Skip to main content

more sewing lessons



I haven't been posting the progress of my sewing student lately. It isn't that she hasn't been progressing, she has. As her skills have improved it has seemed a better use of our time together to design, draft and do the basic garment construction together.My student has been finishing off her garments, finishing off the necklines and armholes and hemming her garments at home, on her own.




That has been hugely satisfying to me as a teacher, but it has made posting finished garments a bit more difficult.




Last week we had made a bubble dress, that is a tank dress with a band at the hem that gathered the hem. The silk knit we had used didn't have the best recovery in the world, so the dress ended up looking sad and floppy. My student attempted a fix but was not satisfied with the result.




There was no more of the navy blue silk knit.The band was damaged by the fix and the un-sewing. Since the fabric was fairly fragile, it seemed to make better sense to just cut the band off rather than unpicking the stitching. The dress was then too short for us to gather the hem by threading elastic through a hem casing.




We had to re- think my student's plan A for the dress. usually when we get stuck we look in my fabric closet for inspiration. my student had admired a silk chiffon scarf that I had dyed to turn into a tallit. Parts of the dye job were beautiful, other parts were problematic. My student asked if we could add a piece of the scarf to the dress. I showed her how if we attached a piece of the scarf on the bias, it would drape in a lovely way.




We cut a square of fabric off of the scarf. My student folded the dress in half the long way and marked the fold with chalk. She sewed the raw edge of the scarf to the chalk l line, then folded the scarf over the raw edge and top stitched.

My student ended up with a different cute dress than the one she had thought she was sewing. It is a useful thing to learn how to make adjustment when things don't go as planned

Comments

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...

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...

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 ...