Text 9726, 117 rader
Skriven 2011-04-18 23:13:20 av Janis Kracht (1:261/38)
   Kommentar till text 9146 av Ruth Haffly (1:396/45.28)
Ärende: rosemary 944                                             [2]
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Hi Ruth,

>> > I've got a singer XL5000. Sometimes I think its brain is smarter
>> than > mine. (G)

>> hahaha know what you mean there.. :)  I think I went with the Futura
>> 350 since it seemed you could import more external designs, but now I
>> forget how true that is (g).  Anyway, both are good machines.  I think

> I've seen ads for, and in real life (in store) Futuras but never got
> into the technical details as I didn't need another empbroidery machine.

I can understand that :)  As long as it works for you, that's what counts.

>> I can see the details online, it also looks like a good machine :)
>> the thing that almost made me go for it was the bobbin, since it's
>> like the athena's I believe.. but the cost didn't justify that.

> It is a nice one; some of the bells & whistles are co- branded features
> with Brother machines.

Yep.. and a lot of the attachments will fit either machine.  I often use my
singer attachments on my brother cs-90 (think that's the name <g>).

> It's really neat, while working on an embroidry
> project, when the bobbin runs out. The machine will pause the embroidery
> work, wind a new bobbin and then go back to embroidering. It also
> rewinds the thread when it's done with a color.

THAT is a real timesaver.. it does sound like the Athena in that respect <g>..
I just have to make sure I remember to start out with enough bobbin thread, and
I'm ok.. It works well since with embroidery, I don't use regular thread.. I
use embroidery bobbin thread to save some money on that aspect.  I buy them
pre-wound in packs of 20 or something (g)

>> (weddings)

>>> I finally told my friend, 'go ahead ... set it up'   thinking she'd
>>> give up on it haha.. well, she got all
>>> the paper work, appointments and such  for us organized, set up etc.
>>> etc.. and that was it. :)


> And we've been married for 35 years, 6 months and some odd days now.
> Some even days as well. (G)

:).. we're very close to that as well.. we married on Dec. 4th.. oops!  ron
just told me it's the 3rd LOL.. 1971.  We have never really celebrated our
"aniversary".. I don't know, it just always seemed a silly thing to do. :)

>> Ouch.. that sounds bad :(  Is that where your wrists were broken? :(

> No, I did that when we were in Berlin, back in 1992. The only thing hurt
> was the car, a Pinto. We had it all loaded with wedding presents,
> heading from NY to NC and nothing was broken.

Glad to hear that.

>> Warwick).  My mom snuck notice to all our relatives in Scranton, so
>> everytone was there, though we'd initially planned a very small
>> affair.. I laughed at that when I saw their cars pull up "Oh, you've
>> having a wedding this weekend?  We just thought we come by for a visit
>> today" LOL  All worked out fine in the end though, and it was great
>> having everyone there after all :)

> Sounds neat. Don't you know there's no such thing as a small Italian
> wedding tho? (G) Ours ended up being rather small because a lot of
> family (on both sides) couldn't attend.

Ron's family was very small, so my family well outnumbered them.. His parents,
his brother, 2 of his aunts, meanwhile my grandparents, all 7 of my aunts and
uncles and their children came from "my side" (g)  Yes, I agree, I don't think
I've ever seen a small Italian wedding :)

>> have.  I skip the boxthorn seeds (g).  It's still a delicious broth
>> without them.

> OK, it implies that the taste wouldn't be quite the same. I usually make

I expect it gives it a good depth of taste so to speak.


> my stock with onion, celery, carrot, sometimes odds and ends of other
> vegetables and, of course, chicken. I'll usually saute the vegetables,
> then add the chicken, water and seasonings then let it simmer for a
> couple of hours. After that, I'll strain it, debone the chicken and let
> the stock boil down more (I like to use my 12 quart pot for it.) until
> it's more concentrated. The meat goes into part of it, with other
> veggies for soup that day; the rest of the stock is either frozen or put
> into the fridge for other things (as needed) over the next few days.

If I'm making broth for chinese cooking here's what I use:

 5 lbs chicken backs (preferably both) or 5 lbs chicken necks (preferably
both)
 1 large onion, peeled & roughly chopped
 3 scallions, halved
 3 carrots, roughly chopped
 3 stalks celery, roughly chopped
 1/2 head garlic (about 5-8 cloves)
 8 slices gingerroot
 1/3 cup mixed herbs (cilantro, basil, parsley, etc)
 5 black peppercorns
 1 tablespoon sea salt
 1/2 cup rice wine
 20 cups water (1.25 gallons)

I cover the above with water, bring it to a boil removing 'scum' as it
appears.. and then lower the heat to simmer for 3 or 4 hours.  I strain it, and
then sometimes return it to the pot to let it reduce some more to increase the
flavor.  I cool it to room temperature before I refridgerat it.

Take care,
janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)