Post Fatigue

I set out over a week ago to write about post on a bag I made. Editing photos, writing and making illustrations has taken forever plus some. I have to take a break from it, whew! So here is a picture from my recent trip to Buenos Aires and the future post's artboard in Illustrator (which has gotten even more complex since this screen shot).

Have a great weekend!

Anatomy of a Try

I thought since I took the time to make this, I might as well try and get a post out of it.

This is a clutch I made hoping to adjust this one (Which is missing! Where is it? It ran off with at least one cute hankie and one vintage pocket mirror. Sad.) a tad so that it served more as a wallet. It was not a disaster by any means, but it wasn't quite what I wanted:

1. I forgot to add the ends to the zipper. This isn't critical, many pouches don't include them, but I really, really like them. I more often than not do one completely wrong thing in any project. Usually I catch myself while a seam ripper can still save me. Not this time.
2. I thought I'd like it with more of the zipper tape exposed. I do not. I also did this weird thing with gold thread at the end as a zipper stop. I wouldn't have tried this if I hadn't done number 1.
3. I created a divider on the inside, hoping to separate bills from coins and phone. I'm so-so about it. I also intended to have 3 card slots, stacked and side-by-side, 6 in total. I assumed my 7" zipper was long enough for that, it wasn't. (Three isn't so bad actually, I should carry fewer cards.) 
4. It's about 2 inches too tall. This makes it dark inside and hard to read the bills and spot quarters from nickels. Maybe if it were shorter I wouldn't mind the divider as much.

I still really love this gold linen though. And there you have it. Not a disaster. Not a success. A try.

Lemon Pudding Cakes

I love America's Test Kitchen, Cook's Illustrated, and Cook's Country. I have a mail subscription to Cook's Illustrated, and I tear out and keep probably three-quarters of the recipes in every issue. But I have an online subscription to Cook's Country - which, as far as I can tell, is the simpler, more down-home relative - and if I need a specific recipe, I go there first. Every one I've tried has turned out great, and they tend to be a little less fussy than the ones in Cook's Illustrated.

I've made this lemon pudding cake once before, exactly the way the recipe's written - baked in a single 8x8-inch pan. It's got a creamy, custard-y bottom, with souffle-like cake on top. A little whipped cream balances the tartness really well.

We've been having friends over to enjoy the deck that Allen built, and I thought that individual - and closeable - containers would make this really easy to set out at a party, and easy for guests to serve themselves. It also makes the recipe way more adorable, which is really important.

Alameda Antique Faire

Hi, all! It's Jessica, and I'm still around. My days have changed, however, and more often than not I'm behind a computer. An important detail is that I'm happily behind a computer. I'm loving the work I'm doing with Code for America and learning as much as I can. I can be found in coffee shops in SF and Oakland or at the fantastic office of ours at CfA. So, while I'm still making things, they contain strings in code more than strings of thread. But, I promise projects from me won't be disappear completely, they'll just happen when they do in this new schedule of mine, and whenever they do, they'll definitely be posted here.

Moving on, I did go out to Alameda, an island just west of Oakland, to visit the antiques fair (or to them, faire). It's the first Sunday of every month. There is an admission to get in, which I thought was a little odd, but if you go around 10 (I know, late by antique market standards) it's just $5. The place is huge and if I weren't on my fellowship salary and basically already in possession of most things I need in my life right now, I would have gone to town. To. Town. I did pick up a couple things, though. I got 7 hankies, because I use hankies. Everyday.

If you're in the area, it's definitely worth a go -- even just for the view of downtown San Francisco.

Below you can see that we're not in Kansas. Oakland has a big port and these giant shipping crate dinosaurs provide the backdrop for rugs, old dressers and Fiestaware.

Dark, Glossy Doors

I was tempted to just write another post in this vein, and leave it at that. Starting around my third full day of work on this, I started thinking, "This project just wasn't worth doing" (which Allen would have told me that at the beginning, if he'd thought it would make any difference).

Now that I have a few weeks of retrospect, that attitude is starting to change, but I think that's partly because I've blocked out memories of all those hours spent hunched over yet another door, sanding and patching and sanding again. Painting the doors in the hall opened a pain-in-the-ass Pandora's box - we had to paint the backs, too, which of course appear in the bathroom and both bedrooms - so the closet doors in those rooms would also have to be painted, front and back. How can such a small house have nine interior doors?

Altering Jeans: Original Hem

Having a few alterations you can do yourself is a pretty valuable asset. Even having fake alteration assets is great, like how I take in sides, along the entire length, of a pair of pants or a skirt; I'm mostly guessing but it usually turns out good enough. But being able to properly take in a hem, is on the top of the altering-assets list. In this post I talked about taking in the hem of skirts with a blind stitch, and today taking in jeans using the original hem. There is such a difference in using the original hem versus creating a new hem on your own -- you're never going to get your new hem to look like the manufactured hem and, I think, that's quiet distracting and you might as well walk around in pants too-long. Plus, it's so easy to use the original. Tutorial after the jump!

Etching Glass

At left: our glass cocktail shaker with etched monogram. Right: Taylor's gift, and us as young woodland varmints.

This post is specifically about a gift for my brother, which he hasn't yet received. But, given that he'd never be caught dead reading this blog, I think it's safe to go ahead and post.

I am and always will be a Stevens, even though I'm also a Morris now. "Team Stevens" happened on day when I talked my brother into letting me go on a run with him, and then our dad asked if he could join us, and then we all forced our mother to come along. It just felt so silly and all-American, going out for a brisk jog with one's whole family. Obviously, Team Stevens was a thing that needed a logo, and once that logo was created, it needed to be on everything. I think I had patches made at some point.

When my brother turned 21, I wanted to put the logo on a beer mug for him, but I couldn't find a company that would custom-etch glass products in such short runs - as in, one. Then I discovered etching cream. It's cheap, it's easy, and it allows you to customize glassware at home. I bought it at Sam Flax, but you can also buy it at Amazon, where the product description reads: "NOT RECOMMENDED FOR CLEANING GLASSES!"http://www.blogger.com/img/blank.gif

My brother broke his beer mug in his last move, and he asked that I make him a new one. The process is as simple as this:

Pretty-Good-For-You Apple Crisp

Some otherwise completely sane people believe that every dish presents an opportunity to ruthlessly cut fat, salt, and calories. That's not me. While it would be recklessly dishonest of me to say that I do everything in moderation, I believe that a cook has a duty to aim for the sublime, and if transcendence is achieved with a stick of butter, then try to limit yourself to a few bites.

That being said, I’m always glad to find a healthy recipe that delivers on more than just fiber, and I’ve found that Cook’s Country – the sister publication of Cook’s Illustrated, and published by public TV's America’s Test Kitchen – actually has some pretty great ones.

Most of the excess calories in a fruit pie or cobbler are delivered by a buttery, sugary crust, and it just can't be made healthy. A whole-wheat, low-fat pastry dough is an abomination that none should endeavor to eat. The pastry part of this apple crisp is rolled oats, a few pecans, a sneaky secret ingredient, and a little bit of butter and sugar. It’s delicious and satisfying. (And begs for you to keep in mind that two tablespoons of whipped cream have only 50 calories - a little cream adds a lot to this dessert.)