For those of you who follow my Instagram, you may have seen a picture of this pop up over the weekend here's a rundown of the patterns used, fabric and my thoughts.
The pants are Tessuti Fabrics Suzy Pants. Another excellent pattern from Tessuti that like their stores and service I could praise all day.
I cut a size small and like the Esther Shorts it was spot on, I also think the relaxed fit of these helped.
The only changes I made were to the waistband. I personally wasn't keen on the elastic at the top of the band so I used same pattern piece but cut two to create a facing and inserted wide elastic all the way through and then used a very small zig-zag stitch to stitch two lines of stitching over the top ( does that make sense?). This gave a more rtw look but also is more flattering for shorter length tops or tucked in tops, again this is in my opinion.
I love the fit of these pants, I was very hesitant of this style for some time as like a lot of women my bottom and thighs are my widest spots and I just didn't think they would be flattering and I also couldn't get the mental pic of MC Hammer ( or the song) out of my head but the soft fabric and pleats flow nicely over those areas and don't seem to accentuate.
The fabric is a polyester, which I NEVER buy but I loved this print and I had to have it polyester or not and I was actually pleasantly surprised. It has a lovely feel and isn't too sticky or hot to wear. I was also quite nice to sew with to too slippery. I purchased it from Anna Ka Bazaar online store which is based in Paris ( hey if I cant get there I can still shop from there ) and has since sold out but they have some really gorgeous fabrics and fantastic service check them out.
The shirt I am ashamed to say I made over a year ago and never blogged. It's the much loved ( and for good reason) Archer shirt. This was my first Archer and I honestly never though I would make a professional looking button down shirt.
This pattern is superbly drafted and between the instructions and sew-a-long posts on the Grainline studio blog you simply cannot go wrong. I made zero changes as this was the first time I had used pattern but I wish I had made a little longer.
The fabric is a chambray from Tessuti that I should have purchased an entire roll of because it's amazing. I wear this shirt nearly every week and love it, chambray is like black it goes with everything :-)
I loved these shorts from the instant I saw them on my news feed, in fact I loved them so much I did a shameless copycat and made mine exactly the same as Tessuti's sample. I have always loved Hawaiian prints and can I tell you finding a nice natural fibre fabric with a pretty Hawaiian print is nearly impossible which is why I snapped this fabric up. I believe the black colourway is sold out online but think they may still have it in navy and cream colourways.
The pattern is a high waist vintage style cut with back darts and the side seams are slightly to the front which is very flattering. Tessuti describe this pattern as being super-simple to sew and I couldn't agree more. I made these up in an hour including cutting out and marking. I made this up in a straight size 10 no changes and the fit was spot on, I have NEVER made a pair of high waist shorts that fit me both at waist and hips so I was very pleased. I have since made a pair in black linen which is not as fun as the Hawaiian print but very handy addition to my spring/summer wardrobe.
If you are after a cute pair of shorts for summer definitely give this pattern a try!
Does your family do anything special on weekends?
My partner works on weekends but my two boys and I have settled in to a bit of a routine, after a busy week we like to take it slow Saturday mornings, no rushing they still get up by 6 am mind you but we are not going anywhere in a hurry. We also like to make something yummy for breakfast and it has become tradition to make a big batch of Madeleines to share.
For those of you who are not familiar Madeleines are French butter cakes baked in seashell shaped patty pans, they are delicious and my kiddies LOVE them!
I have tried and tested a number of recipes but keep coming back to a recipe from Rachel Khoo's ( LOVE her!!) cookbook Little Paris Kitchen. The original recipe is filled with lemon curd and raspberries, which is absolutely amazing but mostly we omit this part and just have them plain.
Beat the eggs with the sugar until pale and frothy. Put the flour and baking
powder into a separate bowl and add the lemon zest.
Mix the honey and milk with the cooled butter, then add to the eggs. In two
batches, fold in the flour. Cover and leave to rest in the fridge for a few
hours, or overnight.
Meanwhile, make the lemon curd. Put the lemon zest and juice, salt, sugar and
butter into a small saucepan and heat gently until the sugar and butter have
melted. Remove from the heat.
Whisk the egg yolks in a bowl, then add to the pan and whisk vigorously.
Return the pan to a low heat and whisk constantly as the curd starts to thicken.
Don’t stop whisking or the eggs will curdle (if the curd starts to boil, take
off the heat). Once the curd thickens and releases a bubble or two, remove from
the heat and pass the curd through a sieve into a bowl. Place cling film in
direct contact with the curd and refrigerate for at least an hour, preferably
When you are ready to bake, preheat the oven to 190C/375F/Gas 5. Butter and
flour a 12-shell madeleine tin. Put the lemon curd into a piping bag fitted with
a small, pointed nozzle and place in the fridge.
Put a heaped tablespoon of batter into each madeleine shell and press a
raspberry deep into the batter.
Bake for five minutes and turn the oven off for one minute (the madeleines
will get their signature peaks), then turn the oven on to 160C/325F/Gas 3 and
bake for a further five minutes. Transfer the madeleines to a wire rack and
leave for a few minutes until cool enough to handle. Meanwhile, wash and dry the
tin, then repeat the baking as for the first batch.
While the second batch is baking, pop the piping nozzle into the mound in
each baked madeleine and squirt in a teaspoon’s worth of lemon curd. Repeat with
the second batch, then dust with icing sugar and serve straightaway.
*Note I have also been out of the baking powder and just omitted but swapped plain flour for self raising and had no problems. I also add 2 tablespoons of lemon juice to the batter for a stronger lemon flavour. I also make my batter up the night before allowing it to rest in the fridge overnight.