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). Â Love how the single ply’s frisky & playful personality punctuates the edge ! Â This is after washing and blocking too. Â 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’. Â . . 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. Â 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 !
