Thursday, October 29, 2015
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
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
Monday, October 19, 2015
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.
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.