Absinthe Adventure--coming soon

I know that in the USA, the allowed about of thujone is very little, however, since this bottle was bought abroad, I wonder if the amount is increased?  If anyone knows, I am curious about this.

What I've learned so far about the contents of this bottle:

The armoise (Artemisia Vulgaris) infusion gives Absente its structure.
The alcoholate and essences add subtile flavors of anise, mint and spices, giving Absente its balance, elegance, freshness and surprising length of flavor.

 Drinking Absente:
 You can pour the Absente onto crushed ice or ice cubes.—
 If you like strong drinks then you can drink it neat.—
 If you prefer it slightly bitter and less sweet, simply add fresh water to your Absente.—
— Those nostalgic for the past can practice the ritual of bygone days by placing a sugar cube onto an absinthe spoon placed on the rim of the glass and slowing pour in the water until it melts the sugar and turns the Absente an opalescent green.
Absente can also be flambéed and added to cocktails.

Organoleptic profile:
The color: a beautiful light green with clear shiny glints of yellow.
The nose: a subtile aroma of absinthe blended with anise, mint and spices.
The mouth: round aniseed attack moving onto a well-structured feel thanks to the presence of the amoise, finishing with the fresh, spicy notes (absinthe, lemon balm and mint) which give Absente its length of flavor
Storage: at room temperature, not above 25°C or keep chilled. Store the bottle upright. No use-by date.

- See more at: http://www.distilleries-provence.com/en/produits/absente-55-alcvol-70-cl#sthash.NeFXiZaO.dpuf

 More on ingredients:
Absinthe is traditionally prepared from a distillation of neutral alcohol, various herbs, spices and water. Traditional absinthes were redistilled from a white grape spirit, while lesser absinthes were more commonly made from alcohol from grain, beets, or potatoes. The principal botanicals are grande wormwood, green anise, and florence fennel, which are often called "the holy trinity."   Many other herbs may be used as well, such as petite wormwood (Artemisia pontica or Roman wormwood), hyssop, melissa, star anise, angelica, peppermint, coriander, and veronica.   ---This according to Wikipedia:  http://en.wikipedia.org/wiki/Absinthe

Tasting notes will follow once I figure out how to make sugar cubes!!  Watch for that post coming soon!

 

The armoise (Artemisia Vulgaris) infusion gives Absente its structure.
The alcoholate and essences add subtile flavors of anise, mint and spices, giving Absente its balance, elegance, freshness and surprising length of flavor.
For drinking Absente there are no rules (or very few):
 You can pour the Absente onto crushed ice or ice cubes.
 If you like strong drinks then you can drink it neat.
 If you prefer it slightly bitter and less sweet, simply add fresh water to your Absente.
 Those nostalgic for the past can practice the ritual of bygone days by placing a sugar cube onto an absinthe spoon placed on the rim of the glass and slowing pour in the water until it melts the sugar and turns the Absente an opalescent green.
Absente can also be flambéed and added to cocktails.
Organoleptic profile
The color: a beautiful light green with clear shiny glints of yellow.
The nose: a subtile aroma of absinthe blended with anise, mint and spices.
The mouth: round aniseed attack moving onto a well-structured feel thanks to the presence of the amoise, finishing with the fresh, spicy notes (absinthe, lemon balm and mint) which give Absente its length of flavor
Storage: at room temperature, not above 25°C or keep chilled. Store the bottle upright. No use-by date.
- See more at: http://www.distilleries-provence.com/en/produits/absente-55-alcvol-70-cl#sthash.NeFXiZaO.dpuf

My Kind of Chicken Soup

I know I won't be popular if I say that I just don't like chicken soup.  I never have.  I know I won't be high on your list, but it is what it is.  So, the task at hand for me tonight was to create a chicken soup that I do like, and, well, I've done just that by adding a simple twist in flavor.

This is not your ordinary chicken soup, but it is not a highly active recipe, I assure you.  It has many of the traditional ingredients, and is an all-round healthy soup too.  What sets my little soup (experiment) apart?  Three little ingredients, that when combined give it an entirely different level of flavor: ginger, fresh basil, and yellow curry.  (Of course there is garlic and onion in there too, can't make a thing without them!).

This recipe is scaled for two, having two bowls each.  Pair it with bread and you are all set to combat the cold and flu season (I've heard ginger and garlic are both really good for colds).

