was your inspiration audrey hepburn in 'funny face' by any chance? it's such a beautiful movie, and your wedding looked so beautiful too - congratulations!!!!

recently, i've been reading mahn-hwa's like 궁. getting in touch with my korean heritage and all. you can see the oriental influence in her hairstyle, which is a traditional korean chignon-type style worn by the choson dynasty aristocracy.

and it's been raining lately. rain either makes me restless, or puts me in a peaceful/calm/productive mood. lately, it's been the latter. i like this girl so much i made prints, which i may give away as Christmas presents. probably not though! i'm thinking of opening an etsy store.


more on my blog! (see signature)

Hello all,

I'm sort of a cooking newbie, so I decided to make a simple dessert before trying any elaborate dishes. I modified a recipe from The Essential Dessert Cookbook; it produces an ice-cream that is really thick, creamy and rich in flavour. Tastes strongly of chocolate and coffee, as one would expect, but is not overly sweet. A simple fail-proof experiment for beginners, such as myself.

Ingredients you will need:

    * 1/2 cup epresso coffee beans
    * 3 cups cream
    * 250g dark chocolate
    * 3/4 cup caster sugar
    * 6 egg yolk
    * 1 cup milk

Basically combine the coffee, cream and chocolate in a sauce-pan, stir over medium heat until mixture thickens.
Combine sugar and egg yolks in a bowl, whisk until slightly thick, put the two mixtures together and stir until consistent texture. Return to pan and stir until thick. Put in container and freeze. Serve in scoops.

Thanks everyone   
rectangel - sorry, I don't know what waste canvas is. This is just regular evenweave linen, and I counted the squares. I think it's two squares per line b/c the squares are so small. That's what my textiles teacher told me anyway.

So I've returned to embroidery once again, and I decided I'd like to try a few traditional things before getting back to freeform/contemporary





The second one is still incomplete, hahah. They're nothing fancy, but I rather like them.
The patterns are from: http://www.blackworkarchives.com/

Thanks for the comments, everyone!

fiberartist219 - my formal is the day after tomorrow, so I'll post more pictures soon. And oops, they're pintucks not pleats..LOL, my sewing vocab is terrible.

seneris - ugh, it's actually a real mess inside. Loose threads everywhere, raw edges ..   

Hi, this is the first time in forever that I've posted to Craftster but anyhoo, down to business:



This is the real colour of the fabric. And here's the dress itself:



Bust/bodice area:



More bust detail:



I know it's a pretty simple dress, but it's been ages since I last sewed, so I'm proud there weren't any major screw-ups. I messed up the front where the straps meet, but that was conveniently covered up by the rose! Hahah 



EDIT~ As promised, here are the pictures with the dress on



Sorry, I know they're a bit dark, but you get the general idea..

is that a traditional design or where did you find it?  if not secret...  it extremely reminds me of something, maybe scandinavian or pennsylvania dutch?? but i am not sure.

Do you mind sharing where online you got the design?  It's so vintage-looking and just fabulous.

Just a little contribution from me - looks like Jacobean crewelwork, or a modern variation of it.. I think there was a revival of it during the 70s or something? Not sure XD .. Am i right, sleepykins?
I was into this sort of thing a while back and I found heaps of similar looking patterns in traditional crewelwork books and also on the internet. Just type 'jacobean embroidery' or 'crewel embroidery' into Google.

I'm Korean and this is a regular Vietnamese-turned-Korean meal for us Korean-Australians..(it probably differs from how real Vietnamese people eat it, but we call it by the same name). As all asians love efficiency and fast-eating, we keep a large water-boiling thingy next to us to dip the rice paper into, and we also cook our meat in there (shabushabu beef - the type that goes in Japanese hot pots), and this water can be used to cook beef noodle soup afterwards.
As for the sauce, it varies from family to family, but most use a mixture of shredded pineapple, fish sauce, vietnamese chili and sugar. It's very nice and sweet and tangy with the unique fish sauce aftertaste.
We use herbs as well - coriander and mint, mostly, but most of the ingredients are vegetables: capsicum, cucumber, spanish onion, mushroom, carrots, avocado etc etc. We also sometimes add sliced apple, crabmeat, fish-cake (the flat variety, fried), egg and shrimp. We eat it un-fried because it's healthier that way ^__^

wow, this is really cute..^__^
how much yarn did it take up?
i'm new to knitting and i bought all these nice balls of yarn on sale not knowing that most projects require more than one skein. so i'm stuck with a lot of random ones that i can't use up