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!
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
First, gather your prewashed broadcloth and matching thread.
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.
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.
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.
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.
That’s it – now you’re done and you have a classic broadcloth napkin for dinner.
Thanks so much for visiting and I hope to see you again this week – happy sewing!
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.
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.
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.
Slice the cooled beets and wash the baby spinach.
Lay out the spinach on a large flat dish. Then, layer on the beets, the crumbled goat cheese and the pecans.
Top with the dressing and your roasted beet and goat cheese salad is done and ready to eat!
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.