tag:blogger.com,1999:blog-193442682024-03-08T11:40:31.398+11:00Jejune's PlaceDenisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.comBlogger624125tag:blogger.com,1999:blog-19344268.post-48237673186670137012016-04-01T22:02:00.001+11:002016-05-10T08:57:09.356+10:00Home Pieces<br />
We've just moved house again — my 28th time. As I was doing the <a href="https://www.accesscanberra.act.gov.au/app/answers/detail/a_id/1700/~/rental-property-condition-of-premises-report" target="_blank">condition report </a>today, making notes of the state of the property, and taking hundreds of photos of every little defect, I got to thinking what a strange way of viewing a home this is ... a close up, protective catalogue of faults.<br />
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So, I tried to make my 'condition photos' a bit more artistic this time.<br />
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Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com1tag:blogger.com,1999:blog-19344268.post-11818071206124899652015-05-26T12:53:00.003+10:002019-03-23T13:59:01.079+11:00When weight *does* matterI read quite a lot of articles, blogs, and books about dieting, the science of weight gain, appetite, weight loss, health at higher weights, why diets fail, and so on. <i><a href="http://www.secretsfromtheeatinglab.com/" target="_blank">Secrets from the Eating Lab</a></i> by Dr Traci Mann is the latest one (I highly recommend it). <i><a href="http://theglutenlie.com/" target="_blank">The Gluten Lie </a></i>by Alan Levinovitz is also fantastic.<br />
<br />
BUT.<br />
<br />
<b><i>Not one</i></b> of these books or articles ever mentions the need to lose weight when you have structural problems with your hips / knees / legs / feet. It's not an issue of metabolism, or biochemistry, or social pressures to be thinner, or whether or not being fatter affects the development of different diseases, or feminism, or whether the process of dieting harms you, or if curvier ladies are more or less attractive, or anything like that.<br />
<br />
It's the weight. Weighing more puts a lot more stress on your joints. Cos it's weight. Mass. Every step you take loads multiple times that weight through your joints. It's. The. Weight. Full stop.<br />
<br />
If you have hip dysplasia, osteoarthritis in your hips or knees, other structural abnormalities, or even some types of foot pain — weighing less will be better for you. And if you have an artificial hip or knee, the same thing goes. Those babies don't last forever, especially if you've had joint replacement at a younger age, like me. And trust me, the longer you can avoid revision surgery (replacement of the prosthesis) the better. Revision surgery is no picnic, and is usually less successful.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pelvis — illustration © Denise Sutherland</td></tr>
</tbody></table>
I always feel caught between a rock and a hard place on this one — it's clear that dieting isn't a good way to go, it's rarely sustainable, and over 90% of dieters regain their lost weight plus some. There really <i>isn't </i>a clearly good way to lose weight long term. I've tried a lot of things. I even did calorie counting for nearly a year some time ago. Yes, I lost weight, but I went a bit (more) insane in the process. <b><i>Never again</i></b>. NEVER.<br />
<br />
But I can't just go all body positive and 'accept myself at the weight I am' — I really <i>need</i> to lose weight to help the longevity of my hip prosthesis, avoid my next lot of hip surgery for as long as possible, mitigate the decline of my other dysplastic hip and crappy knees, and maybe even have less joint pain if I'm extra lucky.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18ErCjntgsUCk5HOSHif9Oq27mZpfCqw1eYgf7tnr00wNtXPiYwOOKaLZ54HVvm6FdDXD_vLlk7-Qp1wVe92s09dTEy_KriIe2ILKkKJUlZyvgydlvniJqYcVNesjCgavXVml_Q/s1600/prosthesis.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18ErCjntgsUCk5HOSHif9Oq27mZpfCqw1eYgf7tnr00wNtXPiYwOOKaLZ54HVvm6FdDXD_vLlk7-Qp1wVe92s09dTEy_KriIe2ILKkKJUlZyvgydlvniJqYcVNesjCgavXVml_Q/s1600/prosthesis.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hip prosthesis — illustration © Denise Sutherland</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
And because of said hip and knee problems, as well as my autoimmune disease, running around exercising like mad isn't really possible either.<br />
<br />
<div style="text-align: left;">
</div>
My strategy at the moment is sticking to the <a href="https://www.pinterest.com/aussienisi/52-low-cal/" target="_blank">5:2 intermittent fasting</a>* (which I do find sustainable, even on the <a href="http://www.sswahs.nsw.gov.au/rpa/allergy/resources/foodintol/ffintro.html" target="_blank">food intolerance diet</a> I'm on) — I <i>have</i> lost about 7 kg over the last few years this way. Slowly. Hugely frustratingly slowly. Not even halfway there, more like a third ... wherever 'there' is. Fuck it.<br />
<br />
I go for walks, and am about to get back in the pool (just for hydrotherapy at the moment, but hopefully I'll be able to work up to swimming). Exercise bike when my knee is cooperating (it isn't at the moment). Halving my mirtazapine dose (which I take for sleep) has helped reduce my appetite and cravings a bit more, too.<br />
<br />
But, I really wish that all these great books about how dieting doesn't work, and how healthy you can be at any size, would at least <i>mention</i> the fact that sometimes you <i>have</i> to lose weight, because the weight itself is the problem. Some acknowledgement of the existence of this problem — which surely must affect millions of people — it's not like hip and knee osteoarthritis is uncommon — would be nice. Even if all they can say is 'Well, fucking sucks to be you, doesn't it? Ignore everything we've just said, and go on a diet. <b><i>Forever</i></b>.'<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6wMyMzmetyKfitjx7zq2oPokI-8jjNRGGbEsjvuCjHje6tbGuV9Bh9NlqdtrwdaewGPSfk8TJurLg5G8e1QB0nicCBskYtxDDGOwFhvqsMy6Yx8Ip-xiXKPqEFykyPvlWYHgaw/s1600/dreamstime_xs_29231824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6wMyMzmetyKfitjx7zq2oPokI-8jjNRGGbEsjvuCjHje6tbGuV9Bh9NlqdtrwdaewGPSfk8TJurLg5G8e1QB0nicCBskYtxDDGOwFhvqsMy6Yx8Ip-xiXKPqEFykyPvlWYHgaw/s400/dreamstime_xs_29231824.jpg" width="400" /></a></div>
<br />
<b>September 2016 update: </b>I am finally having success! It's all a bit amazing. The low carb high fat regime (LCHF) combined with intermitted fasting is WORKING for me. After six months on this way of eating, I am down 13 kg (halfway to my goal), my fasting insulin is normal (I was heading towards type 2 diabetes), my triglycerides are normal, and I have less knee pain! No exercise required.<br />
<br />
<b>March 2019 update:</b> I have now been on the ketogenic (very low carb) regime, with intermittent and extended fasting, for three years. Most days I just eat one meal, with a few snacks. I have lost nearly 25 kg, reaching my goal weight, my fatty liver disease is completely cured, I no longer have glaucoma (!), my fasting insulin has gone from 18 (too high) to 5 (really good), my cholesterol readings are all normal, and am not consumed with hunger. I have done all this with diet alone, and despite being menopausal. I will not be changing this regime!<br />
<br />
If you wish to discover more, I highly recommend <a href="https://www.dietdoctor.com/" target="_blank">The Diet Doctor website</a>, and these books:<br />
<i><a href="http://www.bookdepository.com/The-8-Week-Blood-Sugar-Diet-Michael-Mosley/9781780722405?ref=bd_cat_1" target="_blank">The 8-Week Blood Sugar Diet</a></i>, Dr Michael Mosley<br />
<i><a href="http://www.bookdepository.com/The-Obesity-Code/9781925228793" target="_blank">The Obesity Code</a></i>, Dr Jason Fung<br />
<i><a href="http://www.bookdepository.com/Why-We-Get-Fat-Gary-Taubes/9780307474254?ref=bd_recs_1" target="_blank">Why We Get Fat — and what to do about it,</a></i> Gary Taubes<br />
<i><a href="http://www.bookdepository.com/Fat-Chance-Robert-H-Lustig/9780007514144?ref=grid-view" target="_blank">Fat Chance</a></i>, Dr Robert Lustig<br />
<i><a href="http://www.bookdepository.com/Good-Calories--Bad-Calories/9781400033461" target="_blank">Good calories, bad calories</a></i>, Gary Taubes<br />
<a href="https://thebigfatsurprise.com/" target="_blank"><i>The Big Fat Surprise</i></a>, by Nina Teicholz<br />
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D19344268%23editor%2Ftarget%3Dpost%3BpostID%3D4303931106102271346&media=https%3A%2F%2F1.bp.blogspot.com%2F-mBDX9ChT1Qg%2FVWPdjmw1lNI%2FAAAAAAAAFd4%2FLTckXvz_rnw%2Fs320%2Fpelvis.jpg&xm=h&xv=sa1.37.01&xuid=Z0inYLtE9Tmc&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 193px; opacity: 0.85; position: absolute; top: 420px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D19344268%23editor%2Ftarget%3Dpost%3BpostID%3D4303931106102271346&media=https%3A%2F%2F1.bp.blogspot.com%2F-mBDX9ChT1Qg%2FVWPdjmw1lNI%2FAAAAAAAAFd4%2FLTckXvz_rnw%2Fs320%2Fpelvis.jpg&xm=h&xv=sa1.37.01&xuid=Z0inYLtE9Tmc&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 193px; opacity: 0.85; position: absolute; top: 420px; width: 40px; z-index: 8675309;"></a>Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com0tag:blogger.com,1999:blog-19344268.post-43039311061022713462015-05-26T12:53:00.002+10:002016-09-19T10:06:49.802+10:00When weight *does* matterI read quite a lot of articles, blogs, and books about dieting, the science of weight gain, appetite, weight loss, health at higher weights, why diets fail, and so on. <i><a href="http://www.secretsfromtheeatinglab.com/" target="_blank">Secrets from the Eating Lab</a></i> by Dr Traci Mann is the latest one (I highly recommend it). <i><a href="http://theglutenlie.com/" target="_blank">The Gluten Lie </a></i>by Alan Levinovitz is also fantastic.<br />
<br />
BUT.<br />
<br />
<b><i>Not one</i></b> of these books or articles ever mentions the need to lose weight when you have structural problems with your hips / knees / legs / feet. It's not an issue of metabolism, or biochemistry, or social pressures to be thinner, or whether or not being fatter affects the development of different diseases, or feminism, or whether the process of dieting harms you, or if curvier ladies are more or less attractive, or anything like that.<br />
<br />
It's the weight. Weighing more puts a lot more stress on your joints. Cos it's weight. Mass. Every step you take loads multiple times that weight through your joints. It's. The. Weight. Full stop.<br />
<br />
If you have hip dysplasia, osteoarthritis in your hips or knees, other structural abnormalities, or even some types of foot pain — weighing less will be better for you. And if you have an artificial hip or knee, the same thing goes. Those babies don't last forever, especially if you've had joint replacement at a younger age, like me. And trust me, the longer you can avoid revision surgery (replacement of the prosthesis) the better. Revision surgery is no picnic, and is usually less successful.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKIVZDPsWe4ETruchhY9LPuoI8tWQb6NDeFmvkn4zGS_zjbZe397twuSyb-_8dR8cJoSz7fCIoxRoa7ZigNXgkJhPruokN8FI8_wKmGzPC8N3KlDzZKHK_sd4qr8IQhgUwYYfBw/s1600/pelvis.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKIVZDPsWe4ETruchhY9LPuoI8tWQb6NDeFmvkn4zGS_zjbZe397twuSyb-_8dR8cJoSz7fCIoxRoa7ZigNXgkJhPruokN8FI8_wKmGzPC8N3KlDzZKHK_sd4qr8IQhgUwYYfBw/s320/pelvis.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pelvis — illustration © Denise Sutherland</td></tr>
</tbody></table>
I always feel caught between a rock and a hard place on this one — it's clear that dieting isn't a good way to go, it's rarely sustainable, and over 90% of dieters regain their lost weight plus some. [ETA: the standard advice for low calorie / low fat diets doesn't work.] There really <i>isn't </i>a clearly good way to lose weight long term. [ETA, yes there is — low carb high fat WORKS. OMFG. See more below!] I've tried a lot of things. I even did calorie counting for nearly a year some time ago. Yes, I lost weight, but I went a bit (more) insane in the process. <b><i>Never again</i></b>. NEVER.<br />
<br />
But I can't just go all body positive and 'accept myself at the weight I am' — I really <i>need</i> to lose weight to help the longevity of my hip prosthesis, avoid my next lot of hip surgery for as long as possible, mitigate the decline of my other dysplastic hip and crappy knees, and maybe even have less joint pain if I'm extra lucky.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18ErCjntgsUCk5HOSHif9Oq27mZpfCqw1eYgf7tnr00wNtXPiYwOOKaLZ54HVvm6FdDXD_vLlk7-Qp1wVe92s09dTEy_KriIe2ILKkKJUlZyvgydlvniJqYcVNesjCgavXVml_Q/s1600/prosthesis.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18ErCjntgsUCk5HOSHif9Oq27mZpfCqw1eYgf7tnr00wNtXPiYwOOKaLZ54HVvm6FdDXD_vLlk7-Qp1wVe92s09dTEy_KriIe2ILKkKJUlZyvgydlvniJqYcVNesjCgavXVml_Q/s1600/prosthesis.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hip prosthesis — illustration © Denise Sutherland</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
And because of said hip and knee problems, as well as my autoimmune disease, running around exercising like mad isn't really possible either.<br />
<br />
<div style="text-align: left;">
</div>
My strategy at the moment is sticking to the <a href="https://www.pinterest.com/aussienisi/52-low-cal/" target="_blank">5:2 intermittent fasting</a> (which I do find sustainable) — I <i>have</i> lost about 7 kg over the last few years this way. Slowly. Hugely frustratingly slowly. Not even halfway there, more like a third ... wherever 'there' is. Fuck it.<br />
<br />
I go for walks, and am about to get back in the pool (just for hydrotherapy at the moment, but hopefully I'll be able to work up to swimming). Exercise bike when my knee is cooperating (it isn't at the moment).<br />
<br />
But, I really wish that all these great books about how dieting doesn't work, and how healthy you can be at any size, would at least <i>mention</i> the fact that sometimes you <i>have</i> to lose weight, because the weight itself is the problem. Some acknowledgement of the existence of this problem — which surely must affect millions of people — it's not like hip and knee osteoarthritis is uncommon — would be nice. Even if all they can say is 'Well, fucking sucks to be you, doesn't it? Ignore everything we've just said, and starve yourself. <b><i>Forever</i></b>.'<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6wMyMzmetyKfitjx7zq2oPokI-8jjNRGGbEsjvuCjHje6tbGuV9Bh9NlqdtrwdaewGPSfk8TJurLg5G8e1QB0nicCBskYtxDDGOwFhvqsMy6Yx8Ip-xiXKPqEFykyPvlWYHgaw/s1600/dreamstime_xs_29231824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6wMyMzmetyKfitjx7zq2oPokI-8jjNRGGbEsjvuCjHje6tbGuV9Bh9NlqdtrwdaewGPSfk8TJurLg5G8e1QB0nicCBskYtxDDGOwFhvqsMy6Yx8Ip-xiXKPqEFykyPvlWYHgaw/s400/dreamstime_xs_29231824.jpg" width="400" /></a></div>
<br />
<b>September 2016 update: </b>I am finally having success! It's all a bit amazing. The low carb high fat regime (LCHF) combined with intermitted fasting is WORKING for me. After six months on this way of eating, I am down 13 kg (halfway to my goal), my fasting insulin is normal (I was heading towards type 2 diabetes), my triglycerides are normal, and I have less knee pain! No exercise required.<br />
<br />
If you wish to discover more, I highly recommend <a href="https://www.dietdoctor.com/" target="_blank">The Diet Doctor website</a>, and these books:<br />
<i><a href="http://www.bookdepository.com/The-8-Week-Blood-Sugar-Diet-Michael-Mosley/9781780722405?ref=bd_cat_1" target="_blank">The 8-Week Blood Sugar Diet</a></i>, Dr Michael Mosley<br />
<i><a href="http://www.bookdepository.com/The-Obesity-Code/9781925228793" target="_blank">The Obesity Code</a></i>, Dr Jason Fung<br />
<i><a href="http://www.bookdepository.com/Why-We-Get-Fat-Gary-Taubes/9780307474254?ref=bd_recs_1" target="_blank">Why We Get Fat — and what to do about it,</a></i> Gary Taubes<br />
<i><a href="http://www.bookdepository.com/Fat-Chance-Robert-H-Lustig/9780007514144?ref=grid-view" target="_blank">Fat Chance</a></i>, Dr Robert Lustig<br />
<i><a href="http://www.bookdepository.com/Good-Calories--Bad-Calories/9781400033461" target="_blank">Good Calories, Bad Calories</a></i>, Gary Taubes<br />
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D19344268%23editor%2Ftarget%3Dpost%3BpostID%3D4303931106102271346&media=https%3A%2F%2F1.bp.blogspot.com%2F-mBDX9ChT1Qg%2FVWPdjmw1lNI%2FAAAAAAAAFd4%2FLTckXvz_rnw%2Fs320%2Fpelvis.jpg&xm=h&xv=sa1.37.01&xuid=Z0inYLtE9Tmc&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 193px; opacity: 0.85; position: absolute; top: 420px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D19344268%23editor%2Ftarget%3Dpost%3BpostID%3D4303931106102271346&media=https%3A%2F%2F1.bp.blogspot.com%2F-mBDX9ChT1Qg%2FVWPdjmw1lNI%2FAAAAAAAAFd4%2FLTckXvz_rnw%2Fs320%2Fpelvis.jpg&xm=h&xv=sa1.37.01&xuid=Z0inYLtE9Tmc&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 193px; opacity: 0.85; position: absolute; top: 420px; width: 40px; z-index: 8675309;"></a>Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com2tag:blogger.com,1999:blog-19344268.post-87801753641252528022015-05-02T14:19:00.000+10:002015-05-27T13:00:40.181+10:00Too. Much. Volunteering.It seems I stopped blogging last October. I'm not apologising.<br />
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Last October I was elected as president of the Australian and New Zealand Society of Indexer's ACT Region branch, which also put me back on the national Council. And on the committee for organising the joint IPEd (editors) & ANZSI national conference. I'm also the graphic designer and web master for the conference. And in November I became half of ANZSI's web redevelopment team. And also became the ANZSI Newsletter Editor, as the previous one resigned suddenly.<br />
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So heaps of stuff has gone by the wayside as a result, including work on my next book, and blogging, just for starters. And a social life. And my self-care health routines. And other important stuff.<br />
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The liberating news is that most of these commitments are about to end. The <a href="http://anzsi.org/" target="_blank">glorious new website</a> is about to launch (should be live in a few days), after roughly 800 hours of work by me and my wonderful colleague Ali — we've enjoyed the work, but it's been a <b>lot</b> of work.<br />
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<a href="http://writeeditindex.net.au/" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHU7H_qHIyM4H8c80qYSzGHQh-mG2Rx7j9xGPR8sBGi-ruSSXfbftHZzE-Db4NoTFzQSqheyfHtJcMJQ9P0EIrG1S94gp9xU34g_cVvg_6wJ5UUawdNleg6yNa9r86qvFm69iTRg/s1600/WEI-LogoColour-300.png" /></a></div>
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The <a href="http://writeeditindex.net.au/" target="_blank"><b>write | edit | index </b>conference </a>is happening next week. That one short sentence in <b><i>no way</i></b> sums up the amount of time, effort and energy the next week and this event are about to take! I'm doing photography, blogging and <a href="https://twitter.com/WriteEditIndex" target="_blank">tweeting</a> during the conference (as part of the small social media team), as well as giving a speech, chairing one session, and I'm involved in presenting two sessions. It'll be great, I'm sure of it, but also extremely exhausting. Not entirely sure I can cope.<br />
