the sunday session 19 - what a tart

how's things lovely fashionistas. hope you had a lovely week. i did - but then, i always try to find the shining light every day.

i loved my looks this week - a mix of thrifted, home sewn, upcycled, some classic, some modern and of course colour. i never like to find myself locked into one look, it messes with my sense of adventure.

i think my favourite look was this one - the one i likened to a big dollop of whipped cream with strawberry.  i find this one quite out of character for me, but it felt amazing.  it felt quite classic and old fashioned and i really just wanted to go somewhere with equally stylish ladies and enjoy a high tea.  who am i!

the skirt was made by me using fabric from darn cheap fabrics at port melbourne. they have a few stores around melbourne and their fabric has a mix of low and high end quality and pricing, including fabric from dolce gabbana and other designers.  there is a price tag attached to some, but they do have a good bargain area, which is where i found this fabric.  it's a textured piece and it cost $6 per metre. the blouse was thrifted in the brotherhood of st laurence op shop in the city.   i teamed this with my red mary janes from jo mercer and a thin red belt from a $2 shop at south melbourne opposite the markets.

what i loved about this fabric was its texture and rather than cutting the skirt with the stripes across - the way they were meant to go - i let them run down and used the edge of the fabric as the hem detail. if you were ever wanting to make a super simple skirt, this is the one.  just requires the side seams and elastic around the waist.  it's super simple, super spunky and it worked a treat  i didn't have a slip to go underneath it, so i just used a satin flowery skirt which gave the skirt and extra hint of mystery.

now speaking of strawberries and cream, i have another recipe share..... and it's for these super fun tasty yumbo jumbo mumbo strawberry tarts.

get some medium size strawberries
some puff pastry
a bit of castor sugar
a hot oven
some icing sugar for later
and some whipped cream if you feel so inclined.

**
wash the cooties off the strawberry's, get rid of the green stuff and make the bottom flat, then turn them upside down and with a sharp knife, score the top - start to cut the strawberry like you were going to slice it in half from top to bottom, but stop about half way cause you don’t want to cut it in half. then cut it the other way like you were going to slice it in half from top to bottom, but stop, cause you don’t want to cut it in half right!

line a baking tray with baking paper.

cut some pastry into rounds a bit bigger than the strawberries (i did have to use 2 layers, cause i wanted extra puff). use a scone cutter, or a glass and a knife, or make a little template from paper if need be.

sit a strawberry ever so delicately in the middle of one of the puff pastry rounds (flat side down) and give it a good sprinkle of castor sugar. repeat with all strawberries.

whack them in the hot oven, for about 15 mins

and if you are like me, then keep opening the door to see how they are doing, and make sure they haven’t slid off the pastry

after the 15 mins, if the pastry looks puffed and a bit coloured, then those little tasties are ready. if you find that your oven has a mind of its own, then by all means adjust the cooking time.

and voila

if you are an eager beaver like me, you will try to eat one straight away, which could end up with a mouth injury, so wait a while, then sprinkle them with icing sugar before serving.

if you want to add a little dollop of cream before serving, then go for it.

here's to strawberries and cream, for both clothing and for the mouth. till next time xxxxx @janijans