ShE's NoT yOuR aVeRaGe MoM: A stitch in time (or several!)

Thursday, September 23, 2010

A stitch in time (or several!)

Modeling my new dress with shoes and belt

Yes, yes... I know that I missed my daily bog post yesterday, but honestly I did get a few things accomplished! I have noticed that I had amassed quite the pile of sewing projects and since we're closing in here on Halloween (yes, it will be here before we know it! EEEK!) and I have like 4 or 5 costumes I need to work on, I decided I should clear out some of my other projects first!
First project was a shirt that I purchased and wore once and then inevitably shrunk in the wash...(good job, I know...) and I loved the styling and the fabric of the shirt and I loved the color as well. So, rather than toss it, I thought I'd do a little "New Dress a Day" action (click the link to see what I'm talking about) and revamp it instead! I cut off the bottom of the shirt to even it up and stitched together a skirt out of a $1 remnant I had that matched perfectly and attached it to the shirt. Wow! Instant dress! I also took part of the material I took off the bottom of the shirt and fashioned it into a rosette that I attached to a headband to be all matchy-matchy and voila! Just took 20 minutes to complete too!

The next project was a dress for my friend's baby girl, I had this all ready to go and it took maybe 15 minutes to put all together. I took a sleeveless little onesie and cut off the bottom at empire waste length. I then made a skirt out of some leftover gingham I had and attached a matching length of ribbon to the top. I then sewed the skirt to the top of the onsie and I intended to reattach the bottom of the onsie, but the length of the skirt was so cute with the ribbon, I decided to leave it as is. I finished it up by making a cute bow with some more ribbon and attached it to a stretchy headband! It turned out so cute! ;0)
The last project I actually completed in about an hour last night , it was a top for my daughter . I had some left over material leftover from a project a couple of weeks ago and decided to put it to good use by attaching it to a t-shirt for my daughter. of course, we couldn't stop there though! She loves anything with netting and I had some purple netting. I started by attaching some of the leftover material from the bottom to the netting and attached that to the leftover bottom of the t-shirt I had cut off. I then attached that to the shirt in a diagonal way, you know eighties punk style! It turned out so cute and what a great way to dress up a t-shirt that bought off clearance for a buck!

I've been a sewing and I have several other things to sew and I promise I'll share them with blog-land too! ;0)


Adorable baby dress for a friend!

Punky top for my daughter!

all stitched up!

2 comments:

Katrina said...: Super cute pink dress!!! I need to do some recycling with some of my clothes!; September 23, 2010 at 11:56 PM
jgirl said...: Thanks Trina! I love the pink dress, it turned out great! ;0); September 24, 2010 at 9:58 AM

qUiCk ReCiPe GuIdE

Being Gluten-free rocks!

Honey Lemon Barbecue Sauce (gluten-free)

3 tablespoons clover honey
1/2 cup lemon juice
3 tablespoons worcestershire sauce
3 tablespoons brown mustard
1 tablespoon garlic powder

Recycled Chicken Enchiladas (gluten-free)

2 to 3 pieces of leftover cooked chicken
small can of diced green chilies
1 lrg green onion (chopped)
1 can black olives (halved)
1 can black beans
1 can authentic red chile enchilada sauce (Las Palmas)
1 package corn tortillas or Frito's corn chips or 5 minute rice
2 to 3 cups of shredded Mexican blend cheese
sour cream

Heat chicken, green chilies, and onion in skillet over medium heat...stirring occasionally. Add black olives and black beans and red chile sauce, simmer for 10-12 minutes on medium/low heat. Wrap in corn tortillas and cover with cheese and bake at 350 for 25-30 minutes. Serve with sour cream. OR serve over bowls of Frito's corn chips, cover with cheese and sour cream. (kid friendly) OR serve over instant rice with shredded cheese and sour cream.

