One More Before You Go

Before I officially folded up the tissue for Simplicity 3678, I sewed up one more with this 1 1/2 piece of ITY knit from Fabric.com.  I seldom ever order from them and when I did this summer I only liked 3 of the 6 items in my order.  Even with "free shipping" that's not a good enough ratio for me so please, don't let me do that again.  Yes, I know they would refund my money but shipping it back at my expense sort of wipes out most of that benefit.  

This was one of the knits in the box.  I like the colors but the scale of the print meant that I changed my plans from a knit top to this dress.  I eked out this sleeveless version of Simplicity 3678 with about two inches of fabric to spare.  To make it look a little different I added a braided trim that I made using my Fast Turn tube turners, a purchase from Nancy's Notions many years ago.  These tubes and little wire pulling hook make turning tubes easy and quick.  I recall years ago turning tubes of fabric using the old "safety pin worked through the tube" method....what a PITA.   Nifty little notion to make the job easier.

I like the texture on the dress.  I think a larger version of this braid would also look nice as the midriff band on another version....but that won't be happening soon.  I have folded this one up and am ready to move on to something new.
Here's a great fast turn tube demo if you've never seen them.

Thanks to everyone who made such nice comments on my last post.  Since recipes are just as much fun as sewing, here are two more that I'm taking to our picnic and dance this evening.  It's our very favorite band so we'll be dancing the night away under the stars.
First is this new dish that I got from the New York Times last week.  I did have to buy "pomegranate molasses" at Wegman's but it turns out not too difficult to find if you have a large grocery store or Whole Foods nearby.  It adds a zesty sweet and sour flavor.  Now I know the ingredient that I enjoy in Lebanese and other Middle Eastern cooking.   Fresh tomatoes and eggplant and some chickpeas and yummmm.

New York Times image

Sweet and Sour Eggplant, Tomato and Chickpeas

I don't have pictures of my own version of these next treats so I'll link you to a food blogger with much better photography skills than mine.  Now, it you are on diet or a no sugar/flour food plan, then you may want to stop reading here.  I understand and admire you.  Part of my own particular food/weight challenge over the years has been finding balance in my life.  So when I started a program more than a decade ago to lose weight and find some serenity around food, I found a program of spiritual, emotional and physical balance which still works for me.  Part of my food plan therefore is allowing myself dessert once a week when it fits into my active lifestyle.  This is my treat for tonight, Cook's Illustrated Perfect Chocolate Chip cookies.  I don't feel deprived, I get to share them with friends who will be there also and now you can try them and see what you think.  Oh, I make about 30 smaller cookies and bake them for 11 1/2 minutes.

Published May 1, 2009.   From Cook's Illustrated.

WHY THIS RECIPE WORKS:

Our perfect chocolate chip cookie recipe had to produce a cookie that would be moist and chewy on the inside and crisp at the edges, with deep notes of toffee and butterscotch to balance its sweetness. Melting the butter gave us the chewiness we were looking for. Cutting back on the flour and eliminating an egg white also improved texture and brought the brown sugar flavor to the fore. To give our chocolate chip cookie recipe the crisp edges and toffee flavor we wanted, we let the sugar dissolve in the batter for 10 minutes, then baked the cookies at a high temperature so the edges darkened while the centers stayed soft.

MAKES 16 COOKIES

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.

INGREDIENTS

• 1 3/4cups unbleached all-purpose flour (8 3/4 ounces)
• 1/2teaspoon baking soda
• 14tablespoons unsalted butter (1 3/4 sticks)
• 1/2cup granulated sugar (3 1/2 ounces)
• 3/4cups packed dark brown sugar (5 1/4 ounces) (see note)
• 1teaspoon table salt
• 2teaspoons vanilla extract
• 1large egg
• 1large egg yolk
• 1 1/4cups semisweet chocolate chips or chunks (see note)
• 3/4cup chopped pecans or walnuts, toasted (optional)

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. 2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
4. 4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
5. 5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Eat Live Run food blogger with CI Perfect Chocolate Chip Cookie recipe  You might like the step by step pics on this blog entry.


Happy weekend, everyone.

Something old, something new...

I think I love this pattern....no, I absolutely positively love this pattern.   I made it back in May as a dress for the first time (Simplicity 3678 in a solid color with more details ) and last week I wanted a lighter weight summer dress.  Here it is!  No zipper and the hardest part is marking and then pinning the darts. 








Speaking of darts, I did have to do a FBA and spread the pleats to do that:

I mark my pleats with Saral tracing paper then at my cutting table I pin them together before moving the pattern pieces over to my machine.  Years ago when I was sewing I was much less careful about marking and handling my pattern pieces and my results were less than pleasing.

 I used a large print ITY knit from the Northern VA Sewing Guild NYC visit to Kashi at Metro in May.  For some hem weight I used my coverstitch machine and did two rows of hemming on the bottom and sleeves.  

It's the kind of dress that can go to church or dinner with some accessories but can also run errands with flats and be wonderfully comfortable.  Next on my list is a sleeveless version to wear with my collection of little cardigans.  Have I said that I love this dress pattern?


