| How to Stop Fabric from Fraying Posted: 26 Sep 2020 01:00 AM PDT Learning how to effectively stop fabric from fraying can save you time, aggravation, and money. Whether you're in the middle of a sewing or quilting project or you're trying to salvage a favorite piece of clothing, a fraying edge can be an unwelcome sight. There are several methods out there that will help you preserve your fabric edges and prevent fraying. [Edit]Using No-Sew Techniques - Use scotch tape for a quick fix. Lay your fabric on a hard, flat surface with the back facing up. With the fabric's edge laid out in front of you horizontally, place the tape along the top of the edge. Cover about of the fabric's edge with the tape. Let the excess tape fix the fabric loosely to your work surface. Cut a new, clean line through the taped fabric, below the fraying edge.[1]
- Leave the tape on the edge to keep it from fraying.
- Scotch tape is a clear, adhesive tape. Select a matte tape as opposed to one with a glossy finish because it will be less noticeable.
- This method will not last if the piece is washed, but it is helpful when cutting straight edges in hard-to-handle fabrics. It is also useful for pillows or other projects where the seams are hidden and subject to minimal washing.
- Glue your edges with fabric glue, seam sealant, or super glue. Purchase any one of these adhesives at a local craft store or online. Simply place small dabs of glue along the edge of the fabric. Use a cotton swab or toothpick to spread the glue evenly. Avoid using too much glue as it can leave dark spots on your fabric once it has dried.[2]
- Alternatively, use the same process to apply the glue but then fold the glue-covered edge of the fabric over and press it down to create a hem.
- Using pinking shears to cut a fresh edge. Pinking shears look like scissors with teeth and you can find them at any craft store or online. You use them as you would use scissors, cutting a new edge onto your fabric. Instead of a straight edge, however, the shears cut in a jagged-tooth pattern. This cut will prevent the edges from fraying.[3]
- This is a popular beginner-level method for dealing with fraying edges.
- For additional stability, apply adhesive to the cut edge with a cotton swab or toothpick.
[Edit]Hand-Stitching the Edge - Cut and tie your thread. The low-tech and old-fashioned way to deal with a fraying edge is to fix it with a needle and thread. To begin, cut a length of thread that is around in length. Tie a knot in one end by looping the end around your forefinger, then push the shorter end through the loop, and pull it through.[4]
- Thread your needle. Take the unknotted end of your thread and grasp it between your thumb and forefinger. Loop it around the needle and slip the tiny loop off over the head of the needle creating a tight little loop. Flatten the loop between your fingers and then insert it through the eye of the needle until the loop pokes out the other side. Grasp the loop with your fingers and pull it through until the tail comes through.[5]
- You may need to cut a fresh end on your thread if it is a bit worn and floppy, as a soft piece of thread is difficult to work with.
- Pull the tail through so that it is about in length.
- Insert the needle from back to front to create a whipstitch.[6] Hold your fabric with the front or finished side facing up. Starting at the back of the fabric, insert the needle as close to the edge as you can. Push the needle through the fabric to the front and pull the thread through until the knot catches.[7]
- Don't pull too tightly or you'll create a rumpled look on your edge.
- Stay close to the edge, about or less is ideal.
- Repeat your stitch to finish the edge. Place your needle again on the back of the fabric, next to the spot where you inserted it for your first stitch. Move on, repeating this same stitch across the length of your edge, always inserting the needle from the back to the front.[8]
- Space your stitches closer together for a tighter stitch or farther apart for a looser stitch.
- Tie off the thread after the last stitch. Turn to the back of the fabric. Thread your needle under the last stitch and pull the thread under it until a small loop forms. Pull the needled through the loop and pull to create a knot. For more security, repeat this to make a second knot.[9]
- Cut the thread to finish the edge, leaving no more than an remaining at the end.
[Edit]Using a Sewing Machine - Use a serger to secure the edge. The most professional way to finish an edge is with a specialized sewing machine called a serger.[10] This sewing gadget uses four threads and two needles. Thread your serger and feed your seam under the foot, moving it through your machine needles, as you would with any sewing machine.[11]
- Be careful to remove pins before feeding the fabric through the serger.
