Friday, September 16, 2011
I blame Amanda S. for this purchase from G Street Fabrics. She recently made a top out of textured fabric and I liked the way it jazzed up a simple design. This is a fairly bright orchid color with a crinkled top layer that forms roses. I'm wondering if this might be good for a simple cowl dress.
I know I have more questions to answer than this, but here are a few recent reader questions:
Lynn Mally asked on my Swiss dot birthday dress post if I have ditched the Danskos for pretty shoes. Ha! You can pry my Danskos off my cold dead feet. If you see me in heels, you can be sure that I have worn them no further than to walk over to the camera to hit the self-timer button. I did take those pink flowered shoes with me (Borns, so as comfortable as heels can be) to my birthday happy hour, and put them on when I was assured I would have a seat.
Amber Elayne asked on the same post if I had trouble moving the zip to the back of the dress. None! It worked perfectly. So much better than the side zip. As noted in the post, do not run the zipper all the way up to the back neckline. Sew the center back seam from the neckline down about 2 inches and install the zipper from there. That way you don't interrupt the ruffle.
Beth Conky said on my planning for Fall post: Girl, you need to move to Texas. We have 10 seconds of winter and a good six months of summer. You'd be the happiest girl in Texas.
Ha! My family lives in Texas and I spent a total of 7 years there. Even though it gets really hot and sometimes it's too much, I never took for granted that it doesn't get too cold for too long. If DC could be transplanted to a warmer clime, I'd go for it in a heartbeat.
The Kitchenaid Ice Cream Maker Attachment is quite a success! I need to find a go-to ice cream base recipe. I did well with the Jeni's Splendid base from the Washington Post on my first batch, but the second batch had a bad texture. I suspect this is because I only rested the base until it cooled. I think it really needs to rest overnight to get all the air bubbles whipped in with the whisk to release. Also, my first batch was sort of a hybrid and included egg yolks, which might be a difference. Most recently I made Fig Honey Mascarpone Gelato from the LA Times and it came out very well.
I highly recommend this device. The only problem is, I'm going to have to buy an auxiliary freezer. I have a fridge/freezer on the small side as I am in a condo not a house, and my freezer is full already. Jiggering the ice cream making bowl into the freezer is an extremely irritating operation not for the faint of heart, involving taking most everything out of the freezer and then putting it all back in. I've been fantasizing over chest freezers...