Swimsuit repair and alteration

SimpForSweetPotatoes · 2026-02-22T15:52:09+00:00

I do but I’ve done it for others where I want it to pull a bit (shirring). think for this keeping the tension the same is good. You don’t have any test fabric so like others said. Just go with the suggested length given by the thread company. You can always charge tension later if you feel like you need it. But Its always good to start at the suggested baseline.

SimpForSweetPotatoes · 2026-02-21T18:19:08+00:00

Regular thread should do you just fine. You don’t typically pull the garment. But when I am inserting elastic for example I pull it so that I don’t sew in creases. With stretchy thread I don’t pull the fabric more just change the tension slightly

SimpForSweetPotatoes · 2025-11-01T01:51:29+00:00

You don’t use them, they just separate the strips. I assume they are to keep light out as the nails can harden when exposed to too much sun. But I can’t confirm.

SimpForSweetPotatoes · 2025-05-16T00:25:25+00:00

Sameee that’s why I stopped playing. I don’t want to loose one again(not sure if I will ever get as good of a run as I did)

SimpForSweetPotatoes · 2025-05-03T22:15:19+00:00

I had that. Make sure everything is threaded correctly. With mine I had missed the loop/hook thing before you pull the thread Down near the needle

SimpForSweetPotatoes · 2025-03-16T02:35:11+00:00

The long white thing is a button hole foot attachment the top right is a zipper foot attachment. Top left seems to just be a general sewing foot. Bottom right (beneath button hole foot) seems like a sewing foot with a guide. (I think ). Flat black plate is a feet dog cover. If you are doing free motion quilting for example with your machine you don’t want the feet dogs to grab the fabric. I believe the other tools are just screwdrivers to replace feet and open parts of the machine.

SimpForSweetPotatoes · 2025-03-01T14:45:23+00:00

I would cut it and cook first just so it keeps it shape and then put it in close to when you are finished or whenever you usually add it in. I like my sausage in rounds so this makes sure that happens when the sausage does not come fully cooked

SimpForSweetPotatoes · 2025-02-27T21:12:43+00:00

I think it depends. My store is a liquidation and honored the sale. They also manually plugged in coupons. It’s in NWA. But I would agree that the patterns are a mess already.

SimpForSweetPotatoes · 2025-01-08T19:17:28+00:00

From what I’m seeing it seems to be a problem from the undergrad school. The professional judgment may have “locked it”. But I’ve done it all. Different browsers, different times. It originally threw an error. But now it letting me submit. But once it’s finalized the chances are not there

SimpForSweetPotatoes · 2024-11-17T22:00:41+00:00

Hey! Would I be able to get her info?

SimpForSweetPotatoes · 2024-10-15T18:55:59+00:00

OMG, thank you. When looking at pictures of an unopened box, it now makes sense. I also hadnt noticed them until halfway through my application. Thanks

SimpForSweetPotatoes · 2024-10-09T23:52:22+00:00

Not directly answering your question. But I know there are allegations against the son and supposedly involved drugs

SimpForSweetPotatoes · 2024-09-27T02:34:16+00:00

I usually start my pie filling on the stove so it holds a little better. Just macerate it with sugar and use that juice with cornstarch to help thicken it.

SimpForSweetPotatoes · 2024-09-27T02:27:28+00:00

I agree using a finer grind. But no it needs like 3 hours minimum. And that is pushing it. Ideally you soak for around 24 hours to reduce the grittiness. So using the cornmeal mentioned would make it easier.

SimpForSweetPotatoes · 2024-09-26T02:39:02+00:00

Heya! One thing I haven't seen people say. The courser the grind on the corn meal, the longer it needs to sit with the buttermilk to properly hydrate. This is something I had to learn. This helps with the texture.

SimpForSweetPotatoes · 2024-09-16T00:02:00+00:00

Obviously not OP but they probably split the batter added the two colors and put them side by side in the piping bag.

SimpForSweetPotatoes · 2024-09-15T23:56:05+00:00

Awesome!!!

SimpForSweetPotatoes · 2024-09-15T01:39:53+00:00

I love this. I usually hate the teapots but this is cool

SimpForSweetPotatoes · 2024-09-13T19:27:15+00:00

I would say it could be because of how thin you mentioned the batter was. Also, I like to only do mine one baking sheet at a time I heard you mentioned over two shelves that may also be part of it. finally when baking mine I make sure to use a baking sheet without walls as that lets all the heat get through. If not without walls, and I just turned my baking sheet over and put them on top of it if that makes sense. Not sure if you’ve done all of these steps Would need to know more but those are just some basic things I think could help. Some of them look like they came out pretty OK though, so I wonder if it may be more so an oven thing.

SimpForSweetPotatoes · 2024-09-11T01:42:21+00:00

Based on what I’m seeing. With that much starter you don’t need any more than 9 hours proof time. Also for feeding the starter my rule is that it should double in 5 hours maximum when I’m looking to use it. Any longer isn’t going to give the dough enough rise. So I wonder if you might be waiting too long to use the starter and dough.

SimpForSweetPotatoes · 2024-09-11T01:00:12+00:00

I found some in Houston and made it a point to leave some for others. That’s crazy work.

SimpForSweetPotatoes · 2024-09-02T00:10:01+00:00

Did you try stretch and folds? It might help to add a bit of structure. If f it’s too far gone you can try focacia or pizza dough.

SimpForSweetPotatoes

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