Sewing

I finished a bit of paperwork yesterday morning, then headed upstairs to commune with fabric. I have so many projects I want to make that I was afraid I would come down with a bad case of analysis paralysis, so I pulled out a couple of tried-and-true patterns and went stash diving for a quick win. I cut out a long-sleeve Laundry Day Tee using a beautiful rayon spandex. I know that Karina at Lifting Pins and Needles has decided that she no longer likes rayon spandex—and I agree with her assessment that it can start to look ratty rather quickly—but I am going to use up what’s in the stash.

After that, I cut out a Jalie Nathalie top from some French terry I bought last year from KnitFabric.com. I may go back to them to buy more this fall as they have some wonderful prints. I wore my first Nathalie top A LOT last year and knew I wanted a few more. It’s great as a single layer, but I can also throw on a turtleneck underneath for additional warmth.

The LDT and the Nathalie top went together quickly on the serger. My poor serger has been neglected most of the summer.

I also pulled two tops out of my closet that needed slight alterations on the side seams. I undid the hems and made the necessary adjustments, and now I have four tops to hem on the coverstitch machine. I had to stop there to feed chickens and make dinner.

Here is the Nathalie top (unhemmed)

I love the print and the fabric.

I’ll post a photo of the LDT after I hem it. I should be able to do all my hemming today after I run errands.

My attitude is much better now that I have been able to do some sewing. I desperately needed a day when I could be by myself and concentrate on sewing projects from start to finish. I don’t do well when my days get chopped into little bits of useless time or when I am having to manage other people’s energy. Sometimes, the husband and I will just sit together in the evening and breathe the same oxygen without talking to each other because quiet is what we both need.

And I know I said I was done with canning for a couple of weeks, but my red cabbages were so beautiful that I went ahead and started a batch of spiced red cabbage.

I am using a recipe from the Ball Blue Book. I tried it one year and it is so good with roast pork that I try to keep some on hand. Making it is a multi-day process. It has to be shredded and salted for at least 24 hours before being canned. I cut up the two largest heads and put them in my three-gallon crock. This should give me a dozen pints, which is plenty.