Cross Stitch Projects, Supplies, Fabric & Floss
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Today is Wednesday ……………………….…………….. Good Morning, M.J.💕

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How's the postage situation over there now?? I have a package in transit from yourselves and wondered if things are still a little delayed due to weather conditions. I have another order waiting for me to finalise it and send.

Good Tuesday morning everyone. A little bit of a late start this morning, but I was delving into Ancestry a little bit more. It's really a little convoluted figuring out everything on there, but I'm starting to get it a little better. We decided to bake a ham this morning, too, so it was kitchen duty. Finally, I'll be able to stitch a little bit and maybe finish another row on "Lady". Have a terrific Tuesday and keep smiling!

I have this nice pattern. The color key and symbols has one missing symbol. It is the upside down symbol of classic colorworks blackbird. The symbol is in the balloon. Please advise.

I am trying to find DMC's Stitch Bow binder inserts that hold 15 DMC Stitch Bow Floss holders. I have searched DMC's website and Amazon, but only find the minis. Do they no longer make the larger capacity binder inserts?

Today is Tuesday ………………………………….………….. Good Morning, MJ 💕

From Pinker n Punkin blog. Sounds wonderful, makes my mouth water. Old Fashioned Chocolate Cobbler/ Pudding Cake INGREDIENTS 1 cup of all purpose flour 3/4 cup of granulated sugar 2 Tablespoons of baking cocoa 2 teaspoons of baking powder 1/4 teaspoon of salt 1/2 cup of milk 2 Tablespoons of vegetable oil 1 teaspoon of vanilla extract 1/2 cup of chocolate chips 1 cup of chopped nuts (optional) 1 cup of packed brown sugar 1/4 cup of baking cocoa 1 1/2 cups of very hot water Vanilla ice cream ( optional) DIRECTIONS ✴1. Preheat the oven to 350 degrees. Grease a 9 " x 9" baking dish. ✴2. Mix flour, granulated sugar, 2 Tablespoons of baking cocoa, baking powder and salt in a medium mixing bowl. ✴3. In a separate bowl, mix milk, oil, and vanilla until smooth. Add nuts. Add liquid mixture to the flour/sugar mix and stir to combine . Pour into prepared baking dish. ✴4. In a separate bowl, combine brown sugar and 1/4 cup of baking cocoa . Sprinkle over the batter followed by adding the chocolate chips . Pour hot water over the batter. Do not stir. ✴5. Bake for 40 minutes or until the top is dry. Allow to cool for 5 to 10 minutes. ✴6. Spoon warm cake into the dessert dish and spoon sauce from the pan onto each serving. ✴7. Top with a scoop of vanilla ice cream.

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Crazy going on…3 police cars just went flat out flying by our house…

Still stitch away at this one hahaha

Are the flosses becoming thinner lately ? Or am I imagining this ? I always use 2 strands with 14 count and today I am fining that I need 3 strands. what ? I did actually count the little holes per inch and they do measure up to 14 holes per inch. The holes seem larger but I feel that 2 strands will not cover the way I like it to be so I am using 3 strands. Is it that the floss is thinner than usual ? I am using DMC...Have any of you found this to be true ?

What is the best size needle for 18-count Aida, please? My kit calls for 2- and 3-strand floss to be used. I had a 1 3/8" long needle that came with the kit, but it broke, so I need a replacement. Thank you!

😘😘😘😘😘😘😘😘Mine was "I won't chew gum in class 100x". He didn't count them! Grrrr. BTW, it didn't stop me!😂. Pam