Episode 186

This week, I announce the prize winners for the #embroidermore stitch along.  There’s a new project on the needles, plans for a reversible dress, an overload of holiday coziness, plus–filled and stuffed recipes to underscore the feeling of abundance and surprise.

I stitched and glued together these adorable gnomes using indigochickengal’s tutorial.  These are easy and fun to make — and you already have the supplies on hand, I’m sure.

I’ve sewn an improvised version of the Endless Summer Tunic that Sarah Hunt developed for knit fabric.  The pattern pieces are sewn together by machine. I was able to achieve a beautiful seam using the overedge foot and a stretch stitch on my Janome Sewist.

On the advice of Alabama Chanin, I applied 1 1/4″ tape to the arm and neck openings using embroidery — in this case the feather stitch. It is time-consuming, but very therapeutic stitching and finishes the knit fabric beautifully.

Here’s a very unsatisfactory photo of a new project in progress, Deschain, a sweater design by Leila Raabe. I plan to sew the Metamorphic Dress, designed by Sew Liberated, to pair with this sweater.

Episode 185

In honor of the Thanksgiving holiday, I’m sharing a series of food-related poems and provide an update on my latest projects.

On the Porch

  • Another layer to the #fleecewise collaboration is our article explaining our different paths to a love of working with fiber and how craft has drawn us together and continues to fuel our work.
  • READ “Of Fleece and Friendship” on the Wovember blog.

  • Butter: A Rich History by Elaine Khosrova
  • Butter” by Elizabeth Alexander
  • “Ode to the Table” by Pablo Neruda
  • The Traveling Onion” by Naomi Shihab Nye
  • “Beans” by Mary Oliver
  • video of Naomi Shihab Nye reading “Arabic Coffee” at the Geraldine R. Dodge Poetry Festival

“Stay, be seated.  Follow the talk wherever it goes.”

— from “Arabic Coffee by Naomi Shihab Nye

Episode 184

“Gratitude is a quality similar to electricity: it must be produced and discharged and used up in order to exist at all.”                   

                                                            — William Falkner

New makes: embroidered necklace (project idea from Rebecca Ringquist’s Embroidery Workshop) and Sami bracelet with help from Sarah of FiberTrek and Disa’s helpful video tutorials.
The bracelet features an antler button.

The Back Porch
Clark Socks designed by Jaclyn Salem, knit in Miss Babs Hot Shot
Seeded Mitts designed by Heidi Beukelman, knit in Juniper Moon Farms Tenzing
And now for some finishing work — but the knitting is complete on Jasmine Tea designed by Amanda Bell, knit in John Arbon textiles alpaca and Wensleydale.

Fiber Friends
Wise and woolly fellow podcasters in the Catskills.
Emily taught me the principles of supported spindling and lent me one of her spindles. I found this beautiful redware pottery dish, which works perfectly.

Ever-expanding Skill Set

I made my first attempt at oven fries.  Next time, I’ll be using some tips from A Beautiful Mess.

In response to NorthernFlicker’s query about baking vs. roasting, I learned quite a few things:

Here’s what KITCHN had to say:

What’s the Difference Between Roasting and Baking?
While these cooking methods are nearly identical in today’s kitchen, there are actually a few things that set them apart.

  1. Structure of the food: This is the primary factor that sets these cooking methods apart. Roasting involves cooking foods that already have a solid structure before the cooking process begins (think: meat and vegetables). Baking involves that foods that lack structure early on, then become solid and lose their “empty space” during the cooking (think: cakes and muffins).
  2. Temperature: Various sources note that the temperature setting on the oven also distinguishes these two cooking method. Roasting requires a higher temperature (400°F and above) to create a browned, flavorful “crust” on the outside of the food being cooked, while baking occurs at lower oven temperatures (up to 375°F).
  3. Fat content: While many baked goods contain fat within, an outer coating of fat, such as vegetables or meat brushed with olive oil, is an indicator of roasting.
  4. Covered pan: Roasting is typically done in an open, uncovered pan, while items that are baked may be covered.
Sweet Potato Fries: roasted and served with a za’atar dipping sauce.

