I love this top! So much so that I have worn it two days running. After a previous post when I reported that it wasn’t quite right I decided to bite the bullet and take the shoulder seams in by just over an inch. This definitely did the trick. I wouldn’t want to show the interior workings as I had to be a bit creative when finishing it off after the alterations but no-one will see that.
The pattern was self-drafted and based on an existing top that I’ve had for years and a couple of patterns I already had but with necklines I didn’t like or shoulder that were too narrow. I had absolutely no idea what I was doing (hence the very basic brown paper pattern pieces) and I really think I should enrol on this Craftsy course to learn how to make a bodice sloper so that I can perfect my technique. I have to confess that reading Hila’s Saturday Night Stitch post about the skirt sloper course was the first time I’d ever heard the term ‘sloper’.
My main criteria for clothing is that is comfortable and I hardly know I am wearing this top. It goes perfectly with a cardigan (I am a big cardigan fan) and the only thing wrong with it is that it make my eyes go a bit funny if I look down at the stripes So the answer is – don’t look down! This striped jersey fabric from Clothkits is really lovely. Comfortable, really easy to work with and with enough body to give the top structure. It is not the cheapest but as I could probably make this top from 70cms I think I can live with that. I’m tempted by the red and grey stripe but in the meantime I’ve nearly finished a plain version in the black cotton interlock from Tissu Fabrics. It doesn’t hang as well but it is very reasonably priced. I wished I’d noticed that they do a jet black version which I think I would have preferred. I nearly forgot to mention that I used a twin needle for the first time to finish the hem. It was brilliant and the space between the needles was exactly the width of a stripe so I was just about able to conceal the navy stitching on a navy stripe.
On to today’s packed lunch. Anyone who knows us will be aware that W is pretty keen on his food and his daily lunch box is very important! Last night I realised the fridge was looking a bit bare so I decided I would have to rustle up something with what was left. I’ve noticed a few crustless quiches in the supermarket recently so I created these Crustless Mediterranean Mini Quiches. The recipe is fairly basic but could be adapted to use up all sorts of ingredients and one of the advantages is that the lack of pastry makes them gluten free.
- 1 tablespoon olive oil
- 6 large mushrooms, chopped
- 1 small red pepper, chopped
- 75g feta cheese, crumbled
- 12 black olives, chopped
- 6 free-range eggs
- Salt and black pepper to taste
Preheat oven to 180°C.
Heat olive oil in a frying pan and saute the mushrooms and red pepper until soft. Stir in the feta cheese and olives being careful not to break up the cheese too much.
Whisk the eggs with seasoning.
Divide the vegetable mixed between 12 muffin tins. I lined mine with some individual silicone muffin cases which are brilliant. They are so non-stick the contents are practically climbing out of the cases by themselves once they are cooked.
Pour over the egg mixture so each case is about two-thirds full.
Cook in the pre-heated over for 20 – 25 minutes. Mine took 22 minutes. Don’t overcook them or they will become rubbery.
These would make a lovely starter eaten warm with salad but they did make an excellent lunch box item.
I packed a couple for my own lunch which I decided to serve on a plate rather than eat straight from the plastic box. The salad dressing is a combination of red pesto and olive oil. An definite improvement on shop-bought sandwiches.