Sewing, glorious sewing

I meant to be good at the fabric store, I really did. But then I got out of the car and went in 

                            

                                            Measure twice. Cut once. Curse. Repeat.

 No, my sewing room is not messy. I just have everything out on display. Like a museum.

 The only place housework comes before quilting is in the dictionary.

Don’t be silly doctor! This is a “fabric stash,” not a “hoarding disorder.”

 “I will not buy any fabric until I use my fabric stash at home,” I said. And then I laughed and laughed.

 That secret happy dance you do when you realize you are finally done hand-cutting all 9,000,000,000,000 squares for that quilt.

 Fabric is so addictive that it should be a controlled substance.

It’s all fun and games until the bobbin runs out.

 You know you are a quilter if your ironing board is always set up, but you never iron clothes.

 Stitchin’, Bitchin’, and Braless. A quilter’s life is good.

 Sometimes I think maybe I should do something besides sew. . . then I realize how silly I’m being and go back to sewing.

 Of course I talk to myself when I craft. Sometimes I need expert advice.

 I’m in therapy, and sewing is cheaper than a psychiatrist.

Iconic dresses on display

Queen Alexandra's Wedding Dress married Prince of Wales in 1863

The Wedding Dress - Princess Astrid of Sweden _ Queen of Belgium

1865 Dress worn by Empress Elisabeth of Austria

Lady Elizabeth Bowes-Lyon, married Albert, Duke of York, on April 26th 1923

The wedding dress and uniform that Her Majesty Queen Elizabeth and Prince Philip, respectively wore to their wedding in November 1947.

Lady Diana's wedding dress

Kate Middleton

Meghan Markle

Dresses worn by Grace Kelly

My Fair Lady Dress 1964 Audrey Hepburn’s

Audrey Hepburn's Yves Saint Laurent empire-waisted gown, and Valentino Haute Couture dress

Audrey Hepburn wore this dress in the film War and peace movie

Audrey Hepburn's Iconic 'Sabrina' Gown

Hepburn's black dress from Breakfast at Tiffany's

Funny Story. Mom suspects son sleeping with roommate.

 

thefunnybeaver.com

Unchained Melody sung like you've NEVER heard!

If Jesus came to your house?

 

Cinderella Shoes

                       Beauty and the Beast Inspired Belle Heels Shoes Metallic…

Valentino Summer 2005

                                      

 

PORTUGUESE SWEET BREAD

 

INGREDIENTS: 

2 tbsp. active dry yeast

1/4 cup warm water (between 105º F and 115º F)

1 cup lukewarm milk (scalded, then cooled)

3/4 cup sugar  

1/2 cup butter, softened

3 eggs

1 tsp. salt

5 1/2 to 6 1/2 cups all-purpose flour

1 egg for brushing on dough

1 teaspoon sugar for topping 

INSTRUCTIONS:

Add yeast and water to the mixing bowl of a stand mixer that is equipped with a paddle attachment. Let stand for about 5 minutes at which point it should look bubbly and foamy. 

 Add milk, sugar, butter, and 3 eggs to the bowl. Blend until ingredients are incorporated. Add salt and 3 cups of the flour and beat until smooth. Slowly add 2 1/2 cups more of flour and beat for about 1 minute. Scrape the sides and bottom of the bowl to incorporate ingredients. If the batter seems wet, slowly add enough of the remaining flour until the dough begins to firm up and clump around to the paddle. Continue beating for a couple of minutes. Change to the hook attachment and continue beating at medium high. The dough should quickly start to ball up around the hook. Beat for 5 to 6 minutes total with the hook attachment. At the end of this period, the majority of the dough should be wrapped around the hook. It should be smooth and silky, yet slightly tacky. It should also be slightly elastic and spring back a bit when stretched. There may be some dough smeared against the sides of the bowl.

 Using a rubber spatula or slightly greased hands, scrape the dough and form into a ball. Place into a greased bowl. Cover with a plastic wrap and a towel. Place in a warm area such as under a light to rise until doubled in size (about 1 1/2 to 2 hours).

Punch down dough and divide in half. Shape each into a round flat loaf and place each into buttered and floured round 8-inch pans. Allow to rise and double in size, about 1 hour. Beat 1 egg and brush the top of each loaf. Sprinkle with sugar.

Place in a preheated 350 degrees F oven and bake for about 25 to 35 minutes, until the crust is medium to dark amber (mine is done at the lower end of the time frame). Test for doneness using a long wooden skewer (done when a few crumbs stick to skewer), or check for an internal temperature of 190 degrees F. Over baking will dry out bread. Unmold once removed from the oven. Serve with butter. Makes 10 to 12 servings.

Tip: For a softer crust, rub with butter while still hot out of the oven.

www.ingoodflavor.com

Beautiful Ribbon Embroidery