Yeah, the picture does not do this soup justice.  But the flavor will keep you coming back for more!

Ingredients List:
2 carrots, peeled
3 stalks of celery
1/2 medium onion
5 cloves of garlic
3/4" (squared) ginger, peeled
1 C fresh basil
1/2 C slow cooking (not instant or fast cooking) brown rice
1 chicken breast, cubed into half inch pieces
1-32 oz box PLUS 1-14.5 oz can of chicken broth
1 t black pepper
3/4 t yellow curry powder
1 1/2 T cooking oil

Making the Soup:
This can be done in either a stock pot or a skillet with high sides, so long as it gives you at least 3 quarts of room to work with.
         Prep work:  cube the chicken into half inch pieces
                           chop the celery and carrots every 1/4 inch
                           rough chop the onion and same to the basil
                           press the garlic
                           mince the ginger
In your pan or pot, heat oil (1/2 T), and saute the carrot and celery pieces until carrot is softened (approx 5 mins on med. heat), transfer to a bowl

Add remaining oil (1T), and saute the chicken, garlic, onion and ginger until the chicken is just cooked and slightly browned

Return the carrot and celery that was set aside, add the black pepper and stir until heated on medium heat

Add the basil and the curry powder and stir to coat, simmering for a minute or so to release the flavors

Add the chicken broth, stirring, and bring to a boil

Add the brown rice, stirring a bit, until it boils again

Cover, and reduce heat to a simmer for 50 minutes to an hour.  At this time, take a taste, adjust seasoning if necessary, and make sure rice is done to your liking (the rice I used required 50 minutes of dimmer time).

You can cover and simmer away until dinnertime, though your rice may start to fall apart if it's a while off, or serve now with a nice crusty bread.


And since the mister is down with a cold right now-a real nasty one-he has attested that this is one dish he can actually taste.  Being the traditionalist he is when it comes to chicken soups-insisting that they have butter and dill in them-he did give this one the thumbs up too, so I guess I'd better post it so I can remember what I did right...for next time.

McCalls M6571, Boatneck knit shirt

Guess I'm looking forward to autumn.  Really looking forward to it, in fact, because I am so done with these days in the upper 90's with humidity through the roof.  No rain, no breeze.  Just mosquitoes.

I had a bit of a mishap today, when I was out watering the front plants in the "cooler" morning.  I had just filled up my first watering can full of water when I felt something poking me on my foot.  Because the grass is hard and pokey and now quite stiff and dry I didn't give it another thought, beyond that initial split second, that is, for when I took another step I noticed it got worse, and glanced down, sure enough, a wasp was having it's nasty fun stinging my foot.  I peeled it off and finished it with a trowel.  (Yeah, I'm really a peaceful person who enjoys rescuing geckos and anoles that wander inside, but this creature had it coming.)  Then of course was the swelling, the pain, blah blah blah.  It hurts.  So, I decided I needed a project that I can do a portion of sitting down, something that will give me a feeling of accomplishment without too much effort or frustration.  Some way to be productive.

Enter the McCalls pattern M6571.  I had been eyeing up this pattern for quite a while, in anticipation... 

Misses pull over knit tops with neckline variations.

I made view B, with the boat neck and the long sleeves.

I cut a size 10, and used a fabric that was on clearance about a year ago at Hancock Fabrics (pretty sure it was here and not Joannes).

 I really like the cut of this pattern, and surprisingly I didn’t have to take it in anywhere, which is surprising for my luck with tops.  I was looking for a boat neck pattern and this was the only one I could find that is sold in my area.

I’m not wild about having facing that can flop around and needs adjusting every time you put on the shirt, and I’m not pleased with how the shoulder area worked out with the facing, it didn’t seem to lay flat for me, like it had too much bulk in that area.

I also omitted the interfacing, steps 1 and 2.

The only issue I had was a cutting issue…I ran out of fabric.  Lucky for me this fabric has a pattern that hides horizontal seams very well.  Can you find it?  It’s in the sleeves.  It would have been fine if I had wanted 3/4 length sleeves, but I really wanted them long for this shirt.

Not sure if I would sew it again.  Though I do love boat neck shirts (as I believe I may have mentioned).  Guess I’ll wear this one a bit and make the call.  For now, I'll be sticking to pavement, cement, etc. until nature can once again get on board with the boundaries I thought we'd agreed on.