- A serger sews, cuts, and finishes a seam all at the same time. For this reason, it can save you time.
- A serger is a specialized machine that cannot replace all the more basic functions of a regular sewing machine. They cost a couple hundred dollars, but if you do a lot of finishing work this might be a good choice for you.
- Try a zigzag stitch on your sewing machine. Set your sewing machine to the zigzag setting by using the dial or digital display on its side.[12] Place the fabric under the raised foot of your machine.[13] Lower the foot and proceed to feed the fabric through the machine. Keep the fabric's edge lined up with the middle of the foot.[14]
- Refer to your machine's manual for details if you're unsure how to set it for a zigzag stitch.
- Add a few reverse stitches at the beginning and end to knot the thread.
- Use an overlock foot and your sewing machine to mimic a serger stitch. Remove the regular foot of your machine and attach the overlock foot in its place.[15] Set your machine to do an overlocking stitch. Line your fabric up with the inner edge of the foot. Feed the fabric through the machine as usual.
- By attaching an overlock foot to your sewing machine you can create a stitch that looks similar to what a serger creates.
- Use a zigzag setting with the overlock foot to achieve a similar finishing effect if you don't have an overlock setting on your machine.[16]
- Consult your sewing machine manual for details on switching out the foot. It is usually a matter of popping it off and on, no tools required.[17]
[Edit]Things You'll Need [Edit]Finishing Without Sewing - Scotch tape
- Scissors
- Fabric glue, seam sealant, or super glue
- Pinking shears
[Edit]Hand-Stitching the Edge - Sewing needle
- Thread
- Scissors
[Edit]Using a Sewing Machine - Serger or sewing machine
- Thread
- Scissors
- Overlock foot (if using the overlock stitch)
[Edit]References |
| How to Write Poetry for Beginners Posted: 25 Sep 2020 05:00 PM PDT Writing poetry is a way to convey emotions, memories, and nostalgia without directly stating what you are describing. Writing poetry for the first time can be challenging, since there are so many ways to start and finish a poem. If you are a beginner and want to write poetry for the first time, use a journal to keep track of your inspiration and expand your language by using metaphors and similes to create beautiful and relatable poetry. [Edit]Finding Time and Inspiration for Poetry - Read famous poems as examples to follow. People like Emily Dickinson, Edgar Allan Poe, Robert Frost, and Walt Whitman all changed the way people perceive and write poetry. Look up some poems by famous writers to see what you like and what you don't like about each of them.[1]
- Langston Hughes, Maya Angelou, and Sylvia Plath are also famous poets that have varying styles.
- You can also see some examples of different styles and tones in poetry by comparing and contrasting authors.
- Get in tune with your emotions. A lot of poetry is saturated with feelings. You can easily inject emotions into your poetry if you understand what you are feeling throughout the day. Try to note whenever you are feeling a strong emotion and what made you feel it.[2]
- Understanding your own emotions can be difficult. Try to dissect how you feel on a daily basis, and what situations disrupt your mood often.
- Emotions are a great tool to use in poetry because people feel them universally.
- Set aside time to write every day. The only way to get better at writing poetry is to practice it. Try to write poetry for at least 10 minutes a day, or more if you have time. Write about anything that you are inspired by.[3]
- If you think you will forget to write, set an alarm on your phone to remind you.
- Keep a poetry journal with you to write when inspiration strikes. You never know when you might see something in your daily life that you want to write about. Carry a small journal or notebook around with you so that you can write down ideas or small poems in your daily life.[4]
- Use writing prompts to give you inspiration. If you're having trouble getting ideas about what to write, look up writing prompts that are specific to poetry. Be as creative as you can when reacting to the prompts, and don't be afraid to take them in an unorthodox direction.[5]
- For example, answer a prompt like, "Write about your first birthday party," or, "Convey an emotion using only colors."
- You can often find poetry writing prompts on sites that accept poetry submissions.
[Edit]Beginning Your Poem - Choose the type of poem you want it to be. Your poem doesn't have to be among an already-set category.[6] Poem structure is purely dependent on the poet and the poem itself. As a beginner, rhyming poems are a good structure to start with.
