I thought my new handed but fingerless mitts deserved a little more air time. I’m so happy with them, I don’t even mind the distinct drop in temperatures around here these days.
Take a good look at your hand. Does your thumb extend straight out to the side? Mine doesn’t. I wanted mitts with thumb gussets that accommodate my anatomical reality, handed mitts so to speak, designed to fit my right and left hands properly. So I ignored the typical symmetric gusset recommended by most mitt patterns and designed my own.
This pattern incorporates a simple jogless striping technique, which I mentioned before was the theme of the knitting retreat I attended last week. Simply work a round of one color followed by the next. There is no need to carry a yarn or twist ends in - the stripes form as the two spirals of color intertwine. Susan Saari of Sisu Designs Knitting and Weaving Studio in Ely, MN acknowledges that others may have unvented it before her, but she was my source. You could certainly knit these in one color only, but you’d miss the interplay of knits and purls and stripes.
I used Susan’s pattern for “Susan’s Green and Brown Fingerless Gloves” as inspiration, but I pretty much designed my own mitts after the cast on. I used the spiral technique, and used the same overall broken rib pattern, but that is nothing new. I used my own edges, changed up the lengths of the cuff and the hands, and totally redesigned the gusset and thumb. I’d love to hear from others whether they think this is sufficiently different to justify my calling it a new pattern. If so, I’ll post it on Ravelry.
The yarn for this pattern is Classic Elite Waterlily, a super squishy and soft 100% merino in gorgeous colors with gradients that evoke handpaints. The combination of superb fit and soft yarn makes the resulting mitts extra comfy. Even if you don’t knit these mitts, I suggest you knit something with this yarn.
On another front - I invented squash egg cups this morning. Well, like the spiral stripes, I’m sure someone else has invented these before, but they were new to me. I learned that the skin of the Delicata variety of winter squash is edible, and somehow this popped into my head. I cut a small Delicata in half perpendicular to the lengthwise axis. I cut a thin slice off each end so it would stand up for roasting. After scooping out the pulp and seeds, I added a small pat of butter and baked them for about 45 minutes at 350F. I probably could have gone for less time, but there was some nice caramelization going on here. I then broke two eggs into the cup, which I’d put in a custard dish (I saved one cup for tomorrow morning) and put it back in the oven. Again, I could have baked them a shorter time, as I like soft eggs (like soft yarn!), but this was mighty tasty. And I ate the whole thing, skin and all.
If you think these are weird, ask me about how I cook beets and eggs together in the microwave. Also a bit odd, but again, tasty. I do tend to like odd things.
Love to you, whether you are odd or not,