Have you ever traveled to an event, packed one outfit, and then felt totally demoralized because you don't look anything like what you envisioned?
Guilty!
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| After the wedding |
And of course the wardrobe blahs are all the more poignant when you have spent every extra moment of the last five days finishing the damn thing, including three hours of hand stitching on the plane!
I have been working on self-drafted skirts the past few months (blog post to come soon), so decided to draft my own midi skirt. A Challenging Sew's five paneled midi-skirts served as primary inspiration for this project. I like mid-skirts and it's a flattering fit for my pear shape.
With only two yards of lace on hand, I drafted a three panel skirt.
Although the muslin fit properly, I knew that the base layer of black silk charmeuse and organza was prone to stretching because of the bias panels. To mitigate distortion, I cut the center back on the straight of grain, stay stitched immediately, and hung the pieces for several days to allow the bias to grow out. I attached 1inch strips of organza on the straight grain to the zipper opening for additional reinforcement.
With only two yards of lace on hand, I drafted a three panel skirt.
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| Muslin |
Although the muslin fit properly, I knew that the base layer of black silk charmeuse and organza was prone to stretching because of the bias panels. To mitigate distortion, I cut the center back on the straight of grain, stay stitched immediately, and hung the pieces for several days to allow the bias to grow out. I attached 1inch strips of organza on the straight grain to the zipper opening for additional reinforcement.
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| Organza to stabilize zipper |
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| Organza pockets strengthened by cutting each piece out on the cross grain and straight grain |
In spite of my best efforts, when I tried the skirt on it had stretched on the bias and no longer fit at the waist. I added two rather large darts in the back of the skirt.
I finished the waistband with a petersham ribbon using a similar method to Goodbye Valentino here. Instead of under stitching and trimming, I placed the petersham on the right side of the fabric, above the skirt's waistband finishing line. I sewed it down and then flipped it to the inside where I used a fell stitch to attach the bottom of the petersham.
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| Close up of the lace |
I wore the skirt again for dinner the other night to celebrate our third wedding anniversary at Le CouCou. This time I paired it with a different black top (a refashioned nightgown!), a belt and some suede wedges. Much preferred the skirt with this outfit than at the wedding. Though I'm not thrilled with the addition of the belt...
About Le Coucou: I had been following the chef, Daniel Rose, since the launch of Spring in Paris many years ago. Rose's food is decidedly modern with some very strong nods to the 50s/60s cult classics that I associate with Julia Child or Paul Bocuse: Omelette Norvegienne, Quenelles de Brochette with lobster bisque. But we also dined on some thoroughly modern fare, my favorite being the eel fried in rye flour with a mango curry sauce. The atmosphere, service, wine, vibe...all excellent. The chef came over to our table and chatted with us for 10+ minutes and I geeked out over my favorite French nostalgia dish, "coulibiac," which he recently prepared for a private party but does not plan to add to the menu. A few days before our reservation, Le CouCou won the James Beard Award for best new restaurant (US). Probably little chance of snagging a reservation again...
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| Dressed up for Anniversary Dinner |
About Le Coucou: I had been following the chef, Daniel Rose, since the launch of Spring in Paris many years ago. Rose's food is decidedly modern with some very strong nods to the 50s/60s cult classics that I associate with Julia Child or Paul Bocuse: Omelette Norvegienne, Quenelles de Brochette with lobster bisque. But we also dined on some thoroughly modern fare, my favorite being the eel fried in rye flour with a mango curry sauce. The atmosphere, service, wine, vibe...all excellent. The chef came over to our table and chatted with us for 10+ minutes and I geeked out over my favorite French nostalgia dish, "coulibiac," which he recently prepared for a private party but does not plan to add to the menu. A few days before our reservation, Le CouCou won the James Beard Award for best new restaurant (US). Probably little chance of snagging a reservation again...
