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This tutorial will show you how to make a case for your iPad 2.
I have been sewing for about 6 months and this fabric iPad case is my first design. This project requires technical skill and patience (both things I tend to lack, so if I can do it I suspect most people with a bit of sewing experience can) and – above all – a lot of measuring, re-measuring, pressing, trimming and lining up. I want to just ZOOM along with the machine, but being neat and precise and patient does pay off (I sound like my mother).
Because this is a soft iPad cover, it’s designed to fit an iPad 2 that has a smart cover on it. You can never be too careful… If you want it to fit an iPad or iPad 2 without a smart cover, you may want to make the fabric a little smaller so it’s a snug fit.
To complete this iPad case project you will need:
- 1 piece outside fabric – 50 cm x 29 cm
- 1 piece lining fabric – 50 cm x 29 cm
- 1 piece light wadding – 49 cm x 28 cm
- 150 cm of bias binding
- 30 cm of Velcro
- white thread
- thread to match the bias binding
- sewing machine, needles, pins, scissors, tape measure
- Cut fabric and wadding
- Sew Velcro onto fabric
- Pin together outside fabric, wadding and lining fabric
- Sew round all edges
- Pin bias binding along inside edge
- Sew bias binding along inside edge
- Fold, check iPad sits comfortably and Velcro matches
- Pin sides
- Sew sides
- Pin bias binding around all edges
- Sew bias binding around all edges
- Neaten off ends and any mistakes by hand
iPad case tutorial – step-by-step instructions:
1. Cut fabric and wadding
Cut 1 piece of your outside fabric and 1 piece of your lining fabric so that they both measure 50 cm x 29 cm.
Cut your wadding so that it measures just slightly smaller all the way around. By cutting it smaller it makes it easier to sew the edges later on.
The neater and squarer your cutting is, the better. I used a rotary cutter, ruler and mat to get it precise. Press your fabric once it is cut. Press it whenever it is looking a little creased because the flatter your fabric is, the easier it is to work with. I know you don’t want to stop to keep ironing after each stage, but you really should.
By sewing the Velcro on at this stage, you will end up with a neater finish. However, you need to carefully plan where the Velcro will go.
You will need to sew the ‘fluffy’ part of the Velcro onto the outside fabric. It should be approximately 2.5 cm from the edge of the fabric.
You will need to sew the ‘sticky’ part of the Velcro onto the lining fabric. It should be approximately 4 cm from the edge of the fabric.
Pin the Velcro first. Layer up the outside fabric, wadding and lining fabric and try it with the iPad in place to make sure the two sides of the Velcro meet in the right place. It may take some adjusting.
When you are happy with the fit, sew the fluffy Velcro strip onto your outside fabric and the sticky Velcro strip onto your lining fabric. Sew all round the edges of the Velcro in white thread.
3. Pin together outside fabric, wadding and lining fabric
Layer up your outside fabric (right side facing out), your wadding and your lining fabric (right side facing out).
At all times during this project, accept all help offered. If you don’t, you’ll find helpers reluctant to cuddle you when you’re having a nervous breakdown about the bias binding later on…
4. Sew all round edges
Sew a 0.5 cm (1/4 inch) seam around all four sides. This should sew through the outside fabric, the wadding and the lining fabric.
My sewing wasn’t particularly straight and my seams were a bit bulgy in places, so I cheated and neatened up the edges after I had sew them. The straighter and neater the edges are, the easier it will make sewing it all together.
5. Pin bias binding along inside edge
This is where it gets a bit complicated to explain (and a bit complicated to do). By pinning the bias binding and sewing it along the inside first you will get the best – and least frustrating – result.
The first bit of bias binding to add is the easiest because it’s a straight edge. This bit will become the inside edge of your case. As you can see, this is on the edge of the lining fabric that does not have the Velcro on it.
If you flip the flap over, you should see the outside fabric with the edge that does have Velcro on it.
Completely open up your bias binding and pin the inside edge flush up against the material.
6. Sew bias binding along inside edge
Change your thread to match your bias binding. With the bias binding still open, sew along the edge that you just pinned. Sew as close to the fold as you can manage.
All this sewing will be hidden, but it’s important to do this first step as it keeps your bias binding in place and ensure that you ‘catch’ both sides.
Once you have sewn the bias binding in place, flip your fabric over and fold the bias binding so that it neatly covers the raw edge. Pin it in place.
Sew once again along the bias binding, this time as close to the edge as possible. It will sew all the way through and because you sewed it into place first, it should ‘catch’ all the way along.
