About the Not Really 6 x 6's

Officially

1 inch =2,54 cm

And to quote my father "Decimals are inching their way in !!" mirjam

Officially

1 inch =2,54 cm

And to quote my father "Decimals are inching their way in !!" mirjam

Wonderful:))))))))))

This just reminded me that I have an old blouse of my Mom's that she wore when Matthew was a tiny baby. It has different types and colours of ocean shells all over it and Matthew used to cuddle in her arms and reach out for the shells as he was drifting off to sleep. When we were gathering up things to discard one day, we came across that blouse and my Mom said "Don't get rid of that one, it was Matthew's favorite... he might want it." I asked him about it and he said he wanted it kept. So you never know, someday (if he wants me to) I may make something out of the material for him to keep, rather than keeping a blouse that no one wears. :o)

Gemini

I'd make a quilt, Gem, if I knew how.

Katherine

I would too... if I knew how! hehehe Guess, I'll have to think of something else to make... if he wants me to. ;o)

Gem

Thank you for that smile

Els

COme on, Gem, you are creative enough to figure out a crazy quilt!

Katherine

*grin* Possibly, but I've never tried. Besides... the blouse his Matthew's (by mom Mom's directions) so I have to find out what he wants done with it, if anything. Never know, he may just want it left alone so he can envision her wearing it... I don't delve that deeply into his private thoughts about his grandparents. :o)

In all honesty though, I had thought about *trying* to make a quilt, or at least a quilt style cushion cover, someday... with or without the "shell" blouse, considering that I have a LOT of material around from a lot of different things, along with some I actually bought. Someday! I have to be in the mood to sew... and that usually happens when I'm making Halloween costumes. ;o)

Gem

Go for it! You can do it!

Katherine

It's the same. Frosting sugar is powdered sugar is icing sugar.

=Tamar

I had a favorite blouse and when it wore out, my mother framed a small piece of it so I could hang it on the wall. Mine was under glass, but if Matthew wants to be able to touch it, it could be framed with a little soft quilt padding (or old nylons) under it.

=Tamar

The more expensive ones? That's nothing new. Back in the mid-1960s I found an expensive "size 9/10" dress that fits women who wear up to a size 16 in the ordinary clothing stores. My mother always said "If you spend enough money, you're a size ten no matter how fat you are" and she was right.

They've been pushing "size ten" so long that now they're pushing "size eight", "size four" and even "size two" as the only appropriate size for women to wear. No wonder teenage girls are desperate to be emaciated.

=Tamar

That's a great idea!

Katherine

That is such a nice idea! :o) I also have an old robe (plain dusty rose coloured) that Matthew would spend hours untying the bow on, and I would re-do, over and over again. Kept him amused. ;o) Maybe (if he wants) I'll do something like your suggestion with both a piece of the robe and a piece of the blouse someday for him.

We'll see. Besides, I really do need to find which box or bag they are hidden away in. No.... we're not finished going through everything from the move... I *knew* this would happen.

Gem

Measuring fats by volume has always seemed insane to me. When I was in school, they taught us to measure 1/2 cup of butter by putting half a cup of water into a liquid measuring cup and adding butter until the water line reached one cup. This is really bizzare, as you have to make sure the butter is entirely submerged and then you have to drain off all the water.

Flour is less of a problem for me, as Americans have special cups for measuring such things. You use the cup to scoop up the flour (or sugar, etc.) and then you level it off with a knife.

Now that I live in Italy, I have switched to weighing ingredients. I've realized that I can often weigh the dry ingredients progressively. (i.e., 100 grams of white flour, add whole wheat flour to 200 grams, then add sugar to 250 grams). However, for some old recipes that I know by heart, I still scoop up the flour in my one-cup measure and level it off. It's actually faster.

X-No-Archive: yes "B Vaughan" wrote

Whereabouts in Italy do you live, Barbara, if you don't mind my asking?

Eimear