Sunday, October 20, 2013

Goodbye, Good Shoe

I used to have two pairs of sneakers: the old, grubby pair and the 'newer', somewhat cleaner pair. On Friday, I had to say goodbye to the nicer pair.

Why?

Because I burned a hole through it with an angle grinder.



What is an angle grinder, you might ask? 

It is a tool that cuts steel, and I refer to it as 'the thing that shoots sparks'. It does that very, very well. 

As I was cutting up steel on Friday, I noticed my foot was getting hotter. I turned off the angle grinder, and of course, I had melted a hole in the mesh of my shoe. My somewhat nicer, not-covered-in-sawdust shoe.

Somehow, my sock and foot remained unburnt.

There is a lesson in this story but I'm not exactly sure what it is. Maybe it's just a reminder to wear the shoes I don't care about in the shop. If I had done that, I wouldn't be needed a new pair of shoes.

Thursday, October 10, 2013

The Celtic Cross Counted Cross Stitch: Missteps in Stitching

I'm not going to make my October 15 deadline because a) it's midterms week and everything is due and b) I messed up on a section and I don't know why.


That column is one space to the right of where it should be. I'm not quite sure where I missed up and I need a seam ripper to pull out what's already there.

A seam ripper I won't have for another two days. 

Looks like that deadline is moving to the end of October.

Friday, October 4, 2013

Wood Turning: The Belaying Pin

As some of you know, I work in my college's theatre department as a carpenter. Previously, this has led me to do interesting and sometimes crazy things. After all, nothing says 'I am really glad to be small chested' like needing to crawl through the 6" gap between the bottom of a slanted stage and the floor so I can screw the platform to the stage.

This semester, one of my classes involves wood turning, which is the process of spearing a block of wood on a machine called a lathe and turning it really, really quickly (to the tune of 2000 revolutions per minute) while holding up a knife and chipping away at the wood with it. Done correctly, you end up with candlesticks, chess pieces, or a belaying pin.*

I had already practiced some beginners' techniques like cutting coves and shoulders on a piece of spruce, which is a softwood. Softwood is bad for wood turning because the grain is large, meaning that it is really easy to chip off chucks of wood that you never intended to cut. It is difficult to work softwood without mistakes, which is why we, the students, were given hardwood for our belaying pin project. Cutting a belaying pin is truly a beginner's wood turning project because it is really easy, especially with a good hardwood.

That's what I was working on last week. Here's the design with the permission of my instructor:



I started with a chuck of maple, a hardwood. While hardwood is good for wood turning, it is difficult to cut on a miter saw or table saw, both of which I had to use to get a piece 2" by 2" by 1'6". There may have been a lot of smoke but the fire alarm did NOT go off, which was the important part. Yes, those are scorch marks. Fun fact, when your instructors/bosses tell you to go slowly, they do not mean to inch along. You need to go fast enough so the friction does not start burning your wood.

Beginning Wood-Turning Project

Easy Wood-Turning Project

If you try turning the block above, you might break your arm. For my class, we need to cut off those corners to form an octagon. Since the base ended up as 2 1/4" by 2 1/4", I measured 1/4 of a side to be 9/16" and set the table saw to 1 11/16" ( 2 1/4" - 9/16") and cranked the bevel to 45 degrees so that the blade cut on a diagonal. I proceeded to cut the block on all four sides.

Wood-Turning - Roughing a cylinder

Maple Hardwood for Wood-Turning

Yes, I know that the piece is not actually symmetrical. The wood kept popping up on the saw.

Anyway, I centered the piece on the lathe and started 'roughing' the cylinder with a gouge, which is a half cylindrical tool meant to remove a lot of excess wood. It produces a lot of big wood chips.**

Wood-Turning - Roughing a Cylinder

After the cylinder was roughed, I smoothed it with a tool called a skew, which is my main tool for detail work.

Wood-Turning - Smoothing a Cylinder

When the cylinder was (roughly) 1-1/2" in diameter (measured with a set of calipers), I measured out the dimensions and drew them with a pencil while the lathe ran at 300 RPM. With penciled guidelines, I started from the right and cut the handle of the pin. That cove (dip) was done with a gouge as well, but with a curving motion instead of a straight cut.

Word Turning - Cutting a shoulder

Word-Turning - Cutting a cove

I cut the rest of the pin (to the left of the cove) with a spear point tool for the shoulder (the place where the pin goes from 1 1/2" to 1" in diameter) and the skew for the rest. I left the left end, the part at the headstock, at 1 1/2" for the time being. At this point, the left half of the pin is almost but not quite 1" in diameter, so I needed to keep shaving wood away.

Wood-turning - Belaying pin

The disks at both ends are my precautions against turning the ends, something that's pretty diffuclt on softwood. I cut the block to 1'-6" instead of 1'-5" (the actual size of the pin)  so that I didn't need to cut all the way to the end. This is not as useful on hardwood as I thought. Later I cut off the disks with a bandsaw.

