The 1912 Titanic Project

I started this blog a couple years ago when I thought it would be interesting to blog. I did lose interest, but now...I'm part of the 1912 Titanic Project. What is that, you ask? It's a group that was brought together to sew clothing from original period patterns from 1912 issues of Le Mode Illustree magazines.

That being said, let an amatuer home sewer start sharing this adventure.

This is the current scene of the adventure.

These are the usual suspects...muslin, lace, and the pattern. Four pattern pieces...sweet.

This pattern called for 15 yards of lace in 1" and 2" widths. Since I was making this in muslin I got craft lace yardage and used a rotary cutter to make the 1" and 2" lace yardage for two reasons. First, I really couldn't find matching lace that I like, or liked enough to invest in. Second, because I am making it in muslin, kind of a mock up. To see how the fit is, and because I'm an amateur sewer. I sew sweatshirt jackets, accessories, home dec...not 1912 vintage clothing patterns.

The four pattern pieces weren't quite as easy as I thought they would be...see there's a concept known as "insertion lace." Interesting concept. you sew the lace on the material and cut the material behind it and sew it down. Since I'm using muslin, which frays, I rolled the material to keep the fraying inside the seams and tacked it down. Lot's of lace....

After that, this lovely slip has a pleated flounce. I've never made accorian pleats before and it's a lot of work.  This is what it looked like pleated and basted. Did I mention it's four an a half yards of muslin? Pinned into 1" pleats...a lot of 1" pleats.

I know I mentioned four and a half yards of muslin makes a lot of pleats...but apparently, not enough. I was pretty sure the flounce was supposed to go completely around the bottom of the slip. But mine didn't. I am changing the pattern to a five and a half yard piece of 17" muslin for the next time.
Pretty much because it's the only kind of pleat I know how to make...now.

It's still a work in progress. I have the flounce sewn in. The insertion lace abut the flounce is pinned on. I'm wondering about that. The flounce is weighty and seems like it would pull the lace apart. OR maybe just my lace strips. We'll see.
Then the lace around the neckline and armholes.
I'll post more when I get more done.

Homemade Meatball Subs = Happy boys

I usually feed a crowd. Although I only have 2 sons, I usually have at least one extra mouth to feed, and often more.

Meatball Subs
All that is required is your favorite pasta sauce, hoagie/sub rolls, provolone cheese and the prepared meatballs below. Serve with a salad and you're good to go.

Meatballs:
1 lb. ground beef
1 lb. italian sausage
3 cloves garlic-I run them through a press
1 med onion, diced
1/3 cup breadcrumbs
1/3 cup parmesean cheese, I shred it, but you could use grated
1 large egg
1 tsp dried basil

Mix well and shape into balls. I used a portioner, so simple and the sizes are the same for even cooking.

Broil on high, 10 minutes, 8" from broiler element. Turn and broil an additional 10 minutes. Turn off broiler, shut oven door and leave for 20 minutes. I prepare the sauce while the meaballs cook.

Sauce:
Use whatever sauce you like. Doctor it up, heat it thoroughly.

Assembly:
I toast hoagie/sub rolls on both sides. Place 3 meatballs on each toasted roll, sover with sauce and place 2 slices of provolone cheese to cover each sandwich. Broil until cheese melts.

These are quick, easy and delicious. I hope you will try them and let me know what you think.

Until next time...

Monday, Monday

For my first blog entry I will open with a quote from AA. Milne's charater, Christopher Robin, "Tut, tut, it looks like rain." A gloomy Monday in Tampa Bay. Overcast, storms passing over the peninsula, perfect day to concentrate on Algebra II homework.
I seriously thought that being back in school, really wanting to learn, not being forced to learn, I would conquer this subject. This does not seem to be the case.
I'm going to share my mathmatical accomplishments with you in the form of recipes, patterns, and other projects that fill my days.
This is gong to be quite an adventure for me also. The 20-year relationship I was involved in has come to an end. I was limited, in how and what I cooked, by the dearly departed's "wimpy" pallette. (...no, he's not dead.)
Recipes I have not made in decades will come out of mothballs for a new audience. We call kitchen exploits "science experiments" if it involves the untried. New ingredients, new process, new ethnicity
...
 If I had started this yesterday, I could have shared the smoked pork loin we grilled for dinner. It was delicious and very easy. Next time I make it, I'll post the information complete with pictures.
I think we will have a lot of fun and it's a great way to stay in touch, hopefully make new friends and learn from it all.
Welcome and let's roll!