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| Gingham Ruffle |
When all is said and done, the two dresses I've worked on back to back will have used up fifteen yards of fabric and seven yards of lace. I really haven't gotten too much done other than cut out the fashion fabric. The pattern matching required was holding me up. I _think_ I've got it right. I've gotten the darts sewn, the lining bust and midriff together, and of course, I'm using the zigzag-over-dental-floss method to gather the bottom ruffle.
Oh yeah, and Friday was my first farm share pick up of the year. No, the brussell sprouts were not part of it, but I though I'd share the ONLY way that I'll eat them. Cut into quarters, lay in a single layer on a pan with a light coating of olive or grape seed oil and kosher salt to taste. Roast in the oven at 375F until crispy around the edges.
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| Eat, Enjoy |
P.S. The fact that Gertie's New Book is being released on the anniversary of my mother's death put a damper on my enthusiasm. *sighs*
