and salt. Cut dough into short strips, roll into ropes, and shape into pretzels. Cover, and let rise on a greased baking sheet for about 45 minutes.
   3. In a cast iron or other nonaluminum pan, bring water and baking soda almost to a boil. Gently lower pretzels into water for about 1 minute, turning once. Do not let water come to a full boil. Remove pretzels, and return to greased baking sheet. Sprinkle with kosher salt.
   4. Bake at 475 degrees F (245 degrees C) for about 12 minutes.
Pages: [1]


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