I reserved a couple of tablespoon of the “plain” cheesecake mix and piped stripes on top of the cheesecake’s top pumpkin layer, then drag a skewer across the stripes to make the resulting pattern. The batter was liquid so the design was not as sharp and crisp as I would have liked: by the time I put the cheesecake into the oven, the design had begun to “bleed” a bit and became slightly blurry. Next time, I would wait until the very last moment before putting the cheesecake into the oven to decorate it so hopefully the top would start getting baked right away and not have time to bleed out.
My pea soup was pretty much the standard pea soup: onions and carrots, garlic, peas, chicken stock (no celery; Whole Foods does not have single stalks available, only in bundles). My differentiation was the prosciutto instead of ham hock. I rendered the prosciutto, took the prosciutto bits out, and sweated onions and carrots in the rendered prosciutto fat. I added garlic, then peas and chicken stock, simmered for about 10 minutes. I puréed the soup in batches, then put the prosciutto bits back into the soup, added ground dried pasilla chili, and simmered it for another while.
We ate the soup with garlic bread, made my way. That was a nice, hearty, cozy, meal for a chilly winter evening!
I signed up and decided to make some chocolate truffles. I followed America’s Test Kitchen’s recipe and process, as described on this page. I divided the recipe into four batches and flavored each differently. The flavors were: orange zest and ginger, bacon, pasilla chili, and Chihuahua de Mexico smoked salt.
I want to share with you my method, or rather what not to do! The recipe calls for putting the truffle mix into a parchment-lined 9″x9″ tray and chill for 2 hours then lift it out, cut it into rectangles and roll each rectangles into balls. I couldn’t do that since I needed to make four different flavors so I divided the mix into four small containers and flavored them separately. I planned to scoop the truffle mix out with a spoon. That sounded good in theory but was a nightmare in practice because the chilled truffle mix was stiff and difficult to scoop. (Once scooped out, the mix softened quickly in my hands so it was then not difficult to form into balls.)
Next time, I’ll probably make “dividers” in the 9″x9″ tray so I can chill all flavors in the same tray and then handle it as the recipe suggests.
They’re off the same design and construction, differing in fabrics and of course, sizing.
The top part of the dress is Simplicity 3618 and for the skirt is Butterick 6049.
The blouse is also from Simplicity 3618. I made half of the blouse in a lining material and the other half in lace.
I used blue gingham checked (what else?!) fabric for the Dorothy costume and a “fall harvest” cotton for the scarecrow costume. I made the hem high-low and trimmed the hem in 4″ wide ruffles. The white ruffles were on sale at Jo-Ann. I made the brown ruffles for the scarecrow costume from a brown polyester organza, cut and sewn into a bias tube 4″ wide and gathered into the skirt’s hem.
For fit and comfort, I added a stretch side back panel to the bodice on both dresses. The panels are lined in stretch lining. They allow the bodice to be very snug fitting without being uncomfortable.
I did a take on Texas chili this weekend, with a chili blend of equal parts of dried ancho, guajillo, and pasilla chili. I ground up all three chili in a coffee grinder. (Cleaning the grinder with a brush was good enough for me; no need to grind breadcrumb or rice in order to clean it.)
Then I made a mix of equal part of each chili.
The recipe is quite straightforward, pretty much similar to most stew. First I render some bacon:
then removed the bacon bits and browned cubed chuck roast.
Then I removed the meat and sweated the onions and garlic and added the chili, plus Mexican oregano and cumin, towards the end to “toast” them.
I deglazed the pot with half a bottle of beer (Lone Star, for that authentic Texas vibe ).
After the alcohol has evaporated I added beef stock, canned diced tomato, Grade A (formerly “Fancy”) Vermont maple syrup, apple cider vinegar, added the meat back to the pot, brought to a boil and simmered for two hours.
I like to cook my stews and chilis a day ahead and let it sit overnight in the fridge. That gives the flavors time to develop fully.
I have since also learned that instead of running the waxed thread between fingers, one can also run it under a warm iron to “set” the wax into the thread, to further reduce leaving wax residue on fabric.
