Once the bodice was done, the skirt was relatively straightforward. 1830s skirts are just rectangles pleated to the bodice, so rather than follow the pattern I cut three lengths of fabric to use.
I added some non-historically-accurate pockets to the side seams– I do intend to carry a reticule with this dress, but pockets are nice for things you really don’t want to lose.
Because I had a center back seam I figured that I didn’t need to stitch in a separate placket– I just used an extra-wide seam allowance and folded it over to one side. Sadly, this did not end up working out, as once I’d pleated my skirt to my bodice and basted it in place, I realized that it was just too full– my fabric was 54″ wide, making for a 160″ skirt circumference. It looked more like an 1860s skirt than an 1830s skirt, so I cut out a section from the center back (12″ on each side) and re-stitched the center back seam. That required me to rip out my skirt pleats and start again, which was a pain. And I ended up doing it a third time once I tried it on and was dissatisfied with how I’d distributed the skirt fullness. And then a fourth time when I decided that my waistline was just 1/2″ too high, so I needed to re-set the skirt (and waist piping) entirely to bring it down just a bit. And then a FIFTH time when I realized that in order to balance the hemline properly I’d need to take it up from the waist due to the difference in length between front and back. (sigh)
Ice cream! Tacos! Ice cream tacos!
I know, it sounds a little weird, but ice cream tacos are my current favorite summer dessert. The shells are deep-fried and rolled in cinnamon-sugar (like churros), then filled with all your favorite ice cream sundae fixings. The warm, crispy, slightly chewy taco shell gives way to a cold, melty ice cream center, and it all combines with your selected sauces and toppings to make for an unforgettable summer experience. Messy, but unforgettable!
Ah, gigantic sleeves– is there anything more iconic of the 1830s? I was very excited to get these onto my dress to get the real 1830s look. That being said, after reading a bunch of blogs about 1830s sleeves, I came to the conclusion that the sleeve pattern that came with the pattern wasn’t quite big enough. You heard me: not big enough.
My eight-year-old is proud of the fact that she gets to “make dinner” (with help, of course) every Sunday; one of her favorite things to make is pizza. Sometimes we use storebought crust, sometimes ciabatta bread, and sometimes homemade dough– this new one, from Food52.com, is my new favorite!
The dough is extremely easy to put together– it takes mere minutes to stir up the ingredients, and a little attention for the first hour to gently fold it (rather than knead) a few times, during which it miraculously transforms from a shaggy dough to a smooth, stretchy one. After that it sits in the fridge for 1-3 days before a 2-hour rise in the pizza pan, and it results in the lightest, fluffiest (yet still chewy) pizza crust ever, with great flavor and a nice crispy outside.
One thing that I never seem to have the patience for when it comes to historical costuming is the underpinnings. As much as I like the idea of being dressed from the skin out in historically-accurate pieces, I can never muster up the energy to make them. Instead of chemises I wear modern cotton slips. Instead of corset covers I find lacy vintage-style cotton tank tops. Instead of a full crinoline and petticoats, I bought a cheap bridal hoop and safety-pinned an extra layer of stiff netting on top to disguise the bones. What can I say, it works!
However, even modern substitutes take up space, and especially when one is planning on attending a multi-day event with different outfits (can’t wait for Costume College 2021!), space is at a premium. I realized that what I really needed was a petticoat that I could use for different silhouettes depending on the occasion. Something that I could adjust at will, without compromising the integrity of the original.
I’ll say at the outset that the finished petticoat turned out reasonably well, with all of the necessary features, but if I could go back in time I’d do a few things differently. Read on to see how things worked out…
So I’ve finally finished the evening iteration of my convertible gown, and I’m seriously in love with it. It’s so dark and elegant– what with the black-on-black textures of the fabric (moire! velvet! tulle!), the subtly glittery beading, and the velvet bows– and I’m *dying* to wear it somewhere!
Sadly, I may not have the opportunity to do so for a while, nor can I find any appropriately dramatic location for a photo shoot right now, so you’ll have to be satisfied with the picture on the dress form…
Remember how I used half a box of vanilla cake mix to make a small batch of cupcake sliders? Well, since I had the other half on hand, I went looking for a recipe to use it in– it was just kismet that we also had several jars of our Juneberry Jam in the refrigerator, which inspired me to make jam-oatmeal bars!
This recipe couldn’t be easier, and it’s very kid-friendly since there’s no special equipment needed! My daughter and I had it mixed up and in the pan in five minutes flat, and they turned out fine– a bit sweeter than I generally like due to the sugar in the cake mix, but the kids liked them. Definitely something that’s easy to whip up on short notice from pantry staples– you can double it to use up a whole box of cake mix and make a 9×13″ pan of bars!
So one of the issues I noticed when I first tried on my black moiré skirt with a pair of heels was that it was too short.* I’d originally hemmed it to wear with flats and without tons of petticoats (for comfort), but for a glamorous evening gown I wanted to look tall and elegant, and that meant heels, plus a petticoat to fill out the skirt shape. All in all I needed almost another 3″ in length to make the skirt just brush the tops of my shoes.
*Note: This skirt pattern, Truly Victorian 297, is gorgeous but runs a little short in my opinion. I’m 5’6″ and in order to have the skirt long enough to wear with flats I only had 3/4″ left to turn over as a hem (1/4″ and then another 1/2″ for a finished edge). If I were making this again I would lengthen it, and I’d recommend the same to anyone over 5’6″, even if you’re going to wear flats.
A few years back while at the school playground, my daughter ran up to me and asked if she could eat some “juneberries,” which she had found growing on trees planted around the play equipment. Wary at first (but figuring that it was extremely unlikely the school would’ve planted poisonous berries on their playground), I checked online and determined that the berries were edible, so she was allowed to try them. I even tried one myself, and discovered that they tasted something like a cross between a blueberry and a cranberry– sweet but with a tang. They were pretty good!
Since then, we’ve noticed juneberry bushes all over our neighborhood parks, and while the berries are only ripe for a very short period (in June, of course), they’re abundant as long as you can get to them before the birds do!
This June we decided to finally make a serious effort to harvest some, rather than just picking them here and there, so one afternoon we set out with a plastic Halloween bucket and managed to collect just over 2 pounds of berries. It didn’t look like quite enough to make a pie, so we decided to make jam.
This past Father’s Day my daughter decided that she wanted to make something fun for dessert for her dad– and since she’s recently been obsessed with “food impostors,” we thought it would great to make cupcakes that looked like cheeseburgers– mini cheeseburger sliders, of course, since full-sized ones would be a bit too much for even my husband’s sweet tooth to handle!
We decided to keep things simple and use box mixes as our base ingredients– a box of french vanilla cake mix, and a box of fudge brownie mix (though to avoid having a gigantic plateful of cupcakes we only used half of the cake mix).