You should then end up with a piece of bias binding that neatly covers the inside edge of your iPad cover.
7. Fold, check iPad sits comfortable and Velcro matches
Your iPad case is starting to take shape now. Fold it, make sure it sits snugly and make sure the Velcro matches.
8. Pin sides
Once you’re happy with the fit, pin the sides – make sure you match up the edges as squarely as possible (if you trimmed it earlier after you sewed all round the edges, this is where it pays off).
9. Sew sides
Sew up the sides. You can even sew up to the top of the bias binding to make it nice and strong (this stitching will be covered later).
10. Pin bias binding around all edges
The next stage is to pin the bias binding around all the edges that are left in one long strip, complete with fancily folded corner. I have never done this before and found this How to Attach Bias Tape with Mitered Corners Tutorial really helpful. Like I said earlier, this is the one part of the project that may cause a nervous break down but this method is the easiest way of doing it and I will try and explain how I did it.
Open up the bias binding and pin it flush against the edge, like you did before. Hooray! This feels familiar… but hang on – is that a corner I see up ahead?!
When you get to the corner you need to fold the bias binding back on itself at a 90 degree angle, with the tip of the fold touching the outer corner. Like this:
Then, fold it back on itself so the bias binding sits flush against the other edge. Like this:
If you move your fingers back, you can see there’s a flap:
Now carry on with your pinning along the next edge and you will be left with the bias binding look like this:
Carry on, and do the same thing to the next corner. When you have finished pinning all the bias binding your iPad cover should look like this:
11. Sew bias binding around all edges
Next you need to sew the bias binding all the way around. Like before, this is a two stage process. First you must sew along the inside edge of the bias binding, close to the fold where you just pinned.
Treat this as though you are sewing three separate sides. Sew along the straight edges and when you get about a centimetre away from the corner, STOP.
Cut your thread, turn your fabric and start again about a centimetre away from the other side of the corner. Do all three sides like this.
When you have sewn the inside edges of the bias binding all the way around, your fabric iPad cover will look like this:
Fold the bias binding neatly over the raw edges and pin it.
Pay careful attention to the edges, so they look as neat as possible. I read somewhere that you can never have too many pins when it comes to bias binding. I have come to realise this is a truism.
Once you’ve pinned your bias binding in every which way, you need to sew the bias binding in place, around all sides and across the corners. Because you anchored it in place, it should catch beautifully on both sides.
You will now have something that looks like this:
12. Neaten off ends and any mistakes by hand
All that remains is to trim the bottom edges down and sew them up by hand.
Also, if you missed any bits that need strengthening (like this corner) do it by hand.
And there we have it! One funky handmade iPad case, ready to protect and serve.
When TLM and I got married, we stayed the night at The Bath Priory and while we enjoyed the spa and gardens, we didn’t have the opportunity to sample the restaurant. Now, outside of the honeymoon bubble a fancy dinner is a bit beyond justification, so when we spotted a great deal at the restaurant we jumped at it.
Until 14th April they’re doing a great lunch offer, with three courses for £25.50 or two for £19.25. We specifically took the day off work, had a lovely stroll round the Botanical Gardens in Bath and then wandered over for lunch. A pint of cider in front of the blazing log fire in the lounge warmed our fingers while we perused the menu and ate some little canapés.
We were sat in the bright restaurant, overlooking the garden. It was lovely, but my only complaint was that I couldn’t quite get comfortable (but as a shorty with little legs I find this an eternal problem). Soon after we had sat down, we were offered brown bread with honey and poppy seeds, pain de compagne and wholemeal bread with black olives and sun dried tomatoes. Here, the Priory Restaurant earned super bread brownie points for offering full rolls and slices (rather than piddly little slices). AND they left the basket for us. Each loaf (!) was warm, crisp and delicious.
We polished off most of it very happily. Thankfully the waistress came with her little crumb scraper (I love those!) and cleaned up the mess we’d managed to make after falling on the bread and devouring it à la the Cookie Monster.
Next up was a ‘compliments of the chef’ jobbie in the shape of celeriac velouté. I have no shame in admitting I dunked my bread in and it was OH SO GOOD. I do love a celeriac volouté (seems a popular chefs’ compliment) and this one was not only packed with cream, but it had a little truffle oil and diddy chunks of celeriac inside.
TLM had Fillet of Loch Duart salmon with honey and soy vinaigrette and wasabi yoghurt to start. The salmon was uncooked, but that didn’t bother us at all as it was such good quality. I had a taste of this dish and while I usually find wasabi… *shudder* not to my taste, this was actually very balanced. The sweet honey and soy was gorgeous.
