This pretty much says it all. Tonight I sewed another skirt and I really like this one! It’s from WWANW and it turned out really awesome even though the fabric was the devil to sew on a machine with. More later. :)
Additional pictures on my Flickr!
Happy Tuesday everyone!
So as I posted the other night, I finally made a skirt with my own two hands! (Okay and my mother’s two hands. I’m not quite a pro-sewer yet.) I used a ridiculous floral pattern as you can see and it may be a little loud. However, the more I think about it, the more I love it! It is a bit poofy and I wish that were decreased a tad. So this week I think I shall try the WWANW version of it and hope it turns out less poofy.
(By the way, WWANW, if you ever see this, thank you very very much for all the help from your formspring!)
I figure that you can all follow the Freshly Picked tutorial if you want to make your own. However I would like to add my input for you guys.
Helpful Hints for People Not-So-Bright-At-Sewing (Like me!)
1. This may be wrong, but when you turn your skirt right side out at the end, you’re gonna flip the elastic over so the seams you sewed on the elastic disappear under the fabric. I didn’t get this for some reason. So when you sew the elastic on the skirt, MAKE SURE you attach the elastic with the little sewed flap the right way. In other words, when you flip the whole thing around in the end, you want the elastic “right side out”. Just think about it first.
2. Try and portion your fabric and elastic evenly when gathering to sew near the end. Find half of the elastic loop and half of the fabric loop and match them up. Then you can more easily portion each half.
3. Sew in a straight line. Mostly. If you can. I can’t yet. :)
4. Don’t cut your fabric too much bigger than your elastic if you don’t want too much poof.
5. Measure twice, cut once. Cut in straight lines too, alright? Rulers and washable markers are very much your friends.
6. Actually press when told to. It make life easier.
7. Sewing machines actually sew pretty straight by themselves, don’t worry too much.
That’s all I can remember for now! And have patience, be kind to your sewing machine. Pulling too much on the fabric makes your “straight” lines very, very wonky. Oh, and I finally made chocolate chip zucchini bread! Mmm. More posts about that later.
Everyone please note how awesome my new neon green Converses could look. (You can try and spot them in the background of some of the pictures. Near my desk… on the ground on the left. Your left. I think.)
Wait, you mean they’d clash.
No no, they’d match.
More about the skirt tomorrow. :)
Easter Egg of the Day: Google follows up the recent addition of a vuvuzela button to YouTube’s video player with a vuvuzela-themed Street View Easter Egg: When looking at maps of South Africa, a mini-vuvuzela appears in the mini-hand of Pegman.
This makes me really excited.
So Wednesday night I had to imagine up a recipe using our new fresh farm veggies. Hmm… We were getting copious amounts of green, what’s one to do with that? And suddenly I was struck by the urge for an omelet. Yum. So thus, I told my mother it was omelet day. The omelet was going to be hard to orchestrate flipping wise, so we changed our minds and made a frittata. :)
Chard and Feta Frittata
a “bunch” of chard (I know, not helpful, but we just used the arbitrary amount given to us by the farm, just use however much chard you would like)
half a block of feta
1 garlic clove
1/4 chopped white onion (ish)
8 eggs (for a four person family— figure 2 eggs each)
Preheat your oven at some point to broil! (Around 500 degrees)
1. Wash and chop your chard! Cut the stems out of the leaves, then chop up the stems into bits and shred the leaves into approx. one inch pieces. (Don’t forget to chop off the nasty end of the stem)
2. Chop up your onion, not super small pieces, mind you. Also, chop your garlic, make those into small pieces.
3. In a pan, heat up some olive oil and toss in your chard stems, onions, and garlic. Cook ‘em up.
4. After those finish cooking most of the way, toss on the leaves. You may want to squash them down and put a lid over the pan. Once the leaves wilt, toss all the stuff in the pan into a bowl off to the side.
5. In a different bowl, whisk your eggs. Add salt to taste.
6. Take your pan (you can use the same one) and melt your butter. Then pour your eggs into it. Cook them for a tad, then add in your stuff from the bowl.
7. Cook until the egg is mostly firm but still a little wiggly on top.
8. Put the pan into your broiling oven! Cook for about 2 minutes.
9. Remove pan and sprinkle on your feta. Put the pan back in the oven for about another 2 minutes.
10. Now your frittata should be all cooked egg-wise, slightly goldeny, and feta slightly melted/gooey.
Hooray! Let it cool and serve it with it. Or just eat it yourself…
I Blame My Mother
Oh mother. I love her dearly. But she didn’t take me to Joann’s this morning, hence my reason for pouting. :( She told me she’d take me tomorrow morning… Fine, fine, fine. She told me I wouldn’t do anything with it tonight because I was babysitting anyways… not the point at all.
So dinner last night. It was delicious, mostly because I’m a sucker for quinoa, feta, tomatoes, chickpeas, and Mediterranean food. (Yes, we could sum it up to say that I’m a sucker for food.) We had…
1 cup quinoa
2 cups water
1/4 cup olive oil
1/4 cup lemon juice
1/2 cup of chickpeas (I just tossed handfuls in, though)
1 cucumber chopped (or pretty much, however much cucumber you want)
2-4 tomatoes (depending on how many you want)
1/2 container of feta (or again, how much you want)
1/4 cup shredded carrots (your choice)
1. Put your quinoa and water in a saucepan (add a pinch of salt) and bring to a gentle boil, then reduce heat so it simmers. DO NOT LET IT BURN! Watch your quinoa and when the grain seems to separate (or however you personally can tell) take it off the heat and scoop it in a bowl to cool. (you can shove it in the fridge too)
2. Chop up your cucumber, tomatoes, feta, shred your carrots. Have your chickpeas nearby.
3. Now here, my original recipe said to combine all your veggies and such and then add the olive oil, lemon juice, and salt. But if you’re lazy like me, just throw them all in the quinoa bowl.
4. Mix ‘em all up. Add some more tidbits of lemon juice and olive oil if it fits your fancy, it usually fits mine. Some salt tossed in. Use your good judgement.
Delicious! Try not to eat it all before it gets to the table for you family…
There you have a quinoa salad. I have sadly come to the point in cooking where I don’t really measure things to specifically, just sort of toss them in. Except for spices, because those can throw the whole recipe WAY off. Maybe I’ll type up the recipe from the other night too…
http://stuffnoonetoldme.blogspot.com/2010/06/23.html (direct link to post)
http://stuffnoonetoldme.blogspot.com (original website— check it out!)
Because I currently have the insatiable urge to cook and bake things, I thought I’d share a compilation of recipes I’ve found.