the shirt

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My primary goal in the Patternmaking III class I took at Portland Sewing was to come up with the perfect button-down shirt pattern. I learned during the patternmaking classes that I have freakish shoulders. They are wide and stick out, so it’s often hard for me to find tops that fit me in the shoulders. So, armed with my sloper, I jumped in to draft a button-down shirt block, one that I would be able to use over and over, or at least that was my goal.
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Man alive, did I have a lot to learn. I think I drafted about 4 sleeves, and I am still not completely happy with it (a bit too puckery in the cap for my taste). There were various other challenges, one being that I have very poor, or Peter would say nonexistent, spatial skills. It’s a wonder I’ve been able to sew at all over these decades.
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Check out all these muslins! Muslin mayhem! When I got down to the final pattern, I still wasn’t sure it was going to work (and as I mentioned before, I still need to tweak the sleeve or maybe improve my sewing skills).
So some interesting lessons in this. My instructor helped me decide on some style issues. She suggested incorporating armhole darts, as those can be flattering for the chestally challenged. We kept the top shortish, because I have a long torso and short legs, and visually you want to break up the body into thirds: one-third on top and two-thirds on the bottom. The shorter top is supposed to make my legs look longer. I used the waist darts in the back for additional shaping. I apparently wear clothes with too much ease and was encouraged by others to wear more form-fitting items, but you know, I am not sure how comfortable I am with this. I guess at heart I am just an ease-y gal, ha ha. And the experiment continues …

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Chocolate peanut buttah rice krispie treats

A couple of my friends were ridiculing my swimwear attempts, so I figured I should get a new post up pronto. Anyway, I am a fan of rice krispie treats. I also like chocolate as well as peanut butter, so when I saw the “Puffed-Rice Bars with Peanut Butter and Chocolate” recipe in the July/August 2010 issue of Martha Stewart’s Everyday Food, I got right on it (well, right after I snickered about “puffed rice.” Just call them rice krispies, yo!). They are tasty.

Ingredients:
3 Tbs unsalted butter + extra for the pan
4 cups mini marshmallows
1/3 cup creamy peanut butter (calls for natural but I used Skippy)
1/2 tsp salt
6 cups rice krispies (or “puffed-rice cereal” if you prefer)
1 12-oz pkg semisweet chocolate chips, melted (I did this in the microwave)
1/4 cup chopped, roasted salted peanuts

Butter an 8″ square baking pan (I used a rectangular 9×11).

In a large pot, combine the marshmallows, peanut butter, butter, and salt. Cook over medium-low heat, stirring pretty constantly (I got distracted and got a little burning action going. I decided to call it “carmelizing”).

When the whole shebang is melted, remove from heat and add the rice krispies. Stir to combine. Dump half the mixture into the prepared dish. Place a sheet of waxed paper on top and press the mixture down. Spread half the melted chocolate on top. Add the rest of the rice krispie mixture and press down again, using the waxed paper barrier to prevent frustrating stickage. Spread the rest of the melted chocolate on top, then sprinkle the chopped peanuts on top. LET COOL completely then cut into generous squares.

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summer swimmin’; or, what I learned in swimwear class

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Okay, so this is all about the learning PROCESS, and how failures can also be successes. Or something. Anyway, I just finished taking a swimwear class with Portland Sewing, the great school where I took patternmaking. I learned a lot, including the following:
– why didn’t I know about the 3-step zigzag stitch before?
– have no fear!
– cutting through elastic is not advisable unless you use clear elastic, but that stuff is squirrely as heck
– you can say “crotch” as often as you like, and nobody will bat an eye
– there is a reason swimsuits are so expensive
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So, in class we all used the same pattern. I made the one-piece suit shown here. I had spandex in my stash (yes, I have a spandex stash, and I am not ashamed), so that’s what I used, figuring this was going to be an experiment. The suit came out okay, but there are some fitting issues, ones I can fix for the next attempt:
– whoah, that crotch (see? I said crotch again!) panel is too wide!
– the pattern has some ruching in the bust area to accommodate the bust, but hey, I barely have a bust, so the ruching just looks like a bunch of extra bunched-up fabric
– while I do not have an ample bosom, I do have, you know, headlights, so some padding in that area would be nice. The pattern does have a bra shelf lining, but it is not padded
– the neckline is a bit lower than I would like
So now you may be wondering what the deal is with the bikini top, or perhaps you have given up and clicked away. Well, I got all antsy and inspired to try to draft my own bikini top, so I did. The problem is I kind of winged it. I also had several small pattern pieces, and I got kind of confused as to which side was up, the side, whatever. At one point I sewed the neck strap to the bottom of the top. Oops. I also didn’t really do the elastic correctly, since I did this before I learned the magic formula (measure the length of where you need elastic and subtract 2″). So, I don’t know that I can actually wear this bikini top. It is kind of bunchy in spots and just kind of ill fitting.
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But look! I was pretty excited about these little inserts I put in. I got this great foam stuff at RCT Fabrics that is designed, I believe, for the padding in bicycle shorts. It’s foam on one side and sort of a terry on the other, and it is wicking. I cut these out and attached them to the lining using the 3-step zigzag, and I think it worked pretty well.
Now hopefully the weather will finally get nice (we have had record rainfall here in the City of Roses) enough that it will officially be swimwear season!

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berry fine

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I have a bit of a thing for the strawberry motif. Okay, that’s a bit of an understatement. Anyway, I had a couple of small pieces of this strawberry fabric in my stash. The pieces were really too small to do much with, but then I was inspired by very purple person, who made some quick and simple tops out of small pieces of fabric (see here). Genius, right?
So, I cobbled together the pieces and kind of winged it and came up with this top. It’s pretty obvious I just dug stuff out of my stash. I used the narrow double-fold bias tape for the neck and armholes, and I used some readymade piping on the bodice. The top is a bit cutesy for a middle-aged woman like me, but I don’t care. Just wait until I’m 80. I will dress even crazier.

