Text 618, 156 rader
Skriven 2008-01-11 17:37:46 av Janis Kracht (1:261/38)
    Kommentar till text 598 av Ruth Haffly (1:396/45.28)
Ärende: BlueWave                                                 [1]
====================================================================
Hi Ruth!

>> > Right now the Pfaff is in the shop for a tune up and (hopefully)
>> > replacement of part of the bobbin winder mechanism.  Got a call from
>> the > service man yesterday wanting to know when I bought the machine
>> (1987, > Frankfurt, Germany PX).  Seems it's a dinosaur and finding
>> the repair > parts may be hard.

>> Check online if all else fails.. maybe if you can find the part, you
>> can bring it to the repair shop.. or point them to the site.  I was

> I am; I'm "talking" to someone about it.  I have the impression that the
> repair man doesn't "do" on line.

Ah.. perhaps you can see if your repairman will accept you buying the part
online then.. might work out.

>> able to find parts for my ancient Singer Athena online, and actually
>> repaired the bobin hook myself.. I did have to buy a $10.00 copy of
>> the repair manual to do that though
>> <grin>..  but it works now instead of laying around "dead" <grin>.

> A $10. investment sure saved you big time!

Yeah, it was tricky getting it to work, but I figured I had nothing really to
lose :)

>> Your Pfaff sounds about as old as my poor Athena, but they sure don't
>> seem to make things like they used to :(

> Is that the Athena 2000 (or something like that) Singer sold in the mid
> 70s?  I was looking at it but my mom gave me her Futura 2 instead. I
> used that machine for about 10 years (It was one she bought in 1976,
> somewhat used.) until I got the Pfaff.

Yes, that's the one.. the Athena 2000.. I probably bought it in about 1979 or
something..  What a great machine that was :)  I made all the kids clothes plus
a bunch for myself :)

>> the > sewing room.  I'm sort of trying to get him to think about
>> getting a new > lap top and letting me keep this one with the PSW
>> software/interfaces on > it.

>> That would be handy :)  Does that model you have download designs?
>> I've only read about slightly later models.

> We can download them off the internet onto memory cards and then plug
> those into the machine. Lots of bells and whistles with this machine.

Super :)

>> > Do you read the Linux echo?  You've probably seen Steve's name
>> there. > We don't do Windows more than we have to.

>> I scan it now and then, but don't really read it very often.. I'm
>> running the Gentoo distribution of linux.. from what I remember most
>> over in the linux echo were running other distributions.. not that it
>> matters so much.. :) But Gentoo can be a little different in where it
>> "puts" packages, and how you do the updates, etc.

> OK, Steve likes Fedora and Red Hat.

I've never run Fedora but I'm familiar with it.  I did run RedHat before
switching to Gentoo.. I think that was just about when RedHat came out with
Fedora, IIRC.  Linux is just so stable, I love it.

>> Oh yeah, that is true :)  I remember when he was a little one, how it
>> was always great being able to find gifts for his birthday on the 5th
>> of Jan. after the holidays :) :)  Still true :)  We did the same this
>> year :)

> And how old is he now? (G)

Eh.. he's getting there Lol.. but the real kicker is my daughter, "the baby"
... in her thirties .. STILL can't get used to that idea :)


>>> =====Bolongnaise (Meat Sauce)===========

>> > Looks good; I can see a lot of similarities to my MIL's recipes but
>> a > few tweaks as well.

>> You may want to add some salt and pepper to that recipe at the end, I
>> normally don't since the other meats take care of it pretty much.. but
>> to each his own taste :)

> I use black pepper; we grind it fresh (actually a peppercorn blend is in
> the grinder now).  I don't bother adding salt to a lot of my cooking as

Sounds like my pepper grinder - I usually use a blend as well. Did you see
those disposable pepper corn grinders?  They look handy, but my pepper grinder
is great..

> most everything has salt added already. Usually the spicing takes care
> of the need to add extra salt.  I will use it in bread making as it
> helps control the yeast.

Yep, know what you mean.. we're about the same here.

>> >  Got me thinking about pasta with a no brainer
>> > marinara sauce for supper tonight (no brainer sauce for the 2 of us
>> is a > 6oz can of tomato paste, 3 cans water, a "pound" can of diced

>> Sounds good :) I always use whole tomatoes, just habit I guess <g>.

> Probably.  I used to not make it with any tomatoe other than the paste
> but have been playing with the recipe the last few years.  I thinkI'm
> the only one in the family that uses chunky tomatoes; Mom and several of
> my SILs use tomato puree.

>> Here's my recipe for Marina, it's very similar to what you do :)

> Enough to float a boat? I want a marinara, not a marina. (G)

<Laugh>.. I always have sauce in my fridge.. of some type <grin>.  For quick
pizza's, pasta.. that kind of thing.. when I make Pasta e Fagioli, I use a
scoop of sauce in it (not too much) instead of tomato paste.. or when I make
Roast Beef hash, I add it as well :)

========= Pasta e Fagioli:  Bean soup with Macaroni=========
2 tablespoons olive oil
1 small onion
1 stalk celery
4 slices bacon, or 1/4 cup prosciutto 1 clove garlic
1 small carrot
1 can white cannellini beans
3 tablespoons tomato paste, or 1/2 cup tomato sauce 1 1/2 quarts water
1 teaspoon  salt
1/2 teaspoon pepper
2 cups small macaroni, such as ditalini

Mince the prosciutto, onion, celery, carrot and garlic until the combination
resembles a paste.  A food processor does this easily. Heat olive oil in a soup
pot. Cook the paste on medioum heat for 5 minutes.  Add tomato paste or tomato
sauce, and stir to combine.  Allow to cook for 2 or 3 more minutes. Add the
beans with liquid from can, and crush a few of the beans on the side of the
pot.  Add the water, salt and pepper and bring to a boil. Add the macaroni to
the boiling soup, and reduce the heat to low.  Keep the soup at a low boil
until the soup is thick and the macaroni is done.  If the soup thickens too
much, you may have to add more water (Add it by the 1/2 cup). Taste for
seasoning.
=============

>> ======Marina Sauce =======
>> Olive Oil to cover bottom of pot (I use a RevereWare 2 1/2 quart pot

> Somewhat different but not too much so.  It's what makes each cook
> different.

That's the truth :)

Take care,
Janis

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