DWC - Denim World Championships 2015 - 2017
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Just got my Oni's back from Railcar for a hem and taper. Very pleased with the results. Top work by the guys there and super quick turnaround.
Hemmed to a 34 inside leg and tapered to 8" leg opening from 8.25". Not a huge difference but has made them just perfect for me. For me a 8" opening means they sit just how I like them with sneakers and boots.
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PM me your ip address, it's a security thing.
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The contest challenges make their return starting on June 1st. The challenge aspect was a very popular part of the second HWDC and really added to the fun of the contest, they are not compulsory but they are great fun for all contestants and observers.
A brief explanation of how the challenges work for those who were not a part of HWDC2.
- Every 3 months we will list three different challenges to do in your jeans.
- Pick one challenge and document it in your thread.
- The boots contest will have only one challenge every three months and will, surprisingly, involve walking.So without further delay, here are your first denim challenges, these relate to ALL denim categories and they start easy…
1) Breaking in your denim. Document how you break in your denim, whether that is exercise, walking, gardening, home improvements or something totally different. How do you break in yours?
2) Denim in the hood. Take us for a walk around your neighbourhood and show us your favourite parts, or parts of interest.
3) Discovering denim. Provide between 5 and 10 detail shots of your denim, include any cool details and a macro or close up of the fabric. -
Mega and T&R you both look great with your kids.
I ended up moving again, I'm in Key West, FL now for the summer, I know this one will stick, I've been here before, just got lucky with a last minute position. It's hot though, lows of 79, highs of 90 currently, humidity of 50-100% and it'll just keep getting hotter. I finally got a 4th soak in two days ago. More update pictures of the jeans in the forum but this is basically how I currently wear them and will for probably the rest of the summer, a nice fat double cuff to let some air flow go through.
Mega I can't wait for the challenges, it a fun part of the hwdc2
Nothing to do with jeans or the challenges but everyone loves a good pie I think. One of the last things I did before I left for work was to make my mother a rhubarb pie for mothers day. It was delicious.
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@fanya
please share the recipe for the rhubarb pie!
cheers -
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Wonderful shots @_MUGATU_
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see the whole challenge here:
http://www.denimworldchampionship.com/forums/topic/sgt-pinback-ih-634-lb-loom-breakers-16-5oz-raw-indigoindigo-duck/page/3/#post-4387
cheers -
sweet pics first of all to you @nizzel55 and @_MUGATU_ I really want to get a macro lense, they just are out of my price range atm.
And for pie
Original recipe makes 1 9-inch pie Change Servings
4 cups chopped rhubarb
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust piePreheat oven to 450 degrees F (230 degrees C).
Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
I baked mine with tin foil covering the crust and over the top for 30 min and then without for 30 min.
The crust recipie I used was this.
2/3 cup butter flavored Crisco + 2 tablespoons
2 cups all purpose flour
1 tsp salt
5 tablespoons cold watercut half the crisco into the flour/salt with pastry cutter, once everything is cut evenly into pea sized things, cut other half crisco in. add the 5 tablespoons water over top and mix with fork as little as possible to get all water mixed in. split in two and roll out.
or use whatever crust recipe you want
