Instructions about Printing

Not limited to Rick DeLano, though originally posted on his wall.

Hans-Georg Lundahl

I would be a bit more interested in reprints, but reposts are not bad either, especially with links to my original post.

Rick DeLano

Publishing in print, alas, is not something I am presently equipped to undertake, but that may change in the future.

Hans-Georg Lundahl

A little note on further use conditions
http://hglwrites.wordpress.com/a-little-note-on-further-use-conditions/

Those are the conditions. Now, you may not have a press, but you might have:

• computer with both internet and word and connexion to a printer
• a neighbourhood with a photo copy service.

In that case you are as equipped as I was for the actual printing I did in 2011. Alas I could NOT get any very good shape when trying to bookbind without knife or table just with needle and thread in the street. Ask Hyoo Mikdonalad about the result.

Rick DeLano

HA!

Hans-Georg Lundahl

I don't know if you have bought the kind of old fashioned paperback books in which you have to cut pages open. I have, and I have studied folding of paper as it applies to this. If you fold once, you have four pages on a printed sheet, no cutting. If you fold twice, eight pages, you cut only on top, and if you fold three times, 16 pp. you cut the tops and some of the sides as well.

Now, in order to get the pages where you want, there are some things to observe:

• deciding how much each printing sheet is folded, obviously
• knowing what pages to put side by side on the printing sheet so the right ones are side by side in the final result (big hint: not exactly same ones);
• knowing how much you diminish each page from A4 as it comes from the printer of your computer to the part it has in the folds and writing the pages sufficiently big to start with (meaning you copy from blog, put text on word, mark all, augment size to 14 or even 20 points).

For two folds per sheet, assuming you start a sheet with page 1 (which you can if it is the second sheet and the first is numerated in Roman Numerals after the title page and it contains a foreword and an index), the first sheet would have pages joined like this:

• 8-1
• 2-7
• 6-3
• 4-5

Then the diminished page with 8-1 side by side is joined to that with 4-5 top to top and similarily for the pages between 1 and 4, between 5 and 8.

And 9 to 16 of course go as 1 to 8, meaning you start off the next (and continue):

• 16-9
• 10-15
• 14-11
• 12-13

The copy machine is on A3 > A4 during the operation. Both when 16-9 (each a separate A4 from the printer) are joined to one A4 and when 16-9 is joined to 12-13. When it comes to joining the two sides of a printing sheet, it is of course not A3 > A4, but recto/verso copying.

When you have all the rectos and all the versos of all the printing sheets with all the original pages from the word document, obviously you decide how many double sided copies you want and from there print them and after that start folding.

Recto or outfold before any folding
Verso or infold before any folding
Outfold after first fold
New infold after first fold
English text/Texte français
Here is the right position before folding it.
Voici la bonne position avant de tout plier.

What shall we eat if the champagne takes all the space in the fridge?

I came across a review which referred to much visited videos and sites (more than one million in 2013) and one of these posed problems like "which Ferrari shall we take in the morning" (on which I have no tip to give at all) or ... see the heading ... "what shall we eat if the champagne takes all the space in the fridge?"

My tip in such a situation (if that were to be my responsibility ever), would be to rely on foods that do not need refrigeration.

Bread from the next baker. Cheese (people with a fridge full of champagne can not only afford expensive nice blue ones - which are also called green ones - but do so in a pretty good quantity). Pâtés that are opened from a can needing no fridge. Some of them include sherry and greeen pepper in the making and will certainly not be too little classy for the party.

If anything is left over, obviously there will be less champagne bottles in the fridge by then and refrigerating the leftovers (if such) will be no problem.

Caviare might be more troublesome, since it would seem to be something needing chill while on the table. But, as said, it is not the only alternative.

Olives and cucumbers will do nice as set-offs to the pâté. Even salad and tomatoes might have a thing to tell the green cheese.

