(no subject)
It's been forever and a day since I last updated this thing and I've done a couple projects between now and then.
Let's see, when I last updated I'd been brewing cordials and I finished my burgundy Elizabethan. I have made a few more cordials and they have all turned out well, but since my booze closet is full to overflowing, I think it's time to drink some before I make any more. I'm still wearing the burgundy Elizabethan, now that it's summer and hot I'm finishing up some of the handwork and sending it off to be dry cleaned.
I was gifted a beautiful dress that was made in the style of the 1530's and it has beautiful folded back sleeves. It is navy blue and the forepart and sleeves are this gorgeous red and gold brocade. I need to take it in just a little bit as the previous owner was slightly larger than me. I have tiny shoulders which makes fitting these things somewhat of a nightmare.
I went a little fabric shopping crazy this winter with all the sales and the $.99 a yard clearance bin. So I've been working on creating my own pattern for a fitted cotehardie using this site called La Cotte Simple. It fits very well, I just need to do a little modification in the neckline and under the arms. For a first try making this type of dress I am quite happy with it. It is also my first time attempting spiral lacing and I'm pleased to say that it went perfectly and looks quite lovely. So I have the fabric and plans to make 3 more of these dresses and I have cut out 4 camica type garments to go under them.
I also have plans to make this dress of Maria de Medici's. I have the blue fabric and I have the partlet cut out and almost done. I just need to do the embroidery and pearling. I have also purchased some gold lace that I think will be perfect on there. Now I just need to buy the white and gold satin for the sleeves and forepart. I haven't been able to find the perfect fabric, so I think I will make my own. I also have a lovely piece of chocolate brown brocade that I would like to make another ropa out of. Luckily I have a pattern for that that fits beautifully, so that part at least should go fairly quickly. I also have 6 yards of a lovely plum colored wool that I'm trying to figure out what to make with.
I've also done some cooking since the last time I updated. I was feastocrat for the coronation that our shire hosted. It went well. The hot food was served hot and the cold was cold. Also, no one got food poisoning and the chicken was cooked. All in all, I was quiet pleased as it seemed that everyone got enough to eat and they seemed to enjoy the food. I was very lucky that the autocrat gave me a generous budget and the person I was partnering with as head cook was absolutely fabulous to work with.
I was invited to show off my cooking at the baronial showcase at our kingdom's biggest event, so that was a surprise and mildly terrifying. I have told them that I would be doing small pies to sample out. I plan to do a spinach and cheese pie and a mushroom pie. I was planning to do a meat version, but I have some concerns about the heat at that event so I feel that sticking to a veggie version would be safer.
Let's see, when I last updated I'd been brewing cordials and I finished my burgundy Elizabethan. I have made a few more cordials and they have all turned out well, but since my booze closet is full to overflowing, I think it's time to drink some before I make any more. I'm still wearing the burgundy Elizabethan, now that it's summer and hot I'm finishing up some of the handwork and sending it off to be dry cleaned.
I was gifted a beautiful dress that was made in the style of the 1530's and it has beautiful folded back sleeves. It is navy blue and the forepart and sleeves are this gorgeous red and gold brocade. I need to take it in just a little bit as the previous owner was slightly larger than me. I have tiny shoulders which makes fitting these things somewhat of a nightmare.
I went a little fabric shopping crazy this winter with all the sales and the $.99 a yard clearance bin. So I've been working on creating my own pattern for a fitted cotehardie using this site called La Cotte Simple. It fits very well, I just need to do a little modification in the neckline and under the arms. For a first try making this type of dress I am quite happy with it. It is also my first time attempting spiral lacing and I'm pleased to say that it went perfectly and looks quite lovely. So I have the fabric and plans to make 3 more of these dresses and I have cut out 4 camica type garments to go under them.
I also have plans to make this dress of Maria de Medici's. I have the blue fabric and I have the partlet cut out and almost done. I just need to do the embroidery and pearling. I have also purchased some gold lace that I think will be perfect on there. Now I just need to buy the white and gold satin for the sleeves and forepart. I haven't been able to find the perfect fabric, so I think I will make my own. I also have a lovely piece of chocolate brown brocade that I would like to make another ropa out of. Luckily I have a pattern for that that fits beautifully, so that part at least should go fairly quickly. I also have 6 yards of a lovely plum colored wool that I'm trying to figure out what to make with.
I've also done some cooking since the last time I updated. I was feastocrat for the coronation that our shire hosted. It went well. The hot food was served hot and the cold was cold. Also, no one got food poisoning and the chicken was cooked. All in all, I was quiet pleased as it seemed that everyone got enough to eat and they seemed to enjoy the food. I was very lucky that the autocrat gave me a generous budget and the person I was partnering with as head cook was absolutely fabulous to work with.
I was invited to show off my cooking at the baronial showcase at our kingdom's biggest event, so that was a surprise and mildly terrifying. I have told them that I would be doing small pies to sample out. I plan to do a spinach and cheese pie and a mushroom pie. I was planning to do a meat version, but I have some concerns about the heat at that event so I feel that sticking to a veggie version would be safer.