I bleed for fashion. Literally. (Also, recipe at the bottom, it’s really good!)

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My new sewing goal has become making the insides of my garments look as nice as the outside does. I started the Meringue skirt earlier this week, and everything was going really well. Until I tried to tidy up the seams.

Yikes….

Pretty dismal… That’s not the worst part though. As I was sewing the seam binding on, I was so focused on trying to get the skirt to NOT look like shit, that I didn’t even notice that the needle went right though my finger!!! I really wish I was kidding, but alas, it’s true. My sewing machine impaled me last night. I was in shock and didn’t really know what was happening until I tried to pull my finger away, but was unable to. You know, because it was attached to the sewing machine. It even went though the nail, but not the bone. Thank goodness, that would have really hurt!

In making this skirt, I decided to go with the wearable muslin option. I’m using a really nice black cotton jacquard that I found on sale. I didn’t want to destroy it, but I was more OK with losing that fabric than the beautiful worsted wool gabardine I’ve been saving. So far the skirt is looking great (minus the inside), and I should be finished my tomorrow. All I have to do is catch stitch the hem facing. Here is what it looks like so far:

I think this may be my Christmas skirt!

Speaking of Christmas, I feel like I’ve been eating nothing but crappy chocolate for the last week! If I’m going to be eating a tonne of sugar, it may as well be something that is good quality. Tonight I decided to do something about that. Not through exercise, that would be crazy! No, I made truffles! First the dress, now the chocolates. They were surprisingly easy and super delicious. Thank goodness they are rich, I was able to stop at just one. For now.

Christmas Truffles (recipe from Oh She Glows)


4 cups of Chocolate chips
1 1/2 cup coconut cream (the fatty goodness at the top of the coconut milk can)
1 tsp sea salt
2 tsp vanilla extract
1/3 cup maple syrup
2 cups of unsweetened shredded coconut
lots of cocoa powder for dipping


In a double boiler or saucepan, melt the chocolate on low heat (the lowest possible). Stir constantly until completely melted. Scoop the cream out of 2 cans of coconut milk (the white goodness at the top) to make around 1 1/2 cups of cream. Add the cream to the melted chocolate, completely combining. Add maple syrup, vanilla and salt, combining so that there are no lumps. Remove from heat and stir in shredded coconut.


Scoop chocolate mixture into a bowl and place in freezer for 30 minutes. When time is up, place the mixture in the fridge for 45 minutes. Stir up to break up mixture. If you find it is too soft, put it back in the fridge for another 15 minutes.


Now, the fun part! Take a small scoop of the chocolate and roll into a ball. Roll into the cocoa powder, and set on a baking sheet lined with wax paper. Once finished, store in the fridge or freezer (depending on when you want to eat them).  Makes around 55 truffles.


I’m taking half of these to work tomorrow, and the other half for Christmas at my mom’s place. My mom is a serious truffle snob, so I hope these will stand up to the scrutiny. I think they will 🙂

One more day of work! I have an appointment on Friday morning, so I get off a day early. Boo needles, yay haircut in the afternoon! I am so stoked for the break, my plans are as follows. Running, sewing sleeping. Wash, rinse, repeat.

What are you doing for the holidays? Do you get the next few weeks off?

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