Oh, how times have changed
The corset can be made with several types of closures: Classic white corset belt with lacing Corset with back lacing and a front fastening panel (simplifies dressing) Corset with a back zipper (does not provide as much cinching as a classic corset) We can create any color or variation upon request
It can be a plain or twill weave
Each picture-perfect piece is sold off-the-rack Award winner (4x)
Video Ingredients Classic Ranch Salad Dressing 1/3 cup buttermilk 1/3 cup mayonnaise 2 tablespoons each chopped parsley and chives 1 teaspoon dried dill weed 1/4 teaspoon each kosher salt, black pepper, and garlic powder Homemade Creamy Italian Salad Dressing 1/4 cup mayonnaise 2 tablespoons red wine vinegar 2 tablespoon each sour cream and olive oil 1 teaspoon Italian seasoning 1 clove garlic 1/4 teaspoon kosher salt 1 tablespoon chopped parsley Classic Vinaigrette Salad Dressing 2 tablespoons red wine vinegar 2 teaspoons Dijon mustard 1/2 teaspoon kosher salt and pepper to taste 1/3 cup olive oil Roasted Garlic Dressing 1 head garlic 2 tablespoons red wine vinegar 2 teaspoons Dijon mustard 3 tablespoons freshly grated Parmesan 1/3 cup olive oil 1/2 teaspoon kosher salt and pepper to taste Honey Mustard Salad Dressing 2 tablespoons each of honey, Dijon mustard, white vinegar 1/2 teaspoon kosher salt and pepper to taste 1/4 cup olive oil Honey Poppy Seed Dressing Asian Sesame Dressing 2 tablespoons cider vinegar 1 tablespoon honey 1 1/2 teaspoons grated peeled ginger 2 tablespoons sesame oil 1/3 cup vegetable oil (or other neutral oil) 1/2 teaspoon kosher salt and pepper to taste 1/4 teaspoon garlic powder Peanut-Lime Dressing 1/4 cup creamy peanut butter 2 tablespoons water juice of one lime 1 tablespoon each rice or white vinegar, chopped peeled ginger, soy sauce, and honey Creamy Blue Cheese Salad Dressing 1/4 cup each buttermilk and sour cream 1/2 cup crumbled blue cheese 1/2 a lemon and salt and hot sauce to taste Instructions Classic Ranch Salad Dressing Whisk 1/3 cup buttermilk, 1/3 cup mayonnaise, 2 tablespoons each chopped parsley and chives, 1 teaspoon dried dill weed, 1/4 teaspoon each kosher salt, black pepper, and garlic powder
