Calling marble lovers who went with Quartz!
amyabernathy1
7 years ago
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Pennie Heath
7 years agoRelated Discussions
Calling all hoya lovers
Comments (36)I like vampire stuff too, most ghost stories as well, especially real old ones. I read some Anne Rice, but I felt that she could never top The Vampire Lestat, and I really didn't read much of her stuff past that one. One of my favorite vampire stories is "Carmilla" - not really a short story, more like a novella, written by Sheridan LeFanu. The story centered around a female vampire and her female victim, which I think caused a bit of a scandal in it's time. The author died in 1873, so the story must have been written before Dracula. ...sorry all, vampires and hoyas do not mix....though actually some hoyas only have a strong scent AT NIGHT and might even be pollinated by moths and SMALL BATS...so maybe there IS a connection between vampires and hoyas.... Those little white hanging pots are great, though - only 5" and that isn't so much bigger than what you are using now...and they are great "trainers" for little plants that aren't ready for the "big" 6" baskets. I am all out of them, I have one left, I need to order some but I would like to try to find them in dark green....See MoreApril Lotto- Calling all kitty lovers!
Comments (52)svanessa- 3 Vicky-1 stitches - 1 crafteedee -1 patti60- 2 calliope-1 lrfrank65- 2 lrfrank65- Please send me an e-mail and I'll send you my address as you don't have one available to me. Thank you Vicky...See MoreCalling Danby marble owners
Comments (22)Malhgold! Great to see you! Here's my version of a Giada DL recipe. We love, love this dish. My 7 and 3 y.o. have been eating this for more than a year, capers and all! Penne with Brown Butter, Arugula, Tomatoes, and Toasted Pine Nuts Dressing: Whisk together 1/4 evoo 1 lemon zested and juiced 2 teaspoons salt 1/2 teaspoon freshly ground black pepper Pasta: 1 pound penne rigate pasta or whatever fun shape you like 1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temp 4 or more cups baby arugula 1 or more cup cherry or grape tomatoes, halved 1 cup grated Parmesan 1/2 or more cup toasted pine nuts 3 or more tablespoons capers, rinsed and drained Directions: Cook pasta until al dente. Drain and reserve about 1 cup of the pasta water. In a high-sided skillet, whisk the butter over medium heat until nutty and brown, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, pine nuts, and capers. Toss until coated. Then add parmesan. If necessary to lossen the sauce, stir in the reserved pasta water, 1 tablespoon at a time. Eat up! Sorry for the hijack, Kay! On topic, I think it's about time for me to reseal also. I used, and will use, Miracle 511 Inpregnator Sealer. No need to strip prior to resealing....See MoreCalling all flour sack towel lovers!
Comments (35)Hi Monaw, First of all, thank you so much for writing such a great content! I've grown up in a house where my grandmom and mom always had "real" flour sack towels in the kitchen. I've been always a great fan of those wonderful kitchen "tools" and recently opened my own flour sack towel company. We call it Mary's Kitchen Flour Sack Towels. Here is the link, if you want to check it out: https://www.floursacktowels.com/ I've worked a lot on the thickness (I hate when almost all the towels are so thin like a cheesecloth which makes it impossible to embroidery) and made our flour sack towels thicker and heavier. I also managed to increase the absorbancy about 50% more any flour sack towels available on the market. Finally, I believe our price is reasonable when you consider the quality difference. P.S. Sorry for sounding self-promotion, I'm just so excited with the quality of my flour sack towels....See Morecaligirl8i8
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