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Here are some of the basics Ive learned when making a vinaigrette: Start with finely minced shallot or garlic Shallots have a milder flavor and are good with more delicate leaves
So I pulled out my box of patterns and found a couple really old/outdated/unstylish patterns that *could* be spliced to make what I call a Frankendress. For the bodice, I used Simplicity 6457 (view D without the shoulder straps, so a little improvisation was necessary)
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