This is a pretty fancy famous frock, a black shift dress with side zip and sheer yoke.
This used the same fabric as the glasses dress.
2m of black suiting
1m of sheer black fabric
I was quite worried about sewing the sheer fabric again as it was going to be really visible and needed to be done perfectly.
It turned out fine though: I used a number 9 needle, matched the tension and sewed very slowly.
The pattern wasn't entirely clear which way around the top should be attached to the collar and I had to cut another out. the long edge is for the collar.
The side zip is a better fit for my square shoulders but a lapped zip is still in the nemesis category of zips. I hate zips. I hand sewed this one before machining it.
This is the first more fitting dress that I have made from the book and I found out that I'm a smaller size than previously thought- S. So I had to take in the side seems and redo the zip. I'll have to cut down the skirt pattern if I make the dress again.
Overall, I'm pleased with how it's turned out and it came together pretty quickly and easily.
Below is the original dress and the dress from the pattern book.
A delicious summer lunch!
4 x eggs
140g of green beans
150g cherry tomatos
1 tin anchovies
70g black olives
half a cucumber
2 x 400g cans of mixed beans
The juice of 1 lemon
4 servings of cous cous
Hard boil 4 eggs. Pour a splash of oil into a bowl with the balsamic vinegar and lemon juice. Add the beans to soak.
Chop the vegetables.
Cover the cous cous with the same volume of water and wait until it is cooked.
Chop the eggs.
Mix all the ingredients together and serve.
A delicious and low calorie supper (613)
Taken from BBC Good Food
I've been looking for tasty low calorie lunches because I'm bored of all the soup and ravioli options my local Sainsbury's has. This is about 300-400 kCal and is really tasty.
1 small (1kg) butternut squash
1 red onion
240g dried lentils vertes
1tsp wholegrain mustard
1tbl spoon balsamic vinegar
100g bag of spinach
12 cherry tomatoes
40g cheshire or other crumbly cheese
1 tsp of chopped nuts for crunchiness (I used walnuts)
Chop the butternut squash and onion and roast it in oil, 4 cloves of garlic, pepper and thyme for 40 minutes at 180. I needed two roasting dishes.
While that's going cover the lentils in cold water and bring to the boil. Boil for 10 min with the lid on and then leave to simmer with the lid off, topping up with hot water from the kettle while the roasting continues.
Mix 1 table spoon of balasamic vinegar, 1 tea spoon of whole grain mustard and 2 table spoons of water to make the lentil dressing.
Chop the cherry tomatoes, walnuts and grate the cheese.
Strain the lentils and mix with the dressing. Scoop everything onto plates and serve.
If you want to serve this other two days, you can store half the cooked lentils and roasted veg in the fridge and heat them up in the microwave before adding the cold ingredients.
You rip what you sew!