My apologies, up front. I have A LOT of pictures of this skein of handspun.
Just one more. Okay?
3-ply, 325 yards of almost 4 oz of Crown Mountain Farms Superwash Merino in (wait for it) Lucy in the Sky with Diamonds. I didn’t measure wpi, but it is definitely sock yarn, slightly thicker and squooshier than the blue Spunky Club sock yarn I finished a few weeks ago. I say “almost 4 oz” because I stopped plying when I could not fit any more yarn on the bobbin, rather than when one of the bobbins ran out.
I navajo plied one of the leftover bobbins, and here’s how it looks, unwashed. The trick really is to just slow down. I did this while listening to NPR’s coverage (downloadable!) of Billy Bragg at the Newport Folk Festival, and I found myself treadling very slowly along with his guitar. There’s something really quite graceful about navajo plying, and I’m excited to keep practicing.
I have more spinning to share — my wheel was looking so empty that I just had to start a project. Or two.
This is the last of my AVFKW shetland in Fruit Loops — 68 yards of singles. While the rest was done on a spindle, I spun this on the wheel. Not sure what the collection of singles skeins will become, but I’m quite happy with the lot of them.
And this. I only intended to start this last night, but I ended up spinning a whole bobbin’s worth. This is AVFKW Wensleydale in Intergalactic Space Travel, dyed with indigo, which, as expected, turned my fingers a gorgeous shade of blue. I’m still learning about how dye and fiber react, and with this stuff, I could really see how the saturated spots were different (and more difficult for me to spin) than the lighter sections. I’m aiming for a worsted-ish 2-ply with this, but it might turn out more thick and thin, as the coarser, more saturated parts were making it really tough for me to get into a rhythm and find some level of consistency. I’m really interested to see how this yarn feels once it has had a good soak, as the indigo really changes the feel of the wensleydale.
(One of these things is not like the others…) A friend from my high desert knitting group emailed me this recipe for a savory zucchini-cheddar bread, and I baked a loaf yesterday afternoon. I used monterey jack instead of cheddar, and upped the dill to make up for my dwindling supply of parsley, and whoa. My go-to zucchini bread is more of a breakfast loaf, but this makes it possible to have zucchini bread at every meal. So delicious.
Three weeks until the semester begins — I can’t believe it. Time to get to work!