Nicole

Ha! Who knew there was still some of it out there! It’s a nice quality, so I can see why a shirtmaker would like it.

Are you going to tackle the two-piece sleeve placket? It does look nice if you have the patience to fiddle with it.

She did! Around a mouthful of breakfast cereal, too, it was great.

She said flabbergasted? Love!

Jill, I did just this when I made my Evel Knievel jumpsuit, and I’m sure Jessica did the same with her Beat It jacket. Both are on the blog if you search for those key words.
To make it work I think you’ll need to take out the V though, as otherwise it would pull badly (and pucker at the bottom) when it’s closed. If you fill in the V part then you…[Read more]

Ooh, looking forward to checking it out, thank you!

https://www.flickr.com/photos/hemoglobinhummingbird/8724496978/

-Hey, it’s raining, don’t forget your raincoat.
-I’m so excited to show my teacher my Paris raincoat!*
-Don’t forget to tell her your mommy made it.
-You made it? (eyes wide, mouth open)
-Ha! Are you impressed?
-I’m flabbergasted.

This coming from a kid who complains to me about…[Read more]

@vothgirl & @rhythm thank you for the links, I’m always on the look out for a good pie crust recipe.

I often do the “shape in a disc and freeze” an extra pie crust (I make mine in a food processor and I often make extra pie crust to justify the hassle of having to wash it), but I find even the process of taking it out and thawing it before…[Read more]

@vothgirl & @rhythm thank you for the links, I’m always on the look out for a good pie crust recipe.

I often do the “shape in a disc and freeze” an extra pie crust (I make mine in a food processor and I often make extra pie crust to justify the hassle of having to wash it), but I find even the process of taking it out and thawing it before…[Read more]

I use this recipe for pure crust -http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/

No freezing required, turns out great!

I use this recipe for pure crust -http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/

No freezing required, turns out great!

I use this recipe for pure crust -http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/

No freezing required, turns out great!

I think the texture of the pie crust would be better if it was frozen prior to baking. I use this recipe:
http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

and it’s fantastic – freezing actually improves the texture and makes it more flaky! I often make a couple extra and freeze them as flattened balls in ziploc…[Read more]

I think the texture of the pie crust would be better if it was frozen prior to baking. I use this recipe:
http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

and it’s fantastic – freezing actually improves the texture and makes it more flaky! I often make a couple extra and freeze them as flattened balls in ziploc…[Read more]