Minerva of the Airship's Profile

Everythingistaken -- this method will only work on whites and light colored fabrics. If you want to tone down the red, either use mild bleach to fade it, or find out what the fabric content is and get an appropriate dye. Synthetics and natural fibers need different things to dye permanently. Dharma Trading Company sells excellent dyes online, and has easy to follow instructions. I've also used iDye which is kind of pricey, but does a decent job. Good luck!

Krunkinator - If the dying is done properly, it should be colorfast. Perhaps the wrong type of dye was used, or the excess dye wasn't thoroughly washed out. That even happens with store bought clothing that hasn't been washed after dying (I'm looking at you, Forever 21). I think everyone has had the load of whites that turned grey or pink after a stray sock or something got thrown in.

I think that's a picture of a tulip tree. Magnolias have thick green leaves. They both smell amazing, though.

Sphinxie -- Have you tried Groaty Pudding? It's steel cut oats with beef, leeks, and onion. There are several old British recipes for savory oats/groats.

I like making oatmeal with black cherry preserves and mascarpone, or stewed blueberries if I want something lighter.

I used to LOVE this stuff, but last year they changed the recipe for both chicken and beef (not sure about the other flavors), and now they both have a weird smoky smell. I used it for Beef Stroganoff and it tasted like I made the stock out of beef jerky. NOT very tasty.
Anyone else notice the flavor change?

I think, in general, that an American cookie features butter as a primary ingredient, and becomes harder when exposed to air. British cookies (biscuits), on the other hand, become softer when exposed to air. For things like macaroons, haystacks, and brandy snaps, I would use the term "confection", since sugar or chocolate is the principle ingredient. That said, I will still eat it if it tastes good, regardless of label or designation.

Sorry, http://feeverte.net

t takes practice to figure out how to use a blowtorch correctly. The trick is knowing how close to get the flame. With a kitchen blowtorch, aim to have the "inner" blue flame 1/4 inch above the surface. With a plumbing blowtorch, aim to have the nozzle a few inches above the surface.

It is best to go slowly, and do one area at a time. Taking Crème Brûlée as an example, you need to keep the flame quite close to the sugar, and move it about slowly. The sugar should bubble up, then brown before you move on.

Some people are concerned about applying flame to small dishes that might have been made ahead and chilled in the fridge. If you're concerned, use Corningware or Pyrex ramekins.

(from PracticallyEdible.com)

I like these cute monster prints, especially the pink one! http://boneflowersprints.etsy.com I'm getting several of them for friends.

Boiled, skin on, put through a ricer, then whipped in the Kitchen Aid with melted cream cheese. NOM.

I like apple pie with caramel sauce. If you butter your pie plate and line it with brown sugar before you put in the crust, it turns into a beautiful caramel in the oven. I turn the pie out upside down onto a plate to serve it. Yum!