Have you ever had a blog you love, where the blogger suddenly gets some uninteresting and totally encompassing obsession? Like the best way to crush egg shells? And do you, dear reader, sit in your chair wondering how to best say "I appreciate this is your space, but can you please talk about quilting and lipstick again?"* without seeming like some crazy blog fan?
The reason I'm bringing this up is because I adore you, I adore what we have going on, and I want to give you fair warning: I feel a pant-a-palooza coming on. I've always been a pant > skirt girl but have never, ever, found a pair that really fit. I'm a tall lass (5"10) with a size 8 waist and a size 12 ass, and if there was ever anything RTW that could fit me it was probably made in error. Despite the shitty weather (and therefore shitty photos) I am just so damn excited to share these pants with you, because goddamit they fit.
Pattern: Colette Clover
Alterations: Full-butt adjustment, lengthen the leg 15cm, plus other, minor alterations. I also aded pin-tucks to the front of the leg.
Fabric: I've forgotten but it's stretchy, cottony, and was picked by my favourite partner in crime Oliver. I also got to meet the super sexy Sophie (hi!) when buying it.
* All the characters, incidents and places in this quilting & lipstick scenario are fictitious. Resemblance to any person living or dead or any incident or place is purely coincidental. But for realsies, I would read a blog about quilting & lipstick.
Today I'm sharing some ways I use and preserve herbs. Herbs are one of the easiest things to grow: they're delicious, versatile, and a big money saver. Even if you don't grow herbs but find a big, fresh bunch at the markets, why not try one of these ideas?
|via instagram. bouquet include basil (flowering), leaves from corn, parsley, and marigolds.|
When my garden is particularly abundant, I like to take a bouquet of herbs to my friends. Either tie the bottom with twine or store in a mason jar with water for a fragrant and edible centrepiece.
Place finely chopped herbs into an ice cube tray and cover with water. Freeze and then store in an airtight container or bag. Will last for up to 6 months (my herbs have only lasted 3 months before they were gobbled, so i can't guarantee 6 months!).
using frozen herbs: once defrosted the herbs will be limp, so they are best used in cooking and not as a garnish. I mix the cubes through pasta or lentils, in curry pastes, and flavouring meats and vegetables. A favourite lazy dish of mine is to cook brown rice in a rice cooker, but add a few herb cubes. Once the rice is cooked mix with pine nuts, fresh tomato, rocket, and top with cheese. yum.
Tie the base of a small bouquet of herbs. Don't have too big a bunch as you want air to easily reach all of the herbs. Hang the bouquet upside down inside a brown paper bag or muslin (don't use plastic). Herbs should be ready in 7-10 days.
Space out leaves over a piece of muslin on a roasting rack. Place rack into your oven on the lowest heat, leaving door ajar to let out moisture. Leaves will take around 1 hr, turn them over at about 30 minutes
using dried herbs: crush the brittle leaves into smaller pieces (like the dried herbs you buy!). Store in airtight jar or container. If storing in glass or clear container, keep out of sunlight so herbs don't lose their colour.
|butter with herbs (parsley, sage, chives, basil), garlic, and anchovies|
Mix finely chopped herbs with room temperature butter. Using cling wrap, roll the butter into a sausage and put into the freezer. Can be stored for up to 6 months. Add extras like garlic, anchovies, truffle oil, capers, whole-grain mustard, or lemon
using herbed butter: cut off medallions and put on bread (garlic bread!), mix through pasta, or serve on top of steak or vegetables.
Mix finely chopped herbs with good-quality olive oil and season with salt and pepper. Add extras like hard cheese (e.g., parmesan), nuts (such as walnuts or pine nuts), garlic, capers, lemon juice or zest. Will last 5-7 days in the fridge, and 3-4 months if frozen.
using pesto: spread over bread, mix through pasta, rice and lentils, or serve over baked or boiled potatoes.
note: get adventurous with pesto, it's not just for basil! what about sage & walnut? creamy parsley? pistachio pesto?
Friends, the world is ending.
Hug your kids, eat that extra piece of pie, kiss your crush, make that ostentatious blouse, visit that fancy restaurant you've been oggling but avoiding because of money. I'll meet you at a big bonfire on the beach. BYO wine and cheese.
How do I know the world is ending? Well it's the only explanation for me making a fitted skirt and not having to make one alteration to the pattern.
Obviously the world is ending or By Hand London is playing some kind of trick on me.
Speaking of By Hand London, the women who run this new independent pattern company are absolute goddesses and you should buy this Charlotte skirt pattern. Making it was a breeze and now I'm buzzing to try the Elisalex dress (have you seen Oona's versions?!)
I followed their easy, informative sew-along including lining and hand-stitching, even blind stitching the hem (the world is ending exhibit B). I'm so glad I did because dammit if the world is ending, I am going out in style.