My company’s holiday party this year had a theme of “James Bond 007″. The dress code was “cocktail, or as your favorite Bond character”. There was no question that I was going to be as slinky and sexy as possible. I aimed for Halle Berry’s character of “Dr. Jinx Johnson” in “Die Another Day”, specifically, in a slinky red beaded dress, in the “ice party” scene.
I already had Vogue 2899, bought quite a white ago. Lengthening the hem to ball gown length will work perfectly. I went with a red polyester knit from Jo-Ann. It was a fairly cheap knit, I’m afraid, which is a bit against my usual approach of “if you’re going to put a lot of effort into a garment, make sure the fabric is worth it”. But it has very nice fluid hand and suited the dress very well.
I went with a smaller size 10; I’m normally a size 12 on top and size 8 on the bottom. The pattern I bought was 4-6-8 so I graded size 8 up one size. The pattern’s directions say “No provision made for above waist adjustment.” and they were not kidding about that! It turned out that size 10′s bodice is too short on me, so the cool shaping seams in the back ended up about 4-5″ too high and caused a lots of fit problems. Unfortunately, by the time I figured that out, it was too late to make length adjustments.
So I did the best I could to camouflage the fit issues by adding a drape across my butt. The drape covers some of the wrinkles and also draws attention away from them. I added soft pleats to the drape to match the pleated sides so the drape looked like an extension of the side pleats and blended in nicely.
The dress looked quite presentable in the end and I looked… smashing, in it if I do say so myself. It was a big hit at the party as well. But, you be the judge.
The other dress in the last pic was my take on Vogue 8849. More on that in a future post.
We were up at my brother’s up in Dutchess County, NY enjoying “the full Norman Rockwell”, as my brother put it, of a snowy Thanksgiving.
We had turkey and in the aftermath, turkey soup. The twist was that my sister-in-law made pistou, a “Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil”. That, plus super-sized garlic crouton made from a baguette made for a very memorable turkey soup.
Just about every ceramic cup/bowl that I have has a ring of unglazed area underneath. This is where the thing contacts the kiln while the glaze is being fired. The unglazed area makes an excellent sharpening stone/hone. It’s the same idea as a ceramic steel. It feels a lot more abrasive than the metal steel I have so I only resort to this honing if I feel I need more honing than the metal steel provides.
When I baked my pumpkin cheesecake with three-chili powder
for my company’s Thanksgiving potluck lunch, I baked at 325 ° and baked until it reached an internal temperature of 150 °. I put the filled 9″ springform mold into a big baking tray then put some hot water into the tray. (I wrapped the bottom of the springform mold with foil to keep water out.) I believe the moisture helps keep the cheesecake’s top from drying out and cracking.
I used a baking thermostat that beeps when a set temperature is reached. At 150 °, I turned off the oven and let the cheesecake sit until an inserted cake tester came out clean. Then I opened the oven door and kept it ajar for about twenty minutes, then opened the oven door all the way for another twenty minutes, and finally took it out of the oven and ran a knife around the edge to release the crust from the mold. Doing so relieved tension in the batter as the cheesecake cooled and shrank away from the mold, avoiding cracking. I let it cool on the table for another twenty minutes. That yielded a perfectly baked cheesecake: not too overdone, and no cracks.
I chilled the cheesecake overnight in the fridge, loosely covered.
I baked a pumpkin cheese cake
for my company’s Thanksgiving potluck lunch. To make it “not just another pumpkin dessert”, I added ground dried chili. It’s the same mix that I used for my Texas chili
, consisting of dried ancho, guajillo, and pasilla chili, ground in a bladed coffee grinder. I used 1 teaspoon of the mix in the recipe. I tasted the batter and I thought
it was spicy enough, but I guess the raw batter obfuscated the actual spiciness and the cheesecake turned out to need a bit more heat. And that was despite my sprinkling another teaspoon or so on top of the cheesecake post-baking. (BTW, if you taste raw batter with eggs in it, spit it out, don’t eat it.
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.
Oh, and the cheesecake was quite well received .
