Today is all about the scallops. We are going to have so much fun with wiggles!
I have one thing to say to you about this section of sewing: slow and steady wins the race. This scallop edge is fun to sew, but also slightly tricky. Take your time. If you’re struggling to negotiate a turn, remember that you can lift your pressure foot and reposition the fabric – always ensuring that the needle is puncturing the fabric first.
First, we stay stitch the top edge of piece 13. Remember, keep the raw edge of your fabric against the edge of the pressure foot:
Then clip and/or notch the top edge. I put those little triangle nodges on the ‘head’ of a scallop and used notches in the ‘hollow’ of a scallop. Why? We are going to press an edge over at the line of staystitching, and at those heads there is going to be a lot of fabric bunching up. Losing any unnecessary bulk can only be a good thing.
Take Piece 13 to your ironing board and press over a small seam, using your line of staystitching as a guide. Press so that the line of staystitching becomes hidden from the right side of the fabric.
I give everything a good press, front and back, once this is done.
Then lay this section so that it is just overlapping the bottom of piece 12. The pattern has you add ric rac here, but I’m not doing that. If you are, don’t forget to follow all of Scruffy Badger’s hints and tips from yesterday! Start pinning in place. Don’t worry about the below happening at either end – these raggly little bits are going to get cut off, anyway!
As I’m pinning, every so often I’ll lift piece 13 and check that I’m not drifting too close or far away from the bottom edge of pice 12.
Take your work to the sewing machine and top stitch.
Give everything another press. Go on, you know you want to! Then trim the raw edges where you’ve sewn them together, using pinking scissors. Careful as you go – you don’t want to mistakenly cut into your apron pieces. That would be a disaster!
Done and done! Next, we’ll learn how to make our bias binding for binding the side seams and bottom scallop.
How are you all getting on? We have 13 days left until the Apronalong goes live!