Read about my obsession on today's blog post.

Hey everyone - just a quick question!

Instead of flossing by hand, is it just as good (practically, not aesthetically, obviously) to stitch across the boning channel very close to the ends of the bone? Basically I'm making a corset for underwear for a lady who likes things very plain. Also she is only paying for materials as we are doing a time-based trade. I want to floss in some way, but as she is really not bothered about the appearance and I am snowed under with other work, I was hoping this would be ok.

Many thanks,
Hannah x

Okay, I'm ready to make up a muslin - yikes! Two questions:

Do I cut out the lining from the same fabric? That seems like the easiest way to do it.

Do I put in grommets? I've looked for grommet tape but can't find it locally. One of the posts in memories described adding 2" to the pieces and sewing them together, but that seems like it would be less accurate.

Thanks.

Well, after four mock-ups, I think I've finally got my wedding dress corset pattern drafted and good-to-go. And now... the terrifying step of cutting into the fashion fabric! O.O

But before I do that, I'd like some advice about layers, if you please. Most of these are nagging questions that I should've answered long before this, but I've always faked it well enough that I haven't bothered. But I figure that this is a good time to ask for your collective wisdom! ( This got a bit long, so I'm going to put it behind a cut so as not to clutter your friends pages! )

If i'm a UK 10, (I think that's a US 6) will an XL threadless t-shirt fit like a dress?
X-posted

Hi guys,

I have a dress diary going over at my journal for my bathing corset. Check it out if you're interested.

I know not a whole heck of a lot of people have worked with Past Patterns' Edwardian Corset and I can only find like 3 photo examples of the finished product and I'd like to see more. If you have any will you please give me the link or post them?

I admit I am not exactly sure what makes an s-curve curve! I've drafted plenty of hour-glass shaped corsets but never something like this with slanty pieces and gussets, which is why I went with a commercial pattern instead. But I'm almost positive I'm going to want more of an s-curve where it counts and I'm not sure where to make that happen...does one simply take in the waist at the side-back area? What about the side area? I know many corset makers who favor taking the majority of the reduction from the side waist.

In honor of Sesame Street's 40th Anniversary, and this weeks bentochallenge.



DH wanted Cookie Monster for his bento.
Left tier has a Cookie Monster made from Jasmine Rice dyed blue with Nori for his mouth and eyes, on top of a leaf of Romaine Lettuce. Below Cookie Monster is some left over Mongolian beef.
Right tier has 3 chocolate chip cookies with the letter "C" drawn on with Buttercream (C is for cookie, after all,) Blue cheese dressing in yellow silicon mold, baby carrots and Celery.



I chose Big Bird for mine.

Left tier has Big Bird made from Jasmine rice dyed yellow, with a cheese beak and eyes colored with food markers. He sits atop a Romaine Lettuce and Mongolian Beef nest.
Right tier has 2 chocolate chip cookies, seedless red grapes, and sliced starfruit.

Number 143 has nothing to do with Sesame Street, it's a special request from one of the local policemen. I tried making his patch, but my food markers fail me once again, even after buying a new brand. But if it saves me from getting pulled over, it served its purpose, right? erm.



Turkey, Provolone cheese and lettuce with Honey Mustard sandwich, surrounded by chocolate chip cookies, seedless red grapes, Skittles, and some Tostitos.

xposted to bentochallenge

I'm stubbornly clinging to the idea that summer isn't all gone - although all I need is to look out of the windowat the grey, wet, windy, YUCKY weather... So I'm having my little bit of summer here in the bento instead...

Bento # 656 Spaghetti and spicy sauce, covered with a flower made of ½ egg, green pepper and carrots. Corn Cob. more green pepper, grapes on a skewer. Shaslik from a can.

I believe it was on this blog that someone posted a link to the "History of Bento" documentary hosted on YouTube. Wonderful little film. One thing about the documentary was that when it interviewed people about their bento boxes, I noticed the meals were a lot simpler than what I imagined them to be. One guy in particular (a fisherman whose floating, round box was being showcased) was eating nothing but rice with a few strands of brown seaweed sprinkled on top.