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At the conference we're voting to abolish local branches (dismantling the local committee structures, to make the groups easier to run), in a major restructuring of the whole of ANZSI. (ETA: it passed!)<br />
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So by the end of next week, both the website <i>and</i> conference will be done — two huge projects. And in another 59 days hopefully (yes, I'm counting), I won't be on Council, or local branch president any more. With any luck, there's only one more local branch committee meeting, and one more Council meeting to go.<br />
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Which just leaves the newsletter editor's role, which I can cope with. And my new maximum number of committees? <i>ZERO</i>.<br />
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<br />Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com0tag:blogger.com,1999:blog-19344268.post-20701112321157358772014-10-23T12:57:00.002+11:002014-10-23T14:24:34.315+11:00Sweet & Sour ChickenThis tasty recipe is failsafe (low 'food chemical') and gluten-free. I hope you enjoy it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAx-w3ZCDYEI3xBmspuO8iNTgldjQS1eEESTNrIxkKpXFS5ZcPjfdEbTje0t09AZb3MrjeNpRGWluD5SQ-9YX1NQ5WY4I1JipsAoxZ80UybtO5lwnpgqKniXxX5rGVvOUHKcCRHw/s1600/Sweet-Sour-Chicken2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAx-w3ZCDYEI3xBmspuO8iNTgldjQS1eEESTNrIxkKpXFS5ZcPjfdEbTje0t09AZb3MrjeNpRGWluD5SQ-9YX1NQ5WY4I1JipsAoxZ80UybtO5lwnpgqKniXxX5rGVvOUHKcCRHw/s1600/Sweet-Sour-Chicken2.jpg" height="320" hspace="10" title="Jejune's Place: Sweet & Sour Chicken. A tasty low food chemical recipe." width="298" /></a></div>
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Serves 4<br />
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<b>Ingredients</b><br />
<ul>
<li>450g chicken breast fillet, sliced thinly</li>
<li>2 Tbspns cornflour*</li>
<li>canola oil for frying</li>
</ul>
<ul>
<li>1 choko, peeled and thinly sliced</li>
<li>3 spring onions, sliced</li>
<li>100g sliced bamboo shoots (tinned)</li>
<li>1 cup red cabbage, shredded</li>
<li>1 clove garlic, minced or crushed</li>
<li>1 cup tinned pears, diced (reserve syrup from the tin)</li>
</ul>
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Sauce:<br />
<ul>
<li>½ cup pear syrup (from tinned pears)</li>
<li>½ cup water</li>
<li>2 Tbspns brown sugar</li>
<li>1 Tbspn gin</li>
<li>2 tspns cornflour</li>
<li>1 ½ tspns citric acid</li>
<li>1 ¼ tspns salt</li>
</ul>
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<b>Method</b><br />
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1. Mix the sliced chicken with the cornflour. Heat a tablespoon or two of canola oil in a large frypan or wok. Fry half the chicken, until golden brown. Remove from pan, and set aside. Fry the second batch of chicken in the same way, adding a little extra oil if necessary, and set aside.<br />
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2. Mix the sauce ingredients together in a small bowl or measuring jug. Put the cornflour into the jug first, and just add a little water, whisking constantly. When this paste is smooth, add the remaining water, whisk, and then add the other ingredients.<br />
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3. Heat a little canola oil in the pan. Stir-fry the choko, spring onions, bamboo shoots and cabbage for a few minutes. Add the garlic, and fry for another 10-20 seconds. Return the chicken to the pan, stir well.<br />
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4. Add the sauce, and diced pears to the pan. Stir well, until sauce has boiled and thickened.<br />
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5. Serve with rice or rice noodles.<br />
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*cornflour = white cornstarch, not cornmeal or polenta<br />
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<a href="https://sites.google.com/site/jejunesplace/sweet-sour-chicken"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6_nD77sbYQQk-MTysipiDhKJIP8geS06Oiq5ME0Y2iQFwUvTfKk_sFpni3evxVzQShqtxHaS8yBuRbCuWNNXUTNwvrxD0ymsmEjHGEUcpc6T-7muQBIUPC5lQuJQknLOE_049Q/s1600/Print-icon.png" title="" /></a></div>
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<a href="https://sites.google.com/site/jejunesplace/sweet-sour-chicken" target="_blank">Printable recipe</a></div>
<br />Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com0tag:blogger.com,1999:blog-19344268.post-38974405037580028582014-10-04T13:45:00.000+10:002014-10-04T13:48:49.845+10:00New Garage DoomOh god, it's the garage AGAIN ... as usually happens when we move house, a bunch of stuff just gets dumped in the garage by everyone who's helping us move, and ourselves, as the move gets into the awful ending hours. And there it sits. And sits. And SITS. The question "Where is the ...." invariably gets answered with those dread words "In a box in the garage somewhere".<br />
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When we moved in March, we only unpacked the things we really wanted out, which means a fair few boxes are still unpacked. Upstairs is glorious — minimalist, sunny, uncluttered, and a delight to live in, I gotta say. Easy to keep clean, cos it's not full of stuff.<br />
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But. The minimalist in me is desperate to clear out the garage too. And we need to. House inspection coming up, and I'm just generally sick of the mess. So it's back to hours of cleaning, tidying, sorting, and culling. And to Freecycle, and Salvos, and recycling.<br />
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Some progress has been made —<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWx8bjnkaHbM_4vvSfcOy00wtKFx7RTDoZnQZciMeHEtdIKi5-Jrmnww0VLBnTWKxAQWY9uiBmqjWDkRcd-W0wiZZMt5NzPYED1cXD3cKSaIRj8snnxT7EoU7KS67Gth12uF3FZw/s1600/Garage-Panoramas.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWx8bjnkaHbM_4vvSfcOy00wtKFx7RTDoZnQZciMeHEtdIKi5-Jrmnww0VLBnTWKxAQWY9uiBmqjWDkRcd-W0wiZZMt5NzPYED1cXD3cKSaIRj8snnxT7EoU7KS67Gth12uF3FZw/s1600/Garage-Panoramas.jpg" height="288" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small; text-align: start;">The before photo is on top, and the 'after some hours of work' photo is underneath. No, I wasn't sure, either.</span></td></tr>
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A major challenge, as ever, is that a lot of this isn't <i>mine</i> — it's my son's glassmaking gear as he's not allowed to use the wonderful tiled workshop area in the garage for his glasswork because the owners <strike>are annoyingly </strike><strike>paranoid and ignored our reasons why it was safe</strike> refused permission.<br />
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So that's all a mess, and unused (he is setting up a studio in an old caravan thingy out the front, but it's <i>taking a while</i>). And a lot of it is son's and dotter's <i>shtuff. </i>Endless shtuff. Or hubby's <i>shtuff. </i><br />
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Getting there s l o w l y. And who knows, maybe one day we can actually *gasp* <b>park the car in the garage</b>.Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com3tag:blogger.com,1999:blog-19344268.post-27971326185406288052014-09-24T17:29:00.000+10:002014-09-24T17:32:26.553+10:00Alabama Chanin A few months ago I stumbled fortuitously across <a href="http://www.alabamachanin.com/" target="_blank">Alabama Chanin </a>— an American couture house that not only hand sews all its garments for sale, and pays its sewers a living wage, but also makes all its patterns, stencils and techniques open source. <i>Swoon</i>.<br />
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I haven't been this excited and inspired by hand crafts for a long time. I love their philosophy, <b>and</b> their designs.<br />
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I bought their third book, <a href="http://www.alabamachanin.com/alabama-studio-sewing--design" target="_blank">Alabama Studio Sewing + Design</a>, and practically hyperventilated when it arrived.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44eYkDc9ETrTQwwAKupYbbEIz4hHBwxhyphenhyphentAN2q9SSPflOnL9R9nKGczvbNe4UExygBi-aLxRh49nmtWaECVKAkcsGygre_QOZjYDhAJs4SPadm5NO3kP9WttY2PowJ5gJ_o7etg/s1600/IMG_5301.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44eYkDc9ETrTQwwAKupYbbEIz4hHBwxhyphenhyphentAN2q9SSPflOnL9R9nKGczvbNe4UExygBi-aLxRh49nmtWaECVKAkcsGygre_QOZjYDhAJs4SPadm5NO3kP9WttY2PowJ5gJ_o7etg/s1600/IMG_5301.jpg" height="400" width="225" /></a>This is the 'baby doll tunic' that I made, using the patterns from this book. I started sewing on 22 July, and finished the garment on 14 August, so it only took about three weeks. I did made some adjustments to the fit after this, but that was the work of an hour, at most.<br />
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Something about sewing this entirely by hand appeals to me <i>so</i> much. It's portable. It's simple. It's careful, slow work, akin to knitting. You can do it on the train, or while watching TV — no need to be plugged in to a sewing machine to work. You don't get things caught up or stitched wrongly, because you're making one stitch at a time, and you can see both sides of the work easily, not like with machine sewing.<br />
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I love my slightly erratic stitches, the look of them, the fact that they're not perfect. The seams that show on the outside. I love learning hand stitches and techniques that have been used through the ages, like stretch stitches, and how to do a flat felled seam.<br />
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So yeah. Totally. In. Love. Little bit obsessed.<br />
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<span style="text-align: center;">The decoration on the bodice is reverse appliqué — the black top layer is cut away, after the stitching is done, to reveal the grey lower layer. I used the Alabama Chanin stencil designs as a starting point, and just drew the design on in chalk, as I went.</span><br />
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The inside of the bodice piece. I used upholstery thread, waxed, for all my sewing on this garment — strongest thread I could find.</div>
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Both the bodice pieces done. Each piece is so small and portable — a bodice half, plus thread, needle, scissors, and beeswax (great for handsewing thread) — into a smaller bag than a knitting project.</div>
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Starting on construction — doing the shoulder seams here.</div>
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The outside of the shoulder seams.</div>
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Binding for the armhole and neck, with a great stretch stitch.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kiLtqJnKtsSv1GbI_pm5DaxyxR7cuzkr5WtKXFLYNc8-VngKOLFjrnBuJun2NKhxoDrH6enT2WA3Hx3QQxSUahVYQrpvPuFL_TCemulsA_uisTaxpNz33LIYkq5069RK7YIFAQ/s1600/IMG_5092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kiLtqJnKtsSv1GbI_pm5DaxyxR7cuzkr5WtKXFLYNc8-VngKOLFjrnBuJun2NKhxoDrH6enT2WA3Hx3QQxSUahVYQrpvPuFL_TCemulsA_uisTaxpNz33LIYkq5069RK7YIFAQ/s1600/IMG_5092.jpg" height="320" width="240" /></a></div>
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Changed to black edging for the front of the bodice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbOzU3TERbHTl0lIUaM2g9tzdmlppHRXKQWv9D3a7sqwqKBBeErF3CNxbQsx7Fk8OA54ARZ-eGGlI3KeqrRIcOZIRu87O-J3-VKgKelM1ruSfzSW1cN2B2njSuD86fk16_JLG4ew/s1600/IMG_5093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbOzU3TERbHTl0lIUaM2g9tzdmlppHRXKQWv9D3a7sqwqKBBeErF3CNxbQsx7Fk8OA54ARZ-eGGlI3KeqrRIcOZIRu87O-J3-VKgKelM1ruSfzSW1cN2B2njSuD86fk16_JLG4ew/s1600/IMG_5093.jpg" height="320" width="240" /></a></div>
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Sewing the gathered skirt on took a loooong time. This vertical stitch is a stretch stitch.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-qzDIpb9p3e6O5ayzygupXpC83bIFwFcU1Qbbb8gOjjaEgVu7QlOczJRbhgKxTfB0n0_NUZCSjOgi2nwQgOKoKfPsLW_VbDTuHVggzVaEfXpDL62JFn7otoUTdsdOgM3UDEN1ZQ/s1600/IMG_5170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-qzDIpb9p3e6O5ayzygupXpC83bIFwFcU1Qbbb8gOjjaEgVu7QlOczJRbhgKxTfB0n0_NUZCSjOgi2nwQgOKoKfPsLW_VbDTuHVggzVaEfXpDL62JFn7otoUTdsdOgM3UDEN1ZQ/s1600/IMG_5170.jpg" height="237" width="320" /></a></div>
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After I was finished, I decided to cut some out of the lower back, and stitched a dart in there, and I needed to shorten the straps too. Very happy with the result!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6j0OD2U1GbusGvFjwIVaRgK5PTT1rZEqGK5IMtT7BBDjssKTOxldS0or9ndJ-gkOOggp7YMJWDDeY4hIPmPBF9dYeokaiyx9cpOHtQ8eWPohuU6spqI7UHZOdqG_h8HcvkcHo4A/s1600/IMG_5300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6j0OD2U1GbusGvFjwIVaRgK5PTT1rZEqGK5IMtT7BBDjssKTOxldS0or9ndJ-gkOOggp7YMJWDDeY4hIPmPBF9dYeokaiyx9cpOHtQ8eWPohuU6spqI7UHZOdqG_h8HcvkcHo4A/s1600/IMG_5300.jpg" height="320" width="199" /></a></div>
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<br />Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com3tag:blogger.com,1999:blog-19344268.post-75142858111478438622014-09-04T10:57:00.002+10:002014-09-04T11:04:03.250+10:00Failsafe Choko SaladI must admit I was surprised to discover that chokos are rather good raw. Whole vistas have opened up in front of me! Here is a simple failsafe salad I made last night. It was very tasty.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9hS-H2Ei5UWrMogBLgWUAKO-8_BC-s1EKUBUYw4WBC_VeR0w6EYhUCrdpqxB1zfJc92ZMHN95Y2eZ0F0Eilf_h9ta5ZLQDc1WrNAm4GoOqVb3A6OZxP8NUZg4omvKjCxD_LnPg/s1600/failsafe-choko-salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="choko salad" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9hS-H2Ei5UWrMogBLgWUAKO-8_BC-s1EKUBUYw4WBC_VeR0w6EYhUCrdpqxB1zfJc92ZMHN95Y2eZ0F0Eilf_h9ta5ZLQDc1WrNAm4GoOqVb3A6OZxP8NUZg4omvKjCxD_LnPg/s1600/failsafe-choko-salad.jpg" height="400" title="Jejune's Place: Failsafe Choko Salad" width="337" /></a><b>Ingredients</b><br />
<b><br /></b>
1 small choko<br />
¼ cup bamboo shoots<br />
1 spring onion<br />
<br />
<b>Dressing</b><br />
<b><br /></b>
1 part canola oil (or other failsafe oil)<br />
1 part citric lemon juice (4 Tbspn water, 1 tspn sugar, ¾ tspn citric acid)<br />
salt to taste<br />
maple syrup to taste<br />
<br />
Shake together in a small jar.<br />
<br />
<b>Method</b><br />
<b><br /></b>
Peel and thinly slice the choko into matchsticks.<br />
Slice up the bamboo shoots too (just roughly).<br />
Finely slice the spring onion.<br />
Combine in a bowl, and toss with the dressing.<br />
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And you're done!<br />
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<a href="https://sites.google.com/site/jejunesplace/failsafe-choko-salad" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6_nD77sbYQQk-MTysipiDhKJIP8geS06Oiq5ME0Y2iQFwUvTfKk_sFpni3evxVzQShqtxHaS8yBuRbCuWNNXUTNwvrxD0ymsmEjHGEUcpc6T-7muQBIUPC5lQuJQknLOE_049Q/s1600/Print-icon.png" /></a></div>
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<a href="https://sites.google.com/site/jejunesplace/failsafe-choko-salad" target="_blank">Printable Recipe</a></div>Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com0tag:blogger.com,1999:blog-19344268.post-81476545741901560792014-08-30T15:40:00.003+10:002014-09-27T10:58:36.319+10:00Failsafe Sago & Potato FrittersThis is my adaptation of the Indian saboodana wada recipe from <i>Mr Todiwala's Bombay</i> cookbook. These are sago and potato fritters, with peanuts, cumin seeds, coriander leaves, lime, and chilli. Naturally those ingredients are out on a failsafe diet, so I created this adaptation.<br />
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The fritters have a great texture, sort of glutinous and chewy, with a crispy shell. Very moreish!<br />
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<div style="text-align: center;">
<span style="font-size: large;"><b>Failsafe Sago & Potato Fritters </b>(saboodana wada)</span></div>
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<b><span style="font-size: large;"><br /></span></b></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjj8JVYv8esR2DZpz19doUf2H0zOqSsnf4nF3JwXWeLbO18GgsU1QrNpJDnwcUX_RlVhyphenhyphenVH5J0hYJXj_IEu7bREQDpihZK9ZvHV4ckL75MFftz7xXBlU1DhFYwwKFNJa4pOMqarQ/s1600/failsafe-sago-patties-fried.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fritters on a platter with sauce" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjj8JVYv8esR2DZpz19doUf2H0zOqSsnf4nF3JwXWeLbO18GgsU1QrNpJDnwcUX_RlVhyphenhyphenVH5J0hYJXj_IEu7bREQDpihZK9ZvHV4ckL75MFftz7xXBlU1DhFYwwKFNJa4pOMqarQ/s1600/failsafe-sago-patties-fried.jpg" height="300" title="Jejune's Place: Failsafe Sago & Potato Fritters" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fritters with pear ketchup</td></tr>
</tbody></table>
<b><br /></b>
<b>Ingredients</b><br />
<br />
200g preservative-free sago pearls* (can be large or small)<br />
2 large potatoes<br />
3 Tbspn raw cashews<br />
1 tspn poppy seeds<br />
¼ tspn citric acid (or to taste)<br />
salt, to taste<br />
1 Tbspn spring onion tops or parsley, chopped finely<br />
rice flour<br />
failsafe oil (eg canola) for deep frying<br />
<br />
<b>Method</b><br />
<br />
1) Rinse the sago, put in a bowl, and add enough water to cover the sago. Leave for at least several hours (if using small sago) or overnight. I used small sago, and left it overnight, and that worked well.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_RdN7icnpxQ23v9JbxVFt2CXOZ8hqe3cUsAnVW5hzewjw7wVgFQseJKZC_RJqHA27J-ekvB5X3wPGBXdksoplckfoxccPYd74_UG7FEcNmawKcWLjT9Cf8s_OGKxTNsqZQvFRg/s1600/failsafe-sago-fritters-sago.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="sago" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_RdN7icnpxQ23v9JbxVFt2CXOZ8hqe3cUsAnVW5hzewjw7wVgFQseJKZC_RJqHA27J-ekvB5X3wPGBXdksoplckfoxccPYd74_UG7FEcNmawKcWLjT9Cf8s_OGKxTNsqZQvFRg/s1600/failsafe-sago-fritters-sago.jpg" height="240" title="Jejune's Place: Failsafe Sago & Potato Fritters" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sago after soaking overnight</td></tr>
</tbody></table>
If there's any water left over after soaking the sago, drain it well in a sieve. Let sit in the sieve for 15-20 minutes to get rid of any excess moisture.<br />
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2) Peel, boil, and mash the potatoes.<br />
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3) Slightly dry-roast the cashews in a small pan, stirring constantly. Then chop them finely (but not too finely). You can use a small food mill or processor for this step, but don't let the cashews become a paste.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLOIrO4hnqyy0fE_ypvUV4a9mbSVpK8dTkKf8R0KS4mKsIw1VErhM6hL_QRIxvaqSKOGKy9w1uYAugg69g4OVRv-Yv1MtP7na64mbDvhC_EexqmqnVyi688X2B1KIJnE3lIebXfQ/s1600/failsafe-sago-fritter-mixture.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Potato and sago mixture" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLOIrO4hnqyy0fE_ypvUV4a9mbSVpK8dTkKf8R0KS4mKsIw1VErhM6hL_QRIxvaqSKOGKy9w1uYAugg69g4OVRv-Yv1MtP7na64mbDvhC_EexqmqnVyi688X2B1KIJnE3lIebXfQ/s1600/failsafe-sago-fritter-mixture.jpg" height="240" title="Jejune's Place: Failsafe Sago & Potato Fritters" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mashed potato mixed with the sago</td></tr>
