Making Lace While The Sun Shines

In amongst writing the Christmas novella (Apples In Store – set just after An Imperfect Enjoyment, and featuring a beau, a baby, a little sister, and a case of mistaken identity) and making phenomenal quantities of cake, I have a shocking craving to make needle-lace.

I’ve tried bobbin lace and I found it hard work. What with the cats and all, they have a habit of undoing as fast as I’m doing, and it’s not exactly portable.

So this is the design.

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It’s quite big, so I don’t know what I’m going to do with it. Possibly make it into a collar or a (modern – well, modern-ish) jacket. One of the things I like about needle-lace is it has a very three dimensional, sculpted quality: it’s not as fluid as bobbin lace.

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So as you can see from the drawing on card, I’ve couched down the outline: this is the back, but I’ve pressed down hard with a pen to give a relief outline on the dark side, so the stitches stand out to the eye.

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I’m planning to make each petal separately, for an even more sculpted effect. Here’s a close-up:

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The things we do in the name of vanity!

Bosom Buddies

– or, let’s talk about tits.

As I have been banging on about of late, I’m upping my 17th century game and I’m doing marvellous things with my everyday wardrobe.

This morning I slipped on a lovely olive green and white print blouse and my first thought was – ooo, low-slung tits, girl, pull ’em up a few notches. How unflattering. How dowdy. How –

How right for the shape of the blouse and the design period?

Convo I often have with a mate who is similarly built, but why would I aspire to have two rock-solid semi-spheres clamped to my ribcage, unless I happen to be involved in 1770s re-enactment? What with – as one Regency fashion commentator described – the “disgusting fleshy shelf”?  See this lady here with her low-cut bodice – a lady of ample chest, by the look of her – is she rocking the teetering titties, or are they sensibly secured?

(c) Valence House Museum; Supplied by The Public Catalogue Foundation

Occurs to me that the eye of the beholder is so wretchedly attuned to what we consider beautiful now, that anything that doesn’t conform to the right shape, regardless of size, looks wrong to us. We often see tavern-wench bodices, even when we should be working Lady Fanshawe’s discreetly low-cut charms, because we think up-and-at-’em is the look that women must have aspired to.

(Do we? Should we?)

This is me starting a revolution, right here, right now. The discreet charm of the boobs-goisie. Lower-cut and flatter. (Surely we’re not thinking that mature ladies might be represented as having aspirational mature figures, instead of fake porn-star tits?)

Have it!

But Is It Authentic?

A sort of conflation of ideas whizzing about today.

A conversation about 17th century re-enactment over on Facebook – about being too authentic, becoming intimidating, becoming contemptuous of those who don’t count stitches, or who use wool-blend fabrics. Now for myself, as an author, I consider re-enactment as research for my writing and vice versa. Thomazine’s snapped stay-bone in Imperfect Enjoyment – I’ve done that. (I still have the scar, too: I had to wear the things for the rest of the day, and it didn’t half bleed.)

I haven’t belted anyone in the face with the guard of my sword, but I have considered it. I digress.

And I admit it: I’m one of the stitch-counters. And what I find is increasingly it fills me with a horrible inertia. I have linen to make s new jacket, but I need silks to embroider it. Embroidery silks aren’t good enough: I need silk thread. I need metal spangles. I need – I need – I need.

And till I have, I do nothing.

Actually, I made a conscious decision with my polychrome coif, and my spangled jacket – not to make them period-correct, but to make them touchable, holdable. Hundreds of pounds worth of metal spangles on a jacket, and I’m going to let strangers pick it up, stroke it, hold it up, try it on? Or keep washing my coif after a couple of hundred grubby little fingers have stroked the ladybird or opened the peapods? But that’s what they’re for – to be touched and delighted in, not just admired from a distance. That was what the originals were for: to be worn and used and to give pleasure to their wearer as well as the people who saw them.

It’s the same with my new wardrobe: I want wool, I want silk, I want…I want to not start till I have all the things, rather than to use things I have that are not quite right.

My first thought in the authenticity debate was that it’s necessary, because what’s it for, otherwise? But I’m not sure now. I think it’s more the desire of the moth for the star, than a desirable outcome. I think I could spend my whole life not wanting to do better, but wanting to do nothing. Waiting for the perfect set of circumstances – all the aces, metaphorically, in my hand – before the time is right to do anything at all.

And then you get to be dead, and all the time is used up, and it’s never happened. That book half-written in your head but never started, that jacket you loved…all gone.

Carpe diem.

Sartorial Shufflings: 2

So, you know.

Old goth + autumn wardrobe crisis = on the whole, wtf??

I don’t – my previous publisher will testify – go in much for the public engagement. (You do talk a lot of nonsense on that Facebook apparatus, mind -R.) So jokes about having an authoring hat like Terry Pratchett notwithstanding, I tend not to have A Look.

Except I think I may be beginning to.

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The vintage gloves I’ve had for a while. The hat is based on a 1930s pattern, drafted by me with help from the New Vintage Lady’s blog. It started as an homage to her Dustbowl Hat and then it got… As previously stated, I’m just under six feet tall and conspicuously cinnamon. I don’t do understated.

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You’re looking at the hat,not the rosacea. Not that you would be so rude.

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It’s a sort of wild mongrel of 1960s hippy chic embroidery and 1930s pared-down elegance.

And I think I might be liking that look….

Random sartorial pondering

It’s autumn, and with the autumn I always start to look critically at my wardrobe.

(That, and we’ve booked a trip to Paris in October. You can’t go to Paris looking like a rat’s ass. They wouldn’t let you in.)

So I’m a redhead. Tall, built like a Valkyrie, the sort of shoulders and backside you get from hefting a sword and riding horses and beating cakes. (Yes, Het Babbitt, but taller.)

