B5491

One of my college buddies, Phil, married the sweetest girl (Meg, not pictured, sorry!) two weeks ago in a gorgeous outdoor ceremony. I made this dress in July, specifically for the wedding and have been meaning to get a picture of it since. This is the best picture showcasing the dress from the event, as unfortunately, I still have not photographed it on its own.

This pattern was a breeze. I cut a size 8 - one larger than normal - since I used a woven instead of the recommended knit. I also fully lined the dress as the pattern only called for a partial lining of the bodice and I'm not a fan of wearing a slip. Other than that, I didn't make any alterations. This dress went together like a dream. I don't know that I'll make it again, but if I do it will probably be the longer version.

Concord Grape Pie

This is one of my absolute favorites. I have been waiting a year for grape season to attempt this pie. Its a little labor intensive but worth it if you like grape and/or a tart pie.

For this recipe you need:

5 and 1/2 c concord grapes, washed
1 c sugar depending on the sweetness of the grapes
1 T tapioca
Double pastry for a 9 inch pie

First, remove skins from grapes and set aside.



Next, bring the pulp to a rolling boil for five minutes in a heavy bottom pan.

Then, put pulp through a colander or a food mill to remove all seeds and pour hot, de-seeded pulp over skins that you had saved.


Let sit for 5 hours and then add sugar and tapioca. Pour mixture into pie crust and dot with butter. Add "floating" crust. Bake at 400 degrees for 15 minutes. Lower temperature to 350 degrees and bake for 20 minutes longer until crust is brown and juices begin to bubble.



Enjoy!