Start with four pieces of the pocket piece. If your fabric has a visible right and wrong side, make sure that you have two pairs, not four of the same pocket!
Finish all edges of the pocket piece.
With my fabric, it’s hard to tell the difference between the right and wrong side, so I am being careful to finish two ‘left’ pockets and two ‘right’ pockets. That’s just me being picky, it really won’t make a difference which serged side is up! If the serging or zigzagging makes your pocket pieces ripply, give them a quick press to flatten them out.
Finish the side seams of the skirt front and skirt back.
Pin pocket piece to skirt front, right sides together, matching notches. This is crucial.
Even if you’ve serged the edges, there will still be a little snip in the seam allowance. Pull the seam allowance apart gently to find the snips.
Sew with a 3/8″ (1cm) seam allowance. This makes sure the pocket lining won’t peek out of our pocket openings!
Press seams toward pockets, like the photo. Sew the remaining two pocket pieces to the skirt back – one pocket for each skirt back.
Line up the two pocket pieces, right sides together.
Pin around the pocket edge and down the sideseam. Sew this seam, pivoting around the pocket edges.
Now, when it says ‘pivot around edges’ there are two different ways you could do this.
Here’s what it will look like at the top edge – sew down to the notch, then pivot towards the pocket piece.
Now when you get to the bottom edge, here’s one way you could pivot:
In this option, we’ll sew all around the pocket edge, and stop when we get 5/8″ (1.5cm) into the skirt seam allowance. Then, we’ll start our stitching again at the notch, and sew the rest of the side seam down to the hem.
And here’s option 2:
In this method, we don’t stop our stitching. After we round the bottom corner of the pocket, we’ll aim our stitching upwards to the notch, pivot with the needle down, and sew the rest of the sideseam towards the hem. You can draw this stitching line in first, before sewing it, if you want to sew it this way. Either method works! I’ve done one pocket one way, one pocket the other way to demonstrate.
Press seams towards centre front, the way your hands will naturally fall into the pockets. (If you’re ever unsure how to press an inseam pocket, think of where it will be on your body, and how your hands will be angled to reach into the pockets.)
Voila! Inseam pocket.
And when we look inside the pocket, there’s a little bit of the main fabric rolling to the inside, so our pocket lining is less visible.
Inseam pockets are simple and practical, but what if you don’t want them in your Cambie Dress? Simply sew the sideseams without the pockets. If your fabric is sheer, you might not want pockets as they may show through your skirt fabric or in my case robe fabric. I’ll also add loops for a tie belt.
All from Sewaholic.
Continuing to loose weight, (B’H). It was hinted by our doctor, Dr. Munter that the team might defer the diuretic infusion, which they did. Any interventional course of treatment is not on the table.
The cardiologist initially thought that the patient was a doctor because he had every detail of his history very “Misidar”-in order. He presented strong dietary compliance, leading the cardiologist to forego IV diuretic, for now. His “Private” Hadassah Hospital Cardiologist is Dr. Chen. (it means nice, lovely as in a girl has chen, charm). He took a liking to us. We felt comfortable revealing our distaste for Terem (ambulatory) emergency room because of unfamiliarity with the doctors and we would rather wait out a crisis until the next doctor’s appointment. However, this course of action causes much stress to family, and is also dangerous.
Dr. Chen didn’t agree with that decision. He gave us his cell number. Anytime we can call him day or night if there is an emergency and he will arrange to meet us at the ER in Hadassah Hospital.Preferable to not have an emergency and to keep in touch with him.
Sometimes you feel like you are in the winner’s circle. It really felt like that. A cardiac nurse, Anat, took over and made several appointments at Hadassah, which would have been a pain to do. We also have her cell number. We had a long interview with a dietician, Vered over some fine points. This was all held first in a large room where patients were receiving IV diuretics. Then we met with Dr. Chen, followed by the dietician while the appointments were being made. Dr. Chen hung out with us awhile in the large room and we discussed a change to take one of the diuretic pills in the afternoon. Dr. Chen small change wasn’t received well.
We will be coming back once a week as follow-up. I call it “water watchers”. We’ll see how this plays out. This is such a relief I could almost cry. Vered, the dietician, had some good tips. Fresh meat is preferred over frozen, because frozen meat contains preservatives. I just don’t know where to get fresh meat here. Then she instructed me to boil the meat for 10 minutes, and pour off the water, and then cook, or soak meat before cooking. Does not sound very appetizing. She also does not like bakery bread because of the high salt content. She prefers reading the salt contents off a label. Oy. Rather not have bread at all.
When I described my pickled vegetables without salt and flour-less nut cookies, her eyes opened wide and I offered to bring her some next week.
All in all a very enlightening two hour visit. Dr. Chen also commented that a center such as this one is rarely found in the states. Wow! A Meuchedet cardiologist and the Congestive Heart Failure Cardiologist to manage treatment. I don’t think that this center was offered as an option until two hospitalizations occurred in a span of 8 months. Sorry that we didn’t know about this center then. The Doctor’s were concentrating on treating the gastro problem.
Status is stable now and the idea is to keep it this way. Some rehab will be discussed next week.
Andrew Scrivani for The New York Times
- 1 cup (200 grams) ground teff or teff flour
- 1 cup (140 grams) whole-wheat flour/spelt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs/ egg substitute
- 2 tablespoons agave nectar or 1 tablespoon blackstrap molasses and 1 tablespoon agave nectar
- 1 ¾ cups buttermilk/almond milk
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 cup (270 grams) cooked oatmeal(rolled oats, not steel-cut; 1/2 cup uncooked)
- Butter or oil as needed for cooking
- 1 cup blueberries, preferably organic
- 1 teaspoon unbleached all-purpose flour
- Sift together the flours, baking powder, baking soda and salt
- In a medium bowl, whisk the eggs. Whisk in the agave syrup and molasses (if using), buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Do not overwork the batter. Stir in the cooked oatmeal
- Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle
- Toss the berries with 1 teaspoon flour in a bowl. Place 6 to 7 berries on each pancake (more if using small wild blueberries), gently pressing them down into the batter. When bubbles break through the pancakes, flip the pancakes over and cook for another minute, or until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze
- Advance preparation: The pancakes can be frozen for a few months. You can make them a day ahead and reheat in a low oven or in a microwave.