I am of course presuming you discover the fridge has no more room left when champagne bottles are taken care of while shops around the block are still open. If the discovery comes at 23 h next New Years Eve, I have frankly no idea how to solve that one.

And no, I am not looking for a job as "Jeeves" ...

But if I might give an aspiring "Wooster" a tip, here it is. Oh, for desserts, whipped cream would in such a situation be nearly as impossible as caviare, but canned fruits can do without it too. I have even known fresh fruit to be turned into a great dessert (it was peaches, but some other fruits may be suitable too) by adding sugar to it, in the last of the red wine. However, the situation just outlined presupposes the drink is champagne, so I think strawberries might be as appropriate as peaches.

Hans-Georg Lundahl
Bibliothèque Parmentier
Return of Child Jesus
from Egypt
7-I-2014

Sandwich de rompe-jeûne

Imaginez que vous avez des pains de hamburger et du fromage pour cheeseburgers, mais pas de viande hachée ... ou même si vous avez, si vous avez envie de goûter autre chose.

• Faites une omelette /des omelettes avec fromage.
• Laissez-la ou laissez-les refroidir.
• Coupez des olives vertes en tranches.
• Mélangez-les dans une mayonnaise (de votre propre ou achetée).
• Tartinez la mayonnaise sur l'omelette refroidie ou sur les omelettes refroidies.
• Pliez une fois (par omelette). Coupez en deux si nécessaire.
• Mettez-en entre les deux pains hamburger (ou les deux moitiés d'un pain-hamburger).
• Prêt à servir.

Excellent comme repas de fête, pour rompre le jeûne après la Messe de Minuit, de Pâcques ou de Noël. J'en ai eu hier, le jour de Noël, après avoir prolongé le jeûne un peu./HGL

Vous avez fait couler de la stéarine d'une bougie sur votre doigt?

Sans que ça fasse trop mal? Donc, pas trop près de la flamme.

Bon, je viens de rêver, je n'aimerais pas être en besoin de l'essayer, sur un moyen d'éliminer les brisures de verre qui peuvent être dans une blessure. Enfin, ce de quoi je rêvais n'était pas la stéarine mais cette substance colleuse mais quand même molle qu'on trouve en certains emballages - mais je n'ai aucune idée comment l'appliquer avant qu'elle se gêle sur la blessure. Pour la stéarine, oui.

Une fois appliquée la stéarine, on attend quelques moments pour qu'elle soit molle mais non coulante et enlève ça avec les brisures de verre.

Mais, je ne l'ai jamais essayé moi-même, j'ai juste fait un rêve là-dessus, demandez à un docteur avant de vous trouver dans la situation.

Hans-Georg Lundahl
St Timothée, diâcre et martyr
19-XII-2013

Cheesefare Sunday Salad

• Lettuce for the green times
• Tomato for the Martyr Feasts and Pentecost
• Olives and olive oil
• Salt
• and:
• Cheese cut into dice - 1/3 sheep cheese like feta, 2/3 goat cheese like St Maure.

Paleoceno de California La Baja - Bocadillo

Los fosiles dechos "del Paleoceno" del Nordoeste de Méjico y de California La Baja no son una fauna de la tierra, peró decapoda (polpo) y crustaceos./HGL

• Pan
• mantequilla
• lechuga cortada
• mayonesa de limón*
• polpo cortado
• mejillones
• gambas.

Metese mantequilla sobre el pan para tener la lechuga. Metese la lechuga para que el pan no sea mojado por la mayonesa. Metese la mayonesa y los mariscos. Metese pan o lechuga o los dos sobre los mariscos, para mejor tener en la mano.

*La mayonesa de limón:

• Yema de huevo
• un poco zumo de la midad de un limón
• aceite de aceituna (2 cl).

Batir la yema, añadir el zumo de limón y batir, añadir el aceite gota por gota y batir hasta que resulta una mayonesa. Utilizar con pescado y crustaceos.

Some more Construction Limits!

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