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1  BATH AND BEAUTY / Bath and Beauty: Discussion and Questions / Ladies: thrush free bath products? on: October 21, 2011 01:23:40 PM
Hey, I wanted some advice really. I'm planning to make soaps, bath salts, lipbalms and body butters as Christmas gifts this year but my mum has a real problem with thrush infections if she uses any scented bath bubbles or soaps.

If I made bath salts/milk baths with just natural ingredients say just Epsom salt, sea salt and lavender essential oil with milk powder in the milk bath would that still cause a reaction? Does anyone have an experience with bath salts/milk baths causing infections?

I can't see a problem with the milk bath since the milk should keep the pH low, shouldn't it?  Huh

Any help would be much appreciated Smiley
2  NEEDLEWORK / Needlework: Discussion and Questions / Embroidered leather gloves? on: October 17, 2010 06:06:32 PM
Hey all, I just wanted a bit of advice ^.^

I'm thinking about embroidering my mother-in-law some leather gloves for Christmas. I've done some embroidery before but just on thin material, cotton, linen etc.

Anyone got any tips for embroidery on leather or anything I should know before I go wrecking gloves? Will normal embroidery needles and floss be ok?

Thanks in advance! Smiley
3  SEWING IN GENERAL / Sewing Machines: Discussion and Questions / Really old Singer on: October 23, 2009 12:21:45 PM
I've sort of inherited a really old electric singer machine. I know how to use new machines but never used anything like this. I'm going to use some scrap material and see if I can get it working but I thought I'd post on here to see if anyone knows how to use it or if anyone has any general tips on using old machines?

I'm not sure if it has a model number, it says "99k"on a little plaque on the arm near the base and a long number on the base itself (looks more like a serial number or something than a model number)
here's a pic anyway, incase anyone recognises it Smiley

(its still really dusty Cheesy )
Any help is appreciated Smiley
4  COOKING / Recipes and Cooking Tips / Blackberry season! Jam and Jam rolls (pic heavy) on: August 16, 2009 05:21:15 AM
Hey all,
It's blackberry season over here in the UK, loads of wild blackberries around to pick Cheesy
I've been making jam and used it for jam rolls last night/this morning and thought I'd share

Jam was pretty easy to make,
Equal amount of granulated sugar to fruit
juice of 1 lemon

First wash and measure the blackberries. Then warm up the granulated sugar in an ovenproof bowl in the oven at 190oc (around 370of) for 10 mins

put the blackberries into a pan. Mush them up a bit (I used a handblender but you can use a masher or even just a fork) add the lemon juice and warm it up.
Then add the warm sugar while stirring and carried on stirring until it had all dissolved.
Bring the mixture to the boil and boil while stirring for about 5 minutes, skimming the scum from the top (lighter coloured foam) with a slotted spoon then test to see if it has set.
To do this, remove the pan from the heat and take a small spoonful and put it in the fridge, when it's cooled if it forms a skin on top it's set, if it hasn't put the pan back on the heat and boil for a few more minutes.

Pour into a sterilised jar and allow to cool! (may sound scary but easy way to sterilise a jar is to wash it then put it in a hot oven for 10mins or so)

Use for the jam- jam rolls!! yummy
this is the same recipe I use for cinammon rolls, just a different filling Smiley I don't know where I got the recipe from, it's just been written in my book for ages
Ingredients (for 12 but i managed to get 17)
120ml milk
55g butter
120ml water
6g dried active yeast
100g white sugar
1 egg
380g plain flour

First add the yeast to the water (lukewarm) and a tsp of sugar and leave it for around 10mins until there's a froth on top.
warm the milk, add the butter, mix (so the butter melts) and allow to cool a little
combine the milk mixture, yeast mixture, egg and flour in a bowl to form a dough (you may need a little more flour) and knead for 8 mins. Cover and leave somewhere warm to double in size (around an hour)

Knockback the dough (knead to release the air) and roll into a rectangle shape about 1.5-2cm thick and spread with the blackberry jam, leaving 1cm clear on one of the long sides to allow the dough to stick once rolled

(its a rough rectangle, while rolling i pulled the edges to make sure it was a proper rectangle, its hard to roll such stretchy dough >.<)
starting with one of the long sides, roll the dough up with the clear edge being the last bit and cut slices about 2cm thick. Place on a greased backing tray spaced apart, cover loosely and rise. At this point you can allow them to double in size somewhere warm (for about an hour) or place them in a fridge overnight and get them out in the morning and allow to double in size in the morning (extra soft and yummy when they've been left overnight)

Bake in a preheated oven at 180oc (350of) for about 20minutes
Remove from the tray while warm or the jam sets and sticks them to the tray
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