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1  PURSES, BAGS, WALLETS / Purses, Bags, Wallets: Completed Projects: General / A new wristlet and tote from Keyka Lou patterns! on: August 20, 2009 10:34:38 AM
I've been a fan of Keyla Lou's wonderful patterns for a long time and I thought it was about time to finally share something with you...
I love all her patterns 'cause they're very easy to follow, the instructions are very detailed and you can make beautiful accessories by just using a tiny bit of fabric!

The first one is the Garden Party Wristlet, made out of this fabric that I've had for a while but hadn't dared cutting into yet! I needed something small enough to bring with me at shows but roomy enough to fit my glasses, wallet, a package of tissues, lip balm, mirror, keys...it's amazing what it fits!!!

The second one is the Lots of pockets tote, well, a variation...I put a zipper at the top as closure instead of the tab. The red & black leopard fabric used to be a pair of pants that I bought on Ebay, waaaaaaaay too big for me so I made a passport sleeve (also from Keyka Lou) and a small wallet (this time my own pattern) and now I have the purse to match!   Cheesy

2  EUROPE / SCANDINAVIAN/NORDIC / Fabrics in Malm? on: August 15, 2007 11:09:14 AM
Hey y'all!  Smiley

I'm going to be in Malm next week and was wondering if anyone here can please tip me on cool fabric stores...?
Anything from luxurious fabrics (just to torture myself and drool) to affordable ones, any tip is welcome.

Thank you in advance!

3  MISCELLANEOUS TOPICS / Discussion and Questions / Free photo resizing software! on: July 26, 2007 02:33:49 AM
Hey y'all!  Cheesy
I'm not sure if this is the right thread but hopefully this will reach all those of you who need a fast and easy way to resize pix before posting them on here.
I LOVE scrolling through the new projects and I noticed that a lot of posts have really heavy images so here's a tip...
I found this awesome FREE software that helps you resize a whole folder with just a click. I know this sounds like spam but it's not, promise!
Dowload it and check it out, I found it on here: http://www.realfiletools.com/free/photo-resize.htm
but if you just google "Photo Resize Magic" you can find it from other sources as well.
Basically all you have to do once you get the program running is set a few specs for the size/resolution you want, select the (source) folder containing the pictures you want to resize and (if you want to keep the originals in high resolution) make a new (target) folder for the smaller versions, click and...DONE!
The specs settings are really easy to figure out, you can resize by percentage, some standard resolution sizes or customize by dpi. It's super basic and super easy. I use it myself and it saves me TONS of time. Before this I used to do every picture one by one and it was a drag. Now I can get images ready for uploading on my site in a fraction of the time.
I hope this helps! Smiley
4  COOKING / Vegetarian / Vegan / Vegan delight! Chocolate cake with a (booze) twist. on: May 17, 2005 05:12:59 AM
Not sure if a post like this exists already but this is a dead-easy cake to make, super soft, moist and can be "customized" to taste... The super strict vegan might wanna lay off the rum though...

Ingredients for the cake:
6 tablespoons cocoa powder (pure, no sugar)
2 teaspoons baking powder
2 teaspoons bicarbonate of soda
450 g / 15.8 oz. flour
300/350 g / 10.6 / 12.3 oz. sugar (depending on how much of a sweet-tooth you are!)
125 ml / half a cup vegetable oil
300 ml / 1 1/4 cup water
2 tablespoons white vinegar
2 teaspoons vanilla extract
1 jar of jam
Rhum (when possible Stroh Rum 80%)

For the cake:

Preheat the oven at 180 C (about 360 Fahrenheit)
I use brown sugar but blitz it before use so it's fine, kinda like caster sugar. Sift all the dry ingredients and mix them with the sugar.
Combine the wet ingredients in a separate bowl and stir a bit, then pour them into the dry ingredients and stir or beat until it gets all smooth.
Grease the cake tin (I use a springform, makes it easier to get the cake out limiting the damage...) and pour the mix. I usually bake it for 50 minutes, check with a wooden toothpick if you don't trust your oven (like I do...).
Take the cake out of the oven and let it cool down. Once it's settled, remove the springform, slice the cake in half, sprinkle both halves with a bit of rum, fill the middle with whatever jam or cream you like. I usually go for cherrie jam spiked with a bit of rum, it takes off the super sweet edge of some jams and gives it the extra kick  Wink

For the icing:
(taken from Easy Vegan Cooking)
55g / 1.9 oz veggie margarine
30g / 1 oz cocoa powder
4 tablespoons of soy milk
140g / 4.9 oz brown sugar
1 teaspoon vanilla essence

Combine the first four ingredients in a saucepan and bring them to the boil slowly, stirring constantly.
Boil for one minute.
Remove from the heat and beat until cold. Add the vanilla essence and spread the icing on the cake.

For both the cake, and the icing I always add a little bag of vanilla sugar or vanilla essence, but that is an extra...
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