Simplicity 1659, The Purple Crinkle Dress

I made view C, with the skirt of view D because I don’t care for the look of hi-low skirts.

The fabric I used was a lightweight crinkled part knit probably poly blend-my best guess.

I cut a size 10, pattern sizing was from 10 to 28W.

Issues I encountered:

The front came out 3 inches longer than the back (?); I accidentally put the zipper in for view D instead of view C so it doesn’t reach the top of the dress and didn’t realize it until much later; I found that the facing was annoying, and created a lot of bulk especially at the back center.

Fit like a big bag before some of these fixes

 Other:

I really didn’t understand the point of having such thin strips of facing for the straps, and could not bear to have them loose, just pressed under and under-stitched, so I tried tacking it down, discreetly, and that showed through as tiny pucker marks.  In the end, I said heck with it, there is a seam on the other edge of the strap, so I might as well match it and permanently have that facing down in place instead of flapping around.

The whole dress had some sort of fitting issues, especially the upper, and I was really worried that I wasn’t going to be able to pull it together. 

Overall:

I feel this dress came out OK, not great, but a good addition to the same old summer staples. The fit is just a half a shade off, the darts in the front seem too low and the bust area seems too loose overall-advice: cut a smaller bust if you are in doubt.

Ooh, Zucchini Flatbread with Jalapeno Kick!

Spicy Zucchini Flatbread Recipe

Looking for a creative way to use up some of those zucchinis?  I’ve got one for you!

But first, does anyone else have a hard time spelling the name of this lovely vegetable?  I always end up butchering it on the shopping list, thank goodness almost no one else sees it-the mister does, but he’s used to my quirks by now…all of them.

I can not remember when I first came across the recipe this is based on, but a few minor tweaks to make it my own, and here it is: a fabulous flatbread, ready to be cut into wedges for snacks, lunches, or as a fun side to dinner.  *For a mildly spicy flatbread, use only one jalapeno.

You will need:

1 8” zucchini (or enough for 1 cup shredded)

2 eggs (using the whites only)

2 jalapenos, large in size

1/4 Cup plain yogurt

2 T grated Parmesan cheese

1 C flour

1/2 t salt

3/4 t ground black pepper

1 t baking powder

To make:

In a larger bowl, mix flour, black pepper, baking powder, and salt

In a smaller bowl, beat the egg whites until soft peaks are made

In the food processor, process seeded and rough cut jalapenos to about a quarter inch pieces (you can also finely chop them instead), remove and place in larger bowl with flour mixture

In the food processor, process rough cut zucchini just a couple of seconds to acquire a shredded look to the pieces (you can also use a grater for this, more work, but I’ve done it), place this into the large bowl with the flour mixture and jalapenos

With a sturdy spoon, stir the large bowl so that the flour mixture coats the zucchini and pepper.

Add the Parmesan to the large bowl, stir

Add the yogurt to the large bowl, stir, it should be getting a bit moist and sticky here

Finally, add the beaten egg whites to the large bowl, gently, in a folding manner, until just incorporated

Spread evenly into a greased, round 8 inch glass pan and bake at 350-degrees for 45 minutes in the center of the oven.

Enjoy!

By the way, this works great with even a cheap Pinot Grigio...

Magical Marzipan from Austria

In my family, we have been making marzipan since I was a wee little gal.  We don't go as far as blanching, peeling and grinding our almonds, but it is a long process.  However, the end result is like nothing else.  Granted, it is an acquired taste, and I remember taking some to school to share with my friends.  Seeing their faces turn funny and noting their displeasure made me realize that it wasn't for everyone.  Fine.  I hoarded my stash from then until adulthood, when I ventured out into sharing this delicate delight once again.  Lucky for me, my husband likes them OK.  He even sits down to shape fruit and vegetables with me about a week before Christmas while we sit in front of a Christmas classic movie.  We don't start with marzipan, though, but almond paste.

Anyway, knowing that I enjoy marzipan like I do, he was sweet enough to track down and score some for me while abroad in Austria, so I thought I'd share these little gems with you...real marzipan!  From a confectionery and cafe called Aida in Vienna that has been around for quite some time--1913.

