So true...off topic but relevant:
I took a cooking class in 'Nawlins', where I learned the most important bit
of cookery info,  "you all never name your dish until AFTER you've cooked
it".   This was, I'm told, the true origin of Louisiana "Blackened" fish...
Claudio

On Wednesday, July 1, 2015, curt seeliger  wrote:

> > ... I'm just back from the
> > hardware store with some wider-diameter rod and another straight piece I
> > want to mess with to create a single row of the rectangular projections.
> > There are many places where the other two background stamps are too wide.
> > I think I'm beginning to obsess...
>
> I had the same reaction to taking a class of his.  Suddenly I'm
> collecting scrap bolts off the street and filing on them to make
> different sized frosting tools, and then it occurs to me that you can
> have different 'grain' sizes to the frosting as well as different
> shapes, gads.  Don't ask how many 'different' cross/plus/phillips
> punches I now have.  Let's just say they're all users and let it go.
>
> On the other hand, it sounds like I had a very different reaction to
> the care involved in the carving.  I found the emphasis on getting it
> done rather than getting it perfect to be liberating and I enjoy
> carving more now. Mistakes are either design elements or another push
> to get better.
>
> Enjoy the days,
> cur
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