A fabulous knitting retreat contrasts with a horrible injury, but the fun outweighs the pain in this episode. Join the community on Ravelry or email us with your thoughts at firstname.lastname@example.org or contact us on our website.
Kelly is plugging away at Koru by Aroha Knits using the Dragonfly Fibers Dance Rustic Silk. It is in timeout due to a dropped stitch and will need to have about 4 to 5 rows ripped out and reknit.
Meanwhile Kelly started some shortie socks with her Bee Yarn (Sunflower colorway from Duren Dyeworks). She will finish them before the episode goes live.
Marsha has made progress on the T-shirt called Lace Market by Marie Greene and she is using Schoppel El Linio (linen) in Indigo. She finished the body of the pullover Cobblestone by Jared Flood, finished the first sleeve and started the second sleeve. She is using the New Lanark Mill DK she bought in Scotland last year.
Other ways to play with string...A Not Along (or is it Knot Along?)
The Two Ewes will be starting a challenge for fiber projects that are NOT knitting, crochet, spinning, or weaving. The NOT (or KNOT) Along will start on May 31 and goes through August 31, so think about what you want to be working on this summer that is NOT knitting, crochet, or weaving.
We had a great time at the NoCKRs retreat. Lots of relaxing (at least when Marsha wasn’t fetching ice, etc. for Kelly!) lots of good food, lots of friends, and some learning. Monica (Kirbymo) taught us how to make Beeswax Wraps that are an alternative to plastic wrap. There are lots of YouTube tutorials, but this was a good one and included links to purchasing supplies.
There were some great designers in attendance at the retreat. Do check out their patterns on Ravelry.
Celia McAdam Cahill
Heddi Craft gave a demonstration on sock machine knitting. Her book is CSM: The Cookbook
Elizabeth Doherty gave a talk on short rows.
Kelly: Don’t carry a bunch of crap when you walk up the stairs in the dark!
Marsha: Spicy Red Lentil Soup from The Splendid Table’s How to Eat Weekends adapted by Nancy Leson food writer at the Seattle Times.