I’ve just released a new pattern – ‘Maturin‘ – a slim-fitting, raglan sleeved, crew necked jumper / sweater for men. (Although I think it would look pretty good on women too – must try it on and take some pics!)
Knit in double knitting weight yarn and in the round from the bottom up to the armholes and then flat. To add a bit of interest the raglan seams are sewn inside out to make a feature of them. They’re also highlighted with a band of garter stitches each side of the seam.
The body is a little longer than men’s jumpers usually are to keep out the drafts and stop it from riding up.
I this designed this specifically for my husband who owns many raglan sleeved crew necks, but they are often too small in the shoulders or too short in the body for him. Most shop bought jumpers that fit him well on the shoulders tend to be too baggy in the body for his taste.
I think the fit looks modern without being super-skinny-tight.
Just before Christmas, I managed to sneak out my first self-published patterns – Trigonal Hat and Mittens. Available separately or together as an e-book at a small discount.
The samples are knit in Holst Garn Supersoft 100% uld but any fingering weight yarn will work. In fact, they would work well as stash-busting projects for your sock yarn remnants! The mittens require only 46 m / 50 yd of each contrast colour and 81 m / 89 yd of the main color.
The hat requires even less of the contast colours, using just 12 m / 13 yd of each and 185 m / 202 yd of main color.
I wanted to create a fun design using traditional stranded techniques but with a modern twist. The colourwork is inspired by current trends for geometric designs and bright, non-obvious colour combinations.
I posted recently about the batches of german christmas biscuits (Plätzchen) that I made this month. I thought I would add a few of the recipes translated into English.
First off is Vanillekipferln. The original recipe (in german) is from the women’s magazine Brigitte and can be found here.
200 g of flour
80 g of caster sugar
175 g of cold butter chopped small
2 egg yolks
100 g of ground peeled almonds
Scrapings of 1 vanilla pod
1 pinch of salt
80 g of bourbon vanilla sugar (substitute with icing sugar)
Mix together flour, sugar, butter, egg yolks, almonds, vanilla and salt to form a smooth dough.
Divide the dough into two and roll into long tubes. Wrap in cling film and chill for at least 2 hours in the refrigerator.
After chilling, divide each roll of dough into 35 small portions. Shape each piece of dough with your hands, firstly into a small ball and then into tubes approximately 5 cm long. Taper the ends slightly and form into crescent shapes.
Place the crescents onto a pre-chilled baking sheet lined with baking paper and chill for a further 30 – 60 mins in the fridge.
Preheat the oven to 180°C, 160°C fan, Gas Mark 3. Bake the biscuits for about 15 mins. They should remain light in colour.
Remove from the oven and allow to cool slightly. While the biscuits are still warm, roll them individually, gently, in small portions of the vanilla / icing sugar. Allow to cool completely.