Outside of the city (whose boxes seem to be the more typical ones showcased...especially those made for children or theme-based) are the bentos far more simpler and with less ingredients?

It's starting to get cold around here now, I don't think I'll feel my toes again til march, so the pasta with tomato and pepper sauce is in a separate box to be microwaved come lunchtime.  The other box has a mini pork pie, the last madeleines, a laughing cow cheese triangle, some cherry tomatoes and some sesame biscuit things. 

The word I was going for to describe the coutil wasn't thick. It was dense or stiff. *hangs head in shame...again.*

( Please read on... )

i have a bunch of pics trapped on my old camera and can't get them off bc the cord is borked. oh well. borrowed camera ftw. here (with contents listed under each) are this week's bentos thus far:

jalepeno shrimp tomatoes over brown rice with cumin. top tier is pomegranate in one side, avadado with lime juice and a babybel in the other.


yellow and green zucchini sauteed with cherry tomatoes and herbs. cut up pear with blue cheese wedge and walnuts.


whole wheat pasta, andouille sausage, left over sauteed zucchini with more tomatoes added. plain yogurt with pomegranate seeds and walnuts.


sliced steak over greenbeans with a hot cherry pepper on top. pears with blue cheese wedge and some walnuts. not pictured is the salad greens i will probably put everything on before i eat it, now that i realize exactly how protein centric this lunch is.

Today's lunch:



( Bird's Eye View )

Clockwise from Bottom Left:
1 - Blackberries
2 - Stewed Acorn Squash
3 - Onion, Mushroom & Feta Pastie
4 - Broccoli
5 - Tamagoyaki
6 - Carrots
7 - Cherry Tomato

WW Flex Points = 6

( Veggie & Cheese Pasties Recipe )

 

( Stewed Acorn Squash Recipe )

So I have a HEAP of t-shirts now, but didn't have any inspiration. I flicked through my majillion inspiration folders on my computer and finally found one I wanted to. You'll prolly remember this style of dress made by vivifromage ! 

I was kind of stuck, because the batman tee has SUCH a big logo, but my mum happened to be up for the weekend, and mentioned the belt idea. So here it is::

( Please Click, you WILL love it! )


I think last time I posted here I was like 8 months pregnant or something! Well i'm STILL having to make clothes that fit me, because now I'm breastfeeding, and have been cursed blessed with some massive boobies! Oh yeh, and my hair has changed a million times since then too, it used to be black. Just trying to jog your memory! I hope ya'll havn't forgotten me!

My latest commissioned corset is a fully reversible waist cincher, with red satin on one side and black satin on the other. The core is two layers of coutil, boned with 1/2" flats except for either side of the grommets, which is 1/4" flats. Piecing is seven panels per side, for greater stability despite the hourglass figure. When drafting, I try not to create panels that are more than 2.5" inches wider than the hip than waistline, because that creates too much bias and makes the pattern more prone to turning out larger at the hip than intended.

I have found satin to be unforgiving when added as a cover layer at the end, so I treated each cover panel and its corresponding core panel as a single layer when assembling the panels. The stitches are made with buttonhole thread from the red side, on the assumption that if the black side is not precisely lined up with the red side, any slight variations in stitch position relative to seam will be hidden by black-on-black.





( More Views of the Corset )

X-Posted

I was about to floss the back of the corset when I thought the distance from the edge of the corset looked odd. I measured, no, it's fine. Then realized that the front was measured wrong.
Sigh...

( ... )

http://www.hapabento.com/2009/11/10/quinoa-2-ways-2-bento-box/

http://www.hapabento.com/2009/11/10/quinoa-2-ways-2-bento-box/#comments

 

Chicken teriyaki patties with edamame, crab shumai, grapes, steamed rice with furikaki.
( Little D's bento box, too. )</div>