This can probably be filed under Things Everyone Else Has Already Figured Out, but I'll tell you all about it anyway.
Sleeve plackets are not one of my best things. I was recently sewing the sleeve plackets on Adam's shirt. It went better than my only previous experience (see here), because I finally made sense of the instructions. But I still thought they looked a little wierd.
So I thought, "Huh, this looks a little weird. But maybe I'm just crazy. I should look at some of the sleeve plackets on Adam's store-bought shirts." Turns out that I'm not crazy! (Or rather, it turns out that the sleeve placket thing is not a solid piece of evidence in the Sarah-is-crazy case.)
The plackets as my patterns have directed (continuous lap):
The plackets as they are on every single one of the store-bought shirts in our apartment:
The plackets are already done continuous-lap-style on the shirt I'm currently working on, but for next time I think I'll try to make the other style of placket, maybe following this tutorial. The process looks a little complicated, but I much prefer the results of the non-continuous-lap method.
And a brief note regarding last night's dinner: I tried the Garlicky Black-Eyed Peas and Greens from Moosewood Restaurant Low-Fat Favorites. First, don't soak your black-eyed peas. You probably already know this, but I did not. The recipe just talked about cooking the peas and didn't mention soaking, so duh, I should have known. But the package! The package in which the peas came said to soak overnight and then cook for a long time, a la regular dried beans. So I soaked them. As a result, my black-eyed peas were an overly-watered, mushy mess. But also, the recipe was pretty bland. We could smell the garlic, but there wasn't much there on the taste front. I mean, it was certainly edible and all, but it was pretty blah.