My dad gave me all his old silk ties he wasn't wearing anymore. I've been trying to think what I was going to do with them and yesterday morning, I had a great idea...for at least a few of them.

Lay out your tie. Start pleating/folding it in areas that's pleasing to your eye using straight pins to hold it. Keep in mind you'll need it to slip over and off your head.

Hand stitching: Turn the tie over and tack down the folds from the back side of tie.

Machine stitching: Stitch the pleats into place, as I did.

Decide where or even if you need to cut off the tie at the smallest side.
I had to cut off about 6". Turn the end under a couple of times and stitch.
Then decide where to place it to the large part of the tie and pin it. Using a needle and thread, tack it down being careful not to go all the way through to the front of the tie. Finally, tack on your vintage button or other embellishment(s). 

WHAT'S FOR DINNER? WHITE PIZZA with homemade crust and sauce

It's hard cooking for a food critic, especially when you're married to one. I feel like I have to cook as well as a culinary artist. And thus I'm always trying new recipes, making recipes up and constantly in the kitchen. It might just be easier if I went to culinary school. Hmmmmm.....

I've tried for years to find the perfect pizza crust recipe. Most of the ones I've tried are too thick, airy, etc. and not like the pizza crust you'd find at a pizza parlor. After my long search for the Holy Grail of crusts, I think I've found it. It's the most perfect pizza crust, in my humble opinion and Ryan says it's fabulous. 

Pizza Crust

2 1/4 t yeast
1/2 t brown sugar
1 1/2 C warm water
1 t salt
2 T olive oil
3 1/2 C flour

Mix well. Rise 1 hour. Knead. If you like a thinner crust, divide dough in half. Roll out onto cornmeal using a little flour for the stickiness, as needed. Preheat oven 425°. If you're NOT using a seasoned pizza stone, rise 15-20 minutes first. Top with toppings and bake for 15-20 minutes.

For WHITE PIZZA: top homemade crust with white sauce, mozzarella & shredded chicken

White Sauce 

1 clove minced garlic
2 T butter
3 T flour
1 C milk
1/4 t salt
1/8 t pepper
2 T basil
1/2 C Parmesan or Romano cheese, shredded

Heat butter in a small saucepan. Add garlic and cook for a minute. Add flour and stir until thoroughly mixed. Slowly whisk in milk, adding gradually. Stir in remaining ingredients. Will thicken upon standing.