Skip to main content

Finally!

I’m done! Daphi’s tallit is complete.

 

daphi

 

I had gotten the pinot/corners done a while ago.  It took me a long time to figure out how to get the atara/neckband sewn on neatly. I don’t know why but sometimes simple tasks have me completely flummoxed.  This only (!)  took three tries.SAM_0030

SAM_0031SAM_0032SAM_0033

If you notice some variation in the color it’s because the atara is made up of three layers of sheer silk. The color shifts depending on the position of your eye. It’s like a quiet little light show.

I also just completed a dress that is a loud little light show. We are attending yet another Florida family event with a black tie reception.  My friend Marcia had bought me the fabric while we were on an adventure in the garment district last year. I was too chicken to cut into it last year, but  I was ready this time.

 

 

My house is now completely carpeted in teeny iridescent sequins. As a New Englander it feels completely transgressive to wear something quite so sparkly, but one needs to wear sparkles in Florida. I think it’s the law, the same way one has to wear black while in New York.

black tie dress (4)

Yes, it is sheer and yes, I know I’m not a Hollywood starlet and plan to wear a black  slip underneath. I like that it looks fancy but is as comfortable as wearing a nightgown.  I don’t know if you can see the two side godets that drape down.  The dress has a early 1930’s feel to me. 

black tie dress (1)

 

Frankly, the hardest part of making this dress is getting it on and off the dummy. The flocked skin of the dress dummy is very grippy and makes getting the dress on and off quite a chore. Thank goodness I don’t have  flocked skin. It would make getting dressed a much more difficult task.

Comments

  1. yes. I am glad you don't have flocked skin, too! ;0) LOL
    That looks pretty awesome. you need to get someone to take a photo of you wearing it!
    Sandy

    ReplyDelete

Post a Comment

I love hearing from my readers. I moderate comments to weed out bots.It may take a little while for your comment to appear.

Popular posts from this blog

מְחַיֵּה הַמֵּתִים

  וְנֶאֱמָן אַתָּה לְהַחֲיוֹת מֵתִים: בָּרוּךְ אַתָּה יְהֹוָה מְחַיֵּה הַמֵּתִים   You are faithful to restore the dead to life. Blessed are You, Adonoy, Resurrector of the dead. That particular line is recited at every single prayer service every day three times a day, unless you use a Reform or Reconstructionist prayer book . In those liturgies instead of praising God for resurrecting the dead God is praised for  giving life to all.  I am enough of a modern woman, a modern thinker, to not actually believe in the actual resurrection of the dead. I don't actually expect all of the residents of the Workmen's Circle section of  Mount Hebron cemetery in Queens to get up and get back to work at their sewing machines. I don't expect the young children buried here or  the babies buried here to one day get up and frolic. Yet, every single time I get up to lead services I say those words about the reanimating of the dead with every fiber of my being. Yesterday, I e...

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...

Food friday - your grandmother's food processor

My grandmother bought my mother this wooden bowl and a chopping knife, known in Yiddish as a hock-messer, soon after my parents got married. Yes, she also got them a dairy set as well. these wooden bowls and chopping knives were a big part of food prep when I was growing up. meatloaf and meat balls were mixed in this bowl. Chopped liver was made in this bowl as well. Sundays we often made chicken salad for lunch made out of chicken left over from Shabbat chopped with vegetables and mayo. That too, was made in this bowl. When I was in college my parents got their first food processor and the chopping bowls were not used as much. Several years ago, my father asked if i would like the bowls and the hock-messers. I was happy to have them. I like the sheer physicality of chopping up a big bowl of stuff into teeny pieces. While the wooden bowls have stood up well to the years of use, the hock-messers had not. The bladed which were bolted into their handles, wobbled. The blades wouldn't ...