Braided Winter Headband

Never have I received more comments and compliments on a knitted piece of mine. It was selected as a featured knitting project for October on craftster.org

I adore this headband, but I only wish I could knit seed stitch faster. I wrap my yarn instead of grabbing? I’m not sure. I knit the other method than most people so I’m slower with switching from knit to purl.

This headband is a simple construction. I did not come up with the pattern. I spied on someone in Seward who was wearing it and figured out how to make it.

Ingredients:
Size 7 straight needles and double points
darning needle
worsted weight yarn
three buttons
needle and thread


Directions:Cast on 24 st. 
Knit garter stitch for three rows
Knit in seed stitch for 10 inches. I slip the first stitch of each row to make an even edge.
At ten inches, *transfer 8 stitches to a double point needle and continue seed stitch pattern for another 11 inches. 
To make a tapered edge, knit the first two stitches together, continue the seed stitch, then knit two last stitches together (6 st). 
Seed stitch the next row.
K2Tog, seed st, knit last two stitches together (4 st).
Knit the next row
CO and leave a 12″ tail.*
Repeat ** for the remaining stitches. It should look something like this:



When you have all three strips finished, braid them, pinning the overlapping parts in place how you like them. With the yarn tails and darning needle, sew the pointed ends to the beginning of the work, creating the headband.
With needle and thread, sew the pinned overlapping parts, making sure the thread doesn’t show through the front of the piece.
Sew on buttons.

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Quick and Easy Owl Hat

This is the first of my backlogged projects posted on Craftster.org

I used size 15 needles and Lion’s Brand thick and quick yarn. One ball per hat. Knits up in a jiffy! I can knit this hat in 40 minutes. 
I used 40 stitches for a kid’s hat and 48 for an adults’. The little point at the top happened on its own, but I like how it turned out.

Cabled Gauntlets

I really wanted to make fingerless gloves to match my headband, but I didn’t want to deal with the individual fingers. I found a pattern for cabled gauntlets, but I didn’t like the gusset design; so I merged my favorite mitten pattern with the cabled gauntlet pattern and came up with these:

Ingredients:
1 skein Universal Yarn Classic Shades worsted in Grapevine
Size 7 doublepoint needles
Darning needle
Waste Yarn


Cable round:
*K1, P2, slip 3 to cable needle and hold in back, K3, K3 from cable needles, P2, K1*

Cast on 36 stitches and divide them evenly on three needles (12 on each).
Knit 5 rows in seed st.
Rounds 1-6: *K1, P2, K6, P2, K1* repeat ** around (non-cable pattern)
Round 7: cable round

Repeat rounds 1-7 five times, or until glove is the right length for you

Repeat rounds 1-4 one more time

Part 2, the gusset:

Round 1: K1, P2, K3, make 1, K1, make 1, knit the rest of the round, continuing the cable pattern. Rearrange stitches so the M1, K1, M1 is at the end of a double point, not the middle.
Round 2 and all even rounds: K cable pattern
Round 3: M1, K3, M1, knit till end of round with cable pattern
Round 5: M1, K5, M1, knit till end of round with cable pattern
Continue in this method, making new stitches every other round, till you’ve reached
Round 11: M1, K11, M1 and knit till end of round with cable pattern. You may need to add another doublepoint.
*The non-gusset stitches pattern would look like this:
K 2 rounds in non-cable pattern
K round 7
K rnds. 1-7*
When the gusset is the right number of stitches, Knit 4 rows of non-cable pattern. The gusset should be knit in stockinette stitch.
Put the 13 gusset stitches on waste yarn
Cast on 1 stitch and K5 rows in non-cable pattern
Seed stitch 6 rows and cast off.

Thumb:
Transfer gusset stitches to three doublepoints. Pick up 2 stitches where the crotch of the thumb will be. You can pick up more than two if it will make fewer holes, just be sure to knit them together on the first round.
Knit 2 rounds
Seed stitch 2 rounds
Cast off

Weave in ends

Whole wheat linguine with creamy sauce and peas

Ingredients:
3/4 pounds whole wheat linguine
1 cup of frozen peas
3 cloves garlic, crushed
2 TBS butter
1 TBS olive oil
2 tsp italian seasoning
several shakes of red pepper flakes
3 TBS fresh chopped parsley
1/2 cup grated parmesan cheese
1/4 of a block of cream cheese
1/4 cup half and half
salt and pepper

Bring a large pot of salted water to a boil. Add pasta and cook till al dente. Add the frozen peas at the end of the pasta’s cooking time just to heat them up a little. Meanwhile, heat up butter and oil in a large pan over medium low heat. Add the garlic, italian seasoning and pepper flakes and slowly brown the garlic. Drain the pasta and peas and add directly to large pan. Turn up the heat, add all the other ingredients and toss till pasta is fully coated.

Ascots No. 1 & 2

Several years ago I was at a Christmas bazaar and I saw these cute little scarves with spade shaped ends that looped through each other. Unfortunately they were made with crummy craft yarn and the colors were pretty bad, but I really wanted to make one. I totally forgot about them until I stumbled upon a pattern on Ravelry.com.

I made my first one with leftover Vanna White yarn, I think. It’s great because it uses very little yarn and I can lower my stash and still make something useful and attractive.

My coworker really liked this style, so she picked out some baby alpaca and here’s her ascot
I love this yarn, but I think this pattern needs a manmade fiber. I think the alpaca is going to stretch out too much.

Homemade Sushi

I’ve really got to start taking photos before I eat the food. I’m just so hungry!

Makes about 2 rolls of sushi plus extra for hand rolls
Ingredients:
1 cup uncooked short grain white rice, cook according to directions
1 TBS seasoned rice vinegar (or rice vinegar plus 1 tsp. sugar)
1/4 pound imitation crab (the kind that’s 80% snow crab so it tastes better and is CHEAP)
1 ripe avocado, thinly sliced
1 TBS mayo
2 green onions, finely chopped
3 sheets of nori
Soy sauce
Wasabi (optional)
sushi mat, preferably wrapped twice in plastic wrap

Cook the rice and when it’s done, spread it thin on a foil-lined cookie sheet so it cools faster. Sprinkle the vinegar and mix in with a spoon. When cool to the touch, it’s sushi time!
Shred up the crab and mix it with the mayo.
Place a sheet of nori on the sushi mat so the lines on the nori are horizontal. The nori should be flush against the bottom of the mat. Wet your hands so the rice doesn’t stick like crazy and grab a handful of it. Spread it all over the nori except for the top inch. Don’t need to lay it on thick, but make sure it goes up to all three of the other edges.
If you’d like wasabi in the sushi roll, spread a small line across the lower part of the nori. Place the crab in a line on the bottom third of the nori, (like a joint?) Place avocado up against the crab. Sprinkle green onions on top.
Wet your fingers and run them along the non-rice part of the nori, at the top.
Use your index fingers to secure the filling and your thumbs to pick up the lower edge of the mat and nori. Begin to roll the sushi up. Once it reaches your index fingers, start lifting the mat away from the nori as you continue to roll. When you get all around, roll the sushi back and forth, pressing gently. Remove from mat. Cut into eight pieces using a wet chef’s knife.
Serve with soy sauce. YUM YUM.

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