</tbody></table>
4) Mix all ingredients except the rice flour in a bowl. If the mixture is too wet, add a little rice flour.<br />
<br />
I actually did this in two stages. I mixed the sago, potato, cashews and salt together first. Then I set aside some of this mixture for myself, and added some poppy seeds, citric acid, and spring onions. I made the remainder of the mixture as per the original recipe (adding 1 tspn cumin seeds, 2 diced green chillies and 1 tspn lime juice), for the rest of my family who aren't eating failsafe.<br />
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5) Dust your hands with rice flour, and shape the mixture into small patties, a bit smaller than the palm of your hand. Keep dusting your hands with the rice flour as you go. Place the patties on baking paper on plates, and refrigerate for at least 30 minutes before cooking.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJj-X1FdYbdThyphenhyphenp0dSEC3uIXlsCrBpLy0bCI13kAkP-23ZR-n9D2B5c3jEo0cCxO0Y0rt3K5ZVLHUaRyzbvvnze0tNL8EUu1bqS0uiHF66pSoEhyWD7f0v10kOlsdX5fV7s3YNyg/s1600/failsafe-sago-patties.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Uncooked fritters" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJj-X1FdYbdThyphenhyphenp0dSEC3uIXlsCrBpLy0bCI13kAkP-23ZR-n9D2B5c3jEo0cCxO0Y0rt3K5ZVLHUaRyzbvvnze0tNL8EUu1bqS0uiHF66pSoEhyWD7f0v10kOlsdX5fV7s3YNyg/s1600/failsafe-sago-patties.jpg" height="238" title="Jejune's Place: Failsafe Sago & Potato Fritters" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fritters ready for the fridge</td></tr>
</tbody></table>
6) Heat the oil in a deep saucepan to 180ºC (either use a thermometer, or test a cube of dry bread in the oil - when it browns in 30 seconds, that's 180ºC). Put a colander over a plate, to drain the patties in (they may stick to kitchen paper).<br />
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7) Fry a couple of patties at a time, until golden brown. Turn to get even cooking. Drain in the colander.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SesX2W2QjKnjlqH7U4IvD3Ep9P_DNMqtrKC5hQzeHf7t8UzhMV1Xk34ouN7TllLaGNWOEzzKlKPep2thmTf1lawC5ugH5QD31XbOBJQHe1ZMfd6TWmAw0XdyBPpYCH8Bvv7fpQ/s1600/failsafe-sago-fritters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fried fritters" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SesX2W2QjKnjlqH7U4IvD3Ep9P_DNMqtrKC5hQzeHf7t8UzhMV1Xk34ouN7TllLaGNWOEzzKlKPep2thmTf1lawC5ugH5QD31XbOBJQHe1ZMfd6TWmAw0XdyBPpYCH8Bvv7fpQ/s1600/failsafe-sago-fritters.jpg" height="300" title="Jejune's Place: Failsafe Sago & Potato Fritters" width="400" /></a></div>
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<span style="text-align: start;">They are really good served warm, with pear ketchup, or any other favourite failsafe relish or dip.</span></div>
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<span style="text-align: start;">* Sago from the supermarket generally has preservative in it, which is driven off by cooking — but in this recipe, the sago is soaked but not boiled, so if you're sensitive to preservatives, look for preservative-free sago or tapioca pearls. Sources include Asian grocers, Natures Works shops and <a href="http://www.organicsonabudget.com.au/bobs-red-mill-gluten-free-small-pearl-tapioca-sulfite-free-680g/" target="_blank">Bobs Red Mill </a>(tapioca pearls).</span></div>
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<a href="https://sites.google.com/site/jejunesplace/failsafe-sago-potato-fritters" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn6_nD77sbYQQk-MTysipiDhKJIP8geS06Oiq5ME0Y2iQFwUvTfKk_sFpni3evxVzQShqtxHaS8yBuRbCuWNNXUTNwvrxD0ymsmEjHGEUcpc6T-7muQBIUPC5lQuJQknLOE_049Q/s1600/Print-icon.png" /></a></div>
<div style="text-align: center;">
<a href="https://sites.google.com/site/jejunesplace/failsafe-sago-potato-fritters" target="_blank">Printable recipe</a></div>
Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com3tag:blogger.com,1999:blog-19344268.post-29200067361008256872014-08-29T11:35:00.001+10:002014-08-29T13:31:42.323+10:00Failsafe Sautéed ChokosI'm trying the Royal Prince Alfred Hospital's <a href="http://www.sswahs.nsw.gov.au/rpa/allergy/resources/foodintol/ffintro.html" target="_blank">"failsafe" elimination diet </a>again (it seems to help me with brain fog and some other CFS symptoms, and I'm desperate enough), sigh. It is a seriously un-fun thing to do, especially for a tea drinker who loves cooking with a lot of herbs, spices, and chilli.<br />
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The list of allowed vegies during the elimination diet phase is very limited, and includes some of the few vegies that I'm not keen on (chokos and Brussels sprouts). More sighs.<br />
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Last night I read up in <a href="http://www.stephaniealexander.com.au/books/the-cook%E2%80%99s-companion/" target="_blank">Stephanie Alexander's <i>Cook's Companion</i></a> about chokos:<br />
<br />
<blockquote class="tr_bq">
"Every culture treats the choko differently but no one claims it has a very distinctive flavour. ... The choko's indeterminate character (or blandness, if one is being unkind) explains why it is often combined with spicy flavours." </blockquote>
<br />
Oh, I'm being unkind. Bland, <i>and</i> slimy. Take <i>that</i>, chokos.<br />
<br />
I opted for the plainest recipe she offers, seeing as spicy flavours are out. This was <i>Choko sautéed western-style.</i> I made a few ingredient changes, and it turned out quite well, I must say. A good crisp texture, with a lovely buttery and lemony taste. Even Hubby, who doesn't like chokos either, said it was the best choko he'd ever had (from a lifetime of disappointments).<br />
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<div style="text-align: center;">
<b><span style="font-size: large;">Failsafe Sautéed Chokos</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVGiBq913JAegohyphenhyphenIv4z_tdnzEIFJhnfRgp2AAWtoCa3TRkCUPNJgu8SdC6OkNt9QRvQejF3okq1JfgZ_Flps2ZIs6tdHXGMmuWHDQcdNRwD1yPhczwJ7gXxTTInLjt5R_hoByw/s1600/failsafe-choko.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Failsafe Sautéed Chokos" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVGiBq913JAegohyphenhyphenIv4z_tdnzEIFJhnfRgp2AAWtoCa3TRkCUPNJgu8SdC6OkNt9QRvQejF3okq1JfgZ_Flps2ZIs6tdHXGMmuWHDQcdNRwD1yPhczwJ7gXxTTInLjt5R_hoByw/s1600/failsafe-choko.jpg" height="319" title="Jejune's Place: Failsafe Sautéed Chokos recipe" width="320" /></a></div>
<i><br /></i>
<i><br /></i>
<br />
Serves 2 as a side dish<br />
115 cal per serve<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>1 medium choko</li>
<li>30 g butter</li>
<li>citric acid</li>
<li>salt</li>
</ul>
<br />
<b>Method</b><br />
<ol>
<li>Peel and slice the choko. </li>
<li>Heat in fry pan with the butter, and sauté until the choko is lightly brown, and just tender. This will probably take about 4-5 minutes. You don't want it to go completely soft. </li>
<li>Lightly sprinkle over citric acid (to taste) for a lemony hit, and salt to taste. Serve hot.</li>
<li>Optional: sprinkle with a little parsley at the end.</li>
</ol>
<div>
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<a href="https://sites.google.com/site/jejunesplace/failsafe-sauteed-cho" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5usKXRgP4a0B0a_nbMAckQuegiRqxoG9QY94vmqolCv78vC4-0v82okUHEy-PSqOGMLBCE_GohWbFagOH07Rxh6-GajVE4SdR9vEb4JhWcYz_A7qH8KKVdnje-Tdo_WaVaNUFA/s1600/Print-icon.png" /></a></div>
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<div style="text-align: center;">
<a href="https://sites.google.com/site/jejunesplace/failsafe-sauteed-cho" target="_blank">Printable Recipe</a></div>
<br />Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com2tag:blogger.com,1999:blog-19344268.post-8163244420606244112014-07-15T13:13:00.000+10:002016-10-07T08:43:02.447+11:00Weighted Bed SocksI live with constant foot pain, kind of plantar fasciitis on steroids (congenital abnormality in my feet, possibly related to my hip dysplasia). All very boring. Nights are the worst, and foot pain and sort of 'antsy' cramping frequently disrupts my sleep. I accidentally discovered a few weeks ago that putting a heavy weight on my feet dampens down the pain a great deal, and allows much better sleep. So these <i>might</i> help you too, if you have foot cramping, aches, neuropathic pain, or <a href="http://www.patient.co.uk/health/plantar-fasciitis-leaflet">plantar fasciitis</a>.<br />
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If you're not sure if weighted socks will help you, do a test using a large ziplock bag of sand or a large unopened packet of rice. Drape it over your foot, and see if it feels nice. Put a pack of rice in a pillow case, and put it on your feet at night. Does it help?<br />
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At first I made a small weighted foot blanket. This was OK, but did tend to slip off. You could make a bed-width narrow weighted blanket though, that would probably work moderately well. There is <a href="http://mamasmiles.com/sewing-tutorial-how-to-make-a-weighted-sensory-blanket/">a good tutorial here.</a><br />
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I decided to experiment with making weighted bed socks, and this is the result:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcioWmqePpcg2SPVeG1UuGfDZlRy023C4u4yRNmYEpjpr0Bitj5bq9kpoGndOaTeVft14xZPVq13AsVp9e5Deg0_oa1orfLRanGb3wvaHExK7Dttt89XzGyfkvMpy8DoP__chyNQ/s1600/Weighted-socks.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Socks with pellets in the soles" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcioWmqePpcg2SPVeG1UuGfDZlRy023C4u4yRNmYEpjpr0Bitj5bq9kpoGndOaTeVft14xZPVq13AsVp9e5Deg0_oa1orfLRanGb3wvaHExK7Dttt89XzGyfkvMpy8DoP__chyNQ/s1600/Weighted-socks.png" title="Jejune's Place: Weighted Bed Socks" width="400" /></a></div>
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They make <b><i>such</i></b> a difference to me, that I thought I should share this idea with you, in case it helps you too!<br />
<h3>
<b><br /></b></h3>
<h3>
<b>Materials:</b></h3>
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<ul>
<li>2 pairs of socks with a fine weave (ie regular cotton socks — handknit socks might allow the small pellets to push through the fabric)</li>
<li>Tailor's chalk</li>
<li><a href="http://www.homethingspast.com/darning-eggs-mushrooms/">Darning 'mushroom'</a></li>
<li>Pins / safety pins</li>
<li>Needle and thread</li>
<li>Weighted fill — slingshot pellets, ball bearings, duck shot (not lead)</li>
<li>Scales & a pouring device (funnel, small jug etc)</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7psU2Ph_NVlU2BZ7DlsqichVDjgCA01Gf5YQDnmtlQ17k3Ay-HSNcvysOVuY177skZZaxyVnx3w-T7zzHZxxiOXWz21QgjOz_1qVNAnJT3p6WWvSCgebwZhk1iSlJJSFSCWM8A/s1600/Slingshot-pellets.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Slingshot pellets" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7psU2Ph_NVlU2BZ7DlsqichVDjgCA01Gf5YQDnmtlQ17k3Ay-HSNcvysOVuY177skZZaxyVnx3w-T7zzHZxxiOXWz21QgjOz_1qVNAnJT3p6WWvSCgebwZhk1iSlJJSFSCWM8A/s1600/Slingshot-pellets.png" title="Jejune's Place: Weighted bed socks" width="240" /></a></div>
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The best weights I found were small steel balls. You could use ball bearings, but they're pretty expensive. I settled on<a href="http://www.outdoorswarehouse.com.au/products/Steel-Pellets-4.5mm-Value-Pack-of-3000.html"> slingshot steel pellets</a>, which cost me $45 AUD for 1 kg of shot.<br />
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<span style="background-color: white;"><b><span style="color: #674ea7;">DO NOT USE LEAD.</span></b><span style="color: #741b47;"> </span></span><a href="http://www.abc.net.au/environment/articles/2013/10/15/3868663.htm">No level of lead exposure is safe</a>, and wrapping it in plastic or fabric won't be enough protection. Gold's a safe option, though!<br />
<h3>
</h3>
<h3>
Method: </h3>
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1. Put one sock on your foot, then the second sock over the top of it, lining up the toes and heels.<br />
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2. Using chalk, draw around the edge of your foot, for where you want the weights to go to. If you have a lot of arch pain, for instance, you might like it higher on that side. Also draw lines across the sole to divide the area into 4 roughly even strips. You may like to add a vertical line down halfway, too. I just did this division for the top half of my socks. Basically, the filling is going to shift around, and the pocket divisions help hold it in place.<br />
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3. Using either pins or safety pins, carefully pin the socks together in a few places (heel, toe, each side). Don't pin your foot!<br />
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4. Take off the socks. Put the darning mushroom inside the doubled socks, and sew around the outer border of the chalked line. Start at one side of the heel end, sew down a side, around the toe, and up the other side, removing pins as you go. Leave the back of the heel area open. I used <a href="http://www.embroidery.rocksea.org/stitch/herringbone-stitch/herringbone-stitch/">herringbone stitch</a>, which is a great stretch stitch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0G27KD94ZBv4QI83eyVINsphtvcoKMalGSmhussBtb7p3lm9DchZAxo0GIvEyq1hrwYmKQ55dQEmgQhcE6sGiGYOsmvMusfiScegpq7MN3Y59x6Tyt72mWMKQ79N15A22W892g/s1600/Weighted-socks-5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0G27KD94ZBv4QI83eyVINsphtvcoKMalGSmhussBtb7p3lm9DchZAxo0GIvEyq1hrwYmKQ55dQEmgQhcE6sGiGYOsmvMusfiScegpq7MN3Y59x6Tyt72mWMKQ79N15A22W892g/s1600/Weighted-socks-5.png" width="400" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinrQTgeeDPBcEY4rXxpau0OaUccbMHdikJHdaAfAb22OJGapbePvX8Dqf5gcf1JJNfbyaz6tab1i_mZR1HviNvZvk8J0oI2DUWIlvJOVq0Xg1JpWhMJKfdnhD7eJFNi7xfQpwilg/s1600/Herringbone-stitch.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Close up of Herringbone stitch" border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinrQTgeeDPBcEY4rXxpau0OaUccbMHdikJHdaAfAb22OJGapbePvX8Dqf5gcf1JJNfbyaz6tab1i_mZR1HviNvZvk8J0oI2DUWIlvJOVq0Xg1JpWhMJKfdnhD7eJFNi7xfQpwilg/s1600/Herringbone-stitch.png" title="Jejune's Place: Weighted bed socks" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Herringbone stitch close up</td></tr>
</tbody></table>
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5. Weigh your filler material. I had 1 kg of pellets, and two socks to make, each with 4 sections (2x4=8) so I used 1,000g/8 = 125 g for each section. Weigh out the amount (whatever you calculate yours to be), into a small measuring cup or bowl. If you only have heel pain, then just make pockets for the heel region — adapt as necessary!<br />
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6. Carefully unfold / open up the gap between the inner and outer socks to reveal the heel opening into the pocket you've just sewn. Carefully pour in your first lot of filler. A funnel can help, or something with a spout.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3SzFwpUC9GNr78M0L-lRb-uMSFPA6-hR7SNbT1DgrwCWpng32li9n-t8VmvXSR_4Qm04s6036fsHRIHZSYbRfeQu2nWWRLToYgb8HeG6qitfl7bsGFbRG7vlXzpIt6JjaYHP5Q/s1600/Wighted-socks-2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3SzFwpUC9GNr78M0L-lRb-uMSFPA6-hR7SNbT1DgrwCWpng32li9n-t8VmvXSR_4Qm04s6036fsHRIHZSYbRfeQu2nWWRLToYgb8HeG6qitfl7bsGFbRG7vlXzpIt6JjaYHP5Q/s1600/Wighted-socks-2.png" width="400" /></a></div>
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7. Fold back the socks as they were, shake down the filler to the toe of the sock, and put in the darning mushroom again. Using herringbone stitch (or another stretch stitch), hand sew across the first horizontal line, sealing in the toe section of weighted filler.<br />
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8. Repeat this procedure until all the other sections have been filled, then sew the heel opening closed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuwy8kzZ5s8DFxXzmVMVIt2bBQsckLr_cSduFLauHZkueyjD6-l8UESP5DOjoN7CUIqliSN2P3aUBmv4uUARG3xbK8pOVzg6FxDW0HvlDLy4JAKstC55KqFw2HYl8I3TcJ2BMiQ/s1600/Weighted-socks-3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Stitching lines" border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuwy8kzZ5s8DFxXzmVMVIt2bBQsckLr_cSduFLauHZkueyjD6-l8UESP5DOjoN7CUIqliSN2P3aUBmv4uUARG3xbK8pOVzg6FxDW0HvlDLy4JAKstC55KqFw2HYl8I3TcJ2BMiQ/s1600/Weighted-socks-3.png" title="Jejune's Place: Weighted bed socks" width="400" /></a></div>
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9. Distribute the filling as you like across the sole of the foot, and sew the vertical divider line, if you so desire.<br />
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10. Make the second sock! Rejoice!<br />
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Obviously these are not designed to be walked in! You may look like some weird alien footed beast — totally worth it! Plus it's an emergency cosh if you ever need to whack someone over the head while in bed ...<i> Hang on, just a minute (fumble to remove sock), OK, now hold still while I hit you over the head!</i> It would <strike>not</strike> totally work.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjntSOZ3xm8NtYBGCT4xTfF_c27vLaedj-ZpkolQW27lFhbHIqx8EJmcJmHKZ_SHOoXL9PpsdcmGYPj5fa_F-kX7X4Iis_lYwmHvr1Dz8qyqbo9lFcZm7hBY65u1RuiakKtm3s9Ug/s1600/Weighted-socks-4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Completed sock being worn" border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjntSOZ3xm8NtYBGCT4xTfF_c27vLaedj-ZpkolQW27lFhbHIqx8EJmcJmHKZ_SHOoXL9PpsdcmGYPj5fa_F-kX7X4Iis_lYwmHvr1Dz8qyqbo9lFcZm7hBY65u1RuiakKtm3s9Ug/s1600/Weighted-socks-4.png" title="Jejune's Place: Weighted bed socks" width="400" /></a></div>
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<b>Filling materials</b><br />
<br />
Less heavy but cheaper options are sand or a fine gravel. You would need to enclose sand in a plasticised fabric (PVC, oilcloth, heavy plastic bag etc), to ensure it doesn't leak out. Plastic pellets are used often for weighted blankets, as they're washable. They aren't as heavy as the metal balls, though.<br />
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<b><span style="color: #cc0000;">Warning:</span></b> Do <b><i>not</i></b> trim back the top sock layer! I tried this on my first pair, to reduce fabric bulk, and it meant the sock no longer had the strength to hold the heavy weighted sole on my foot. I had to remove the pellets, and throw out the socks. You need both layers of the doubled sock to hold the thing in place.Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com2tag:blogger.com,1999:blog-19344268.post-29099913323615807392014-06-17T10:58:00.002+10:002015-04-06T08:07:01.590+10:00Lip Biopsy — What to ExpectGross photos warning ... pics are small, if you <i>really</i> want to see them close up, click on the pics.<br />
<br />
For the last 9 months, I've had constant lower facial numbness and asymmetric swelling of my lips — it may be a sarcoidosis thing. So eventually my immunologist ordered a lip biopsy for me, for joy. Mainly to see if there is any need to increase my medication. It's worth mentioning that every nurse and doctor I mentioned the biopsy to shuddered.<br />
