Remember the apron I was making a few weeks ago?
I finished it!
I am so happy with it. It's exactly what I was going for (rare). It's generous and sort of . . . serious. Pretty but serious. Makes you feel like you can bake a ribbon-winning pie. I love long aprons — baker's aprons — the ones that really cover you, with long, generous ties (ahem).
The apron is made of linen, and trimmed with binding tape (not bias cut, just straight). It's about eight yards of binding! I don't like full aprons that just have a neck loop and then tie separately at the waist. The neck loop is never in the right place for me. These ties attach at the top of the bib, cross in back, go through loops at the waistline, cross again, and come to the front to be tied in a bow. Doing them this way makes the apron really adjustable, so it fits better.
The embroidery is a couple of Swedish floral designs I put together, done entirely in satin stitch (with two strands of cotton embroidery floss) and outlined with dark brown back stitch. I picked up some of the flower colors that were in that dark brown calico (from JoAnn's, many years ago now).
My friend Sarah and I finally saw Julie & Julia a couple of days ago and we loved it, especially the Julia parts. The clothes. The kitchens. The . . . everything. Her aprons — long, straight, serious. French. It was all so beautiful. I've got to see the movie again and just watch the sets and costumes this time. I went right home and cleaned the kitchen. And stared happily at my apron. I'm going to do the ties and binding a bit differently on the next one (have the side-bodice binding turn into the ties, and also, bind it completely by machine). (To be honest, and fully disclose my lunacy, I did the binding on this one by machine and hand.) There are plans for a next one — next four ones. (Three are already in progress. All different colors. I told you, I'm crazed.) There is a special someone's birthday coming up, and I am going to make three more for my mom and sweet sissies for Christmas. My sister Susie is an actual pastry chef, too — how cool is that.
This one is for me, though. My uniform for fall baking. Hmmm, what should I make . . . something French? Not a tarte tatin, though. I made one of those last year and I didn't really like it (quel dommage!). Something from Baking with Julia, maybe, because it's now (naturally) in my TiVo queue. Or maybe these chocolate souffles.
Wasn't Meryl Streep so amazing as Julia? Magical.