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Oh fuck
and I am glad your desk is as messy as mine :) |
Teehee...my desk is always covered in things because I like having everything at hand instantly...I have a shot of the setup of my desk at college...every drawer pulled out in sucession with lots and lots of things piled all around...with all my beads at hand so I could get to them easily :D..
Edit: Still cleaning up beads, btw. |
I accidentally caused someone's computer account to be deleted at work yesterday. He came in to work this morning to find he couldn't login. He's kind of important too.
oops. To fix it, I had to acknowledge my mistake to an entire department, and put in the request to get it fixed. All because I clicked a millimeter higher on the screen than I should have. And then didn't catch my mistake when I proofed it later. |
Don't feel bad, glatt. At a company I once worked for, the IT guys were migrating the email system, and only thought they had properly replicated everything over before they deleted all the old accounts.
Oh, and then they found out they'd been doing email backups wrong for for three-plus years. There was nothing to restore from. Over a hundred employees, 100% of their email accounts lost. All emails, all contacts in the addressbooks, everything. But nobody was fired! |
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Too hot == burned outside and/or raw inside. too cold == soggy oily yuck. Good tools (Cast iron for pan frying, bigger is better, deep fryer for deep frying duh, bigger helps here too) make a world of diifference. my pancakes are fried, technically. the first batch... for the dog. then after the skillet gets to the sweet spot of hotness and oilyness... the just work for the rest of the bowl of batter. Deep frying... I have a problem with that too, since I'm impatient and try to load up the fryer/pan with too much cold food and it chills the oil too much. It's hard. It's extra hard to do in tiny batches. don't give up. :) |
I was watching one of those cooking shows over the weekend, and they were doing a thing on fried foods, and spent a lot of time obsessing about how the temperature of the oil has to be perfect. They had a thermometer and they calculated the volume of oil needed so there wouldn't be too large a drop in temp when the food was added.
Apparently, it's pretty complicated. |
There's one way of showing how to do something where you make it as easy as possible to understand, and there's another way where you make it pretty much impossible to understand, so that what you're doing appears so much more difficult than it is, and therefore you appear to be some kind of expert for knowing how to do it correctly.
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I'm unhappy because Lumberjim doesn't think I'm funny.:sniff: :cry:
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I am also a beader. Now I need to know what kind of beadwork you do, along with any other particulars ... you a stringer, loomer, or off-loomer? (me, off loom, mainly peyote) To avoid similar catastrophies, I try not to use multiple-slot bead containers, unless they are something larger, like crow beads or the big dangly bits for finishings. |
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I'm not a beader per se, but am beading a stole I am knitting. I have found the ideal container to hold the beads that I need to dip into now and again with a crochet hook - an old inkwell. Designed and made to be not-knock-over-able. Fantastic (and it used to belong to my grandfather, too!).
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Buying them unsorted makes the cost of making a bracelet/anklet about $0.25 for me, including the labor of sorting the beads. So I can sell them around $2.00 or $3.00 and buy nicer beads for the next batch. I've got a few of those separate containers, and they're very nice but they're a lot more expensive than these small boxes. Also, I'd love to learn other ways of using the beads, those loom thingies look pretty neat. :D Also Also, knitting is cool, but I'd definitley need to learn from a person, not a book. (and I don't know any persons who knit.) |
And now having revealed this, you'll have to post your art on its own thread.:)
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