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I had the biopsy last week. The oral maxillofacial (OMF) surgeons did a professional job, and were nice guys, but they really didn't prepare me in any way for the recovery period. And any hospital information sheets I found online mentioned 'some discomfort' after the local anaesthetic has worn off. LIES!<br />
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So I thought it might help others if I document about what to expect during and after a salivary gland / lip biopsy.<br />
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<b>Before</b><br />
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I had an initial appointment with the OMF team a few weeks before the procedure.<br />
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On the day of the procedure, I took 10 mg of diazepam — let's just say I was a tiny bit anxious about the whole thing. I started on prophylactic antibiotics, too, but that's unusual — this was because I'm on heavy immune suppression already, and have an artificial hip (which is always at risk from infections). It's not typical for most patients.<br />
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<b>During</b><br />
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I was seated in a reclining 'dentist's chair' sort of thing, and given sunglasses to wear (to block out the bright light), and my body was covered by a sterile green sheet. Then I was given three injections of local anaesthetic, into the lower lip, inside, down near the gum — right, middle, and left. They stung a bit, and were a bit painful, but bearable. Then I was left in the chair for 10-15 minutes while the anaesthetic worked its magic.<br />
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The biopsy itself took about 15-20 minutes. One surgeon held my lower lip out, and the other carefully cut out 5 salivary glands. Then he put in a row if stitches, which was very neatly done (no cut ends of thread sticking out into my mouth, everything was tucked away nicely). The incision was about 1 cm long, vertical, near the front of my lip. It didn't bleed all that much, either. I kept my eyes closed most of the time, only so much one needs to see of such things, after all!<br />
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<b>Immediately After</b><br />
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Very relieved it was over! My lower lip was extremely swollen, not surprisingly, and very very numb (damn good stuff, that local). I was told to avoid drinking anything hot while the local was still working, to avoid accidental burns. I also had an antiseptic mouth wash to use three times a day, to keep the area clean. Easy. Here's what it looked like, after the blood was mopped up.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7K1O__A_434WCHg_A0wa25ZQGqlvUT3PUIPXmairRAdTxTG1xiYvROwALNufk7_GCshtm_KfA_2T7f7M0xx9ni-08O4AMvBJpyMRIaInx5No2VEjSLB762FBcXAS3Tq6_VKPyrQ/s1600/biopsy1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Stitches on inner lip after biopsy" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7K1O__A_434WCHg_A0wa25ZQGqlvUT3PUIPXmairRAdTxTG1xiYvROwALNufk7_GCshtm_KfA_2T7f7M0xx9ni-08O4AMvBJpyMRIaInx5No2VEjSLB762FBcXAS3Tq6_VKPyrQ/s1600/biopsy1.jpg" height="188" title="Lip biopsy - stitches" width="200" /></a></div>
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<b>After the Local Wore Off</b><br />
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<b><span style="color: #674ea7;">HOLY FUCK</span></b><br />
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After about 3 hours, my dear friend, local anaesthetic, went away. It was not a pretty sight. Let's just mention stumbling downstairs to my children, weeping, unable to speak ... horrific pain. Really fucking awful. About a 9-10 on Allie's <a href="http://hyperboleandahalf.blogspot.com.au/2010/02/boyfriend-doesnt-have-ebola-probably.html">Pain Scale</a>.<br />
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My son dashed out to buy me some Panadeine (we inexplicably had none in the house), and my daughter looked after me.<br />
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This was not 'some discomfort'. This was 'Kill me now, <i>please</i>' stuff. I don't know if the surgeon had cut some particularly important nerve, or if there's just so many damn nerves in the lips that it's inevitable, and I can't say whether my experience is typical or not. You may not have it as bad as this. But ... better to be prepared.<br />
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You will (probably) need heavy duty pain meds! You may need a script for something like Panadol Forte (ie something with a fair bit of codeine in it). At least lay in the strongest over-the-counter pain meds you can get. I react badly to opiates now, so it says a lot that the nasty side effects of opiates (the codeine in the Panadeine in this case) were preferable to the pain from the biopsy.<br />
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You also need an ice pack. The ice pack is your friend. Wrap it in a cloth. Don't leave it on your skin non-stop, otherwise you risk damaging the skin. 10 min on, 10 min off, that sort of deal.<br />
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I spent the rest of the day whimpering on the couch, doped on Panadeine, with an ice pack on my mouth, while my kids tried to distract me with <i>Death in Paradise</i> episodes ... I was able to sip a little milky tea through a straw, and a little soup. No talking, no eating, nothing that involved moving my lips at all. Intermittent weeping.<br />
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<b>The Next Day</b><br />
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Could talk sorta kinda, in a mumbly way. Able to eat mushy things (applesauce, yoghurt etc) from a spoon, and tea through a straw. Still on pain medication every 4 hours. And I could tell the instant it wore off. Another not fun day, although not as bad as the previous day. Mostly curled up on the couch, watching TV, or knitting.<br />
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Lip looked like this now. Impressive bruise, huh?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz16YVOQZufbGwf2PwRHp2IVwqGpzrut5S3Wu7Mnz08uufMlxgPe7l-ami8u0Iu-ufdrW0HXJ0BvhQJbWClitNgqSE9gb63Esb_VBe1j3XK_EIwUdOfwSMa-QsjIAA9Ofc4R9YVw/s1600/biopsy2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bruise on inner lip" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz16YVOQZufbGwf2PwRHp2IVwqGpzrut5S3Wu7Mnz08uufMlxgPe7l-ami8u0Iu-ufdrW0HXJ0BvhQJbWClitNgqSE9gb63Esb_VBe1j3XK_EIwUdOfwSMa-QsjIAA9Ofc4R9YVw/s1600/biopsy2.jpg" height="151" title="Lip biopsy after 1 day" width="200" /></a></div>
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<br />
<b>The Next Next Day</b><br />
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Able to talk a bit more, and able to eat a little more, although still sticking to soft mushy things and sounding a bit drunk. The bruise started to 'fall through' to the front of my face. Still needing regular Panadol.<br />
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<b>Six Days After the Biopsy</b><br />
<br />
Each day, naturally, things got a bit better. The bruise is a lot less now. I can talk normally, but wouldn't want to talk for too long. My lower lip still feels lumpy and aches constantly. I'm not needing pain meds any more. Still using the antiseptic mouth wash.<br />
<br />
If I tried to eat anything thick (like a bite from a hamburger), it would still hurt a fair bit. Still being careful about chewing. Can't rest my chin on a pillow, for instance, as that hurts too much. I think the dissolving stitches might be starting to dissolve.<br />
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This is how things look now — inner bruise has mostly moved to being an external bruise below my lips :<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPeMd6XeZXrTSRDq7kuzTlxshUJ0XWKcCHtWHkk5s9SlYnJWEIrVlUz41-BogQmO29wa20dclktiIpLiVZAFv7PIeMsc1gGbQNdOFisk2mQRpZzLo8RmEKTnBoy_yZyc7w1HUCQ/s1600/biopsy3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lip biopsy, inner lip after six days" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPeMd6XeZXrTSRDq7kuzTlxshUJ0XWKcCHtWHkk5s9SlYnJWEIrVlUz41-BogQmO29wa20dclktiIpLiVZAFv7PIeMsc1gGbQNdOFisk2mQRpZzLo8RmEKTnBoy_yZyc7w1HUCQ/s1600/biopsy3.jpg" height="126" title="Lip biopsy after 6 days" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqv8aQwFw9_DKRt81De1Lz9B4PudZlfVJtUhAQ1BLaSjhbpzn9H9avS7fCqINAR9LBK7BtJglIS53nr1ERT7BscKqJIJeM0W9jnpkVA7eJfPd3gsoK9qjuWhVMNWhQqrEm2ZHlNg/s1600/biopsy4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bruise below lips" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqv8aQwFw9_DKRt81De1Lz9B4PudZlfVJtUhAQ1BLaSjhbpzn9H9avS7fCqINAR9LBK7BtJglIS53nr1ERT7BscKqJIJeM0W9jnpkVA7eJfPd3gsoK9qjuWhVMNWhQqrEm2ZHlNg/s1600/biopsy4.jpg" height="160" title="External bruise " width="200" /></a></div>
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<b>Two Weeks Afterwards the Biopsy</b><br />
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It. Still. Hurts.<br />
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The wound is healing well, and the bruising is all gone. Stitches are starting to dissolve. But it still feels like there's something caught between my lip and gum (which, of course, there is). And it aches constantly. Eating still hurts a bit. And if I talk too much, it hurts more. I can't comfortably rest my chin on anything. And bumping my lip on anything hurts a lot. Getting there, but s l o w l y.</div>
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<b>Three Weeks After</b></div>
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<i>It still hurts</i> around the biopsy site, and the surrounding lip area, but the more 'widespread' pain has eased off. Current theory is the surgeon damaged a nerve. They also took out a fair bit of muscle tissue, which makes recovery more painful. Even still, this level of pain post-op is unusual. My immunologist suggested Lignocaine Gel (available in pharmacies without a script) and it's pretty fabulous stuff. <b>Why did no-one mention this stuff to me before??!</b></div>
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Biopsy was all clear, too, no sign of sarc. So we don't know what's causing the swelling, and it's likely it is still the sarc causing it (Melkersson-Rosenthal Syndrome), but they didn't manage to get the right area with granulomas in it ... dammit. A null result doesn't rule out the MRS.<br />
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<b>Four Weeks Later</b><br />
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Was <b>still</b> in pain, so I went back to see the oral surgeon. They removed the undissolved stitches (a horrifically painful procedure, despite local anaesthetic). The theory is that I was reacting badly to the suture material, or my immune system wasn't reacting properly to the suture material (I'm on immune suppressants), so it was just being constantly irritated by the sutures, but my body wasn't able to dissolve them. No sign of nerve damage, thankfully. </div>
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Within a few hours of removal, the whole area started to feel better, and a day later there's almost no pain! Bliss! So this theory seems to be right. </div>
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Moral of the whole sorry tale : if you're in bad, ongoing pain around the biopsy site, go back to the surgeon, <b>much</b> sooner than I did. </div>
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I hope that this might help you, if you have to have one of these horrible things too. Pain meds and ice packs are your friends. Get Lignocaine Gel. Don't expect to do too much for a couple of days afterwards, apart from feeling sorry for yourself. Stock up on mushy foods, custard, jelly, applesauce, yoghurt, ice cream, soup, and so on. It is possible to get inflammation and reactions to the various suture materials. Hopefully you won't be anywhere near as badly affected as I was.<br />
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And if the hospital tells you there may be 'some discomfort', laugh in its face, bitterly.<br />
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Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com26tag:blogger.com,1999:blog-19344268.post-60042243075298500212014-04-07T12:31:00.000+10:002014-04-07T18:02:52.836+10:00Another moving experienceApologies for disappearing for quite some time ... we decided to start looking for a new place to rent in late February, and things moved unexpectedly quickly!<br />
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<span style="text-align: left;">So — after several horrendous weeks of which we shall not speak — we are back in </span><a href="http://en.wikipedia.org/wiki/Weston_Creek" style="text-align: left;">Weston Creek</a><span style="text-align: left;">. Very happy to be back in the area, and on a quiet suburban street. Ten years of living on main roads has been wearing. We're much closer to Mt Stromlo, and our other main destinations (largely doctors and the hospital).</span>
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Our new place has a downstairs area for the kids (one of our main reasons for moving, to find a place with a more separate living space for them, seeing as they're not able to afford to live independently yet). It comes complete with a full bar (including — bizarrely — cash drawer, sink, and <i>three</i> drinks fridges), wood-burning stove, small bathroom, and several rooms, and internal access to a big garage (glass workshop). </div>
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Upstairs is for Hubby and me — four bedrooms (Hubby has his own study for the first time), kitchen with a gas stove and saucepan drawers (where have you <i>been</i> all my life?!), good sunny living areas, and two porchy / balcony thingies. With views!<br />
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The garden is leafy and lovely to be in (unlike our last place), and there is a paved area under cover for entertaining, too. The pups are adapting to the new surroundings, and we're all gradually settling in. The question of 'Where is ...' is less frequently answered with 'In a box somewhere!' so I guess that's progress!</div>
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We've not unpacked at least half of our boxes, and are loving the simpler minimalist feel of the upstairs section (kids' area is another matter!). So I still want to sort and declutter the rest of our stuff, and only store a bare minimum.</div>
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I calculated that this is the 27th home I've lived in. And the house in Gordon was the longest, at just over 6 years! No moss on this stone! But I am rather over the whole 'moving house' thing ... don't want to do this too many more times.</div>
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Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com11tag:blogger.com,1999:blog-19344268.post-73512802059476065672014-02-12T10:01:00.007+11:002014-04-28T16:21:57.897+10:00Puppeh Casserole<!-- Please call pinit.js only once per page -->
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A few months ago, the bods who make MyDog clearly changed their recipes, and both my pups suddenly decided to stop eating it. Unless they had a doggy conspiracy going. Yeah, it could have been that too ...<br />
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Anyway, we tried them on other tinned food, to no avail. They have Royal Canin dry food, so they weren't starving, but they weren't getting a good dinner.<br />
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So I started to cook Puppeh Casserole. (FOR puppehs, <i>for</i> them, goodness, what do you take me for?!)<br />
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And they love it! In fact, Petal loves it SO much that she's put on a bit too much weight. Chunky puppeh. Ooops. So we're giving her smaller meals now.<br />
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It's cheaper, and it's better for them. Even their vet was impressed — home-cooked food + the good quality dry food (for special nutrients that dogs need) is an excellent diet regime for pups. Having chihuahuas makes this very economical, too, as they only eat ¼ to ½ a cup each a day. One batch makes enough for roughly two weeks of meals for two chihuahuas.<br />
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(It also makes a rather good sandwich filling, especially the chicken one, once puréed!)<br />
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<h2>
<span style="font-family: inherit; font-size: large;">Puppeh Casserole</span></h2>
Two variations: Beef + Liver, and Chicken<br />
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Ingredients</h3>
This is a 'hand wavy' recipe:<br />
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<b>Some meat:</b><br />
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~1–2 kg of meat (a whole chook, chicken thighs, casserole beef, cheap mince, whatever — avoid meat with lots of tiny bones in it, though, like chicken necks)<br />
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Some diced liver, if you want to make beef + liver (but don't add too much, as heaps of liver is not good for dogs — 1 med small liver, chopped up, is plenty). I love my dogs <i>so</i> much that I will actually cook liver for them. This is saying a lot.<br />
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<b>Some veggies:</b><br />
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Choose several / more than several of the following dog-safe veggies. You want roughly a quarter to a third of your casserole to be veg.<br />
<ul>
<li>Peeled potatoes (the skins contain chemicals harmful to dogs)</li>
<li>Peeled pumpkin</li>
<li>Sweet potato</li>
<li>Peas</li>
<li>Green Beans</li>
<li>Carrots</li>
<li>Zucchini</li>
<li>Small quantities of broccoli / cauliflower, if they don't cause digestive upsets for your dog</li>
</ul>
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<b>Some other stuff:</b><br />
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A handful or two of brown rice or barley<br />
A bit of water, around 1 cup<br />
A few herbs (oregano, thyme etc) if you're feeling creative<br />
Some ground pepper (my dogs like spicy food!)<br />
A <i>little</i> garlic is okay<br />
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Please avoid : onions, mushrooms, tomatoes, nutmeg. (I use the cute app <a href="https://itunes.apple.com/au/app/om-nom-can-my-dog-eat-it-omg/id393319188?mt=8">Om nom? </a>to check for food safety for dogs.)<br />
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You may like to cook this on the stove top in a very large saucepan (which I usually do for the beef + liver one), or a slow cooker (which I usually use for the chicken one).<br />
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<h2>
Method</h2>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaI1MWDCokaJwAYm_r4-rf8CTf_UEqhKvJaFVp1VzDElBSQQumqdqhPTxVbmLrjsEP-2_Zt37aK8Sd3FZ8hlJi_7WaHy5SD7DN8zC1qoXDF05CWyGvqEt1VCUtv7rrlzclp81uiw/s1600/IMG_3556.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaI1MWDCokaJwAYm_r4-rf8CTf_UEqhKvJaFVp1VzDElBSQQumqdqhPTxVbmLrjsEP-2_Zt37aK8Sd3FZ8hlJi_7WaHy5SD7DN8zC1qoXDF05CWyGvqEt1VCUtv7rrlzclp81uiw/s1600/IMG_3556.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veggies ready to go</td></tr>
