I could use a little help with Hebrew, please.
7 years ago
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I've got three problems a little help please.
Comments (13)Thank you for the compliments! I really fell in love with every piece when I first saw them. I do like the beads but I was never totally happy with the look. I just couldn't seem to find anything else. I agree about the material not matching the heaviness of the furniture. I would have been happier with the window treatment if the material wasn't shiny and silky and was a bit more thick and heavy with the beads. Plus I think I would have prefered the brown to be much darker. I just found some dark brown suede panels with a leather band at the top. I purhcased them loved the look but it too didn't match the furniture. So back to the store they went just 40 min after purchase. I think maybe I will give the material stores a try. I might find some thick heavy maroon material that I can fashion into a window treatment. I have searched all the stores and haven't found anything that sings to me. :( Thanks for the link. They have some really nice stuff! Hallway I still need some advice on a green color for the hallway. I will be adding a white chair rail. As for the bedroom I do worry that if I get a smaller one I might regret it later.... still I don't want it to overpower the dresser or the room either. I don't have to have a mirror there, I could always hang it over the headboard instead....See MoreI need a little more help, please :)
Comments (9)Another option that I've seen lately, rather than painting the inside of your cabinets is to put up a pretty paper or wall paper. I've seen great results with that. [eclectic family room design[(https://www.houzz.com/photos/eclectic-family-room-ideas-phbr1-bp~t_720~s_2104) by minneapolis interior designer Martha O'Hara Interiors [eclectic kitchen design[(https://www.houzz.com/photos/eclectic-kitchen-ideas-phbr1-bp~t_709~s_2104) by sydney media and blogs Ish and Chi [eclectic family room design[(https://www.houzz.com/photos/eclectic-family-room-ideas-phbr1-bp~t_720~s_2104) by san francisco interior designer Kelly Scanlon Interior Design And this one shows a china cabinet with glass doors and wallpaper on the back: http://www.inthefunlane.com/2010/01/french-provincial-cabinet.html http://www.shelterness.com/5-ideas-for-decorating-with-wallpaper-anything-but-not-walls/pictures/924/ Good luck with your cabinets :)...See MoreI could use the Prayer Warriors help please.
Comments (53)Sending good thoughts and hopes that the cancer can be dealt with fairly easily, and that healing may come with minimal upset along the path. Prayers for (((((Jim, Sandie and family))))). ole joyful...See MoreJim Lahey pizza dough recipe: Could use a little advice
Comments (10)Weighing is the only way I've found. I don't mind if the balls are not uniform since I'm not selling them. :) If you--without a lot of handling--make a kind of flat topped rectangle or square out of your original heap of dough, it's easier to cut by sight and be in the neighborhood. Then lift a section, weigh in your hand, weigh on the scale, and wrap it up. Do the next. If you make pizza regularly and constantly check the weights, paying close attention, you'll train yourself to cut more accurately. I have been known to trim or add and it doesn't really hurt anything, but I don't pull balls with my whole wheat. That's probably the answer. Weigh your divisions first, then pull your balls after adjusting. Or you can just leave them uneven and try to do better next time. :) What kind of yeast are you using? For a long rise like that, active dry yeast should be fine. If you're using instant, it may be rising faster than its cooling and growing a lot before the chill retards it. (That's speculation--I haven't done that.) You can also put your dough in the coldest part of the fridge (crisper? meat drawer?), or even start it in a pan of ice for a quick cool down. My dough also rises in the fridge--it all does or it would be dead. It doesn't over rise, however. I learned a trick online which I think helps contain it. Instead of plastic wrap, I use zipper bags (a small to medium will fit in a thin sandwich bag). Spray or brush the inside of the bag with a shot of oil first. Then I put my bags of balls into a large zipper bag. After a few days, the yeast burps do start escaping the little bags into the big one, but everything is well contained. If the dough has risen a lot in the fridge, I also am more careful on shaping (gentle pulls with gravity rather than a knucklefest), which helps it not to de-gas....See More- 7 years ago
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