Contrary to popular belief, I am making progress on Fluttershy. It’s just painstakingly slow. I keep thinking about Liono and some other geeky non-costume clothes I’d like to make, but alas those will have to wait. Here is where I am on the waist cincher.
The outer layer is pieced together, the down proof ticking layer is sewn, and all the decorations (except the hand sewn crystal beads and butterfly attachments) are on the outer layer. I am debating if I want to add waist tape to this corset … I haven’t done it before, it seems pretty easy, but I have read that is can sometimes cause it to look like more of a crease at your waistline if you do this, rather than a steady curve. If you have any experience with waist tape, please let me know your opinion – should I try it?
I have a goal of trying to lose a certain amount of weight before MegaCon, and thus my husband and I have been dieting. I’m only a couple pounds shy of my goal, so yay for that. But for me, dieting only works if I can have one cheat day a week, which is generally Saturday. Last week, a food truck came to the office that makes beignets, and that fried dough smelled delicious. I decided then and there that one of the treats I would have on Saturday would be Zeppolis. I have had a pin for these on my Pinterest for a long time, so it was time to give it a go. The recipe is by The Cottage Market, and I made it Saturday evening pretty much exactly. It makes quite a few zeppolis, so be warned. Probably enough for 3-4 people, maybe more.
Here is a shot of the dough as I added in the ricotta cheese. Right before this, the dough had pretty much been impossible to continue beating with an electric mixer. But it’s amazing what the vanilla and ricotta cheese do for the batter! After it was mixed up, I sent the dough to the frying pan. I heated my oil to 375 like the instructions said, but honestly, I feel like that was a bit too hot. The first batch of zeppolis was too crispy on the outside and had a bit of uncooked batter in the center. I recommend more like 350 for the oil temperature.
They only took a couple minutes to cook. They will flip on their own, but I found they got a little too crispy if I waited for that too happen as well. When your dough is out of the fryer, set it on a paper towel (over a plate) to rest, and sprinkle some confectioners sugar on top! I bet these would be good with a bit of nutella to dip in as well.
It was a good recipe – not a lot of work, and they tasted great. Reminded me of the craft fair I used to go to growing up – there was always a food tent selling these. Yum! Oh and in case you are wondering, you do not taste the ricotta cheese used in the dough at all 🙂
Onto the last thing for today. You may have come to the site lately and noticed a change in the design. I’m tinkering with new themes and ideas, but haven’t found one that I am completely happy with yet. I have debated designing a more professional looking logo, but kind of feel like that is the opposite of what my blog is about – with so much of a focus on making things from scratch, I’m not sure I want to make that change. My current logo / header is one I sketched myself, and while I know it doesn’t look professional, I do feel like it embodies me and this blog. What do y’all think? Is it time for a more professional look? I’d love to hear your thoughts on this before I settle on anything. Click here to take a short, 6 question survey and help me with my redesign. Thanks for reading, and for your help with this! 🙂