I'm sorry I haven't been posting much lately, but sometimes, life just gets in the way. I may be posting more regularly now, but a bit different. Today is day three of my whole30 journey.
What is Whole30, you may ask. Well, whole30 is meant to be a lifestyle change. For 30 days, you eat no grains, pseudo grains(like quinoa), dairy, or sugar(besides sugars that naturally occur in fruits and veggies). As said on the website, "The Whole30 is based on a Paleo framework, but restricts some foods that might be considered “Paleo” in nature. (Of course, the exact definition of Paleo varies, based on who you ask.) The goal of the Whole30 is to eliminate all foods that may be having a negative psychological or physiological effect on how you look, feel and live. As such, some technically “Paleo” foods (like honey, or desserts made with almond flour) are ruled out for the duration of your program." It is said that this plan changes your life.
So, why am I doing this? Am I trying to torture myself? Not exactly. I've been having a few ailments, which I feel are related to food, but I'm not sure which ones. I also have a huge dependence on food to make me feel better, especially in the form of ice cream or chocolate. Hopefully, by completing the 30 days, I can get a better separation between food and feelings, and therefore fix that issue.
As I said, today is my day three. Overall, I haven't been having a super tough time, though it has been a bit of work. Every morning, I cook eggs(which is starting to get old, but I'm sure I can find a solution) for breakfast. This just means I need to wake up on time, so I still get to work on time, since previously, I was eating an oatmeal I got for free once I got to work. Lunches and dinners are easy, whether it be a salad with chicken, or a roast with roasted veggies, or whatever else I get around to making. The biggest challenge has been finding dinners I can take to class that 1. Don't take up a huge amount of space 2. Don't need to be kept super cold(because they will be out of the fridge from when I leave work to when I eat, about 2 hours) and 3. Don't need to be heated. Hopefully I can find a few things that fit for this, but luckily, I only have class late one day a week now, so it isn't a huge issue.
Two and a half days in, and overall, I'm feeling ok. I'm a little tired(though that may only be partially program based), and I've been especially hungry for dinner, but I think I haven't been eating lunches that are quite big enough. I do have a headache today, but it's hard to say if it is from that, or from hitting my head on the wall(did I mention I am clumsy?). In a few more days, I'll report back, and let you all know how I'm feeling, and what I think about the program.
For more about the program, visit the Whole9's website here.
Friday, April 5, 2013
Saturday, March 16, 2013
Corn Bread
I've never been a huge fan of chili. To me, chili was always just ok, full of ground beef but with nothing that exciting. As someone who has never been a huge fan of ground beef to begin with, chili just never did it for me. That is, until recently, when I found a chili recipe that had NO BEEF. Since then, I have LOVED vegetarian chili recipes, especially this one. My favorite part of chili though, whether it be vegetarian or not, has always been the corn bread that goes along with it. I LOVE corn bread, and worked hard to come of with a recipe that was exactly what I wanted in a corn bread, corn kernels for texture, some heft, but not so horribly heavy as to fill you up, and soft with just enough sweetness. After experimenting with a few different recipes, and combining them all together, this is the recipe I came up with. The cheese gives only a subtle taste, and could easily be left out if desired (but I love cheese, so I tend to put it in whenever I make it). Unfortunately, this corn bread is so delicious, I didn't get a picture of it before it was cut, so I had to make do with a picture from lunch the next day. I think it still shows how delicious and textured the bread is.
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Corn Bread
Ingredients :
1 cup flour
1 cup corn meal
3/8 cup sugar
1 tsp salt
4 tsp baking powder
2 eggs
1/4 cup vegetable shortening
1 cup milk
1/2 cup shredded cheese
1/2 cup frozen corn
1. Preheat oven to 375 degrees F. Grease a 9 x 9 glass baking pan thoroughly (I like to grease it with a bit of shortening. Pam never seemed good enough to keep corn bread from sticking).
2. In a large bowl, mix flour, cornmeal, sugar, salt, and baking soda. Mix well.
3. In a small bowl, crack two eggs and beat lightly. Add milk and vegetable shortening, and mix.
4. Pour wet ingredients into the dry ingredients and stir until no longer clumpy.
5. Add corn kernels and cheese (optional) and stir until incorporated. DO NOT OVERSTIR.
6. Bake for 30-40 minutes, until top is golden and until the center is firm and a cake tester or toothpick inserted into the center comes out clean.
