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11  SEWING IN GENERAL / Sewing in General: Discussion and Questions / Re: Newbie Questions on: March 13, 2012 02:53:35 AM
About the cat...

Make sure that you *always* put the thread away and/or cover the machine so that the cat cannot get at any of the thread. Cats have a tendency to eat thread, and that can kill them.

My cat survived, happily, but it was close.
12  SEWING IN GENERAL / Sewing in General: Discussion and Questions / Re: How do I preshrink fabric? on: March 07, 2012 05:54:51 PM
Yeah, I *always* zig zag the ends of the fabric before prewashing. And I always wash my fabrics before using.
13  COOKING / Recipes and Cooking Tips / Re: Butter Making on: March 03, 2012 03:38:32 AM
I freeze butter all the time, too. No problem.
14  CLOTHING / Clothing for Curvaceous Craftsters: Discussion and Questions / Re: Bramaggeddon (aka Building a better bra) on: February 19, 2012 04:52:02 AM
What you *could* do is find a bra that has cups that fit you perfectly, even though the bad will be too large, and disassemble that for your cups pattern. Then use your existing bra with the band that fits perfectly, disassemble, and use the perfectly fitting parts as templates for a bra pattern.
15  CLOTHING / Clothing for Curvaceous Craftsters: Discussion and Questions / Re: Bramaggeddon (aka Building a better bra) on: February 10, 2012 04:50:11 AM
If you have an existing bra that fits, take it apart and make a pattern. Barring that, you need a pattern with a 34 band and the equivalent cup size belonging to a 34k.

What you need to understand is that the cup size for a 34k is the same cup size as a 36j which equals the cup size of a 38i (are "i"s used where you are?), which is the same cup size as a 40h, which is the same as a 42g = 44f = 44e = 46d = 48c = 50b

With the caveat that I don't know exactly how the bra size works where you are, as in whether a ddd=f or the bra size progression goes d dd ddd e f g - that'll make a difference - but this gives you the general idea.

So if you have a pattern for a bra cup for a 48C, you can cobble it together with a 34 band size and make necessary adjustments.

There are also links upstream on resources that teach you how to make your own bra pattern.
16  CLOTHING / Clothing for Curvaceous Craftsters: Discussion and Questions / Re: Bramaggeddon (aka Building a better bra) on: February 06, 2012 04:15:05 AM
Read the thread. There's lots of info on where to obtain patterns and how to make them in the thread.
17  COOKING / Recipes and Cooking Tips / Re: Cooking with coconut on: October 15, 2011 12:47:12 AM
If you have specific recipes that aren't covered by the above suggestions, I'd suggest you post them here so we can help you brainstorm.

If it's dried coconut, such as for cakes or cookies, it can usually be easily substituted with any kind of chopped or sliced nut.

If it's coconut milk, it can frequently be replaced with cow or goat milk, or almond or soy or rice milk.

Coconut oil, just replace with another kind of oil.
18  COOKING / Recipes and Cooking Tips / Re: So I really suck at making icing. on: August 16, 2011 01:48:50 AM
I don't know that my brand will help you since I don't know where you are and if they're available there - odds are, they aren't.

Personally, I've never come across a bad tasting butter in Canada, Sri Lanka, or New Zealand, regardless of brand or how cheap or expensive it was. But when I lived in Canada and occasionally bought butter in the US, I didn't like that butter. It was somehow wrong, although I don't remember how or why. I also don't know what brand it was - it was far too long ago.

If there are variances in the quality of butter you have access to, buy one that tastes good as is. Use that.
19  COOKING / Recipes and Cooking Tips / Re: Cooking broccoli leaves? on: August 02, 2011 04:32:25 AM
I cook the broccoli leaves all the time, usually with the broccoli flowerettes and stems, but if you wanted to do it separately, you can cook it the same way you would cook other leafy vegetables. I don't have any recipes exactly... I do tend to chop the leaves fairly finely - they cook faster. I usually add some garlic, onion, salt, and pepper, and butter or ghee to my broccoli, so I'd be inclined to do it the same way. The other recipes I can think of would end up making it very much into a Sri Lankan mallung...
20  COOKING / Recipes and Cooking Tips / Re: So I really suck at making icing. on: August 02, 2011 04:25:52 AM
Yep, most margarines are partly water, up to 50% - it's used as calorie-reduction. If you're using margarine, not butter, that can be hugely contributing to your problems. Personally, I use butter only - it tastes great, far far better than margarine could ever hope to taste.

My buttercream icing consists of

115 grams (1/2 cup) butter, softened
350 grams (2 2/3 cups) confectioners’ sugar, sifted
7.5 grams (1 1/2 teaspoons) vanilla
50 grams (1/2) cup unsweetened cocoa powder, sifted (for medium)

with the addition of a teaspoon or two of cream if necessary. I provided my quantities since you didn't say how much of what you're using in your icing, infinitelyjen.
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