I finally finished my skirt, and I have to say, it didn’t turn out too badly. The zipper is still completely messed up, and the trim is slightly uneven, but overall, I think it turned out pretty cute.
Next up: a cute sundress in a fun sunflowery fabric. It’s going to take me a while to make it, based on the instructions.
I live in a great city for meat. Despite that, I’ve never bought meat anywhere but at the local grocery store or Whole Foods. The former has a pretty terrible selection and the quality isn’t terrific; the latter is just too damn expensive for every day. So I finally took the time to figure out where the nearest butcher is and, today, stopped by.
I was, admittedly, nervous. Which is ridiculous—I mean, we’re talking about a butcher shop, right? People have been buying meat from the butcher instead of the supermarket forever. But this butcher shop is in the meatpacking district and is very no frills and I really just had no idea how user-friendly it would be. (I hear stories of one place where you walk into, basically, the meat cooler and have to put on gloves so you can pick out your own meat. Ack!)
My nerves, though, were completely unwarranted. Not only was this shop VERY user-friendly—from the butcher who rummaged in the back for a couple of my special requests to the wholesale dealer who took five minutes to talk to me about the difference between two kinds of Polish sausage—but it was also CHEAP CHEAP CHEAP. Example: I managed to get out of there with 2-1/2 pounds of tenderloin for about $6/lb. (I also got a whole chicken, two beautiful ribeyes, some pork chops, and a pork blade steak for tacos later this week. The blade steak was $2. TWO DOLLARS. And it will feed us for at least one dinner with plenty for leftovers.)
Tonight, I took advantage of the tenderloin and made Beef Wellington for Two. I picked up a Cook’s Illustrated issue full of recipes scaled down for two people a few weeks ago, and the Beef Wellington looked amazing. Instead of wrapping an entire tenderloin in puff pastry, as is traditional for a Beef Wellington, this recipe calls for cooking the two portions individually.
First, I trimmed the tenderloin (it was actually the tenderloin head) and cut it into three pieces. (One piece went into the freezer; I’ll figure out something amazing to do with it later.)
Then I seared the steaks in a small pan on the stovetop.
The steaks went into a 425˚ oven for 15 minutes, along with the puff pastry, each on its own pan. While they cooked, I made the sauce—Madeira, mushrooms, Dijon mustard, and some other stuff.
Out came the steaks, to be smeared with paté (duck paté made with port wine, which I picked up at the grocery counter of the liquor store). For plating, I rested each steak on the bottom half of piece of puff pastry, topped with the sauce and the other half of the puff pastry. Served with steamed asparagus and a white wine beurre blanc.
The steaks were a touch overcooked—the next time I make this, I’ll shave a few minutes off the oven time as well as from the searing—but still very, very tasty, and the sauce was amazing. I’m calling this one a win.
Snapping out of a funk is sometimes as simple as doing something with your hands. Being in a funk, I decided to do something with my hands–but something that would not cause me to gain weight, as my favorite hands-on hobby, cooking, tends to do. (I figure, if you’re going to make something fancy, why worry about the calories? Bring on the butter!)
So I pulled the sewing machine back out this weekend, and set to make a garment–and this time, to follow instructions and not get frustrated like the last time I tried to make a garment. (For the record, The Ugliest Skirt Ever.)
After a trip to the remnant room at the neighborhood fabric store (and a second trip back for a lining fabric), I created this:
It still needs to be hemmed, though I think I’ll keep it longer than knee-length; it seems to work on this particular skirt.
As you can see below, the zipper/waistband was a total fail and I still haven’t finished the trim:
But I made it! And it’s pretty good for a first (genuine) effort!
I leave you with the pretty lining:
(Oh, the skirt was modeled, in all but the mirror photo, by my duct tape dress form which Mr. Angst Very Kindly helped me create this weekend.)