Two Tools I love: Microplane Grater for the Parmigiano Reggiano 14-Cup Food Processor For a small batch, use these proportions: 3 garlic cloves 6 olive oilpacked anchovy fillets 1 large egg yolk or 1 tablespoon mayonnaise 2 tablespoons white balsamic vinegar 2 tablespoons fresh lemon juice, plus more to taste 1 cup extra-virgin olive oil Ingredients 3 garlic cloves a 2-ounce tin of anchovies, drained (roughly 12 olive oilpacked anchovy fillets Flaky sea salt or kosher salt 2 large egg yolks or 2 tablespoons mayonnaise 1/4 cup white balsamic vinegar 1/4 cup fresh lemon juice, plus more to taste 2 cups extra-virgin olive oil 3 to 4 tablespoons water Instructions In a food processor or blender, combine the garlic, anchovies, and a pinch of salt (I use at least 1/2 teaspoon flaky Maldon sea salt) and puree until smooth, about 15 seconds
(Starting Cluster Stitch made) Work Cluster Stitch (see special stitches) in the next stitch, ch 2
I can help with that
This dress bears a striking resemblance to my 1950s Ruth Roaman little black dress, sharing a similar timeless silhouette and craftsmanship
I love to get dressed up but comfort as well, so I paired the sweater with a fun flannel from old navy and my mustard pixie pants
Ensure the soles are finished with channelled stitching for a refined look
