Saturday, July 4, 2009
This is the product of being sick at home and having extra white rovings and too many packets of kool-aid. What's really cool about kool-aid is that you can make it work for you whatever way you want it to. I satruated the dyepot with this, doing "layers" of color. This is one of my preferred methods, as it gives you a lot of different shades and colors. Usually the dye will sink to the bottom, allowing for many different shades throughout the dyepot. I will post more pictures on here once I decide what to do with the yarn.
Friday, July 3, 2009
What started as kool-aid dyed roving is now in the final stages of sweaterhood. I used Paradise Fibers 64 Count Merino and their Mulberry Silk. The merino spun very nicely, and the Mulberry Silk was a bit different. I noticed that one end or the other of the broken roving drafts better. I spun everything fairly tight, but, as I am a novice spinner, the yarn came out thick and thin. As I used 2 different colors, I wanted the pattern to reflect the beauty of the yarn, so I chose to do a wrap-around raglan cardigan. I am just beginning on the sleeves, and have yet to add a hood or collar to it, but this is my most current project. It has been truly a joy to design and knit. I've had quite a bit of help from Stitch n' Bitch: A knitter's design journal. I strongly suggest this book or something like it for anyone who wants to try design out. As this is my first handspun, hand-dyed sweater, I'm very excited for it to come off my needles.
Thursday, July 2, 2009
While you shouldn't eat this while knitting, this is an awesome recipe for the knitter who needs sustained energy. It is great for those long stretches while knitting dozens of pairs of socks for the holidays, or when you're racing to finish a sweater for the winter.
Here's what you'll need:
dried fruit, such as currants, cherries, cranberries or raisins
nuts- preferrably roasted, I used almonds
Put all ingredients in food processor and process until all ingredients are in smallish chunks. Place in bowl or plastic bag, and enjoy.
Monday, June 29, 2009
I came up with this recipe after coming off an addiction to alfredo sauces, so I decided to make my own.
8 ozs. pasta
3/4 c milk
2 tbsp cream cheese
handful of spinach
handful of green peas
Pinch of salt
Pinch of garlic powder
Pinch of pepper
Cook pasta until done, and drain.
To make sauce: Pour milk into saucepan with everything else and heat until cream cheese has incorporated with milk. Season with spices, and pour over cooked pasta. Mix and enjoy.