Aren't they beautiful though?  (I think so)

The bars to the left are from Cafe Konditorei, since 1884, in Salzburg.

Into the Cellar--2011 Zierfandler

The other bottle my Dearest brought back to me from his trip is a 2011 Zierfandler of the Thermen Region, by Leopold Aumann.  This one from Salzburg also.

Back of the bottle, actually

Here is what I found out about this wine...

This wine is also called Spätrot because its color only when entering berries are fully ripe reddish. Throughout Austria is found only around 100 hectares of vineyards. The Zierfandler is subjected to a slow, cool fermentation to preserve the special taste of the fruit. Was matured in steel tanks. Characterized a slight sweetness is obtained which is typical of this white wine. Fine citrus note, a lot of finesse, powerful elegance to the long finish. A Zierfandler the league.

additional Information
Year 2011
Bottle Capacity 0.75 L
Semi-dry taste
country Austria                                                  
Growing region thermal region
White wine grapes Zierfandler
Winery Winery Leo Aumann
Serving temperature 8
Alcohol content 12.5%
Residual sugar 11.0 g / l.
Acidity 6.5 g / l.
durability 2019
locking screw
Harmonizes with As an aperitif with poultry, veal, fish, seafood, light pasta dishes and cheese.

89 reviews FALSTAFF-Points Year 2010

83 points Wine Plus in March 2013 - Year 2011

Awarded 2 stars in Vinaria Wine Guide 2013/14, volume 2012

Very helpful info, but has anyone out there tasted it?  I'd like to know your thoughts, if so!

 

Into the Cellar-2011 Austrian Gewurztraminer

Since I have strayed from posting about wine for such a long time, I figured it was a good time to get back to it!  And I have the added benefit of having two new bottles that arrived from Salzburg, Austria just last week, courtesy of my darling, who just returned from there.

Here is the first of the two, a lovely 2011 Gewurztraminer of the Steiermark region.

I wasn't able to find any tasting notes on this one, but I did find some information on the region:



Steiermark, or Styria, is the southernmost wine-producing region in Austria, bordering Slovenia. The hilly terrain and the region's cool take on the Mediterranean climate mean that viticulture here is markedly different from the rest of Austria.

Roughly 4000ha of vineyard land is spread out across the districts of Weststeiermar, Sudsteiermark and Sudoststeiermark. The terrain here is hilly, almost mountainous, and many of the vineyards in Steiermark are planted on steep slopes to take advantage of sunlight and the prevailing winds.

Although Steiermark's climate is almost Mediterranean, it has definite elements of continental influence. Warmer summers, humidity and high annual rainfall all have an effect on the wine styles produced in the region, which is still relatively cold in winter. A longer growing season means that the grapes have time to develop flavor complexity while retaining their acidity.

The wines of Steiermark are particularly distinctive and regional in nature. Volcanic soils in Sudoststeiermark provide an excellent foundation for the aromatic Traminer varieties, while the high altitude and limestone soils in Sudsteiermark produce world-class wines made from Sauvignon Blanc.

Steiermark is one of Austria’s smaller wine-producing regions. It is responsible for less than 10% of the national wine output, and most of the wines made in the region are consumed here as well.

 While three-quarters of the grapes grown in Steiermark are white-wine varieties, some excellent red wines are made here as well.  Zweigelt, Pinot Noir and Saint-Laurent all perform admirably in the region’s terrior.

Source: http://www.wine-searcher.com/regions-steiermark

Excellent Pizza Sauce

Pizza sauce is not hard to make, so why buy it pre-made with all of those nasty preservatives and artificial additives?  If you’ve got a stocked pantry, chances are that you already have everything to need to whip up a saucepan full.  Makes about a cup-plenty for one pizza crust.

Ingredients:

1 6oz. can of tomato paste

3/4 C warm water

3 T grated Parmesan Cheese

1 t minced garlic

1 T honey

1 t anchovy paste (optional)

3/4 t onion powder

1/4 t dried oregano

1/4 t dried marjoram

1/4 t dried basil

1/4 t ground black pepper

1/8 t cayenne pepper

1/8 t dried red pepper flakes (optional)

In a small skillet, combine the tomato paste and the water, use a whisk to evenly combine

Bring to a medium low heat

Add all other ingredients, stirring to mix them in evenly

Warm, stirring occasionally, for 10 minutes

Apply to crust, spread using the back of a spoon and enjoy!

