RGB Color Pallete Values

I needed to find the same color setting for the highlight colors in Word and Outlook because I wanted to fill some cells in Excel.

I found this website after much searching that laid it all out nicely and wanted to capture the info for later use.  http://www.tech-archive.net/Archive/Word/microsoft.public.word.drawing.graphics/2007-12/msg00053.html

The original 16 choices, shown in the 'Highlighter' tool (top to bottom, left to right) are

RGB Hex   RGB Decimal  Color Names
======== =========== ============
#FFFF00 255/255/000 Yellow*
#FF0000 255/000/000 Red*
#8B0000 139/000/000 Dark Red*

#00FF00 000/255/000 Bright Green(Lime)*
#00008B 000/000/139 Dark Blue(Navy)*
#808000 128/128/000 Dark Yellow(Olive)*

#00FFFF 000/255/255 Turquoise(Aqua)*
#008080 000/128/128 Teal*
808080 128/128/128 Gray-50%(Gray)*

#FF00FF 255/000/255 Pink(Fuschia)*
#008000 000/128/000 Green*
#C0C0C0 192/192/192 Gray-25%(Silver)*

#0000FF 000/000/255 Blue*
#800080 128/000/128 Violet(Purple)*
#FFFFFF 255/255/255 Black

The 40 choices in the Font, line and fill color dialogs are (top to bottom left to right in the dialog) listed below. Where a color name appears in parentheses it is a web color name (not always the same as the Word tooltip color name. Word uses those parenthetical names internally in it's web page work for compatibility, as well as the asterisked standard names.

RGB Hex  RGB Decimal   Color Names
======== =========== ============
#FFFFFF 255/255/255 Black
#800000 128/000/000 Red(Maroon)*
#8B0000 139/000/000 Dark Red*
#FF0000 255/000/000 Red*
#FF00FF 255/000/255 Pink(Fuschia)*
#FF99CC 255/153/204 Rose

#993300 153/051/000 Brown
#FF6600 255/102/000 Orange
#FF9900 255/153/000 Light Orange
#FFCC00 255/205/000 Gold
#FFCC99 255/204/153 Tan

#333300 051/051/000 Olive Green
#808000 128/128/000 Dark Yellow(Olive)*
#99CC00 153/204/000 Lime
#FFFF00 255/255/000 Yellow*
#FFFF99 255/255/153 Light Yellow

#003300 000/051/000 Dark Green
#008000 000/128/000 Green*
#339966 051/153/102 Sea Green
#00FF00 000/255/000 Bright Green(Lime)*
#CCFFCC 204/255/204 Light Green

#003366 000/051/102 Dark Teal
#008080 000/128/128 Teal*
#33CCCC 051/204/051 Aqua
#00FFFF 000/255/255 Turquoise(Aqua)*
#CCFFFF 204/255/255 Light Turquoise

#00008B 000/000/139 Dark Blue(Navy)*
#0000FF 000/000/255 Blue*
#3366FF 051/102/255 Light Blue
#00CCFF 000/204/255 Sky Blue
#99CCFF 153/204/255 Pale Blue

#333399 051/051/153 Indigo
#666699 102/102/153 Blue-Gray
#800080 128/000/128 Violet(Purple)*
#993366 153/051/102 Plum
#CC99FF 204/153/255 Lavender

#333333 051/051/051 Gray-80%
#808080 128/128/128 Gray-50%(Gray)*
#999999 153/153/153 Gray-40%
#C0C0C0 192/192/192 Gray-25%(Silver)*
#000000 000/000/000 White*

Fermented Pickles

Also known as Sour Pickles.

I found this on http://www.wildfermentation.com/making-sour-pickles-2/  It is an excerpt from Wild Fermentation by Sandor Ellix Katz.

As it turns out, brine pickles are easy. You just need to give them regular attention in the summer heat, when cucumbers are most abundant.

One quality prized in a good pickle is crunchiness. Fresh tannin-rich grape leaves placed in the crock are effective at keeping pickles crunchy. I recommend using them if you have access to grape vines. I’ve also seen references in various brine pickle recipes to using sour cherry leaves, oak leaves, and horseradish leaves to keep pickles crunchy.

The biggest variables in pickle-making are brine strength, temperature, and cucumber size. I prefer pickles from small and medium cucumbers; pickles from really big ones can be tough and sometimes hollow in the middle. I don’t worry about uniformity of size; I just eat the smaller ones first, figuring the larger ones will take longer to ferment.