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1. Roughly chop your veggies. I didn't peel the potatoes here, oops, but I usually do.<br />
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2. You may like to brown the meat slightly in the pan first, but it's not vital. Add the veggies, and other ingredients. When using a slow cooker, I put the veggies in first, and just sit the meat on top of them. If you're using liver, you might want to add it to the saucepan later on in the cooking process, as it goes a bit hard and rubbery if you overcook it.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlz_ZOY4W0zSAc-cNPoUNUVuiR_kgFUMHIrQILc0rdcKDK-KtZ7mXVCNY6AB7vYxpklM86TFH3eBGxuEg0AdpPYyKDHCWCLTAXzUKtlWb7_eyNhMndtVthW_lOmHZZcQaEBqU0Zw/s1600/IMG_3631.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlz_ZOY4W0zSAc-cNPoUNUVuiR_kgFUMHIrQILc0rdcKDK-KtZ7mXVCNY6AB7vYxpklM86TFH3eBGxuEg0AdpPYyKDHCWCLTAXzUKtlWb7_eyNhMndtVthW_lOmHZZcQaEBqU0Zw/s1600/IMG_3631.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef + Liver ready to go on the stove</td></tr>
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3. Set it to cook for several hours, with a lid on. On the stove, you'll want to cook it on the lowest heat. I usually cook the chicken casserole for about 4 hours in the slow cooker, and the beef + liver one for about 2–3 hours on the stove.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWBWda9SlP4t9jte2MJWWidti_oOxmIBXOMjsJDs-Z6Eq6xFmxsqjeRMcL475V1zZ-zBYbt2l4RLYqw5-Ur5U4foLqHGPlWuZ6v_zf9MBQkC2dexbMhCKy5cWtGf_DYl4pV-aGw/s1600/IMG_3569.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWBWda9SlP4t9jte2MJWWidti_oOxmIBXOMjsJDs-Z6Eq6xFmxsqjeRMcL475V1zZ-zBYbt2l4RLYqw5-Ur5U4foLqHGPlWuZ6v_zf9MBQkC2dexbMhCKy5cWtGf_DYl4pV-aGw/s1600/IMG_3569.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Casserole in the slow cooker</td></tr>
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4. Allow the casserole to cool a bit, so it's warm but not hot. Don't let it sit overnight in the fridge before deboning, everything solidifies and it makes bone removal very difficult. Ask me how I know :p<br />
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5. If you've got bones in there, remove them. It works quite well doing this by hand, wearing rubber gloves (which protect you from the heat as well as the eeeeeeew liver). plus it makes you look like a surgeon. A very sick and amateur surgeon.<br />
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6. Use a stick blender or food processor to 'lightly' purée the casserole to the desired amount. I have to make sure the veggies are fairly well mashed otherwise <i>one</i> of my dogs (Petal), not naming any names (<b>Petal</b>) will flick every single one out with her delicate little tongue. But your dog may like it chunky. A potato masher works well for a 'rougher' texture.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxoInh8LYc0AoJYNpY5zlsm2RJ0EiZHJ3epAF4JG9XkOzs65XGHqmUrvAZxnanBYSEAcOYxpxT43XQlXy2LQVwhfRmlRpA4NchvdNSxnJWaFA8is477IkFCId_jGQua46liQhheA/s1600/IMG_3632.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxoInh8LYc0AoJYNpY5zlsm2RJ0EiZHJ3epAF4JG9XkOzs65XGHqmUrvAZxnanBYSEAcOYxpxT43XQlXy2LQVwhfRmlRpA4NchvdNSxnJWaFA8is477IkFCId_jGQua46liQhheA/s1600/IMG_3632.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef + Liver Casserole after cooking</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeDKWt9oOZtfgmF4lef5epEcKEi-Mc3t6USO_ZhFQlbax7YmyiU0HtwoqL20eL78-yqrCLf1L3ylfy9HBkdpUF-mFtQbiA1ouwuGmz3DNtO_8cfZsmOVPCny69X19aAkySRHBeag/s1600/IMG_3634.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeDKWt9oOZtfgmF4lef5epEcKEi-Mc3t6USO_ZhFQlbax7YmyiU0HtwoqL20eL78-yqrCLf1L3ylfy9HBkdpUF-mFtQbiA1ouwuGmz3DNtO_8cfZsmOVPCny69X19aAkySRHBeag/s1600/IMG_3634.jpg" height="320" width="236" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef + Liver Casserole after puréeing</td></tr>
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7. Now for portions. I use a silicone muffin tray to freeze the portions — it is brilliant, because I can just pop them out once they're frozen. It's that easy. I do half as smaller portions for little Miss Chunky, and larger portions for Griff (who is twice her size). I store them in ziplock bags and boxes in the freezer.<br />
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8. Each meal time, you just defrost a portion (1 or 2 minutes in the microwave, or you could defrost in the fridge overnight, or in a tiny saucepan), make sure it's warm for them (not too hot to burn their tongues), and then let the nomming begin!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2pmykizO-l0gFyJUMW62r0TMVQu8prkXwhPpLTfIF5I5D2CXZ36uYZ6AmpHlfrGUKMBr_BI71XF4XRrbhMk8w1cgyCQKVlPD_EYXfZa7uVbDIpE6WZOmoN1nIGvMWh9WVeybJHg/s1600/IMG_3636.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Puppeh Casserole gets the lick of approval" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2pmykizO-l0gFyJUMW62r0TMVQu8prkXwhPpLTfIF5I5D2CXZ36uYZ6AmpHlfrGUKMBr_BI71XF4XRrbhMk8w1cgyCQKVlPD_EYXfZa7uVbDIpE6WZOmoN1nIGvMWh9WVeybJHg/s1600/IMG_3636.jpg" height="400" title="" width="371" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Griff approves!</td></tr>
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<br />Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com3tag:blogger.com,1999:blog-19344268.post-39642352328578796122014-01-31T11:02:00.001+11:002014-01-31T11:21:28.179+11:00Soboro DonLast week I had the great pleasure of discovering the <a href="http://justonecookbook.com/">Just One Cookbook</a> Japanese cooking blog. My goodness. I also bought Nami's ebook. If you're interested in trying Japanese cooking, head on over to her blog. Seriously. I'll still be here when you pull yourself out of Japanese Cooking World ... "Was I gone long? Where am I? Who are you? ... "<br />
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So on the weekend I made <a href="http://justonecookbook.com/recipes/tori-soboro-donburi/">Tori Soboro Don</a>. The online recipe has extensive step-by-step photos, and is very clear. It's a chicken donburi recipe — donburi means 'rice bowl dish', and refers to any Japanese meat /veg sort of stew, served over rice. Donburi is often shortened to 'don'.<br />
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This recipe is basically fried chicken mince, and scrambled eggs, with peas, over rice.<br />
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I couldn't get a hold of chicken mince, so used chicken breasts and diced them finely. Worked quite well, actually! The chicken is cooked with ginger, sake, sugar, mirin, and soy sauce. I actually cut back on the sugar a bit, and the result was still quite sweet. The whole mixture gets cooked down slowly until it's all gooey and delicious.<br />
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Then you beat together eggs with <i>more </i>sugar, and fry it, breaking it up with (ideally) a bunch of chopsticks. Having a severe chopstick shortage in the house at the time (now remedied, you'll be relieved to hear!), I used a mini whisk instead.</div>
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Wooo, action shot!<br />
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Yummo, who knew that sweet scrambled eggs could be so delicious! </div>
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Lastly you defrost some frozen peas, and get creative in the bowl ... rice first, then the chicken and egg, and a sweet line of peas. I wasn't as <a href="http://cdn.justonecookbook.com/wp-content/uploads/2011/04/Soboro-Don-II.jpg">tidy with my line of peas as Nami</a>, but it still looks appealing. Top with pickled ginger.<br />
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Goddammit Blogger, why you no align things properly! Excuse the derpy layout ... what Blogger says is 'centered' clearly isn't what a human would think is centred.</div>
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Verdict? Huge hit with the whole family. The meat is sweet, caramelised, and salty, and the ginger gives the perfect contrast. The egg and peas are tasty too, with the chicken and rice. Very very nommy! And so pretty too! Despite the aforementioned lack of chopsticks. Now remedied.</div>
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Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com4tag:blogger.com,1999:blog-19344268.post-22737755379540614322014-01-12T22:19:00.001+11:002014-01-15T16:19:26.790+11:00Haricots savoyard<span style="font-family: Verdana, sans-serif;">My grandmother had seven recipes in her repertoire, repeated ad nauseum. I'm kinda the opposite ...</span><br />
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<span style="font-family: Verdana, sans-serif;">I'm very aware that this blog has rather fallen by the wayside in the last year, so it's time for some rejuvenation. Seeing as I love cooking, and have added quite a few cookbooks to my collection over the past year, I thought it would be interesting (I hope!) to showcase the new recipes I try, and show how they turned out.</span><br />
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<span style="font-family: Verdana, sans-serif;">I'm not going to commit myself to anything like making every recipe from a book in a year, or posting every few days, or anything <i>mad</i> like that. But I will try to post more often, and from a wide variety of cookbooks.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1fHnHoTLNIh1oU1OBMo_QdIFyymr4cCL-UGu2_upIBBtfIsHqnBVc6FzB_xQxBPy8dr5x17881ZjV2tKz1wIncG6XLXKeVyYVFj3U1YDpARfWBozzIyfLibp0p5wlHZuzb2xm8A/s1600/blogger-image-238598445.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1fHnHoTLNIh1oU1OBMo_QdIFyymr4cCL-UGu2_upIBBtfIsHqnBVc6FzB_xQxBPy8dr5x17881ZjV2tKz1wIncG6XLXKeVyYVFj3U1YDpARfWBozzIyfLibp0p5wlHZuzb2xm8A/s320/blogger-image-238598445.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfF3uy4LlUIOGxjKDp-vymh2sNR2-lfCMnOV08bty9pPVEmjgEhM6u__xbmLRhsiTnKW02vF2YwleQO2wOn637C-6NquJIqmEpVzITro_Vkb2qcjjCoKH4E0QiADlQ_bBJZuVjTw/s640/blogger-image--816867668.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfF3uy4LlUIOGxjKDp-vymh2sNR2-lfCMnOV08bty9pPVEmjgEhM6u__xbmLRhsiTnKW02vF2YwleQO2wOn637C-6NquJIqmEpVzITro_Vkb2qcjjCoKH4E0QiADlQ_bBJZuVjTw/s320/blogger-image--816867668.jpg" width="240" /></span></a><span style="font-family: Verdana, sans-serif;">For Christmas I received the adorable <a href="http://www.rachelkhoo.com/">Rachel Khoo</a>'s <i>My Little French Kitchen</i> and <i>The Little Paris Kitchen</i> books. So, lots more French meals in our future! Yum.</span><br />
<span style="font-family: Verdana, sans-serif;">I really loved Rachel's TV series for <i>The Little Paris Kitchen ... </i>and her minuscule kitchen, with the bare minimum of equipment appeals to my inner minimalist, too.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4BiDRk_qaYvzbDeIVBj5eZrYEBYMxsn1mO55Kc-3W01XUOiP05dMtfpqq_JoojdxpTTm8haHjbE04JP6cvgfT-9jHy40oZ8K1UKEsX6QvHM1GmWG_oNTXzmqpkOwFlPuGRU_mg/s640/blogger-image--815051009.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4BiDRk_qaYvzbDeIVBj5eZrYEBYMxsn1mO55Kc-3W01XUOiP05dMtfpqq_JoojdxpTTm8haHjbE04JP6cvgfT-9jHy40oZ8K1UKEsX6QvHM1GmWG_oNTXzmqpkOwFlPuGRU_mg/s320/blogger-image--815051009.jpg" width="240" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5JsigEmbpfvKe8Wji13ZNc3VVJo-jcb9UxtLyXm0O5pnolrmOzzN8l1gDgCft59QSGTPmBbKyywlWdZ_qIFPQcaGVh86u_rZG4fALb0QromjFJTwvidz8SmQIpKJMf1Rd3JwLyg/s640/blogger-image-1530563150.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Verdana, sans-serif;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6m96PiDNVIP5vnEd6AJ6UxEm9fltpHxKmpJeZGhocr49mUszZsmIMHw0WQvwA_6AfnfQDiuISo7HMy6chSN548fRIBoc4D4Q1lgB8xtVEhk0tjx9VoYYeMMMA48eNSQxZWdoJQ/s640/blogger-image-460137886.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"> </span></a><br />
<span style="font-family: Verdana, sans-serif;">Tonight I made </span><i style="font-family: Verdana, sans-serif;">Haricots savoyard avec lentilles aux herbes ... </i><span style="font-family: Verdana, sans-serif;">In other words: Green bean bundles with herb lentil salad. This recipe is from </span><i style="font-family: Verdana, sans-serif;"><a href="http://www.bookdepository.com/My-Little-French-Kitchen-Rachel-Khoo/9780718177478">My Little French Kitchen</a></i><span style="font-family: Verdana, sans-serif;">, and is from the Lyon region. </span></div>
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<span style="font-family: Verdana, sans-serif;">First of all you blanch nice long fresh green beans, for about 4 minutes in boiling salted water. Slice the cheese into bean-long sticks. Then wrap bundles of beans with a few sticks of Beaufort or Gruyere cheese (my local grocer had neither, so I used St Claire cheese, which I think was a fair replacement).</span><br />
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<span style="font-family: Verdana, sans-serif;">Then wrap the bundle with a nice slice of smoked or Parma ham. I got very thinly sliced ham, at the deli, and it really was a bit <i>too</i> thin. So regular thickness would be better.</span></div>
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<span style="font-family: Verdana, sans-serif;">Pop these cute little bundles into a shallow casserole dish, and into a 180º oven for about 30 min, until the ham is nice and crispy. </span></div>
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<span style="font-family: Verdana, sans-serif;">While these are baking, you cook the French Puy lentils in boiling water, and pop in a bay leaf. They take about 20 min to cook. </span></div>
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<span style="font-family: Verdana, sans-serif;">Gently sauté an onion in butter with some fresh thyme. Then add the lentils and some grainy mustard. </span></div>
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<span style="font-family: Verdana, sans-serif;">I've not had Puy lentils before; I'm not a huge fan of lentils, but these were very tasty, I must say. I gather they're called poor man's caviar. They don't break down into mush like red lentils do in Indian dhal, for example. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6m96PiDNVIP5vnEd6AJ6UxEm9fltpHxKmpJeZGhocr49mUszZsmIMHw0WQvwA_6AfnfQDiuISo7HMy6chSN548fRIBoc4D4Q1lgB8xtVEhk0tjx9VoYYeMMMA48eNSQxZWdoJQ/s1600/blogger-image-460137886.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6m96PiDNVIP5vnEd6AJ6UxEm9fltpHxKmpJeZGhocr49mUszZsmIMHw0WQvwA_6AfnfQDiuISo7HMy6chSN548fRIBoc4D4Q1lgB8xtVEhk0tjx9VoYYeMMMA48eNSQxZWdoJQ/s320/blogger-image-460137886.jpg" width="240" /></a><span style="font-family: Verdana, sans-serif;">The beans with melty cheese and crisp ham were wonderful, and the lentil salad complimented them well. Definitely making this one again.</span><br />
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<span style="font-family: Verdana, sans-serif;">If you search on the French title of the recipe, you will find it on Google Books.</span><br />
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<span style="font-family: Verdana, sans-serif;">The baking dish I used is a French ceramic dish I've had for as long as I can remember, possibly even a wedding present ... </span></div>
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<span style="font-family: Verdana, sans-serif;">Aren't they cute in cross-section?!</span><br />
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<span style="font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7QZXqZ-4Ryhi8yDd9-9jJ3L4vMsvgDzEhCDK4qILiV46wIMhcAxv98NTlTvCz1Wqg5mcQy09smt6-sFCEiznX8Fdjr2D-Nx6Sv_ESP9FO92cB2SH4cgyAQHuZ5i4pvf8yhL8nZg/s640/blogger-image--679008328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7QZXqZ-4Ryhi8yDd9-9jJ3L4vMsvgDzEhCDK4qILiV46wIMhcAxv98NTlTvCz1Wqg5mcQy09smt6-sFCEiznX8Fdjr2D-Nx6Sv_ESP9FO92cB2SH4cgyAQHuZ5i4pvf8yhL8nZg/s400/blogger-image--679008328.jpg" width="400" /></a></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients List</b></span><br />
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<ul>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">400g green beans</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">100g Beaufort cheese (or Gruyere, Emmenthal, Fontina, Tomme, or Rebleochon)</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">8 slices smoked or Parma ham</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">200g Puy lentils</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">1 bay leaf</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">1 medium onion, diced</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">1 heaped tablespoon butter</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">leaves from 2 sprigs of fresh thyme</span></li>
<li style="text-align: left;"><span style="font-family: Verdana, sans-serif;">1 heaped tablespoon grainy mustard</span></li>
</ul>
</div>
Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com3tag:blogger.com,1999:blog-19344268.post-64599292933438033932013-10-31T11:08:00.000+11:002014-08-31T20:40:24.337+10:00How much sugar is REALLY in that?Today I read this article on the Huffington Post, <a href="http://www.huffingtonpost.com/2013/10/30/sugar-food-drink-blow-your-mind_n_4166418.html"><i>We live in a world where salads have more sugar than donuts</i>. </a> Having lived in the States myself, I can certainly attest that American food is in general very sweet, compared to Australian. The bread tastes like cake. The desiccated coconut has added sugar. And so on.<br />
<br />
However, the list presented in this article isn't all that helpful, as the serving sizes haven't been standardised. While there is some value in seeing how much sugar is in 'one serve', it's quite common for a smallish bottle of juice, for instance, which you'd drink in one sitting, to be classified as containing two serves. And 'one serve' of Fruit Loops is only 30g. Do you know how teensy an amount of cereal that is?<br />
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So you really have to standardise the amounts to be able to see <i>relative</i> amounts of sugar.<br />
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So, I decided, just as an interesting exercise, to hunt down the nutritional information for these foods myself, and figure out the amounts of sugar in standard quantities of each food. I've gone for 100 ml or 100 g of each food. Plus — hey! Maths! :D<br />
<br />
The article puts foods in the following order,<b> per arbitrary serve</b>, from least sugar to the most:<br />
<ol>
<li>KrispyKreme Original Glazed Donut (10g)</li>
<li>Fruit Loops (12g)</li>
<li>Subway Sweet Onion Chicken Terikayi (16g)</li>
<li>Starbucks Grand Caffe Latte (17g)</li>
<li>Godiva Indiv. Wrapped Chocolate Truffles (17g)</li>
<li>Ben & Jerry's Vanilla Original Ice Cream (20g)</li>
<li>Yoplait Original Yoghurt (27g)</li>
<li>Vitamin Water (33g)†</li>
<li>Coca-Cola (39g)</li>
<li>Sprinkles Red Velvet Cupcake (45g)</li>
<li>California Pizza Kitchen Thai Chicken Salad (48g)</li>
<li>Odwalla Super Food drink (50g)</li>
<li>Starbucks Grande Vanilla Frappuccino (67g)</li>
</ol>
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And here's my list, also ranked from least to most sugar.
