I’ve been working steadily on a project , “A Little Something” , for The Wool Box. I talk in my previous posts Posted From Italy and Yarn Whisperer about Northern Italy’s “The Wool Box” , of Biella’s heritage wool mill and yarns, and of specifically Oropa 1-ply with which I am working in a design. I’ve changed course a couple of times, with piles of little half-lace mitts strewn about my loft room, I have worked and reworked, and now I’ve pretty much nailed it.
In the process of experimentation, I’ve come up with a lovely eyelet-icord-rib hybrid edging for the Little Something I’m designing. I pretty much thought it up for myself, and I don’t know what to call it (I’ll come up with something soon). Love how the single ply’s frisky & playful personality punctuates the edge ! This is after washing and blocking too. So crisp, Oropa 1-ply is anything but tame . . .
That said, I have discovered there is a ‘tender underbelly’ of Oropa 1-ply. Being a 1-ply, it does not have the support of another strand keeping it together as much, so when one picks up the end to knit, one must do so delicately, as the end does lose a bit of twist and becomes easily broken (but that’s a no-brainer with any single ply wool). I compensate by taking up a good 12 inches before knitting from an end. Did I mention that this sensitive side of Oropa is just really… well… ‘kitteny’. . . is that a word?
Better said I suppose, as noting it’s shyer downy quality.
Upon examining the fluff at one of the unraveled ends I noticed a small percentage of strong & slippery longer hairs and proportionally a lot more of shorter downy wool. Definitely Old World wool.
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On another note, I haven’t been able to knit much today (yet) as I was at a sort of Lady’s Social for the day, held over at my neighbor’s, here in the woods. I actually made a lovely creme brulee from a big fat perfect Meyer lemon growing from our tiny tree in a pot.
I packed the three brulees (there were three of us) into a little basket , covered them, threw my knitting bag over my shoulder, kissed Emma good-bye for a while and headed out into the woods (sadly) without her, for what was actually a short five-minute walk through back-country. I felt just like a fairytale character, like Red Ridinghood or Goldilocks.
Meyer Lemon creme brulee to-go, with carmelized sugar and all, delivered back-door style.
In my opinion, beauty is in the small things, novelties as this. Little pots of golden tastiness !
The recipe, for those interested, with just three ingredients, it’s incredibly easy and fast to make . . .
Meyer Lemon Creme Brulee:
1 very large and ripe Meyer lemon , 1 pint of heavy whipping cream, 1/2 cup organic sugar
Finely zest lemon and squeeze juice from it.
In small saucepan slowly heat pint of cream, while stirring, until it begins to boil. Keep at ‘barely boiling’ for a couple of minutes, while stirring, then take off heat.
Add lemon zest , stir, and then slowly stir in the lemon juice.
Fill about 5 or 6 ramekin cups and let cool. Refrigerate for at keast 4 hours. Rest assured, it *does* set up !
About 20-30 minutes before serving, sprinkle a teaspoon or two of sugar on top of each brulee, and with a hand held torch ( or under broiler flame) carmelize sugar until bubbles and darkens to a deep gold ~~~ while creating a crisp layer on top.
Eat & Enjoy !
You are too much. Lace & Broulee! I love that knit. Please teach me how?
Oh , this one Sorcha is so easy, just three ingredients ! Easy as making a cup of cocoa or scrambled eggs 🙂 However, the more complicated broulees, I would like to get back into. Earl Grey Broulee… doesn’t that sound heavenly?
Oh my. my antenna went straight up. Creme Brulee is my all-time best dessert. I haven’t made it since I moved to Oregon. How I miss it. And I am full of envy of your tree-ripen Meyer lemons.
It’s the ‘little somethings’ that make the world go round. These wee mitts are just mitts. but that ‘little something’ around the wrist makes them very special. I know how hard you worked to find that unique feature work.
And those creme broulees? To arrive at your friend’s door bearing a’little something’ that you have taken the time to make and which I am sure tasted amazing is the type of gesture that would gladden any heart.
Lizzi, as you witnessed my New Year Resolution to be more social… I guess this counts as a marked step in the right direction 😉
Oh and I think I’ll make a regular showing of my latest creme broulee recipes, for I really do think the little heavenly pots of tastiness do gladden my heart at least . Earl Grey Tea Broulee next !
What yummy teaser shots of your new “little somethings” and the crème brûlée looks heavenly!
Thank you Simone ! 🙂 xx
And I love Earl Grey tea.
Typically I hesitate using a non-felted single-yarn. Yes, it’s soft but the durability is questionable. However, if you like the “biased” structure in the knitted fabric, that’s a perfect fit. It’s beautiful design.
Sarah, I didn’t really experience the fabric twisting, it is very nice to knit with and is the type of wool which makes such long-wearing garments that become more and more pliable and soft with time.