High Heels…

wedding shoes

Okay, so my wedding is in just under nine months! BUT this means that I need to wear some pretty shoes. last year, I brought some shoes similar to these (pictured above). They are the same style and height, but have some embellishment on them.

I adore high heels. Most of the shoes I buy because they are pretty are heels. The problem is I don’t wear heels. ever. not unless I’m going out somewhere and then they’re usually off within half an hour… I CAN walk in high-ish heels, but I’ve not succeeded wonderfully in these ones as of yet. I do have a second pair that are around 3 inches, but I much prefer the higher ones. The other problem I have is wearing heels all day…not something I’ve ever managed! and I know that for most of the ceremony I’ll be standing up. also the churchyard has old, uneven paving stones that I have tripped on in flat shoes in the past… not something I want to do In my wedding dress!! Therefore, the plan is I’m going to work my way up. I’m starting out in 2.5 inch heels that I’m hoping after a few weeks of wearing them to clean in/short shopping trips I’ll be moving up to around the 3-4 inch mark for all day wear…if I can get comfortable in those maybe I have a chance of wearing the killer heels for at least part of my wedding…

So, any tips would be welcome! I need to go from 24/7 flats to high heels inΒ  months…wish me luck!

Emma-Jayne xx

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Just to let you Know…

I have updated my About me page, and added a new page of favourite things! recipe page coming soon as well…any other pages you’d like to see?

Emma-Jayne xx

New Book…

gbsb

I FINALLY got my hands on a copy of the great british sewing bee! I’ve been after it for weeks, but I kept forgetting to pick it up when I was shopping but I got one from Tesco at last! I’m so exited to try out some of the things in it, I just need to get myself fabric shopping first! In the book, there are a few chapters on basic techniques so that even a novice sewer that has never made anything before can easily follow the projects in the book, followed by over 25 different projects to make ranging from curtains to jackets all with a skill level of 1 button (basic) to 5 buttons (a project to work up to) personally I want to throw myself in at the deep end and make the jacket! However, I am well aware that jackets are notoriously difficult so I may make the dress I want first! The only major downside to the book is that there are no paper patterns. You either have to scale up the images printed in the book or download and print them from the internet. Both of these take a lot of time and effort. This doesn’t put me off too much as I’m hoping ill use the patterns more than once so I don’t waste paper! if you want a copy, its available on amazon here .

Emma-Jayne xx

Cadbury World…

Sooo on Friday, we went to Cadbury world! We had a fab time learning about the origins of chocolate, and the history of Cadburys! We were given some bars of chocolate going round, and also a pot of melted chocolate as well as “essence” which was a pot of chocolate with your choice of sweets to put in it (white chocolate buttons, shortbread, rice crispies, wine gums etc.) It was lovely to have a day out just the three of us which rarely happens and we really enjoyed ourselves! We ate breakfast on the train, had lunch at Cadbury world and while we were there we visited the worlds biggest Cadbury shop (which had a train going around the ceiling!! and Sooo much chocolate), wrote our name in chocolate (well I wrote Lillee’s)Β and stamped “I visited Cadbury world” on a penny!

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Emma-Jayne xx

Disclaimer: All opinions are my own, and I was not subsidised to do this post, we just really enjoyed our day out!

Vintage Housekeepers…

Sausage Pasta Hotpot…

sausage pasta hotpot
This is a recipe that my nan passed onto my mom and then she passed it on to me! Its really yummy and really filling. Plus its cheap, and easy to make using mostly store cupboard ingreadients!

You will need:
.500g dried pasta
.2 tins chopped tomatoes
.1 tbsp tomato puree
.1 onion, finely chopped
.3 cloves garlic finely chopped
.1 tbsp Worcestershire sauce
.mixed herbs (optional)
.8 good quality sausages
.2 stock cubes (chicken or vegetable)
.2 courgettes, sliced
.1 tin of sweetcorn, drained

To make it:
Soften your onion in a little oil. When soft, add the garlic and tomato puree and cook for a few minutes. Then add the tinned tomatoes, stock cubes and Worcestershire sauce. (At this point the sauce can be blended to make it smooth and then put back in the pan, but I usually just leave it chunky). Add in the courgette and sweetcorn and leave to simmer stirring frequently. While the sauce simmers, cook the pasta according to packet instructions, and either grill or roast the sausages. If they are good quality there will be little or no fat. When everthing is cooked, drain the pasta and stir into the sauce. Slice the sausage (I usually hold each one with tongs and use kitchen scissors so I don’t burn my fingers) add to the pasta and sauce and combine well. season generously with black pepper.

Serves 8

sausage pasta hotpot on plate

Happy Birthday!

Here at Running in Couture we just turned 1! So I just want to say a big thankyou to anyone whos read my little blog over the last year!

Emma-Jayne xx

Roast lamb and gravy…

IΒ made this yummy lamb for my sunday dinner!

For the lamb, you will need:

  • leg of lamb
  • 1-2 cloves of garlic
  • olive oil

Preheat the oven to approximatly 180 degrees(check the cooking instructions with the lamb) peel the garlic gloves and slice, depending on the size of the clove will depend on whether you need 1 or 2. if you don’t want your fingers to smell of garlic, wear plastic gloves. put small slits in the lamb and into each one a clove of garlic i usually just stab a sharp knife in.

Drizzle with olive oil and roast according to timings on the wrapper. (approximatly: 25 minutes per 500g + 25 minutes for medium or 30 minutes per 500g +30 minutes for well done. so my leg of lamb at 950g will take 1hr 15 minutes for medium and 1hr 30 minutes for well done.

remove the lamb from the oven and place onto a plate and rest for at least half an hour to ensure it is tender. reserve the juices for the gravy.

What you need for the gravy:

  • juices from the meat
  • plain flour
  • red wine (optional)
  • red current jelly (optional)
  • 2 stock cubes
  • water drained from the vegetables/potatoes (or boiling water)

Stir the flour into the juices, and add the red current jelly and red wine. scrape into a large saucepan and gradually add the water constantly stirring. a whisk can help to keep it lump free, add the stock cubes and once all the water has been added bring to the boil and serve immediately.

Emma-Jayne xx