How to - Cut a Burda pattern sheet without opening it

You might not have thought of this, but it's the quickest and easiest method to divide the sheets and takes a lot less space to do.

After you pull the bunch of patterns out of the magazine, open it to see the red line where it is to be cut. Then you just lift the first layer of paper - mind, ONLY THAT ONE LAYER, and pull the scissors or knife through for the whole length. Done! Now you can pull sideways to divide the two sheets you obtained.

Hope it helps! :-)

How to - Join wool ends

This nice colorful wool came from the Sunday market.

I wanted to join this bits into one ball of yarn because I don't like knots when I knit, and this yarn is pretty thick. After a close inspection I decided how to do it:

1. split the ends

2. join the ends and roll between your fingers or palm to even

3. insert a needle with matching thread and secure so that the knot cannot be seen

4. bind the junction tightly with thread and secure the end

5. can you tell that I did this? Rather inconspicuous, isn't it?

6. the result

Did this little how-to help? Please, let me know.

Now I have to decide what to do with this nice wool. :-)

How to - Know which needle is in the sewing machine

Now, which needle is on? That's what I would often ask myself after not having sewn for a while.

Eventually, I came up with this infallible simple method: I made a compartment for needle boxes inside the machine tool box. Now all the boxes are in one place and the needle that is on is from the first box in the row.

Do you find this hint useful? How do you know which needle is on?

Juha od tikve - recept/ Pumpkin soup - the recipe/ Minestra vellutata di zucca - la

Let's try again now. Hopefully the post won't disappear today.

I made up this recipe for a really tasty and aromatic soup. The pumpkin I used was green with sweet orange meat.

Ingredients for two:

- 250 gr pumpkin - frozen or cooked till soft, and then mixed

- parsley - chopped

- 1 medium size onion - better if red, finely chopped

- 1 spoon flour

- 0,5 l water

- 1 buillon cube -I used chicken

- salt, pepper, curry, allspice

- milk, sour cream

Cook the chopped onion in some oil and butter until soft. Add the pumpkin, parsley, 250 ml water and cook for 15 minutes. In a small bowl mix the flour and spice, dilute with the remaining water and add the mixture to the pumpkin. Add the buillon cube. Cook until dense. You can correct the density by letting the liquid evaporate to get it thicker or thinning it by adding milk (soya milk will also do) and sour cream.

Serve the soup warm as is or with croutons. Bon appetit!

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Pokušat ću opet. Možda danas ne nestane cijeli post. Stvarno ne razumijem šta se dogodilo.

No, vratimo se sad na recept za juhicu od tikve koju sam smislila, ukusnu i mirisnu, jednostavno za ne propustiti.

Tikva je bila jedna od onih zelenih sa slatkim narančastim mesom.

Za dvije osobe:

- oko 250 gr tikve - odmrznute ili skuhane da smekša, pa izmiksane u kašicu

- peršina - sitno nasjeckanog

- 1 luk srednje veličine - bolje ako je ljubičasti, sitno nasjeckan

- 1 velika žlica brašna

- 0,5 l vode

- 1 kocka za juhu - ja sam koristila kokošju

- curry, piment, sol, papar

- mlijeko, kiselo vrhnje

Popirjajte luk na malo ulja i maslaca dok ne požuti i smekša. Dodajte tikvu i peršin, 250 ml vode i kuhajte 15 minuta. U zdjelici pomješajte brašno, začine po ukusu, umješajte preostalu vodu i sve skupa ulijte u lonac s juhicom, dodajte i kocku. Prokuhajte dok se ne zgusne. Gustoću možete regulirati dodatnim kuhanjem dok se ne zgusne ili dodavanjem mlijeka (može is ojinog) ili vrhnja da se razrijedi.

Servirajte toplu juhicu samu ili uz preprženi kruh. Dobar tek!

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Ecco che ci riprovo. Speriamo che oggi il mio post non svanisca nel nulla. Non riesco a capire cosa sia successo.

Ecco allora la ricetta per la gustosissima e profumatissima minestra di zucca che ho inventato ieri. Veramente da provare. Ho usato una fetta di zucca di quelle verdi con polpa dolce arancione.

Per due persone ci vogliono:

- 250 gr di zucca - scongelata o cotta e poi passata

- prezzemolo tritato

- 1 cipolla di media grandezza - meglio se scalogno, tritato finemente

- 1 cucchiaio grande di farina

- 250 ml di acqua

- 1 dado per brodo - io ho usato quello di gallina

- sale, pepe, curry, pimento

- latte, panna acida

Disfriggete la cipolla ben tritata in poco olio e burro. Aggiungete la zucca, il prezzemolo e 250 ml di acqua. Cucinate per 15 minuti. In una ciotola aggiungete la farina e le spezie e diluite con l'acqua rimasta. Versate il tutto in pentola con la zucca, aggiungete il dado e cucinate finche' si addensa. Potete regolare la densita' facendo evaporare il liquido o aggiungendo latte (anche di soia)e panna acida.

Servite la minestra calda, da sola o con crostini di pane. Buon appetito!

Yellow sweater reconstruction

Hello everyone! Here I come again after three exams, phew...

This morning I saw Elisabeth's post about her sweater reconstruction and got so excited I jumped out of bed, grabbed my yellow sweater, that was waiting in line for a refashion anyway, and was done with everything at about 11 o'clock.

I followed the instructions from the tutorial, but had to adjust them a bit because my sweater didn't have straight arm seams. It worked pretty well anyway.

The sweater:

Cutting steps:

This was to see how much to open the sleeves.

I had to cut the sleeves and body to even the seams.

I serged the parts I cut and sewed it all together with narrow zig zag. Then I sprayed the wonky seam with water and ironed it flat.

The first time I sewed the sleeves to the body I did it the wrong way so I had to unpick the seams. Never mind, the result is gorgeous!

Thank you Elisabeth, you are a genius!!