Tag Archives: Bumblebirch

Sneak peek: Tumbling Leaves Shawl

At least that’s what I think I’m calling it. Let me know if you have a better idea!

This is a wide crescent shawl, knit from the top down with two skeins of Bumblebirch Heartwood Fingering in Hellebore and Atlantic (75/25 Superwash Merino/Nylon, 100g/463 yards each).

I love the way the blue eyelet rows squiggle, and I love, love, love the leaves.

Remember the stripe swatch? I think the one I chose (second from the top) worked out perfectly!

The pattern is off to the tech editor, and I’m looking for a few test knitters. I’m hoping I can get this out in September, which is knitting season! Of course it’s always knitting season at my house. But this last week, especially. Hot and hazy out (thanks, Canadian wildfires), so I’ve just been hiding out at home. Knitting!

How about you?

A peek into my knit design process

While I was knitting my Go Tell the Bees KAL shawlette this month, I was also designing another shawl.

This is Hazel Knits Entice MCN fingering, in Splish Splash and Hoppy Blond. Two of my favorite colors in one of my favorite yarns. This yarn is soft and not splitty, and not over or under twisted. It falls absolutely straight from my needles to the ball while I’m knitting. And that bit of cashmere makes it sooooooo lovely to knit with.

I can’t show you the shawl until September, but I’m really happy with it! It took me a while to get there. When I was about 2/3 done with the first prototype, I decided that I didn’t like a couple things about it (proportion between elements and lack of simplicity for writing the pattern), so I got more yarn and started over. I didn’t want to rip the first one until I was sure the second one was a go! Gotta have a backup handy, right?

The more I design, the more I realize that what I love is a pattern that is simple but interesting to knit. Stitch patterns that are easily memorized so I’m not tied to a chart. And it has to be pretty when I’m done! I think this one is a winner on all those fronts.

I used the leftovers to swatch some stripes for the current piece I’m designing. The piece will have have lacy sections divided by a stripe of some sort. I tried a couple of my favorite elongated stitches on my first prototype, but they weren’t quite what I was looking for. Time to swatch!

I put this up on Instagram, and received some good feedback. I really love the bottom stripe, but those are bobbles in there, and I don’t want to make 60 bobbles in a row. Ever.

I liked the way the top CC stripe is set off by the MC garter stitch above and below it, but wasn’t sure it had enough gravitas to hold things together.

So I tried that heavier eyelet stripe with a garter stitch offset (new top stripe) But all that garter stitch made the eyelets look smaller. Nope!

This one is the winner. I’m using Bumblebirch’s Heartwood fingering weight. I love this yarn; it’s a joy to knit with and it is standing up well to my knit/frog/reknit design process.

These colors, Hellebore and Atlantic, are a gorgeous combination that makes my heart sing! Thanks to Bumblebirch dyer Sarah Kurth for picking them for me.

And I’ve mathed my way into a simple and elegant design. (Wish I had done the math the first time…) I knew I was on the right track with this design when I couldn’t stop smiling. Looking forward to sharing this one with you soon.

Bagel bliss, high tea, and yarn!

There is something wonderful about mastering a skill and getting repeatable results. I’ve been on a bagel quest for the last couple of months, turning out batch after batch in search of the perfect multi-grain boiled bagel texture.

I did a lot of reading, experimented with a couple recipes, and ended up with a heavily modified version of this Easy New York-Style Bagel recipe from the Oregonian. Here’s my take.

Bagels

Ingredients
1 1/4 cups warm water, divided into 1/2 cup and 3/4 cup
(you may need up to 1/4 cup more)
1 1/2 tablespoons granulated sugar
2 1/2 teaspoons active dry yeast
2 cups bread flour
1 1/2 cups whole grain flour; I’ve tried spelt, and now kamut
Extra bread flour for kneading
2 1/4 teaspoons salt
Optional toppings: coarse salt, poppy seeds, or sesame seeds

Instructions
In an 8 ounce measuring cup, add 1/2 cup warm water. Pour in the sugar and yeast, stir to combine. Let it sit for 5 minutes to get the yeast going.

In a large bowl, mix the flours and salt. Make a well in the middle and pour in the yeast-sugar mixture. Add an additional 3/4 cup warm water into the well. Mix and stir in the rest of the water as needed to form a moist, firm dough. You may need to add more water to get this texture.

On a well-floured countertop, knead the dough for 5 minutes, working in additional flour as needed. Your finished dough should be firm and stiff. (Other recipes have you knead for 10 minutes, but this is too much time for whole grain flours.)

Brush a large bowl with olive oil. Add dough and turn it so that it is coated with the oil. Cover the bowl with a damp kitchen towel and let rise in a warm place for 1 hour. A perfect warm place is your microwave! Before putting the bowl of dough in, heat a large mug of water for 3 minutes. Move the mug to the back corner, add your covered bowl. When the dough has doubled in size (about an hour), punch the dough down and let it rest, covered with the towel, for another 10 minutes.

Divide the dough into 9 equal pieces. Form your bagels by gently rolling each piece into a ball, flatten a bit and poke your thumb through the middle and make a good sized hole. (The hole will shrink.) Place bagels on a lightly oiled baking sheet, or an unoiled Silpat. Cover the bagels with the damp towel and let them rest for 10 minutes.

While the bagels are resting, bring a large pot of water to a boil and preheat the oven to 425 degrees. Reduce the heat to a low boil. Working in batches of 4 or 5 bagels, use a slotted spoon to lower the bagels into the water. Simmer for 2 minutes, flip, simmer for 2 more minutes. Remove the bagels to a wire rack to drain.

Add toppings while bagels are damp, just out of the pot, if desired.

Return drained bagels to baking sheet. Bake for 20 minutes, until golden brown. Cool on a wire rack.

Yield: 9 lovely bagels

It’s been a food heavy weekend. Carole and I put on a tea for a lovely group of graduates.

Besides scones, we had savories

and sweets.

The moms served the scone and savory courses, and then we had them sit so we could serve the sweet course, and serve the moms the whole tea menu plus mimosas.

Here’s to moms, grads, friends.

The knitting continues, too!

Biscuit and I are testing out ideas for this lovely yarn from Bumblebirch. I think I know what it’s going to be. Biscuit is still dreaming.

And I’m narrowing down my blue/yellow choices, too. Hazel Knits Splish Splash with Midas? Or Hoppy Blond?

Knit on!