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Gnome army

WoodturningWoodworking

Saw Rebecca Degroot’s video on making a gnome:

Looked like fun, so I made one or two while messing about with decorations.

Then I thought they’d be nice presents for the other kids in Calum’s class, so batch work time. I didn’t have many blanks readymade for this though (I’ll have to remember to stock up in October for next year) so I took a standard CLS lumber 4×2 and cut it down the middle on the bandsaw into two 2×2 rectangles and used the roughing gouge to round them up.

Softwood in general isn’t generally recommended for turning but with sharp tools it’s fine for basic stuff like this. I had a very minimalist story stick with just two ticks on it to mark out the body and a length for the tenon, and marked off the blank with it.… Read the rest

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Mark Dennehy in 2 Comments

Lots of stuff. Like, lots.

3D PrintingElectronicsFood
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GeneralHardwareNew Toys!ShedToolsWoodturningWoodworking

Long gaps between posts are a sure sign of either nothing getting done or a whole lot of stuff happening. In this case something of the latter. Since the last post, I extracted the shop vac, which is now living happily in the attic with Bob, our friendly funnely spider who lives right by where your face emerges from the stairs to the attic and who we met while taking down the xmas decorations this year.

So Bob’s new companion shop vac joined the mitre saw which I have no room for in the shed, and I kicked and prodded the new cart until it fitted into where the vac used to be.

It almost looks tidy if you don’t look too close or turn around…

Yeah, that’s why you don’t want to look too close.… Read the rest

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Mark Dennehy in 4 Comments

Xmas dinner

Food

More cooking this year. Didn’t do the turkey, but did do the beef wellington which went well thanks to cooking the steak sous vide after a quick sear and remembering to wrap it in filo pastry (with mustard on the inside) before wrapping it in puff pastry.

Also did a few sides, like cornbread muffintops and pommes dauphin which were the best (or so I thought) – half mashed potato (made particularly dry) and half choux pastry (also made a little dry), and deep fried for around eleven minutes to make large potato-sized golden brown potato dollops that were crunchier than roast potatoes on the outside and lighter and fluffier than thrice-cooked chips on the inside. Gotta love the French.

And for that teutonic paganism balance to the French, apart from the tree and the lights, I cheated on a yule log recipe, bought two chocolate Swiss rolls and did a bit of decorating.… Read the rest

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