I hope everyone enjoyed the visit from Amy at Nap Time Crafters. Isn’t she just amazing?!?! Go give her some bloggy hugs for sharing a playdate with us.
So today’s show is brought to you by Rapidly Growing Children Miracle Growth Tonic.
Do your little ones ever have a shirt that is just a bit too short, mainly because they grow over night by like 3 inches and even though it fit YESTERDAY somehow, today….not so much? Well mine does all the time it seems and since I am not a fan of the Dora shirt too short look I figured out a super simple, fun way to lengthen an otherwise perfectly good shirt.
So this one is sooooo sooooo sooooo easy and a great ribbon stash buster.
Take the too short shirt and decide how much longer it needs to be. For me it was only a couple inches so I settled on adding a total of about 3 inches in case The Elder A decided to do more of that overnight growing thing.
Mysteriously outgrown shirt
Next pick your color scheme with 3-4 different types/colors of ribbon. It helps if they are all the same width but they don’t have to be. Measure across the bottom of the shirt, to determine how many ribbon across you will need front and back and then, based on the number and width of your ribbons cut them to the desired extra length you are adding (plus seam allowance).
Decided color scheme
So mine look like this, pile of ribbon, all cut 5 inches long. I cut some extra just in case and plus there was just a bit left on each roll anyway. Fold them all in half and since we all know ribbon likes to fray you will need to seal the ends off somehow. I used my serger and just kept feeding them in a long line until I had them all sewn up. If you don’t have a serger just use a wide zig-zap stitch over the tops. You can also use something like Fray-Check but I personally am not a big fan of that stuff, it never fails to leave an oily stain on something.
Pile of ribbon
Cut 5 inches long
Serging the tops.
Pretty little ribbons all in a row
Ok so now just pin the ribbon to the wrong/underside of your shirt and sew them on. I used the stitch line that was already on the shirt to “hide” the new seam where I was attaching the ribbons. The trick is to only do a few at a time, lining them up side by side carefully. If you try to do the whole shirt all at once you will likely be off because the ribbons will shift and move on you as you sew the others on.
Pinned and ready to sew
Hiding the new seam line
See…I warned you about the shifting
Go all the way around and…..
Finished!! I have no idea why she is holding her shoulders like that. She said she was posing….who knows
That’s it!!! Done! See told ya easy as pie. (beware random rambling….)BTW where did that come from? Have you ever made a pie, from scratch? It is not in fact easy. (rambling ended)
I also added a tiny color coordinating ribbon at the top, just for fun. You could do a ribbon bow or an appliqué or nothing at all.
This top will also fulfill any garment twirling requirements your daughter might have on her clothing at the moment. Oh that’s just mine…huh well lucky you then.
So there you go, a quick easy fix to the weed like growth spurts our kids go through.
I hope you all are having a great summer, we are sweltering here in Alabama but what else is new? Oh wait I know!!! Get excited because next week I am going to do a new series, Sewing for Sisters. This is going to be in honor of my new little girl dropping in to the world at any moment. I am going to have an awesome guest post from a woman who knows a thing or 2 about raising sisters. Wanta guess who she is? Stay tuned more to come in a few days. Happy Sewing
Since it is Friday during Lent I thought I would share one of my favorite “no meat” recipes if you, like me, are struggling to find something new to eat. This makes a great lunch or with the addition of some grilled shrimp an even better dinner. I plan on making it today for me and The Elder A to have for lunch. Sorry for no pictures with this one, but since I haven’t made it yet today there are none to take, plus whenever I make this dish it never lasts long enough to snap any. I promise I will post pics later. Happy Friday and have a blessed weekend.
Pesto orzo with pine nuts and mushrooms
1-2 cups of uncooked orzo, the tiny little grain like Italian pasta. (fun fact of the day, Orzo is Italian for barley)
3-4 Portobello mushroom caps, cleaned and finely chopped (you can add more or less to your liking)
1 cup of raw pine nuts
Homemade or your fav store bought pesto (I will do a post on my pesto recipe later, promise)
Olive oil to coat the sauté pan
Bring a medium pot of water to a rapid bowl adding a pinch of salt to the water once boiling. Add the orzo to the water and return to a rapid boil. Boil for 9-11 minutes until ‘Al dente’ stage is reached.
While the orzo cooks heat a small sauté pan over medium heat. Coat the pan with olive oil and once hot add the chopped mushrooms. Sauté just until tender, beware mushrooms can go from tender to mush in a matter of minutes so watch these closely. It only takes a minute or two. Once tender remove from heat and transfer to a mixing bowl and return pan to heat. Re-coat the pan with olive oil if necessary and add the pine nuts. Toast the pine nuts until golden brown. Again as with the mushrooms, the pine nuts can go from golden to slap burnt in seconds (slap burnt is a technical Southern cooking term BTW). When toasted remove from heat and add to the bowl with the mushrooms. You are now done with the sauté pan.
The orzo should be done by this time so drain it as you would any other pasta but DO NOT RINSE. Transfer the orzo into the same bowl with the mushrooms and pine nuts. Now take your pesto and spoon over the mixture in small increments stirring to mix/coat thoroughly. The heat from the orzo, mushrooms and nuts will “loosen” the pesto so don’t add too much all at once, you can always add more but you can’t take it back out. Once you happy with the amount of pesto mixed in you are done!! Enjoy as a light lunch or add shrimp, and if it’s not Friday during Lent, grilled chicken or even sausage for a heartier meal. Another fun addition is crumbled Feta cheese at the end, right before serving.
Store in the fridge, if it isn’t all eaten, for 3-5 days. If you have any questions about this recipe feel free to contact me via the comments or email. Thanks for visiting.