I just finished my Arctic Blast Mitts, and I love them. They’re like little clouds. Sweet!
The only mod I made was unintentional; I was supposed to end with 5 rounds of ribbing, and I ended with two. Didn’t read closely, duh! But they’re the perfect length on my small hands; 5 rounds would have made them too long. I meant to do that; yeah, that’s the ticket…
This is the first time I’ve used a sewn bind off. It was easy, and it’s nice and stretchy. And I loved the arrowhead lace pattern on this so much that I started my blue Marisol Hacho socks in the same pattern. But the lace is completely lost in the variegation, so it’s back to the drawing board on those.
Arctic Blast Mitts, pattern by Star Athena, exclusively for Twisted‘s Single Skein Club
Malabrigo Silky Merino, 1 skein (50 grams), with a decent amount left over
Lantern Moon 6-inch Ebony Sox Stix, size 3
I love these needles; they’re the perfect length for the way I hold the my needles. And they’re more blunt than pointy, which fits my “scoop” rather than “poke” method of knitting.
Here’s what’s on the needles these days…
No, it’s not a fancy beer cozy. That’s just the model. It’s really an Arctic Blast Mitt. These were designed by Star Athena, and are part of the first package from Twisted‘s Single Skein Club. DH bought me membership in the club for Christmas. Every other month I’ll get a skein of a fabulous luxury yarn, an exclusive pattern for that yarn, and goodies! This month’s goodies include a tote bag and a pen.
I finally had a chance to cast on last Sunday, riding in the car while the Teen drove us down to Eugene to visit CollegeMan. (CollegeMan just turned 21, so I can’t think of him as CollegeBoy any more.) The yarn is Malabrigo Silky Wool, a single ply yarn that is lovely to work with. The stitch pattern is Arrowhead Lace, which is easily memorized because 3 of the 5 rounds are “rest” rounds; only two rounds have yarn overs and decreases.
I think these will be lovely. I’ll have to take them back from the beer. Beer doesn’t get much respect in this household, anyway; I bought this beer specifically to make beer bread! I made some last night.
3 cups self rising flour
3 Tablespoons sugar
1 12 ounce can/bottle of beer
(If you don’t have self rising flour, add 4 1/2 tsp baking powder and 3/4 tsp salt to 3 cups regular all purpose flour. This is what usually happens at our house.)
Mix ingredients; pour into greased pan. Cover with a dish towel and let rise in warm, non-drafty place for 30 minutes. Bake for 70 minutes in preheated 350 degree oven. Remove from pan and cool on rack until just warm. Slice and enjoy with butter and jam.
If you try to cut it when it’s still hot, the crust will break off from the bread. Ask me how I know. I had to leave for a meeting last night, so we ate this in a hurry, which is why the crust broke, and why there is no picture of the bread!