I started with pressed terrine of Somerset guinea fowl, truffle mayonnaise and hazelnut salad. It was meaty and lovely. I’m nervous about ordering terrine as I’m a bit funny about the jelly and have had a couple of gristly experiences (ho, ho). However, it was delicious and while I did leave some of the jelly to the side that is just my little thing. The truffle mayonnaise was gorgeous and I took my delight in having saved a teeny bit of bread to mop up the last dollop. Oh, scrum scrum.
We both opted for the same main (and, it seemed, everyone else in the restaurant without exception!). Slow roasted fillet of pork with crisp confit shoulder, butternut squash and Calvados sauce. It tasted a thousand times better than this little picture shows. The pork was tender, the confit delicious (though I do snigger to myself that I’m having deep fried nuggets with a confit) and the crackling crisp. The perfectly square ‘smear’ was spiced with cumin, the little dollops were apple and the cubes (query: carrot and celeriac?) all worked wonderfully. The Calvados sauce was scrumptious. I ate this with a glass of Orchard Pig cider and it was just spot-on for a fairly nippy early Spring lunch.
TLM had passionfruit and milk chocolate crèmeux with a dark chocolate sorbet. While this went down well with him, I couldn’t have eaten more than the teeny spoonful I tried. So rich, and the combination of passionfruit, lime and chocolate just left me cold.
I had petit fours and coffee instead. We ended up sharing and from left to right we had chocolate truffles, jellied passion fruit, vanilla pannacotta with berry topping, almond and sesame brittles (probably has a fancy name). The pannacotta was my favourite and the almond brittle was delicious.
We arrived at midday and it was gone 3pm by the time we left, at which point we were stuffed and very satisfied. The atmosphere was lovely and it seemed there were lots of people taking up the offer. Tap water was offered freely and people were splitting desserts, so it didn’t feel like there were extras being tacked on to make up for the deal price. It was a lovely leisurely lunch and I would thoroughly recommend it!
Having had the same repertoire of dinners for some time, I felt it was time to try something different. I spotted a recipe for spicy mutton pie and wildly adapted it to suit my purposes, so I am very pleased to claim this as my very own recipe. It was utterly delicious – just sweet enough, but with a hefty kick. It could definitely be cooked with less lamb and with only a pie top, making it healthier and more economical. Do give it a whirl!
Ingredients (serves 4)
- 1 tbsp sunflower oil
- 1 medium onion, diced
- 2 carrots, diced
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp fennel seeds (crushed)
- 1/2 tsp cayenne pepper
- 1 tsp ground ginger
- 1 tsp ground coriander
- 4 cloves garlic, chopped
- 500g lamb, diced
- 1 can chopped tomatoes
- 200 ml vegetable stock
- 2 medium potatoes, peeld and diced
- 500g ready-to-roll puff pastry (yeah, baby)
How to make it
Heat the oil in a pan and sweat the onion and carrots for 10 minutes or so until they are soft but not browned. Adding a little salt here will stop the onions browning. Add all the spices, the garlic and the diced lamb meat and stir till it coats and the lamb starts to colour. Add the tomatoes and stock. Cover and simmer for an hour. After one hour, add the diced potatoes, remove the lid and turn the heat up a notch – this will help cook the potatoes and thicken the sauce. Cook for a further 30 minutes.
Cut your puff pastry so you have two thirds to roll for the base and a third to roll for the lid. Line your pie dish (mine is a 23 cm one) and then add the filling. Place the lid and cook your pie according to the pastry guidelines – usually 25-30 minutes at 210 Celsius (you can see I burnt mine ever so slightly…)
Let it cool a bit and it will be ready to serve.
TLM is in the middle of preparing for job interviews, so we ate in the midst of some serious swotting!
I reckon this pie, if fennel substituted for carrots and fish for lamb, would work wonderfully as a dish to serve to my pescetarian friends. I’d have to cook the sauce first and then add the fish just before baking – what do you think?
This year’s was the fifth Christmas lunch I’ve cooked and I stripped it back to greedily indulgent from ridiculously extravagant. In the past, I’ve gone for volume in terms of vegetables (I think personal best is 15). I decided that vegetable variety always proves a bad decision: goodbye red cabbage, peas, Brussels sprouts, sweet potatoes, runner beans etc. This year we pared it back to what we couldn’t do without: meat in various forms, stodgy sauces, vegetables, lots of gravy and Yorkshire puddings.
