Last night was a great success! Students and teachers alike enjoyed it and we all learned something! If there is one word of advice that I would give my students is to start out with lower heat as opposed to high, it will scorch the pot and the food, as you gain experience increase the heat. It will make cooking much more satisfying and your families will thank you for it! If there are any cooking questions from last night's class please contact me and I will be happy to answer.
Meredith and I are hoping to have more classes in the future, I can teach things like how to make your own fresh Italian sausages starting from buying the meat to grinding it, seasoning and stuffing the casings. Just freeze them and use when desired, you control the sodium and fat content, quality control at it's best. Other ideas could be how to make fresh pasta from "scratch" using splet or other low gluten flours (this is going to require a little experimenting first). If you have any ideas/requests please post them, I would be very happy to hear from you.
Have a great day, I am off to work on my M. O. G. dress! This has been the least stressful dress I have ever made!!!
Hello all, just wanted to say that my dress is on the go! Last night was my first fitting and it was PERFECT! I am soooooo happy with the rouching on the bodice, I used the "drappeggio e contro drappeggio" method to create it. Meaning that to keep the integrity of the pattern piece when enlarging to rouche on both sides, you must follow a systemic way of cutting and pasting so that the pieces when enlarged will be; A) all the same length and; B) will rouche evenly. As soon as I have a chance I will post some pictures of the pattern and try and explain as best I can how to cut and paste the create the bodice.
For the skirt I am going to make a silk semi-circle skirt over a pencil skirt that will be lace with a long slit up the left leg ;) For my students, do you remember the picture I showed you in class of the dress? Well it's coming along nicely....
Hello students, just wanted to touch base and say that your exam marks are posted on Blackboard along with your final marks. I am happy to say that there were 3 perfect scores in the final exam! Congratulations to all for very good grades!
I finally had time to work on the wedding gown! The sillhoutte is AMAZING if I do say so myself! So far only the lining is done and ready for a fitting, next is the bustier.
Tip: always cut the lining after the mock-up to see where the lines fall and if there needs to be any further adjustment to the paper pattern. The lining should also be fit inside out as that is how it will sit on the body. Especially A-symmetrical designs otherwise the garment will be the opposite of the original design.
Have a great day.
Just wanted to say that we had the trial run with Meredith for the cooking class and it was very successful, we came up with so many ideas for future classes, but not until after the wedding! She especially liked my dried oregano in the brown paper bag! For anyone who doesn't know what I am talking about, to keep the colour when drying oregano, it has to be kept in the dark or it will go black and look very unappetizing.
Hello all, it's been a while since my last post, kind of busy with the surprise party in the works. Didn't want to accidentally give it away.... Anyway it was a great success, we danced and had some dancing games, the food was fantastic! Great job Casa Ricca! Hopefully the guests all had a good time, they seemed to and no one went away hungry! A great big thank you to all who were in attendance. Now comes the wedding and on to creating the gown!!
I can also finally grade the exams and will have them posted on blackboard!
Maria Calautti, "Jack of all trades"