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Joined 3 years ago
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Cake day: December 25th, 2023

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  • Heeeeey! Nice to meet ya! There’s at least three of us, I was talking with a guy that does canvas in Ontario a few years ago haha. I’d imagine there’s more of us from the industry if you’d include all the areas like composites and mechanics, but sewing is definitely the niche of a niche industry.

    I never seriously got into canvas, wasn’t trained to sew anything with frames, just the stuff that goes with sails like covers and UV. Though I’m going to be making a dodger and enclosure for my own boat eventually, eek. I was on the sailmaking/rigging/splicing side of things. I applaud your skills, canvas is an art!



  • Oh thats lovely, thank you for posting! Not often I see my trade in art. If you’re curious, the reason it’s tied up like that is to tension the luff for sewing. The luff is the edge of the mainsail that attaches to the mast. The luff rope is made from three strand rope that stretches when it is under load. So when you sew the sail to it, it needs to be under tension/load for the cloth to be flat when it’s hoisted. You can see the rope sewn to the edge where it trails down the post.

    It really does look like that even now, though maybe with not so many people lol. The artist has done a masterful job of depicting the scope of the job, the amount of fabric, the folds of the cloth. I’m going to get a print made for sure!



  • We did a bunch of things today, all definitely what we wanted to do. Went to costco yesterday so did a ton of fall food prep stuff and finished the new shelves in the pantry to put away said costco trip. So much yummy food now! We made…

    • Roasted heads of garlic for the freezer
    • Lechon Kawali for the freezer. I use this instead of chashu in my ramen. Soooo good. Cut it into 1” squares before freezing and then you just grab what you need.
    • Pork stock from the lechon
    • Pork and roasted garlic fat, also from the lechon.
    • Pickled jalapeños
    • Blueberry bran muffins
    • Pressure cooked beans for the week
    • Portioned out and vac bagged chicken thighs and Italian sausage for the freezer

    Was going to make some more things but we’re beat. Going to go and have a beer on the beach in the sun. Oh, after we take down the deck unbrella for the winter. Shoot.






  • We just had ramen for dinner last night! It depends on whats in the fridge but for veg we do grated carrot, broccoil, and shredded cabbage almost always. Last night we pan fried sliced tofu with some sesame oil and soy, excellent for sandwiches the next day too. A nice seared steak thinly sliced is a treat in a heavier flavoured ramen. If I see one marked down heavily I’ll throw it in the freezer for this. My new thing I’ve been doing is dice up some mushrooms, some lightly smashed cashews, sesame seeds, frozen corn, and some chili crisp and fry it in a pan with some sesame oil. Makes a nice topping, kinda like on tantamen ramen.

    Edit: Oh! I forgot my favorite treat. A slice of american cheese. Like the singles. I don’t do it all the time, but man, it melts into the broth and is SO GOOD. It’s a Korean comfort food I read about, though they poach an egg in there too.