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By [http://ezinearticles.com/?expert=Kenneth_J_Ellis]Kenneth J Ellis
SHELLAC FINISH
Shellac is made from the secretion of the lac insect. Proper thinning of the shellac is a vital part of the correct application. The concentration of shellac in alcohol is known as its cut. Most shellac on the market is 4 or 5 pound cut. The cut is indicated on the label. For almost all purposes, shellac will require thinning with alcohol. The proportions are the same if you are thinning a pint or a gallon. For example: "If you wished to thin a pint of 4-pound cut to a 2-pound cut, you would use 3/4 pint of alcohol to 1 pint of shellac". A 4-pound cut is the best for general use. When thinning, use only pure denatured ethyl or grain alcohol. Before you use shellac, shake or stir it thoroughly. The first two coats should be thinned to a 2 pound cut and the final coat should be 4 pound cut. Shellac comes in three types: orange, bleached or white and dewaxed. White is best for most work and orange is used for dark wood or darkly stained woods.
SATIN RUBBED FINISH
This finish is ideal for most furniture. Here are some pointers for applying shellac to obtain a satin rubbed finish:
1. Apply enough coats of shellac so the last one shines. (four or more) Allow time for each coat to dry. Test for drying by trying to make a thumb print.
2. Sand lightly with #400 grit paper. Dust with a brush and wipe with a cloth after each coat.
3.Allow several hours for the final coat to dry completely, then rub with 3/0 steel wool until there is absolutely no shine remaining. After the gloss has been removed by rubbing with steel wool, sprinkle the surface with dry 2/0 pumice and brush lightly. Dust and wipe off the surface and apply at least two coats of wax.
POLISHED RUBBED FINISH
This finish is for high grade furniture that requires extreme smoothness and high polish. Surfaces should be completely smoothed with paste filler before the finish is applied. The steps are similer to the satin rubbed finish but usually six or more coats should be applied. When the entire surface has been completed, wipe it off with soft rags and allow to dry completely. When a highly polished finish is desired, it may be obtained by a final rubbing with rottenstone and a linseed oil mixture after the surface has been completely cleaned. Then apply at least two coats of wax.
OIL FINISH
An oil finish is one of the oldest for hard or close grained woods. The old-fashioned oil finish is accomplished by using a mixture of two-thirds boiled linseed oil and one-third pure turpentine. It requires from five to twenty coats. The process should be repeated until no dull spots remain. Allow at least two days between the first two coats and from a week to a month between later coats. Each coat must be dried before another coat is applied. Because of the time involved, most do-it-yourselfers would rather use the following method:
First coat: Apply one-third raw linseed oil and two-thirds turpentine. Allow 24 hours to dry.
Second coat: Apply pure boiled linseed oil. Dry for 24 hours.
Third coat: Same as second coat.
Fourth coat: Mix and apply on half boiled linseed oil and one half japan drier. While applying, watch for tackiness and rub off with burlap. Complete the finish by rubbing with pumice and oil, then with 3/0 steel wool as described earlier.
LACQUER FINISH
Lacquer has replaced varnish ans shellac as finishes in the furniture making field because it is easy to spray and dries quickly for fast production. For the home handyman, the lacquer system isnt widely used because spray equipment is necessary. If your shop is equipped with an air compressor and a spray gun, its fairly easy to learn. Lacquer offers a hard, durable, waterproof surface that will withstand high heat without becoming sticky. The surface is transparent and brings out the beauty of the wood grain when a natural finish is desired. Lacquer is the fastest drying finish ever developed. The drying time is 1 1/2 to 2 hours as compared to quick-dry paints, varnishes, and enamels, which require at least 4 hours.
Spraying Technique: The best spraying method requires a pressure of 30 to 40 pounds. As a general rule, using a spray gun at this pressure, you can get by with a single coat. Before beginning the spraying job, be sure the equipment is clean, and make sure it works properly by trying a test pattern on waste material. Apply the spray in even lines across the surface moving parallel with the work. Handling a paint sprayer is an art that comes with practice. Soon youll be spraying like a pro.
Article Source: [http://EzineArticles.com/?How-To-Apply-A-Shellac,-Oil,-Or-Lacquer-Finish&id=6762925] How To Apply A Shellac, Oil, Or Lacquer Finish

As the days get shorter and temps get cooler, we find ourselves craving those wonderful comfort foods of winter like, stuffed pastas full of gooey cheese, comforting soups and my kiddos favorite, ravioli.  They are the perfect marriage of cheese and pasta in one perfect bite.

Making homemade pasta seems like a daunting task and it was to me too, but it was one of those things I wanted to learn to do.  My youngest has serious food allergies and after a couple of very scary moments when he was a baby, it became clear that making homemade food was best for him.  This ravioli is his favorite.

