My eyes locked on to this fabric from across a crowded room and I knew I had to have her. I really can’t resist a fruit print and these pineapples are so much fun! I instantly pictured myself in a cute skirt, frolicking joyfully during a mini-break. For a while, I thought that we couldn’t be together. The lady in the shop told me that the fabric was all used for online orders. I was heartbroken. But then I checked the website and was able to buy her there. She’s worth the postage.
I decided to take a risk and try to squeeze this skirt out of a metre of fabric. When I measured the last tulip skirt I made, it took 1.1m of fabric. I really hoped those 10cm wouldn’t cause me too many problems…
Nope! Most sizes could easily be cut from 1m of 145cm wide fabric. I didn’t even have to use a different fabric for the waistband facing.
Having seen the gorgeous sample in quilting cotton in the Sew Over It store, I decided to use lining fabric for the pockets. This cotton-linen blend is quite heavy. I used the pocket pieces for the Day Dress because the pockets on my first tulip skirt aren’t quite capacious enough for my liking.
Doing the pleats and darts was a breeze as the linen in this fabric allows it to hold a crisp fold. I’ve never worked with linen before, either as a knitter or a sewist, so it’s been fun to learn about a new fibre. I’ve just realised this skirt will probably crease like billy-o, but I’ll be too fabulous to care.
I wanted to overlock the pattern pieces as both the fashion fabric and lining fray easily. However, I ended up pulling out my trusty overcasting foot and finishing the edges that way. This is the most excited I’ve been about a project since my zebra shorts and I couldn’t wait to get to a sewing cafe.
I couldn’t find a suitably coloured invisible zip at Liberty or John Lewis, so I decided to use an exposed zip. I followed the same tutorial I used before. I’d forgotten how laborious it is to put in one of these suckers! It took forever. I also had to use a 7″ zip (8″ recommended in pattern), which gives me just enough wiggle room to get this thing on and off. Be careful of using a shorter zip for this skirt if you are pear-shaped!
I have to say that my perfectionist tendencies came out big time when installing the zip. I found myself getting very frustrated that the two sides weren’t symmetrical. Fortunately, I decided to give myself a little break from the machine and try the skirt on. I was very relieved that it fit! I decided to use my mother’s old trick of cutting some pattern pieces on the selvedges to save finishing those edges. The problem with doing that on the centre back seam was that I wouldn’t have been able to let the skirt out if it had been too small. I’m not sure I’ll do it again in future.
Even though I realised the zip looked absolutely fine when I tried the skirt on, I also noticed that the placement of the pattern isn’t amazing on the back. There are lots of pineapples cut in half. As usual, this is something that I would probably ignore if I bought this skirt RTW, but it bothered me that I hadn’t foreseen this problem. I just need to take it as a reminder to be more mindful of pattern placement when using such a bold print in future.
Fabric: 1m (145cm wide) cotton-linen mix from Sew Over It
Pattern: Tulip Skirt by Sew Over It (size 10)
The second instalment in my quest to stop lunch being the most irritating meal of the day is this filling roasted sweet potato, quinoa and goats cheese salad. I realise that eating things like this (stopping to Instagram it first) makes me a hopeless millennial stereotype, but apparently that’s my destiny.
I’ll be adding this to my rotation of lunches. I think the goats cheese balances the sweet potato beautifully, the quinoa adds grainy bulk and the pumpkin seeds give a pleasant bite. I leave the skins on my potatoes (cutting out any dodgy bits) for the triple threat of added nutrition, saved time and reduced waste. Rule of three FTW!
I’ve also started adding dressing to more of my salads. It does add calories, but I think the secret of store bought salads is the dressing punching up the flavour. For me, the added pleasure negates the calories.
- 1kg sweet potatoes
- 1tbsp finely grated fresh ginger
- 1 green or red chilli, finely chopped
- 2 cloves garlic, finely chopped
- 2tbsp olive oil
- A handful of finely chopped coriander stems, optional
- Fine sea salt and freshly ground black pepper
- 1 cup dry quinoa (if you’re not on the quinoa bandwagon, sub another grain, bulgur or couscous)
- 200g baby leaf spinach
- 50g pumpkin seeds
- 200g goats cheese, cut into small chunks
- A handful coriander leaves
For the dressing
- 1tbsp French mustard
- 1tbsp honey
- 2tbsp cider vinegar
- 1 clove garlic, peeled and crushed or finely chopped
- 1tsp balsamic vinegar
- 6tbsp flavourless oil
- Preheat oven to 180C
- Chop your sweet potatoes into bite-size chunks. Peel if desired.
- Add sweet potato chunks to a roasting tin with the olive oil, garlic, ginger, chili and coriander stems, if using. Rub to ensure a good coating of oil and even distribution of the spices. Season, then bake for around 20 minutes, until the sweet potato is soft and golden.
- Cook quinoa according to directions on packet. I rise mine in a mesh sieve for a couple of minutes, until the water runs clear. I then toast the damp quinoa in a tablespoon of butter for a couple of minutes to open up the grains. Finally, I add double the volume of water to the pan (in this case 2 cups), bring to the boil, cover and simmer until the water is all absorbed (15-20 mins), then turn off the heat and leave to steam for a few more minutes.
- For the dressing, Combine the dressing ingredients, aside from the oil, in a food processor or hand blender and blitz until smooth. Add the oil slowly, through a funnel if you have one, until smooth.
- In a dry pan over a medium heat, toast the pumpkin seeds until golden and fragrant.
Combine the baby leaf spinach, quinoa, roasted sweet potato, goats cheese and coriander. Sprinkle with pumpkin seeds, season and dress to taste. This salad can be eaten warm or cold. Enjoy!
While looking up uses for frozen bananas, I came across the idea of using them to make a fake ice cream.
It’s super easy. You simply blitz them up in a food processor or hand blender, after leaving them to thaw for a couple of minutes.
Then there are tasty add-ins. I like a tablespoon of peanut butter per banana.
This is as close as I got to a styled pic.
I think the ice’cream’ you get is pretty good. The texture is nice and smooth, quite creamy, and it’s sweet. However, I have a highly suspicious palate. It knows when I’m trying to trick it. So I do think you can tell the difference between this and real, delicious creamery ice cream.
I was crazy for this idea when I first discovered it, thinking that it would revolutionise my snacking life. Never again would I find myself jonesing for chocolate when there was banana ice cream in the freezer at home. With time, my ardour has mellowed. Just because you can do something, doesn’t mean that you should. I like this idea for when I need to eat some fruit, but I’m too lazy to go to the supermarket. I’m not sure it’s the substitute for unhealthy snacks that I had hoped.