Wood-turning - Easy project

This is the bottom edge - the pin narrows from 1" to 3/4" in diameter over 1". I did this with the skew.

Wood turning - avoid the edges

After the pin was cut, I kept the lathe running and sanded the piece by holding up a piece of sandpaper like a washrag. When it was sanded smooth, I held up a piece of parafin wax to finish it and then buffed the piece with a scrap of canvas, all with the lathe still going at 2000 RPM.

Wood-turning - Sanding and Waxing

At this point, the pin was very smooth and shiny, abet with the disks still attached. I cut off the disks at the end and sanded down the edges with a belt sander - which turned the edges black. The sanders and I have a very... tumultuous relationship.

Belaying Pin - Finished

No matter. I took the pin to the pin rail and tested that it fit. After about five hours' work, it's ready to turn in.

* In my theater, we have a pin rail which has a lot of holes drilled through it. The point of a pin rail is that if you have scenery that will not move but still needs to be supported by being hung, you run a rope up to a bar near the ceiling and then down to the pin rail. If you stick a belaying pin through one of these holes and loop and tie off the rope around it, the rope and scenery will not move. If the rope needs to quickly be released, you remove the pin by pulling up on the handle and the rope is free. It's useful. 

* Strangely, wood turning does not produce that much mess. It's far easier to clean up wood chips than the sawdust produced by cutting anything on the table saw or miter saw. I know this because I clean the shop and frequently return home covered in sawdust and/or pink foam dust. 

Sunday, September 29, 2013

The Celtic Cross Counted Cross Stitch - Part 4

I said I would do it and I did: the base of the cross is done!






What I love most about this project is the visual progress. Even 15 minutes' work shows a new swirl or part of a ribbon. Every time I put down my needle, I'm proud of the work that I've done.

It's been time well spent.

My new goal is to have the rest done by October 15. With good time management skills, this should be completed on time.

Thursday, September 26, 2013

The Celtic Cross Counted Cross Stitch - Part 3

Research has shown that people are really bad at estimating how long a project will take. I'm no different.

Did I really think I could have this finished by the end of September?
Celtic Cross Needlework

Celtic Cross Counted Cross Stitch


Irish Cross Needlework

Irish Cross Counted Cross Stitch

My new plan is to have the base of the cross done by Monday. With good time management skills and less time on Facebook, I will complete both this portion and all of my homework this weekend!

Saturday, September 21, 2013

Egg Omelette, Steamed Bok Choy and Rice

Egg Omelette, Steamed Bok Choy and Rice
Serves 2
Ingredients

  • 1 cup of rice (short grain or Japanese sushi rice)
  • 1/4 cup of rice vinegar
  • 2 pinches of sugar
  • 2 eggs
  • 1 teaspoon soy sauce
  • 1 head of baby bok choy
1. Boil the rice according to instructions, about 20 minutes or until fully cooked.
2. Heat the rice vinegar and one pinch of sugar in a small saucepan or in the microwave until the sugar has dissolved.
3. Cut the baby bok choy into quarters and heat on medium in a saucepan filled with water. Cover with a top and steam until soft (about 15 minutes).
4. Crack the eggs into a small bowl and combine with the remaining sugar and soy sauce.
5. While the eggs are cooking, combine the rice and rice vinegar mixture.
6. Cook the eggs like a mini-omelette and cut in half.
7. Serve one half of the egg omelette with half of the bok choy and rice.

Egg Omelette, Steamed Bok Choy and Rice

Baby Bok Choy

Sweetened Rice Vinegar

Tamagoyaki

Tamagoyaki, Steamed Bok Choy and Rice

It's important to do this with short rice; enriched long rice (like you get in Food Lion) does not provide the same stickiness and does not mix well with the rice vinegar. Done properly, it tastes like sushi rice. 

I've found that I prefer steamed bok choy to stir-fried bok choy; it doesn't taste as acidic but it still has a nice crunch.

I'm pretty bad at making tamagoyaki - Japanese egg omelettes - but my bad presentation doesn't make it any less delicious. This is one tasty, balanced meal.

My inspiration for it is here.

1 cup rice, 1/2 bag of rice at $0.77/bag = $0.39 at Food Lion
1/5 bottle of rice vinegar at $2.49/bottle = $0.50 at Food Lion
2 pinches of sugar: about $0.05 at Food Lion
2 eggs at $4.29/dozen = $0.72 at Food Lion
1/10 bottle of soy sauce at $1.99/bottle = $0.20 at Food Lion
1 baby bok choy: $0.46 at Food Lion
Total Cost: $2.32 for 2 servings or $1.16 per serving

Tuesday, September 17, 2013

The Seal Pup Felting Project - Master Post


The Seal Pup Felting Project - Part 1 - July 8, 2013
The Seal Pup Felting Project - Part 2 - July 11, 2013
The Seal Pup Felting Project - Part 3 - July 22, 2013
The Seal Pup Felting Project - Part 4 - August 2, 2013
The Seal Pup Felting Project - Part 5 - August 7, 2013

The Celtic Cross Cross Stitch - Part 2

So this:


became this:

and finally this:

All in about three days, of course.

