I almost didn’t make Halloween costumes this year. I woke up this morning, knowing that I still hadn’t even started on them, and instead pulled weeds in our front flower bed (which will be a vegetable bed next spring). But at 10am (that’s nap-time around here) I decided that maybe I really should try to make something for Olga, at least. So after about six hours of feverish sewing, snipping, and creative license, I turned a rather ordinary pattern for pajamas into these:

Oh, and by the way… What do dinosaurs eat?

Candy, of course!

A few more pictures of the costumes to follow. I need a chance to recover from the sugar rush first.

“Daddy, I’m hungry like a sheebra!”

“Oh yeah? What do zebras eat?”

“Hot dog! Cook it really cold!”

Over the weekend my friend Katie and I got together and learned how to use a pressure canner. Katie gave me a 22 quart Mirro pressure canner a couple weeks ago, because she had never used it, didn’t have a manual, and didn’t know where to begin–and her kitchen is way too small to make a big mess in. I ordered a new weight, an additional aluminum rack, and the manual, and now I’m in business. Katie brought over a bunch of produce (the commissary had a great deal on green beans the other day) and jars, and we successfully pressure-canned two dozen pints of green beans, potatoes, glazed carrots, cream-style corn, and applesauce (apple sauce doesn’t require a pressure canner, but we were having a bit too much fun…).

In issue # 70, BHM published an article by Charles Sanders on making unusual jams and jellies, so I found the directions for making corn cob jelly in order to eek out every edible drop from our hours in the kitchen. The recipe calls for red corn cobs, but we just used regular sweet corn cobs, so our jars don’t have the pretty red blush Sanders talks about. I also saved the peels and cores from my applesauce, and will finish making apple peel jelly this afternoon.

I feel that we accomplished more than just a few dozen pints of canned goods. We checked off a useful tool that was on our list, and learned a new and important skill that will serve our families well. Now we can take advantage of the harvest, whether it is a super deal at the commissary, a roadside stand, or from our own gardens. (P.S. Every jar sealed but one — it’s in the refrigerator right now, and we’ll gobble it up for dinner.)

And speaking of important tools, last month we bought a Stihl chainsaw and a proper ax (we had a very small hatchet). There are areas on base where the man can chop already downed trees for firewood. It’s all still very wet, of course, but should be nicely seasoned by next winter.

Now that the alterations are mostly complete on Erik’s dress uniform (I may have to reconstruct the collar, as I can’t seem to find one), it’s time to start on my gown for the Marine Corps birthday ball coming up in November. Unfortunately, I haven’t had much time to work on it, since deadline is creeping up on us again. I’ll tell you a little about the dress, though.

I’ve had some wonderful golden yellow silk crepe in my fabric stash for a couple of years (I bought it on clearance from Fabric.com when it was less than $2.00/yard) that I’ve been wanting to use for a fancy dress for myself.

This year I’ve decided to use a lovely historical Regency era (approximately 1790-1910) pattern designed by Jennie Chancey of Sense and Sensibility Patterns. The pattern itself is very simple to sew. There aren’t many pieces and I won’t have to worry about the proper positioning of darts, because there aren’t any. I’m going to add a few special touches to this dress to make it my own, too. First, I’ll probably change the puff sleeves to something a little more fitted and elbow length. Second, I’m going to add a little extra fullness to the front of the gown. Actually, my dress will end up looking similar to this lovely wedding gown, only gold and not as embellished. The back of the gown will be quite gathered, and I think the front will look nice that way, too. And this way I won’t have to be ladylike in the buffet line.

I hope I can get to sewing a bit this weekend, but so far I’m pretty booked. Tomorrow my friend Katie is coming over, and we’re going to put up some veggies and applesauce using the pressure canner. It will be the first time either of us have used one, and I’m very excited.