Ham and Potato Soup (gluten-free)

1/2 large onion (chopped)
1/4 margarine or butter (soy butter works as well)
2 tablespoons Bob's Red Mill all purpose flour (gluten-free)
1 tsp salt
1/2 tsp pepper
2 tsp garlic powder
1 tsp dill
2 cups water
4 to 5 medium red potatoes
1 lb cubed ham (or turkey ham)
2 cups milk (dairy or soy)

In the bottom of your large soup pot combine margarine and onion and saute till onion is translucent. Remove from heat and stir in flour, salt, pepper. Add water and potatoes and return to medium heat. Stir in milk and bring to a boil letting simmer about 5 minutes or until sauce starts to thicken. Add cubed ham and garlic and dill and reduce heat to low, cover and let simmer 25 to 30 minutes. Stirring occasionally. Serve when potatoes are no longer firm.

Pumpkin Bread (Gluten-free)

(I actually converted this recipe from a traditional pumpkin bread recipe, if you don’t need gluten-free just use regular all-purpose flour and enjoy)

1 can (15 oz) of pumpkin (not pumpkin pie mix)

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons pure vanilla (not imitation)

4 large eggs

3 cups Bob’s Red Mill Gluten-free All purpose Flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon baking powder

½ raisins or chocolate chips if desired

Move oven rack to lower position to ensure tops of loaves will be in the center of the oven. Preheat oven to 350 degrees. Grease bottoms only of (2) 8 ½ x 4 ½ x 2 ½ loaf pans or (1) 9 x 5 x 3 loaf pan, (Pam spray works)

Mix Pumpkin, sugar, oil, vanilla, and eggs in large bowl till blended. Stir in the remaining ingredients (minus raisins, or chocolate chips) until blended. Stir in raisins or chocolate chips. Divide batter evenly between pans.

Bake 8 inch loaves 50 to 60 minutes, 9 inch loaf 1 hour and 10 minutes to 1 hour and 20 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes on wire rack.

Loosen sides of loaves from pans. Remove from pans and place topside up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.

The best vegetable soup ever, no kidding (courtesy of the Today Show) *this recipe is naturally gluten-free as well!

Mark Bittman, New York Times columnist and author of "The Food Matters Cookbook"

Ingredients

3/4 cup olive oil, more or less
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
Salt and freshly ground black pepper
1 bunch parsley, washed and chopped, thick stems discarded
2 or 3 cabbage leaves, chopped
1 bunch chard, preferably white, washed and chopped
1/4 cup tomato paste
2 cans white beans (such as cannelloni) with their liquid if possible

Preparation

Put about a third of the olive oil in the bottom of a deep pot and turn the heat to medium.

Add half the onion, carrot and celery and cook, stirring occasionally, until they soften, which takes about 10 minutes.

Add about half of the remaining oil and repeat the process, seasoning with salt and pepper as you go.

Add the remaining oil with the parsley, cabbage and chard and cook, stirring occasionally, until everything is softened but not browned.

Add the tomato paste and stir.

Mash the beans so that they're about half mashed and half more-or-less whole. Add this mixture to the pot, along with any bean cooking liquid and enough water to make the whole mixture stewy but not watery.

Continue cooking, tasting and adjusting the seasoning as necessary, until all the vegetables are very tender and the soup is hot. Serve hot or warm.

Serving Size

Makes about 10 servings

Impossible Pumpkin Pie

3/4 cup white sugar
1/2 cup gluten free baking mix ( I like Pamela's)
2 table spoons margarine
1 13 oz can evaporated milk (or 1 1/4 cups Coffee Rich)
2 tea spoons gluten free vanilla
2 eggs
1 16 oz can pumpkin
2 1/2 tea spoons pumpkin pie spice

Preheat oven to 350. Beat all ingredients until smooth-1 minute in blender. Pour into a lightly greased 9 or 10 inch pie pan. Bake until knife inserted in center comes out clean, checking at 45 minutes.
Optional: add 3/4 cup chopped pecans in mixture before pouring into pan. Garnish with whipped cream.

ShE's NoT yOuR aVeRaGe MoM

Thursday, September 23, 2010

A stitch in time (or several!)

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