Sewing: Week Thirty Five: Cowl Neck Sweatshirt

August 28, 2016 |  by  |  Sewing, Tutorials  |  No Comments

Cowl Neck Sweatshirt: 3ten.ca

Cowl neck sweatshirt is this weeks sewing project. I know it’s been a bit since I’ve last posted, but that’s because the summer has been so busy and it finally caught up with me! A few trips to Kelowna and a lot of family came to visit, which was so awesome. Anyway, that’s the reason for me being MIA this past week. Yet, here I am, back at the 52 weeks of sewing and this cowl neck sweatshirt is the perfect almost fall project – let’s get sewing!

What you need

  • 2 1/2 yards of sweatshirt fabric
  • serger
  • matching thread
  • pins
  • scissors
  • pattern

This pattern is a free one from Jessica Rabbit – check it out. I have a few tips and tricks, but over all, it’s a great pattern.

First, print your pattern and put it together.

Cowl Neck Sweatshirt: 3ten.ca

Then, map out your pattern pieces to ensure you’re maximizing your fabric.

Cowl Neck Sweatshirt: 3ten.ca

For this whole project I used my serger – didn’t even turn my sewing machine on. You pick which machine is best for you.

Cowl Neck Sweatshirt: 3ten.ca

She has the right moves since she pulls one of my favourites by creating one seam with the sleeve and the side body.

Cowl Neck Sweatshirt: 3ten.ca

Attach the bottom and then the cuffs and the cowl.

Cowl Neck Sweatshirt: 3ten.ca

When it comes to the cowl, I skipped the button wholes in hopes of creating a more polished piece – not so casual. I did, however, use the fold hem technique on my serger and it worked well.

Cowl Neck Sweatshirt: 3ten.ca

Make sure all of those seams line up and you’ll be left with a super polished piece.

Cowl Neck Sweatshirt: 3ten.ca

Done!

It turned out a bit bigger than I thought it would – I went for a small. Next time I’ll try an XS. Although, it’s easily modifiable – I think I’ll be okay with it baggy over black leggings.

Cowl Neck Sweatshirt: 3ten.ca

Cowl Neck Sweatshirt: 3ten.ca

Cowl Neck Sweatshirt: 3ten.ca

Thanks so much for visiting – happy sewing and have a great week!

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Sewing: Week Thirty Four: Broadcloth Napkin

August 20, 2016 |  by  |  Sewing, Tutorials  |  No Comments

Broadcloth Napkin: 3ten.ca

Broadcloth napkin – such a great fabric to make napkins out of! The lunch napkins I made this past winter were so fun and they measured about 16×16 – for these napkins I made them bigger so they are more suitable for dinner. The nice neutral colour lends itself to many different styles and is classic.

Let’s get sewing.

What you need:

  • 1.5 yards of broadcloth
  • cutting mat
  • ruler
  • rotary cutter
  • matching thread
  • serger
  • fray check
  • iron
  • ironing board

First, gather your prewashed broadcloth and matching thread.

Broadcloth Napkin: 3ten.ca

Next, cut the fabric so it’s nice and square. Each broadcloth napkin will measure 18.5×18.5 to start and then finish with an 18×18 napkin, since I’ll be serging off 1/4 of an inch on each side.

Broadcloth Napkin: 3ten.ca

Set your serger and ensure your stitch is nice and tight – I used a rolled hem. You’ll want to practice on a scrap so you don’t ruin your good napkin.

Broadcloth Napkin: 3ten.ca

Then, serge each edge – I made 6 napkins, so 24 passes of the serger. This project from start to finish took me about 90 minutes. I moved slowly, though, and took my time.

Broadcloth Napkin: 3ten.ca

Once you’re done serging each edge, cut the corner threads and fray check them – then iron and press. Iron each napkin and fold nicely.

Broadcloth Napkin: 3ten.ca

That’s it – now you’re done and you have a classic broadcloth napkin for dinner.

Broadcloth Napkin: 3ten.ca

Broadcloth Napkin: 3ten.ca

Broadcloth Napkin: 3ten.ca

Thanks so much for visiting and I hope to see you again this week – happy sewing!

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Recipe: Roasted Beet and Goat Cheese Salad

August 18, 2016 |  by  |  Eats, Recipes  |  No Comments

Roasted Beet and Goat Cheese Salad: 3ten.ca

Roasted beet and goat cheese salad – the perfect way to welcome in the fall season. I know, I know, fall isn’t here for a few more weeks, but that doesn’t stop every coffee shop from rolling out their pumpkin spiced drinks, so why do I have to wait! Let’s get started on this delicious recipe.

Ingredients

  • 6 beets (you can use golden, too)
  • 6-8 oz. of baby spinach
  • a lot of goat cheese (I used ¼ cup)
  • ¼ cup chopped pecans
  • 3 tablespoons of balsamic vinaigrette
  • 2 tablespoons of water
  • 1 tablespoon of olive oil
  • 1 tablespoon of agave
  • 2 tablespoons of Dijon mustard

First, gather all of your ingredients for the salad and the dressing. I roasted the beets ahead of time – peel them, cover in foil and roast at 400 for 30-40 minutes until tender.

Roasted Beet and Goat Cheese Salad: 3ten.ca

Roasted Beet and Goat Cheese Salad: 3ten.ca

Mix the vinaigrette, water, olive oil, agave and the Dijon mustard together in a dressing shaker and mix well. Let it sit for about 10 minutes while you make the salad.

Roasted Beet and Goat Cheese Salad: 3ten.ca

Slice the cooled beets and wash the baby spinach.

Roasted Beet and Goat Cheese Salad: 3ten.ca

Lay out the spinach on a large flat dish. Then, layer on the beets, the crumbled goat cheese and the pecans.

Roasted Beet and Goat Cheese Salad: 3ten.ca

Roasted Beet and Goat Cheese Salad: 3ten.ca

Roasted Beet and Goat Cheese Salad: 3ten.ca

Roasted Beet and Goat Cheese Salad: 3ten.ca

Top with the dressing and your roasted beet and goat cheese salad is done and ready to eat!

Roasted Beet and Goat Cheese Salad: 3ten.ca

Roasted Beet and Goat Cheese Salad: 3ten.ca

Thanks so much for stopping by – I hope you have a great Thursday and enjoy what’s left of summer before pumpkin spiced everything is here. Eat up and eat well.

Recipe

Recipe: Roasted Beet and Goat Cheese Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 6 beets (you can use golden, too)
  • 6-8 oz. of baby spinach
  • a lot of goat cheese (I used ¼ cup)
  • ¼ cup chopped pecans
  • 3 tablespoons of balsamic vinaigrette
  • 2 tablespoons of water
  • 1 tablespoon of olive oil
  • 1 tablespoon of agave
  • 2 tablespoons of Dijon mustard
Instructions
  1. First, gather all of your ingredients for the salad and the dressing.
  2. I roasted the beets ahead of time - peel them, cover in foil and roast at 400 for 30-40 minutes until tender.
  3. Mix the vinaigrette, water, olive oil, agave and the Dijon mustard together in a dressing shaker and mix well. Let it sit for about 10 minutes while you make the salad.
  4. Slice the cooled beets thinly and wash the baby spinach.
  5. Lay out the spinach on a large flat dish. Then, layer on the beets, the crumbled goat cheese and the pecans.
  6. Top with the dressing and your roasted beet and goat cheese salad is done and ready to eat!

 

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