not OT, question for those who are multi-crafters

It's ringing a bell, but I think it was my cousin that had it, not me!

I'm jealous!

Cheryl

Thanks for the hint!

Cheryl

Hmmm - no flavoring, no rubbing with oil?

Hey, I can send you some of the Sewing ephemera. Honestly - there is nothing too thrilling. Well, besides the sewing machine itself. The little table is lovely - except for the needing to be redone. But, along with the old thread, there are 50 year old seam rippers, packages of snaps, recycled pins, etc. I do believe the MIL I never met never threw anything out, and the kids being the kooks they are didn't clean things out (another long story). So, finally - I'm actually throwing out the polyester fabric that I'm sure is from the 60s or at best 70s - and just not good stuff from older.

I'll let you know if I find anything good. I am keeping the wooden thread spools - I think they'll just go in a basket and I'm hoping to actually use the little table. It has cool sliding shelves that are curved, parallel rows for laying thread spools in, one of the drawers.

Ellice

Sounds lovely! And I'll bet a local animal shelter can use the polyester for bedding! And thank you in advance for any goodies.

You'll know if goodies are forthcoming. But, the old fabric -most of it has hit the deteriorating stage - I don't even think animal shelters would want it. But, I do have some other stuff that would be good for that purpose.

Ellice

Salt when I remember. Sometimes I put butter on them afterward. I've put hoisin sauce on them a couple of times - not bad. (I'm sure there are brussel sprout purists out there who are saying NO NO NO!)

Dora

"bungadora" ,in rec.crafts.textiles.needleworkwrote: and entertained us with

Well to hell with purists. J Childs used to cut in half and fry in the pan with butter, very nice but not everytime, just for a treat. The main thing is not to cook them to death. I shall try the oven thing though, never thought to do that.

Bear in mind I do this with frozen vegetables, so cooking time is probably less when fresh. If they're in too long the outside starts to burn and can get kind of crispy. Other veggies like broccoli, cauliflower, and root vegetables can be done this way too. I wouldn't recommend peas. They shrivel up into little rocks. Dora

I have a little sewing table I got at an antique store. It looks like there are 2 drawers, and the top one is really a drawer, the bottom one has a drawer front but is semicircular and has pegs and rotates like a lazy susan drawer. Spools of threads go on the pegs. I love it!

Alison

I don't care for sprouts, but am willing to try them again if someone can tell me the proper way they are to be cooked. Last ones I had, I smothered them in mustard to get rid of the taste of them. :-))

Sharon (N.B.)

Wow Alison , i have seen something like that Ages ago ,, lucky you mirjam

SPEW! you should have added a spew warning! I don't think I'd have every thought of putting peas in the oven for more than 10 seconds!

OK - what I do is

Peel the outer leaves all away around and trim the stem ends. With a sharp knife, I make an X on the stem end - about a quarter inch deep (deeper on big ones). Boil in unsalted water for about 10 minutes. Better undercooked than over cooked. Drain, slice in half and serve with butter.

"Sharon" ,in rec.crafts.textiles.needleworkwrote: and entertained us with

No wonder they tasted bad !!

Cheryl Isaak ,in rec.crafts.textiles.needleworkwrote: and entertained us with

OK, sounds good to me. However Julia and Jacques once did a cook off on sprouts, he Xed and she didn't, no difference in the final product. After that I decided it was an unnecessary step and eliminated it.

I discovered years ago that although the supermarket in this neighborhood assumes that you're feeding a large family, there is a Mom & Pop store that carries the smaller cans of veggies, packages meat in single-serve packs, etc. THEY know that most of the apartments in their immediate area are studio/1 BR, and most of the houses are 2 BR, and that means a lot of people eating alone, or (at most) in twos.

It has taken a long time for Mom to grasp that if I buy the huge jar of applesauce that costs the least per ounce, it actually costs me more per serving than the more expensive single-serve cups, because I eat a scoop or two with latkes, and then have to throw out the rest of the jar the next time I get around to wanting some, so I've just had 2 servings at a buck-fifty apiece. Or I can spend the same amount and get six single-serve cups that stay mold-free till I eat them all.

Mom was served the pre-mashed at someone's home and said they were pretty good, though I haven't tried them myself yet.

Could you possibly re-package the leftovers in small Tupperware containers and freeze what you're not going to eat within 3 days?