Ultimate Reform

Last year I made a vest with thick yarn I hand spun specifically for the project.

Unfortunately the vest was very hard ... it was more like armor than clothes...
I assume that I gave too many twist to the yarn as I spun and the yarn became too stiff.

I couldn't wear the armor but couldn't throw it away either so I decided to perform a major reform.


I unraveled the armor to make yarn. The yarn was curly so it was straightened with steam.
Then I wove this yarn into fabric. Plain double weave.

After weaving I washed, dried and pressed.

I measured and it ended up approximately 1 yard by 2 yards.
It was smaller than I expected but still destined to become a jacket.

The fabric was woven loosely comparing with the commercially available wool fabric therefore I sewed the fabric onto the lining so that it wouldn't stretch.

I heard that this way of garment construction, quilting the fabric to the lining, was used by Chanel. I don't know if it was true but it was fun to explore different kind of sewing.

If you are interested in, you can find detail of this construction in Thread magazine back issues or Claire Shaeffer's book.

 

This is the result.

Not bad for the salvaging armor-like vest project.

San Francisco Bakery tour

I’m an indoor person and don’t really mind staying home.
However, this situation where I HAVE TO stay home makes me feel like that I want to go out.

Therefore, when the spread of covid virus seemed to slow down and we both were fully vaccinated, JC and I left home for San Francisco.

To make it more fun, we decided to conjure up a theme for the outing.
“San Francisco Bakery tour” was our unanimous theme.

The first stop was Breadbelly in the Richmond District, my favorite bakery in San Francisco.

You can order at the door and they have the outside dining area but it was cold that day so we ordered takeout.

Kaya Bun
Milk bread with kaya cream inside.
Delicious green color coconut spread from South-east Asia (Kaya) is under the crispy topping.

Croissant
Love the flakey texture!

Pear Danish
Poached pear in white chocolate cream flavored with sake kasu.
Dreamlike combination of crispy dough, sweet fruit and cream with a hint of heat from sake kasu which gives depth to the sweetness.
Sake kasu is a byproduct of sake. It’s very rich in flavor and usually used in savory dishes like soup or marinade.
I’m Japanese so no stranger to sake kasu but find sake kasu used this way just amazing!

Chef Kate is a petite, sweet lady but when it comes to flavor combinations she is a giant!




The next stop was Cinderella Bakery.
This Russian bakery is also in the Richmond district.

I’m always fascinated with pastries from Eastern Europe therefore was really looking forward to visiting this bakery.

It was becoming sunny and warmer so we decided to stay at the outside dining area.

Syrniki (cheese fritters) served with sour cream and jam.
Flavor is rich but the texture is so light and delicate.

Piroshki was big. We couldn’t finish all of them and took the rest home. It was still delicious the day after.

Kvas
This traditional Russian drink is made with bread, yeast, water and spices.
There is no fruit in it but it tasted like apple cider.



Both bakeries were great in different ways.

Breadbelly suggests the awesome and endless possibility of flavor combinations and Cinderella bakery offers the piece of tradition of the country which I’ve never been to.


We wanted to visit more bakeries but already had a bag full of bread to take home so I will have to come back to SF for the bakery tour part two.

Chablis tasting with global warming

Chablis, the white wine AOC in Burgundy, France, is located at almost the northern limit for successful viticulture.
Spring frost is the constant concern and full ripening of grapes is not always guaranteed.

Their classification is divided into Grand Cru, Premier Cru, Chablis and Petit Chablis.

Grand cru vineyards occupy the best location. They sit on the famous Kimmeridgian soils and, especially important in Chablis, have good sun exposure to enable full ripening. As a result, wine is concentrated and complex and can be aged for years.

Grapes used for the production of Chablis and Petit Chablis are usually from the cool, north-facing vineyards. Fruits are less ripe and the resulting wine tends to be tart and lack concentration.

However, with global warming, the less favorable locations are becoming more favorable. The north-facing vineyard sites are now warm enough to produce fully ripe grapes constantly.

As the ripening of fruits is ensured the quality of wine improves and the production of these wines are increasing.


The other day I had an opportunity to taste these wines.

Domaine de la Tour Chablis 2019
Fresh aromas of green apple, pear, pineapple and mineral.
The fruits are riper on the palate and it was balanced with the bright acid.
Long finish.



J. Moreau et Fils Chablis 2019
Beautiful aromas of honeysuckle, pear, orange and green apple.
Finish is clean and pleasant.



Domaine Vrignaud Chablis Les Champreaux 2019
Single vineyard Chablis from the right bank of the Serein river.
Fresh aromas of lemon, lemon zest, white flower and herb.
Palate is more round like lemon confit or tropical fruits.

Domaine de la Motte Chablis Vieilles Vignes L’Authentique 2019
Old vine from the north-facing vineyard on Kimmeridgian soil.
Concentrated aromas of orange, pear, almond and seashells.
Fuller body than previous wines and the texture is round.



Domaine des Hates Chablis 2018
Complex aromas of apple, citrus, almond skin and oyster shell.
There was savoriness in the flavor with slight caramel in the aftertaste.


Domaine William Fevre Chablis 2018

Abundance of fruits like apple, peach, pear or melon.
Approachable wine which finishes with citrus zest-like bitterness.


I liked WIlliam Fevre by itself but other wines were really good with food.

Of course global warming would have its negative effect on viticulture too but for now, I enjoy the positive effect.