That's a big ol' stack of felt from felt-o-rama (love that name), some of my favorite home dec weight fabric of all time, by Anna Maria Horner, which I am going to use to finally attempt that Weekender Bag pattern from Amy Butler. And, the pièce de résistance: some brand spankin' new Echino fabric. It is a linen/cotton blend and it is sturdy but soft and I think it'll be perfect for the dress I'm planning.
Of course, how could I make myself a perfect dress without this....
And since it's present time, here's one for all of you. It's my "if you had to eat only one meal for the rest of your life" meal.
Roasted Tomato Caprese Pasta
Pre-heat the oven to 400 degrees F
Cube 8 oz of mozzarella and put it in the freezer (no, seriously)
Put a pint of grape tomatoes on a baking sheet, coat them with olive oil and a sprinkle of s & p. Roast for 10-15 minutes or until they get all wrinkly and start to burst.
While they're roasting, cook some whole wheat spaghetti in salted water (yes, it has to be whole wheat - you'll want all the excuses you can find to have thirds, and yes it MUST be salted water. I forgot when I made it tonight and it was totally bland).
Reserve 1 cup of the cooking liquid from the pasta.
In a large, high-sided pan, heat a quarter cup of olive oil.
Add minced garlic (3 - 5 cloves depending on size and how much you love garlic).
Saute the garlic for a few minutes, but don't let it brown. Add the pasta, the cup of reserved liquid, a few tablespoons of grated parmesan, and stir until the liquid is absorbed.
Add the roasted tomatoes, a handful of torn basil leaves, and a can of drained black olives, then dish into bowls.
Top each bowl with a handful of mozzarella cubes. They will get warm and soft as they mix with the pasta, but won't make a big congealed lump of cheese (not that there's anything wrong with that).
Eat! Eat some more! In the unlikely case of leftovers, store the mozzarella separately and add it after the noodles have been reheated.
I love this meal so much I make it once a week, no joke. I haven't heard any complaints yet, but maybe my husband just knows better. I could ask him, but I'm afraid he'll say he doesn't want to eat it as often. I'd still make it once a week, but then I'd feel the eensiest bit guilty.