I’ve known this man since he was four years old. His mother and I took turns carpooling him and my daughter to preschool many years ago. I’ve since lost touch with them though I occasionally see his father at the market.
Jonathan was at the Pentagon on September 11, 2001. Here is a link to his story.
I wanted a short sport-type sock with support around the arch. Not finding any patterns available, I decided to try to develop one myself. Over the weekend I finished the first shortie sock and learned a few things about pattern making. It’s not as easy as one might think! There are lots of trials, successes, and errors. This sock pattern is no exception.
First of all the cuff needs to be tighter. It’s the twisted rib: knit one through the back loop, purl one, repeat. (k1tbl, p1, repeat to end of row) It’s not too loose but it’s not very snug either. Perhaps a smaller needle… I also see a huge gap where the heel begins. Oops!
The arch ribbing is also not firm/tight enough around my foot and could begin right after the gusset stitches, if not sooner. I used a US #0 for that part which is the smallest needle I have. I ordered three more of the nine-inch circular needles last week: US #0, US #00, and a US #000. Hopefully one of those will work better. Plus I might switch to the twisted rib the way the cuff is knitted to tighten up that section.
I tried a new-to-me toe that fits really well. It’s a basic round toe in which the toe stitches are decreased every few stitches all around the toe instead of just at the sides. Maybe my sister (Yes, Jude, I’m referring to you!) will like the looks of it better than the usual wedge toe in most patterns.
So I’m not giving up. I will be making some modifications in the next attempt.
These are my first ever toe-up socks. I started to knit a different pattern and after the first several rows, I realized that I didn’t like it so chucked that pattern and found this bamboo sock that was also a toe-up sock.
There are pros and cons to toe-up vs. top-down socks.
Toe-up Pros: No picking up stitches at the gusset.
Toe-up Cons: Starting the toe. Loosely binding off. Plus it is new to me.
Top-down Pros: Easy to cast on. Familiar to me
Top-down Cons: Picking up stitches for the gusset. Kitchener stitch for the toes.
I’m not sold on the toe-up construction but I’m willing to give it another try. The cast-on for the toe was a killer so if you have any suggestions or techniques to help, please feel free to leave them in the comments.
Since my sock needles were empty, I decided to knit a pair of shorties with some ribbing around the arch. I have a pair of commercial socks with ribbing around the foot. They really support the arch and make my feet feel good.
I’m making this up as I go so once finished, I’ll decide whether or not to knit the second one or rip out this one.I’m carrying the pink up the ribbing section so I can rejoin that color for the rest of the sock.
The last update for May (and I don’t remember if I did this in May or April) is a sewing project. Our front porch furniture needed new cushion covers. I made these covers in 2014 and the fabric faded and just would’t get clean. The print was large and busy.
I tried to order some new fabric in June of 2020 but with all the craziness happening in the world, my order was cancelled in August and wasn’t available anymore. Mr. Aitch suggested a solid red. I like the color but the fabric is slippery and was very difficult to sew. However, I think it will hold the color and clean up well. And the hummingbirds like the color, too.
Oh, one more thing… Brood X cicadas arrived about 10 days ago. We’ll be listening to their lovely (?) mating song for about another month. Then we won’t see nor hear them again for 17 years. This one is sitting on my giant-leaf hosta and is about 1.5 inches long with red eyes.
Mr. Aitch and I like love bread but we don’t like the typical store bought variety, you know the prepackaged sliced stuff. It’s almost like eating paste.
I’ve baked bread many, many, many times and sometimes it’s really good and other times, well, it’s dense and heavy. So I did some research and found lots of “light and airy” bread recipes that call for scalded milk and/or eggs.
Kitchn.com answers the scalded milk question: The whey protein in milk can weaken gluten and prevent the dough from rising properly. Scalding the milk deactivates the protein so this doesn’t happen.
This from LEAF explains the addition of eggs: The fat in egg yolks helps shorten the gluten strands in bread dough, increasing the gluten’s elasticity. This results in a more tender crumb and softer crust in the finished bread. Additionally, the coagulating property of eggs, due to their protein, helps create a more tender and even texture. As a leavening agent, the eggs contribute to the bread dough rising higher than a non-egg yeast bread.
Maybe you bakers already know those things and I might have learned them in junior high home ec. classes but that was a very, very long time ago.
I looked through several cookbooks I have and found a recipe named “Mrs. Gildersleeve’s Buns” in a fund-raiser cookbook from my hometown. The recipes in this collection were tried and true. Plus I liked the name.
I whipped up a batch of this bread Wednesday afternoon and Mr. Aitch “baked” it on the grill over indirect heat. It is light and fluffy and tastes so good that we had to sample some as soon as it was cool enough to cut.
I will be making this recipe again. And again. And again…