Thin Crust for Pizza Recipe

Thin crust pizza dough recipe.  You don't have to buy a mix and then do all the work of making a pizza crust, when you probably have all that you need to make one from scratch at home!

Makes enough for one crust, approximately 16 X 10 1/2.

1 C flour, plus a bit more for rolling

1/2 t baking powder

1/4 t salt

2 T shortening, cut into peanut sized pieces

6 oz milk

olive oil

Preheat oven to 450 degrees

In a large bowl, combine all ingredient but the olive oil

With a hand mixer, blend until dough sticks together

On a lightly floured surface, turn dough out and kneed 12 times

Roll in an oblong manner to fit the largest baking pan you have

It will be thin, about 1/8 inch thick

Place onto baking sheet, and drizzle olive oil, spreading across dough with your fingers

Bake for 8 minutes, the pizza may form small air pockets

Remove from oven, apply sauce and thinly sliced toppings, and bake at 425 degrees (a slightly lower temp) until cheese is melted and ingredients cooked.

Dotted with anchovy paste before topping

*If possible, roll dough thinner toward the middle and a hair thicker toward the edges

**Use only enough oil to thinly coat the surface, paying special attention to the edges, which will be driest.

***If your crust comes out mushy or dough-like in the middle, you haven’t rolled it thin enough!


You didn't think I would show you a finished pizza made in this house, did you?  Nah, it doesn't sit still long enough once baked to be photographed.  It's too busy being cut and shuffled onto our plates! 

Oatmeal Cranberry Bars

These (somewhat) healthy bars have been a staple in our house for a number of years.  I've made them for friends who ask me for more, and my dearest husband loves to take them for work and on the road.  They are slightly sweet, and can be cut and wrapped for snack time at work or for a school lunch.

And, they are super easy to make...you don't even have to break out the hand mixer.  If you aren't sold on the cranberry part, don't worry, it is easy enough to substitute chopped dried apricot, dried fig, dried cherries or different colors of raisins--they are all good and there are many possibilities with this recipe.

Oatmeal Cranberry Bars

3/4 C melted margarine (can use up to 1/4 C Lite)

3/4 C packed brown sugar

1/4 C sugar

1 large egg

1/2 t. salt

1 t. cinnamon

1/4 t. nutmeg

1/8 t. ground cloves (optional)

1 C flour

2 C oats (not instant)

1 C dried cranberries

Batter pic

 Preheat oven to 350 degrees

Line an 8” square pan with parchment paper or non-slip mat

In a large bowl, whisk together margarine, sugars, egg, salt and spices

Mix in flour

Add one cup oatmeal

Add other cup oatmeal and cranberries

Mix until well combined

Spread into pan

Place on middle oven rack, and bake for 25-30 minutes

Cool completely before removing from pan

Butterick B4685, Again

This time around I went for view D, with the shortest of sleeves, using the least amount of fabric, since I had only one yard of 50” wide.  A great stripy remnant I picked up from a great fabric store for exactly $1.  

After my last experience with sewing view A of this pattern, I was skeptical at the best of moments, about giving it another go.  However, the elastic around the abdomen made all the difference in the world.  Speaking of elastic, I used 3 different kinds to make this top: 1/8” for the sleeves, 1/4” for the neckline, and 1/2" for the midsection.  That pretty much cleaned up my stash, guess I’ll have to go shopping at a fabric store for more, oh darn!

Things I changed about this pattern:

I lengthened the front and back pieces by 3-4 inches, and skipped the lace down the front (I figured the stripes had enough going on), but instead added 3 buttons to round things out.   I also took about a half inch off at the cut on the fold side to remove a bit of the excess that was present in my experience with view A.  I didn’t like where it was marked to put the elastic and casing on the inside of the shirt, it seemed far too high, and with my fear of extra shrinking in the fabric, I lowered it and placed it where it felt right.

Conclusion:

Overall, I think it turned out well enough.  A nice break from all of the solid summer shirts I’ve accumulated.  It’s certainly an easy patter, as advertised.  Though I’m no good at hemming curves like those on the bottom on the sides.  