- A poem doesn't have to make sense grammatically. What matters is that your audience gets the message you want to communicate using your own formation of the words.
- Common poetry formats include: sonnets, limericks, haikus, acrostics, and free verses.
- Decide on a theme for your poem. A theme is your topic plus your opinion on the topic. Something like "a sunflower" is just a topic. In order to create a theme, you have to explain your opinion on what you are writing about.[7]
- Use descriptive language to convey emotions. To evoke feeling and depth in your poem, try describing an element, object, or emotion. You could write a whole poem just describing something. To help you get started in this descriptive process, ask yourself questions. Taking the sea as the example, here are the types of questions you'd ask yourself:[8]
- How does the sea look? Use descriptive terms relating to colors, motion, depth, temperature, and other standard features. The sea might be foaming, producing whirlpools, looking glassy, or turning grey at the advent or a storm; describe whatever comes to mind for you.
- What are some of its aspects that are noticeable in your sea? The froth of the waves, the fish under the surface, the height of waves during a storm, the lull when the wind dies down, the mounting garbage greys, a school of dolphins passing through, sea level rise along coastlines, the mournful cries of the Pacific gulls––these are all things you might notice in relation to the sea of your poem.
[Edit]Writing the Rest - Use rhyming words if you'd like your poem to have a rhythm. Some poetry uses rhyming words at the end of each line or every other line to create a flow. If you'd like to use rhyming in your poetry, try to insert them as you write, instead of thinking of them before you start writing.[9] For example, a poem could use words that rhyme with the last syllable of "seen," like "clean," "mean," and "glean."
- Try to think of these words yourself rather than looking them up in a dictionary or online so that your poem flows better.
- Stressed and unstressed syllables also create rhythm in a poem. In the sentence "He'd like some pumpkin pie," "like," "pump-," and "pie" are all emphasized based on how you say them.
- Write your poem using metaphors and similes. Use language that doesn't exactly describe what you want to convey, but instead uses metaphors and similes to portray emotions, settings, and people. Similes use the words "like" and "as" to compare something, while metaphors don't.[10]
- Don't feel like your poem has to be a certain length. There is no limit as to how long a poem is. Some are a mere sentence long, while others are paragraphs long or even the length of a tale. It all depends on when you are satisfied with your work.[11]
- Your first poem can be short. You can work your way up to longer poetry over time.
- Revise your first draft of your poem. When you first write something, it might not be the quality or the length that you would like. Come back to your poem after a few hours or days and take a second glance. Check for spelling mistakes, areas where writing could be tightened up, or places that need more information.[12]
- Remember that you are the poet, expressing your feelings through your poems so intuition, above anything else, is key.
- Create a final draft of your poem. Once you have revised your poem and you are satisfied with it, make a final draft by copying your finished poem to a clean sheet of paper. You can write it out, type it on the computer, or keep it in your notebook.[13]
- If you will be submitting your poem anywhere, it is very important to make sure your final copy looks exactly how you want it to.
[Edit]References [Edit]Quick Summary |
| How to Cook Tuna Steak Posted: 25 Sep 2020 09:00 AM PDT If you're looking for an easy seafood meal that's rich in flavor, pick up a few tuna steaks. These firm steaks are usually cut thinly so they cook quickly and keep their flaky texture. Since they're buttery and mild, you can season your steaks any way you like. Try a garlic-herb marinade, blackening seasoning, or teriyaki, for instance. Then, toss the steaks on the grill, into a hot skillet, or in the oven for a meal that's ready in minutes! [Edit]Ingredients [Edit]Grilled Garlic Herb Tuna Steaks - of lemon juice
- of olive oil
- 2 garlic cloves, minced
- 2 teaspoons (1.5 g) of minced fresh thyme or 1/2 teaspoon (1 g) of dried thyme
- 4 tuna steaks that are around thick
- 1/4 teaspoon (1.5 g) of salt
- 1/4 teaspoon (0.5 g) of ground pepper
Makes 4 servings [Edit]Pan-Seared Blackened Tuna Steaks - 4 tuna steaks that are around thick
- 4 tablespoons (56 g) of melted butter
- 1 teaspoon (2 g) of paprika
- 1/2 teaspoon (1 g) of cayenne pepper
- 1/4 teaspoon (0.5 g) of ground ginger
- 1/4 teaspoon (0.5 g) of ground black pepper
- 1/4 teaspoon (0.5 g) of oregano
- 1/4 teaspoon (0.5 g) of fennel seeds
- 1/8 teaspoon (0.25 g) of ground cloves
Makes 4 servings [Edit]Oven-Roasted Teriyaki Tuna Steaks - 4 tuna steaks that are around thick
- of teriyaki sauce
- 1 teaspoon (2 g) of grated fresh ginger
- 1/2 teaspoon (2.5 g) of salt
Makes 4 servings [Edit]Making Grilled Garlic Herb Tuna Steaks - Mix the juice, oil, garlic, and thyme in a sealable bag. Open a large bag and pour in of lemon juice along with of olive oil. Then, add 2 minced cloves of garlic and 2 teaspoons (1.5 g) of minced fresh thyme or 1/2 teaspoon (1 g) of dried thyme. Press out the air and seal the bag tightly.[1]
- You can shake the marinade around to combine the ingredients.
