Text 31778, 114 rader
Skriven 2015-10-09 06:01:00 av Dave Drum (89966.cooks)
  Kommentar till text 31732 av Ruth Haffly (1:396/45.28)
Ärende: Re: Moving
==================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> That's half of my number of sewing machines, plus I have a serger. (G)

 DD> The newer is a nice Singer that I scored when the local ShopKo closed.
 DD> It had been on the shelf at $139.95 and I grabbed the last (still
 DD> boxed) one for $34.95. Even had I remember the e-Bay machine (at the
 DD> time) I'd have grabbed this one.

 RH> Sounds like it's a good machine for all around use.

 DD> I got it mainly because it will sew on buttons and to patch the
 DD> breaches in my breeches.

 RH> I sew buttons on by hand 99% of the time. The trick to doing it by
 RH> machine is making sure you are lined up EXACTLY! right on the holes;
 RH> I've been just a bit off sometimes. Then the needle hits the button
 RH> itself and both the button & needle will break. As for breaches on
 RH> breeches (and other garments), they're generally easily mendable. I've
 RH> done quite a bit of that kind of sewing, as well as tweaking/restyling
 RH> for a better fit.

I have a numbness in the thumb, index and signaling fingers of my right hand.
It doesn't affect most things I do - like typing or eating. But, it makes
sewing a bit iffy. I used "bachelor buttons" for a bit. But they are sometimes
unreliable if not whammered into place just so. So, I use the machine - but,
turn the crank by hand for buttons. It's as fast as "by hand with a thimble"
and probably neater looking.

I am due to buy another round of work pants (Dickies) as the waist has shrunk
another size and some of the bigger, baggier pants are nearing the end of their
useful life as clothing. That's six buttons per - times three. 18 buttons to
attach. I do salvage the buttons from the pants that I retire - darned things
are getting 'spensive.

 DD> Currently I am fighting with the electronic dead bolt on the front
 DD> door. I suppose it's a nice idea. But, p*** poor execution. Once I got
 DD> it open it there was no way to keep the bolt retracted so I could
 DD> close the door normally. I wound up disassembling the dratted thing. I
 DD> see a trip to Menard's for a new lock-set in my future.

 RH> The joys of home ownership! One of the first things Steve did once we
 RH> signed for this house and got the keys was to change the locks. He put
 RH> in new door handles (levers, not knobs) and added a locking storm door
 RH> to the front. Lowe's and Home Depot have gotten a good bit of money
 RH> from him this past year. (G)

 DD> I was always going to replace the knobs with levers. This has moved up
 DD> the schedule. I prefer the levers on the entry doors for a number of
 DD> reasons - mainly because if the hands are full one can open the door
 DD> with an elbow or prehensile toe.

 RH> We first encountered them when we lived in Germany. They are very handy
 RH> but you have to watch that you don't catch a sleeve or a belt loop or
 RH> similar on. That can bring you up rather short. (G) After my parents
 RH> went to Germany, they replaced most of their interior door knobs with
 RH> the lever type. It made life much easier for Mom in her later years
 RH> with her arthritis.

I may do the interior doors - especially the one on the bathroom that way.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pride of Gloucester
 Categories: Seafood, Breads, Cheese, Herbs, Vegetables
      Yield: 7 servings

      2 lb Whiting filets; in 3 pieces
           - each
      2 lg Eggs
           Grated Parmesan

MMMMM-------------------------BREADING------------------------------
    3/4 c  Bread crumbs
    1/4 c  Grated Romano cheese
      1 cl (large) garlic; minced
    1/4 ts Pepper
      1 ts Salt
      2 tb Chopped parsley

MMMMM---------------------------SAUCE-------------------------------
      2 c  Onion; sliced
      2 c  Bell pepper; sliced
      2 c  Stewed tomatos
           Salt & pepper

  Mix the ingredients for the breading. Beat the eggs and
  dip the fish into the eggs. Roll in the breading mixture.
  Fry in 3/4 cup of hot oil. Set filets aside. Drain oil
  left from frying into a sauce pan.

  MAKE THE SAUCE: Add the vegetables and salt and peppr to
  the sauce pan and cook until onions and peppers are
  tender. 

  Arrange the fish in a baking dish and pour sauce over.
  Bake, covered, in a 350øF/175øC oven for 30 minutes. If
  desired cook 1 pound vermicelli and arrange fish and
  sauce using the pasta as a bed. Sprinkle with Parmesan.

  Makes 6 to 8 servings

  RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife
  Cooks - Written and complied by The Fishermen's Wives of
  Gloucester & The Cape Ann League of Women Voters

  Uncle Dirty Dave's Archives

MMMMM

... I get a lot of cracks about my hair, mostly from men who don't have any.
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