Ok, since this pattern is now officially an oldie and a goodie, here are two things which are new and are goodies.  Remember all those peaches from last week?  Not all of them turned into peach preserves.   (Oooh, you should taste the the second batch of those preserves.  I added a dash of Penzey's Spices  Double Vanilla  Penzey's  at the very end...peach vanilla perfection!)  
Here's what else I made with the peaches since we had plans to return to our outdoor picnic and dancing venue on Saturday night.

The recipe is a little fussy since it's from CI but it's the best peach cake I've ever made.

SERVES 8 TO 10

To crush the panko bread crumbs, place them in a zipper-lock bag and smash them with a rolling pin. If you can't find panko, 1/4 cup of plain, unseasoned bread crumbs can be substituted. Orange liqueur can be substituted for the peach schnapps. If using peak-of-season, farm-fresh peaches, omit the peach schnapps.

INGREDIENTS

• 2 1/2pounds peaches , pitted and cut into 1/2 inch-thick wedges
• 5tablespoons peach schnapps
• 4teaspoons lemon juice
• 6tablespoons plus 1/3 cup granulated sugar
• 1cup (5 ounces) all-purpose flour
• 1 1/4teaspoons baking powder
• 3/4teaspoon salt
• 1/2cup packed (3 1/2 ounces) light brown sugar
• 2large eggs
• 8tablespoons unsalted butter , melted and cooled
• 1/4cup sour cream
• 1 1/2teaspoons vanilla extract
• 1/4teaspoon plus 1/8 teaspoon almond extract
• 1/3cup panko bread crumbs , finely crushed

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.
2. 2. Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.
3. 3. Spray 9-inch springform pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.
4. 4. Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.
5. 5. Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve

The unfortunate unexpected part was that we were thunderstormed out of going so we had to stay home with cake, homemade whipped cream and DVR'd episodes of "Rescue Me." Am I the only one who gets weak in the knees at that bad boy Dennis Leary?  I blame  my early years of Catholic school where I learned to love wise-acre, smart-mouthed Irish Catholic rebels. 
Since we spent our carbs on dessert, we had a low carb dinner with these great Thai Lettuce wraps.  The recipe is scrumptious and the best part is the terrific peanut sauce.  I've made several peanut sauces over the years and this one is my favorite.  

 The recipe source:  The Cheeky Kitchen Blog

 Thai Chicken Lettuce Wraps

Serves 6 as an appetizer or 3-4 for dinner, alongside quick fried rice or noodles.

• 3 Tbsp lime juice (from 2 fat limes), divided
• 1 Tbsp lime zest
• 2 Tbsp Thai red curry paste, divided
• 6 Tbsp brown sugar, divided
• 3 lbs chicken breasts, thinly sliced
• 1/4 cup water, plus a few tablespoons
• 1/4 cup smooth peanut butter
• 2 cloves garlic, chopped
• 1 shallot, chopped
• 2 Tbsp soy sauce
• 1 Tbsp fish sauce
• 1/2 small cucumber
• 1 small red pepper
• 1 head boston or butter lettuce, washed and separated into leaves

Make marinade.  In a food processor, whiz 1 1/2 Tbsp lime juice, 4 Tbsp brown sugar, and 1 Tbsp red curry paste.  Pour into a large bowl and add chicken slices to the bowl.  Toss well to coat evenly and set aside for at least 10 minutes (up to an hour).

Make peanut sauce.  In same processor bowl (no need to wash it out), add remaining 1 1/2 Tbsp lime juice, all the zest, remaining 1 Tbsp curry paste, remaining 2 Tbsp brown sugar, water, peanut butter, soy sauce, garlic, and fish sauce.  Whir until smooth and combined, about 30 seconds.  Pour into a small serving dish and set aside.

Assemble fixin’s.  Wash red pepper and cucumber.  Slice each into thin, long strips (think of a french fry – you want them to lay alongside the chicken strips neatly in the lettuce wrap).  Wash the lettuce and carefully separate each leaf, taking care to leave them whole.   Arrange lettuce, peppers and cucumbers on a platter with the peanut sauce.

Grill chicken.  In a grill pan (alternatively, thread onto skewers and grill outside), grill chicken strips for 1-2 minutes on each side or until well caramelized and cooked through.

To serve, use a lettuce leaf like a tortilla to wrap up 1-2 chicken pieces, a slice of cucumber, and a slice of pepper.  Drizzle with peanut sauce, roll up, and serve.

OK, enough of my favorites today.  I'm working on a new pattern and will be asking your opinions in another post.

Shirt Making Helpers

Kwik Sew 3422

It's been a beautiful summer day here, warm and sunny but low humidity.  Perfect for finishing Mr. Lucky's latest Kwik Sew shirt.  I thought I'd share a few tools that I use in the sewing room to make things a little easier and nicer along the way.  I sew on a Viking 770 machine which has a wonderful automatic buttonholer.  I had to make six simple buttonholes on this shirt and wouldn't you know it, on number three, my machine started malfunctioning.  What I like about the Viking buttonhole is that the first thing it does is straight stitch the length of the buttonhole left side, then zig zag back to the starting point, straight stitch the right side of the buttonhole, bar tack at the far end then zig zag once more to the starting point, bar tack at the end and it's done.  But on buttonhole number three my machine kept sewing straight....and sewing straight....long past the buttonhole size selection.  After two repeated attempts, I did what every computer owner knows to do....turn off the machine, wait 20 seconds, turn it on again and it reboots perfectly.  Guess it was just having a cranky moment since it wasn't allowed outside on such a lovely day.
I mentioned some tools I use to make them look nice.  One is this sewing gauge which spaces the buttonholes perfectly for me.