- If you prefer, use your favorite marinade or just season the tuna with oil, salt, and pepper.
- Add the tuna steaks and refrigerate them for up to 30 minutes. Get out 4 tuna steaks that are around thick and put them in the bag with the garlic herb marinade. Seal the bag and then turn the bag over a few times so the tuna steaks are coated.[2]
- Avoid marinating the tuna steaks for more than 30 minutes or the acidic lemon juice could make them become mushy.
- Heat a gas or charcoal grill to medium-high. If you're using a gas grill, turn the burners to medium-high. If you're using a charcoal grill, fill a chimney with briquettes and light them. Dump the briquettes onto 1 side of the grill once they're hot and lightly covered with ash.[3] below the heating element. Then, broil the tuna for 3 to 4 minutes on each side.}}
- If you're using a broiler, preheat it for at least 5 minutes before cooking the tuna steaks.
- Take the steaks out of the bag and season them with salt and pepper. Remove the marinated tuna steaks from the refrigerator and transfer them from the marinade to a plate. Then, sprinkle 1/4 teaspoon (1.5 g) of salt and 1/4 teaspoon (0.5 g) of ground pepper over the steaks.[4]
- Discard the marinade once you remove the tuna steaks from the bag.
- Oil the grill grate and lay the tuna steaks on it. Dip a paper towel in a little vegetable oil and gather it into a ball. Grip the balled up paper towel with tongs and brush the towel over the grill grates so they're lightly greased. Lay the 4 tuna steaks onto the grill grate so the steaks aren't touching and close the lid.
- If you're using a charcoal grill, you can put the tuna steaks directly over the coals.
- Grill the tuna for 3 to 4 minutes. Set a timer so you don't accidentally overcook 1 side of the tuna steaks. They should become browned on the bottom side that's exposed to the heat.[5]
- Flip the tuna steaks and grill them for another 3 to 4 minutes. Once the tuna steaks are halfway cooked, carefully lift the lid and use tongs to flip each steak over. Put the lid back on and finish cooking the tuna steaks for another 3 to 4 minutes. The tuna should be a little flaky near the edges, but slightly pink in the center.[6]
- Plan on grilling the tuna steaks for around 8 minutes total if you'd like medium-rare fish. If you want them cooked medium, add an extra 1 to 2 minutes to the grilling time.
- Avoid cooking the tuna steaks beyond medium since the steaks will become dry and crumbly if they're overcooked.
- Remove the tuna steaks and rest them for 5 to 10 minutes before serving. Use tongs to carefully transfer the tuna steaks from the grill to a serving platter. Let the steaks rest while you get side dishes ready. Consider serving grilled tuna steaks with grilled vegetables, couscous, or a garden salad.[7]
- Refrigerate leftover tuna steaks in an airtight container for up to 3 to 4 days.
