With my skirts basically finished, it was time to start work on the bodice. I specifically planned to make it before pleating up my trim for the skirts, since trim can be pieced together and fudged a bit, whereas the bodice needed to be perfect (and stripe-matched). Anyway, I used Truly Victorian 466, the Alexandra Bodice, and I admit that at first glance it looked pretty daunting. So many pieces! Obviously, I started with a mockup.
My first try wasn’t awful, but it needed some work:
The sleeves were too far off the shoulder and I think the back of the bodice was just a touch too long, which made the whole back wrinkle oddly. I took some width out of the shoulders, and shortened the bodice at the shoulder seam because it was loose in the upper chest and back. Plus, once I had all of my skirts on the added bulk at the front required some extra room over the tummy, which I achieved by adding a little extra flare to the bottom of the side pieces. Oh, and the sleeves were far too loose for my arms, so I took out a whole inch of width all the way down the back seam, and shaved off some of the curve at the elbow because it pooched weirdly when my arms were straight. So basically I changed everything. 😉
I was pretty excited to get started on the overskirt for this dress– the draped front and puffiness of the back was what really made the “Bustle Era” look for me. I used Truly Victorian 265, the August Overskirt, and while I did have to fiddle with it before it looked right to me, it turned out great.
I cut out my fabric and stitched up the front panel, then pleated the sides according to the directions and pinned it to my dress form over the underskirt. Immediately I knew I was going to have an issue– the swags just weren’t holding their shape, instead looking rather droopy and making the whole front a lot longer than I’d expected. Before cutting anything off, though, I decided to try a few fixes.
I know it’s been ages since I finished this dress, but then I had to make a hat to go with it, and then I had to find a time to put on the whole outfit and get decent photos, which always takes forever. In any event, I finally got around to it one lovely September afternoon, pinning my hair into a makeshift Edwardian updo and grabbing an old edition of Pride and Prejudice for a prop. I wore my adapted Edwardian strappy shoes, though they weren’t particularly visible in most of the shots due to my poses.
I admit that I probably relied a bit too much on the book to pose with (I have soooo many pictures with me “reading”)– for some reason I just can’t come up with interesting poses that don’t look forced, and for this particular outfit I wanted to show off the columnar lines and button details, which constrained my angles a bit. But I had fun, and managed to get pictures taken before the last of our summer flowers wilted, so I’m counting it as a win!
Overall, I love this outfit– it’s so cool and comfortable, and perfect for a casual picnic or afternoon event. Now I just need to find one to attend!
Also, look how well the picture converts to black and white! Love this one…
I did some Pinterest searching to find out what shape hats would be worn with the kind of streamlined afternoon dress I already had– there were a lot of different styles, but it looked like they were often reasonably wide, with some decent volume in the crown to give them some height and drama.
Cherries are in season! They’re one of my favorite fruits, but sadly we have discovered that my daughter has an allergy to raw stone fruit– pretty common, apparently– so I feel bad eating them in front of her. I decided to try using them in a baked recipe, and since no one else in my family seems to like pie, I tried my hand at clafoutis.
Cherry clafoutis is a classic french dessert– basically an eggy pancake batter poured over cherries and baked. Traditionally the cherries are unpitted, supposedly because the pits will infuse an almond flavor into the dessert. While I’m doubtful about this rationale, I gave it a shot (and added almond extract in case it didn’t work).
The finished dessert was tasty, with a nice almond flavor that worked well with the cherries, but I couldn’t really get behind the texture– it was kind of a cross between creamy and rubbery, and not my favorite. I do wonder if it would have been better when fresh out of the oven– I let it cool completely to make it easier to slice, but that may have been an error. It’s definitely better warm than at room temperature, and like I said the flavor was good, but I think in the future I’ll just eat the cherries plain and hide them from the kid.
That being said, I’m glad I tried it, if only to say that I did! Maybe you’ll have better luck!
With the pandemic and all, I’ve had tons of time to make costumes but no place to wear them. Imagine my excitement when I came across a Regency event that was not only nearby, but on my birthday weekend! Clearly, it was a sign from above that it was time to get back into the swing of things! And since it was my birthday, I had the perfect excuse to insist that my husband and daughter accompany me. In costume.
