I'm just a copycat, a week or so ago I was at spin night when N was knitting a sock, a good looking sock a strikingly good looking sock. Then this last week I was at spin night again, and there was N knitting that sock again, or so I thought. I asked about the sock, but turns out that it was a second pair of the same design. This sock that N was knitting had been so admired she had cast on a second pair to share the love. The sock in question is Welsh County Sock by B. Walker.
Fast forward a few days, and Bear has chosen a sock yarn in Vintage Purls latest sock update, Tumeric, an orange that was slightly, ever so slightly dulled by brown. A quick fossik through sock yarn stash and the perfect complement was found, Lang Jawoll in brown grey. So inspired by N, I am being a total copy cat in that I've cast on for a new project, following the pattern, except for working it toe up. This sock is a little more fun this way, toe up means the colour work and the colour change happen quite soon after starting. And as if this was all planned, the ink in my pen just happens to be orange ...karma.
Being me, and being unable to follow instructions without overthinking the options and making changes ... I have also added a small panel of 2x2 rib to each side. I have a slight fear that a plain stocking stitch sock will have less elasticity and so require a more exact fit. By adding to small panels of rib I hope to provide a little bit of built in adjustment.
Here is the next installment in the artisan bread in 5 minutes a day. This dough was wetter, and as predicted harder to handle and shape. This mean that I didn't knock the air bubbles out, which is nice. I'm beginning to see that all those years of reading that I needed to be kneading bread for ten minutes is ok but results in a even, and finely textured bread, this method is the trick to producing this kind of open arty bread. Oh and the crust, the fridge storage, keeping the dough on hold for days in the fridge results in a thick, crispy chewy crust, and heaps of oven spring, nice round loves, not flat mean ones. I'm learning that just like knitting, with bread there are a whole host of options that all have distinct advantages.
So now I just have to knit the gusset increases, and think about if I want a contrast heel a shoe row heel, an afterthought heel, or a flap heel. Oh and I'm teaching zippy knit things next year at Unwind, along with a group of amazing crafters teaching other things, so if you are likely to be around and keen to be part of Unwind 2014 ... head on over and sign up.
Na Stella,
Being me, and being unable to follow instructions without overthinking the options and making changes ... I have also added a small panel of 2x2 rib to each side. I have a slight fear that a plain stocking stitch sock will have less elasticity and so require a more exact fit. By adding to small panels of rib I hope to provide a little bit of built in adjustment.
Here is the next installment in the artisan bread in 5 minutes a day. This dough was wetter, and as predicted harder to handle and shape. This mean that I didn't knock the air bubbles out, which is nice. I'm beginning to see that all those years of reading that I needed to be kneading bread for ten minutes is ok but results in a even, and finely textured bread, this method is the trick to producing this kind of open arty bread. Oh and the crust, the fridge storage, keeping the dough on hold for days in the fridge results in a thick, crispy chewy crust, and heaps of oven spring, nice round loves, not flat mean ones. I'm learning that just like knitting, with bread there are a whole host of options that all have distinct advantages.
Na Stella,
Posted with Blogsy
No comments:
Post a Comment