I couldn’t wait to get started on my sewing projects after talking about them in the previous post. The first thing I decided to make was from the Oliver+S Ice Cream Dress pattern.
I wanted a quick fix to my sewing needs, so I made the blouse option (view C). It turned out pretty well, although there will be things I pay more attention to the next time around. Not to mention, I started working on it at 5:30am when I didn’t go to bed until 1:30am. I have heard other people mention that they can’t sew at night because of making mistakes. Clearly, that holds true to me as well, except early in the morning.
Here is Baby A modeling her new blouse:
This is her “Cheese so hard it hurts” face that I have been getting in a lot of pictures.
It fits her pretty well, but, well you see, my girl is a little beefy in the chest and arms area. I went with the size 2T and will have to make small adjustments next time for under the arms and chest. I may just go ahead and make a 3T and see how that works out. As always, I love this Oliver+S pattern. I see many variations on this to come in the future.
Trust me, this isn’t my entire stash. I just went through and picked things that would work for Baby A.
I also have these patterns:
My Oliver+S patterns top out at size 3 or 4. Since Baby A turned 2 in December, I thought I should get busy so those patterns don’t go to waste. I have made a few things from Oliver+S before and think the patterns are very easy to use.
It seems like a long list, but I am trying to allot time each day for sewing. There are ‘sew’ many cute things out there and patterns to try! Hehe – excuse the poor craft humor. This makes me think of something I saw on Pinterest. I want to print it and hang it up near my sewing station:
The master bedroom makeover is at a standstill for now. I’m waiting on the fabric to arrive for our headboard. However, the wall stencil project is complete (well, mostly, still need to touch up a few spots). Here’s how it progressed:
BEFORE: Clean, but lacking any character and warmth.
Day One of painting. Tracing the stencil only took an afternoon.
Day Two. At this point, I was beginning to question what I had gotten myself in to. I tend to do this with projects at this stage and usually ask Hubby, “Who’s great idea was this?!”
Day Five. FYI: the Hubs hates that I use barstools and chairs to stand on instead of ladders.
Day Six. Stenciling complete!
As you can see, I cheated a little and didn’t stencil where our headboard will be. I printed the stencil from Jones Design Co and followed her pattern. Very time-consuming, but well worth the end result. The dark square is the sample for our headboard fabric. It is a dark grey basketweave fabric. Can’t wait for it to arrive so I can finish this room and move on to the next.
I hope to purchase it in the near future! It has a ton of great resources and forms used to evaluate the progress of our homeschooling kiddos. Colorado did not require a parent/teacher evaluation, but Georgia does. This will be my first time submitting an eval, so finding this book could not have come at a better time! If you will be doing evaluations or are homeschooling, I recommend you check it out.
We had a very good supper tonight. Each part took over an hour to cook, but was not very labor intensive. As I’m sure you are well aware, I am no food photographer, but I like to have images with the recipes.
2 lbs. ground turkey, chicken, or beef
1 pkg. Knorr’s Vegetable Soup mix
2 egg whites
1 can Rotel (we like Mexican flavor)
1 onion, diced
1 cup uncooked oatmeal
1/2 cup ketchup
Preheat oven to 350 degrees. Mix ingredients, except ketchup, in medium-sized bowl. Pour into a loaf pan coated with oil or cooking spray (or line with tin foil). Pour ketchup on top. Cook for one hour.
Golden Potato and Onion Bake
2 Tbsp. olive oil plus 1 tsp
6 medium onions (2 lbs), each cut in half and sliced
1 can (14.5 oz) chicken broth
3 lbs. Yukon gold potatoes, cut into 1/4-inch-thick slices
Salt and Pepper
1/4 tsp coarsely ground black pepper
3 slices firm white bread, coarsely grated into crumbs
1/2 up loosely packed fresh parsley leaves, chopped
In a nonstick skillet, heat 2 Tbsp olive oil over medium heat. Add onions and cook until tender and deep golden brown, stirring occasionally. Add chicken to broth and cook 1 minutes, stirring. (Recipe can be prepared up to this point a day ahead. Cover and refrigerate onions until ready to use.)
2. Preheat oven to 375 degrees. In a large bowl, toss potato slices with 3/4 tsp salt, 1/4 tsp black pepper and onion mixture. Transfer potato mixture to shallow 3-1/2 quart casserole or 9×13-inch glass baking dish. Cover casserole and bake for 1 hr to 1 hr and 15 minutes, until potatoes are fork-tender.
3. Meanwhile, in same skillet, heat remaining 1 tsp olive oil over medium-high heat. Add breadcrumbs and cook 5 minutes or until toasted, stirring occasionally. Remove skillet from heat; stir in parsley.
4. To serve, uncover potatoes and onions and sprinkle with breadcrumb mixture.
We also had a nice salad with our meal. I used an Apple Cider Vinaigrette that I made up. Here is the recipe for that:
Apple Cider Vinaigrette
6 Tbsp. Bragg’s apple cider vinegar
1 cup EVOO
1/2 tsp. Sea Salt
2 tsp. oregano
1/4 tsp. freshly ground pepper
Mix all ingredients together and refrigerate in a sealed container. Let dressing sit out for a few minutes before using.
Very filling and very much enjoyed by my meat-and-potatoes loving family.