This past weekend, I made a mac-and-cheese beaucaire and substituted leek for eggplant. I oiled a cookie sheet, spread the leek on it, straight from the freezer, sprinkled with salt, and baked at 450°. After about 8-10 minutes, the leek has softened completely. They render a bit of fluid but not enough even to cover the bottom of the tray. Most of the leek browned nicely; some of the thicker stalks did not, but that can probably be managed by removing the browned ones first and let the rest roast for longer, or reduce the roasting temperature and let it roast for longer.
I imagine I could probably do something similar if I was to use the leek in a sautée I can also just take the leek out of the freezer and throw it straight into the sautée pan.
This time, I tried to make the armcye a bit wider, to reduce the width of the dress across the back, in order to downplay my broad(er) shoulders and back. I overdid the front armcye and the dress gapes a bit in that area, so I have to add a dart to close it up.
- 11 tomatillos
- 1 white onion
- 3/4 C canned diced fire roasted tomatoes (I used Muir Glen Organic)
- 9 ozs of pureed mixture of:
- 1/4 red onion
- 2 cloves garlic
- 2 1/2 tsp achiote paste
- 1 dried smoked poblano (soak in hot water for 1/2 hour to reconstitute before use), coarsely chopped
- 2 Tsps St. Germain elderflower liqueur
- 1 1/2 tsps salt
- 3 Tsps finely chopped cilantro
- finely chopped habanero to fine-tune the heat
- Quarter white onion.
- Cut tomatillos in halves.
Roast tomatillos and white onion at 450′ for approx. 20 minutes, or until blackened:
- Separately, puree to desired chunkiness: roasted tomatillos, roasted white onions, canned diced fire roasted tomatoes in blender.
- Puree together the next six ingredients:
- In large bowl, mix:
- Approx. 15 ozs. of tomatillos
- Approx. 6 ozs of pureed roasted white onion
- Most of onion/garlic/achiote/poblano/etc. mixture
- Add more of each mixture, and chopped habanero, to adjust taste and heat level.
Lesson to self: to not take lightly tools or techniques that tailors have used for hundreds of years! After over 35 years of sewing (!), I finally decided that I should try making and using a wrist pin cushion, a gadget very commonly seen on tailors’ wrist. I should have done that 35 years ago! To me, the wrist pin cushion is one of those things that seem as if I can do without and not until I use one that I wish I had done it a million years sooner!
I just heard from one of the coordinators, who wrote: “You have brought so much happiness to one kiddo that he has apparently worn out his cape! His case worker has asked if a duplicate can be made.” !!! Wow, one cannot have a better sentiment on one’s work than that!
I printed a pic of a Boeing 377 Stratocruiser and fused it to two layers of stiff cardboard (from a cereal box). I added some white lace as “clouds”. The fusible web that I used was easy enough to manage, but it turned out that even an 80/12 needle (for light fabrics) can sew through two layers of stiff cardboard without problems, so it would have been a lot quicker just to sew all layers together instead of fusing them together. I used clear swimsuit elastic for the strap.
I had so many compliments and it seems like everybody wanted to have their pic taken with me!
The extra oomph this time was going to be just inlays at the hem, from a contrast fabric. When I laid the fabrics out, the contrast was not… contrast-y enough. I wanted a bit more separation between the skirt and the contrast. I opted to added a light blue flat piping at the border between the two.
I used the skirt of Vogue 8135, a skirt suit pattern. It’s out of print, but you can still get an idea of what it looks like from a review at patternreview.com.
Here is how I did the piping for the outside corners:
Here’s how I did the inside corners:
And here’s the finished skirt:
I tried several variations and settled on one with dark forest green sides and light blue trim at the waist:
It’s a good thing I wanted contrast inserts at the sides because I didn’t quite enough of the fabric for the dress, not even for this shorter knee-length version.
Edit: A person asked on my review on patternreview.com about the facings. Here are a couple more pics of the lining and facing. I cut the facing in pieces from the fabric’s scraps, positioning the pieces’ inside edge on the selvage. I stitched the facing in position on top of the lining and construct the dress and lining as normal. The left pic below is the inside of the bodice back and the right pic is the inside of the bodice front. As you can see, I did not add a facing at the neck line, choosing instead to merely understitch the lining. (The zig zag stitches secure the rick rack trim.)
I decided to tear the tip of the corn husks’ and weave them together to keep them flat. The obviously progression was, well, why not wave all the corn husks into a mat? I tore the husks into narrow strips and weave them into little mats, which then lay perfectly flat, and looked great too.