It was the rear seam of my daughter's pants. I purchased them on sale at target for $4, and they aren't likely to fit her for much longer. But I took the time to pull out the needle and thread and repair them...BY HAND.
Sometimes I forget that I can sew, but I've been reminded of that simple truth more and more lately.
So I've decided to join a special little challenge this month, and I'll probably start a new blog for it... I'm hoping to call it Project Charlotte.
The official challenge set to me by AVFKW in Oakland is for me to pledge to make 25% of my clothes, either through sewing or knitting or crochet. This challenge, called Seam Allowance, will hopefully be the catalysis I will need to reignite my faded design career. My personal goal will be for me to make 90-100% of Charlotte's new clothing as she outgrows her old clothing, and even some new pieces for me in a very modern Mommy and Me kind of way. And of that 90%, I hope to design most of them myself, adding my own special touches that I will share with you all.
For those of you following my knitwear adventures...don't worry, I have lots of new knitting adventures to share in the coming months. I hope to "finish" my Hunger Games socks by this fall, Christmas time at the latest.
I will also have cooking adventures too. In fact, I am baking my first bread pudding right now. Here is the recipie I made using Fine Cooking's Bread Pudding Creator
Rum Raisin Bread PuddingYields one 9x13-inch bread pudding; serves twelve.
In a large heatproof bowl, whisk the yolks and eggs. Slowly whisk in the sugar and salt until thoroughly combined. Pour the half-and-half into a medium saucepan. Heat over medium-high heat until steaming but not bubbling. Slowly whisk the half-and-half into the egg mixture until thoroughly combined. Strain the mixture through a fine sieve into a large Pyrex measuring cup or heatproof bowl. Whisk in the rum and vanilla extract.
Put the bread cubes in a 9x13-inch baking dish and pour the custard on top. Make sure the bread is as submerged in the custard as possible and let cool at room temperature for about an hour. Cover with plastic wrap and refrigerate for at least 5 and up to 24 hours.
Heat the oven to 325° F.
Transfer the bread mixture to a large mixing bowl and gently fold in the coconut, bananas, and raisins. Return the mixture to the baking dish.
Cover the pudding loosely with foil and bake at 325° F for 70 minutes. Remove the foil and continue to bake until no liquid custard is visible when you poke a small hole in the center with a paring knife, 20 to 40 minutes more.
Let the pudding cool on a rack. Serve warm, at room temperature, or chilled, with a dollop of whipped cream, if desired.