1) To prep the ban roll – you will use it to sew the seam, but you will remove it afterwards, so you can use it over and over again (hence buy a large amount, like 5 yards, to cover the maximum amount of hemming you’d ever need for a very full skirt, and you only need to prep once). Start by trimming off one edge, where the threads are woven a little tighter
2) The beauty of ban roll is that it allows you to sew a baby hem as small as possible. To achieve this, the next step is pulling out around 3 of the lengthwise threads. You will end up with something that looks like a very short comb, as in the right hand picture. Since most baby hems are preferred as small as possible, three threads should be all you need to remove
3) The next step is done incorrectly in the photo, but I will show it anyway for clarification. Here, you can see that I lined up the ban roll to the edge of the chiffon and pinned (like you would hem tape). However, for a cleaner finish (and no risk of sewing into a frayed edge that will later come undone), you would really want to pin the ban roll about half an inch from the chiffon edge, so the stitches will catch fabric that has not frayed for a more secure hem
4) Once again, this step is done incorrectly in the photo but I am showing it for clarification (the ban roll should be half an inch from the edge of the fabric). Here you can see how the ban roll lines up with the needle – the next step is to stitch up against the woven part of the roll. You want to make sure your stitching stays within this “comb area”, and not into the woven area, because you will be pulling it out later. If you stitch into the woven area, you cannot pull it out
5) This is where the magic happens. The next step is to flip the ban roll to the inside, against the wrong side of the fabric, once again just as you would hem tape. The baby hem, therefor, will wrap around the comb part of the ban roll (which is why it is ideal to only remove about 3 threads or so – again, you can do more, as you are in control of where you place your stitch line, but I found it easier to line up my needle with the edge of the woven section so I kept the comb the width of my desired finished hem)
6) Once you have wrapped the fabric over the comb section, stitch right down the middle of your newly created hem
7) Once your stitching is finished, press the hem with the ban roll still intact. Then, carefully pull out the ban roll! If you stitched correctly, you will have only sewn onto the comb section, and not into the woven section – thus holding the roll into the hem just enough to sew, but then once finished it can simply be pulled straight out! In the second photo, you can see just how narrow the finished baby hem is – and how straight! The ban roll is sturdy and does not allow the delicate fabric being hemmed to stretch at all
8) Your finished baby hem! No curling, stretching, warping, fraying, or uneven widths – and impossibly narrow
3 large chicken breasts
5 C corn flakes
3/4 C flour
1/2 t salt
1/2 C milk
6 T olive oil
1 12 oz package bowtie noodles (farfalle)
1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
2 cans cream of chicken soup
1 C chicken broth
1/2 C milk
fresh parsley, chopped (optional)
2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine.
3. Place the flour, milk and crushed cornflakes each into their own separate pan. Loaf pans work well for this. If you don’t have three loaf pans, do not dismay. You could use pie tins, or round cake pans…what ever works for you.
4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top.
Pound the chicken flat with a meat mallet. You will really be thankful for the Ziploc bag in this step. Who wants a bunch of chicken guts flying around their kitchen? Not me…that’s who.
5. Take a pair of sharp kitchen scissors and cut each breast in half.
6. Dredge the chicken in the flour. Be sure it gets covered on both sides.
Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes.
7. Start cooking your pasta.
8. Remove the chicken from the freezer and dredge each piece in the milkand then immediately into the corn flake crumbs. Again, be sure both sides are covered well.
9. Add the olive oil to a hot skillet.
10. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes….
or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides.
11. Cover the pan and reduce the heat to medium. Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. Burned bottoms are not advised. In any shape or form. Thank you.
12. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.
13. Into the same pan pour your broth. Philly Cooking Creme, Cream of Chicken,and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes.
14. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.
- 3 cups water
- 1 cup sugar
- 18 mint leaves, torn
- 2 cups frozen/fresh blackberries
- 3 mint sprigs
- 4 cups natural store-bought lemonade
- mint sprigs
- Bring the water and sugar to boil in a small pot. Stir the water/sugar mixture until the sugar is dissolved then turn off the heat. Add the torn mint leave and give the pot a stir. Allow the simple syrup to cool.
- Add the blackberries to a blender. Place a strainer over the mouth of the blender and pour the mint simple syrup into the container. Discard the mint leaves. Blend the simple syrup and the blackberries on low speed for just a few seconds at a time, just enough to break the berries apart but not enough to puree them.
- Fill a juice pitcher halfway with ice and add the mint sprigs. Pour the lemonade and the blackberry mixture over the ice. Stir the blackberry mint lemonade and add more ice if necessary before serving.
Di sini aku paparkan tata-tertib susun atur di meja makan, agar kita semua tahu cara untuk memulakannya. Walaupun tidak penting untuk sesetengah orang, tapi at least kita tahu serba sedikit ilmu pengetahuan nie. Tak adalah orang kata kita hidup dalam hutan rimba nanti. So aku attach together dining etiquette for your references.