It has been unseasonably cold down here in Texas, like 20 degrees below “OMG it’s cold
!” That, and the presence of a bag of peas in the freezer, a holdover from when my S.O. had a minor surgery, meant it was time for a hearty soul-warming pea soup. A couple of pieces of prosciutto ends in the freezer pinch hit for the usual ham hock. Our local supermarket would package ends of legs of prosciutto and sell them for a third of the usual price. I buy them whenever they’re available in order to always have a few on hand in the freezer. They’re great for soup, stews, sauces, etc.
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!
My company had this thing where we volunteer to send surprise gifts to randomly selected users of our product, as a way to show our appreciation. All those who do so will have their gift entered into a contest and the best gifts win prizes.
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.
For Halloween this year, I went with stylized versions of Wizrad of Oz’s Dorothy for myself and Scarecrow for my S.O.
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.
Dorothy costume, front view
Dorothy dress, side view, showing elastic panel
Dorothy & Scarecrow
The distinguishing character of Texas chili is believed to be that it does not have beans and has cubed meat, not ground meat
. Additionally, it often has masa, corn flour (not to be confused with corn meal) as the thickening ingredient.
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.
So I recently discovered, after 30-plus years of sewing, that applying beeswax to thread before hand sewing virtually eliminates tangling. I also stumbled on the revelation that whenever I need to thread a needle for hand sewing, thread two needles at once
, one to use right away and the other to be used the next time. That saves a bit of time the next time I need to do any hand sewing.
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.
I just found this “Southern style” corn bread recipe
, supposedly by someone who grew up in the South. It sounds yummy! I think I’ll try it with jalapeño and scallion, with a batch of my chili…
(Image from Books, Cooks, Gadgets and Gardening.)
I recently discovered that there is such a thing as a “separating hidden zipper
“! (Image from The Zipper Lady blog
I reinforce skirt slit by sewing a small piece of ribbon across the top of the slit. This prevents the slit’s stitching from having to handle all the stress.
I recently made a pin cushion for myself
(after 30+ years of sewing!). I used Poly-Fil polyester fiber fill but found I could not stuff enough in to make a very firm pin cushion. As a result, the pin cushion does not “grip” pins well. It does hold pins, but pins as well as needles tend to get pushed all the way in. I was making something out of polyester fleece recently and had a lot of scraps so I decided to try that as filling for the pin cushion. I cut up the scraps into small bits 1/2″ – 3/4″ in size, and stuffed them into the pin cushion cover until I get the desired firmness. The stuffing is a bit lumpy at first but a bit of massaging evens out the lumps. The resulting pin cushion is a good deal firmer than when using polyester fiber fill. Me likey!
About a month ago, I made an Alsatian Stew
that calls for “two small leeks”. Well, fine, what the heck do I do with the rest of the bundle of leek?! So I figured, nothing to lose, freeze the sucker. I washed the leek and cut it into 8″ lengths, put in a Zip-Loc bag and tossed it into the freezer. It appears that leek freezes very well. The stalks freeze into sticks; no discoloration, no bruising.
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.
I made another version of the McCall’s 6953 dress
, this time from an aqua/ivory/brown rayon/silk floral fabric. I bought the fabric on sale at fabricmart.com. I bought six yards of it for $2.0/yard. I still have almost two yards of it left so I will probably make at least one more garment from it!
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.
My company had our usual yearly salsa contest (as in the sauce, not the dance
). I wanted to do something with St. Germain elderflower liqueur so I came up with “The Mayan Mademoiselle: Achiote Salsa with Elderflower Liqueur”. It didn’t win
. But I think it’s quite different and quite tasty, with the achiote and elderflower liqueur.
- 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
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!
About a year ago, I made a “superhero” cape
for a child, via art2love
, an organization that helps kids in crisis by turning their art into reality, helping them believe that they can “fly”.
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!
We went to a masquerade ball! The ball had no specific theme, just a requirement that a mask be worn. I had always wanted to wear my Pan-Am Stewardess Halloween costume again so I decided to wear it for the “ball”. I made a mask to go with it.
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!