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I built these a few years ago to replace a dangerous slippery carpeted flight that ended with a three step wind to the right, so one would exit 90 degrees from entering the stairs. The partial wall on the right of the run was an open array of lightly nailed balusters, skinny spindles ready to trip a toe or trap.a leg.

Each original step was different from its fellow - rise height and tread depth varied by as much as an inch, and none were level front to back or side to side - a true death trap. Some of that was racking from past earthquakes, but it was mostly poor workmanship. This is, after all, a California suburban tract house from 1978. I can easily picture the crew, having myself worked on one.

First closing in the open balusters with a solid wall, I then stripped off carpeting and essentially built a new flight over the old with paper-faced sign painters board, a high quality stiff thick plywood, correcting proportions and level. Simple flat-sawn maple boards are the treads, bedded in anti-squeak silicone caulk and fastened with four dowel-plugged screws. Walls were troweled with my proprietary sanded mud with chopped sewing thread admix, entry floor floated with cream colored cement grout. The wooden treads are varnished in tough urethane to which a special transparent grit has been added, a product made to add traction to varnished wooden steps.

I finished the job with a wooden handrail. Ever trying to save a buck, I made the curved returns from scrap - code requires handrails to end with no gap at wall surfaces so clothing can’t get caught. But I spent the money I saved on some sleek unfussy brackets that neatly mortise into the bottom of the round rail. No finger stubbing on metal bits for my handrail!

Changed the lighting, too - four downlights versus two bare bulb under glass ceiling fixtures that guaranteed a harsh shadow climbing or descending,

It all seems to work fine now. A person can go up or down, or even change their direction midway when a person remembers they forgot something either upstairs or downstairs. They seem safer. Nobody has fallen down them. Yet.

Thai dessert - Khanom Duang for YOU :-)...Enjoy eating :-) ^__^ by Thai Jasmine (Smile..smile...Smile..)

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Time for Thai dessert...Are you hungry :-)? I cooked it yesterday. This is also my favorite Thai dessert. My parents also love it very much because of its sweetness and softness. Although they are similar to worms but they are so colorful worms..hahahahaha..Just kidding you :-)..Enjoy eating and keep smiling. Have a lovely week :-).

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KHANOM DUANG (in Thai)

INGREDIENTS

1 cup of rice flour

1 cup of tapioca flour

1 cup of water

2 cup of scrape coconut fruit

1/2 cup of sugar

2 tablespoons of parch sesame

1 teaspoon of salt

1/2 cup of concentrated coconut milk

Artificial food color or nature color

PROCEDURE

1. Mix rice flour and tapioca flour with water then paddle it on fire when cooked, put it down and knead it, mix little tapioca flour.

2. Separate the flour and add your color on.

3. Sculpt the flour like worm then steam it in Thai steaming pot until it cooked. Then admix it with scrape coconut fruit.

5. Mix concentrated coconut milk with salt, parch sesame and sugar.

6. When serve add coconut milk to dessert and sprinkle with sesame.

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SMILE...SMILE..SMILE...SMILE...HAPPY...HAPPY....HAPPY :-)....

Thai Dessert with LoVe for you...

Mix flour with water and good feeling for the start..

Add scrape coconut fruit and color of heart..

Sprinkle sesame and sugar..

That's how the wonderful and delicious Khanom Duang..

Just for you...GUTEN APPETIT with my Thai Dessert....

Ich liebe dich..I LOVE YOU now and forever, my Dearest :-).

J-A-S-M-I-N-E..

A pretty little girl in Thailand..

Samutprakan, Thailand..

***NO INVITES PLEASE***...Thanks so much for your visits and also for any comments and faves. I am so appreciated for all. All your words are nice awards for me. Thank you..thank you :-)..

Admix one by Admix Mexclar

Admix by Admix Mexclar

Here are the recipes - so you can taste it :-)) by atranswe

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It is Jansson's Temptation, Chicken liver Paté & Pork liver Paté. It is all home-cooked.

Janssons Frestelse, Paté & leverpastej.

The chicken liver paté is the one with bay leaf on top - is easy to find recipe of on the net - if you want mine - just mail me. :-))

English:

I write "Paté" because of the English language lacks a word for "Leverpastej".

Read the instructions thoroughly. Bring up everything before you start, then you will make a successful "Leverpastej".

Liver paté

Ingredients:

500 grams of pig liver (or veal liver)

400 g carcass fat of pigs (150-200 can be replaced with apples - low-fat version )

50 grams butter

50 grams flour

1 ½ dl whipped cream (meat-or vegetable bouillon - low-fat version )

1 ½ dl milk

2 eggs

1 onion (size of an egg)

25-50 g anchovies (strong taste)

1 ½ teaspoons salt

1 teaspoon pepper

1 teaspoon thyme

½ teaspoon sugar

½ teaspoon grounded ginger

½ teaspoon pimento

½ teaspoon grounded carnations

Do this:

Clear the liver from any membranes.

Run the liver through the meat grinder twice (+ apples if low-fat). (Or food processor)

Run the onion and anchovy through the meat grinder. (NOT together with the liver)

Melt the butter and powder in the flour. "Gather 'and

add milk and cream ( bouillon - low-fat version ) a little at a time.

Let boil for a few minutes, stirring.

Beat in eggs one at a time and add anchovies, onions, thyme, sugar,

ginger, allspice, carnations, salt and pepper.

Add the minced ”carcass fat of pig” and let it melt in part.

Stir in the minced liver.

Savour and then distribute the well-lubricated furnace molds.

It is a good idea to save on the spices and do a taste test on the frying-pan before

admix all of the spices if you want more or less strong flavor of the paté.

Bake liver in a water bath. - The water must boil when the pie is in oven.

After approximately 50 minutes the paté are ready.

After cooling it taste lovely when spred on dark rye bread with sliced beetroot or

crispy fried bacon and fried mushrooms. - The paté need not be completely cold.

The consistency should be more solid than peanutbutter, you should be able to spred it on

the bread with a knife or make thin slices of it when it is cold.

- - -

Jansson's Temptation

Time: 1 ½ hour (including aprox 1 hour in the oven)

4-5 servings

You need:

* 10 medium-sized potatoes

* 2 yellow onions

* About 20 anchovy fillets + half of the Broth they are in

* 3 dl cream (your choice of fat)

* Breadcrumbs

* About 2-4 tbsp butter or liquid margarine / butter

Do this:

Peel potatoes. Cut the potatoes into thin strips. You can also use the food processor to shred the potatoes. If using food processor think of rinsing the potato strips in cold water for instance in a colander and let drain.

Peel onions and cut into thin strips.

Grease a furnace form. Layer potatoes, onions, anchovies in form, finish with potatoes on top.

Pour over half the anchovy broth and cream. Sprinkle over a little breadcrumbs.

Cut thin slices of butter (preferably with a cheese plane) and add on top or coil of liquid margarine / butter.

Set in the middle of the oven at 225 degrees C about 1 hour. Try with a stick, toothpick or fork if the potatoes are soft, then it is finished.

#quetzalcoatl boceto Admix one !!! by Admix Mexclar