Arrr, Matey

So, this year I am going to be a pirate for Halloween! Usually, I try to keep my costume a secret, but I'm not as excited this year, so I thought I'd post as I go along.

I'm making a vest, pantaloons, blouse, and overcoat. Here is the pattern I'm using:









The first thing I made was the vest. I was pessimistic about it, not at all sure it would turn out like I hoped. Boy, was I wrong, it's even better than I imagined! Obviously, the exterior is a lovely russet and gold brocade, it's lined with muslin, and has a broadcloth interfacing. It's boned, and has 12 grommets for lacing. I was supposed to use single fold bias tape at the bottom to finish it off, but that would totally have cheapened the look of the vest, so I made my own bias tape out of leftover fabric, which I think really sets it off. However, I think I need better ribbon for the lacing ...


So, as I mentioned, I am also making a peasant blouse to wear underneath (it would be extremely risque otherwise!). Brett was concerned that the garment didn't lace completely together in the middle. It can be laced that tight (don't breathe!), but based on the pattern cover image, it's not intended to be worn that way, and thank goodness, because at first I thought I had made it too small.

Currently I am working on the pantaloons. They are not too exciting; I am constructing them from a soft brown suiting fabric that was on clearance. I will post photos of them when the are complete. They seem to be the simplest item of all to make, so hopefully I will be able to complete them tonight ... assuming my sewing machine cooperates with me. It's skipping stitches and bunching the thread again. So frustrating!

Hey, look what I made!

I made 2 tote bags and 2 cigar box purses over the weekend. I think they turned out super cute! They're for my cousin in PA. The cheetah tote and the zebra cigar box are my favorites. Oh, and the boxes are lined with the fabric from the tote bags - I'm nothing if not coordinated!

Spinach Artichoke Dip

INGREDIENTS:
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo- style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened


DIRECTIONS: Preheat oven to 350 degrees F Place garlic in a small baking dish, or wrap in aluminum foil. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. Using an electric mixer, blend all of the ingredients together. In an 8x8 inch baking dish, spread the mixture, and top with extra mozzarella or parm (optional). Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm. (I remove the foil for the last 10 min so the cheese gets a bit browned on top.)


Some notes: DO NOT skip the roasted garlic step - it really mellows out the garlic flavor and it is totally worth the extra step. Also, this recipe makes a very large serving. Unless you're having a party, it will probably be too much. I divide the mix into 4 ramekins, and wrap 3 in plastic wrap and foil and put them in the freezer for use in the future, and just make one at a time.

Yes, I am this lame

I've had this blog for nearly a year (over a year?) and this is my first post. Just wanted to get something up on here, even tho I have nothing to say!