I’m taking a quick break from the Embassy ballgown to post about another project I recently started– a Regency ballgown that I’m going to wear to a dance weekend at the beginning of April. While I do plan on wearing my burgundy dupatta open robe for the first night, I’m ready to make something new for the Grand Ball the next evening!
I do love beautiful textiles. Even when I was a kid I’d go to fabric/craft stores and buy beautiful ribbon by the quarter-yard just to have it, not necessarily to make anything with it (yeah, the people at the cutting counter just *loved* me, I’m sure). And some of the most beautiful fabrics in the world are Indian saris, at least in my humble opinion. I was on a sari-buying kick a while back, figuring that I’d use them to make Edwardian or Regency gowns, and while I’ve managed to use a cotton sari and a silk dupatta, the rest have languished in my closet for far too long.
But no more! For this project I’m going to use a gorgeous navy blue and gold sari– it has a fabulous pallu that’s not only brocaded, but also embroidered with bullion thread and sewn with tiny pearl beads. It’s just begging to be shown off at a fancy event!
As I said in my earlier post, I had just finished the sequined swags on the sides of the gown (which took a few tweaks to get right), and was about to start embellishing the center panel when I realized that I had a problem. While some of the movie stills quite clearly show that the center panel is covered in sequins, other shots make it look like there are far fewer sequins, and still others imply that any sequins aren’t really that prominent at all.
Here, there are tons of sequins visible, all looking the same color silver as the side swags:
I know, you’re probably curious to know what happened with the sequins, but you’ll need to wait until later because I had to get the center panel’s appliqués done first. The larger floral appliqués I ordered were some of the last components to arrive, which is why I had to leave it for so long. I bought both venise and alencon lace appliqués because I wasn’t sure which would work better– neither were quite in the same style as the other trims, but I thought they’d work out all right.
You can see in the reference images below that there are leafy floral motifs at the center front and sides of the center panel, and smallish motifs at the high points of the swags of trim around the hem.
As I mentioned earlier, the original gown appears to be sewn all over with beads and silver sequins– while I briefly considered doing the same, I knew it would take absolutely FOREVER and I really didn’t want to deal with the time and effort involved. Instead, I decided to use glue to attach silver sequins to the dress.
As previously noted, I purchased six thousand 4mm flat silver sequins for this dress. You can see in the photographs that the sequins are concentrated around the lines of trim on the side sections, and are basically everywhere in the center section, so I figured I’d need a lot of them.
Taking the advice in this tutorial (excellent tips, by the way), I bought Gem-Tac glue to attach my sequins and rhinestones, and made myself a big cardboard backing to use as a base for attaching things. I covered it in parchment paper and used binder clips (cushioned with paper towel to prevent snagging or creasing) to clip the edges of my fabric to it.
Slice and bake cookies are some of my favorites for gift-giving or other occasions that require large quantities of portable desserts. You can plan ahead, make a bunch of dough, shape it into cylinders (or in this case, squared-off logs), and freeze them until you’re ready– then just slice and bake!
I actually made these for last year’s holiday season, but never got around to posting about them until now. Never fear, though– these really are delicious, and they only improve with age! I got the recipe from the incomparable Alice Medrich, and her book (a must-read for any real chocolate lover) Bittersweet. It’s one of my very favorite chocolate recipe books, particularly as it gives specific instructions as to how to modify a recipe for use with different-percentage dark chocolates.
The main accessory for the outfit is a fabulous rhinestone choker– it’s huge, it’s gorgeous, and it probably inspired my long-standing partiality for festoon-style necklaces. I’ve been drooling at the thought of getting to wear something similar, but it’s been quite a process getting to the finish line on this one…
I had a difficult time finding anything that was as elaborate as the choker in the movie– sadly, modern tastes don’t seem to trend towards festoon necklaces. Then I came across a gigantic necklace (billed as a shoulder chain) that had surprisingly familiar-looking elements…
I’m not sure I’d ever made traditional sugar cookies before this week. It’s mostly because I prefer chocolate in my cookies, but also because there are so many more exciting types of cookie to make– cookies with chunks, cookies with fillings, cookies with neat decorations– it’s hard enough to choose from those, so how could I settle for plain old sugar cookies?
I also admit that my mental picture of “sugar cookies” is probably skewed by memories of dry, overly-sweet supermarket sugar cookies, inevitably the last things to remain on dessert tables at parties and usually tossed at the end of the day. But sometimes you just have to go with the classics. And when I came across a recipe that promised I could make perfect sugar cookies without softening butter OR using a mixer, I knew I had to try it. Instead of butter these cookies use vegetable oil, which is easier to mix and also keeps the cookies nice and chewy. Additionally, it occurrs to me that these would work perfectly for ice cream sandwiches– without any butter in them to firm up in the freezer, they should stay chewy and bite-able even when cold!