This is fun. I really didn't expect to like a project like this so much; last time, I kept losing my needle and knotting the thread. I didn't understand how to go about changing threads and tying off the ends. This time, I want to spend all of my free time on it, as long as my fingers will stand it.

It helped that I had a better idea of how to work; this video helped with that: https://www.youtube.com/watch?v=7PEQtNcAXX8

I'll say this is a fourth of the way done - with luck, I should be finished by October. 

Monday, September 16, 2013

Sausage and Lentils

Sausage and Lentils
Serves 4
Ingredients

  • 1 cups dried lentils
  • 3 cups water
  • 1/2 chopped onion
  • 4-5 garlic cloves
  • 1 teaspoon canola or vegetable oil
  • 1 package of smoked or Polish sausage
  • 1 teaspoon cumin
  • handful of sliced green onions (optional)
  • salt (for seasoning)
  1. Fry the onion and garlic in a pan with the oil until tender; set aside.
  2. Boil the lentils and water in a saucepan with the onion and garlic for 10 minutes.
  3. Slice the sausage into chunks, then add the meat with the cumin to the lentil mixture.
  4. Cook for 15 more minutes, or until the lentils are soft.
  5. Top with green onions and serve warm.








I'm not a big fan of lentils but this turned out pretty well. The cumin was neither too faint nor overpowering and the sausage provided a different texture. As it is a hearty and cheap meal, I'll be keeping it.

1/2 bag of lentils at $2.29/bag = $1.15 at Food Lion
1/2 onion: $0.32 at Food Lion
1/2 bulb of garlic: $0.40 at Food Lion
1 package of Smoked Sausage: $2.29 at Food Lion
Canola Oil: about $0.10 at Food Lion
Cumin: about $0.05 at Food Lion
Green Onions: $0.40 at Food Lion
Total Cost: $4.71 for 4 servings or $1.18 per serving

Thursday, September 12, 2013

Chinese Dumplings

Chinese Dumplings
Makes 48, about 4 servings
Ingredients
Dough:
  • 6 cups all purpose flour
  • 3 cup boiling water
Filling
  • 8 ounces celery cabbage (Napa cabbage) [Note: Regular cabbage does not work]
  • 3 teaspoon salt
  • 1 pound lean ground pork
  • 1/4 cup chopped green onions
  • 1/4 cup of onions
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 1 tspoon sesame oil
  • Pinch of black pepper
  • 3 tablespoons canola oil
Dipping Sauce
  • 1/4 cup soy sauce
  • 1 tsp sesame oil
1. Cut the cabbage finely and mix with the salt, setting it aside.
2. Mix the pork, green onions, water, cornstarch, onion, pepper and sesame oil together, then combine with the salted cabbage.
3. Combine the flour and water and knead into a dough for about 5-6 minutes [Warning: Hot].
4. Separate the dough into 4 pieces and roll each dough ball until all are are 1 foot long.
5. Cut the dough rolls into 12 slices, each.
6. Flatten each dough slice and spoon 1 teaspoon of pork mixture onto the dough, then fold over and pinch at the top.
7. Heat the canola oil in a frying pan and fry as many dumplings in a single layer as possible, until golden brown at the bottom.
8. Pour in 1/2 cup water and cover, cooking for 6-7 minutes.
9. Repeat with the rest of the dumplings.
10. Mix the sesame oil and soy sauce together to make a dipping sauce and serve with the dumplings.
The original recipe called for 2 cups of flour and 1 cup of water; this is not nearly enough. I used up half of the pork mixture and all of the dumpling dough and had to cook the rest of the pork separately. The dough itself was pretty tasty but the filling wasn't very good at all.

I tried using cabbage instead of Napa cabbage but that didn't work out so well.

All in all, I won't be making this again. 




I did break a spoon mixing the dough.









Flour, about $0.50
Cornstarch, about $0.10 at Food Lion
Pork: $2.99 at Food Lion
Cabbage, 1/4 of a head at $1.40/head = $0.37 at Food Lion
Green onions: 1/4 of a bunch at $0.59/bunch = $0.15 at Food Lion
1/8 onion: $0.20 at Food Lion
Pepper: $0.01
Canola Oil: $0.20 at Food Lion
Sesame Oil: about $0.50 at Food Lion
Soy Sauce: about $0.66 at Food Lion
Salt: about $0.20 at Food Lion
Total: $5.88 for 4 servings or $1.47 per serving