Za’atar Dipping Sauce (for two)

  • 3 tblsp nonfat plain yogurt
  • 1 tblsp high-quality mayonnaise
  • 1 tsp grated lemon rind
  • few drops lemon juice
  • 2 tsp za’atar spice blend

And Sew Forth
Fabric stash is neat and tidy in rolled bundles. I tucked a paper with fabric content, width and yardage into the end of each roll. Scrap fabric is folded, on the left.

Episode 183

This week’s episode includes finished socks, more knitting on an old project, gift knitting, braising and baking, and some chatter about instant gratification and the locally-produced market.

Join in the fun and post photographs of your stitching! Use #embroidermore on Instagram or post to the prize thread in Ravelry. All types of embroidery and hand-stitching are welcome. You do not need to finish your project to enter the contest.
I’m stitching a necklace using an idea from Rebecca Ringquist’s Embroidery Workshop book.

The Back Porch

The Front Porch

Ever-expanding Skill Set

Coconut Braised Chickpeas and Broccoli

And Sew Forth

This segment was purloined from The Knitmore Girls’ “And Sew On” segment.  In this episode, I mention Lisa (aka Turbogal’s) homage to Billy Collins’ poem, “Litany.”  Lisa’s poem is a response to the “I blame the Knitmores” prompt and you should give it a read!

Tea House Dress design by Sew House Seven.  Click the photo for a link to the tutorial.

Episode 182

It’s all about my visit to the New York Sheep & Wool Festival in this episode.

Emilie Wohlscheid of Bricolage Studios teaching us how to spin wirecore yarn and make jewelry. We got to use these amazing drumcarders from Clemes & Clemes.
Emilie had really great tips for spinning fiber onto fine gauge wire. Here you can see the spool of wire in her right hand and a strip of fiber batt in her left.
These photos show my progress from selecting fibers, blending them with a drum carder, and finally the dimension and color of my wirecore yarn.
Wow, everyone in the class was creating wirecore yarn within a few minutes.
We used our yarn to create three different pieces of jewelry. Plus, we took home lots of our yarn and fiber supplies to create more! Emilie’s class was incredibly enjoyable and informative.

Day 1: Marybeth in her Birkin and me in my Bressay Dress.  What a thrill to find this photo on MasonDixon Knitting’s Instagram feed.


Day 2: I’m wearing the Tea House Dress by Sew House Seven and Batad by Stephen West. Marybeath is wearing Merchant & Mills’ Dress Shirt and Stephen West’s Speckle and Pop — fresh off the needles.
I just love visiting the Going Gnome booth. This felted Hedwig was incredible.
Ella took third place in the Leaping Llamas contest. She’s an amazing spinner and a member of Cashmere Kids 4H program at St. Mary’s on the Hill. Congratulations, Ella!




Episode 181

Process vs. product knitting is a focus of this episode, as I have completed a year-long project just in time for the upcoming New York Sheep and Wool Festival.

The Back Porch

Completed spin: Hog Island gradient from The Ross Farm. 475 yards / 150 grams of sport-weight 2-ply.

The Front Porch

Yarn Lover at Large

See you at Hope’s Favorite Things. Shop Löuet, Ashford and Majacraft spinning wheels & equipment, plus NEW Harrisville Designs yarn!

Ever-expanding Skill Set

October is all about the braise!  In this episode, I talk about the history of braising, and a definition from a 1901 cookbook, plus four tips for braising (and three additional ideas for amping up the flavor). I tried a recipe from The New Cast Iron Skillet Cookbook, and I’d love to talk braising strategy with you on the Ravelry thread.

Off the Shelf

a podcast about the fiber arts and other post apocalyptic skills