| Tuesday, November 17th, 2009 |
pinkdiamond
|
6:58p |
I was naughty. I bought some more braid. Some really heavy bullion braid in a four strand plait. I got it at about 20% off for buying the lot though. This feels the weight of the real deal that I have been mimicing. The good news with this is that I can buy some more as I have found an online source :) There may also be some in the store room when I bought my lot. 21m of the stuff so far and it weighs about a kilo I suppose. |
adrexia
|
5:38p |
Ultimate
The StackThe main job* of a stack is to create space. It's not about lining up in a pretty line that dissects the fields, it's just a tool. In many situations a bad stack is worse than no stack. A bad stack is one that is: a. set-up too close to the disc, b. too short (not enough space between players), c. angled wrong/too vertical near a sideline, and d. static/stationery In the Imperial 5 a-side team the stack is almost useless. Our current formation has two handlers and a long, leaving a stack of two (long could stack, but so far it's been more useful for them to stay long). If that stack needs someone to be nominated front of stack, as suggested, then we have been over-emphasising the importance of standing in line. 7 a-side is a different story. There _is_ a real need for this sort of structure in 7 a-side. More people means more structure. I've actually been thinking Imperial might be better off ditching the stack and playing some sort of horizontal (2 handlers, 2 mids: 1 on each side of the field, and a deep), but so long as we don't forget to cut, and don't forget to send someone deep, our mini stack seems to be working. ThrowingSo long as people are making the right choices I have no issues with throws not coming off. I'd much rather people did this than being stalled out for not taking an earlier open option. Some players have a tendency to rush throws that they think are only going to be options for a few seconds. It's actually better to take a second, visualise the path the disc will take, and then throw. If you are worried about throwing too late, put more spin on the disc so it gets there faster. This is preferable to throwing the disc to the ground, or up into the air, which is what happens when you don't follow through properly. Don't worry too much if your throw doesn't come off, or is D'ed. If you don't throw it, you'll never be able to. There are almost no "long throws" on a 5 a-side field and 5 a-side is a game that seems to reward risk-taking and field gaining throws. If your throws aren't currently _to_ people, then get good at defence. Catching1. Don't take your eyes off the disc until you have control of it. The wind will mess you up, even if your own co-ordination doesn't.
2. Don't think of anything else besides catching the disc until you have control of it. Specifically, _do not_ think about what you are going to do once you catch the disc. This is the most common reason for dropped discs that I have seen. I do it myself. The easier the disc is to catch, the higher the risk of this happening.
3. Run into the disc, don't slow down. Jump to catch. Use wide crocodile hands (otherwise the disc might bounce off your top hand).
4. Sometimes you will still fail to catch the disc. Master the hand-block D. ;)For discs... ... coming to your torso (or anywhere you can), use crocodile hands. ... well above your head, use one hand (if you try for two you will limit your ability to jump) ... below your knees, use two hands to grab at the rim of the disc ... out to your side, use your own judgement. Sometimes one hand will get there, but two hands won't. When catching with one hand keep moving your hand once you catch the disc (i.e. move with the force from the disc). If you try to keep your hand still, the disc will bounce out again. Most of this is instinctual and/or gets better with practice. --- * The other is as a simple structural basis for tactics. It's not often used for this in 5 a-side as the highest number of people ever in a stack is 4. |
jenni_talula
|
3:40p |
|
| Monday, November 16th, 2009 |
corsetmakers
[ thecorsetdiary ]
|
8:23p |
Make Your Own Twill Tape
I know this was talked about at one point or another, but I can't find the link. I'm looking for an older (non memory) link that talked about making your own twill tape. Please let me know, thank you all. |
| Tuesday, November 17th, 2009 |
argentbear
|
1:30p |
Home again. Crown was fun. Bed worked out fine. |
| Monday, November 16th, 2009 |
laracorsets
|
6:30p |
|
ss_biggie
|
1:20p |
|
what_a_crock
[ arrien ]
|
10:14a |
Pork carnitas
This is a recipe I made up myself* and make it often since we're lovers of Mexican food. It's all just eyeballed, and you really can't mess it up, promise!! Pork loin roast (2-3 pounds) 1-2 cups of orange juice (with pulp) -- DON'T OMIT THIS!! Can of chicken or beef broth (or water, if you don't have the broth) chopped white onion 5-6 cloves garlic can of diced green chilis diced jalepenos if you like it more spicy cilantro Salt Pepper Any other herbs or spices you like -- cumin, chili powder, cayenne, oregano..etc. Sprinkle salt and pepper over the loin and place in the crock. Then, either chop or blend the garlic, chilis, jalepenos and cilantro and put in crock over the loin. I've put them in chopped and I've blended them and THEN put them in, and it's good either way. just depends on personal preference. Add in desired spices/herbs to taste. Pour orange juice** and broth (or water) over the loin and cook on low for 8 hours. When it's done, let it rest for 15 minutes, then shred. Place shredded meat on a foil-lined cookie sheet and ladle some of the liquid from crock over the top. Place under broiler for 5-10 minutes or until tips of exposed meat barely crisp. Ladle more liquid over the top when you pull the meat out. Serve in warm tortillas with all the fixins! *there's probably a recipe out there that is similar to what I do, but in this particular case I just threw random stuff in a crock one day and it turned out fabulous! ** we have several authentic Mexican restaurants in my town. One of them is owned by a man who makes the most delicious carne asada ever on the planet, and also the best cabbage salsa. His secret ingredient for both is orange juice. Yum! |
cleolinda
|
11:15a |
While I work...