These are quantities of sugar <b>per 100 ml or 100 g of the food</b>, depending on whether it's a drinky thing or a nomming thing.<br />
<ol>
<li><a href="http://www.aubonpain.com/menu/food.aspx?s=cafe_salads">Au Bon Pain Thai Peanut Chicken Salad</a>* (1.6g)</li>
<li><a href="http://www.coca-cola.co.uk/brands/glaceau.html">Vitamin water Kiwi Strawberry</a> (3.0g)† (which is owned by Coca-Cola)</li>
<li><a href="http://www.starbucks.com.au/_files/sbx_beverage_nutrition.pdf">Starbucks Grand Caffe Latte, whole milk</a> (3.4g)</li>
<li><a href="http://www.subway.com/menu/product.aspx?CC=USA&LC=ENG&MenuTypeId=1&MenuId=35&ProductId=4">Subway Sweet Onion Chicken Terikayi</a> (5.9g)</li>
<li><a href="http://www.odwalla.com/good-products/superfoods/original">Odwalla Super Food Original drink</a> (8.2g) (also Coca-Cola)</li>
<li><a href="http://livepositively.com/content/dam/live-positively/files/coca-cola-nutrition-facts.pdf">Coca-Cola</a> (9.6g)</li>
<li><a href="http://www.starbucks.com.au/_files/sbx_beverage_nutrition.pdf">Starbucks Grande Vanilla Frappuccino</a> (9.7g)</li>
<li><a href="http://www.yoplait.com.au/Yoplait_core_nutritional_information_march_2012.pdf">Yoplait Original Yoghurt Vanilla</a> (14.2g)</li>
<li><span style="color: #999999;">California Pizza Kitchen Thai Crunch Salad (15.4g)?**</span></li>
<li><a href="http://caloriecount.about.com/calories-ben-jerrys-vanilla-original-ice-i52602">Ben & Jerry's Vanilla Original Ice Cream</a> (20.0g)</li>
<li><a href="http://www.krispykreme.com.au/wp-content/uploads/2012/05/nutritional-info.png">KrispyKreme Original Glazed Donut</a> (21.2g)</li>
<li><a href="http://caloriecount.about.com/homemade-sprinkles-red-velvet-cupcakes-recipe-r542324">Sprinkles Red Velvet Cupcake Mix</a>*** (33.0g)</li>
<li><a href="http://www.kellogg.co.nz/Home/Products/Cereal/FrootLoops/tabid/333/Default.aspx">Fruit Loops</a> (38.0g)</li>
<li><a href="http://www.godiva.com/gourmet%20dark%20chocolate%20gifts,%20dark%20chocolate%20truffles,%20chocolate%20truffle%20gifts,%20godiva%20chocolate%20truffles/73247,default,pd.html">Godiva Indiv. Wrapped Chocolate Truffles</a> (41.5g) ****</li>
</ol>
<b>Important notes</b>
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<hr />
† Ooops, the original article had a <b>big</b> mistake here ... there are 33 <b>calories</b> in a bottle of Vitamin Water, not 33 <b>grams</b> of sugar!<br />
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* Not the original salad mentioned in the HuffPo article, but a Thai chicken salad from a restaurant chain that actually gave a weight for the serving size. So possibly not a good comparison. but proof that a Thai chicken salad doesn't <i>necessarily</i> have a high sugar content!<br />
<br />
** I couldn't find the exact same Thai Chicken Salad on the <a href="http://info.cpk.com/documents/nutrition_facts.pdf">California Pizza Kitchen menu</a>, but this was probably the closest match. The menu only lists 'Half' or 'Full' for size, not a weight, so I have no way of knowing how heavy the salad is. I've use the size of the Au Bon Pain salad as the size of the CPK one, but this is probably wrong. So really, without a weight of the actual CPK salad, we have to completely eliminate the salad from this table.<br />
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*** I also couldn't find a weight of a Sprinkles cupcake, but have used the serving size weight for a cupcake from the nutrition info on their Red Velvet Cupcake Mix.<br />
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**** The Signature Truffles box, shown in the original article, didn't have nutritional information on their website, so I've used the Individually Wrapped Chocolate Truffles instead.<br />
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I'm not even going to <i>start</i> on a discussion about different types of sugars, too ...<br />
<br />
So, the take home message? Don't start replacing your salads with doughnuts (or donuts even), cupcakes, chocolate truffles, or Fruit Loops as 'lower sugar' alternatives. <b>They're not.</b>Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com4tag:blogger.com,1999:blog-19344268.post-1876107458040670252013-07-08T15:56:00.000+10:002014-04-28T16:24:48.692+10:00Ice Pack SocksI have a lot of trouble with painful feet. I mean <i>really</i> painful feet. Can't walk far, keep me awake at night painful feet. Probably from a congenital plantar fascia defect. The pain is constant, and deep, through the bones, and maddening!<br />
<br />
A TENS machine does help interrupt the pain, but the simplest treatment I've found so far is ice packs. It dulls the pain nicely, and helps me get to sleep. But ice packs are ungainly things, and it's hard to keep them wrapped up (to protect your skin), and also sitting in the right place on your foot!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRzQTtPvIq2H2u-5q-q5VXMg0BYBzEZPa87-iHgjzhVKI9nnNCWJ_Ss6LHZnZQTEqdPNpnXbq8dj7SAkrhyphenhyphen07Sg8eVnd2Uc9pLSC8MYw9yC0qQyDS95mVZ6Ncz0h6bPiY9Cu_vIA/s1600/IMG_2065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRzQTtPvIq2H2u-5q-q5VXMg0BYBzEZPa87-iHgjzhVKI9nnNCWJ_Ss6LHZnZQTEqdPNpnXbq8dj7SAkrhyphenhyphen07Sg8eVnd2Uc9pLSC8MYw9yC0qQyDS95mVZ6Ncz0h6bPiY9Cu_vIA/s320/IMG_2065.jpg" height="320" width="240" /></a></div>
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So I've invented these ice pack socks. Basically, I've added a pocket to the sole of a sock, and a mini ice pack (like the sort used for kiddie lunch boxes) can fit inside it. This holds the ice pack in position, and protects your skin from direct contact with the ice pack.<br />
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If you have pain on the top of your feet, just make the flap big enough to fit over the top of your foot, and sew it into the top position.<br />
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NB: these are not for walking in! You're likely to pop the ice pack, and get gel everywhere, eeeeeeew.<br />
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Here's how to make them:<br />
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<b><a href="http://www.ravelry.com/patterns/library/ice-pack-socks">Ice Pack Socks</a> (knitted)</b><br />
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Choose a favourite simple knitted sock pattern. I made mine with 8 ply yarn, and the <a href="http://www.chiark.greenend.org.uk/~eleanorb/temp/pattern.html">Sock of Doom </a>pattern (<a href="http://www.ravelry.com/patterns/library/international-sock-of-doom">Ravelry link</a>), but you can choose whatever you like. 4 ply is fine. Remember, it's just for wearing in bed, so just needs to be comfortable, not fancy. A firm fitting sock is best.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4cujZqh3m1gyc_mA7nyppE3WLSJT0xSSn3C7LM8t2VXycVrAkb3wcRtPJoai_otTKGslPuYlsz-mMN8Ax1F5UGFKq0WX5Nkiu1RJBRpu02nK25VBi5ZHhGuCuBviT5B4P1fILdg/s1600/IMG_2062.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4cujZqh3m1gyc_mA7nyppE3WLSJT0xSSn3C7LM8t2VXycVrAkb3wcRtPJoai_otTKGslPuYlsz-mMN8Ax1F5UGFKq0WX5Nkiu1RJBRpu02nK25VBi5ZHhGuCuBviT5B4P1fILdg/s320/IMG_2062.jpg" height="320" width="292" /></a>Knit the sock (yeah, just like that!) I made mine ankle length, but you can do whatever you like best length-wise.<br />
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Once the sock is done, put it on, and see where the edges of the sole are. You're going to pick up stitches along the right side of the foot. For my sock, I picked up 34 sts ... it will depend on what weight yarn you've used. For a 4 ply sock, you will be picking up a lot more stitches than that.<br />
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Now, you're going to make a flap, which will become the pocket on the sole. You can just knit a rectangle, or you can do a few increases at the toe end of each row to make a shape that fits along to toe a bit more. It doesn't matter too much, as mini ice packs are generally rectangular.<br />
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Once you've got to the right width to fit across the sole, bind off, leaving a nice long tail. Bind off so that the tail will be at the 'heel end' of the flap.<br />
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Sew the flap onto the sole of the sock, so the left side, and the end (at the toe). If you have pain in both feet, make a second sock.<br />
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<a href="http://www.ravelry.com/patterns/library/ice-pack-socks">Ravelry link.</a><br />
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Here are my exact instructions for my pocket (8 ply sock, on 3.75 mm needles), with toe shaping, in case you want to do it exactly the same:<br />
<ul>
<li>Pick up 34 sts along right side of sole.</li>
<li>Knit 1 row</li>
<li>All wrong-side rows: K1, P to end of row</li>
<li>Increase Row: Kfb (increase by 1), K to end</li>
<li>Repeat Increase Row (on RS rows) until have 38 sts in total</li>
<li>Knit 10 rows in stocking stitch</li>
<li>Decrease Row: K2tog, K to end</li>
<li>Repeat Decrease Row (on RS rows) until have 34 sts</li>
<li>Bind off on RS row.</li>
<li>Leave long tail.</li>
<li>Sew flap to sole of foot, along left edge and toe.</li>
</ul>
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<br />
<b>Hand-Sewn Version</b><br />
<br />
You'll need a pair of bought socks, and a scrap of knit fabric, from an old t-shirt, for example. You'll also need a needle and thread, some cardboard, scissors and a pen.<br />
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Trace around your foot on the cardboard, and cut it out. Place this template inside the sock, against the sole of the sock.<br />
<br />
Cut a piece of the scrap fabric that will cover the ice pack when stretched. Cut to fit the shape of the bottom of the sock. The open edge of the pocket should be straight, no need to curve it to fit the heel shape.<br />
<br />
Now pin your pocket flap piece around the left, toe, and right edges of the sole. Sew in place. Leave the cardboard inside the sock, as a surface to rest the fabric against (and to stop you from sewing the top of the sock to the bottom). Ta dah! Now do the other one :)<br />
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<br />Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com9tag:blogger.com,1999:blog-19344268.post-12575112636032375262013-06-21T17:56:00.000+10:002013-06-21T18:01:59.928+10:00A new book<div class="separator" style="clear: both; text-align: center;">
<a href="http://upload.wikimedia.org/wikipedia/commons/2/2d/Neurosarcoidosis_MRI_pre-post_treatment_arrows.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://upload.wikimedia.org/wikipedia/commons/2/2d/Neurosarcoidosis_MRI_pre-post_treatment_arrows.gif" width="400" /></a></div>
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This week I've started work on a new book, on <a href="http://emedicine.medscape.com/article/1147324-overview">neurosarcoidosis</a>. It will have a few chapters on the current understanding of the disease, how it's diagnosed and treated, and some chapters on proactive strategies for living with it.<br />
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The second part of the book will be collected patients' experiences, arranged by topic. So, if you have confirmed neurosarcoidosis, and would like to be involved, <a href="mailto:denise@sutherland-studios.com.au" rel="nofollow">please drop me a line</a>! There is a permission form to fill in, and a questionnaire. You can write as little or as much as you like, and you don't have to answer all the questions if you don't want to. You can also appear under a pseudonym, if you wish.<br />
<br />
The deadline for submissions is the end of September 2013.<br />
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Hope to hear from you!Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com1tag:blogger.com,1999:blog-19344268.post-30205256330317504122013-04-02T12:44:00.002+11:002013-04-02T14:05:49.001+11:00How to fix pulled stitches<div class="separator" style="clear: both; text-align: left;">
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Over the past few months I've been doing battle with my <a href="http://www.stolenstitches.com/2010/05/adrift/">Adrift</a> top (I hereby vow, in public, that I am never knitting laceweight again!). It is <i>gorgeous</i>, but my god, the stitches pull! Every time my dogs even look at it, I swear, there's another pulled stitch. And my fingernails. Some of them are very obvious, with an unsightly row of pulled stitches across whole swathes of the top.<br />
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So I have spent hours and hours and <i>hours </i>trying to tease out these pulled stitches, in lace weight. Which is a fucking pain in the arse. All my forays into looking for advice on 'fixing pulled stitches' just say to 'ease out the pulled threads' and nothing much else. Which really didn't help with the mess I was in. And I suspect that 'fixing pulled stitches' is going to be a constant part of the care for this garment.</div>
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But last week, suddenly my technique — which, frankly, hadn't been that successful up til then — suddenly improved. I've got the knack!<br />
<br />
So I've made this little tutorial to help you, too, if you're battling with large areas of damage and pulled stitches. I'm using 8 ply in this sample, and the pulled row is in red, but obviously in your own knitting, your pulled thread row will probably be in the same colour as the background (which is what makes the task tricky).</div>
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1) Here is your lovely smooth knitting, with a nice red stripe.</div>
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<span and="" caught="" claw="" has="" naughty="" nbsp="" noes="" oh="" on="" pulled.="" puppy="" some="" span="" style="text-align: left;" work="" your=""></span></div>
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<span style="text-align: left;">2) Oh noes! Some naughty puppy claw has caught on your work, and pulled. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMEKTlPLFwHZ2jrjLpEUEPMy-FxklXGv_dNBhrNtq_4l8LpV28BIX5xJHv4UBAyjHjOD4dA2_UKt0h8kzUXaW3w3ajb_eXd0ij6ZdLjTlFPkeJd6ZN-Zcmh9sVPOwZULsZIrtA8g/s1600/P1100169.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMEKTlPLFwHZ2jrjLpEUEPMy-FxklXGv_dNBhrNtq_4l8LpV28BIX5xJHv4UBAyjHjOD4dA2_UKt0h8kzUXaW3w3ajb_eXd0ij6ZdLjTlFPkeJd6ZN-Zcmh9sVPOwZULsZIrtA8g/s320/P1100169.jpg" width="320" /></a></div>
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3) This is what it looks like on the wrong side. Not good. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpYOhrmynxXujZYRV4m1KoaA72WWlIzQqXqHsqvqp2tKfu9fujjhqPuPCfEXh5ItMg8mhLrEsN9lrjxu_iNh-vSdVAjTZiVPkHQahjH0oXQi2Tmo7RsSdKS8v6Ym7sKIXHNPZ9g/s1600/P1100170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpYOhrmynxXujZYRV4m1KoaA72WWlIzQqXqHsqvqp2tKfu9fujjhqPuPCfEXh5ItMg8mhLrEsN9lrjxu_iNh-vSdVAjTZiVPkHQahjH0oXQi2Tmo7RsSdKS8v6Ym7sKIXHNPZ9g/s320/P1100170.jpg" width="320" /></a></div>
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4) Pull the 'loose' yarn through to the wrong side of your work, using a blunt pin or darning needle. I find it easier to correct the mistakes when looking at the wrong side of the knitting, but if you prefer to work on the front, then just skip this step. The basic principles are the same.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu25g_lXiOZZ8_oxSww75XaGimhucisSw0mxTFLDeceqwrfLKoHQv4S83teOrrTkUpLhmhm1deNYhDjYn297-ZBsO8VxZ9zieNfgRTtu0xuxoW1Om3WsJAEmXDNNjCABYTw8COEA/s1600/P1100172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu25g_lXiOZZ8_oxSww75XaGimhucisSw0mxTFLDeceqwrfLKoHQv4S83teOrrTkUpLhmhm1deNYhDjYn297-ZBsO8VxZ9zieNfgRTtu0xuxoW1Om3WsJAEmXDNNjCABYTw8COEA/s320/P1100172.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1fhG5iqirlYVV_VQflewNi1n83c7eQeOhKtdJmZbZ7DOaQzy8AJAi4alsB8u47gK20E8xvVrCldiy7WTi_OctpkA-5QXi6DOJ-MFcg1GxeGDlLKL2Pr3wGx7BXijm3LksWXcjsw/s1600/P1100173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1fhG5iqirlYVV_VQflewNi1n83c7eQeOhKtdJmZbZ7DOaQzy8AJAi4alsB8u47gK20E8xvVrCldiy7WTi_OctpkA-5QXi6DOJ-MFcg1GxeGDlLKL2Pr3wGx7BXijm3LksWXcjsw/s320/P1100173.jpg" width="320" /></a></div>
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5) Now, the main trick is this: you need to 'read' your knitting, and trace the path that the single row's yarn takes. The photo below illustrates this path. Use a blunt needle or pin to pull the loose yarn along the path of the knitting, slowly easing out the stitches until all the pulled stitches are back to their proper size, and the loop of pulled yarn is sitting back into the row where it belongs. <span style="text-align: center;">A bright light helps.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOUZMuqAVOJR_1p_mJHdCkR4o0wjtJnp-ZfXJH4J350sslGO2dYuQzc0yDuLXap-MfoA7X-Xjbw10jUB49qljMxSuNHCD_2V1V1fm_b98KKMYWto_DEff1RRqzjFi30YJRv9Wcw/s1600/P1100181.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: -webkit-auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAOUZMuqAVOJR_1p_mJHdCkR4o0wjtJnp-ZfXJH4J350sslGO2dYuQzc0yDuLXap-MfoA7X-Xjbw10jUB49qljMxSuNHCD_2V1V1fm_b98KKMYWto_DEff1RRqzjFi30YJRv9Wcw/s320/P1100181.jpg" width="320" /></a></div>
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6) So, to follow the direction of the stitches, you'll first pull an upper thread (purl bump), and then a lower thread (another purl bump), then the next upper, then the next lower, and so on along the row.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsD5pfDVibaICU-dUvJZgA_1_jwXkgy1nYloXRN2VWsnebGfiwDWdcoaaUZpJEARqIoNyjiN_plGmd930XSFrkfLnffeR_zOvw289M6jwkaDZr9avTICjzNzqxojS2DOkKOWZSw/s1600/P1100177.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsD5pfDVibaICU-dUvJZgA_1_jwXkgy1nYloXRN2VWsnebGfiwDWdcoaaUZpJEARqIoNyjiN_plGmd930XSFrkfLnffeR_zOvw289M6jwkaDZr9avTICjzNzqxojS2DOkKOWZSw/s320/P1100177.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsD5pfDVibaICU-dUvJZgA_1_jwXkgy1nYloXRN2VWsnebGfiwDWdcoaaUZpJEARqIoNyjiN_plGmd930XSFrkfLnffeR_zOvw289M6jwkaDZr9avTICjzNzqxojS2DOkKOWZSw/s1600/P1100177.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE5dVUrN2D-wo6njbXwpbg3SdKGE2SzeE72Zb-1M0RfIU0YyVIbjk9Soo1o2X8u0U0oP5mDTCFgHWwHkKgYIrDbuKi4AfMHc_w33vmgehC8m-FfeJgWdAwOLkWxgGBMfXBov_6UQ/s320/P1100178.jpg" width="320" /></a></div>
<span style="text-align: center;">Your knitting probably will be in the same yarn colour as the rest of the knitting around it, so unlike here where there's a nice red line </span>to trace, you'll have to look really closely and follow the path the yarn for that pulled row takes, looping into the stitches above and below that row.<br />
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<span style="text-align: center;">7) </span><span style="text-align: center;">Work outwards from the main loop of loose yarn in the middle of the pulled area, outwards, first one side then the other. Upper loop, lower loop, upper, lower, in order, all the way along. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSfJPZuIGtnyIZWi56ClFkhlCB4J-YpEPAWhmCiqN2WYxEtDSZgPi4LrxvoQ9bwBURf-rADnApME000oXoPJwuzkXTFiIzPtWrYnSgumKo9daUg1FOM1h2WN3-KMLbhUNVJTgLw/s1600/P1100174.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSfJPZuIGtnyIZWi56ClFkhlCB4J-YpEPAWhmCiqN2WYxEtDSZgPi4LrxvoQ9bwBURf-rADnApME000oXoPJwuzkXTFiIzPtWrYnSgumKo9daUg1FOM1h2WN3-KMLbhUNVJTgLw/s320/P1100174.jpg" width="320" /></a><br />
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Keep on in this manner, closely looking for where the path of the pulled yarn is going, and pulling gradually, from the middle out to the edges of the pulled row, until first one half, and then the second half of the yarn is pulled back into its proper position. Keep checking your progress on the other side of the knitting.</div>
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It does take time, and it does take patience, but it <i>can</i> be done. See?<br />
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Good luck!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7gpikNrg5gc41fEp-ygYDaIKh7335ae1YcsmltEZA4nurd5fVUWdjgTB_ZGeHN28wdb7UeNWNa3pHUeD9nNkPP53mv3gluS30Rjpn9a0FtpDWY5-IToU6DI5O-qFvXnJDuqszA/s1600/P1100179.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7gpikNrg5gc41fEp-ygYDaIKh7335ae1YcsmltEZA4nurd5fVUWdjgTB_ZGeHN28wdb7UeNWNa3pHUeD9nNkPP53mv3gluS30Rjpn9a0FtpDWY5-IToU6DI5O-qFvXnJDuqszA/s320/P1100179.jpg" width="320" /></a></div>
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Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com3tag:blogger.com,1999:blog-19344268.post-23411293104527241622013-02-20T14:33:00.000+11:002013-02-26T15:59:05.589+11:00New CaledoniaHubby and I decided to give this cruising thing another try, so on 10 February we left on <a href="http://www.pocruises.com.au/ourships/pages/pacificjewel.aspx">P&O's Pacific Jewel</a> for 8 sleeps, from Sydney to New Caledonia and back. There were definitely pros and cons for a cruise trip for me.<br />
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After a pleasant — if early — train trip from Canberra to Sydney, we got ourselves to the wharf. Here is the Pacific Jewel at Sydney. Big, isn't she?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsVqiVzAIIU-X2GBFrpu3nIAluYjb6Om9MM8_DrcNnlb6vpOK-CGltfoelL2HhPZ6wFvSCepyJk8VsbwSBg7L1bfqQNm-jJPMqr2PozMv_ugspFY9Ete3_gUonV7xrXTwOfhlFkg/s1600/IMG_0555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsVqiVzAIIU-X2GBFrpu3nIAluYjb6Om9MM8_DrcNnlb6vpOK-CGltfoelL2HhPZ6wFvSCepyJk8VsbwSBg7L1bfqQNm-jJPMqr2PozMv_ugspFY9Ete3_gUonV7xrXTwOfhlFkg/s320/IMG_0555.jpg" width="299" /></a></div>
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We had a pleasant surprise when checking in — we'd been upgraded! So we went from being in a two-person room with a smallish balcony, mostly of solid metal (so you couldn't see over it well), to a three-person room with a rail balcony. So that was pretty cool.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg4T2whLakqkL4IZtu0YCAfftUF5bINV85llPFsYyKK3jvKcAXJ2vqs321U4Jo1dDfMR-0JL8BVKjU9Iu3fCACpEL7-uYrxjvg-bIk7ZBGuNf476Vb_KSeDMcQ933n7SUBi3lA9w/s1600/P1090618.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg4T2whLakqkL4IZtu0YCAfftUF5bINV85llPFsYyKK3jvKcAXJ2vqs321U4Jo1dDfMR-0JL8BVKjU9Iu3fCACpEL7-uYrxjvg-bIk7ZBGuNf476Vb_KSeDMcQ933n7SUBi3lA9w/s320/P1090618.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOgBZwNOQfDyiW9-s3p5rRv2oDD4fZKkBRurEKDaM8gXgPe_RynPESPaq54zmFc-uP_hRITi0CBA6AqvMDgO9JF7xARJTAZoiAyNkMGLwQqz1mTm9zTpHOtWjKnHkCTsSaSFZ6sw/s1600/IMG_0572.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOgBZwNOQfDyiW9-s3p5rRv2oDD4fZKkBRurEKDaM8gXgPe_RynPESPaq54zmFc-uP_hRITi0CBA6AqvMDgO9JF7xARJTAZoiAyNkMGLwQqz1mTm9zTpHOtWjKnHkCTsSaSFZ6sw/s320/IMG_0572.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjyED91ZFy7-GyIXefwM5U0TOPiMHqVCNJwdCCDCPjl_hYmdCJ194BKUAAaOiOPWTwrgVaE_VKNdP1fi2yPvHgRbtJBUG0HZu3aYefo3xqbRWngDSfFyN6914kjzowatMGASF9zw/s1600/P1000045.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjyED91ZFy7-GyIXefwM5U0TOPiMHqVCNJwdCCDCPjl_hYmdCJ194BKUAAaOiOPWTwrgVaE_VKNdP1fi2yPvHgRbtJBUG0HZu3aYefo3xqbRWngDSfFyN6914kjzowatMGASF9zw/s320/P1000045.jpg" width="320" /></a></div>
