did you know . . . . .

Saturday coming up (13 June) is World Wide Knit In Public (KIP) Day. And they’re including crochet and other hand crafts.  Click here to see what’s doing in your part of the world.

Whee! The latest issue of Seamwork from Coletterie has something familiar. That bottom right knit is what I used for my second  renfrew.

also on the weekend . .  .   .    .
Bought Grainline’s newest Morris Blazer, but didn’t assemble it. Made most of one Sorbetto, upcycling a huge men’s charity shop shirt, and assembled the SBCC Limoncello pattern. (Thank you for the gift, Ali!)

Learnt you need to keep line widths in mind when taping a pattern together. As we sewers know, the teensy bit off can send a whole pattern piece off, and I didn’t account for those line thicknesses. That was my problem putting the Sorbetto together, but the Limoncello was much better. Haven’t printed the Morris yet. Need more tape, cooler weather, and rubbish knit for muslin.

On Sunday I pulled out an aaancient recipe for brownies, and burnt them! Yep, those blackened edges aren’t shadows. When I looked at them after 30 minutes, they were bubbling, as if in deep fat. Didn’t know what to do so baked them another 10 minutes, and they were still bubbling. Because that stopped each time I pulled them out, I did.

Changes? Substituted ⅓ cup brown sugar for the (American white granulated) one cup sugar; used cocoa instead of baking chocolate, but didn’t add the additional butter as normal for that substitution. (That substitution: 3 Tablespoons cocoa + 1 Tablespoon butter = 1 square baking chocolate; recipe called for 2, so I added 6 Tablespoons of cocoa.)

Maybe brown sugar doesn’t react with marg the same way white sugar does. Everything else was the same, including the brand of marg. Does anyone know?  The brownies taste as remembered, so am eating them with no ill effects thus far. Aside from calories…

Telly’s been rubbish, so checked out the audio version of The Guernsey Literary and Potato Peel Pie Society. Had forgotten how much I love the story!

Now back to the yellow Sorbetto, about which there shall be more anon . .  .   .    .