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Corn Bread
Ingredients :
1 cup flour
1 cup corn meal
3/8 cup sugar
1 tsp salt
4 tsp baking powder
2 eggs
1/4 cup vegetable shortening
1 cup milk
1/2 cup shredded cheese
1/2 cup frozen corn
1. Preheat oven to 375 degrees F. Grease a 9 x 9 glass baking pan thoroughly (I like to grease it with a bit of shortening. Pam never seemed good enough to keep corn bread from sticking).
2. In a large bowl, mix flour, cornmeal, sugar, salt, and baking soda. Mix well.
3. In a small bowl, crack two eggs and beat lightly. Add milk and vegetable shortening, and mix.
4. Pour wet ingredients into the dry ingredients and stir until no longer clumpy.
5. Add corn kernels and cheese (optional) and stir until incorporated. DO NOT OVERSTIR.
6. Bake for 30-40 minutes, until top is golden and until the center is firm and a cake tester or toothpick inserted into the center comes out clean.
Thursday, February 28, 2013
Lace Zigzag scarf
It is the last day of the month, and this is my first post of the month. I'm sorry for this, and swear I will get back to posting regularly, just lately, life has been getting in the way a bit. In fact, I have had this scarf made and photographed for over a month now, and just never got it posted.
I really enjoy knitting. Having something to focus on, which gives me something pretty, always helps to calm me down and keep my stress in check(unless I mess up a bunch of times, because then I stress about how bad my project looks). I especially enjoy scarves, because they don't take too long, but you get something useful in the end. This is my second time making this scarf. The first time, I made it in a week so I could give it as a gift to my aunt(who loved it, by the way). This second try, I like the result even more. The zigzag pattern is subtle, but enough to make the scarf exciting, and not just a basic knit scarf. The yarm really worked well for this project, with the colors gradually changing. The project was fairly simple, though you do need to know a few different stitches(though I googled them before I started, and they were all easy). I recommend this project to any advanced beginner knitters. I like to buy mill ends and bulk yarn at the craft store, because it tends to be cheaper, so I'm not sure what brand this yarn was, but it is a bulky weight, similar to the lion brand homespun yarns. The pattern for the scarf can be found here. Do you like to knit? What are your favorite things to knit?
Click HERE to buy Lion Brand Homespun Yarn in Mimosa , seen in the picture below.
I really enjoy knitting. Having something to focus on, which gives me something pretty, always helps to calm me down and keep my stress in check(unless I mess up a bunch of times, because then I stress about how bad my project looks). I especially enjoy scarves, because they don't take too long, but you get something useful in the end. This is my second time making this scarf. The first time, I made it in a week so I could give it as a gift to my aunt(who loved it, by the way). This second try, I like the result even more. The zigzag pattern is subtle, but enough to make the scarf exciting, and not just a basic knit scarf. The yarm really worked well for this project, with the colors gradually changing. The project was fairly simple, though you do need to know a few different stitches(though I googled them before I started, and they were all easy). I recommend this project to any advanced beginner knitters. I like to buy mill ends and bulk yarn at the craft store, because it tends to be cheaper, so I'm not sure what brand this yarn was, but it is a bulky weight, similar to the lion brand homespun yarns. The pattern for the scarf can be found here. Do you like to knit? What are your favorite things to knit?
Click HERE to buy Lion Brand Homespun Yarn in Mimosa , seen in the picture below.
Friday, February 1, 2013
Favorites of January 2013
I didn't have any stellar recipes this week. Between being busy with school and work, and being limited on the food I had in the house, I didn't have anything worth sharing, so instead, I thought I would try something new. At the end of each month, I'm going to share a few of my favorite things of that month. They may be recipes, clothing items, food products, anything. So, to start off, here's my first month of my favorite things.
1. Dorot frozen herb cubes:
These frozen cubes are great. I always have trouble keeping fresh cilantro, and this is a great substitute. They are great for throwing into soups, rice, sauces, and all sorts of other great things. They are in the freezer section at many grocery stores. The two in the picture are the only ones I've tried thus far, but I'm sure they are all great.
