ONWARD FALL DRESS PALOOZA & A NEW DOLLHOUSE DELIGHT...

I'm still right smack dab in the middle of my All Out Fall Dress Palooza.  I think the party's waning, but I can't be sure of it, so I'm just continuing with the flow.


This Palooza started around Oct. 8th, and I've completed a dress a week since that time.  I did finish one other dress since my last post that I haven't published yet because I was torn about my level of satisfaction with it.  Howbeit, all is not loss - my friend Cecil was here today and helped me work out a few the dresses kinks.  I'll work on the alterations she suggested, re-adjust the back hem and the dress should then be ready to go.

In the meantime it was time to get started on my Mom's Birthday dress because I didn't want to procrastinate - cutting it too close to the deadline.  I emailed her a couple of pattern choices and a picture of the fabric then got right to work on it.  I finished it yesterday!  Mom's dress is made from - you guessed it - ponte de roma, a print this time. 

She chose the Vogue 8764, the same dress I made for myself just a few weeks ago.

I lined the bodice only on this dress too, but this time I also interfaced the V at the neckline.  I did this because the V on my dress was a little droopy.  The interfacing did the trick.  "Mom, rather than mailing I'll send your dress back when Pat comes to visit this weekend!"  Postage adverted.


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Now for a little Doll House Delight...

I am such a soup lover - for me it's the ultimate comfort food especially on a rainy fall or winter day.  Mind you, it didn't rain today, I just wanted some soup.  You wouldn't believe it, being the soup lover that I am,  the only soups I ever make are vegetable beef or my good old standby tomato/rice soup.  I did make chicken noodle soup a very long time ago - once when my daughter was a little girl sick with a cold.


I've been eying this recipe for more than several years, it sounded so good, but I guess I was scared to step out of my comfort zone to try something new.  Well, today was the day.  I'm having French Style Chicken Soup with 5 Cheese Texas Toast for dinner.
It took about 30 minutes to prep with an hour cooking time.  You know that I've been tasting along the way (what good cook doesn't?).  And all my fears have flown the coop because this soup is a hit!

Here's the recipe just in case you're a Soup lover too:

French Style Chicken Soup

(serves 8)

2 1/2 pounds Chicken, cut up into serving pieces
(I used three drumsticks and 6 drumettes)
4 tablespoons olive oil
1 medium green pepper, sliced into strips
2 medium onions, sliced and separated into rings
2 cloves garlic, finely chipped
1 can (16oz.) diced tomatoes
1 (4.5oz) jar whole mushrooms, drained
1 can (10 1/4oz) chicken broth
1 cup water
1 cup dry white wine
1 cup apple juice
1 tsp. dried thyme leaves
1 tsp salt
1/2 tsp. pepper

Brown chicken on all sides in olive oil.  Remove from pan.
Saute onion, garlic and green pepper in olive oil just until tender.
Return chicken to pan with vegetables.  Add all other ingredients to chicken/vegetable mixture, bring to a slow boil.  Reduce heat considerably, cover and simmer one hour.

Enjoy...