Knitwear Designer//Pattern Drafter//Author//Teacher


ya, if you know me very well OR if you’ve read much of my ramblings on around here you’ll know all too well that i have a major love/hate relationship with socks and that i’ve been blabbing about it for months.   sorry to all (insert global yawn from readers).

remember that lovely bfl i spun up and dyed a while back??

link link link…. here we go

i couldn’t find a pattern that really called out to me and i’ve been wanting some slouchy, thick, snuggly house socks for winter… so i did what i do best and decided to just cast on and wing it.  first sock done!  ta-da!

these pics are pretty much awful and the sun has long since set so we’ll have to wait for the other one to be finished for decent pics.  these strange yellowish bedroom lighting photos really do the colors NO justice what so ever.  BLECK!  but, you get the idea…  

i’m the queen of “bang for your buck” when it comes to textures because honestly, with two kids running around chasing/being chased by the dog and asking me a thousand questions or telling me how freaking hungry they are (didn’t we just eat lunch like… four minutes ago?) i have no patience for charts or complicated directions right now.  the honeycomb wrist warmers are also a good representation of my easy to construct texture vibe.  these socks incorporate the floating line stitch?  is that what it’s called?  it goes something like this when working in the round: R1: sl1 pw wyif, k1 repeat to end; R2: knit.  pretty stinking simple with tremendous rewards!  i’m also a little surprised at how nicely the yarn colors turned out!  this would be a fine sock knit in a solid, but i think “multi” or variegated is really what makes the texture POP.  so… love it is.

wanna see my first real basil harvest?  of course you do.

ya, i doesn’t get much sweeter.

i found an italian recipe for making pesto and decided to try it out.  the main difference between this recipe and most others is that you actually HAND CHOP all of the ingredients until they form a paste.  ya.  with all the basil i harvested i chopped for nearly and hour.  basil (chop chop chop) pinenuts (chop chop chop) basil (chop chop chop) garlic (chop… you get the point.  there was a lot of alternating of ingredients and a lot of chopping.  i didn’t have the special knife they recommended that would keep your basil from looking black after being chopped (to death) but i had a nice sharp knife and it seemed to do the trick.  i wasn’t expecting my pesto to match my collander either since i was using a mix of green and purple basil anywhooz.  we haven’t tried it yet, but i have two jars ready to go - but like my dear mare said - it’s gonna have to be a pretty special meal to use that handcrafted pesto. HA!

i’ll surely post a pesto review once we’ve tried it ;)

happy knitting/gardening/mothering/living! xo

where did he come from, where did he go?

cuff to cuff completion!