Wispy slips and dinky prints do nothing for me then. It’s got to be full-on, in your face, you were going to look anyway kind of thing. I’d love to be able to carry off wispy and romantic but I’m just shy of six feet tall. Tisn’t happening.

I always wear trousers. (Should I ? Well, that’s another story, gentle reader, isn’t it?) Usually flats – see above – and I usually have a big sensible handbag that’s full of books and iPads and pens and competent junk.

I’d like to be glamorous_ really I would, she says wistfully.

So – deep breath +- let’s go.

Oranges Are Not The Only Fruit (Except In Oliver Cromwell’s House)

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In my wanderings throughout the internet I came across this splendid gem on a website called “The Foods of England”. Wouldn’t it be marvellous if it were true?

“There is a curious story that roast veal in Orange Sauce was Oliver Cromwell’s favourite dish, and that when no oranges were available, his wife Elizabeth used beans instead, saying something along the lines of “You should have thought about orange sauce before you declared war on Spain.” This tale is told at Cromwell’s House in Ely, in ‘Old Cookery Books and Ancient Cuisine’ by William Carew Hazlitt (1902) and may originate in a spurious little cookbook titled ‘The Court and Kitchin of Elizabeth, Commonly Called Joan Cromwel, the Wife of the late Usurper, Truly Described and Represented’ published in 1664.”

This cookbook was originally written by triumphant Royalists with a perverse sense of humour, intended to show Elizabeth Cromwell up as a frumpy provincial housewife, more fitted to life on a backwater country estate than at Whitehall – and just as a by the by, this was published in 1664, and she died in 1665, so I hope she thought it was as funny as I did. I love the idea of the Lord Protector of England’s foreign policy being dictated by what his wife wanted on the table, though. And oranges, believe it or not, are quite popular in 17th century cooking, although normally with capon or fowl rather than veal. Perhaps Mrs Cromwell didn’t like chicken?

The Good Huswife’s Jewll for the Kitchen (1594) suggests that Mrs Cromwell should… “take red wine, Synamon, Sugar, Ginger, the grauie of the Capon, or a little sweet butter: slice an Orenge thin, boyle it in the stuffe, when your Orenges be tender, lay them vpon your sops, mince some of the rynde and caste on the sops, and so serue them.”

To boil a capon with oranges, after Mistress Duffield’s way, …“take a Capon and boyle it with Veale, or with a mary bone, or what your fancie is. Then take a good quantitie of that broth, and put it in an earthen pot by it selfe, and put thereto a good handfull of Corrans, and as manie Prunes, and a few whole Maces, and some Marie, and put to this broth a good quantitie of white wine or of Claret, and so let them seeth softly together: Then take your Orenges, and with a knife scrape of all the filthinesse of the outside of them. Then cut them in the middest, and wring out the ioyse of three or foure of them, put the ioyse into your broth with the rest of your stuffe, then slice your Orenges thinne, and haue vpon the fire readie a skellet of faire seething water, and put your sliced Orenges into the water, & when that water is bitter, haue more readie, and so change them still as long as you can finde the great bitternesse in the water, which will be sixe or seven times, or more, if you find need: then take them from the water, and let that runne cleane from them: then put close Orenges into your potte with your broth, and so let them stew together till your Capon be readie. Then make your sops with this broth, and cast on a litle Sinamon, Ginger, and Sugar, and vpon this lay your Capon, and some of your Orenges vpon it, and some of your Marie, and towarde the end of the boylin”

There’s also a thickened version of Mistress Duffield’s recipe in the same recipe book, using egg yolks to thicken the sauce into a sort of Christmassy custard. I’m happy to say that Robert May in “The Accomplish’t Cook” gave a much plainer and simpler recipe: “Take slices of white-bread and boil them in fair water with two whole onions, some gravy, half a grated nutmeg, and a little salt; strain them together through a strainer, and boil it up as thick as water grewel; then add to it the yolks of two eggs dissolved with the juyce of two oranges.”

On the other hand, there’s mutton with lemons.
When your Mutton is halfe boyled, take it vp, cut it in small peeces: put it into a pipkin, and couer it close, and put thereto the best of the broth, as much as shall couer your Mutton, your Lemmons being sliced verie thin, and quartered, and Corrans, put in pepper grose beaten, and so let them boyle together, and when they be well boyled, season it with a litle Uergious, sugar, pepper grose beaten, and a little sanders, so lay it in fine dishes vpon sops. Jt will make three messe for the table.
This version sounds a little less – festive, sorry Oliver – but in the early 17th century (and earlier) sanders, ie sandalwood, was used for colouring rather than flavouring. It’s red, but I’d be inclined to replace with a little saffron, just to give it that slightly aromatic, musky taste.

So – apologies to the Lord Protector, but I’m with Elizabeth on this one. A much better use of oranges can be found:
Take your orenges, and lay them in water a day and a night, then seeth them in faire water and hony, and let them seeth till they be soft: then let them soak in the sirrop a day and a night: then take them forth and cut them small, and then make your tart and season your Apples with Sugar, Synamon and Ginger, and put in a peece of butter, and lay a course of Apples, and betweene the same course of apples, a course of Orenges, and so course by course, and season your Orenges as you seasoned your Apples, with somewhat more sugar, then lay on the lid and put it in the ouen, and when it is almost baked, take Rosewater and Sugar, and boyle them together till it be somwhat thick, then take out the Tart, and take a feather and spread the rosewater and Sugar on the lid, and set it into the Ouen againe, and let the sugar harden on the lid, and let it not burne.

And failing that, you can always use them to make marmalade – after all, everyone in the 17th century knows of the aphrodisiac properties of marmalade, don’t they?