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cookie cutter fun

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Cookie cutters are like shoes or books–you can never have too many of them! I was recently contacted by cookie cutter company Ann Clark. The Vermont-based company has been in the cookie cutter business for about two decades now, and they produce a wide range of cookie cutters, including copper ones.
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Pretty fun, huh? And what’s even better is you can get 10 percent off your online order by using the coupon code BLGA24. The coupon is good until December 31, 2010. If you take advantage of this offer and bake some cookies with them, please let me know. I’d love to see some photos!

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rick rack tunic

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I have been somewhat obsessed with Japanese fabric and pattern manufacturer & shop Rick Rack for a few years now. Unfortunately, they do not ship to the United States (not as far as I can tell, that is). Fortunately, my mother goes to Japan rather regularly, so on her most recent trip she was able to secure a couple of patterns.
The tunic above is from this pattern:
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There are very clear photo instructions, but I still managed to get confused. It didn’t help that they used a fabric that looked the same on the right and wrong sides, plus they got all contrasty and mix & matchy with the collar and collar stand, and it was just too much for my brain to process. I used a nani iro double gauze I got from Matatabi a while back. I like the tunic, but I may shorten the sleeves so it’s less sister-wife-ish. Maybe that will do the trick.

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chocolate cobbler

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Oh, heyyyyy, what’s going on? I finished up my patternmaking classes, but I am hoping to continue with my education, since I really need it. I am starting a swimwear class this week, but don’t worry, I will not be showing photos of me modeling swimwear. I figure that forcing you to view photos of my running tights is bad enough.
So anyway, it’s always a thrill when I find a delicious yet super simple recipe. I especially love it if I don’t have to leave the house to purchase additional ingredients. The recipe for this chocolate cobbler happens to be one of those recipes. It uses basic ingredients like sugar and butter and cocoa powder. So easy and quick that you can whip it up at the last minute, which is what I did. Unfortunately, I did not have ice cream with which to serve it. That would be delicious. I also think freshly whipped cream would make an excellent accompaniment.
The recipe is here. I honestly don’t really know where it came from. I think I found the link on some site, and it led me to this Tasty Kitchen site, but then the recipe is another link from there.

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So much for destashing



So much for destashing, originally uploaded by super eggplant.

A couple weeks ago I started reorganizing my sewing room and got rid of several large garbage bags full of fabric. I still need to weed through some more fabric plus all my yarn. It felt good to get rid of all that fabric, but then what do I do? I go to Fabric Depot and get MORE fabric. Some of it (the two on the left) are from the outdoor sale and are intended for fitting and experimenting, and the one on the far right is for a pattern my mother brought back from Japan. I will try not to let these fabrics sit for years on end (“try” being the operative word).

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oatmeal raisin cookies

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Every Saturday morning I go for a longish run with my running buddies. This past Saturday we had blue skies and sun, something we haven’t seen here in Portland for quite some time, and we were even able to run in shorts! We were rewarded further when we went for our usual post-run coffee at Clearing Cafe. The new owners are experimenting with baking their own treats, and they set out a plate of freshly baked chocolate chip cookies and asked us to sample them. Hello! The chocolate chip cookies were delicious and totally hit the spot after our hilly run. Later that day one of my running buddies texted me that if the cookies had been oatmeal raisin, it would have made her day. So, long story short, I decided to bake some oatmeal raisin cookies (though sadly, my running buddy will not be getting any).
I turned to my trusty Cook’s Illustrated cookbooks and found a recipe for chewy oatmeal raisin cookies. Peter saw the cookies cooling, and we had a brief conversation about them:
Peter: “Are these chocolate chip cookies?”
Me: “No, they’re oatmeal raisin.”
Peter: “Couldn’t you have substituted chocolate chips for the raisins?”
Me: “Yes, but then they wouldn’t be oatmeal raisin cookies.”
Peter: “Yeah, but I like chocolate chip cookies.”
Me: “So do I, but these are oatmeal raisin cookies.”
You know, sometimes oatmeal raisin cookies get a bum rap.
Read on for the recipe!

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instant gratification biscuits

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I had a recent craving for buttermilk biscuits, but alas, I didn’t have any buttermilk, and I wasn’t willing to put that much effort into the venture. Lucky for me that I just happened to have a package of Bob’s Red Mill Buttermilk Biscuit Mix stashed away. And check it–it’s made with Stone Ground Whole Wheat Flour, so it’s practically good for you!
IMG_1342_1024x682.jpgAll you need is this mix, some butter, a bit of water, and an egg. You can even use vegetable oil if you don’t even want to bother with the whole cutting in of the butter. I also have a couple of tricks I use:
– use a wide, flat-bottomed bowl to mix the ingredients together and then just knead the dough directly in the bowl! Turning the dough out onto a lightly floured board is for the birds!
– I like to snap on disposable surgical gloves to mix and knead dough. I guess I am a little weird about sticky hands. Oh, and they are great for forming rice balls, too.
– If you don’t want to mess with the whole “roll out and cut with a biscuit cutter” business, just put the dough ball onto the baking sheet, pat it down with your surgical glove-protected hands, then cut the disk like a pizza. You can then separate the wedges for baking or just leave them touching.
So these biscuits probably weren’t the best biscuits I have ever had, but they were pretty darn tasty, and they were quick and easy. That, my friends, is a winning combination in my book.

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