Category: destashing

  • now featuring sock yarn

    As I went through my sock yarn bin, I realized that I don’t have as much sock yarn now as I used to – at least, not in sock quantities! I’ve been stashing a lot more sock yarn in sweater quantities, as it turns out! Lots of sock yarn being used to make scarves, too.

    Nevertheless, I did dig up some that I’m just not in love with anymore – time to move on.

    more destashing!

    More info on Flickr and Ravelry.

    It’s not allll re-organizing around here, I have been doing just a wee bit of knitting – man, I just don’t know where the time goes, but I don’t think I’ve been using it very effectively.

    My grandfather’s vest has been getting a little time in, but it still just looks like a blob:

    vest blob

    I need to seam the shoulders and do the button and armhole bands and then I’ll be done! That’s on tap for today – I hope.

    And because I can never leave well enough alone with the on-the-needles list, I started something for myself, too. I’m bypassing a lot of winter this year by going on my trip – that’s prime knitting season! So I thought I’d try to get at least one more sweater in before I go. It’ll be my trip sweater, to be worn basically every day anywhere it’s cooler (Tokyo, Shanghai, Beijing, Edinburgh).

    It’s another Lucy sweater (it’s been over two years since I released that pattern? crikey), a bit bigger this time, and will be longer too. I’m thinking of re-releasing a new version of the pattern with a couple bigger sizes and a new layout, but I’m not sure – I certainly wouldn’t be able to get to it before my trip, but maybe during it.

    new lucy on the needles

    I’m using Dream in Color Classy in Black Parade. I love this yarn (I’ve got 2 sweaters out of it!) but this colour is rubbing off on my hands all over the place, and that sucks. I can’t decide whether I should try setting the dye on the other skeins before I knit with them, or just on the whole thing once it’s done. The second option will leave me with black fingertips a lot, though. Hmmmm.

  • time for some destashing!

    I’m feeling the crushing weight of TOO MUCH STUFF syndrome, and it’s time to do something about it.

    fabrics!

    yarns!

    I’ve got yarns and fabrics both up on my Flickr and Ravelry – take a gander, will ya?

    If you’re interested in anything, email me at cosmicpluto at cosmicpluto.com or PM me on Ravelry. Everything must go, so make me an offer!

  • take it off my hands, part V – handspun edition

    It’s also the final edition, at least for now! I put a couple more things up on my destash page, including a bunch of handspun skeins. All things must go! Make me an offer!

    I don’t have much to show with the knitting (although that’s coming up shortly! just need some photos), but I do have cinnamon rolls!

    swirl

    Cinnamon Rolls with Cream Cheese Frosting
    adapted from Bon Appetit magazine

    This is a lovely, easy dough recipe. It’s been while since I last made a yeasted dough (probably not since last summer?) but it rose well and really turned out great. Best eaten warm!

    Dough
    1 cup milk
    3 tbsp butter
    1 envelope instant (rapid-rise) yeast – 8g
    3 1/2 cups flour, divided
    1/2 cup sugar
    1 tsp salt

    Filling
    1/4 cup butter, room temperature
    3/4 cup brown sugar (packed)
    2 tbsp cinnamon

    Frosting
    125 g cream cheese, room temperature
    1/4 cup butter, room temperature
    1 cup icing (powdered) sugar
    1 tsp vanilla

    Making the Dough:
    Heat 3 tbsp butter and milk together in microwave (or on the stove) until the butter is melted and the milk is warm, about 60 seconds (longer if your microwave is old like mine). Place in bowl of stand mixer fitted with paddle attachment and add yeast, sugar, salt, and 1 cup flour. Mix on low speed for 3 minutes, scraping down sides.

    Add 2 1/2 cups flour and mix until the dough forms a ball and comes away from the side of the bowl. Turn out onto a floured surface and knead, adding more flour if sticky, for 8-10 minutes until smooth and elastic. Place in lightly oiled bowl and cover with kitchen towel. Let rise for 2 hours.

    Once the dough has doubled, turn out onto a floured surface and roll out to a rectangle approximately 15 x 11 inches.

    buttah

    Dot surface with 1/4 cup softened butter, then spread to cover dough, leaving a 1/2 inch border. Mix together brown sugar and cinnamon and sprinkle evenly over butter.

    Starting with one long edge, roll up the dough, pinching ends to close. Slice the roll in half, then each half into about 9 equal pieces (about 1/2″ or a little wider).

    pretty!

    Lightly oil two 9″ square pans and place 9 rolls in each pan. Cover pans and let rise for 45 minutes. Preheat oven to 375 F. Once the rolls have doubled in size, bake for 20 minutes or until the tops are golden. Turn the rolls out onto a rack and let cool 10 minutes before frosting.

    Make the Frosting:
    Mix cream cheese, butter, icing sugar and vanilla in stand mixer until smooth. Spread over warm rolls.

    Devour.

    plate o' goodness