Monday, 19 June 2017

Hemming a Bridesmaid Dress

This week I have been asked to take up two dresses for a lady used to work with, they are a very pretty chiffon on top,  so two layers to deal with.  When I have something like this I like to take my time, items for myself are usually rattled off in a hurry but not things I do for other people.

A few people have mentioned to me that they are over cautious about taking up skirts and dresses, any skirts at all that is.  If you measure accurately where you want the skirt to finish and put a line of pins there this will keep you on track, don't rush! I take longer with this part if it is something is special than the actual sewing because once you have this bit right that is most of the work done.

It is a bit crumpled I know, not my doing they are both folded into small bags I think they have been ordered from somewhere.  That faint line of pins you can see is the finished length so I will leave an inch below that and cut there, it is double thickness here so both pieces will be folded towards each other so no raw edges are visible.  To get my finish length I measured 5 inch up all the way along the bottom as that was how much I was told.

I had  a little dip there so I sorted that, now the pins in this picture have been moved as I carefully folded the layers up in line with the original pins then replaced them to keep both layers in place. It was then stitched close to the edge.   I then repeated the process with the chiffon layer but this time I only took off 4 inch  so it would hang below.  One  dress down and then I was very hot, so I will finish dress two tomorrow and share a few more pictures.  The cool shower  I had when I came home from work has worn off so no more sewing this evening.

Food this evening consisted of chickpeas, onions , tomatoes, garlic and all manner of other things cooked in a pan with spices, no recipe to follow just throwing in whatever I fancied and it was delicious.  It makes me wonder why I bother with the formal recipes at times, more success seems to be  had with the throw it all in pan method.

1 comment:

  1. I am a great fan of throw it all in a pan, particularly in the Winter with stews.

    ReplyDelete

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