The strength of brine varies widely in different traditions and recipe books. Brine strength is most often expressed as weight of salt as a percentage of weight of solution, though sometimes as weight of salt as a percentage of volume of solution. Since in most home kitchens we are generally dealing with volumes rather than weights, the following guideline can help readers gauge brine strength: Added to 1 quart of water, each tablespoon of sea salt (weighing about .6 ounce) adds 1.8% brine. So 2 tablespoons of salt in 1 quart of water yields a 3.6% brine, 3 tablespoons yields 5.4%, and so on. In the metric system, each 15 milliliters of salt (weighing 17 grams) added to 1 liter of water yields 1.8% brine.

Some old-time recipes call for brines with enough salt to float an egg. This translates to about a 10% salt solution. This is enough salt to preserve pickles for quite some time, but they are too salty to consume without a long desalinating soak in fresh water first. Low-salt pickles, around 3.5% brine, are “half-sours” in delicatessen lingo. This recipe is for sour, fairly salty pickles, using around 5.4% brine. Experiment with brine strength. A general rule of thumb to consider in salting your ferments: more salt to slow microorganism action in summer heat; less salt in winter when microbial action slows.

Timeframe: 1-4 weeks

Special Equipment:

• Ceramic crock or food-grade plastic bucket
• Plate that fits inside crock or bucket
• 1-gallon jug filled with water, or other weight
• Cloth cover

Ingredients (for 1 gallon/4 liters):

• 3 to 4 lbs unwaxed cucumbers (small to medium size)
• 6 T sea salt
• 3 to 4 heads fresh flowering dill, or 3-4 T of any form of dill (fresh or dried leaf or seeds)
• 2 to 3 heads garlic, peeled
• 1 handful fresh grape, cherry, oak, and/or horseradish leaves (if available)
• 1 pinch black peppercorns

Process:

1. Rinse cucumbers, taking care to not bruise them, and making sure their blossoms are removed. Scrape off any remains at the blossom end. If you’re using cucumbers that aren’t fresh off the vine that day, soak them for a couple of hours in very cold water to freshen them.
2. Dissolve sea salt in ½gallon of water to create brine solution. Stir until salt is thoroughly dissolved.
3. Clean the crock, then place at the bottom of it dill, garlic, fresh grape leaves, and a pinch of black peppercorns.
4. Place cucumbers in the crock.
5. Pour brine over the cucumbers,place the (clean) plate over them, then weigh it down with a jug filled with water or a boiled rock. If the brine doesn’t cover the weighed-down plate, add more brine mixed at the same ratio of just under 1 tablespoon of salt to each cup of water.
6. Cover the crock with a cloth to keep out dust and flies and store it in a cool place.
7. Check the crock every day. Skim any mold from the surface, but don’t worry if you can’t get it all. If there’s mold, be sure to rinse the plate and weight. Taste the pickles after a few days.
8. Enjoy the pickles as they continue to ferment. Continue to check the crock every day.
9. Eventually, after one to four weeks (depending on the temperature), the pickles will be fully sour. Continue to enjoy them, moving them to the fridge to slow down fermentation.

Cornrowing

When we went to the Bahamas the girls had their hair braided.  So I tried braiding their hair last night and here's the result of my practice.  The braiding went a lot better this time since I wasn't trying to French braid their hair and I was trying to cornrow it.  I only put in three braids hurt each girls head. I think turned out pretty good.

Here is C. 

And here is K.

The things I need to do differently is figure out how to put the beads on differently and maybe put more beads on than just one bead per braid.

Messenger Bag Tutorial

I found this great tutorial for a messenger bag at http://www.alidamakes.com/2010/09/messenger-bag-tutorial.html  I would like to copy the information here for fear that when I get around to trying to make this that I won't find the instructions again :(

When and if I make this I will update the instructions/pics, but full credit should go to Alida Makes  I found link on Frugal by Choice, Cheap by Necessity blog on her Homemade Mondays

The below is copied from Alida Makes blog.

Here is what you will need for this project:

-One piece of outer fabric and one piece of lining fabric 42'' by 16'' (this will be the body of the bag)

-Outer fabric 41'' by 8'' (this will be the strap)***Since everyone is different shapes and sizes please take a tape measure and double check the length here. Make sure you add a half inch to your desired length for a seam allowance.****

Outer fabric 11'' by 7'' (this will be the front pocket)

Outer fabric OR lining fabric 21'' by 11'' (this will be the inner pocket. I used outer fabric for this tutorial so it would be easy to see, but either is fine.)

-JEANS NEEDLE! This is a must.

