Strolling Cape

March Break helped me to finish my March make early! Hopefully, that means I’ll be able to sew something else this month. I’m working on another pair of Hudson pants for a friend.

I’m pretty happy with this Liesl + Co. Woodland Stroll Cape

 

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Digital pattern. Download, tape and cut out yourself. 

 

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I chose the small size but I think the buttons pull it in too much at the sides. I can move them out though. I think I’d make the medium if I was to do it again or do the small with extra length. I’m not sure I love the big matching buttons on the side either. I’d consider making them smaller and really blending in with the fabric. Overall though it’s a super cute quick, lined number that I can see wearing lots. I picked up the fabric cheap at Fabricland on sale. The tweed actually has a hint of sparkle to it. I decided to jazz it up with some extremely soft and silky fuschia…

 

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Gigi is so helpful when I want to cut out.

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Getting ready to cut the cape back.

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Pretty, soft lining.

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Ironing out the left front after turning with lining in.

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Quick lining!

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Finally got my dress form out of the shed. Cute eh!

Finished photo shoot…

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March Break Love

For once I feel quite good about what I accomplished over the break. There is nothing worse than feeling you slept the week away! I got up to some great sewing this week as well but I’ll share that later. For now, you’ll have to check out the magazine recipes I tried.

From Milk Street (March-April 2018):

Gruyère and Chive Omelet with Mustard Croutons p.4.

This seemed an odd recipe at first with the croutons in the middle of the omelet but if you think about it it’s just like eating it with toast. This recipe was truly dreamy and I’ll be making this one again for a quick weekday meal…

 

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Egg whipped with chives.

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Croutons soaked in a white wine reduction with grainy mustard and then fried. YUM!

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Serve with a green salad for the win!

In Rome, Broccoli Is a Sauce, Not a side p.7

Broccoli sauce, weird you say? Yup, a little bit but packs a flavour punch. Broccoli stalks are whizzed up into a sauce with seasonings. I’m just annoyed I didn’t think to make it for St. Paddy’s day. Next year…

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From Bon Apétit (March 2018):

Salted Caramel Chocolate Tart p.22

Very sadly I was not a fan of this tart and it took AGES to make! I think I prefer something sweeter. The crust was a bitter chocolate, the caramel was yummy but lacking something and, my fault, I didn’t use the best chocolate on the top so it tasted flat as well. Oh well, they can’t all be winners. The only thing good about this recipe was I got to practice making caramel and that is never a bad thing…

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An excellent method for getting tart pastry in the pan. Not like doing a pie crust where you roll the dough on the pin and lay it on top of the shell.

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Reserve dough off the edges to fill cracks after the blind bake.

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Clearly, my second attempt on the right was correct. You really do need to almost burn it. That light coloured goodness still tasted a treat.

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Looks good, right. I know! So sad it didn’t have the flavour for me.

Twice-Roasted Squash with Parmesan Butter and Grains p.89

Soooooooooo tasty. As the weather this break was horribly grey and depressing I felt ok making this fall-like recipe…

 

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Roasted Squash for the parmesan butter mash.

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Filling. Used farro but I think quinoa would have been nicer.

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Saving the best for last…

Spiced Sweet Potato Sandwich with Feta P.63

Holy cow, this was the sandwich of champions. I can’t express the awesomeness of this sammy! It had a layer of feta, roasted sweet potato, lemon and garlic mayo, pickled red onion and beets and fresh herbs. I can still taste this dreamy concoction…

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I have to make this again soon! Yum, yum, yum.

 

 

March Break Kickoff

March Break is upon us! I’ll be home to witness a lot more daytime kitty antics! I’m looking forward to a weekend of sewing (check out the Spool and Spindle destash sale this weekend), cooking, reading and relaxing. We haven’t ever felt we should go away for March Break. I know it would be wonderful but our summers are precious and we make the most of them, so don’t feel sorry for us lol. July will be here soon enough.

In case you want to make the most of cooking this break you can pick up my new magazine pics. I did get the new Milk Street and Bon Apétit but they are quite meat heavy this month. There is a delightful salted caramel chocolate tart in Bon Apétit though so it may have just been worth getting…IMG_3152IMG_3153IMG_3154IMG_3168

I’m excited about the Side-Dishes one especially. As veggies that is often our main meal. It’s also nice to have new sides to offer up guests. I’m looking forward to some of the potato recipes. Maybe the Cut the Sugar mag will help us get summer ready lol!

February Garment

You’d think I could sew more in one month than this poncho but whatever!

I’m really digging this little number. The Popover Poncho by April Rhodes, too cute!…

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I picked up this fabric on sale at Fabricland. It was exactly what I was after for this project. IMG_2914

It was supposed to have this bias binding from the neck fabric, navy jersey knit, around the bottom edge but in the end I just decided to serge and turn up the hem.IMG_2913

Love the cute pocket. It was fun to fussy cut the pattern I wanted.IMG_2916

Always fun to try something new. I opted for the grommet eyelets for a more professional look instead of doing buttonholes. It was super easy!IMG_2923IMG_2924IMG_2926IMG_2928

Love…IMG_3033IMG_3036

Also, love the friends that helped/hindered my sewing progress…IMG_3034IMG_2911IMG_2912

March will be some summer dresses. I’m feeling the stress of getting them ready for July so I need to make a start.

 

Jan-Feb Food Magazine Wrap Up

I know I say this all the time but how did 2 months just whip past! It really frustrates me that I don’t have magical powers to slow down time.

Anyways, March mags are cropping up at Costco (I keep forgetting that Costco is a great cheap option for magazines) and Chapters so I better share some of my food adventures from the last couple of weeks. Look out tomorrow for my February sewing make.

First, I finally made a few things from Bake: The British Issue…

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Tradition scone recipe with currants. Noticeably missing the clotted cream. Come on Canada get with the cream scene!

 

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Truthful, I was not thrilled with most of the recipes I tried. What I will keep though is the extended section in the middle of the magazine with “must-hit spots in the capital city”. With my lovely husband being British we are lucky to get to London regularly. My time in London usually involves dragging said wonderful, compliant, trained husband to every foodie shop I learn about in the London area. I don’t think he suffers though because it helps us explore like a local and eat well! On pg. 58 I was reminded to check out Spitalfields Market and on pg. 58 Violet (a little bakery, she also has a cookbook). The scone recipe I tried was nothing to write home about. I STILL MAINTAIN THAT THE BEST SCONE RECIPE IS FROM EDNA STAEBLER’S FOOD THAT REALLY SCHMECKS. Amazon link here, an oldie but a goodie. The Strawberry and Ginger Crumble, pg. 36 was sadly NOT good. Possibly user error but if you know my family you’d know we are crisp connoisseurs! There wasn’t enough liquid, not enough butter in the topping, way too bitter even with the most recommended sugar. The only thing I’ll take away is the idea to put ginger in my regular topping…IMG_3040IMG_3041

I’ll move on to the divine Custart Tart, p.37. Please don’t judge my crust edge. I will definitely make this again. It was creamy perfection. The fresh nutmeg on top was a winner too…

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Keeping with the dessert theme, from The Best Mediterranean Diet Recipes magazine I made the Semolina Pudding with Almonds and Dates p.92. This Middle Eastern pudding treat is right up my flavour alley. Have I mentioned I LOVE saffron and cardamom anything,yup…

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Last, I made one final recipe from the February Bon Apétit. The Wheat Berry Bowl with Merguez and Pomegranate, p.30, minus the sausage of course…

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Excellent!