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At 4 pm sharp, we left dock. Sailing under the Sydney Harbour Bridge, and past the Opera House, is always an impressive sight.</div>
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That evening we enjoyed a fancy pants dinner at <a href="http://www.lukemangan.com/restaurants/salt-grill-pao">Luke Mangan's Salt Grill</a> — he owns a chain of these restaurants on the P&O ships. Very very good food, if too much of it! This is an additional cost, not included in the cruise fee, but probably about half the price of what you'd pay in one of his on-shore restaurants.</div>
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The small circus troupe entertained us several times, tricky to do all those seemingly impossible things on an unpredictably moving ship!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkJ1tE0rqRJL2xr0mt04gLc_Ft7fxRZU1mPjh6Vci6d7-IxF5C1vfeMzFcGaTgQCEjDKBhIpcoYMmdmkt-cXW9p9CUh6YJQdj0d7bGB8K3SAEa1llo52c5PHD3pHWigTdcBLwyg/s1600/IMG_0614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkJ1tE0rqRJL2xr0mt04gLc_Ft7fxRZU1mPjh6Vci6d7-IxF5C1vfeMzFcGaTgQCEjDKBhIpcoYMmdmkt-cXW9p9CUh6YJQdj0d7bGB8K3SAEa1llo52c5PHD3pHWigTdcBLwyg/s320/IMG_0614.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicF5gVjomxC15EDcSps9eqBRhJH8CvijTVoXgomveYXkcOxMV5h-CGrandK80nf6tNLwEVM80Ng0bBHpSB1UD1PXW9cjEa4IayWDpReHewR9Sl3oVNbpLRY0N8moKkfnj5sJYAHw/s1600/IMG_0734.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicF5gVjomxC15EDcSps9eqBRhJH8CvijTVoXgomveYXkcOxMV5h-CGrandK80nf6tNLwEVM80Ng0bBHpSB1UD1PXW9cjEa4IayWDpReHewR9Sl3oVNbpLRY0N8moKkfnj5sJYAHw/s320/IMG_0734.jpg" width="212" /></div>
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The main downside of our room being changed was the now very long walk from our room at the front of the ship to all the dining rooms at the back ... that's only some of the corridor, too! It would have been nice if there was at least stations where you could make yourself tea and coffee scattered through the ship. For those of us with chronic illness (Hubby and me both), it was often too much walking and a lot of effort.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUMjRt3ytNq9oW-TbNtd2jn31cMZsUDryAyBfZax6IY27fs5wC_sUuJint7XSf45ZFG8e6vSggustj1tD5Z32cIygeWl1VWDx1bAt0ghymPuIukkJiiM9FVXIaAE5QEknwFFgUYw/s1600/P1000062.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUMjRt3ytNq9oW-TbNtd2jn31cMZsUDryAyBfZax6IY27fs5wC_sUuJint7XSf45ZFG8e6vSggustj1tD5Z32cIygeWl1VWDx1bAt0ghymPuIukkJiiM9FVXIaAE5QEknwFFgUYw/s320/P1000062.jpg" width="320" /></a></div>
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This was a cake decorating competition, the people had 10 minutes to decorate their cake. The face one was risible. The winner was second from the left.<br />
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The P&O Pacific cruise ships are low-market, 'entry level' cruises. So the majority of the passengers are not tertiary educated. There was — and I know I'm being pejorative here — a very high percentage of people who wouldn't know what 'pejorative' meant. We came across the same issue on our previous Pacific Pearl cruise. We had nothing in common with them.<br />
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Most of the activities (the biggest beer gut, anyone?), shows, and movies (<i><a href="http://en.wikipedia.org/wiki/Kath_%26_Kimderella">Kath and Kimderella</a></i>, ugh) on offer were of no interest to us at all. If we cruise again, I think we really do need to move up to the Princess line, which is more expensive (what's stopped us in the past) but the ships are smaller, with half the passengers, and much more our scene (classes in ceramics and art history, and string quartets playing, for example). </div>
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So we hid out in our cabin a fair bit. Still. Not a bad place to read a book, hey?</div>
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Our room steward was a woman in her early 30s from the Philippines. She was trying to give her two-year-old daughter a better life ... but to do this, her daughter was being raised by her grandmother, and barely knew her own mother. Her mum works at sea for 8 months at a time. Very tough. Again, the command crew and various directors were largely Italian, American, or British, and the 'slogging' staff (cooks, waiters, room stewards) were Indian or Asian. I suppose the lower rates of pay they receive still equate to a better income for them, than what they could earn for similar work in their own countries, but I still find the dichotomy somewhat jarring.</div>
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The food in the two main eateries was really pretty good, and certainly plentiful! This photo is from the cafeteria style Plantation restaurant. There was always a good selection of dishes on offer, with salads, bread baked on board, and many choices for dessert. It was all too easy to eat too much. I enjoyed having pancakes every morning for brekkie. Didn't much like the UHT milk for hot drinks, though. An occasional downside was needing to share a table with other people and make small talk. They were all pleasant, but it took energy that we often didn't have. By the last couple of days, I had nearly entirely lost my appetite, just from overeating! Oopsies.<br />
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After two days at sea, we reached New Caledonia. The <a href="http://en.wikipedia.org/wiki/Isle_of_Pines,_New_Caledonia">Isle of Pines</a> (<i>Ile de Pins</i>), was our first port. Even after such a short time, I can really see why mariners of old would get so excited at the appearance of land on the horizon!<br />
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The little orange boat is one of the tenders, which ferries passengers from the ship to shore. The waiting and trip ashore were pretty quick (unlike on our last cruise). The photo on the right is at the port on Ile de Pins. Very ramshackle, but with a laid back lifestyle.<br />
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We only booked on one organised tour this time. This was the absolute highlight of the whole cruise for me. We went snorkelling at the <a href="http://www.tripadvisor.com.au/Attraction_Review-g298359-d1497768-Reviews-Piscine_Naturelle-Ile_Des_Pins.html">'Natural Aquarium'</a> (<i>Piscine Naturelle)</i> ... a lagoon with great coral formations and fish that are very used to those huge lumbering hoomans splashing around their home every day. We were a little worried about the requirement for 'fitness' to do the trip, but the walk from the bus to the lagoon only took about 15 minutes, partially splashing through an estuary, and partially through the lush forest along a little path.</div>
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When we got there, it was low tide, unfortunately, so the place didn't look as spectacular as it does in others' photos. And it was overcast and drizzling, but warm drizzle. </div>
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This bolshie little guy wasn't so happy about us coming into this home territory (and fair enough) ... he attacked the camera, and — a second after this photo was taken — bit me on the wrist! I think he just got a mouthful of sleeve. I've eaten more fish than fish have eaten me, so I'm still winning. But we did swim out of his way. </div>
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There were thousands of these brittle stars hiding down holes, in the estuary, with just an arm or two sticking out. This one was braver than most.<br />
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The second day in New Caledonia, at <a href="http://en.wikipedia.org/wiki/Mar%C3%A9_Island">Maré</a>, we didn't go ashore. The physical toll of the previous day was rather heavy (but worth it). We had trouble finding a quiet spot on the ship — a common problem — but eventually found that the top deck above the pools was relatively uncrowded and quieter. </div>
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On the 15th February we got to Noumea, the capital of New Caledonia. Another cruise ship (P&O's Pacific Dawn) was also docked at the cruise terminal, so we had to dock in the industrial port. <span style="text-align: center;">This time we didn't need the tenders, thankfully, as we could dock directly in the city.</span>I was rather amused by the sight of this upside down bulldozer ... ooops.<br />
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This was an unusual sight: tiny pieces of pumice floating on the shore line. Looked like gravelly sand, which moved with the waves. </div>
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We wandered about for a bit, and eventually found the local markets, which are open daily from about 5 am til noon. </div>
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Taro! The currency in New Caledonia is the South Pacific Franc. One CFP is roughly 1¢ Australian. So 595 CFP is about $5.95 Aussie.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGfa_MSm7ipZzKPo3dOaL4k_bpeV8bAPWsZy6AbDtoRQVnHxkoJ0gZd8aPpe-blMGN3GzPYvSuBaC8v-_x7YXoYogoOTi69jfd3TcLOLtfcLaGnfgsF59tayXXCt-OMfp3OZ7RUQ/s1600/P1090682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGfa_MSm7ipZzKPo3dOaL4k_bpeV8bAPWsZy6AbDtoRQVnHxkoJ0gZd8aPpe-blMGN3GzPYvSuBaC8v-_x7YXoYogoOTi69jfd3TcLOLtfcLaGnfgsF59tayXXCt-OMfp3OZ7RUQ/s320/P1090682.jpg" width="320" /></a> The markets were under cover, and had a good selection of both local and imported fruit and veg, as well as seafood and meats. One section was devoted to handicrafts, mostly shell jewellery and suchlike. We had to be really restrained in what we bought to take home, though, as Australian Quarantine restrictions are strict, and animal and plant products are often confiscated.</div>
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We went to one of the cafés in the markets and Hubby enjoyed a fantastic and huge bowl of locally-grown coffee, and we both had croissants. Our rough French got us by fairly well (and given what we saw of our fellow passengers, we were more adventurous about using it — they did the 'speak English slowly' thing on the whole). Most Noumeans do speak at least a little English, but appreciate the effort of visitors in speaking at least a little French.</div>
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Hubby had spent a whole summer in Noumea back in the late 1970s. We bumbled about with our poor French trying to figure out the local buses, but in the end we got a taxi out to the Anse Vata beach, which he remembered from his youth.<br />
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When sitting on that long narrow boardwalk, a gust of wind blew Hubby's new hat into the ocean. A passing French mermaid rescued it for us!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbo3qMTEVZrcVEk8ZbLhy0Bwf0K0At50MlkRTL2EQjQtC0067pZL9UBHEBcR_0E58Ao0zgWwZdt9PuziZcbczP21fkDratXT-hJKrA6kZGJqJsQ0azYYkaqwR8PnW6qKm0fdcYjA/s1600/P1000320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbo3qMTEVZrcVEk8ZbLhy0Bwf0K0At50MlkRTL2EQjQtC0067pZL9UBHEBcR_0E58Ao0zgWwZdt9PuziZcbczP21fkDratXT-hJKrA6kZGJqJsQ0azYYkaqwR8PnW6qKm0fdcYjA/s200/P1000320.jpg" width="200" /></a>Gorgeous, isn't it?</div>
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After catching the free 'Cruise Ship Hop On and Off' bus (wish we'd known about that earlier!) back into the city, we went over to the <a href="http://www.ville-noumea.nc/pratique/detail_rubrique.asp?idrubrique=4&rubrique=Culture&ou=musee">Musee de la Ville</a>, which focusses on New Caledonian history over the past 150 years or so. I was hoping to find more about the indigenous Kanak culture, but it really had more of a French focus. This carved shell was one of the few, and in fact may have been carved by French people living in New Caledonia, rather than one of the local Kanaks!<br />
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I rather liked this plate featuring two rats on a stick, <a href="http://discworld.wikia.com/wiki/Cut-Me-Own-Throat_Dibbler">Cut Me Own Throat Dibbler</a> came to mind! My poor translation reads as <i>Scenes of the life at the Front : Good hunting - Open all the year.</i></div>
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The museum had a lot of delightful French decorative elements, these are just a few.</div>
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We chanced upon this sun-drenched tiny courtyard, off one of the main streets, which held a hairdresser's and a delightful tiny second-hand shop, called <i><a href="https://www.facebook.com/pages/LA-FUNKY-FRIPE/299756080040433">La Funky Fripe.</a> </i>I could easily have browsed in here for an hour or more, but there are limits to what one can expect from a Hubby! We found a great pair of studded suspenders here for Son, for 1800 francs (about $18). We bought several metres of locally designed fabric for Dotter, too, at a fabric shop we were lucky to discover.<br />
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Most of Noumea closes down around lunchtime for a few hours of siesta, so we had some trouble finding a place for lunch. I wanted to go to one of their 'Snack' local cafés, but it wasn't to be. Eventually we chanced upon Café Almatrium, in a small shopping mall, with an appropriately supercilious French patrón. </div>
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I had the <i>Mille feullies d'aubergine au poulet crème de feta salade verte, </i>a stack of eggplant and chicken with a feta cheese sauce, and salad. Not quite the 'thousand sheets' as promised by the name, but still very delicious, with a combination of herbs or spices I wasn't familiar with.</div>
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Noumea is a real mix of poor next to rich. A lot of the houses, shops and buildings are quite ramshackle, sitting next to fancy hotels and gleaming French fashion shops on the main streets. There seemed to be high youth unemployment amongst the indigeous Kanak population. Rastafarian culture is also popular amongst them, which surprised me. Lot of dreadlocks and green-yellow-red hats and t-shirts. There was graffiti and tagging everywhere, walls, picnic tables, benches ... Widespread stench of open sewerage in the streets, too. </div>
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After lunch we visited a bookshop, and found a<a href="http://www.footprintpacifique.com/2012/07/11/easy-cuisine-in-new-caledonia/"> cookbook of New Caledonian recipes</a> in English, and a lovely book of aerial photos of the country.</div>
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My crippling foot pain (a long term problem for me) finally took its toll, and we retreated to the ship. I wish we could have looked around further, and got up to the <a href="http://en.visitnewcaledonia.com/zoom/tjibaou-cultural-centre">Tjibau Cultural Centre</a>, but it was not to be. I hope that one day we can go back to New Caledonia and stay for a good week or two, and see more of this beautiful place.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwGGz2lHRihq8NyQb1bapjpsTEJ-GNEgjm06U2szWGgHLxhnXwoE1PxjhkfTVcRTfLo9B0mCJIi0MpxBmtg-c_CAUqeGE5yGI66jFekNNMzI8Ux7DAZymXaqpeGXFuZYF5tW2Iw/s1600/IMG_0724.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwGGz2lHRihq8NyQb1bapjpsTEJ-GNEgjm06U2szWGgHLxhnXwoE1PxjhkfTVcRTfLo9B0mCJIi0MpxBmtg-c_CAUqeGE5yGI66jFekNNMzI8Ux7DAZymXaqpeGXFuZYF5tW2Iw/s320/IMG_0724.jpg" width="263" /></a>So the ship turned around, and we headed back for Sydney. Two sea days ... we spent some hours enjoying the excellent cover music of the husband Andy and wife Debbie rock and blues duo. Andy said I was the first person who had ever knitted at one of their gigs — score! LOL.<br />
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On Saturday evening we were invited to the Captain's Cocktail Party, which much less exciting than we had imagined. Not an intimate affair, there were a few hundred of us, packed into their theatre. It was really an opportunity to promote further cruises to the passengers who had done more than one cruise, and thank past customers. They gave bottles of champage to the 'most travelled cruisers' ... Third Prize was a couple with 28 cruises. Second Prize was a woman with a bit over 30 cruises to her name. The First Prize was quite shocking - two elderly brothers who were on their 101st cruise! Good grief.<br />
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We didn't actually get to meet the captain at all. But we got all dressed up, and they did give us free drinks, so that wasn't nothing. Photos with the captain were extra, so we took our own dodgy ones.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEila1LeXT8d-N_CW8-RhKkw_PWljJTZ2rko-QYRO5sxMogQ5A8cLdoC1OcCffsvCatzYd6IwZqrfZJAmxXL9366wasCRdDhvBEwqdB0anzScSJ2ndHyTxyWVf6iSbWJXfHpKElmUw/s1600/IMG_0764.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEila1LeXT8d-N_CW8-RhKkw_PWljJTZ2rko-QYRO5sxMogQ5A8cLdoC1OcCffsvCatzYd6IwZqrfZJAmxXL9366wasCRdDhvBEwqdB0anzScSJ2ndHyTxyWVf6iSbWJXfHpKElmUw/s320/IMG_0764.jpg" width="180" /></a>I did find the constant push to spend more rather wearing. Food was free if you ate at one of the two main eateries (Plantation cafeteria and the Waterfront restaurant). Tea, coffee, juice and water were the only free drinks. While you ate waiters would be roaming and constantly asking if you wanted to buy a drink (soft drinks, mocktails, and alcohol were all extras).<br />
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If you ate anywhere else on board, like the café, it cost (less than on shore, but still ...). The onboard spa sounded quite lovely, but was very expensive. They took our photos quite a few times, without really giving us much choice in the process, and we would have to pay to get them. There were art auctions every day (of quite awful kitsch artwork, too, on the whole), but they were pitching to the wrong market. Well, most of the passengers did <i>like</i> the artwork (which speaks volumes), but who was going to fork out an extra $1,000 for artwork? Wrong market for a bargain cruise.<br />
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We had some issues in our cabin too with grey water, at times, looked like some machine somewhere was polluting the water supply around our room. So we ended up drinking the bottled water (which cost us extra) as we didn't fancy drinking this. Sometimes after a shower the white towels would be quite grey after we got dried! But it was an intermittent thing.</div>
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<span style="text-align: left;">Still, despite the crowds and noise, and the other negatives, it was still an enjoyable trip, and we certainly would like to return to New Caledonia. Neither of us had any sea sickness, and liked the rocking movement of the ship. It is refreshing to get completely beyond the reach of the internet, email, and phone (well, you <i>could</i> pay for the internet, but at exorbitant rates!). On Monday we returned to Sydney, and then got the Countrylink train to Canberra. It was good to be home, and see the human and furry puppies!</span><br />
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Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com6tag:blogger.com,1999:blog-19344268.post-55927773422304840892013-01-23T19:47:00.001+11:002013-02-09T11:30:57.744+11:00Oh God The GarageSo - this minimalism thing. It's going really well. I'm doing a second pass on a lot of rooms.<br />
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But the biggest challenge was always going to be The Garage.<br />
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As you can see (if you're easily shocked, look away now).<br />
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Worthy of <a href="http://en.wikipedia.org/wiki/Hoarders">Hoarders</a>, really. Walking through it required delicate choreography.<br />
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So much of this has been lugged from house to house, from garage to garage, for years ... decades, in some cases. And there's a reason this stuff is in the garage, and not the house — we don't use it. So much stored because it's 'special mementos', or 'just in case', or for 'one day when I get back to it' ...<br />
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So, on 1st January, I made a start. I've been working through every single box, sorting through every single piece of paper, every book, every cup — every single bloody thing. I'm scanning things like business records, and then shredding them. Scanning old letters, school reports and the kids' drawings and recycling them. Fucking mountains of stuff on Freecycle. Several loads to Salvos, and several to the tip.<br />
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It was pretty disheartening at first, I'd work for hours, and it wouldn't look any different. And the thousands of little decisions to make, never-ending. I've been bringing in boxes to the house, to sort through (and for family members to sort through), so the house still looks like we're moving. It's not surprising I've put this task off for so many years!<br />
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After a few weeks of daily work — every morning before I started work for the day, and for hours and hours every weekend — it looked like this. Look, yes, that's actual floor you can see.<br />
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I've even gone through all the boxes and albums of photos, and turned this:<br />
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... into this:<br />
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(My ongoing project is to scan them all, throw out crap and duplicate photos (which I've already started in a first pass), and redo the photo albums. The negatives have been stored in a box, too.)<br />
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And as of yesterday, the garage is looking pretty good. A few boxes of personal papers (like diaries) are stored under the table, stocks of my <a href="http://sutherland-studios.com.au/books/canberra-puzzle.php">Canberra Puzzle Books</a> are stored on the shelves, and empty <b>(empty!!) </b>plastic boxes are stacked for future use at the side. A fraction of Son's glassworking gear is to the right :<br />
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Look! Walking room! The big pile of boxes above is what Hubby has to sort through — there's a limit as to what I can do alone. Well — I'd throw it all out, to be honest, but he'd object. And the tools and scraps-of-wood collections need work. </div>
