And one sibling gets the pink sash...

I cheated a bit yesterday. The Challa cover with the appliqued leaves was not quite completed. It was still not backed and was missing it's border. As I looked at it during the evening, I realized that it needed some floral matter in addition to the appliqued foliage.

Sometimes I purchase fabric because I have a specific project in mind for it. Sometimes I purchase fabric because it simply appeals to me. The crinkle purple iridescent poly I used for the flowers appealed to me on a purely irrational basis. I found it in a curtain store on 37th street. it was a magpie purchase. "Shiny! Crinkled! Iridescent! Must own!" At $5/yard two yards was not a bad deal.

I tore off a three inch strip and serged the long ends together. Then I snipped off 3-5 inch lengths of the strip , sewed them into bagels and then gathered the serged edge.. Then I gathered the open end and sewed the flower like purple lumps onto the challa cover. Several of these flowers have a bead sewn into the center.

As, I worked the text of a needlework book I had read during the 1970's kept running through my head. The author was very critical of exactly this sort of sculptural applique so beloved by Victorian needle women. I could see how too much of this sort of work can certainly go too far. But I was thinking "Tough noogies!" Yes, this is a little goofy, but just this side of tasteful.

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Connecting with the past

A few months ago I had a craving for my father’s chicken fricassee. If my father were still alive I would have called him up and he would have talked me through the process of making it. My father is no longer alive so I turned to my cookbooks and the recipes I found for chicken fricassee were nothing at all like the stew of chicken necks, gizzards and wings in a watery sweet and sour tomato sauce that I enjoyed as a kid. I assumed that the dish was an invention of my father’s. I then attempted to replicate the dish from my memory of it and failed. A couple of weeks ago I saw an article on the internet, and I can’t remember where, that talked about Jewish fricassee and it sounded an awful lot like the dish I was hankering after. This afternoon I went to the butcher and picked up all of the chicken elements of the dish, a couple of packages each of wings, necks and gizzards. My father never cooked directly from a cook book. He used to re...

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מְחַיֵּה הַמֵּתִים

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sarah in nyc

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