... on THAT OF WHICH WE DO NOT SPEAK:I went on another photo safari (this seems to be a new Saturday morning tradition), this time at Hobby Lobby, a terrifyingly huge artsy-craftsy emporium. (The reason the photo safaris happen on Twitter is because you can take a picture on your phone and email it straight to TwitPic from there, which then appears automatically on your Twitter feed.) I mean, I spent fifteen minutes in that thing and I am ready to craft THE SHIT out of something. You take TLE there, he'll think he's died (again) and gone to heaven. Note on photos: we did not even get into any of the vertical aisles at the store. This is simply the shallow end of the pool. ( Read more... )Back to work. Apparently the best part of the movie (minus John Cusack's best line) is online completely legally. Enjoy.(Zomg e-book! The Annotated Movies in Fifteen Minutes: Wizards!)   |
harmanhay
|
9:39a |
Public Service Announcement
YWU and FR are temporarily offline - they've momentarily collapsed under their own awesomeness. We'll have them both fixed later today, and we aim to have November's new FR content ready today too. Stand by! |
asgard
|
9:03p |
|
buzzandhum
|
7:59p |
monday
...is made of misanthropy, allergies, Duvel on a sunny afternoon, bluegrass and far too much blue clothing. |
| Sunday, November 15th, 2009 |
what_a_crock
[ angelic_rage ]
|
11:01p |
Potato Soup made from what i could find in the kitchen.
hey guys, my name is mel, and all though ive been watching this comm for a while, this is my first post. today i decided to make potato soup from stuff i had and it turned out pretty darn delicious! heres what i did: -2 lbs baby red potatoes, cubed with the peel left on. -2 cups baby carrots, sliced into rounds -1 med red onion, chopped -aprox. 15 garlic cloves crushed, then roughly chopped -1 1/2 - 2 cups sliced mushrooms -1 tsp salt -3 cups chicken stock *i boil a TB spoon of bacon grease in with the stock for extra flavor. i combined all this with about an extra half cup of water and put on low for 7 hours (while at work). afterwards i added: -1 TB black pepper -1 cup half and half -about 1/3 cup instant potatoes (if you like it on the thicker side like me). -1/2 cup milk cook on low for about another 15mins, stir once. then i added about 2 cups of shredded cheddar cheese slowly stirring in as it melted. i topped with sliced green onion and more shredded cheese. i meant to take a picture, but everyone devoured their bowls before i got the camera out! enjoy!! Current Mood:  fullCurrent Music: lady gaga - bad romance |
what_a_crock
[ laurlala ]
|
8:58p |
I just made my favorite meal EVER in the crockpot. I want to eat it everyday for the rest of my life! I love it so much I kind of don't want to share the leftovers with my boyfriend tomorrow night because he eats like a wildebeest and that will leave less for me... I work in a restaurant and we have a jalapeno cilantro sauce that I call "crack sauce". The chef refuses to give me the exact recipe because he knows I'm addicted and I think he likes to hear me beg. I have however somehow cajoled the ingredient list from him but he's still holding onto the measurement info. So I'm sorry if the recipe isn't very detailed- I don't know the exact amounts myself! Current Mood:  satisfied |
what_a_crock
[ immutable ]
|
4:52p |
Turkey leg soup?
So I've got a couple turkey legs in the freezer, and am looking for a recipe for turkey leg soup. Anyone have one? Also, I just realized that in about 12 days, there will probably be a ton more people looking for leftover turkey recipes... so if you guys know of anything brilliant and delicious to do with turkey leftovers in the crock pot... let me know!! I'm a beginner and love the ideas everyone here has... |
what_a_crock
[ boikage ]
|
12:51p |
D'oh! It's all about the timing
Ok, so I never use my crock pot on high, but I didn't hear my alarm this morning and slept through when I was supposed to put in the pork roast to make pulled pork. Recipe is for 12hrs on slow. Does that mean 6 hrs on high? Please and thank yous all around! |
| Monday, November 16th, 2009 |
jenni_talula
|
6:54p |
|
pinkdiamond
|
6:03p |
And one more dye bath.... I'd like to get it grass green to really clash with the ribbon :D |
| Sunday, November 15th, 2009 |
corsetmakers
[ labellefairy ]
|
9:36p |
|
| Monday, November 16th, 2009 |
pinkdiamond
|
4:57p |
Yup. My silk twill is very similar to habotai in the way it does not like to dye ;) The weave is extremely smooth and close together so the dye doesn't have much of a chance to really get into the fibres. Still it does mean less chance of uneven dyeing when it's hard to get colour in in the first place ;). I can just over dye again tomorrow to get the depth of colour I want. It's close to what I want just a little pale still. I think the machine is on its last spin.... Waiting.... Waiting.... Nearly.... *twiddle thumbs*.... So I finally got it washed and dried and it is too light. However remembering how difficult it is to dye I just popped the silk straight back into the dye bath without wetting it first and voila. Perfect result. Now to make sure the washing machine is able to finish washing some towels and then I get to wash and dry the silk. Just testing the best way to cut the saree into a faldallin as the repeat pattern is quite wide but also uneven. I decided to just line it with the same brown linen I'm using for the verdugardos. so I may just get cutting and see... |
| Sunday, November 15th, 2009 |
corsetmakers
[ natane ]
|
7:46p |
Edwardian Corsets... and stuff.