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But all that remains is for me is to clear out the pigeon holes, and then do a final reorganisation of the few boxes and things we do need to store, and get the furniture into a better layout. We could still get rid of more, I'm sure, but for a first 'catastrophic' pass, this has been pretty successful.</div>
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Pigeons holes last week ...</div>
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And this week ... now I can actually <i>get</i> to them, to clean them out!</div>
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And post-cleaning ....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMlOhcehWPXPgCpmpRgKgwqo_ICylCS4z2329cjtguqbx8vcna4y3SlydLcoDplaN1HBx4qR3NWLLKHKuuaDqrH6XVo2z5XryAHzcIQcvytz4Q7knObaZthGjFNxXwBq63tk0bg/s1600/734660_10200459624961236_1221877945_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMlOhcehWPXPgCpmpRgKgwqo_ICylCS4z2329cjtguqbx8vcna4y3SlydLcoDplaN1HBx4qR3NWLLKHKuuaDqrH6XVo2z5XryAHzcIQcvytz4Q7knObaZthGjFNxXwBq63tk0bg/s320/734660_10200459624961236_1221877945_n.jpg" width="320" /></a></div>
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Son still has his glass workshop in the garage, which takes up a quarter of the space. Maybe he'll let me help him tidy that up too (or maybe not!). </div>
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I think I deserve some champagne ... but I'll hold off til it's completely done. Then I can stop being quite so obsessed. I think.</div>
<br />Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com1tag:blogger.com,1999:blog-19344268.post-11221865237911124422012-12-11T15:58:00.001+11:002012-12-12T09:49:53.437+11:00MinimalismSomething rather surprising and unexpected happened to me in early November. I was removing the black shelving from the back of my desk, and wondering how to paint the laminate white, in accordance with my new <a href="http://www.jejunesplace.blogspot.com.au/2012/09/shabby-chic-cushions.html">décor goals</a>.<br />
<br />
And I suddenly looked at all the STUFF that I'd removed from those shelves — and was hit by the realisation that I didn't <i>need</i> all that stuff on my desk. I didn't <i>want</i> it there. I practically never used it.<br />
<br />
Surrounded by all the gumpf on my office floor, I did what any sane person would do ... I hit the web. I read a few 'decluttering' blogs, and then stumbled upon <a href="http://www.missminimalist.com/">Miss Minimalist's blog</a>. I read. The mist descended ...<br />
<br />
... A few hours later, I stumbled from my room. I saw everything in a new light. Minimalism was a thing I'd never heard of — frugal living, green living, all these, yes — they have similar methods, goals and outcomes, and I've worked at them in the past, but the philosophy of minimalism struck to my heart.<br />
<br />
For years I have felt massively weighed down by our STUFF, all the belongings and clutter we haul from place to place. I used to feel envious of those nomads who could pack up everything in a few bags, hop on a camel, and head off, at a moment's notice. Well, I wasn't envious about the camels ...<br />
<br />
I downloaded Miss Minimialist's (Frances Jay's) book <i><a href="http://www.amazon.com/The-Less-Minimalist-Living-Guide/dp/0984087311/ref=sr_1_1?">The Joy of Less, A Minimalist Living Guide: How to Declutter, Organize and Simplify Your Life</a></i> to my iPad (it seemed a little weird to order a physical book about the minimalist life!). I kept reading. From Miss Minimalist I ventured to other blogs. <a href="http://www.theminimalists.com/">The Minimalists</a> is another one I like.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://g-ec1.apartmenttherapy.com/1407814/open-remodel_rect540.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://g-ec1.apartmenttherapy.com/1407814/open-remodel_rect540.jpg" width="279" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image from <a href="http://www.apartmenttherapy.com/organize-your-open-shelving-116404">Apartment Therapy</a></td></tr>
</tbody></table>
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Several things in Frances' book really made sense to me personally. A big one for me was the relentless drive for perfection ... you buy another set of measuring cups because the ones you have aren't <i>quite</i> perfect enough. Once everything in your home is perfect, then will life be perfect? I know that this drive to 'find the best X' really was a problem for me. Kitchenware was especially a problem, my big weakness (not shoes or handbags, but garlic presses and cookie cutters). I would get the 'wanties', and with online buying being so easy nowadays, we had a weekly parade of delivery vans at our door ... (mind you, a lot of them are for Glass Son's glass supply deliveries).<br />
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I also found Frances' methods very effective ... tip everything out of a drawer, shelf, or cupboard, and assume it's <i>all</i> going. Only put back in the things you choose to keep! This is such a different mind-set from the 'throw out the stuff you don't want' tactic.<br />
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Since that epiphany, I have gone through nearly everything in the house at least once. I'm better at the process now, and am having a second go at rooms. I've done the bedroom, ensuite, office, pantry, linen cupboard, kitchen (that was a big one), the living room, dining room, books, and even my yarn stash. It's addictive, I can't stop working on it ...<br />
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I've unsubscribed from shop / sale site email lists. I've cancelled catalogue mail outs. I even deleted my lengthy 'lent to' list, where I was keeping track of who had which books or things I'd lent out ... let them keep them.<br />
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I reckon I've given away about half of our belongings now, but I'm not done yet ... 75% is my goal. I have a bit of a reputation in Freecycle Canberra. Most of my books went to Lifelife for their famous annual book fair. I donated yarn to a local nursing home. Friends have taken things off my hands. Doggy toys have been passed on to animal shelters (how many chewy toys do two chihuahuas <i>need</i>, after all?!). I sold some stuff (books, yarn, and designer label clothes) on eBay. There's been a few trips to the local tip. Each time something leaves, a little more weight lifts.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.theminimalists.com/files/2011/09/Desk-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://www.theminimalists.com/files/2011/09/Desk-1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image from <a href="http://www.theminimalists.com/workspace/">The Minimalists</a></td></tr>
</tbody></table>
The upheaval and mess surrounding this process has been massive ... it looks like we're moving house. But I think the place is starting to look better now.<br />
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Here are a few before and after photos ...<br />
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My filing cabinet. I went from 4 drawers jam packed to only one. Papers with personal information on them were shredded before being recycled.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhT9MJd3h41X7119Cjj34i8iaJFll9J66VLEPvWZv0-TeCnQtGqoHUGyag9OymA1W8I7Ju6YR7ZNsYpfOTWnejRD52BajGFpgkdbPt8ynkMtW0IX9la150zcNqjbfGHRlSE3R1A/s1600/FilingCabinet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhT9MJd3h41X7119Cjj34i8iaJFll9J66VLEPvWZv0-TeCnQtGqoHUGyag9OymA1W8I7Ju6YR7ZNsYpfOTWnejRD52BajGFpgkdbPt8ynkMtW0IX9la150zcNqjbfGHRlSE3R1A/s400/FilingCabinet.jpg" width="400" /></a></div>
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And the laundry ... I gave away several boxes of things we never used (duplicates of cleaners, floor wax, nappy soak, and so on). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_L5N4GWIxrIXplwnpCYEEx4XnDziZbdHRlauQPj5xmtisUiiPd8chLiSNZzbWNTiWZ_iGKhWPRRhmfZ77zk9CT4WpWe2a-7_GvEzsuUpdfNWXrnt1Rc4mEXdBSh1Vo2eoJwZO6g/s1600/Laundry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_L5N4GWIxrIXplwnpCYEEx4XnDziZbdHRlauQPj5xmtisUiiPd8chLiSNZzbWNTiWZ_iGKhWPRRhmfZ77zk9CT4WpWe2a-7_GvEzsuUpdfNWXrnt1Rc4mEXdBSh1Vo2eoJwZO6g/s400/Laundry.jpg" width="400" /></a></div>
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<span style="text-align: left;">Because I'm not just tidying up, but getting <i>rid</i> of nearly everything, and only keeping what we actually use and need, the rooms aren't getting messy any more. You would not believe how much easier it is to keep the kitchen clean now, with half the amount of crockery, cutlery, cooking pots, bowls, and so on. How many knives or mixing bowls can you use at once, anyway?</span><br />
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Miss Minimalist's <a href="http://www.missminimalist.com/2010/11/a-short-guide-to-consumer-disobedience/">Short Guide to Consumer Disobedience</a> really struck a chord for me, too. What is completely staggering to me is how I can now go to a shopping mall, walk around, and feel completely unaffected by the advertising and sales and all the stuff in all the shops — yes, even the kitchenware shops — I test myself by going into them. I can step into a bookshop and come out with <i>nothing</i>. No more wanties.<br />
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In the past six weeks I have bought about three things that weren't food, bills, postage, petrol, or medicine. A few pieces of Japanese fabric from <a href="http://ziguzagu.net/">a shop I wasn't likely to visit again</a>, some net curtains to replace torn ones, and four teaspoons.<br />
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When I've cut back on spending before it because we <i>had</i> to, and were poor, or trying to be frugal. I could do it, but <i>felt deprived</i>. I was being strong, but fighting my desire to buy things. Now, with a minimalist view on life, I don't actually <i>want</i> things any more. I don't feel deprived at all.<br />
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I have been challenging myself every step of the way, and doing things like finding homes for sentimental items, like a little ceramic chipmunk from Mexico, from when I lived in Arizona as a child. I can remember living there, and I don't need to keep a knick knack to remind myself. I took a photo of it, and then let it go.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipL-T6xOSGimE7to7oe2TBxbdoZwLwB5WkGBFn5dqA4L1VeS7mbEWhAQhhsgGrOmPxQqH56GD9PoXabjoh0UW7YnkR5n91ZOvb8iH1dEPcRE_RcIr9xDG3mPT7Q3W1wEzo7hBckA/s1600/P1080938.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipL-T6xOSGimE7to7oe2TBxbdoZwLwB5WkGBFn5dqA4L1VeS7mbEWhAQhhsgGrOmPxQqH56GD9PoXabjoh0UW7YnkR5n91ZOvb8iH1dEPcRE_RcIr9xDG3mPT7Q3W1wEzo7hBckA/s320/P1080938.jpg" width="293" /></a></div>
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I met another minimalist, with years' experience under his belt to my weeks', on Freecycle; he and his family only replace things when they get broken. And no, he wasn't some long-haired hippy, he was a softly-spoken distinguished British gentleman.<br />
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The family has been supportive too. Hubby has halved his wardrobe, and is thrilled that I'm doing all this (especially as <i>I'm</i> doing it, and he doesn't have to!). Dotter has started to work on her room. Don't think Glass Son has done much, but there's only so much you can hope for, hey?<br />
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This is very much an ongoing process ... rooms need to be revisited, I'm getting better at culling and making the hard decisions as time goes on, and there's the daily battle against new stuff coming into the house. I want to digitise our whole photo collection, and remove the originals from the house.<br />
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But with each success over each area, whether a drawer or a room or an attitude, I can feel our life becoming simpler and easier. This is more than just 'decluttering', it's a philosophy of life. Lighter living on this planet. Less consumerism. Less clutter. Less housework. <a href="http://www.missminimalist.com/2009/10/the-top-ten-benefits-of-being-a-minimalist/">More time for the important stuff</a>, like family, friends, and enjoyment of life.<br />
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Now, I just need to survive my nemesis. The Garage. Oh god, the horror ...<br />
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(If you'd like to venture into this minimalism world too, I strongly recommend reading <a href="http://www.missminimalist.com/">Miss Minimalist's blog posts</a>. Take it a little at a time!)<br />
<br />Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com8tag:blogger.com,1999:blog-19344268.post-72980132760302769402012-10-06T16:19:00.001+10:002012-10-06T16:58:06.492+10:00Freezer Meals - Obsessed? Who me?I'm in the midst of a short stint as a magazine editor, and by the end of the day working in an office, and all the driving, I'm completely worn out — all I want to do when I get home is collapse into a chair with my knitting, in front of the telly. But there is this distressing need to ingest food every <i>single </i> night (can you believe it?!), and a family of four to feed, with — ideally — nutritious meals.<br />
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I quickly discovered that I couldn't afford a Jeeves, and the realities of a family consumed by chronic illness means They are often too unwell to help in the kitchen ... so I decided to give the recent 'fad' for 'cooking in advance and freezing' a try.<br />
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Oh. My. Fucking. God.<br />
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This has made <i>such</i> a difference to us! Last weekend I chose eight dishes to make in double or triple quantities. Admittedly, buying all the groceries and then cooking it all is quite a feat — it took me all day, and was possibly a tad over the top. It would have been sensibler to have started with four or five dishes, not eight.<br />
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BUT.<br />
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IT WAS TOTALLY WORTH IT.<br />
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It is so delightfully easy to come home and just defrost something, or for someone else in the family to put the contents of a packet into the slow cooker, and turn it on.<br />
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This weekend I've made a couple more dishes to restock the freezer, but I've actually run out of room in the freezer. Ooopsies. I am seriously considering getting a small chest freezer to accommodate more meals.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAhyXV_5jmLaH0Xpp5wig3xtOxZFgKw25sCE-GkMAjLNtSPN-hq_al5PutxPA7t3xYEu_zFNE-E2_IZVj622q7AH0piXwqxBKX0_1gtrOiz86MtdlC8rNX3r2v42pQ_8bYxH4fA/s1600/P1080820.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAhyXV_5jmLaH0Xpp5wig3xtOxZFgKw25sCE-GkMAjLNtSPN-hq_al5PutxPA7t3xYEu_zFNE-E2_IZVj622q7AH0piXwqxBKX0_1gtrOiz86MtdlC8rNX3r2v42pQ_8bYxH4fA/s320/P1080820.jpg" width="320" /></a></div>
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While cooking all those meals at once is admittedly a lot of work, it's easier than doing one meal at a time because:<br />
<ul>
<li>You don't have to put all the groceries away when you get home, if you just start cooking with them right away. Make a day of it!</li>
<li>You can buy in bulk if you want, which reduces your cost per meal.</li>
<li>You've got all your cooking gear out, which makes it easier to do multiple meals at once.</li>
<li>You're making double or triple batches of each dish, so one lot of prep leads to two or three meals.</li>
<li> You can lug out the food processor to chop veggies en masse (rather than wielding your knife or grater).</li>
<li>Yes, there's a lot of washing up, but it means you have minimal washing up during the week.</li>
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Some tips I've come up with in my very limited experience so far:</div>
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqP_yxdTx1-va0Ojh68WB4HuC6qyc4L5vmoKu0gDLerAtlTmVL5B0zAH8WErGvnyGszoGqNlz1TOrIqlNOTxF_v1i0PgSxOWztB9-phMneZAgFbzdNcjLq-NvSPhkJGN_QTDfyQ/s1600/P1080818.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqP_yxdTx1-va0Ojh68WB4HuC6qyc4L5vmoKu0gDLerAtlTmVL5B0zAH8WErGvnyGszoGqNlz1TOrIqlNOTxF_v1i0PgSxOWztB9-phMneZAgFbzdNcjLq-NvSPhkJGN_QTDfyQ/s320/P1080818.jpg" width="320" /></a>
<li>Look for family favourite recipes that can be frozen, and either fully cook them, or partially prepare them. Avoid anything too heavily creamy (or put instructions on the bag about what dairy etc to add on thawing).</li>
<li>Fling the ingredients for a stew, soup, or curry into the bag, ready to cook (see pic above, of Massaman Curry in a bag). I like to fry the meat first, but all the other ingredients can just be tossed into the bag, without mixing.</li>
<li>Use a food processor to make heaps of grated carrot, diced onion, chopped celery etc. I like to add finely chopped 'stealth veggies' to various dishes, where my kids won't notice them. And yes, they're in their 20s, and still aren't great at veggies :p</li>
<li>Label large ziplock bags with the name of the meal, the date, and instructions on how to finish cooking, and/or the recipe book it's from.</li>
<li>Decant the <b>cooled</b> meals into large ziplock bags. It's important that they're not still warm when you put them in the freezer! Don't make your ice cream melt, not that I'd know <i>anything</i> about that at all ...</li>
<li>Put a baking tray into your freezer, as a flat surface for the bags to lie on as they freeze.</li>
<li>Do a large batch of meals to start with, and then top up with a few meals cooked on weekends after that, to replenish what you use during the week.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ9ktklqA8MjpCqr2WJbjPd8NcWLWka8pGn3pjj6vpUwmO8v9V0LiBuSANNzIT-v8xlmhoNXAzrrDiy_7Jbth9kBpl_N4fbf-MHYAEpeLCueNoTVV5ZCs-TbsOvoDCVa11QRJXmA/s1600/P1080816.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ9ktklqA8MjpCqr2WJbjPd8NcWLWka8pGn3pjj6vpUwmO8v9V0LiBuSANNzIT-v8xlmhoNXAzrrDiy_7Jbth9kBpl_N4fbf-MHYAEpeLCueNoTVV5ZCs-TbsOvoDCVa11QRJXmA/s320/P1080816.jpg" width="240" /></a></div>
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I used to do a weekly menu plan, of seven dishes, and buy everything for those dishes, but found it a massive amount of planning, which I often avoided, plus I still had to make each dish after a full work day. This is <b>so</b> much easier, as you only have to choose a few dishes at a time!</div>
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These are the meals I've made so far. Get inspiration from your crock pot cookbooks, and there are a bunch of other resources, a lot of other bloggers have recipes and tricks and tips. I've pinned links to some on my <a href="http://pinterest.com/aussienisi/food-drink/">Pinterest Food and Drink board</a>.</div>
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<ul>
<li>'Porcupine' meatballs (meatballs with rice in them - to be cooked in slow cooker)</li>
<li>Massaman Beef Curry (cook in slow cooker)</li>
<li>Lemon Pepper Chicken (breasts in marinade, to be fried)</li>
<li>Tuna Bolognese Sauce (heat and serve over pasta)</li>
<li>Veal Pizzaiola (defrost and bake)</li>
<li>Pumpkin Curry (cook in slow cooker)</li>
<li>Risotto (reheat and serve)</li>
<li>Chilli con Carne (reheat and serve)</li>
<li>Chicken-Stuffed Roast Potatoes (bake)</li>
<li>Shredded meat from a roast chook (to use in other dishes as needed)</li>
</ul>
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Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com3tag:blogger.com,1999:blog-19344268.post-3515745244916199142012-09-30T16:26:00.003+10:002012-09-30T16:32:33.039+10:00Shabby Chic CushionsA few months ago I joined Pinterest (yeah, I know, I know, a million miles behind everyone else). And on <a href="http://pinterest.com/aussienisi/home/">my 'Home' board</a>, I suddenly realised that everything I like in interior design is <i>white</i>. And my home is anything but!<br />
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So, I've decided that — while I can't own the house I'd like to have — I can at least create the interior design I'd like. And I love simple shabby chic / beach / country sort of style ... not the frilly stuff with sappy sentiments, but the sparse, weathered, somewhat French countryside, beach house sort of look. Old glass, cut crystal, white jugs. That sort of thing.<br />
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What I like about this style, too, is that it's inexpensive. Make do, use what's to hand, rummage around in op shops, paint things, make it yourself, adapt and be creative.<br />
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This is my first reformation of my soft furnishings — some simple and quick cushion covers for the sofa (which will eventually get a white dust cover).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg63x6ESMypr9ERqR8sK350zA14VG9WdGp1hGCWKcSJtI6JVa7UoDMc15Dp-1mN0iJWHpBfRJdARPPoXOShKzFeDSQaQurozF5NbmwKUUNGeQnq3sItUR2lp5gUDebPYF6j6XRw7w/s1600/shabby-chic-pillows.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg63x6ESMypr9ERqR8sK350zA14VG9WdGp1hGCWKcSJtI6JVa7UoDMc15Dp-1mN0iJWHpBfRJdARPPoXOShKzFeDSQaQurozF5NbmwKUUNGeQnq3sItUR2lp5gUDebPYF6j6XRw7w/s400/shabby-chic-pillows.jpg" width="262" /></a></div>
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The one on the left is a white t-shirt (op shop) with a lace overlay (remnant of window curtain lace stuff, free).<br />
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The one on the right is a t-shirt, too (also op shop), which a great 'Frenchy' print, with words and sequins!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCaWYHYyI9xfwNlIJeiTEG6UC6AfzuFvapyXY8YgyRKs1qpxiDkqlwwVJNzL26HktwjFiEbVIKI813pBXYN5ZCHK3ACS6YRVTgViIPFzIpP61ogQ5dVIo0IV9KC4akeFD4TlKBQ/s1600/french-cushion.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiCaWYHYyI9xfwNlIJeiTEG6UC6AfzuFvapyXY8YgyRKs1qpxiDkqlwwVJNzL26HktwjFiEbVIKI813pBXYN5ZCHK3ACS6YRVTgViIPFzIpP61ogQ5dVIo0IV9KC4akeFD4TlKBQ/s320/french-cushion.jpg" width="320" /></a></div>
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I simply cut out two squares from the t-shirt, 45 cm square for these particular ones, used the shirt's hem edge as the opening for the cover, and stitched together the other three sides. Popped the old cushion insert in, and hand-sewed them shut.<br />
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With the lace one, I sewed the piece of lace onto the white square first, and then added the back piece of the cushion cover, and sewed the lot together.<br />
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Easy peasy!<br />
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Also - this is my 600th post!! Goodness me!Denisehttp://www.blogger.com/profile/16137577463781242181noreply@blogger.com4