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Fabrics are now often sold in quarter meters (or quarter yards in the United States). A "fat quarter" is one square meter (or one yard by the width of the fabric, typically 42–44") folded into four and cut along the folds, thus giving a relatively square piece of fabric 50 cm on a side, as opposed to buying a quarter of a meter off the roll ...
In the United States the term "fat quarter" is used for a piece of fabric which is half a yard in length cut from a roll and then cut again along the width so that it is only half the width of the roll, thus the same area as a piece of one quarter yard cut from the full width of the roll; these pieces are popular for patchwork and quilting. [59]
The real question isn't whether we can cut $2 trillion from a bloated $6.8 trillion federal budget—we absolutely can. After all, the government managed to function at $4.4 trillion five years ...
Hanged, drawn and quartered. To be hanged, drawn and quartered was a method of torturous capital punishment used principally to execute men convicted of high treason in medieval and early modern Britain and Ireland. The convicted traitor was fastened to a hurdle, or wooden panel, and drawn behind a horse to the place of execution, where he was ...
Quarter sawing. Quarter sawing or quartersawing is a woodworking process that produces quarter-sawn or quarter-cut boards in the rip cutting of logs into lumber. The resulting lumber can also be called radially-sawn or simply quartered. There is widespread confusion between the terms rift sawn and quarter sawn with the terms defined both with ...
1/4 cup bacon fat, melted. Preheat oven to 350 degrees. For cornbread: In a bowl, mix the first six dry ingredients. In a separate bowl, whisk the eggs; slowly add the buttermilk and bacon fat ...
Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
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