Every sewest alive wonders “How often should I change the needle in my machine.”
I asked several of my buddies and this is what they said.
- Karen- “not nearly as often as I should. I usually don’t until it gets blunt, or I need a different size or style of needle”.
- Jean – “ On my long arm every quilt… on regular machine when I break it”.
- Paddy – “Every 6 to 8 hours more often on embroidery”.
- Lisa – “Usually after a big project or if I think it’s making a slight sound. I go through a lot of needles.
What is correct? My research says that since it is the most active part of the sewing machine, your sewing machine needle needs to be changed regularly. When it is not in good condition, you will waste a lot of time on your project. You can also damage the fabric or thread you are working with. SCHMETZ Universal Machine Needles is my favorite machine needle. It is manufactured in the good old USA. Yea! Also, it works with all machine brands. The beveled end allows easy insertion in the needle bar. Household needles have a flat shank, while commercial and industrial needles have round, threaded, notched or other special shanks. Shanks allow perfect positioning of the needle in the sewing machine.
Finally, Schmetz needles are easy to find, fairly priced, and of excellent quality.
You will be happy to know you can pick these up at the shop.
Love you all!
Remember to check out Monday’s, September 4th’s Free PDF pattern the Little Girl Bloomers Sewing Pattern and come back Monday September 11th’s for Chubby Lunch Tote by Caroline Fairbanks-Critch (my newest favorite blogger)
GARLIC ROSEMARY LAMB CHOPS
YIELD: 4 SERVINGS
PREP: 2HOURS HOURS 20MINUTES MINUTES
COOK: 15MINUTES MINUTES
TOTAL: 2HOURS HOURS 35MINUTES MINUTES
Pan-seared until perfectly golden brown with an amazing garlicky, rosemary-thyme marinade. So easy yet so good!
5 stars (2 ratings)
- 1/2 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1 shallot, diced
- 1 1/2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon lemon zest
- Kosher salt and freshly ground black pepper, to taste
- 2 1/2 pounds Frenched rack of lamb, excess fat trimmed and cut into chops
- 1 tablespoon canola oil
- In a medium bowl, combine olive oil, garlic, shallot, red wine vinegar, Dijon, rosemary, thyme, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper; set aside 1/4 cup of the mixture in the refrigerator until ready to serve.
- In a gallon size Ziploc bag or large bowl, combine lamb chops and remaining olive oil mixture; marinate for at least 2 to 6 hours, turning the bag occasionally. Drain the lamb chops from the marinade.
- Using paper towels, pat both sides of the lamb chops dry; season with salt and pepper, to taste.
- Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add lamb chops to the skillet in a single layer and cook until desired doneness, about 3-4 minutes per side. Let rest 5 minutes.
- Serve immediately with reserved 1/4 cup olive oil mixture.
This Garlic Rosemary Lamb Chops recipe is brought to you by DAMN DELICIOUS