Mi Casa
MAY 2007
5/25-27 Conduit, Science Fiction Convention, Salt Lake City, Utah. http://conduit.sfcon.org/. Saturday at 4 PM, Jane will be presenting "Corsetry 101" at Conduit. Come learn about the myths, legends, history and construction of corsets and why corset making counts as three-dimensional design engineering. (Check Conduit program for confirmation of time and room.)
5/25-27 Opus, Denver, Colorado. Look for Seams Like Magik in the Fashion Show. Sorry we won't be in the Dealers' Room. (Cloning turned out to be...mmm....like having a split personality.)
JUNE 2007
6/12-17 Uprising War, Society for Creative Anachronism, Barony of One Thousand Eyes,Firth, Idaho http://uprisingwar.org/
6/29-7/1 Ye Merry Greenwood Faire, Richland, Washington. http://home.comcast.net/~greenwood_players/index.htm
JULY 2007
7/14 Ritzville Blues, Brews and BBQ Fest, http://www.ritzvilleblues.com/
AUGUST 2007
8/4-5 Washington Renaissance Fantasy Festival, Gig Harbor, Washingtonhttp://www.washingtonrenfaire.com/
8/11-12 Washington Renaissance Fantasy Festival, Gig Harbor, Washington
8/18-19 Washington Renaissance Fantasy Festival, Gig Harbor, Washington
May turns out to be my "At Home" month. I hauled everything out of the trailer and the van... and the house and.....everywhere else I had stowed things. I set up all of the racks and sorted and hung and tagged and sorted again.
Although I love historical recreation, I must admit that mixing historical eras and/or fantasy is one of my guilty pleasures. Above, I am wearing a Victorian corset in Chinese silk brocade with an Irish leine and (unseen) a black embroidered Middle European skirt (for my Hungarian/Magyar roots). Oh yeah - and modern spectacles and those Northwest standards - Birkenstocks. And...under everything....hmmmm.... maybe that's enough information.
Once I had everything out it seemed a shame to just repack, so on May 5 and 6, Seams Like Magik held an Open House in Ritzville. To celebrate Cinco de Mayo (and because I like them!), I made fruit salsa, corn salsa and guacamole to go with the chips, breads and veggies. mmmmhhhhmmmm. Several of you asked for the recipe for the fruit salsa. It is one of those things that never turns out the same, and rarely even starts with the same ingredients so feel free to experiment. But you know that is kind of my life motto!
Saturday was also the Ritzville Quilt Show and many of my new neighbors stopped by and chatted. Thanks to John for guarding the food while Sue and I made a flying visit to the quilt show. Wonderful display - colorful, detailed, whimsical, elegant - so many beautiful quilts!Sunday was quieter and I had time to drink fresh ground French Roast (no adulterants, thank you) and work on my daily double of crosswords before I resumed tagging and sorting. In the afternoon, I found some willing victims and we played dress-up. On the left are some of the new hakama paired with vintage kimono and haori. Putting it all together reminded me that I really want/need a lesson in obi, cords and other kimono accessories. sigh. soon.
Next on my list was completing two custom corsets and providing lessons for wearing. More fun! Life is so entertaining if you give it half a chance.
Please note the subtle but clever insertion of camels into the photos. Although it may be too subtle to be clever in this size image.
Stop by and see me soon!
Jane
info@seamslikemagik.com
Fruit Salsa - Camel style
1 cup each of 2 or 3 kinds of fruit, cored or pitted and chopped - mango, peach, papaya, strawberry, pear (??), kiwi, pineapple, blueberry, oranges, etc. Fresh is best but you can use frozen or canned. I usually use whatever is in season. If using canned fruit, drain juice first
2-4 large crunchy apples, cored, chopped fairly fine, peel left on - Braeburn, Granny Smith, Gala or similar
1-5 jalapeno peppers, seeded and chopped. Use gloves and don't touch your eyes! Canned, diced peppers may also be used.
1/8-1/4 cup kirin (rice vinegar) apple cider vinegar may be substituted
1/4-1/2 cup apple cider vinegar
1/4 cup lime juice
1/4-1/2 cup orange juice
1/4-1 tsp cardamom
tomatillos if you have them, chopped
This is a great recipe for a food chopper or processor. I use a hand chopper which sometimes frightens the neighbors but is great for stress. Mix all ingredients together in large bowl or storage container. If you want to control the zing, set aside some of the jalapenos to add later. Cover and marinate in the refrigerator 2 hours - overnight. Taste and adjust cardamom and zing again before serving. The jalapenos will taste stronger after marinating.
Serve with large, crispy tortilla chips. Don't be surprised if your guests load each chip with lots of yummy salsa. Fruit salsa can be stored in the refirgerator and is usually pretty good for a week. It is also great with quesadillas, grilled or baked fish and with pork tenderloin or chops. Use your imagination and add the salsa to other dishes for new taste treats! Remember - feel free to experiment!
Fruit Salsa - Camel style
1 cup each of 2 or 3 kinds of fruit, cored or pitted and chopped - mango, peach, papaya, strawberry, pear (??), kiwi, pineapple, blueberry, oranges, etc. Fresh is best but you can use frozen or canned. I usually use whatever is in season. If using canned fruit, drain juice first
2-4 large crunchy apples, cored, chopped fairly fine, peel left on - Braeburn, Granny Smith, Gala or similar
1-5 jalapeno peppers, seeded and chopped. Use gloves and don't touch your eyes! Canned, diced peppers may also be used.
1/8-1/4 cup kirin (rice vinegar) apple cider vinegar may be substituted
1/4-1/2 cup apple cider vinegar
1/4 cup lime juice
1/4-1/2 cup orange juice
1/4-1 tsp cardamom
tomatillos if you have them, chopped
This is a great recipe for a food chopper or processor. I use a hand chopper which sometimes frightens the neighbors but is great for stress. Mix all ingredients together in large bowl or storage container. If you want to control the zing, set aside some of the jalapenos to add later. Cover and marinate in the refrigerator 2 hours - overnight. Taste and adjust cardamom and zing again before serving. The jalapenos will taste stronger after marinating.
Serve with large, crispy tortilla chips. Don't be surprised if your guests load each chip with lots of yummy salsa. Fruit salsa can be stored in the refirgerator and is usually pretty good for a week. It is also great with quesadillas, grilled or baked fish and with pork tenderloin or chops. Use your imagination and add the salsa to other dishes for new taste treats! Remember - feel free to experiment!
posted by SeamsLikeMagik @ 3:28 PM
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