-Two magnetic straps

Chalk

Plastic grid 10''X 2'' (found in the embroidery section of the craft store)

*If you use sturdy home decor fabric for the outer layer you probably won't need batting. But if you are using something more flimsy such as cotton quilting fabric you will want to cut a piece of batting to the same measurements as the body of the bag.*

 Lay the bag body pieces out one on top of the other. Measure 13'' down and 2'' in and cut the pieces out on either side. *If you're using batting repeat this step with the batting.* That will create the FLAP PIECE. Then measure 1.5'' down and 1.5'' in from the top corners of the LINING fabric and mark it. Install the magnetic snaps on both sides there using the package's instructions. (Make sure you only poke through the lining fabric!)

 Fold the bag up like the picture above (you should still have both layers of fabric). Mark where the snaps hit the front of the bag and install the other end of your snaps there on the OUTER fabric.

 Now we're going to sew the pocket on! Take your pocket piece and either A) serge all the way around or B) fold each side down 1/4'' and press and then repeat. Hem the top of the pocket.

Then pin the pocket to the bag 3'' from the top edge as shown below. Top stitch around both sides and the bottom.

 Now take the inner pocket fabric and repeat what you did before, only hem the both short ends. **DISCLAIMER** please forgive the horrible lines on the next picture, I don't have fancy software to draw the straight lines so this was free-hand!

 Put the pocket piece on the lining piece on the bottom part, not the FLAP PIECE. You can center it if you like but you don't have to. I made mine so that one side was higher (and the pocket therefor deeper) than the other. Pin the pocket piece on. Now fold the lining piece so that the bottom of the bag body piece meets the bottom of the flap piece and press. Your crease is your guideline for the image above. Measure one inch to the right of the center and one inch to the left of the center and mark the pocket piece all the way across with your chalk. Then mark where you want to separate your pockets. Sew on the lines you marked like the diagram above. 

WHEW! I hope that wasn't too confusing. Now take your strap piece and fold and press it in half lengthwise. Now open it up and press each side into the middle crease like so:

 Now fold that in half and press:

 Now you should have a long tube. Unfold it quickly and press down each short end 1/4'', then fold it all back together and topstitch all the way around. You now have a strap!

 Now it's time to make a bag sandwich. Put your bag pieces together, right sides facing, and sew all the way around, leaving a 3 inch hole to pull it right side out when you're done. *If you're using batting put the batting on top of the bag sandwich before sewing.* Clip the corners. Then turn the bag body right side out and press

 Now topstitch all the way around. If you used batting stitch it 1/4'' all the way around, if you didn't use batting stitch as close to the edge as you can.

Now fold the bag inside out and stitch up the sides as shown above. Press the seams out.

Fold the corners down and press. Take a ruler and measure 2 inches across the corner and mark that with your chalk. You can do one of two things here. You can either serge across that line or simply sew and leave the corner on, it's up to you. When you're done it should look like this:

Repeat with the other corner. You're almost done! Now sew your strap to the top of the side creases like so:

Make sure you reinforce it with an "X" in the middle. WOO HOO!!! Only one more step!

If you weren't too confused by the inner pocket instructions this next part should work: turn your bag inside out and slide your plastic grid in the pocket at the bottom of your bag.

 And now you just put your stuff in.

 ***I have to give credit to Sew Christine, the technique of sewing the inside pocket is totally hers. Here is her awesome easy Nappy Bag Tutorial.***

Quilling Necklace

Possible project for Girls Birthday

This looks like a great project for the girls' birthday party.

I found this project at www.quillingsuperstore.com    

I figure the girls and I would do all of the quilling shapes in advance so the only thing that the other girls would have to do is place their shapes in the square pendants.  I could show the girls how to quill a few basic shapes (LOOSE COILS [circle, teardrop, eye, leaf, crescent, diamond, triangle, square, closed heart]  SCROLLS [heart, V scroll, C scroll, S scroll] Underline used in above project.  See North American Quilling Guild for reference on official shapes
http://www.naqg.org/accreditation/NAQGshapeChartFinal2010.pdf


Things to find out:

• How long it takes for the Crystal Coat Glaze to set and to finish.
• Economical places to purchase the pendant blanks (size?) and glaze.
• Learn how to tie the slip knots to make the necklaces adjustable.

In the beginning

Nothing is more frustrating than going back to find a web link to something that you found interesting and to find that link deactivated.

Well I hope to use this blog as way to capture

• things I find interesting and want to try later.
• a way to keep notes on thoughts for future projects
• copy info from web links so that when they are deactivated I still have the information
• show finished projects.