Another stab at curtains
laughablemoments
7 years ago
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laughablemoments
7 years agolast modified: 7 years agoRelated Discussions
First stab at pepper jelly
Comments (148)I'd use 3T for 4-4.5C of fruit, see my Oct 7 post. We're getting close to 150 so I'm just editing this rather than posting again. Hope you read this Dennis Try 3T if you think 4 is too much - I generally use 3T for 4C of fruit, I would think classic pectin would be the same though I use the N-S. Yes, it will clump if you add it to liquid, mix a little (I think I recommended 1/4C of sugar) with the 3T pectin before adding it to the pot, bring to a boil per pacakge(canister) directions then dump the rest of the sugar in all at once. Boil for 2-3 minutes (though the directions say 1). Mike's been lucky, if he leaves the jars on the shelf for months he may find taffy. Something like fruit juice you might be able to get away with long boiling and get a good set, esp. bottled juice that has a lot of water in it, if you didn't boil it away before adding pectin/sugar. But when making a jam, you not only risk ending up with a harder set than you planned on, but also you lose the fresh fruit flavor with long boiling. Maybe you need to let juicy things like tomatoes cook longer (or drain them), but I'd do it before adding the pectin if possible, and I've never tried fresh pineapple but from Jason's and Linda Z's experience it sounds like that needs longer cooking too, but again I'd do it before the pectin and sugar are added since there is a "sweet spot" - too long and you end up with caramelized taffy, even longer and oddly enough you won't get a set b/c *overcooking* the pectin will cause the bonds that are formed earlier to break, which is why it's hard to re-make a jam that's set too stiff. It's better to just stir in water or fruit juice when you open the jar, or melt it and use it as a glaze or something. Maybe I should have asked Mike if his strawberry jam was runny? I've never cooked a jam that long after adding pectin, though I have cooked jams using just fruit and sugar too long and ended up with something you couldn't even scrape off the spoon with your teeth LOL (I believe that was blackberry). My cousin didn't realize how high in pectin gooseberries are added pectin to them and ended up with "gooseberry glue" as she called it! sharonie - Chop the apricots really fine, and let them sit in the vinegar longer. Though you may have overcooked your Gold a bit too, it's hard to tell. Maybe Annie will jump in, she's got more experience than I do, esp. with making that. But last year I overcooked my Gold a little bit b/c I as trying to get it to set before the fair, it darkened (and I only got a red ribbon) so if your jelly part looked nice and light golden, I'd say it was just the apricots weren't fully hydrated. HTH This post was edited by ajsmama on Tue, Oct 21, 14 at 7:54...See MoreCare to take a stab at my layout?
Comments (3)I would put the fridge where you have the range (handy to the dining and easy for everyone to get to), and put the range on the other wall so you can have some work area around it! (I'd put it about 2' to the left of the pantry.) Right now you have none. I would consider the counter over the dishwasher part of the cleanup area, particularly difficult to access if someone is loading or unloading the dw, and of course, you can see that you have nothing on the other side. Some have no choice about having the range on the end of a run, but I think you do. Having it on the other wall would also keep the hot, busy range area a bit protected from traffic. Where it is in the above plan, people will be trying to squeeze past you to get to other parts of the kitchen...Aggravating and possibly dangerous....See MoreFeedback please on my first stab at a kitchen layout
Comments (15)Here is the orginal layout (Note we replaced the other powder room with a laundry in the master closet, just works better for our family). Ha! Maybe I made all of this worse and I should just go back to this version? :) Okay here it is redrawn with some of your suggestions not sure why the grid lines look like crap, if you click on it it should take you to photobucket and it will look better. here it is without the gridlines: Lyfia thank you so much for redrawing that for me! I like what you have done but we are trying to not move exterior walls (it is not a total custom builder) so moving exterior walls costs $$$ (I think they have their set floor plans and those are most efficient for use of materials). We will consider it if nothing else can be done but I would really like to avoid it. I did scooch the fridge over (I actually made a mistake on the first drawing and the opening wasn't 5 feet into the back pantry) but I did get more island space I think. My questions are in red, what do