With the winter coming on with a vengeance (my definition of when temperatures hover and dip below freezing), I felt the need to knit a little lap blanket for myself for when I'm working at my computer into the night. The thermostat is set to go down after 11pm but I'm often up past midnight and it gets cold.
I also had a hankering to knit some lace using DK yarn. A few years ago when I was on an Estonian lace jag, I knit a couple of Lehe shawls:
this one using Zealana Kia Ora Kiwi Laceweight
and this one using Jamieson and Smith 2ply jumper weight wool.
This time I thought a DK superwash would fit the bill and found what I hope will be enough balls of natural coloured Smart Superwash yarn at my LYS.
After a provisional cast-on (the yellow cotton yarn), the entire square is knit.
One of the projects is a commissioned work - a long cowl scarf for my neighbour, Joseph's, girlfriend. He asked me to knit her a "red and grey 'circle' scarf". I thought to myself, what a great excuse to knit the popular madelintosh "Honey Cowl". Again a superwash DK yarn seemed to be in order so back I went yesterday to my LYS and picked up some red Smart Superwash and a ball of grey for the accent.
I started it as soon as I got home and was very impressed as to how easy the pattern is to knit. Basically after 4 rows of stocking stitch that I knit with the grey yarn (to create a rolled edge), a knit row alternates with a 'P1, sl1wyif' or 'sl1wyif, P1' row. It is an excellent project for mindless or social knitting. I took it along to my cooking class last night where I was only going to be observing the meal being prepared (more about that later) and eating it.
As of this morning, I'm about half finished:
We left the Cooking School very full and eager to recreate some of the items ourselves at home.
Here's what we're watching being made next Tuesday night at Cooking School:
"Savour the flavours this holiday season with Chef Sarah Hall's selection
of timeless classics. Your festive feast features luscious Coquilles St
Jacques (scallops in white wine & cream sauce, topped with gruyere
cheese breadcrumbs); succulent Pork Tenderloin with Stilton & Port
Sauce, with Baby Potatoes & Roasted Vegetables; and for dessert, a
decadent Mille-Feuille (a layered pastry also known as a Napoleon,
filled with raspberries, strawberries and a crème patisserie)."
This will certainly have been my month of Continuing Education with the two DIY classes in crown moulding/baseboard installation and hardwood floor installation and now with the three cooking classes. Being a lifelong learner is a lot of fun, very interesting and at times, really yummy!