I finished the cardigan that I thought up while knitting it. Hotseflotsepocus, if you remember?
I added a border with a cable, as I knitted downwards from the waisteband. In each cable ‘eye’ there is a buttonhole. Only on the left border, though. Of course I misplaced the buttons and haven’t found them yet. This has not stopped me from wearing this cardi every chance I get.
The border that I added upwards from the waistband is in soft Regia sock wool. This is Merino (soft) with added plyamide (sturdy). My handspun is too scratchy to have against my neck.
I really like the color of the Regia Sock Wool. It is a colour designed by Kaffe Fassett.
The funny thing is he also designed the Regia Sock Wool I made the armstulpen with. It is the same colour! Only the one for the Stulpen has distinctive stripes and the wool for my border is more heathered in colour.
Now I know why I wanted that yarn so much, for the Stulpen. I had fallen for it before 😉
We had some lovely Autumn weather here. I wore the cardigan all the time. I was a very happy forest gnome in October 🙂
you can see that the waistband is doing its job: suggesting that I have a waiste.
ps. yes. cloggs. klomps. Klompen.
everybody here wears them, all my neighbours. We even have the national champion woodworking living here in te village, these are from his shop. Klomps are made of wood and they are sturdy (they rank as steel nosed boots in the construction branche), they are warm and they are easy to slip on. It is costum to leave them by the door and just wear thick socks in the house. Handknitted of course.
deep apologies for the fact that I am about to post a recipe……. but I need to store it somewhere.
300 grams of fresh plums from the plum tree in our little patch of forest. We didn’t know it was there and I walked past it once, bowing deep to avoid running into its low hanging branches, filled with plums. Without noticing.
0.75 l of organic full fat milk
100 grams organic butter
75 grams of maizena
4 organic eggs
a fair pinch of salt (if your butter is unsalted)
a fair pinch of pepper
pinch of vanille powder (no artifical flavouring or aroma. Stick to vanille stick or extract)
butter a baking form.
in it roll around some of the flour
preheat the oven to about 195 degrees
take the pitts out of the plums, halving them and place them in the baking form (save pitts to plant them in spring, you’ll need to grate them some by then because it is a ‘stone fruit’. google this)
sprinkle pepper and vanille over the plums, set form aside.
put milk and butter in a saucepan and heat it
put salt into the milk/butter mixture while it warms
have everything ready: get whisker; place eggs nearby plus place to put the shells; have baking form nearby; make sure the path to the oven is clear of clutter.
when milk is steaming put your maizena into the small bowl. Add a few spoonfulls of milk so you can make a paste (if you drop the maizena as is into the milk it will form clumps). Add paste to milk and start stirring with the wisk. If your milk is still hot enough it will bind quickly. If you don’t let it bind your flan will have ‘layers’ :eggmilk on top and rubber mais anti slip mat on the bottom.
add the eggs, one at the time. Best is if your milkmixture has cooled a bit and if you have an extra pair of hands to add the eggs while you keep on whisking. If not the heat might turn your egg into scrambled egg before it gets a chance to mix in. Ways around this are: cool your milk (add cold milk, put pan into a bath of cold water, go watch tv)
pour your mixture over the plums in the baking form
put baking form into the oven
heat for about one hour on 190 degrees. If the top browns it is almost done. Be careful now because if it browns too much the bottom will burn and you will taste it throughout the whole flan.
take it out and let it cool a bit
this is a Far Breton, a flan from Bretagne in France. It is glutenfree and sweet-free but still very sweet because of the milk, the butter, the plums and the fact you enhanced all the flavours by adding some salt and pepper.
The plums will seep water into the baking form. It tastes nice.
you can keep this flan in the refrigerator but beware that it doesn’t dry out. Unless you prefer gummy rubber texture. Traditionally it was kept with a cloth over it, I keep a bit of cling foil over it even though I detest the stuff. You can freeze it.
many thanks to Marmottons, a French website with intelligent cooking.
again, apologies for enforcing the knitting=cooking&cats connection.
(I have another glutenfree, sweetfree recipe that needs to be preserved here, rather than on paper snippets wandering through my house. It is for brownies. Oh, and there’s a Cake for the Ill too!)
(I do have knitting finished, but I need to make pictures.)
I am working on these cabled mitts. Without a cable needle. I just let slip the one or two stitches from the needle, pick up the next one and pick up the fallen ones. As I am a relatively loose knitter and this yarn is not too slippery this works. The stitches do not ladder down.
Link to my projectpage
Of course I made a wrong crossing. I’ll need to drop some stitches and redo it. It can be done. But I’ve been surfing for the last hour instead… to give you some idea of how I am looking forward to dot this i and cross this t…
In other news: for a few weeks now I’m cross eyed. I see everything double. Courtesy of owning an iPad for two months and using it at the same distance from my eyes as I have my knitting. Also, it’s too bright. My live in www-wizard has made a darkscreen pop over for me. Bliss.
Still I’ve cut back on iPadding. And on knitting that I have to look at. Of which this post is clearly in double Whatstheword—denial?defiance?—
Oh well. I’m sure I look very charming when crosseyed. Most cats do too.
Ps no pics on this post because I don’t know hoe to make them stick with the iPad. Can’t learn because I shouldn’t iPad sp much. And have some knitting surgery to do. You see? (I do see. Double.)