Corset addiction begins

Several weeks ago i started on a corset making class with a wonderful lady from Sew Curvy, Julia Bremble. She is one of the most passionate and inspiring and talented ladies I have come across in a long time and a wonderful teacher to boot. Not only does Julia give you three full days of attention (no matter how chatty her class were) but along the way her teaching is so good that you have the confidence to walk away and feel like you can adjust the pattern she gives you and make as many corsets as your heart possibly can. And trust me you definatley come away wanting to make so many more, though if you are anything like me then you won't have half as much time to as you would like.

One of the other amazing things I learnt on this trip was that it is so wonderful to be among some very smart and mutually minded people can truly boost your spirits. Hence we have all decided to do the next stage of our corset learning together! I don't think Julia is ever getting rid of us. 

These are a few examples of Julia's work, Catherine almost refused to take off that white one she loved it so much!

 Yes people, I know it is not like me but for the first time in history I own an item of clothing that has leopard print!

 See some serious concentration going on here!

 Also it would seem I am one of those weird people that can't sew in shoes so I took these along with me.

Stand by for the next class in three weeks time.

A day of flour and cheese

So yesterday we are headed over to the gorgeous Fae's for what I am told is an annual party. I have decided to make three things to take:

Pizza balls

Quiche

Blue cheese twists














For Quiche all you need is

Plain Flour
Hard Margarine
Lard
Three Eggs
A block of cheese
A splash of milk
and if you want a type of cooked meat (Ham or Salami we use)

1. Take 8oz Plain flour, 2oz Margarine and 2oz Lard and rub them together until they look like bread crumbs.
2. Add four tablespoons of water and mix until it forms a dough, place this onto a floured surface and roll out until about 1cm thick.
3. In an 8 inch crinkled pie dish place the dough and lightly press into all the edges. Cut off the excess dough from round the edges.
4. In a bowl crack open the three eggs and whisk until light, add a splash of milk (about 2 floz) and the grated cheese and mix together. You should still be able to see the cheese which has been grated but don't worry this will melt in the oven.
5. Pour the mixture on to of the pie dish and place into a pre heated oven (200oC or gas 6) for 20 - 30 mins
6. When the Quiche is golden brown on top remove from the oven and leave to cool for a few moments before serving.

We usually have it with new potatoes and veg.

You can also split this recipe into small ramekins which look amazing and can be ideal cold for a picnic.

Today I also made a few jam tarts with the left over pastry, pizza balls and Blue cheese twists.