2. mark. Connect the Dots scarf:
This scarf is great! It's soft and light, and a nice, neutral taupe color. Personally, I LOVE polka dots, but I think the scarf works great for everyone, and I really like wearing it. The Good Vintage Earrings(also in the picture) are also great! Both can be purchased here
3. Dansko Valie pull-ip shoes:
These shoes are great! I've been having alot of back problems, due to bad posture and flat feet, but since I've gotten these shoes, everything has gotten better. They are cute enough to wear with dress pants or a skirt, and comfortable enough to wear all day at work, standing most of the time. I would definately recommend these. They can be bought here.
4. Lipton green tea superfruit, Jasmine Passoinfruit with Citrus
This tea is so tasty! I have both the decaf and the caffeinated versions(since I don't like to drink caffeine too late into the day). It's a unique taste, and not overly green tea tasting, which I like(since I tend to think green tea tastes a bit bitter). Between the cold weather and sore throats, I've been drinking alot of this tea. I've found this at Target and Giant eagle, but if you want to buy online, you can buy it here.
Well, these are some of my favorite things from the month of January. What were some of your favorite things this month?
These frozen cubes are great. I always have trouble keeping fresh cilantro, and this is a great substitute. They are great for throwing into soups, rice, sauces, and all sorts of other great things. They are in the freezer section at many grocery stores. The two in the picture are the only ones I've tried thus far, but I'm sure they are all great.
2. mark. Connect the Dots scarf:
This scarf is great! It's soft and light, and a nice, neutral taupe color. Personally, I LOVE polka dots, but I think the scarf works great for everyone, and I really like wearing it. The Good Vintage Earrings(also in the picture) are also great! Both can be purchased here
3. Dansko Valie pull-ip shoes:
4. Lipton green tea superfruit, Jasmine Passoinfruit with Citrus
This tea is so tasty! I have both the decaf and the caffeinated versions(since I don't like to drink caffeine too late into the day). It's a unique taste, and not overly green tea tasting, which I like(since I tend to think green tea tastes a bit bitter). Between the cold weather and sore throats, I've been drinking alot of this tea. I've found this at Target and Giant eagle, but if you want to buy online, you can buy it here.
Well, these are some of my favorite things from the month of January. What were some of your favorite things this month?
Wednesday, January 23, 2013
Sewaholic Renfrew top
I made a shirt! When making things for myself, I have a tendency of attempting sewing projects to either never finish them, or scrap them because they don't turn out right. That's not the case this time! Following Sewaholic's renfrew top pattern, I made view B, and I have to say, I LOVE it! The pictures really don't do it justice. The shirt was pretty quick to throw together, and once I figured out exactly what I was doing, pretty simple. I wouldn't say this is a beginner pattern, but an advanced beginner should be able to finish it, especially with the invention of google.
Did you ever realize how awesome google is? I was a little comnfused when sewing the neckline, since I had never done it before, but one quick google search, and I had all the confidence I needed to continue forward. I love the v-neck, which was much easier than I expected, and really makes the shirt look polished.
The shirt also has a band at the bottom, and at the end of the sleeves. This made the shirt much easier, since it didn't involve hemming. As much as I love sewing, I really hate hemming, especially when working with knits.
Overall, I would definately recommend this pattern to anyone looking for a simple top pattern. I have already started on another, view c this time, that will hopefully turn out just as well.
*Sorry for the rough pictures. the shirt didn't look right when it wasn't being worn, but the lighting and the mirror at work aren't the best.
Did you ever realize how awesome google is? I was a little comnfused when sewing the neckline, since I had never done it before, but one quick google search, and I had all the confidence I needed to continue forward. I love the v-neck, which was much easier than I expected, and really makes the shirt look polished.
The shirt also has a band at the bottom, and at the end of the sleeves. This made the shirt much easier, since it didn't involve hemming. As much as I love sewing, I really hate hemming, especially when working with knits.
*Sorry for the rough pictures. the shirt didn't look right when it wasn't being worn, but the lighting and the mirror at work aren't the best.
Thursday, January 17, 2013
Indian-inspired spinach and tofu
Have you ever eaten something that you liked, but knew you could make better, or significantly cheaper? That’s how I felt when I had one of Amy's Kitchen's Indian spinach tofu wraps. I loved the wrap, and the convenience of it being frozen and easy to grab on the way out the door, but at about $3 a pop, I felt guilty buying them. I knew it couldn't be that hard to recreate, and since the ingredients are all listed on the pack, I just had to try and figure it out.
The recipe was pretty quick to throw together. I made three wraps to freeze for later, and ate the remaining serving with a piece of wheat naan. I really enjoyed it both ways, and even ate it at room temperature, since I didn't have access to a microwave when I ate it. It's fairly healthy, and the spinach and tofu alone is only about 100 calories (though bread or a wrap will obviously add to that).
