oliver + s ice cream dress

I did it. I finally finished this dress! It is the Oliver+S ice cream dress. I had been looking at the pattern online since it came out, finally got to my local store to buy it and then it sat and sat and sat for a while until I could get to it. I haven't made any clothes, from a pattern at least, in quite a while. Cutting it out proved to be a challenge because the size range is 5-12 and I wanted to make sure I kept all the sizes for the future. Tracing paper nowhere in site of course , when I needed it!
I used the Modern Meadow line by Joel Dewberry for the floral and a Kona Cotton Solid in pink. About these patterns: this was my first try at an oliver+s pattern and I have to say I really like it. It came together very nicely, directions easy to follow and just a little bit of challenge without feeling like I was in the deep end of the pool. I did a double hem for the first time, and did understitching (keeps the hem from flipping up). I don't care for how heavy the bottom panel of the skirt is but that may be the crispness of my fabric and get better with washing. It seems a little too belled out right now for my taste.
The modifications I had to make for user error were that I omitted the notch in the front yoke, because I didn't like how it looked and the pockets! Oh, those pockets came out awful, so in frustration I left them off. As soon as my 4 year old put it on she says,"Does this dress have pockets? You know I really like to have pockets." Go figure.
Maybe I will add them another day!
So, I would definitely recommend the pattern and plan to sew up a couple more for this Spring. The front yoke comes together easily and the gathering is a cinch. I made the size 5 for my 4 1/2 year old and the length is good, the width is roomy. But the style is forgiving for that and works just fine. You will love the little button detail on the back. So easy and sweet! Have you made this dress already? What did you think? Or any other Oliver+Spatterns you would suggest?


try this...

Cooking is something I like to do, but am not always good at it. But this recipe shared by a friend, is so worth passing along. The picture is from Martha Stewart Everyday Food. I think it is kind of weird when people photograph their dinner plates, but trust me it looks just as good at home! I have used butternut squash and pumpkin and they are equally delicious. Enjoy!


Serves 4


  1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, cheese, and pasta water; toss until butter has melted.
  2. Gently fold in roasted pumpkin; season with salt and pepper. Divide among serving bowls, and serve immediately.

Ingredients for roasting pumpkins, shallots & sage:

Serves 4

  • 1 medium sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks
  • 4 shallots, peeled and quartered lengthwise
  • 3 tablespoons olive oil
  • 1/4 cup fresh sage leaves
  • Coarse salt and ground pepper


  1. Preheat oven to 450 degrees. Divide pumpkin, shallots, oil, and sage between two large rimmed baking sheets; season with salt and pepper, and toss.
  2. Roast until pumpkin is tender, 30 to 35 minutes, tossing once and rotating sheets halfway through.