Thursday, October 29, 2015

Work-in-Progress: Rag Doll Dress (and still not finished!)

I had ambitions to sew this evening, and so Jack-O-Lantern Pepperoni Pizza for dinner from the take-n-bake shop for dinner.
The dress is still not done.  I hemmed it, but it needs a button and (gasp!) buttonhole.
I started the face.  I used a tapestry needle which wasn't nearly long enough.  Back to the store, not only for red felt to finish her mouth but doll needles.  But I'm liking the hair so far with bangs! She definitely looks like an Asian rag doll because of her round face.

Wednesday, October 28, 2015

Work-in-Progress: The Making of a Rag Dolly

I've been wanting for a long time to make a Jess Brown-inspired rag doll.  I made a prototype of the base structure the past two afternoons on which to impose my creativity.
Here's last night's labor of the basic rag doll sans embellishments.

The pinning and cutting of the drawstring dress.  And my impatience to see how this drawstring dress will look on my unfinished rag doll.

Tuesday, October 20, 2015

Quilt-in-Progress: Rainbow Jelly Roll, Part 2

I didn't even get to start the backing, and the plan is all-white with a strip of rainbow scrap that I'll be trimming off the top, which will be 42" x 60".

Monday, October 19, 2015

Quilt-in-Progress: Rainbow Jelly Roll Quilt

I just finished watching Heather Jones' Creative Bug how-to video on how to piece the rainbow jelly roll quilt top.  I bought a Kona Cotton bright palette jelly roll which contained 41 strips, and so I removed 11 strips to sew the 31.  7 down, 23 more to go!  I'm hoping to finish in Stashbusters this Tuesday at the local quilt shop--I want to have finished the top and the backing in order to quilt with help from my instructor on how to use my new walking foot.

Cooking: Sunday Sauce

regret that I didn't order the Sunday Sauce on rigatoni at Lidia Bastianich's restaurant in Kansas City, and so I've been poring through Sunday sauce recipes online and they all are very eclectic in the choice of meats to be used: beef short ribs, pork spare ribs, pork chops, Italian sausage, braciole, beef bones, pork neck bones and on and on. This recipe for Sunday Gravy by Chef Peter McAndrews looked appealing. And then coincidentally this Bon Appetit posting, "Don't Make These Sunday Sauce Common Mistakes—Or We'll Tell Nonna" was in my inbox.

I defrosted Italian sausage and grass fed ground beef and then last night also pulled out pork spare ribs for my own Sunday Sauce (because I suspect porkiness is the route to deliciousness) to integrate with other staples like a couple of big onions, lots of garlic, bay leaf, basil, a bottle of wine, San Marzano tomatoes, tomato paste, heels of parmesan, olive oil.....the formula seems to be anything and everything you have on hand that's homey and yummy.  I chopped the vegetables above including peppers from our garden to lend some spiciness.
I parboiled the pork spare ribs, skimming and draining fat and scum and reserving a few cups of liquid.

 I sautéed the vegetables except for the garlic in olive oil.
 As the vegetables became translucent, I added 3 bay leaves, dried thyme (pull the branches out of the sauce when the leaves fall off), and the garlic.

I pureed the can of San Marzano tomatoes in a blender, and then added it with some water and the pork and broth and a glass of Cabernet Sauvignon to the pot, uncovered to simmer the afternoon away while I sewed.

A couple hours later, I pulled the spare ribs out of the sauce because they were falling off the bone tender.  I also pureed the simmered Sunday sauce as I wanted it velvety smooth.

And then meatballs!  To a half pound of ground beef, I added a pound of mild Italian sausage, a couple of handfuls of Italian bread crumbs, sprinkles of allspice and white pepper, pinches of salt, basil, and thyme.  

Brown the meatballs.  And chop the spareribs meat.  Thicken your sauce with tomato paste if necessary.  Add all the meat to your Sunday sauce to simmer while you boil spaghetti or rigatoni or pasta you like. Sip wine.  Make salad.  Serve dinner.  Labor-intensive but worth it.

Sunday, October 18, 2015

Ceramics: A Pair of Pears

Clay:  Cassius Basaltic
Underglaze:  Leslie's Chartreuse
Overglaze:  Cone 6 Clear
There were originally 3 of these, but I broke the stem off of one.

Animal Sculpture in Progress: Grumpy Grandpa

Photo reference of backside

Front, back and side views of bisque rabbit