Warmer shades, tones and textures for autumn...
Here are a few photos I've taken over the past month or so.
I finally finished that 'No Frills' sweater! For this I used some Shetland 4-ply yarn in a charcoal shade, held together with a strand of black Camarose Midnattsol, which is a Danish yarn that blends together merino, tencel and wool. The resulting fabric is nice and light and has a matte, felted texture. This raglan sweater pattern is such a classic every-day style and I've worn it loads already. You can find my Ravelry notes here.
You can also see a crochet blanket-in-progress that I've picked up again - this is in essence a giant granny square, using up leftover DK (8-ply) wool yarns. For every second round, I'm using a cone of dark grey merino-possum yarn, which gives the multi-coloured vibe a bit of uniformity and I think brings it together nicely. I'm enjoying working on this blanket in the cooler evenings, watching TV or sitting by the fire.
My goal is to make it big enough to fit our spare bed (or until I run out of yarn) and I'm about half-way there.
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I've shared my latest cyanotype print - a large one I made to fit into a favourite square wooden frame. For this print, I used the last of the summer sunlight, and the last of some summer plants! Bees and other insects kept landing on the print while it was exposing in the garden which rather added to its late-summer charm. I was happy with the resulting print except for the grasses in the left-hand corner - I think they were a bit fine for the process. I've now put my cyanotype gear away until next summer as I've found it hard to get crisp prints at other times of the year.
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Finally, I included a picture of some sultana cake I made following a recipe in this great book about high-country farming (and cooking) life. You can find the recipe here.
I like it, but it made me wonder about my grandad's favourite sultana cake that I remember making for him as a child. It definitely didn't have walnuts or chocolate chips added - it was a very classic, British, slightly dense plain cake. That has led to a fortnightly sultana cake experiment (I have to wait until we have people staying over, to help us eat these cakes!) to rediscover his recipe. I think this one in the good old Edmond's cookbook is pretty close, but I reduce the sugar, add the grated zest of a lemon and use a bit more almond extract.
Please let me know if you too are a fan of the classic sultana cake - or is it just me? I love having a piece with a cup of tea and a chapter of whichever book I'm reading.
I hope this finds you well, dear reader! Until next time,
M X