Friday, October 16, 2015

Lately- Hemming pants with a frayed hem

It's been a while since I've posted, but I've been doing a lot of sewing in between growing babies, having babies, and feeding babies. :) Specifically, these two guys:


I have a PILE of fabric and a long list of things to sew, but I'm working my way through them! Recently, I sewed this adorable Brindle + Twig Scuba Hoodie (with an altered neck) for C (the smaller one for B is in the pile of fabric to be cut haha!) 
I love it! The blue firefighter's print is from Hancock (got it for $3 or $4 a yard) and the red is actually cut from a jersey twin XL sheet I found at the thrift store for $3!

Right now, the project that has made its way back to my sewing machine is re-hemming two pair of pants. You know how the bottom of a hen will start to fray, especially in the back? 

Well, my father-in-law brought me two pairs to see if I could shorten them about 1/4-1/2 inch to keep them from fraying anymore. Here's what I did...

1. Seam rip the hems

2. Zig-zag stitch (I used the widest stitch and almost as close together as possible) over the former bottom edge of the pants, where the fraying is happening. This should help make sure the frayed section doesn't catch on the heel of your shoe and start to rip more. (You can see it better in the finished picture ;) I just drew it in place here so it would show up).

3. Fold the hem so that the green lines match up (the frayed former hem and the fold below that)


4. Fold again so that the red lines match up (halfway point between original stitch line and frayed hem and halfway point between frayed hem and inside fold). Stitch over the original stitch line so that the old hem doesn't show up as holes! :)


How about that? :D Here's the before and after next to one another:

Also, I've recently learned that sewing clips or hairpins are AWESOME for holding things in place while sewing...faster than pins and doesn't damage the fabric (or your hand when you get stabbed...)



Wednesday, September 9, 2015

Oh, Hey!

It's been a while since I've posted here....but the last few months have been CRAZY BUSY. Between February and August, there were very few weekends where we didn't have some event to attend that somehow related to some major event in a friend, family member, or our life haha! Just in our family of three (now four...), Adam finished his Associate Degree and picked back up on his Bachelor Degree, Cole turned two, and Blake was born!


In addition, my youngest sister graduated high school and my middle sister got married! We went to a retirement party, a funeral, a few piano and band performances, honor ceremonies, baby showers (for us and friends), wedding showers, were invited to a handful of other weddings, did some photography for a few folks, went to birthday parties, and wrapped everything up by spending a week at the beach!

That said, I think life is starting to get "normal." We'll see haha!

Friday, January 23, 2015

{Mostly} Healthy Banana Muffins

If you were to open my most used cookbook (Betty Crocker's Cookbook...that I snagged from Mom's cabinet when she bought an updated version ...) you would see page 199 --page with the muffin recipe-- is covered in oil, flour, sugar, blueberry stains. It's pretty great. :)

This morning, I took the recipe for Banana Muffins and tweaked it to make it a little healthier.  Cole waited (not-so-patiently haha) this morning for them to cool off so he could try one! I used 2 bananas, but if you want an extra kick of banana flavor, use three (and the more ripe the better!)

A few things I sometimes do with recipes to make them healthier are:
*Use flax seed + water as an egg substitute* (Then I can eat the batter guilt-free!)
*Use honey to replace all or some sugar.*
*Use coconut oil instead of vegetable oil.* I use LouAna Coconut Oil if I don't want a coconut flavor and ALDI or Spectrum Virgin Organic Coconut Oil if I do want coconut flavor added.

Hope you love them!

{Banana Muffins}
1 Tbs Flax Seed
3 Tbs water
1/3 cup milk
2-3 mashed bananas
1/2 cup coconut oil, slightly melted
2 cups self-rising flour
1/4 cup honey
1/2 cup packed brown sugar

Preheat your over to 400*. Whisk together the flax seed, water, and milk.  Add in the bananas and coconut oil. Add honey, sugar, and flour, and mix until flour is incorporated (will be lumpy, especially if bananas aren't entirely mushed).  Fill 12 greased or lined muffin cups 3/4 full and bake about 20 minutes (until tops are golden and a toothpick comes out clean).



Monday, January 5, 2015

Oh Hi. Here's some Get Well Soup!

I've been horrible about updating the blog (I do good to post something once every 6 months haha!) BUT my mom and dad gave me a serger for Christmas, so I'm feeling pretty motivated to get some sewing projects done. I'm also feeling pretty motivated to cook (particularly some freezer to crockpot meals to practice on before the baby gets here in June).  So, with those two motivations, maybe I'll start posting my projects and recipes again, right?

To get started, here's "Get Well Soup."  Everyone has been sick in our house...church...town....state.... and we only felt like eating lots of soup in our house.  We had some basic ingredients on hand and decided to see what came out...and it was delicious.  It's quite possibly one of our favorite soups actually!


Get Well Soup
1-2 lb ground meat (we used venison, but you could use any meat you like)
1 can cream of chicken
~1/2 jar spaghetti sauce
2 chicken bouillon cubes + 1 cup of water
1 green bell pepper
1 batch "hot honey" (4 cloves garlic minced, 2 tbs honey, 1/2 tsp cayenne pepper)
2 stalks celery
2 carrots
salt and pepper to taste

Brown ground meat in stock pot with a drizzle of olive oil and a dash of salt.
Add hot honey mixture (best if prepared a day ahead) and spaghetti sauce.
Add cream of chicken (If using a homemade cream of chicken mix, dissolve in 1 1/4 cup water first).
Dissolve bouillon in 1 cup hot water and add.
Chop and add celery and carrots.
If pepper is frozen, let it set in the stew until thawed, then chop and re-add to the stock pot.
Let everything simmer on low until veggies are soft.  Add salt and pepper to taste.
Serve topped with shredded cheese, sour cream, or crackers.