|image via On the Set of New York|
While the wardrobe in the movie is decidedly eighties, there is one thing that Shelly Long's character wears that I have been on the hunt for for quite a while now- a cami and tap pant set. It has taken me forever partially because I never knew what they were called. Basically, it is a slip set but they are shorts.
|Vintage 1950s sewing pattern for slip, half slip, and tap pants|
Like I mentioned above, one of the things we did this weekend was go to a cookie exchange. I brought three types of cookies, including some Lime Ginger Chewies that I had also made the previous weekend after reading about them in Better Homes and Gardens.
I adore lime and ginger, and these cookies are pretty good. When I made them last week, I didn't have any lemon extract so I used vanilla (the recipe calls for either), but for the exchange I used lemon. I think next time I'd use half of each.
Forgive me for the crummy picture quality- I should have grabbed a few shots of the ones we brought with us to the exchange.
Lime and Ginger Chewies- Better Homes and Gardens
1 1/3 cups of granulated sugar
2 tbsp. finely shredded lime peel
1 tbsp. peeled minced fresh ginger
3/4 cup plus 2 tbsp. of unsalted butter, cut into chunks and slightly softened.
1 egg yolk
1 1/2 tbsp. fresh lime juice
1 1/2 tbsp. light-color corn syrup
2 (or 3) tsp. ground ginger, to taste
1/2 tsp. lemon or vanilla extract (For more of a lime taste, use the vanilla. For a more lemony taste, use the lemon. Or do half and half.)
1/2 tsp. baking soda
1/4 tsp. salt
2 1/4 cups of unbleached all-purpose flour
Finely shredded lime peel
coarse green sugar (optional)
1 Position rack in the middle of oven; preheat to 350. Lightly grease baking sheets, set aside.
2. In food processor combine sugar, lime peel, and fresh ginger. Cover and process for 2-3 minutes scraping side of bowl occasionally, until ginger is completely pulverized and mixture is thoroughly blended and smooth. Reserve 1/2 cup.
3. In a large bowl combine remaining lime-sugar mixture butter, egg yolk, lime juice, corn syrup, ground ginger, lemon extract, baking soda, and salt. Beat until very well blended and lightened in color about 1 1/2 minutes. Beat in half of the flour until evenly incorporated. STIR in the remaining flour under evenly incorporated. It dough seems to wet, stir in up to 3 tbsps. more flour; too wet, stir in 1 tsp.
4. Shape dough into a flat disc; cut into quarters (like a pizza). Divide each quarter into 11 -12 equal pieces. Shape portions into balls; roll in reserved lime-sugar mixture and gently reshape. Space balls about 2 1/2 inches apart on prepared baking sheets; flatten to 1/8 to 1/4 inches thickness on the bottom of the glass.
5. Bake one sheet at a time for 6-8 minutes or until the edges are brown and cookies are not quite firm when gently pressed at center (chewier bake shorter; crisper bake longer). Let cool for 5 minutes to firm up. Using a spatula, transfer cookies to wire rack. Dust with powdered sugar; sprinkle with lime peel, and coarse green sugar. Cool completely. Enjoy. Accidentally eat all of them in one sitting without realizing that you are doing it.
Hope you all have a great Sunday!