The fabric is beautiful, with a fine zigzag giving it texture and a lovely glow:
|I fiddled with the colour to render it as close to its true shade as I could.|
|I added a tiny bit of width at the neckline to increase the pleating fullness there. Just because.|
The back opening is faced and finished with a thread chain loop and self-covered button:
I used this opportunity to apply two basic techniques I haven't yet had the opportunity to use: a self-faced opening treatment (this top has no CB seam), and the self-covered button (yawn, right?). To make the facing, I made a long skinny rectangle, and sewed it to right side of CB as a long skinny dart, turned to the inside and topstitched.
Looking at the outside, I learn a lesson: in order to avoid those corner impressions at the bottom of the opening, give the self facing strip a smoothly rounded curve down there. Next time, for sure.
|I'm surprised by how much the back opening seems to gape open. The neck band isn't tight.|
|Inside view. Nice, no raw edges finish.|
|Very imperfect: I'm glad this top is very dark - those facing bumps at the bottom of the openings are invisible in the wearing.|
Based on the floral blue top, I raised the armscye by 1 cm, and it came out a touch tight. Still wearable and not uncomfortable, but noticeable. I attribute this to differences in the fabric: the crepe is flexible and springy, and I may have stretched the armscye a bit during binding. On the other hand, this jacquard has all the stretch of a stone bench. Seriously. It's so rock-solid stable that even bias has only minimal stretch. I'll have to take fabric characteristics into account more thoughtfully in future.
I do like this top's high neckline, it works well with my long neck and will suit both collared and collarless jackets. Though I won't wear it with the rainbow jacket (the colours don't agree), the style, in navy or purple or even red, will be good.
|In this Mayan painting, the girl at left is holding a hot chocolate drink.|
Did you know the cacao bean has been cultivated for about three thousand years? Hot chocolate is as old as the Mayan civilization. The Maya also sprinkled it on their food like a condiment (think ground parmesan cheese). Mayan people of Central America still use the traditional methods in demonstrations of the ancient process:
|The cacao pod is at lower left; the woman is using a basalt metate (mortar and pestles) to grind the cacao beans (nibs).|
Can you believe the size of the cacao pod! The cacao beans grow within a fleshy matrix inside.
Cacao pods feature prominently in Mayan and Aztec art:
|Cacao pods as garment.|