The Culinary Arts Thread

Biltmore Estate has another exhibit with the actual costumes from the movie (haven’t gone yet.)

I saw the original exhibit with costumes from the series, and it’s a wonder that I wasn’t thrown out for touching the fabrics. After hand-sewing two silk Tudor costumes for Daughter #2 back in the day (Madrigal singers), I’m fascinated by costume.

Irrelevant note of the day: from the costumes in the first exhibit, I’m at least an inch taller than Hugh Bonneville (Robert Crawley.) No way he’s 6’2”. If he is, I missed out on a career in the WNBA.

I have not seen the show but saw the exhibit at Biltmore in December. Loved seeing all the costumes, but my mom said the setup was much better when she saw it in Miami.
 
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My wife read that the cast of Downton Abbey wore some authentic vintage outfits. They had to wear custom protective underclothes and shoot on frigid sets to avoid harming the outfits.
 
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Need ideas for using zoodles, or I guess in this case squoodles (yellow squash).

I did read advice to bake them instead of sautéing in hopes of them not getting soggy, but however I heat them up, what do I do with them then? (add what to make them into a meal)

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Need ideas for using zoodles, or I guess in this case squoodles (yellow squash).

I did read advice to bake them instead of sautéing in hopes of them not getting soggy, but however I heat them up, what do I do with them then? (add what to make them into a meal)

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Anything you want! Ive seasoned them and had them as a side. Also added in more veggies and chicken sausage with some sort of sauce to be a "pasta" meal.
 
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