Skip to main content

Food Friday…and an error of judgment

This is tonight’s chicken,  a mindless preparation of the juice of two lemons, lots of black pepper and paprika. it is then in the language of our household, “cooked to death”.

SAM_0747

My son baked the challah this week. If you were here you would be very happy smelling how good the apartment smells right now.

 

This has been a really hard week. Actually it’s been a hard six weeks. There have been various medical issues going on in my body and various  doctors deciding if things were fine or very not fine. It seems at the moment like things are fine, ( for real) but the road there has been hmmmmmm, crummy.

 

I decided to make myself a dress as a reward for making through a crummy time. A few months ago I fell in love with a length of undyed knit linen with a gold metallic over wash.

 

I have been admiring the fabric since the spring and have been envisioning the dress I would make. I thought I would make a sleeveless dress with a cowl front.

 

I made the dress. I tried it on. I realize that I had made a mistake. I had envisioned that the dress would look like the stark un-dyed linen but with a bit of a sheen, New England but with a bit of a shimmer.

 

The dress though looks nothing like that. It has a seriously Las Vegas bimbette feel to it.SAM_0748SAM_0749

This dress might be wearable if I figure out how to seriously tone it down.

Comments

  1. Sorry you have been through the wringer. Big hugs.

    What do you think about some sort of 'wash' of fabric paint or to use a dark colour paint stick (or linen colour?) rubbed onto paper towel and then across the surface of the fabric. It will knock the glistening glow back, and should have more of a look you were originally envisioning. Sort of how some of these paper artists use to knock back a gold painted item to give it more of an antique look.

    I am sure you will find a solution. :-)
    Big hugs,
    Sandy

    ReplyDelete
  2. How about an overdress of lace or transparent fabric such as silk organza? I hope your health issues remain "very fine"...

    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 ...