So yesterday I decided to try out two patterns that have been simmering in my mind for quite a while and I'm happy to report that both of them....with adjustments....are looking to be successful garments this week.
I made my muslin out of a washed print silk dupioni that was far too girly to be a real garment in my wardrobe. Looks like nothing on the hanger but I think the next one will be quite stylish.
The next muslin was even easier and I used the same fabric. It's Vogue 7717, an OOP Sandra Betzina pattern. I normally avoid dolman sleeves and even in this nice pattern, it's not the most flattering look for me. But I like the bias pullover look for a light summery top. Marcy Tilton's newsletter, from years ago, Marcy Tilton newsletter made a reference to this top as a more chic version of the formerly stylish summer camp shirts and I so agree. As she calls it, a non-dorky summer top...I have some lightweight linens and washed silk dupionis that will sew up nicely. But even this simple pattern needs pattern alterations to make it fit me.
I have plenty more to write about but I'll stop and leave you today with just one more picture....like these mock up garments, not very exciting to look at but trust me, there's a a lot of good stuff going on. That's this recipe. Boring to look at but absolutely scrumptious.
Chicken Adobo from this month's Cooks Illustrated Magazine
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Light coconut milk can be substituted for regular coconut milk. Serve this dish over rice.
- 8(5- to 7- ounce) bone-in chicken thighs , trimmed
- 1/3cup soy sauce (I used low sodium version)
- 1(13 1/2-ounce) can coconut milk (I used light version)
- 3/4cup cider vinegar
- 8garlic cloves , peeled and chopped or pressed
- 4bay leaves
- 2teaspoons pepper
- 1scallion , sliced thin (I omitted)
- 1. Toss chicken with soy sauce in large bowl. Refrigerate for at least 30 minutes and up to 1 hour.
- 2. Remove chicken from soy sauce, allowing excess to drip back into bowl. Transfer chicken, skin side down, to 12-inch nonstick skillet; set aside soy sauce.
- 3. Place skillet over medium-high heat and cook until chicken skin is browned, 7 to 10 minutes. While chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves, and pepper into soy sauce.
- 4. Transfer chicken to plate and discard fat in skillet. Return chicken to skillet skin side down, add coconut milk mixture, and bring to boil. Reduce heat to medium-low and simmer, uncovered, for 20 minutes. Flip chicken skin side up and continue to cook, uncovered, until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter and tent loosely with aluminum foil.
- 5. Remove bay leaves and skim any fat off surface of sauce. Return skillet to medium-high heat and cook until sauce is thickened, 5 to 7 minutes. Pour sauce over chicken, sprinkle with scallion, and serve.
Our humble version served with a tossed salad. Ymmmm, that simple sauce was company good.
Leaving you now to sew up that first top and eventually get a picture and review to post. Happy sewing time to all.