Indian-inspired Spinach and Tofu
Makes 4 servings, can easily be doubled
Ingredients :
1 Tbsp olive oil 1/2 onion, diced
1 clove of garlic, minced
8 oz baby spinach
1 tsp curry powder*
1/2 tsp ginger powder*
1 tsp cinnamon*
1/2 tsp salt 1/2 block firm tofu, cut into cubes
1/8 cup broth (chicken, veggie, etc.), optional
*Spices can be altered to taste. The addition of turmeric would also be good, though I didn't add any, because I was out.
1. Heat oil over medium heat in a large rimmed skillet (a large sauce pan would probably work too). Sauté onion until translucent, about 5 minutes.
2. Add garlic and sauté until fragrant, about 1 minute.
3. Add spinach (you will need to add it in two or three parts, because it won’t all fit in your pan). Add part of the broth with each addition of spinach. Turn the leaves until all the spinach has been added and wilted. Add spices. Remove from heat.
4. Using a food processor or blender, mix together the tofu and the spinach mixture until desired consistency.
If making wraps, I recommend assembling them and baking them in the oven for about 15 minutes at 325, so they are golden on the outside and a bit crisp. They can then be cooled and frozen.
The recipe was pretty quick to throw together. I made three wraps to freeze for later, and ate the remaining serving with a piece of wheat naan. I really enjoyed it both ways, and even ate it at room temperature, since I didn't have access to a microwave when I ate it. It's fairly healthy, and the spinach and tofu alone is only about 100 calories (though bread or a wrap will obviously add to that).
Makes 4 servings, can easily be doubled
Ingredients :
1 Tbsp olive oil 1/2 onion, diced
1 clove of garlic, minced
8 oz baby spinach
1 tsp curry powder*
1/2 tsp ginger powder*
1 tsp cinnamon*
1/2 tsp salt 1/2 block firm tofu, cut into cubes
1/8 cup broth (chicken, veggie, etc.), optional
*Spices can be altered to taste. The addition of turmeric would also be good, though I didn't add any, because I was out.
1. Heat oil over medium heat in a large rimmed skillet (a large sauce pan would probably work too). Sauté onion until translucent, about 5 minutes.
2. Add garlic and sauté until fragrant, about 1 minute.
3. Add spinach (you will need to add it in two or three parts, because it won’t all fit in your pan). Add part of the broth with each addition of spinach. Turn the leaves until all the spinach has been added and wilted. Add spices. Remove from heat.
4. Using a food processor or blender, mix together the tofu and the spinach mixture until desired consistency.
If making wraps, I recommend assembling them and baking them in the oven for about 15 minutes at 325, so they are golden on the outside and a bit crisp. They can then be cooled and frozen.
Monday, January 14, 2013
Parmesan Garlic Roasted Brussels Sprouts
First, let me say that if this all comes across a little wonky, I'm sorry, but I took some Dayquil this morning, and it tends to make me a little loopy.
My husband and I are generally pretty boring with vegetables. Out of convenience, both is time and size, we make a lot of those Green Giant boxed vegetables, focusing more on the main dish than the sides. As much as I enjoy those veggies, especially because they are so simple and my husband cannot screw them up, lately I'm been bored of them, and decided we need to eat more variety when it comes to veggies.
If you eat all your veggies out of boxes and bags, you may think you don't like Brussels sprouts. I was sure I didn't like them. They were always slimy and tasted "too green." Then, I learned that Brussels sprouts can be cooked in ways that DON'T cause them to be mushy and gross. This recipe turns out sprouts that are tender without being mushy, and with the addition of garlic and cheese, have a completely different taste than those Brussels sprouts you ate as a child. Everyone should give Brussels sprouts a second chance, because these truly were delicious. Served with a simple chicken, they really added to the meal.
Roasted Garlic Parmesan Brussels Sprouts
Ingredients:
1 lb Brussels sprouts
2 Tablespoons olive oil
5 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste
1. Preheat oven to 400 degrees. Cut off bottom on sprout and remove outer leaves. Cut Brussels sprouts into quarters or halves, depending on size.
