I made this skirt a couple of weeks ago, and finally got around to taking pictures just in time to submit for Skirt Week 2013!
Like my purple plaid skirt from a few years ago, this is just two rectangles sewn together with an elastic waist. Instead of the contrast waistband, this time I just sewed the elastic right to the skirt, stretching as I went to gather it, and flipped it under to finish the waistline. Super easy for a basic summer skirt. Here’s a close-up:
Be sure to check out the other skirt week entries!
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Now that I’m done with school, I finally have a little more time to be crafty. My fabric stash is kind of taking over its closet—yes, it has its own closet, with a corner designated for shoes—so I figured I should probably start sewing again.
This is a rub-off of a store-bought top that I love. Fabric is a thin jersey from one of the clearance bins at Denver Fabrics. It’s pretty simple, just two pieces with a bit of gathering at the neckline.
I finished the neck and armhole edges with fold-over elastic. I added a seam allowance when I cut it out because I wanted to try it on before deciding how to finish the edges, but next time I won’t add it at the arms because the elastic tends to flip under when I move my arms.
Also, as I was trying to figure out the best place to take pics in my apartment, I came up with this easy way to make a temporary backdrop, and thought I’d share:
fabric + binder clips + closet railing = backdrop
Finally a use for those cute binder clips from the dollar store!
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Spinach & Artichoke dip is probably my favorite appetizer. But the standard recipe includes lots of dairy, and sometimes flour, too, so I set out to make a version that I can enjoy with my limited diet.
It was actually easier than I anticipated, and I think it tastes just like the dip you get at a restaurant. I don’t even miss the copious amounts of cheese (which is saying something)! The only “specialty” ingredient is nutritional yeast, which you should be able to find in the spice aisle of your health food store.
Spinach & Artichoke Dip (Gluten & Dairy Free!)
Author: Christa
Prep time:
Cook time:
Total time:
Serves: 6 to 8
Gluten & Dairy Free, Restaurant-Style Spinach & Artichoke Dip
Ingredients
- 1 33oz jar marinated artichoke hearts
- ⅔ c mayonnaise
- ½ T minced garlic (3 cloves)
- 1 T sugar
- pinch cayenne
- ½ t lemon juice
- ¼ t garlic powder
- 1 t salt
- 2 T nutritional yeast (plus more for topping)
- 1 16oz bag frozen chopped spinach
- olive oil
Instructions
- Combine ½ of the artichoke hearts with the mayo and spices in a blender, food processor, or bowl with an immersion blender, and blend until no large chunks remain. Stir in remaining artichoke hearts (breaking up any large chunks into bite-sized pieces) and spinach.
- Spread in a 9×13 baking dish. Sprinkle nutritional yeast over the top, and drizzle with olive oil.
- Bake in a 375F oven for about 45 minutes, or until golden brown and bubbly.
- Serve hot with veggies, chips or crackers of your choice.
Enjoy!
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I made my Thanksgiving pumpkin pie (a gluten-free, dairy-free, crustless version) yesterday, and then of course promptly wanted to eat pumpkin pie. So, I whipped up this quick pumpkin pudding to avoid cutting into it.
I used an oversized mug for my pudding, (sort of like a mug cake, only pudding), but you could also double the recipe in a bigger bowl and then move the pudding to smaller dishes to cool and serve, just as you would a stove pudding.
Microwave Pumpkin Pudding
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- ¾ c pumpkin puree
- ⅔ c milk (dairy or non-dairy, I used almond)
- 1 T tapioca starch (or corn starch)
- 1 t cinnamon
- dash ground cloves
- dash nutmeg
Instructions
- Combine all ingredients in microwave-safe bowl.
- Microwave on high, stirring after each minute, until the pudding starts to bubble and puff up. Stir.
- Refrigerate until lukewarm or chilled as desired. Top with whipped cream (or whipped coconut cream).
Enjoy!
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