I’ve tossed aside the workings of a bulky cable sweater, which was pretty easy to knit up, but found itself abandoned to my dining table sans sleeves.
It appears, despite following the directions properly, and adjusting for size and gauge, this sweater will be a wee too small for me…and anyone else I know that’s not a baby. It came out so delicious looking, I am absolutely distraught that it appears just way too small for any normal person.
It can’t be buttoned.
Maybe I can find a way to wear it over a cool t-shirt like this one that I’d never want to cover up anyways?
Some thoughts, feedback, etc., would be lovely.
I don’t understand why I have such a block with sweaters. I am always way off on sizing; what gives? About the only successful sweaters I’ve done are little halfsies for dresses that can’t really be categorized as sweaters, or of course, baby ones, that will fit at some point on the baby chain no matter.
This makes me hate knitting sweaters. Someone take the hate away. You can find the pattern for this sweater, called The Best Friend Cardigan by Wenlan Chia for Twinkle’s Big City Knits, over at ravelry or for free here.
To get you guys all excited, here is a quick shot of what the homepage will look like, without the main navigation of course.
You’ve probably noticed some changes at the blog to mimic this theme, color scheme, and overall design.
But what do you guys think? Like, no like?
As always, photography on the homepage (and throughout the site) was done by Harry S. Cahill. I owe him a whole bunch of pints.
File Under: Almost there.
Photography by Harry S. Cahill
Unfortunately, my knitting projects, inspiration, and the like have been at an utter stalemate…I have been so busy with work and finishing my graduate degree this spring that I’ve seriously lacked the time or the gusto to actually pick up my sticks, complete projects already started, or even think about new ones.
That being said, I’ve been working on creating a brand new website featuring all of my knitting (and of course, new stuff! soon) in a new space. This blog will eventually migrate there as well. If you’ve been wondering why I’ve been so silent, a whole host of my free days this spring were dedicated to tweaking projects I’ve already designed and get them photographed by the lovely photog. extraordinaire Harry S. Cahill, who will take ownership of all the splendid photographs of my knitwear at the site. He was art director, and damned if he isn’t an “artiste”. So if you know him and see him on the streets my Boston readers, tell him so, and buy him a beret. He’ll. love. it.
The above featured knitted lace leaf belt will be a featured item in my design showcase. Conceived little more than two years ago, I’ve been tweaking ideas around this belt for ages, and feel I’m finally nailing down a good, solid pattern for it. The knitted belt, done in a worsted weight merino wool, is meant to be worn with a dress or something funky and is sort of asymmetrical in shape. The lace pattern is delicate enough, but not too whimsy and I’m pretty pleased with the results.
This laced belt is the first one I conceived, and obviously needs a tweak here or there. What do you guys think? Suggestions? Would you wear one of these belts? I’m thinking I might give the pattern away for free, but have as yet decided on that.
So as soon as the website is up and running, expect a redirect link and please do send along some feedback.
Today I made some delicious spicy Thai peanut noodles, and damn if I’m not proud of this fact. I’ve always loved peanut-inspired dishes, and anything involving noodles, really.
This dish is a simple concotion of thick spaghetti, garlic, red bell pepper, baby bok choy, and carrot. I begun by sauteeing some garlic in a dash of oil before adding all the julienned veggies. I covered them and steamed for approximately 10 minutes and added red pepper flakes (I like spice, so I got a 6 good shakes out of that puppy) and left to simmer. The peanut sauce is beyond simple–I heated 1/2 cup water on the stove, added 3 tablespoons peanut butter, 1/2 cup soy sauce, and a dash of vinegar. Cooked it over low heat for about 8 minutes and viola…tossed everything together, finito!
Try it and let me know what you think. I definitely feel these noodles are perfect as a vegetarian dish, but you could certainly add chicken or something to give it more bulk. I think next time I make them I’ll add whole peanuts for crunch, and maybe scallions for zing.
File Under: Delicious experiment.
Photo by Harry S. Cahill
Might I suggest trying out my latest obsession? Of the drinking variety, it’s as simple as one, two, pop cap, squeeze, really. Just grab yourself an unfiltered wheat beer (I used UFO because it happened to be in my fridge at the time) and a giant pomelo, which is kind of like a cross between a blood orange and a pink grapefruit; it’s way sweeter than a grapefruit, but has a tiny kick of tart at the end but lacks that intense bitterness a la the grapefruit.
I managed to scoop up a pink fleshed pomelo at my local market, but apparently they are much more rare than the pale green variety. The skin is unusually thick and spongy and when ripe, this puppy produces quite a bit o’ juice.
Perfect for eating, or perfect for squeezing in your drink. It’s the greatest concoction to bounce into spring, really, and it will get you feel sun even when there’s rain.
File Under: No bitter beer face here.