Blue Pumpkin Corsetry: I’ve been making corsets professionally for three years now. I was studying the construction techniques and pattern manufacture for two, previous to that.
I really do believe that a good quality corset is comfortable and wearable. I also believe that a corset can be made for any occasion, not just formal or bedroom occasions.
I have made corsets for clients all over the World and for all manner of reasons. From underwear, to office wear and day-to-night corsets.
My oldest daughter refuses to eat beans. As a matter of fact, she can pick through a bowl of chili eating everything but the beans with incredible accuracy and persistence. Ask her to clean her room and it “takes too long, Mom”, but she will sit for hours picking the beans from any dish without blinking an eye.
The rest of us, on the other hand, adore the musical fruit. Entire meals can, and often are, be based around beans — of one variety or many, we’re not picky. Black, dark and light red kidney, great northern, navy, white, and yes, even lima. Soups, stews, salads, pasta dishes; the options are endless.
And why not? They’re not only essentially a super food — packed with protein, fiber and nutrients galore — they’re easily grown and even easier to store. Whether canned, frozen or dried beans keep well for months and lend themselves equally as nicely to both hearty winter and light, yet filling summer fare making them prime candidates as a year-round local eating staple.
My favorite for meals is the black bean (chick peas, for obvious reasons — hummus! — win out for snacks.) Tossed with onion, sundried tomatoes, roasted corn, a generous handful of fresh chopped cilantro, a pinch of ground pepper and the juice of a freshly squeezed lime — or three, we love limes — they’re always a hit. Served warm next to fish tacos or cold as a mid-summer lunch all their own after a night spent marinating in the fridge, it’s versatile to boot.
What are your favorites? What beans must I try this year and in what inventive ways should I prepare them? Share with me your tips, tricks and recipes — my oldest daughter will not appreciate your kindness, but the rest of us sure will, and who knows her taste buds just might come around someday.
Every summer my family and I go camping in Door County, Wisconsin. We meet up with my folks, and my sister and spend our days on the beach and nights sleeping in a tent. Tent camping is an adventure unto itself. It can be relaxing at times, laying on an air mattress and watching the stars through the zip up screen. Pretending to mind having to go lie down early with the kids, but actually feeling cozy and safe listening to the buzz of conversation and smelling the campfire while I lie there.
Other times, not so relaxing. Like when my son was teething and woke up with an arched back screech of pain. I could tell immediately that the wails were going to be unending and loud so I scooped him up and ran for the minivan. Jumped in and let out a chortle of victory. We made it! We would not be waking up the other campers again tonight! Until my son arched in pain again, stiffening his legs into an unbending position that pressed his feet down directly onto the horn.
There are few statements that strike me so bizarre. “I don’t cook.” One might as well tell me they don’t breathe. Or drink. Or use the restroom. If you do not cook how do you eat? I always want to ask, despite already knowing the answer.
For some cooking is a dreaded task; another chore at the end of a day already filled with them. For those people the advent of jarred sauces, loaves of bread in plastic sleeves and whole dinners requiring no more than a swirl or two around a skillet are sanity savers. For me they’re the bane of it. But I wasn’t always this way.