2. Mix oil and garlic in a medium bowl. Lightly toss sprouts in the oil mixture.
3. Pour sprouts and oil into a glass 9 x 13 baking dish. Sprinkle parmesan cheese even across the top.
4. Bake 35-50 minutes, until centers are tender, stirring about every 10 minutes. If sprouts begin to char before being tender, cover dish with foil.
My husband and I are generally pretty boring with vegetables. Out of convenience, both is time and size, we make a lot of those Green Giant boxed vegetables, focusing more on the main dish than the sides. As much as I enjoy those veggies, especially because they are so simple and my husband cannot screw them up, lately I'm been bored of them, and decided we need to eat more variety when it comes to veggies.
If you eat all your veggies out of boxes and bags, you may think you don't like Brussels sprouts. I was sure I didn't like them. They were always slimy and tasted "too green." Then, I learned that Brussels sprouts can be cooked in ways that DON'T cause them to be mushy and gross. This recipe turns out sprouts that are tender without being mushy, and with the addition of garlic and cheese, have a completely different taste than those Brussels sprouts you ate as a child. Everyone should give Brussels sprouts a second chance, because these truly were delicious. Served with a simple chicken, they really added to the meal.
Roasted Garlic Parmesan Brussels Sprouts
Ingredients:
1 lb Brussels sprouts
2 Tablespoons olive oil
5 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste
1. Preheat oven to 400 degrees. Cut off bottom on sprout and remove outer leaves. Cut Brussels sprouts into quarters or halves, depending on size.
2. Mix oil and garlic in a medium bowl. Lightly toss sprouts in the oil mixture.
3. Pour sprouts and oil into a glass 9 x 13 baking dish. Sprinkle parmesan cheese even across the top.
4. Bake 35-50 minutes, until centers are tender, stirring about every 10 minutes. If sprouts begin to char before being tender, cover dish with foil.
Friday, January 4, 2013
Spinach artichoke grilled cheese.
I have always loved spinach and artichoke dip. Even when I thought I didn't like spinach (because apparently I was confused as a child), I still always wanted spinach and artichoke dip. I love the flavor of artichokes, and the creaminess of the dip. Yum! Of course, when I saw a recipe that blended my favorite appetizer with a grilled cheese sandwich, I knew I had to try it. I changed a few things from the original recipe, adding roasted red pepper, using laughing cow cheese instead of sour cream, and cutting down on shredded cheese. The end product was delicious, with just enough creaminess and plenty of flavor, and, with a filling that was less than 200 calories, I didn't feel guilty eating it.
Spinach and Artichoke Grilled Cheese
Makes 2 sandwiches
Ingredients
1 Tb olive oil
2 cloves garlic, minced
3 cups baby spinach leaves, chopped
1/3 cup artichoke hearts, chopped
1/4 cup roasted red pepper, chopped
2 wedges light creamy Swiss laughing cow cheese
1/2 cup shredded cheese
4 slices bread
Instructions 1. Heat olive oil in large skillet over medium heat until shimmering. Add garlic and sauté until fragrant, about 30 seconds.
2. Add spinach to the pan and cook until wilted, stirring occasionally, about 2-3 minutes. Most of the liquid should be evaporated.
3. Add artichoke hearts and roasted red pepper. Sauté about 2 minutes and remove from heat.
4. Stir in laughing cow wedges until melted.
5. Scoop half the spinach artichoke mix onto a slice of bread. Add half of the shredded cheese and top with another slice of bread. Toast sandwich in prepared skillet*, turning once, until both sides are golden brown. Repeat with remaining filling and bread.
*I like to spray my skillet with Pam to toast my sandwiches, rather than using butter, though either method would work.
Source: Adapted from Annie's Eats
Spinach and Artichoke Grilled Cheese
Makes 2 sandwiches
Ingredients
1 Tb olive oil
2 cloves garlic, minced
3 cups baby spinach leaves, chopped
1/3 cup artichoke hearts, chopped
1/4 cup roasted red pepper, chopped
2 wedges light creamy Swiss laughing cow cheese
1/2 cup shredded cheese
4 slices bread
Instructions 1. Heat olive oil in large skillet over medium heat until shimmering. Add garlic and sauté until fragrant, about 30 seconds.
2. Add spinach to the pan and cook until wilted, stirring occasionally, about 2-3 minutes. Most of the liquid should be evaporated.
