My brother-in-law just held a reception to celebrate his recent marriage. This triggered a rush to the closets to see whether there is anything halfway decent that fits anyone, as, well, smart casual is a step above what normally passes for attire around here. My daughter was in-between dresses. Even though she gets several hand-me-down dresses each year from her cousins that do not get worn as, well, jeans and shorts are just so much more practical. Especially for a girl more likely to be found hanging upside down from a climbing frame than playing tea party. So I knocked out something on the quick, for cheap.
Yep, just a longer version of the smock top. With fewer pleats as I changed my mind about which side of the fabric was the 'right' side halfway through. I estimated instead of measuring the pleats. And did a horrific job on hemming the lining, as I was rushing it at the last minute.
Still, it turned out ok.
Then we arrived at the reception and it was whipped off her, as apparently they had a dress for her that matched her cousins'. It turns out that they had bought some little girl dresses for the cousins back when they were considering a church wedding. So, I had a late night of sewing for nothing. Still, at least I was spared the stress of having my daughter be a flower girl in front of a crowd of people. I didn't even know that they had been considering it. I wouldn't have put it past her to cartwheel down the aisle...
I might shorten it into another top. Otherwise it will probably gather dust like the other dresses.
Regarding the flour: it's not that 'English flour' is a special variety, it's just that American flour is made in a different way to English flour. Something to do with the weight of it or whether it is bleached or how much protein is in it or the amount of salt or whatever - so that the same recipe will turn out differently depending upon whether you used the American variety or the English variety of self-raising flour, for instance. I had been wondering why everything that I baked over here turned out awful, when I happened to see it mentioned that a cookbook author travelled to England to use their ingredients for the English version of her book, because of the differences. Now the difference in the sugars is fairly easy to see, but I had been unaware that there was a difference in the flour.
So I did more research and came across a wonderful article that went into the exact composition of the different types of flours in each country and how they differed and what you should add extra / how you should adjust the weight etc. to compensate for the difference, so that your baking will turn out as planned. Then I forgot to bookmark it. I have been searching for it ever since. So, in the meantime, I am just buying the imported flour, as that is the one my English cookbooks have been written for. Hopefully I'll find that article once more - or will at least replace my English recipes with American recipes that use the American ingredients on hand...
I'm supposed to cleaning the house, so no translation of the day today...