[Edit]Making Pan-Seared Blackened Tuna Steaks - Combine all of the spices to make a blackening seasoning. You can use about 2 1/2 teaspoons (5 g) of storebought blackening seasoning or mix your own. Get out a small bowl and mix together:[8]
- 1 teaspoon (2 g) of paprika
- 1/2 teaspoon (1 g) of cayenne pepper
- 1/4 teaspoon (0.5 g) of ground ginger
- 1/4 teaspoon (0.5 g) of ground black pepper
- 1/4 teaspoon (0.5 g) of oregano
- 1/4 teaspoon (0.5 g) of fennel seeds
- 1/8 teaspoon (0.25 g) of ground cloves
- Heat a skillet or grill pan to medium-high heat. Set a heavy skillet, such as a cast-iron skillet, or grill pan on the stove and turn the burner to medium-high. Heat the pan for at least 5 minutes before you sear the tuna steaks.[9]
- The skillet or grill pan should begin to smoke. Open a window or turn on your oven vent to prevent your kitchen from getting too smoky as you cook.
- Brush 4 tuna steaks with melted butter and coat them with the spice rub. Dip a pastry brush into 4 tablespoons (56 g) of melted butter and brush it over 4 tuna steaks. Turn them over and brush the other side as well. Then, sprinkle the blackening seasoning over both sides of the steaks.[10]
- To help the blackening seasoning stick, gently press the spices into the steaks.
- Lay the steaks in the hot skillet and cook them for 3 to 4 minutes. Place the tuna steaks in the skillet so they're not touching each other. The steaks should sizzle immediately as they touch the hot pan. Leave them for 1 1/2 to 2 minutes and then carefully flip them over. Cook the steaks for another 1 1/2 to 2 minutes.[11]
- If the pan doesn't sizzle, turn the heat up to high.
- Remove the tuna steaks and let them rest for 5 minutes before serving. Once the tuna steaks are a rich golden color and they start to flake around the edges, turn off the burner. Transfer the tuna steaks to a serving plate and leave them to rest for 5 minutes so they finish cooking. Then, serve the pan-seared tuna with your favorite sides.[12]
[Edit]Making Oven-Roasted Teriyaki Tuna Steaks - Preheat the oven to and line a baking sheet with foil. Move an oven rack so it's in the center of the oven and then turn the oven on to . Get out a rimmed baking sheet and lay a piece of aluminum foil on it.[14]
- Whisk the teriyaki sauce, ginger, and salt. Pour of teriyaki sauce into a small bowl and add 1 teaspoon (2 g) of grated fresh ginger along with 1/2 teaspoon (2.5 g) of salt. Whisk until the ginger and salt are combined.[15]
- If you don't have fresh ginger, use 1/2 teaspoon (1 g) of ground ginger.
- Put 4 tuna steaks on the sheet and brush them with the sauce. Pat the tuna steaks dry with a paper towel and set them on the lined baking sheet. Then, dip a pastry brush into the sauce and brush it over each side of the steaks.[16]
- Bake the tuna steaks for 6 to 8 minutes. Put the sheet into the preheated oven and roast the steaks until they become a little flaky near the edges. Keep in mind that the center of the steaks should still be a bit pink.[17] thickness. For example, if the tuna steaks are just thick, they may only need to cook for 5 minutes.}}
- There's no need to flip the tuna steaks as they roast.
- Rest the tuna steaks for 5 minutes and serve them with sides. The roasted tuna steaks are great with steamed rice, roasted vegetables, and pineapple chunks.[18]
- Put leftover tuna steaks in an airtight container in the refrigerator and use them within 3 to 4 days.
- If you've bought your tuna in a single large piece, you can cut it into individual steaks or ask the person working at the seafood counter to do it for you.
[Edit]Things You'll Need [Edit]Garlic Herb Grilled Tuna Steaks - Measuring cups and spoons
- Sealable bag
- Grill
- Tongs
- Paper towel
- Plate
- Serving platter
[Edit]Pan-Seared Blackened Tuna Steaks - Small bowls
- Pastry brush
- Measuring spoons
- Skillet or cast-iron skillet
- Tongs or fish spatula
- Serving platter
[Edit]Oven-Roasted Teriyaki Tuna - Measuring cups and spoons
- Rimmed baking sheet
- Aluminum foil
[Edit]References [Edit]Quick Summary |
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