Simplicity 2186 Long Skirt, Easy

Yes, I must be into the long skirts lately, for here comes another!
Simplicity 2186

When I first bought this pattern, I had intended to make view D, the shorter straight version and add the bottom ruffle of view C.  However, I didn't bother looking at the finished garment measurements and just went ahead and cut for view C.  When I had it all put together, I was so glad I made the longer version, it's really a nice skirt!  And it does show one's shape.

I cut for a size 10, and it's none too big, there isn't much gather at the waistline, which is aesthetically pleasing, but next time I think I'd cut even a size larger, or at least make it so around the waist and hips.  Perhaps it is my fabric though, cutting diagonally across the grain really left the fabric with no give whatsoever.

This project was great, though, it was fast, easy, and I don't even remember the instructions, but am pretty sure there were few steps.  Great for an afternoon project or a beginner, or someone who just wants to feel productive and bang one out in a jiffy.

I used some fabric that I had picked up at Hancock's, one of their spot-the-bolt clearance specials, and was able to make this skirt with 2 yards of 43" wide.  I really don't know what kind of fabric it is, exactly, I'm not well versed in the lightweight, not see-through, airy, non-cotton but will fray like the dickens sort.  But I'm glad to have found a use for it that seems suitable.  No alterations on this one.

My feet look big here.

Simplicity 2451 Easy Skirt

2451 Simplicity pattern zippered skirts in two styles with two lengths.

Has nice flow!

I made a size 12 of skirt A, feeling larger than usual.  However, once I had it mostly put together, I realized this was a mistake, especially since I had sealed the seams.  So, instead of messing around with all that, I decided to leave out the zipper and make an elastic waist.  I was going to use the front and back yoke pieces, but they didn’t fit, even with very thin hems…hmmm…so I cut pieces from the scrap pile to make a casing for the ½ inch elastic and attached this instead.  

Back view

I found this fabric, a flannel for an autumn skirt, at Walmart (since it is the only store in 60 miles of me to carry fabric) for $1.50 a yard.

I had 2 yards of 50 inch fabric, and made the pieces all fit (wouldn’t work, of course, with a one-way pattern).

Front view

 I like the cut and the flow, looking forward to wearing this in the autumn, though I might need some brown shoes now that I think of it.  Sorry, the pictures don't do it justice.  It's very comfy and fun to wear.

Action shot attempt...

What do you think?  Ankle brown boots?  I have no idea what's in style-help me out!

Butterick B4685

I had been watching for Butterick patterns to go on sale for a while, after falling completely into a state of longing for this pattern--B4685.  If you have seen the picture of view A, and can understand that this is exactly what I was looking for...perhaps you too will feel my grave disappointment when you see how this project turned out.

I made view A, cut a size 10, with some blotchy green cotton fabric I received for my birthday (thanks Mom, I love green).  This was to be a test, because the plan was to make it out of my most coveted favorite fabric in my stash...glad I did this, so very glad.

It was a mess.  A tent, is more like it.  Before the final touches I added, my husband said I could fit the cats in there too.  Sheesh.  Sure, tucking it in would help to some small degree, but that's not how I planned to wear this shirt.  It's a trick.  The pattern will not give you a shirt that looks that good.

OK, now that I've finished my venting...

The shirt itself is easy to sew, as advertised, and would have been a quick ordeal, if I had been satisfied with the end result.  So, it does have that going for it.  Also, they managed to fit all of the instructions on one page, even with the separation of views to sew.  Nice!  This would be a great pattern for a quick sew or a beginner.

In my version, I left out the lace, and simply made the casing for the elastic out of the shirt itself.  I found that the piece for measuring elastic around the neck was wildly long and opted just to hang a piece around me and cut it about there, which I adjusted tighter after inserting anyway.

Back

Front

Other changes I made:

• I added 2 1/2 inches to the length of the pieces when cutting.
• Added darts to the front to mimic a princess seam (I'm pretty sure that's what I mean?!).  
• Added darts to the outside back to take in the huge amount of fabric back there.  
• Then added elastic encased in fabric and attached this to the back outside darts to pull it in even further. 

Dart adjustment on back

Extra elastic adjustment on back

Not sure if you can see the front darts...but they are there!

I still have plenty of room and it's easy to take on and off.  I just can't believe how big this turned out!

And yet, I am planning to give this pattern one more try, I have a remnant ($1) that I'd like to make view D out of, since I don't have much else I can do with just one yard of 45" wide.  We'll see how that one goes...
my confidence is waning. 

