Lunch Box Love

In which we make yet another lunch, and hope for the best.
The Eco Lunch Box, found at HomeGoods, delighted Young Mr S. Bright colors, squishy silicone and a snap-top lid with integral spork storage, what’s not to like, if you are 13?

It works pretty well, considering what I stuff into it. It’s a kind of suburban bento box, suitable for the dishwasher and being taken to Grassy Camp, run by EastSide Private School. Young Mr S gets two more weeks of Grassy Camp, then four of free Pavement Camp, run by the city of Providence’s after school program. That camp comes with breakfast and lunches free, and camp is free, too. I feel bad taking advantage of it, for it is an entitlement I don’t exactly need; we could afford Non-Christian Community Organization Counselor in Training program camp. But PavementCamp offers sailing and the chance (necessity) of interacting with the children The Young Mr goes to school with. Grassy Camp provides an altogether different kind of diversity experience, but the chance to kayak, get a good ear infection, and run around in the woods.

So pack the lunches I do, and the Young Mr eats them, never shy with criticism. Of course when you eat the same thing every day, it’s hard even for Mom to screw up.

  • Ham sandwich with iceberg and yellow mustard on potato roll. Do not use any other kind of lettuce or mustard, Dijon is too spicy for the boy who eats Thai red chili sauce with a spoon.
  • Celery and carrots, though we prefer celery to carrots.
  • Strawberry yogurt tube, can be frozen.
  • Oreos, never forget the oreos. Ever.
  • Fruit. Today it is strawberries, they’ve been on sale. We’ll see how diverging from apples or grapes goes. This upgrade may be rejected.

In which we eat things we do not like

I sometimes imagine starting posts with “In which…,” as in “In which we stuff the washer full of clothes and hope for the best,” though I think the format is derived from Winnie the Pooh (ther Pooh, if you are a fan of the original). This was a weekend for “In which we discover nasty things in our mouth.”

Number one: lunch. I shun chain restaurants for many reasons, but here’s a new one: undercooked chicken. Yikes. Exene Cervenka once wrote a poem about a cup of minestrone and a piece of pie being OK to order in any city, and there’s logic in that. Salad with “grilled” chicken should be shunned. The entire meal was taken care of–mine, Mr S’s and young Mr S’s–but it should never come that. Lesson learned? Keep driving, till you find a better place. Or eat a bigger breakfast.

Number two: Whale’s Tale Pale Ale. Tastes like MBTA train car cleaner and salt. Just say no. I tried Grey Lady Ale, and, well, enh. A little too after-tasty for me, but I prefer pale ale, so what the heck? No. Epic beer fail, down the drain, tasted like the T smells.

Number three: best of the bunch, blueberry pie. Recipe courtesy of Cook’s Illustrated. I didn’t have the tapioca to add, so I used cornstarch. Accept no substitutes, use the tapioca (I assume). I did not, but I follow the recipe in every other regard. I ended up with delicious but runny pie. Not excessively runny, but not set up enough that I’m convinced to switch from the easier combine berries with sugar and flour and bake method. Fortunately, it’s blueberry season and birthday season and I can try again.

And blueberry pie led to a stain on my favorite gingham blouse, and the situation in which we stuff the washer and hope for the best. Still, best thing I ate all weekend.

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Switching Centuries, with Strawberries

It’s an early birthday treat, patterns and shoes, and all on sale! I’m fairly certain that if told these had been purchased while on sale, my mother would say they did not count as a treat. never mind, they do to me!

American Duchess “Georgiana” shoes sold as imperfect, but quite good enough for my impression. Getting closer to having to make my version of the striped silk polonaise at the V&A.  They’re super shiny and lots of fun.

The patterns include vintage patterns, unused, and shockingly enough, in my size, from Sandritocat on Etsy. I have vintage fabric in blue, just enough to make the dress with short sleeves. All in all, happy early birthday goodness.

Today, in addition to chores and sewing, I think I’ll try making (or starting) strawberry cordial. The recipe was in the Country Living (UK) magazine, and can be found online, too. 2.2 pounds of strawberries, just have to make the room in the fridge. This might work well for the opening, too.

Regrets Never Stopped Me

That moment of regret…promised work a cake and punch, promised myself a new dress, it’s going to be 99 today, and there’s still an exhibit to install. Once again, what was I thinking? Apparently I was thinking that all I have to do is want something enough and I can make it happen.

So the bodice muslin is cut out, I’ve asked someone else to find a punch receipt while I make cake and lemonade, and I’ve got labels underway. This is manageable, maybe.

The way I start with patterns, as you can see in the top image, is by tracing them. I use architectural trace, AKA onionskin or drafting paper, mostly because it is cheap and readily available, and because I got into the habit just because it was around. (I am a refugee from a graduate program in architecture, which explains a lot about why I have drafting tools, keep way too busy, and am comfortable working with construction projects.) I use the trace patterns to cut the muslin from, and after JennyLaFleur’s workshop at Dress U, I fit muslins and recut final patterns in Pellon pattern ease. Formerly I saved muslins, now I re-trace. So much smarter, much less space.

So tonight, I’ll stitch up the muslin and see where I am. Today, I work on labels. The lower image definitely illustrates the process. There’s a big whole where a uniform will go, and we’re still using the ladder. Why is there a doll in an exhibit about war? Because how else do you fit in a dress when the case is small?!