I really want an Edwardian longline corset for Christmas. Or, if that would be too soon, i could do mid-January - I don't know what the "expected wait time" would be and I'd be fine with a late present to myself. I'm just lusting after one. I don't know that I want to try to make one for myself when I have my best friend/roommate's custom design to get finished by Christmas (shh, she doesn't know yet), with at least 70% handsewing entailed. I'm actually lucky in that I'm expecting a large amount of money in the next ~1.5 weeks, which is why I'm treating myself. I'm on the east coast in the US, specifically western North Carolina. Is there anyone nearby who would consider taking the commission? Or, if not nearby, who's comfortable with fittings and/or measurements via correspondance? I'd be happy to provide more details of my location/measurements/what I want the corset to be like. Just tell me what you want to know :) |
corsetmakers
[ soapmaster ]
|
6:23p |
wondering about pattern...what one is close?
I watch ebay ... bad habit yes... dont buy much really, but someone in China has posted a cute corset, and I am wondering if anyone can tell me which pattern that is generally available from corset pattern suppliers, this one could be close to? I really like the shape along the bottom, and what appears to be a high back, although I think it could have a few more pieces to make it a better fitting garment. I am tempted to buy this one and tear it appart, but if I can get a pattern similar enough will go that way instead. Here is the link http://cgi.ebay.ca/ws/eBayISAPI.dll?ViewItem&item=360208223685&_trksid=p2759.l1259Anna in search of the best fitting everyday garment, with style Current Mood:  creative |
corsetmakers
[ _delicateterror ]
|
6:41p |
Waist tape
I am reading an article now about applying waist tape from FSO and wondering how you all go about it. Which layer do you all apply the tape to? I used to apply it to the fashion fabric and had someone tell me I should apply it to the lining. I didn't notice a difference but I don't wear my corsets that often. I found when applied to the fashion fabric it could be seen over the busk. I used to get the bones under it so that wasn't an issue. I wonder if I was doing something wrong to have it show? I've never brought the tape around either and think I will try that. I hope how I described the 'showing through' part well enough to be understood. Why is it thatI feel I have the silliest questions? Hahaha. |
corsetmakers
[ doc__holliday ]
|
6:35p |
machine binding 18th c. stays...mitring corners?
Hi guys! Soooo.. I'm making a pair of 18th century stays to go under an 18th century gown I've remade. I've never made real stays before, mostly hybrids with smooth edges. I've tried to bind this bugger TWICE already and both times the binding looks like absolute crap. I'm reluctant to hand-bind them because, well, a) I'm burnt out from this project already b) I'm flying out to do the gig that I'll be wearing it for on TUESDAY c) I REALLY need to get back to client orders before I head out across the country again. I've spent too much time ripping stitches as it is. MY EYES ARE BLEEDING. I did the right thing and first, looked in the memories and check out site that has a pretty cool tutorial on mitring edges and stitching by hand. Buut... I can't get my head around these methods by machine instead of by hand. I am now supplicating to YOU, fellow corsetmakers, on how you go about binding your stays neatly by machine. I love this corset, the shaping is amazing and I really like the stays, but they're really f**king pissing me off. The binding feels "baggy" but when I've tried to pull the binding tighter, it doesn't fit into the edges smoothly. I'm at my wits end. I'm just about ready to simply surge the raw edges and cover them with ribbon or something equally retarded. And no, I'll NEVER offer stays as an option for order after this experience. They're pretty, but really bitchy to make. Any ideas? Current Music: Smashing Pumpkins ~ Perfect |
corsetmakers
[ purplecleo ]
|
3:02p |
Thread Tension
I have a problem. I went out and got nice new needles and some nice polyester thread in preparation for for fiddling with my thread tension (I really hate doing this). I got it all nice and perfect on zig-zag and straight stitches but when it came to sewing boning channels with the bone in the channel, the tension is all fux0red and doesn't look nice on the top OR underside. The problem is the boning is slightly too thick (tall) for my boning foot to accommodate. I have a Husqvarna, it is an awesome machine and this is not it's fault. Unfortunately it does not have the capacity to minutely adjust the foot height which means I think I'll probably be sewing boning channels without the bones actually being in the channel (which is my normal method). The bones are heavy duty cable ties which, admittedly, are freaking thick. Anyone have any advice? Tips? Funny diversions that are good for a laugh? |
![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small}
giffydoll's Friends Page
amused