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Hems galore

Today in sewing class we did some basic techniques and machine hems.

First we stitched on paper:

image

My spiral went wonky, but the triangle was good. We also did a 5/8, a 3/8, and a 1/4 inch stitch.

The 1/4 inch stitch was easier on the paper than the fabric. My teacher adjusted the tension on my machine and rethreaded because I was putting my thread through a piece that is only needed for filling a bobbin, apparently. Things went better, but I had to start sewing further up the piece or it would catch the edges of my fabric in a funny way and try to eat the fabric instead of sew it.

We did French vertical seams on our "pant legs", which were a 3/8 seam followed by pressing it open then sewing a 1/4 seam. The end result is like a seam that has been encapsulated.

Inside of pant leg (It's the middle seam):

image

Raised view of French seam:image

Next we did a double jean hem, which is 5/8 and you try to sew it as close to the edge as possible. Outside of pant leg:

image

Inside of pant leg:image

Finally we did a blind double hem with a first fold of *I think 3/8* followed by a fold of 1 inch. They kind of suck on most machines and are better to be hand sewn, especially for dress clothes. Outside of pant leg:

image

Inside of pant leg:image

I learned a lot in only 2 hours. We also went over the hand wheel.

I forgot to ask her some questions that are advanced, which are on my mind. I guess I'll just email her on those things as I'm trying to make my bedroom curtains more sound absorbing and want to know if I can just buy the foam backing somewhere in town rather than buy new curtains.

Well, now I'm off to make cheese that is dairy-free and yeast-free as I plan to make a gluten-free, dairy-free, egg-free, yeast-free lasagna with beef. I found an organic pasta sauce without citric acid, and apparently I can make the egg & cottage cheese like part with tofu. The cheese is made from almond milk, raw cashews, gelatin and pine nuts along with some spices. I hope it works out.

Ciao,
R~

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