The other is Solvy stabilizer.  I use it on the top and bottom of my buttonholes and it stabilizes the stitches nicely.   I merely tear away the excess before cutting open the buttonhole.

Finished buttonhole with Solvy still in place

Speaking of cutting, I do use a small cutting device, this chisel and block that I believe I bought from Nancy's Notions.  It make a slim, neat cut and lessens the chance that I'll cut into those side buttonhole stitches.  

Before I cut the buttonholes open I usually use Fray Block on the back threads but I happen to be out of it right now.  It's on my Joann's buy list and I can always add it to the cut buttonhole later.  I find that the Fray Block really helps keep the buttonholes on Mr. Lucky's shirts stable and less likely to wear with use.

Parting shot is how I'm spending much of the next two weeks...canning.  We picked 1/2 bushel of peaches on Wednesday afternoon at our favorite Pennsylvania orchard.  Peaches need to be eaten and used rather quickly which is just what we've been doing.  Here's my first batch of preserves for 2011, low sugar chunky peach jam.  Our own garden has been terribly disappointing.  Two tomatoes for us, six for the squirrels despite chicken wire and netting.  And I must be the only person who can't get zucchini to grow.  My plants and flowers are wonderful but no squash.  Do you think the squirrels are taking those also?
Off to the Little Italy outdoor movies on this glorious summer night.  This evening it's Daniel Day Lewis and a terrific cast of women in "Nine."   I hope it's as sultry and spicy as I imagine.  Hope you are planning on some enjoyable times this weekend as well.  Thanks so much for reading and commenting or rating.   We may never meet in person but this is the next best thing to being there.

Are You Pinterest-ed?

First of all, how did I spend my "spare" time before the internet?  Yikes!  I've always been an eclectic reader which is one of the reasons I love libraries and thought Borders was heaven when they first opened in our town.  I was always scribbling notes to myself about some new book to check out, CD to try.    When cable TV started I taped sewing, craft and home improvement shows each day and filled my head with potential ideas.  Same thing when computer "bulletin boards" first gave me regular daily exposure to wonderful seamstresses around the world who shared their ideas, techniques and inspiration.  Then the internet exploded with pictures and videos and websites and blogs and sometimes I feel like my head could explode with information.  Now I have a new passion, my electronic bulletin board or notebook, Pinterest.com.  I try to limit my exposure and my "pins"....one thing I have learned with age is that too much is not necessarily a good thing after all.  But I love having a place to stop and mark some marvelous idea, whether it's a fashion design detail, embellishment technique, project for the house, new recipe or gift instructions.  So, are you interested in Pinterest....or is is too much of a good thing and not worth more computer time for you?
Ok, if you insist.  I'll show you mine if you show me yours...
Jane's Pins

Fiddle Faddling Around

Yes, I have just spent four days frittering my time away and it was wonderful.  Mr. Lucky and the two dogs and I drove three hours out to Western Maryland and stayed with wonderful friends at their cabin on Deep Creek Lake.  Lots of walks, dock sitting time, eating drinking, chatting and lazing away a few summer days.   There's something so beautiful and comforting about sitting where the land and the water meet, just enjoying the passing of time.  

WWII British Civilian Economy Poster

Now that I'm home I'm doing some needed alterations.  I have several pairs of capri pants that I have been calling my "middle aged shorts."  They've never been a particularly flattering look on me but they've been fine for around the house and dog walking in the neighborhood.  Well, this summer, like last summer, has been plenty hot and now those capris are Bermuda shorts length.  I cut off about five inches and re-hemmed them.  They feel cooler and I think the proportion is better.  




I have also finished the latest Kwik Sew skirt for Mr. Lucky... except that I need six plain buttons.  I have several organizing cases full of buttons in all shapes, colors and sizes...none of them six plain men's shirt buttons, of course.  That's just one of the reasons I have stoped stashing buttons.  

Here's the collar cooling on my sewing ham.  This Kwik Sew pattern has a collar stand and I've been trying a different collar technique each time I sew it.  This time I used the tutorial that Debbie and Belinda put together. collar and stand directions It was ok for me but just ok.  Part of the problem was the poor quality of this fabric which feels very much like cheap quilting cotton.  But it has a California vintage map theme for my California guy.  Next planned shirt is a beautiful silky cotton shirting that will be vastly different and more enjoyable to sew.  

Part of the long weekend frittering included finishing the latest Jodi Picoult book.  I enjoy her contemporary themed novels tremendously and appreciate what she was trying to accomplish in this one.  But despite my own political and social leanings that match hers, I felt that she got herself into a contradictory dilemma with her characters and had a hurried unsatisfying conclusion.