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And sew it goes as fabric disappears
Published October 18, 2009
Dear Gin,
I wanted to give a big “thank you” to the ladies that responded to my request to find material in the Brazoria County area. Both places were great.
The West Columbia Walmart had exactly what I was looking for and I bought several bolts of material. The clerk at Walmart said, that indeed, they are remodeling in March of 2010, and would discontinue their fabrics.
There were several shoppers really expressing the need for a fabric outlet and what a shame it is that sewing is such a dying art. One lady commented that she makes all her own drapes and slipcovers, and doesn’t like to buy the ready-made because of the quality, or lack of, and chance of duplicating your friends’ décor. She also said she let her granddaughters sew along-side her for years with their own little machines and they made doll clothes at the time, but as adults have continued making their own and their children’s clothes. How commendable!
Also for the reader who requested sugar-free recipes: You were right about suggesting that most everything made with sugar can substitute Splenda. A member of my family is a diabetic, so none of us uses any sugar as of December 2007. I went to the diabetic classes and learned a lot there, but the best thing I ever did was write to Splenda and they sent me coupons, a cookbook and many samples of their products. They were really very generous with the box they sent.
The box they sent has many suggestions for cooking with Splenda. In making pumpkin pie and several other things, I’ve found that adding a bit of powdered milk and cooking for a shorter length of time than the recipe calls for is advantageous to making a splendid (Splenda) dessert or whole wheat bread recipe. It takes a little “trial and error,” but their information is easy to read and very informative.
If anyone is interested, the information is as follows: Splenda Cookbook Offer, P.O. Box 64707, Sauderton, PA 18964-0707. Web site is www.splenda.com, or call 1-800-777-5363.
Good luck, the recipe book is comprised of tear-out recipe cards so it’s really convenient.
Kathy Varnado, Freeport
Kathy,
Thank you for the most informative letter! I don’t mean this in a bad way, but I think one of the worst things that ever happened to the American family was when so many moms went to work. (Of which I was one.) When working, that doesn’t leave much time to sew or teach the girls to make doll clothes.
When I was growing up in the dark ages, it was a rare thing to see a woman working outside the home. I learned so much from my mother that I didn’t even realize at the time I was learning.
I never asked her to show me how to cut up a chicken, I just stood and watched while we talked and I soaked it in. Osmosis at its finest!
We need so desperately to get back to those simple things. Having dinner together every night would be a good place to start. And don’t invite the TV to join you. Of course, I could go on and on, but as you all know ranting and raving about things just isn’t in my nature.
Oh … what the heck, I have to make a comment about something we got in the mail this morning, and if this doesn’t tell you where I’m coming from, I don’t know what will. “For an ADDITIONAL $30 a month we can add messaging and data … to our cell phone service, and it’s unlimited!” Such a deal.
I can think of many more uses for $30 a month … like driving down the road and throwing it out the window. It makes me twitter just thinking about it.
Now, for the good information about Splenda. Kathy, I’m thinkin’ you made this so easy for diabetics, I’m thinkin’ my biggest diabetic whiner Mac Gafford can do it. Web site, toll-free number and an address. Maybe those who have messaging and data want to use it — after all, they are paying most handsomely for this service.
No cards or letters, folks. I know I’m tight and way behind the times. Remember what I said last Wednesday: What you didn’t have as a child becomes important to you … one of the things I didn’t have enough of when I was growing up in Clute was money, so that accounts for my being tight.
And as far as being behind times … well, I don’t really know what that means. Maybe one day I’ll lay on someone’s couch and they can help me figure it out.
• • •
Hi Gin,
I just saw the article for the Upside Down German Chocolate Cake in this morning’s paper. I recognized it right away. I have what little bit is left on my counter at home. I love to make this cake for parties and it is a big hit.
The recipe I have, however, is a little more sinful (if that’s possible). If you melt a regular Milky Way candy bar in 3/4 cup of evaporated milk on the stove and poke holes with a fork in the slightly cooled cake then you pour this over the top it, it is really good. Eat it upside down or not, it all tastes yummy!
Thanks,
Suanne Thomason, Sulphur, La.
Yes, ma’am, Suanne. Adding that Milky Way candy bar is the right thing to do! If it was wrong, whatever company makes Milky Way candy bars would not have been blessed with the God-given ingredients it takes to make this “I’ve never had enough of this candy bar” for it to be used in this manner.
I have to add my other “never had enough candy bar,” and that is Three Musketeers. Thanks for the great addition!
If you have recipes or tips to share, or a request, send to Conversations with Gin, P.O. Box 334, Clute, TX 77531, or e-mail ginscolumn(at)hotmail.com.
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