Skip to main content

A sweater Refashion

My sister had purchased a geranium pink Eileen Fisher linen blend v-necked sweater. It was a lovely sweater but not for my sister. It was too aggressively, cheerfully pink. The boxy shape was not flattering for my sister and the wide V of the neck just emphasised everything that was wrong with the sweater.

My sister had loved the article I had written for www.patternreview.com about refashioning sweaters and gave me this sweater to work on. Her instructions were " Do whatever you want."

Being given free reign is actually a hard thing. The first thing that I did was over -dye the sweater with a deep blue. The result calmed the sweater down to a deep mauve that would look much prettier against my sister's skin.

I ten cut open the front of the sweater to turn it into a cardigan. Until that point, everything had gone swimmingly. I tried serging an edge with woolly nylon thread. The results were UG-LEE.

I tried three or four different edgings , and all of them were failures. while going through my stash I found some brown silk chiffon. I cut circular ruffles and sewed them together. I serged the circular ruffles to the cur front edges and around the back of the neckline.

I tried the sweater on and it still didn't look right. My sister and I have similar builds, but she is a few inches shorter than I am. I realized that the sweater was too long. I hacked off about three inches and finished the edge with a multi stepped zig zag.

And there you are, a sweater transformed for my sister. I hope she likes it. Do you think she will like it???

You can vote in the survey.
Posted by Picasa

Comments

  1. MegMarch 6, 2009 at 4:28 PM

    I think she'll like it. I have some lovely cashmere sweaters of my mom's that I inherited when she passed away. One of these days I'd like to get around to restyling them so they're a little more contemporary.

    ReplyDelete

Post a Comment

I love hearing from my readers. I moderate comments to weed out bots.It may take a little while for your comment to appear.

Popular posts from this blog

מְחַיֵּה הַמֵּתִים

  וְנֶאֱמָן אַתָּה לְהַחֲיוֹת מֵתִים: בָּרוּךְ אַתָּה יְהֹוָה מְחַיֵּה הַמֵּתִים   You are faithful to restore the dead to life. Blessed are You, Adonoy, Resurrector of the dead. That particular line is recited at every single prayer service every day three times a day, unless you use a Reform or Reconstructionist prayer book . In those liturgies instead of praising God for resurrecting the dead God is praised for  giving life to all.  I am enough of a modern woman, a modern thinker, to not actually believe in the actual resurrection of the dead. I don't actually expect all of the residents of the Workmen's Circle section of  Mount Hebron cemetery in Queens to get up and get back to work at their sewing machines. I don't expect the young children buried here or  the babies buried here to one day get up and frolic. Yet, every single time I get up to lead services I say those words about the reanimating of the dead with every fiber of my being. Yesterday, I e...
2 comments
Read more

Connecting with the past

A few months ago I had a craving for my father’s chicken fricassee.  If my father were still alive I would have called him up and he would have talked me through the process of making it.    My father is no longer alive so I turned to my cookbooks and the recipes I found for chicken fricassee were nothing at all like the stew of chicken necks, gizzards and wings in a watery sweet and sour tomato sauce that I enjoyed as a kid.  I assumed that the dish was an invention of my father’s. I then attempted to replicate the dish from my memory of it and failed.   A couple of weeks ago I saw an article on the internet, and I can’t remember where, that talked about Jewish fricassee  and it sounded an awful lot like the dish I was hankering after. This afternoon I went to the butcher and picked up all of the chicken elements of the dish, a couple of packages each of wings, necks and gizzards. My father never cooked directly from a cook book. He used to re...
3 comments
Read more

Food friday - your grandmother's food processor

My grandmother bought my mother this wooden bowl and a chopping knife, known in Yiddish as a hock-messer, soon after my parents got married. Yes, she also got them a dairy set as well. these wooden bowls and chopping knives were a big part of food prep when I was growing up. meatloaf and meat balls were mixed in this bowl. Chopped liver was made in this bowl as well. Sundays we often made chicken salad for lunch made out of chicken left over from Shabbat chopped with vegetables and mayo. That too, was made in this bowl. When I was in college my parents got their first food processor and the chopping bowls were not used as much. Several years ago, my father asked if i would like the bowls and the hock-messers. I was happy to have them. I like the sheer physicality of chopping up a big bowl of stuff into teeny pieces. While the wooden bowls have stood up well to the years of use, the hock-messers had not. The bladed which were bolted into their handles, wobbled. The blades wouldn't ...
9 comments
Read more