Scientific Experiment (long), not OT

Well, I thought it was worth a try, lol.

Love in Stitches,

Coleen
(who has been paying attention to those begging posts, lol)

"Martha in IN" wrote in message
...
Wow! That's pretty good Colleen. I'm impressed. G
Martha

On Thu, 20 May 2004 13:51:50 -0700, wrote:

see reply to Polly. Where do you think you'll be in April 2007? Do you think they
have chocolate there? Better than the Russian stuff? I'll need to plan the timing of
this very carefully ;-)

Boy are you lucky. I just received 12 flannel fat quarters waiting
to be washed. I forgot, that I had ordered 2 packs from The Secret
Workshop when they were having a sale. No affiliation, I just like a
sale. I have a bunch of bright fat quarters - cotton - that need to
be washed, but that isn't scientific enough.
I'll clip the corners on some of these, just to be ornery.


-- Jo in Scotland

Maybe you are the lucky one. I live near the home of Ghiradelli chocolate. Or do you
prefer Sharfen-Berger?

--
Anne in CA -- waiting for Jo's flannel washing results ...
"It's not having what you want; it's wanting what you've got." -- Sheryl Crow
http://home.covad.net/~arudolph/annes.htm




Johanna Gibson wrote:

On Thu, 20 May 2004 13:51:50 -0700, wrote:

see reply to Polly. Where do you think you'll be in April 2007? Do you think they
have chocolate there? Better than the Russian stuff? I'll need to plan the timing of
this very carefully ;-)

Boy are you lucky. I just received 12 flannel fat quarters waiting
to be washed. I forgot, that I had ordered 2 packs from The Secret
Workshop when they were having a sale. No affiliation, I just like a
sale. I have a bunch of bright fat quarters - cotton - that need to
be washed, but that isn't scientific enough.
I'll clip the corners on some of these, just to be ornery.

-- Jo in Scotland

remove NOSPAM to reply

maybe the fact that you washed them all together had something to do
with the result? I wonder what would have happened if you had washed the
clipped ones on one batch, the unclipped in another. you might need a
trigger or initiator for the unraveling to start, and having one
unclipped FQ in the mix might do it.

Shirley Ellen wrote:

I only dry very large pieces of fabric in the dryer. Anything a yard or less
I hang to almost dry and then iron dry the rest of the way. For FQ's I don't
even bother to hang.. they dry fairly quickly using a dry iron on the cotton
setting.

I did find on a piece of fabric that was 4 yards that if I did a large clip
on the corners it helped. That wouldn't be a good idea on a FQ though cause
you'd lose a significant amount of the piece.

Shirley


--
Dr. Quilter
Ambassador of Extraordinary Aliens
http://community.webshots.com/user/mvignali
(take the dog out before replying)

same here. dark, as well. but I think they need to relate to
fabric/quilting, Shona... )

Shona in NZ wrote:

Hey Jo,

I conduct scientific experiments almost daily, do I get chocolate? Dark
please :-)

Shona who works in science and thought she might practice a little begging
in NZ




--
Dr. Quilter
Ambassador of Extraordinary Aliens
http://community.webshots.com/user/mvignali
(take the dog out before replying)

Well, if the spaghetti where left to dry out in the absence of
bacteria/funghi (and I am not talking porcini here) I am sure they would
go back to their original dry weight eventually.... )

Patti wrote:

What I want to know - when you have finishing experimenting of course -
is whether, if you leave the cooked spaghetti on a plate to dry again,
it goes back to its original dry weight?
.

--
Dr. Quilter
Ambassador of Extraordinary Aliens
http://community.webshots.com/user/mvignali
(take the dog out before replying)

really? I love HUMONGOUS servings of pasta..... I actually think
servings are too small!

Sharon Harper wrote:

What really gets me is that WW classes 1 cup of cooked pasta as small
serve - I'm hard pressed eating 1/2 cup!


--
Dr. Quilter
Ambassador of Extraordinary Aliens
http://community.webshots.com/user/mvignali
(take the dog out before replying)

On Sat, 22 May 2004 08:02:37 -0700, wrote:

Maybe you are the lucky one. I live near the home of Ghiradelli chocolate. Or do you
prefer Sharfen-Berger?

I am chocolate-ignorant, and don't know the difference. I have had
Ghiradelli chocolate chips, in my sister's cookies and they weren't
anything better than you could get in the UK, so maybe I need to try
Sharfen-Berger. Sounds German, must be good.


-- Jo in Scotland

"Johanna Gibson" wrote in message
...
On Sat, 22 May 2004 08:02:37 -0700, wrote:

Maybe you are the lucky one. I live near the home of Ghiradelli
chocolate. Or do you
prefer Sharfen-Berger?

I am chocolate-ignorant, and don't know the difference. I have had
Ghiradelli chocolate chips, in my sister's cookies and they weren't
anything better than you could get in the UK, so maybe I need to try
Sharfen-Berger. Sounds German, must be good.

Yes, Scharffenberger is *very* good, but no, it's not German.
(http://www.scharffenberger.com/) Heads and shoulders above Ghirardelli.
Guess I know what your next squishie needs to be. *grin*

--
Kathy A. (Woodland, CA)
longarm machine quilting, Queen of Fabric Tramps
http://www.kayneyquilting.com ,
remove the obvious to reply

If you like dark chocolate, try Valrhona's Le Noir Gastronomie or El Rey,
especially El Rey's Venezuelan single bean origin series. I love the 70%
Gran Saman one. These chocolates are available in bars in more and more
places, I've found. My local (not so local, but the only one around) bakery
carries them, as does the Whole Foods Market.

If you like milk chocolate, try El Rey's Caoba milk chocolate. It has almost
a carmel-like taste! I am not a big milk choc. fan, but I love this stuff!

--
Wendy
http://griffinsflight.com/Quilting/quilt1.htm
De-Fang email address to reply
"Johanna Gibson" wrote in message
...
On Sat, 22 May 2004 08:02:37 -0700, wrote:

Maybe you are the lucky one. I live near the home of Ghiradelli
chocolate. Or do you
prefer Sharfen-Berger?

I am chocolate-ignorant, and don't know the difference. I have had
Ghiradelli chocolate chips, in my sister's cookies and they weren't
anything better than you could get in the UK, so maybe I need to try
Sharfen-Berger. Sounds German, must be good.


-- Jo in Scotland