(cue disgusted face from my 9-year-old)
As you may recall, my daughter has never been thrilled about dressing up for historical-themed events, but she can be convinced with the proper incentive. In this case, I told her that her participation could be my birthday present– and promised to work bunnies into the outfit, since she’s really into bunnies right now. And it worked, so the only thing that remained was to find some vaguely appropriate bunny-themed fabric… which was basically impossible. Of course.
I’ve got to say, this recipe is perfect for parties. Not fancy dinner parties, but the kind of party where everyone brings a dish and plops it on a big table, and people wander around and occasionally dig in. The kind where kids will sneak extra desserts when they think their parents aren’t watching, then run off to eat them, sans utensils, and come back with their faces covered in tell-tale chocolate smears. And believe me, this Texas Sheet Cake will prompt even the most well-behaved child to do just that.
Texas Sheet Cake is a thin, tender cake, and the boiled frosting– poured over the hot cake and left to set– forms a fudgy layer on top that’s simultaneously firm and gooey, and incredibly addictive. In fact, I only make this for parties, because otherwise it’ll sit in my fridge for days, slowly dwindling as I cut off sliver after sliver… I will actually note that while the cake is a little delicate to eat out of hand when it’s warm or room-temperature, it firms up nicely when refrigerated, and I actually like it best frozen– the chewy texture of the frosting is to die for, and the airiness of the cake makes it easier to bite into than most frozen cakes, so feel free to serve it chilled!
As an added bonus, it can be made with pantry staples and without specialty equipment of any kind. You’ll need a saucepan, a bowl, a whisk, and an 18×13″ half-sheet pan– that’s it. Talk about easy!
It’s no secret that my favorite muffin recipe is this pumpkin white chocolate muffin— I make them regularly for my daughter to take to school for afternoon snacks, and given that she’s been taking snacks daily for almost six years now, I think it’s safe to say that I’ve made many, many batches of those muffins. That being said, unless I want to make a double batch (which I don’t always have room for in my freezer), I end up with half a can of pumpkin leftover. What to do with the extra?
Enter the Pumpkin White Chocolate Snickerdoodle. All the delicious fall flavors of the muffin, but with just a bit more decadence and flair. They may not be as pretty as some cookies– mine refused to puff and thus also refused to crack nicely on top as they cooled– but they’re moist and chewy (unlike some cakey pumpkin cookies), full of flavor, and with a nice crackly outside that contrasts with the creamy white chocolate. As an added bonus, there’s no softening or creaming of butter necessary, though you do have to chill the dough for half an hour.
Definitely adding these to my list of cookies to make on a regular basis, especially if I’ve got leftover pumpkin!
Breakfast at our house is usually pretty simple– cereal or toast, or on occasion a poached egg– but sometimes on weekends we like to splurge a little and have waffles or pancakes. Sadly, both of those require someone to stand at a hot waffle iron or stove and make them, while the rest of the family eats– it hardly seems fair. Breakfast casseroles are a great way to deal with this issue, especially where (as in this recipe) all the prep is done the night before, so all you have to do in the morning is pop it into the oven and wait!
I created this recipe on a whim because I saw a bag of dinner rolls on sale at the grocery store– day-old bread is probably the best because it’ll soak up moisture more easily, but you can use pretty much any kind of roll or bready item. The end result is basically French toast, stuffed with a cheesecake-y filling with nice pops of flavor from the berries. You could use raspberries, blackberries, or strawberries if you like, but I like the blueberry-cream cheese combination the best. And since we’re right in the middle of blueberry season, I recommend you take advantage of it!
What does one do with leftover buttermilk? I mean, other than make biscuits, which is a delicious but extremely risky course of action, because if you put a tray of freshly-baked biscuits in front of me I may just devour them before I remember that I’m supposed to be eating healthier…
Anyway, when I found myself with half a carton of buttermilk in the refrigerator and nothing to use it for, I decided that the hot weather warranted a batch of popsicles. Tangy, lemony popsicles that I put together in minutes with nothing more than sugar, water, a lemon, and the aforementioned buttermilk. And they were fantastic.
Seriously, these popsicles had the perfect texture– icy but not too hard to bite into– and were mouth-puckeringly tart in the best possible way. It’s almost enough to make me want to buy another quart of buttermilk, but since my freezer can only hold so many popsicles at a time, perhaps I’ll wait for more leftovers.
In any event, if you’re a fan of lemon you should definitely make these this summer. I know I will!