Simplicity 1881 Project Runway Dress

1881 Misses’ Knit Dresses in three lengths with bodice variations

I made size 4 of dress B, sleeveless version. (Sorry for the grainy photos!)

This pattern was, at times, a feat.  The worst of which was the neck/yoke, which came out far too small, pulling the bodice up and making the skirt very uneven from front to back.  Luckily, I had enough fabric to cut more pieces of this, adding a few inches (completed per pattern measured 21.5” down the middle of the yoke, mine re-done measured 29” the same way), but it was a real pain ripping the old one out.  I didn’t like the directions for the yoke either, and went with another way that made more sense to me: sewing the separate pieces together, then sewing the inside (top/nearest neck) seam of the yoke and yoke facing together, using interfacing in sections instead of a solid piece so that it adds stability and strength but also allows some stretch as well, then pressing in the bottom hem of the yoke, and pining the bodice pieces in place between the yoke and the yoke facing, then stitching the seam.  Sounds like a lot, maybe, but it was a lot clearer than the instructions.

 

Other complaints:
I saw no point in having a zipper in this dress, so left it out.

Also, there were no gather lines on the bodice front or back, so you don’t know how much you are supposed to pull in, or to fit between what section.

I think the midriff also could have been a bit longer; I really had to skimp on the seams.  And I’m not sure if I like the skirt gathers, which have stopping points on the sides, rather than an even gather all around. 

 As cut, the pattern also leaves you with the front being 2 inches longer than the back.

 No, I  can’t see that I’ll ever sew this pattern again.  I am glad that this project is done, it is only the second pattern by Project Runway that I’ve sewn, and it is likely that this is the last as I had major difficulty with the first as well.  Maybe it’s just me!  Good luck!

Mango Quick Bread

Here is a recipe derived from the book Sweet Hands Island Cooking from Trinidad and Tobago, by Ramin Ganeshram.  I made this bread this morning, although truthfully, I flubbed it a bit, left some out, and it still came out much better than I expected.  It's a really fun alternative to banana bread that is quick and easy to throw together.

This is the version of mango bread I made:                     Here is the official book version:

Ingredients                                                                    Ingredients
1 large ripe mango                                                        1 large ripe mango
1 t lemon juice                                                              1 t. fresh lime juice
1 t mango juice                                                             1 t water
2 C flour                                                                       2 C flour
3/4 C sugar                                                                  3/4 C sugar
1 T baking powder                                                        1 T baking powder
1/4 t cinnamon                                                              1/4 t cinnamon
1/8 t nutmeg                                                                 1/8 t nutmeg
1/2 t salt                                                                       1/2 t salt
1/2 t baking soda                                                          1/2 t baking soda
1 egg                                                                            1 egg
2 t oil                                                                            2 T canola oil
                                                                                    1 C (3 oz) chopped walnuts (optional)

Preheat the oven to 350 degrees.
Grease 9 X 5 loaf pan.
Puree the mango, with lime juice and water.
Move to large bowl, blend in egg and oil.
In a separate bowl, sift flour, baking soda and powder, salt, cinnamon and nutmeg, and sugar.
Add dry mixture to wet mixture in large bowl. Stir/blend just until combined.
Stir in nuts.
Spread into pan and bake for 40 minutes.

Cool in pan for 15 minutes, then remove to finished cooling.

Makes one loaf.

Notes on my version:
The changes I made to this recipe were to omit the nuts--seems like a whole cup would be far too many for this loaf of bread.  Used mango juice (had on hand to make popsicles) instead of water, used lemon juice instead of lime (had on hand), and reduced the oil.  I also didn't bother to puree the mango, just sliced it and chopped it small, then took the hand mixer to it.






I made a mistake when mixing this bread together.  I forgot to add the oil until the very end, oops, it wasn't easy to incorporate, but I did my best (actually I didn't try very hard).  The dough was thick and difficult to spread, I was very skeptical.  I had intended to add some coconut in place of the nuts for fun texture, but didn't want to use the coconut on a loaf that would end up a flop.  Next time I will use some coconut, because this bread came out great!

The crust was soft, the bread was dense, like a banana bread but the great mango flavor does come through nicely with just a hint of spice in the background.  A very nice change of pace!  Surprising considering how I flubbed the recipe...