September | 2024 | PDXKnitterati

I’m teaching for Vogue Knitting for the September virtual event September 13-15, and live in New York City January 16-19. Who says you can’t have it both ways?

Whale Conga Line, modeled by my sister Sharon

I’m teaching Brioche Doctor (fixing mistakes), Whale Conga Line (brioche increases, decreases, syncopation), and Brioche Pastiche (beginning brioche, choose your own adventure). And of course there are a lot of other teachers offering classes in nearly every fibery thing you can think of, too! Registration is here.

Vogue Knitting Live NYC is January 16-19. I’m teaching Whale Conga Line, my only brioche class at that event. I’m also teaching a whole bunch of technique driven classes: Log cabin knitting, steeking, fixing mistakes, entrelac, fancy stitches. Early registration for VIP packages starts later this week, and regular registration will come after that. The registration link is here.

I’m also teaching locally at For Yarn’s Sake in Beaverton, Oregon, and at Hook and Needle in Vancouver Washington. Here’s the schedule:

Sheepy Steeky Coasters at Hook and Needle, Sept. 28
Brioche Pastiche at For Yarn’s Sake, Sept 29
Brioche Pastiche at Hook and Needle, Oct. 19
Stranded Colorwork: Islesburgh Toorie at For Yarn’s Sake, Oct. 20
Thrumbelina Thrummed Slippers at For Yarn’s Sake, Nov. 17
Starfall Assigned Pooling Cowl Zoom class via For Yarn’s Sake, Dec. 7

Come knit with me!

The little purple Italian plums are in season, and my friend Ann gave me some. They’re so good for snacking, and also for cake!

Clockwise: Plums, placed, cinnamon sugared, baked

I love the way the batter rises up around the plums, so they’re just peeking out. Here’s the recipe from 2021.

Plum Torte

3/4 cup granulated sugar
1/2 cup (8 tablespoons) salted butter, softened
2 large eggs
3/4 cup all purpose flour plus 1/4 cup corn meal
1 teaspoon baking powder
1/4 teaspoon kosher salt
10 – 12 small plums, cut in half and pitted
1 tablespoon chunky sugar and a sprinkle of ground cinnamon for garnish

Cream sugar and butter, beat in eggs, beat in dry ingredients. The batter is quite thick. I put mine in an 8” springform pan (lined with parchment paper), because that’s the one I have. Top with plums, sprinkle with sugar and cinnamon. Bake at 350 degrees for 45 minutes or til done. Cool, remove from pan, celebrate!

It’s starting to feel like fall. School is in session; I can tell by the kids passing by on their way to the local school. Plum cake is also a sign of fall. And so is woolly knitting!