Sewing Project-3 tiered skirt

Simplicity Pattern #2414


Pattern Description: Misses Skirt

Pattern Sizing:8-16

Did it look like the photo/drawing on the pattern envelope once you were done sewing with it? Yes, except the waistband, which I did not use.

Were the instructions easy to follow? I didn't need them, for once!

What did you particularly like or dislike about the pattern? Nice flowing layers/tiers, very girly.

Fabric Used: Floral cotton.

Pattern alterations or any design changes you made: I really detest the waistband they decided to put with these pants and skirts, it's huge, bulky, unsightly and a waste. I make the yoke, piece #4, 2 1/2 inches wider, and make a rolled waste line with 1"wide elastic. Great fit, nice gathers, much happier.

Would you sew it again? Would you recommend it to others? I think one is enough of this particular pattern, since I'm not even sure how often I will wear it, it is a good conservative length though, sure, I recommend it.

Conclusion: Good enough.


Yes, I'm wearing slippers, and no, I won't be wearing that top with the skirt, it's just what I had on at the time LOL!

 

Country Style Pork Ribs and BBQ Sauce Recipes

Tender Slow Cooked Country Style Pork Ribs

In the past, I have tried making country style pork ribs, and they have never come out tender, juicy and falling apart, to my much disappointment.  I can’t tell you what I was doing, but whatever it was, the method was not working for me.  I almost threw in the towel, swore them off permanently, but then I got a craving for them…and so did the mister.  So, we picked up a package of boneless country style pork ribs, and I went to work.  Scouring the web for a method that was sure to deliver what I knew was possible, it had to be easy, but I didn’t expect just how easy it was to be.  For some reason, these are the things that seem to challenge me the most.  To date I have never made a batch of rice crispies treats that came out well.  Bizarre, eh?  Yeah, I know, I’m quirky.

Long story short, what I found on the web seemed to be a consensus of cooking them low (heat) and slow (lotta time).  I wanted a slow cooker recipe, because I love my slow cooker and haven’t broken it out in a while.  So, here was my answer, simplistically: put a layer of onion slices in the bottom, on top of this put your pork ribs, cover with sauce, and let it cook on low for 8-10 hours.  OK, I thought, I’ll give it a shot.  One—last—shot.

Success!  The result was accurately predicted by those folks on the various websites I consulted.  The ribs were tender (!), juicy (!), falling apart (!).

• I started the night before with a simple rub of garlic powder, onion powder, black pepper, very little salt and some ground thyme.

• I also put a few pats of margarine in the bottom of the crock pot under the slices of onions…just because.

• I covered the ribs with a watered down bbq sauce, reserving enough of the full sauce for coating at the end (when they were done).

• My ribs were done in exactly 9 hours to perfection.

I did, however, also make my own sauce, which is really not that hard at all.  

Here are two versions of a BBQ sauce I make:

Version 1

1/4 C apple cider vinegar

1/2 C ketchup

1/4 C strong coffee

2 T finely chopped onion

1 T minced garlic

1 T margarine

1 T molasses

1 T mustard

1 T brown sugar

2 t Worcestershire sauce

1 t paprika

1 t chili powder

1 t oregano

1 t thyme

1/2 t salt

Directions:

Sauté onion and garlic in margarine for a couple of minutes in a med. sauce pan

Add all other ingredients

Combine, bring to a low boil, bring to a simmer, stir from time to time

Makes about 1 1/2 Cups

Version 2

(This is just version 1, simplified)

1/4 C apple cider vinegar

1/2 C ketchup

1/4 C strong coffee

2 T finely chopped onion

1 T minced garlic

1 T margarine

1 T molasses

1 T brown sugar

2 t Worcestershire sauce

1 t black pepper

1 t oregano

1 t thyme

1/2 t salt

You can also substitute 1 t of onion powder for the onion and 1 t of garlic powder for the garlic, to taste, of course, in this version without hurting anything

Directions:

Add all ingredients to a medium sauce pan

Combine, bring to a low boil, bring to a simmer, stir from time to time

Makes about 1 1/2 Cups

Crazy-Easy Cinnamon Bread

Crazy-Easy Cinnamon Bread

The day came when my car was in the shop, but I wanted to make a dessert-y thing that would also be portable for the mister to take to work AND double as a breakfast or snack.  The kicker of the situation was...I had one egg and very limited ingredients.  Solution: this delicious, cinnamony, soft, delightful cinnamon bread.  It is very easy to assemble, and quick too (as you can guess from my other posts-this is a big plus for me), and of course most importantly, it is a very good cinnamon bread.  This is my go-to recipe, and is great to make and take in to work to share with your co-workers at morning break.