3. Add artichoke hearts and roasted red pepper. Sauté about 2 minutes and remove from heat.
4. Stir in laughing cow wedges until melted.
5. Scoop half the spinach artichoke mix onto a slice of bread. Add half of the shredded cheese and top with another slice of bread. Toast sandwich in prepared skillet*, turning once, until both sides are golden brown. Repeat with remaining filling and bread.
*I like to spray my skillet with Pam to toast my sandwiches, rather than using butter, though either method would work.
Source: Adapted from Annie's Eats
Thursday, January 3, 2013
Homemade easy fancy dress
When my aunt told me the only thing my goddaughter wanted for Christmas this year was dress up clothes, I knew I had to make her some homemade dresses. Unfortunately, I don't have much experience sewing, espeically not sewing without a pattern. After searching the internet a bit, I found a few different ideas, and just hoped they would work. For this dress, I found this video, which had a basic tutorial, and used that to make something I thought would be quick, easy, and cute. I was happy with the end product, and it only took about 30 minutes total.
The amount of each fabric you need will depend on the size you need to make. Since I was making a dress for a 3 year old, I didn't need much fabric at all. In fact, I used an old jersey knit shirt as the base fabric. You also need a piece of tulle, and a piece of lace.
To start off, you need to cut a bodice piece from your knit fabric. The piece will be a rectangle, with the long side being your approximate waist measurement(this may need to be increased slightly if your waist is much smaller than your bust), and the short side being the length you want the bodice(my piece was 20" by 11"). You also need to cut a skirt piece from your knit fabric. This piece will be a trapezoid shape, with the top length being the same as your long length of the bodice piece. The bottom of your trapezoid should be a few inches longer(4-6", depending on stretch of fabric). The easiest way to do this is to fold your fabric in half, and measure from the center. This way, both angular sides of your trapezoid should turn out the same. The height of your trapezoid should be about how long you want your dress to be.
Next, cut your piece of tulle. The tulle should be about twice the length of your waist measurement(but the same height as your trapezoid piece). Pleat and pin the tulle onto the waist-length side of the trapezoid piece, pinning the tulle onto the right side of the fabric. Sew a quick baste stitch to keep the pieces together.
Cut a piece of lace the same size as your tulle. Again, pleat and pin onto the trapezoid piece, on top of the tulle(your fabric should be in this order:lace, then tulle, then knit). place your bodice piece on top, with the right side of the fabric facing the lace. pin, and sew along the waist line.
You should now have one piece thats all attached. Simply pin and sew the back seam and voila! Since I didn't know my cousin's exact size, I added two tie straps to the top, but they are not necessary. In the below diagram, you can see the sizes of each fabric piece I cut.
If these directions aren't completely clear, feel free to ask for clarification. I've never written sewing instructions before.
The amount of each fabric you need will depend on the size you need to make. Since I was making a dress for a 3 year old, I didn't need much fabric at all. In fact, I used an old jersey knit shirt as the base fabric. You also need a piece of tulle, and a piece of lace.
To start off, you need to cut a bodice piece from your knit fabric. The piece will be a rectangle, with the long side being your approximate waist measurement(this may need to be increased slightly if your waist is much smaller than your bust), and the short side being the length you want the bodice(my piece was 20" by 11"). You also need to cut a skirt piece from your knit fabric. This piece will be a trapezoid shape, with the top length being the same as your long length of the bodice piece. The bottom of your trapezoid should be a few inches longer(4-6", depending on stretch of fabric). The easiest way to do this is to fold your fabric in half, and measure from the center. This way, both angular sides of your trapezoid should turn out the same. The height of your trapezoid should be about how long you want your dress to be.
Next, cut your piece of tulle. The tulle should be about twice the length of your waist measurement(but the same height as your trapezoid piece). Pleat and pin the tulle onto the waist-length side of the trapezoid piece, pinning the tulle onto the right side of the fabric. Sew a quick baste stitch to keep the pieces together.
Cut a piece of lace the same size as your tulle. Again, pleat and pin onto the trapezoid piece, on top of the tulle(your fabric should be in this order:lace, then tulle, then knit). place your bodice piece on top, with the right side of the fabric facing the lace. pin, and sew along the waist line.
You should now have one piece thats all attached. Simply pin and sew the back seam and voila! Since I didn't know my cousin's exact size, I added two tie straps to the top, but they are not necessary. In the below diagram, you can see the sizes of each fabric piece I cut.
If these directions aren't completely clear, feel free to ask for clarification. I've never written sewing instructions before.
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