Yes, Yorkshire puddings are a non-negotiable part of our Christmas, on the basis that my Yorkshireman husband would be heartbroken without them. Lots of people object to Yorkshire puddings because they are a ‘filler’ and not suitable for a feast day. I think that if it makes you happy, and gives the bonus side effect of more meat for leftover dinners, then that’s not to be argued with.
We also took the decision to get a big and happy chicken from the butcher rather than a turkey. It was daunting (what if it ruined Christmas!) but now we’re never going back to turkey for Christmas dinner as long as I’m cooking it!
Christmas Lunch 2010 Menu
- Garlic-and-herb-butter roasted chicken, with streaky bacon all over
- Christmas stuffing
- Pigs in blankets
- Bread sauce
- Leek sauce
- Yorkshire puddings
- Roast potatoes
- Roast parsnips
- Cauliflower cheese
I felt the meal provided the right balance of just what we wanted on the day and also furnished us with just the right amount of leftovers that we really enjoyed. There’s nothing like snaffling a roast potato just after the Christmas afternoon nap…
This is possibly my favourite festive picture of TLM – he’s in his hat, and totally in his element with oodles of gravy (there was more on the hob) and a mountain of Yorkshire puddings.
And in close-up, the Christmas dinner in all its glory.
I have to say that it was the most magical Christmas to date, with a delicious dinner eaten overlooking a snowy garden.
I’m so glad we dispensed with the turkey and cut back on the vegetables. What Christmas compromises do you make to keep yourself sane? What can’t you live without at Christmas (not sprouts… surely)?
I do love Christmas, and this year is the first year we’ve tried to choose some lovely wines to go with our food. After our ‘Choosing Wine With Confidence’ course, we felt it was only right! So what have we plumped for? Left to right…
This was a bin end and bought on a bit of a whim. It will be a totally new one for us, which we will be having with our Christmas ham tonight. A little investigation says it should go well with pork or charcuterie, so here’s hoping it’ll be a lovely match for Christmas ham. *Went very well with Christmas ham (and dare I say it… prawn cocktail!)*
Again, a bit of a whimsical choice. We bought some white peach juice from the local Italian deli so we could make Bellinis on Christmas morning so we thought something ‘extra dry’ would mean the cocktail wouldn’t be overly sweet. *Peach juice was quickly discarded so we could drink this alone. Lovely sparkles, very bubbly without being co-codamol fizzy.*
River Farm, Ben Morven (Sauvignon Blanc) 2009, New Zealand
This was one of our absolute favourites from the wine tasting course, so we thought we’d get some for Christmas day. I’m not sure it’d be a stellar match for turkey (probably better with fish) but we’re having chicken and usually end up drinking wine before and after the meal (and water during) so, why not go for something we like?
This was another wine we had on the wine course which was the only wine that everyone agreed was wonderful. It’s by winemaker Ben Glaetzer and is made from two lesser Italian grape varieties – apparently this Glaetzer is a bit experimental, but it certainly pays off. No idea what we’ll be drinking this with, probably on its own on Boxing Day!
Elysium (Black Muscat) 2008, California
We spent ages trying to find our very favourite sweet wine (Campbells Rutherglen Muscat) without success. It would have been perfect to go with Christmas pudding… However, we’d been eyeing up this little bottle for a while so we’re looking forward to giving it a whirl. *OH. MY. GOODNESS. Raspberry and blackcurranty, and it went amazingly well with Christmas cake. Would definitely buy this again to serve with a very fruity/berry fruit dessert.*
Ingredients (serves 4)
- flesh of one butternut squash, weighing approx 900g before preparation
- 6 cloves garlic
- 1 tbsp tahini
- 2 tbsp honey
- 1 tbsp turmeric
- 1 tbsp powdered ginger
- 2 tsp cinnamon
- 1/4 tsp dried chillis
- 450g diced lamb
- 300 ml stock
- 1 car accident
- 2 house moves (neither by choice!)
- 1 cancer diagnosis
- 8 months of cancer all clears (woo!)
- 1 MA
- 3 weddings
- 1 honeymoon (in spite of the ash cloud…)
- 3 Michelin-starred restaurants
- 2 new jobs
- 2 new kittens
- 2 25th birthdays
- and a variety of undocumented food-related adventures
My enthusiasm for food may have waned a little, and I didn’t feel I had the time to do anything worthwhile. Now things are settling, will I be back to blogging? I hope so.