And let me tell ya, making ravioli from scratch is a heck of a lot easier, and faster, if you have one of these gadgets.
Its a ravioli press and they are pretty inexpensive and save lots of time.  And if you enjoy making your own ravioli, you gotta get yourself one. 

To get started with your pasta dough, grab these ingredients.  I doubled my recipe here, however, the recipe listed below is NOT doubled. 
I use eggs, olive oil, and two kinds of flour; cake flour and all purpose.  Combine your flours and create a well in the center.  Crack 4 eggs into it and then add your olive oil.
Whisk the eggs and olive oil until combined and slowly begin adding small amounts of flour until it is all combined and looks like this.
Dump the mixture out onto a floured surface and begin kneading.  This part is a little work, so if youve had a bad day, this is a great way to release some frustration. :)
If it looks a little dry like mine does, add a little bit of water, about a teaspoon at a time, until it comes together but isnt sticky.  It will look like this when its finished.
Wrap it in plastic wrap and let it rest on the counter for about 30 minutes and up to an hour while you prepare your cheese filling.
The cheese filling I make consists of mozzarella, sharp provolone, ricotta and cream cheese.  So yummy and cheesy and did I mention I am a huge cheese fan?  Combine them all in a bowl and set aside while we make the cute little raviolis.
Take your pasta dough and cut into four equal pieces.
Take one piece of dough, wrap the others back up so they dont dry out, and roll it out a bit, then, if you have a stand mixer with a pasta attachment, feed the dough through it.  I highly recommend the pasta attachment for stand mixers.  It makes making homemade pasta so fast and easy.
I start on the lowest setting, which is 1, and then go up to about a 7 for ravioli.  After youve done that, take your ravioli press and lay it on a towel so it wont slide around on you.  Lay your dough on the press.
And then take the top portion of the press, and "press" it into your dough to create little indentations for your filling.  Its very important to grease the entire press, especially the plastic part, so your dough wont stick to it and cause you to throw a fit in your kitchen.   Not that I did that or anything.  :)
Now scoop your cheese filling in, about a half a tablespoon, maybe a little less.
Now take the rest of your dough from that section and place it over the top.
Press down gently with your fingers, then take a rolling pin and roll over the press to seal and cut the edges of the ravioli.
And thats it!  You just made 12 ravioli!  Turn it upside down on a floured baking sheet and pop em out.
Arent they cute?!
Repeat that process with the remaining three sections of your dough and then you will have two baking sheets full of yummy fresh ravioli.
If you arent eating these right away, pop the baking sheets into the freezer as is and let them freeze.  When the ravioli are frozen, stick them in a freezer bag and return them to the freezer.  Then you will have homemade ravioli whenever the desire strikes. 
I like to do this on a rainy day.   There is something so comforting about cooking up something special for your family on days like that.  And I am not a pasta making expert by any means, this is just how I like to do it.  When cooking it up, boil in salted water until they float to the top.  Then combine with your favorite marinara, some fresh parmesan cheese and a sprinkling of baby basil leaves.  This is why I love having the ravioli already made and frozen, I can get dinner on the table in about 20 minutes.  Scroll down for the recipe.

Homemade Ravioli with 4 Cheese Filling

Pasta Dough
3/4 cup plus 2 TBS all purpose flour
3/4 cup plus 2 TBS cake flour
2 eggs
2 TBS olive oil

4 Cheese Filling
8 oz. ricotta cheese
4 oz. cream cheese
1/2 cup shredded mozzarella
1/2 cup sharp provolone
1 egg

To make pasta dough, combine flours, make a well in large bowl and crack both eggs into along with olive oil.  Whisk, slowly incorporating flour until your dough comes together.  If its too dry, add very small amounts of water at a time.  Form into a ball, wrap in plastic wrap and let rest at room temp. for approximately 30 minutes.

Prepare cheese filling by combining filling ingredients in a bowl.  Set aside.

After dough has rested, cut the dough into four portions.  Working with one portion at a time, flatten the dough into a disk and send through a pasta machine on the lowest setting.  Roll through each setting up to setting 7.

Place dough across ravioli press and using the top portion of the press, press it into your dough to create indentations in your pasta for your filling.  Fill with about a half a tablespoon of your filling and cover with another sheet of pasta dough.  Take a rolling pin and roll across the dough to seal and cut the ravioli.  Turn onto a floured cookie sheet and repeat entire process with remaining dough.  After all ravioli are made, you can freeze them individually on the cookie sheet and then when completely frozen, transfer to a freezer bag, or cook immediately in salted boiling water.  Ravioli are done when they float to the top.
  

Im working on a thrift chair redo that I cant wait to show you!  Im so excited about it!  And Ive got another great giveaway next week so stay tuned!  And have a great day everyone!