Alterations - How to spend a couple of hours on a hot Sunday morning

Following yesterday's denim cut off start, I am continuing the theme of alterations.

My lovely generous mummy sent me some charity shop bargains again, and for a change they actually fit, in fact they fit so well that I have one cropped pair of trousers that don't need anything doing to them!

But there are some minor alterations to be made to the two shirts she sent, one simply because the buttons gape a bit and it just needs a stitch to hold everything in and decent, and the other shirt has a small hole and way too much tight elastic around the arms so I am going to remove the elastic and get rid of the puff sleeves.

In the meantime Thea is sorting out her wardrobe and has a pile of requests of her own, one dress to be altered to a t-shirt, another pair of trousers to make into shorts, this time with turn ups rather than a frayed edge.

So coffee and a biscuit then off to the studio.


Edited:-

OK it is now Sunday night, and the alterations plan went well as long as it lasted, then things took an embellishment twist.

I started off by cutting and hemming a pair of jogging bottoms for me to wear for work, then moved on to the stitch for my gaping buttons, but by the time I had shortened Thea's dress to a t-shirt I was bored.

Which meant that by the time I got to the brown shirt that just needed a small hole fixing and some elastic removing I couldn't just stop there, out came the ribbon and lace basket and I found this bit of pom-pom trim, which was just long enough to attach to the sleeves, then I added a couple of wooden beads to the neckline ties.  Another original for the summer.


This morning we started the day with a quick visit to a local small car boot; there was not much there to be honest but at least we left the house and had a change of scenery for a couple of hours.  Whilst there about the only bargain that I found was this piece of vintage 70s floral fabric, only a small remnant but enough there to make up another bag.  And while the weather was way too hot for gardening (36°C in the shade today) I stayed in my studio and got another bag sewn up.

My plan for this week while Thea has a free day is to get another little photoshoot sorted for the collection of bags I now have ready for listing on Etsy.

Day 3 of the Larder Challenge - Carrot and Potato Thai Green Soup

It seems ridiculous that I am considering making a hot soup to eat in June, but with the constant rainfall, a winter warmer soup is just what I need.

And with the Rayburn lit for the hot water as the solar panel is 'resting' (posh actor's euphemism for not working - due to lack of solar input), I thought a hot soup bubbling away on the hot plate would raise our morale from the sodden depths.

Raiding the depths of the veg basket - I should have considered stocking up on fresh veg before starting this challenge, oh well too late now, I found a handful of sorry looking carrots and a couple of spuds.

Carrot and Potato Green Thai Chili Soup


Peel and chop into smallish chunks a handful of decidedly limp carrots and a couple of spuds about to sprout (you could use fresh ones but this is what was left in my larder)
Boil in a litre of chicken stock until they begin to disintegrate, then either blitz with a stick blender or use a potato masher to achieve a puree
At this point you may need to add some water, taste to see if you need just water or seasonings as well, a strong stock would be fine but if you are using a cube you may need the additional seasonings.

Now stir in a heaped teaspoon of green Thai chili paste

Leave to simmer away gently for half an hour  until serving or cover and stick in the oven for later, then serve with some bread.



To make your own paste:  Green Thai Chili Paste

Blend all the ingredients together to make a small
jar's worth that will keep in the fridge for a couple 
of weeks, or can be frozen in teaspoon sized dollops
on a tray in the freezer to use another time.

• 1 small onion or a shallot
• 4-5 cloves garlic
• 1 thumb-size piece of ginger
• 1  cup chopped fresh coriander leaves & stems
• 1/2 tsp. ground cumin
• 1/2 tsp. ground pepper 
• 1/2 tsp. ground coriander
• 3 Tbsp. fish sauce
• 1/2 tsp. salt
• 2 Tbsp. lime juice
• 1 tsp. brown sugar
• 3-4 Tbsp. coconut milk or double cream
• 1 stalk lemongrass
• 1-3 green chilies depending on how hot you like your curry