Aug. 25th, 2020
(no subject)
Aug. 25th, 2020 08:46 amWorking on my first commercial pattern sewing project. I bought a pattern for men's cargo shorts/pants and some cotton twill a while ago, and finally got off my ass to start the project this weekend.
So far I have learned:
- how to overlock the edges despite not having a serger (there was a lovely video on Youtube by a lady in North Dakota demonstrating how to do it with a Singer 4411)
- how to baste a seam using a sewing machine instead of doing it by hand (same lady's videos, summed up as: maximum stitch length and super loose thread tension make it easy to pull the stitches out when you're done, so that's machine basting)
- how to change the presser feet on a snap-on machine
- how to sew in a zipper
- how to use a seam ripper a whole lot because I wasn't paying attention and sewed the zipper in wrong way around
So far I have learned:
- how to overlock the edges despite not having a serger (there was a lovely video on Youtube by a lady in North Dakota demonstrating how to do it with a Singer 4411)
- how to baste a seam using a sewing machine instead of doing it by hand (same lady's videos, summed up as: maximum stitch length and super loose thread tension make it easy to pull the stitches out when you're done, so that's machine basting)
- how to change the presser feet on a snap-on machine
- how to sew in a zipper
- how to use a seam ripper a whole lot because I wasn't paying attention and sewed the zipper in wrong way around
(no subject)
Aug. 25th, 2020 08:48 amAlso, recently started reading Kitchen Mysteries: Revealing The Science of Cooking, by Hervé This, who is basically the god of molecular gastronomy. It's a little startling; the style of the text is like reading a book by and intended for very educated people of the late 19th century, with ornate little turns of phrase that put one in mind of old school writers, vocabulary words that of course people reading the book might logically have been expected to know but which you yourself did not, and footnotes referencing Giants In Their Field Who Have Been Dead Longer Than My Family Has Been In The Americas... and then whammo, molecular diagrams and cheerful discussion of carbon groupings and chemical reactions in ornately intricate detail.
I feel a bit as if I'm reading Jules Verne's Little Yellow Book of Cookery.
I feel a bit as if I'm reading Jules Verne's Little Yellow Book of Cookery.