Another caramelised white chocolate dessert

Caramelised white chocolate mousse, served with a coffee crumble, banana ice cream and fresh passionfruit. I wondered how good each of those elements would be, but

Re-modelling: a skirt from a dress!

Not having posted anything textiles-related in a while, I thought I'd highlight a little project from last year. My sister was kind enough to buy a vintage dress for me but it just didn't look right, especially the bodice section but we both loved the sun-ray pleated skirt.

After deliberation and discussion, we hit on the idea of chopping the top off altogether and using the bottom section to make a skirt. And I'm so lucky - Sister C, such a clever sewer, did the hard work for me. It was decided it would be simplest to cut it above the waist seam to make use of the elasticated waist. So the raw edge was then overlocked and hand stitched to the elastic on the wrong side. The tie was already there so C made some rouleau loops (and if making them is not an old skill, it's an advanced one and I have never done them) to attach the tie to the skirt. 

 

In cooler weather I've worn it with cardies and boots, and in summer with a T-shirt and white "fashion sneakers" or sandals. It's been so easy to wear - a really successful example of upcycling/remodelling/transformation! What continues to amaze me are the lovely comments I get every time I wear it - thanks C! 

Raspberry, rhubarb and vanilla

(Sounds like a good name for a blog).
With family visiting, inspiration hit to make a nice dessert (it doesn't take much).

Vanilla icecream (made in my new icecream maker - yay), vanilla panna cotta, fresh raspberries in fresh raspberry sauce, raspberry jelly, poached rhubarb, toffee with freeze dried raspberry, and rhubarb jelly (made from the rhubarb poaching stock - just sugar, water and a dash of grenadine, but it was too good not to use!).

Plated up in the "spoon of this spoon of that" method that seems to be the thing of the moment.
Crunchy toffee, creamy panna cotta, cold smooth icecream, fresh raspberries, slightly tart rhubarb, the interesting texture of jelly, in fact quite the plate of contrasting textures and complementary flavours (well I think so...).