Do you ever use polyester blends in your quilts?
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13 years ago
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toolgranny
13 years agoUser
13 years agoRelated Discussions
Do you ever/did you ever get nervous?
Comments (20)Sure chicken stock can support growth of botulism. Any low acid food can, and meat and meat broths are low acid. I think everyone goes through that 'scared' to eat it phase. Especially so if they haven't watched an experienced canner a few times do a certain product. The first time I made saurkraut, and the fermentation started I freaked out. Nothing smelling that bad could surely be edible. I talked it over with a couple of experienced kraut makers, and even had one go down and inspect my 'work in progress' and guess what, when it was done.......it was so good. Try to keep things in perspective. If you use a method you know is current and safe, and you followed directions, and the product sealed well you are probably just fine. If you have any doubts whatsoever when it comes time to eat it, follow common sense. If it smells off, doesn't look right, is growing something, or the lid pops off like an explosion when you open it, for pity's sake don't even smell it. Dispose of it safely. If it looks fine and you still have doubts, heat it to the boiling point for twenty minutes. That will kill the bacteria and break down the toxins. I have read the stats on botulism poisoning each year at the CDC websites. If you disregard the cases of infant botulism and wound botulism there are relatively few cases of it from food consumption considering the amount of food preserved annually in this country. That's not going to help you if you are one of the cases, though, is it? In my case the only time I was concerned was when I canned up a huge surplus of potatoes in a good gardening year. Even commercially canned spuds will sometimes get cloudy liquid from the potatoes disintegrating in the heating process.......but it turned me off. I think I pitched them, and am really sure in retrospect they were probably wonderful and safe. I followed the directions to the T....See MoreConsidering this quilt, do you like yours??pic
Comments (9)Considering you are used to comforters and the weight of them..I would say you will need to layer blankets underneath to the the comfort of the weight and for warmth. I am a person who likes my bedding heavy to feel warm. I have a quilt on my bed right now and I have the top sheet, a down blanket, a little bit heavier (one of those plush blankets)over the down blanket, the quilt and then I have a throw on top...the throw is what I use in the LR when I'm watching tv and then bring it to bed with me for the top. I've thought about an electric blanket too, but once it shuts off, unless you leave it on all night, you will be cold without the weight of blankets..does that make sense? Your picture is sorta small, but the bedding looks pretty....See MoreHow do you design your quilts?
Comments (20)I always have a bunch of design ideas rattling around in my ADD brain waiting to try. As I play with my fabrics, I usually get inspired to try a bunch of them with one of those patterns. Sometimes I will buy a neutral to accompany some of the fabrics from my stash, but I try to get along without buying if at all possible. Sometimes I get obsessed with a pattern and will make it several times in different color combinations. These tend to be easy patterns without lots of half square triangles. I had EQ 5 on my old computer and enjoyed testing varied color combinations but I got bored with it and am not sorry I don't have it for my new MAC. I have used purchased patterns but usually make up my own designs. I aalso get a ot of inspiration from quilt shows, magazines and samples hanging in my local quilt shop. I often photograph them and figure out how they are made....See MoreDo you ever pick your tomatoes green?
Comments (9)I would not worry about the tomatoes that are on the ground. When I was a kid on the farm we only ate what we could produce on the farm. My grandmother used to plant about 1/4acre of totatoes from which she would can 500 to 600qts of tomatoes & tomato products every year, and I never saw the first tomato stake in her garden. I will say that staking tomatoes makes it much more convenient to pick them and you don't have to carefully tippi toe through the garden making sure you don't step on a plant or tomato, but stakes are not necessary for the production. Now in regard to picking green tomatoes. As was mentioned above, you can pick green tomatoes then store them at room temp and they will ripen in a few days. If you have a root cellar of other cool place to store them they will ripen a bit slower, but they will ripen, assuming of course that they are left long enough to ripen. Grandma used to select all the green tomatoes that were under 2" in diameter and she would can them in a mixed veggie medley with carrots, onions, whole cloves of garlic and tiny ears of corn and more often than not, the large green tomatoes were sliced, batter dipped and fried. Some of the green tomatoes were ground in her old hand crank food grinder and mixed with ripe tomatoes and her blend of secrete spices, then caned as a relish. Commercially all tomatoes are grown on the ground, then picked green as grass and shipped off to market. When they load the green tomatoes in a truck trailer they then put a small cylander of Nitrous-oxide gas(laughing gas) in the trailer and open the cylander just before closing the trailer doors. Nitrous-oxide is naturally produced by the tomatoes during the ripening process however by adding more nitrous it enhances the ripening process so all the tomatoes in the trailer will ripen at approximately the same time. Now here is a tip. If you pick green tomatoes and bring them in the house you can just place them in a sunny spot and they will slowly ripen, but if you wrap them in newspaper to retain the natural nitrous-oxide they will ripen much faster. On the other hand, if you buy tomatoes at the supermarket you should get them out of the plastic bag immediately when you get home, other wise the gas is contained in the plastic bag and you will have mushy tomatoes in two or three days....See Morecindykg23
13 years agoK8Orlando
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