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1  CLOTHING / Costumes: Discussion and Questions / Re: Disney costume patterns? on: December 21, 2008 06:24:40 PM
I was just in Beauty and the Beast at my community theatre!

Our goddesses of costume design used a civil war gown pattern for Belle's gown. It was three distinct pieces : a boned bodice, full cartridge pleated skirt, and full hoop skirt.

It was incredibly stunning.

2  SEWING IN GENERAL / Sewing in General: Discussion and Questions / Re: iron on fabric on: August 23, 2007 08:21:57 PM
Wonder Under might be what you're searching for.
Its basically iron on - iron on stuff if that makes sense.
You iron on the wonder-under onto the material then peel off the backing and iron on the wonder-undered material onto the material that you want the fabric to stick to.
You make your own iron on fabric, if that makes sense.
If it doesn't just ask.
3  COOKING / Recipes and Cooking Tips / Re: Caramel Apple French Toast [img] on: August 18, 2007 03:18:01 PM
Here's the recipe. It makes one serving, but it could easily be multiplied for more than one.

For the sauce and apples:
Peel, cut in half, then slice radially:
  • One red apple.

Melt in a small frying pan:
  • One T. of butter

Add the apples to the butter and saute until golden brown. Then add:
  • 1/4 to a 1/3 cup of brown sugar
  • A sprinkle of cinnamon

Cook on a low heat until the sauce thickens to your desired consistency. If it gets too thick you can thin it with more butter.

For the French toast:

  • Three eggs
  • Two T. of cream / half-half / milk
  • One t. of sugar
  • 1/4 t. of cinnamon

Soakin the mixture, both sides please, all at once of in shifts dependent on the size of your vessle:
  • 3 slices of a crusty artisnal bread (I used French, but Vienna, challah or anything else might be nice.)
Melt in a frying pan:
  • 1T. of butter

Cook the bread in the butter until golden brown and delicious.

Stack up the french toast, making sure to butter each, or not and pour over the thickened caramel sauce. Then take photos:

4  COOKING / Recipes and Cooking Tips / Caramel Apple French Toast [img] on: August 17, 2007 08:42:30 PM
I was jonesing for something one night, and decided to cook, whcih is always ends up oddly. That night it ended up with Caramel Apple French Toast.

Its pretty much french toast made with french bread and then with an apple caramel sauce instead of maple syrup.

again, if there is a request, I'll post the recipe.

5  COOKING / Recipes and Cooking Tips / Re: Cappelletti with an Herbed Butter Sauce [img] on: August 17, 2007 08:34:37 PM
Its not an exact recipe, as I was just messing around, but here's the general idea.

For the filling, combine:
  • Large scoop of Ricotta cheese[a cup or more dependent on how many cappelletti you want.]
  • Handful of cheddar cheese (You could possibly use fresh grated Parmesan, but I haven't tried that)
  • Fresh ground pepper and sea salt to taste

  • One Egg
  • A tablespoon or two of water

Place about 1 t. of the filling a little off center on a wonton skin. Like this:

Using a pastry brush, a basting brush, or your finger, moisten two edges of the wonton skin that intesect at a corner with the egg-mixture, like so:

Fold over one of the sides (quite similar to the step you might take if you were trying to square off a piece of paper), like this:

Then put a dab of the egg-mixture on one of the corners, and connect the corners (No picture for this step, sorry.)

Repeat until you have enough. I allowed for 10 cappelletti for a serving. Here's a photo of the plate of them awaiting boiling.

Bring a pot of water to a gentle boil and then place about 5 at a time in the water. Take them out when they float.

I did the sauce for each individual serving, but if desired just multiply the quantity of ingredient in proportion to the number of servings.

For one serving of the sauce:

  • Four tablespoons of butter (I never said it was low-fat Wink)

Add in:
  • 1/4 t. Minced Garlic
  • A few sprinkles of oregano; I used dried (blasphemous, I know.
  • A few sprinkles of dried basil.
  • A pinch of red pepper flakes

Cook until the butter is brown and smells nutty being careful not to burn the garlic, as it turns bitter.

Toss in the pasta, plate, garnish, if you please:
  • An pinch of Parmesan Cheese.

Then take artful pictures of your creation!

This is my first time really writing a recipe, so if it needs any clarification, please feel free to PM me or just reply and let me know.
Thanks for the interest!
6  COOKING / Recipes and Cooking Tips / Cappelletti with an Herbed Butter Sauce [img heavy] on: August 16, 2007 07:22:59 PM
So I was bored one day and decided to make something.... Here's what I came up with.

I can post a tute / recipe if there's a request.

7  MISCELLANEOUS TOPICS / Stitch And BOTCH / Re: Bah. Sewing Machine hell. STRIKE! on: May 30, 2007 07:04:44 PM
as it turns out, the little thing that held the bobbin was twisted.
I took it to my fashion teacher, and she had it fixed in 2.4 seconds.

8  MISCELLANEOUS TOPICS / Stitch And BOTCH / Re: Bah. Sewing Machine hell. on: May 19, 2007 10:12:00 PM
I had not been using it alot at all; I had used it maybe 3 or 4 times for about an hour each time, before it locked up.
I had not switched the needle, but I cannot imagine that that would cause this much trouble... Would it?
I will call Brother.
9  MISCELLANEOUS TOPICS / Stitch And BOTCH / Re: Bah. Sewing Machine hell. on: May 18, 2007 01:14:57 PM
There isn't any thread in the machine at all.
I just got it for Christmas, so I'm pretty sure that it doesn't need oil or any of that.
I just have no idea of what's going.
10  MISCELLANEOUS TOPICS / Stitch And BOTCH / Re: Bah. Sewing Machine hell. on: May 18, 2007 12:05:48 PM
It doesn't have a bobbin case; I don't think so anyways. It has a drop in bobbin. Bah. Thank you for your suggestion though.
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