Mmm, moist cinnamon raisin goodness!

Ingredients:

2 C Flour

1/2 C sugar

1/2 C brown sugar

1 t baking soda

1 egg

1 C buttermilk*

1/4 C vegetable oil

1 1/2 t cinnamon

Layer Ingredients:

1/2 C raisins

1 1/2 t cinnamon

1 T sugar

Method:

Preheat oven to 350 degrees

Grease the bottom and sides (halfway up) of a 9” loaf baking pan

In a large mixing bowl, combine sugars and egg and beat them to combine well

Add oil and cinnamon, combine

Add buttermilk*, combine

Add baking soda and flour, combine until evenly and well mixed by mixer

In a small separate bowl, combine raisins, cinnamon and sugar, toss to coat

Add half of the wet mixture to the prepared baking pan

Evenly distribute the raisin mixture over the top of this

Top with the other half of the wet mixture

Optional—take a butter knife and swirl around the loaf deep enough to mix up the raisins with the batter, but not too much, I didn’t do this as you can see in the pictures, I was lazy.

Bake for about 55 minutes

Remove from oven and cool completely before trying to remove the loaf, which is best assisted by using a butter knife and loosening the edges, then there is easy removal.

*I never, ever have buttermilk on hand, but I use the old handy cheater fix of adding regular white vinegar by these proportions: 1 teaspoon of vinegar per 1 cup of milk.  Easy!

Enjoy your beautiful cinnamon bread!

Rice Pudding with an Almond Twist

Here is a great little recipe with few ingredients that will let you whip up a dessert in no time!  This makes 3-4 servings, or 2 really big servings as was the case with us haha.

Ingredients:

1 C instant rice (minute rice)

1 1/2 C milk

1/2 C sugar

1/2 t salt

1/4 t cinnamon

1/4 C raisins

shot of flavored creamer (~1 T.) amaretto flavor recommended

Method:

In a small to medium sized sauce/boiling pot, mix all of the ingredients together

Bring them to a low boil, stirring for 2 minutes

Reduce heat to medium, cover and let sit for 10 minutes

Stir, serve warm or cold, as is, or with extra milk added-to your liking

Enjoy!

Junior Anoles are Here

The second of their twice-a-year hatch must have happened right under our noses this year, because we've both been spotting these cute baby(junior sized really) anoles around the house porches and plants.  Aren't they just adorable?  This little guy had just been victorious in claiming some food.  Hey, the more of these guys out there eating up the bugs, the better in my book.

Don't bother me....I'm blen-ding!

Swatch Winner

Since absolutely no one weighed in from out there in internet-land, the decision was made by myself, after careful consideration and some consultation with the mister.  No one was informed of my choice until I brought the fabric home...and the winner of becoming the new covering for the settee is....

Next up, dismantling the settee: removing the old covering, and repair work.

Chocolate-free Homemade Baileys Irish Cream

At this point, I'm still not brave enough to try chocolate...but I had this birthday cake idea...to make a bundt cake with Bailey's Irish Cream in the cake, in sponged onto the outside, and in the frosting.  Oh, and honestly, I was looking forward to having some left over for sipping as well.  But how to make Bailey's without chocolate?  Perhaps you haven't met my newest little friend: Watkins Imitation Chocolate Extract.  It's affordable and versatile.  Here is the recipe I came up with...

1 C Half and Half
1 14oz can of sweetened condensed milk
1 1/2 C whiskey  (I used TW Samuels, TN whiskey=cheap)
2 t coffee
2 T chocolate extract (could use chocolate syrup here)
1t vanilla

Whisk, blend, stir, combine well before serving, each time.
Delicious!!  Marvelous substitute!!

I added powdered sugar to it for frosting, easy.
Makes about half a pitcher full.

Enjoy~