Macho Man Randy Savage Halloween Costume

For Halloween 2011 I made this costume for my friend Dan.

I took a pair of black jeans and cut open the inseams.  I then laid the legs flat and sewed on strips of yellow velour and a red knit that I had cut out in zig zags, then added a bottom row of red and yellow tatters that went from his knee to the floor.  I sewed the pants inseam together again, making the pants a little tighter than they were before.

Then I took a black blazer and cut open the seam on the bottom of each sleeve.  I stitched red sequined fabric cut in tatters from the shoulder down the top of the sleeve to the cuff, then sewed the sleeve seam back up with long tatters of the yellow velour and red knit secured inside.  I cut triangles of red knit and sewed them over the shoulders, slicing the edges.

Finally I took the red sequined fabric and folded it over the entire lapel, pinning it firmly in place so it lay flat as I stitched all the way around.  Dan made the hat by taking a cheap thrift store hat and spray painting it – it kept absorbing the paint so he had to put on 10 plus layers before it stayed red.  He coated the whole thing in an enamel.  He also spray painted the sunglasses yellow after taping over the lenses.


New Shoot

I did a photo shoot with my friend Rachel, who is wearing the Velvet & Lace Dress.  She broke her right arm recently and had to hold it in the same position in every photo, but they still look great.

The dress is available here

Crochet Spider Web & Spider for Halloween

Just a few days ago I realized October had already begun – and I hadn’t even started my long list of patterns to make for the holidays.  So I spent the last few days making my first Halloween themed pattern – a spider web with an amigurumi spider.

Crochet Spider Web with Amigurumi Spider

Crochet Spider Web

And a close up of the spider:

Crochet Spider Web with Amigurumi SpiderYou can find the pattern for sale here 

August Road Trip

In August I went on a road trip with my boy – first to Mt. Rainier, then to the McCredie Hot Springs near Oakridge, Oregon, then up to Olympia, Washington, to visit with boy’s family and friends.  I pretty much only took photos on Mt. Rainier. . .



The bear!  At one point it was only ten feet away from me, and couldn’t care less.


This fox was eating someone’s vomit in the parking lot.




The Sub Alpine meadows had wildflowers blooming every where, right next to snow.

The Sub Alpine Marmot


New Dresses

I made several new dresses, and am adding them a few at a time to the Etsy store.  Here are two of them:

Blue Crush Mini Dress

Be Linen

Texture, drape, and the raw, natural look – all these have made linen my preferred textile in almost everything I do.

This short movie shows the creation of linen, starting in the field as flax and ending on the dressmakers form.

Spicy Chocolate Oatmeal Bars – VEGAN

My newest vegan recipe using molé sauce to make crunchy oatmeal bars with a soft chocolate center. . .

So the boyfriend and I made tacos the other night, and we had molé sauce to put on top, a savory chocolate sauce made with hot peppers and peanuts, popular in Mexican dishes.  I love spicy chocolates, and the whole time I was eating I was thinking how the molé would be so good as a desert!  With a little sugar added, something crunchy. . .

So today I set about making something with the leftover sauce. . .

You will need:

  • Prepared Molé, about a cup (make sure you prepare it with water instead of broth)
  • Almond Milk, about a cup (or rice, soy, even cow milk if you’re not vegan)
  • Unrefined Sugar, several cups
  • Oatmeal, about 3 cups
  • Whole Wheat Pastry Flour, about 1 cup
  • Slivered Almonds, or chopped nuts of your choice, about 1/2 cup
  • Olive Oil
  • Salt
  • Water

PLEASE forgive the estimated measurements – this is just how I cook!  Don’t worry about messing up – just follow my instructions and the bars will turn out delicious, even with more or less of some ingredients.

Bottom crust:  Preheat oven to 350˚ F.  Mix 2 cups of the oatmeal with all of the wheat flour and several tablespoons of olive oil.  Add water slowly while stirring, until the mixture is moist and sticking together.  Add salt and sugar to taste – I used maybe a teaspoon of salt and a 1/2 cup sugar, but you could use more, or leave them out.  Press into a 9″ baking pan, making sure to cover the bottom.  Mine was about 1/2″ thick.  Bake for about 10 minutes.

Filling:  While the crust is baking, mix the almond milk with the molé sauce in a saucepan over medium heat.  Stir frequently while it heats to dissolve the molé into the milk, and to make sure it doesn’t scorch.  Add about a cup of sugar while heating – add it slowly and taste as you go to make the sauce as sweet as you prefer.  Add a teaspoon of salt too if you like (I did!).  Bring the mix to a low boil (keep stirring so it doesn’t burn) for about a minute, then remove from heat.  When the bottom crust finishes baking, pour the chocolate sauce across the top.

Topping:  Mix a cup of oatmeal with all the nuts and about 2 tablespoons of olive oil – just enough oil to lightly coat everything.  Add sugar and salt to taste – I used about 1/2 cup sugar and 1 teaspoon salt.  Sprinkle this mixture evenly over the chocolate sauce.

Bake about 20 minutes at 350˚ F.  You can eat it warm, or cold – Delicious!