Archive for March 12th, 2010

patchwork

Friday, March 12th, 2010

Patchwork is a form of needlework that involves sewing together pieces of fabric into a larger design. The larger design is usually based on repeat patterns built up with different colored shapes. These shapes are carefully measured and cut, straight-sided, basic geometric shapes making them easy to piece together. Precise joining makes for patchwork that lies flat without puckers.

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Today, many quilts are quilted using a Longarm quilting system. The system consists of a frame and a sewing machine. The patchwork, batting and backing are loaded onto the frame and in some systems each layer can be tensioned independently. No basting is usually necessary. The frames can be up to 14′ long which is big enough for a king size quilt to be tensioned ready for quilting. The sewing machine known as the Longarm machine has an extended throat space – up to 36″ – and can be moved on a 2-axis rail system- left and right, forwards and backwards enabling a 360 degree movement over the surface of the quilt. Until recently most longarm machines were hand-guided which meant the operator had to synchronise the speed of their hands with the speed of the machine motor.

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Fast hands, slow motor meant big stitches. Slow hands, fast motor meant small stitches. Since just after the turn of the century most longarm machines are now sold with stitch-regulation, which means the operator no longer has to synchronise hand speed with the motor. Electronics in the machine ensures the stitch length remains constant. More recently fully computerised machines are being sold. Fully computerised machines have been available for over 12 years. They were invented by Paul Statler but have only recently become popular. These machines use specialised machine-driver software and ‘cad’-type drawing packages to enable pattern digitisation and automatic quilting. An operator is still required to mind the machine and set the pattern onto the quilt. It is thought that over 10,000 longarm quilting machines are in use today. There are many brands available and many places to obtain training.

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chinese snack

Friday, March 12th, 2010

If all the different kinds of snack food from all the different parts of China were put together under one roof, I think the country would finally have a monument that is genuinely visible from space.

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But since this has not yet happened, you will need to retrain your tastebuds every time you arrive in a new city, since tastes vary and so do locally available ingredients. For example, in coastal Dalian you can buy little conical seashells, and I watched in fascination the first time I saw these being eaten by a woman on a bus. She would take a shell and break off the tip, then into the other end insert an ingenious homemade device (a bent pin) and extract the tiny animal from inside. Afterwards, she would toss the shell out the window of the bus.

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Some snacks are seasonal. Of course this is especially true of fresh fruit, which is a very popular snack in China and not too expensive if you buy it in high season. Delicious baked yams are available during the colder months, presumably because they don’t sell well in the summer. You eat the pale yellow flesh inside, not the thick skin. In bitterly cold Heilongjiang Province, they have an interesting way of preserving pears and persimmons during the winter: they leave them outside to freeze. You can take these home, let them thaw partially, and eat them. Walnut season began not long ago, and Western China seems to be the place for walnuts.

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It’s also the sound of a sunflower seed cracking between your teeth that a lot of people like, although this can become quite noisy when you have, for example, a whole cinema full of people eating sunflower seeds while they watch a movie.

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