I do with that blank space after scooching the fridge over and having it be recessed into the wall so it is counter depth? Fire extinguisher? Put an outlet back there and have a coffee pot. Shelving? What about that 6 inch space to make the back pantry wall line up with the scooched back wall? Little spot for a broom? Make the pantry bigger? I am torn on having upper cabinets at all (I like the look with none) so I wasn't sure if I should nix the window in place of more upper cabinets. Shown in gray I have a 5 foot long pot rack that I will be using in this kitchen (I know there are a lot of differing opinions on this one) but I have beautiful cookware that I use daily and have had a pot rack for 12 years now and cannot imagine not having it. So I drew it in. I will not be needing a large drawer to store my cookware. I am 5'9" and I measured the distance to my pots now and I would be able to reach them as placed. I don't really want it over the Island blocking the view. I also own a Hoosier cabinet and was considering nixing one of the pantries to house it but not sure. I use it now as my coffee/tea station and I don't know that I want it that far from water and the nook where I will most likely be enjoying my morning cup. I need to keep one of these corner pantries because I have an antique stained glass transom window that is going to go over one of them similar to style in the picture below. Well not that I couldn't put it some where else I guess, but just what I envisioned in my head. Revised layout Transom above corner pantry...See MoreStabbings in PA High School
Comments (10)I'm sorry to hear about this. There's never been an age of innocence. There were lynchings that don't happen any more. Stabbings and shooting incidents happened too. Even in the 1950s. There has always been violence and neither this generation nor the one before is less innocent than previous generations. ____________________ ONLY secondary education attacks (not post secondary or elementary, or just in the general public--Meaning--there's more!) September 3, 1952 Lawrenceville, Illinois, United States Charles Petrach, 25 1 dead After 25-year-old Georgine Lyon ended her engagement with Charles Petrach, Petrach shot and killed Lyon in a classroom at Lawrenceville High School where she worked as a librarian. October 2, 1953 Chicago, Illinois, United States Bernice Turner, 14 1 dead 14-year-old Patrick Colletta is shot to death by 14-year-old Bernice Turner in a classroom of Kelly High School in Chicago. It was reported that after Turner refused to date Colletta he handed her the gun and dared her to pull the trigger, telling her that the gun was “only a toy.” A coroner’s jury later ruled that the shooting was an accident. December 8, 1953 Aledo, Illinois, United States James Gipson, 17 1 dead 26-year-old track coach George Marich was stabbed to death by 17-year-old student James Gipson in a hallway of Aledo High School. The stabbing occurred after Marich had removed Gipson and two other seniors from a study hall for creating a disturbance. March 31, 1954 Newton, Massachusetts, United States 1 dead John Frankenberger, 14, was accidentally shot to death in a classroom at Day Junior High School when a pistol being held by a classmate discharged. April 17, 1956 New York City, New York, United States Randolph Lawrence, 16 1 dead 18-year-old Henry Smith, a student at a Bronx vocational high school, is stabbed to death by 16-year-old Randolph Lawrence, a fellow student. The stabbing was reportedly sparked over a dispute about a basketball game. May 4, 1956 Prince George's County, Maryland, United States Billy Ray Prevatte, 15 1 dead 2 injured 15-year-old student Billy Prevatte fatally shot one teacher and injured two others at Maryland Park Junior High School in Prince George's County after he had been reprimanded from the school. October 20, 1956 New York City, New York, United States 1 injured A Booker T. Washington Junior High School student was wounded in the forearm by another student armed with a home-made weapon. October 2, 1957 New York City, New York, United States ..., 15 1 injured A 16-year-old student was shot in the leg by a 15-year-old classmate at a city high school. May 1, 1958 Massapequa, New York, United States Bruce Zator, 15 1 dead 15-year-old freshman Timothy Wall is shot to death by fellow classmate Bruce Zator in a washroom of Massapequa High School. March 16, 1959 Edmonton, Alberta, Canada Stan Williamson, 19 1 dead 5 injured 19-year-old Stan Williamson opened fire with a .22 calibre rifle inside a crowded corridor of Ross Sheppard High School, killing 16-year-old Howard Gates and wounding five teenage girls. The shooting ended when three 18-year-old students held the gunman down until he could be arrested by police....See Morelaughablemoments
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