Wedding dress progress

Some time ago I posted about the engagement dress that I had made for myself, and now 2 years later I'm here posting about the wedding dress. I sort of looked at dresses, but nothing ever fits (they don't make wedding dresses for women the size of 12 year old girls), I didn't want to go strapless and be hitching my dress all night, or worse, be spilling over the top. And I kept coming back to this Vogue pattern (V2788):

I originally had plans to make my own wedding dress, but the PhD is taking longer than expected (as they do). Oh well, these things happen. Although I'm crazy, I'm not crazy enough to write up and make my own dress. So I've enlisted a friend's mother to help, and she'll be doing the actual sewing, but I've just finished doing the drafting and I'm helping cut it all out next week. She can do the stressful bit. I made a toile and I was surprised that, for a Vogue pattern, it was not only easy to make - the toile took me only an hour to make (cutting took me about 5 freaking hours...) - but the fitting is pretty much spot on! Just brought it in across the back, took it in at the hips, and brought the skirt in by about 4cm on each seam so I don't look like this on my wedding day:

The fabric and bridal lace has been purchased, so now it's just down to cutting and making. Update soon. But I promise this blog won't become dedicated to wedding planning cos that's not my scene.

Long time no see... and some Blood plum and tamarind sauce

It's been a while since I've posted in this place, and there's been a few cobwebs that have formed (i.e. mountains of spam) which I'll deal with soon... maybe after I've deal with the real cobwebs around the house. I'm not sure if I'll be posting here on a regular basis again, but I desperately needed jot down some recipes so I don't forget them. There are a lot of projects that I'm super keen to document around here, but there's a PhD to finish...

I'm at the tail end of my PhD, and right at this very moment in time I'm writing papers, making blood plum and tamarind sauce and listening to the Triple J hottest 100. I'm pausing from my science writing because I didn't want to forget my recipe for blood plum and tamarind sauce. It's warm outside and so it's going to be Gin and Tonic O'clock soon, and then I'll definitely forget the recipe.

This weekend is pickling weekend with some friends, and I needed to get started because there are a lot of jars to sterilize and fill. 100 jars, to be precise. We're also going to be making my peach chutney and ajvar.

I kind of winged this recipe, based it on a few others like Maggie Beer, Gourmet Traveller and SMH. Here we go

Blood plum and tamarind BBQ sauce

2 large onions, finely chopped

1.8kg blood plums, skin on, halved, seeds removed

250 ml red wine vinegar

250 ml water

700g brown sugar

1/3 cup tamarind puree

4 cloves garlic

1 1/2 tsp fresh grated ginger

1 tsp salt

1 tsp black pepper

1/2 tsp cinnamon

1/2 tsp cloves

1/2 tsp tabasco

1. Sautee onions, garlic and ginger for 4-5 mins until softened
2. Add plum halves, red wine vinegar, water brown sugar, salt, pepper, cinnamon, cloves and tabasco
3. Bring to the boil then simmer for 30 mins. Puree.
4. Continue to reduce on a very low heat until a desired consistency is reached. Puree again.
5. Bottle and process.