It looks kind of beige in the photo for some reason but, trust me, it’s really brown!
I had bought twelve skeins intending to knit the Wilson cardigan from Rowan Dalesmen but I didn’t like the fabric at all when knitting with the recommended 5 mm needles. I couldn’t get anything that would work with the Wilson pattern sizes either so I decided in the end to defer Wilson to another time and went looking for another project for the Kid Classic.
I got a really nice fabric using 4.5 mm needles of 20 stitches to 10 cm which turned out to be the gauge used in some great vintage patterns from a sixties Mary Maxim publication Classic Casuals and I settled on a simple button collar pullover.
It’s shown in a rather startling scarlet on the model but I think my version might turn out to be more useful for everyday work wear in the library.
I do think there might be something amiss with Rowan’s yarn requirements though. I would have thought my pullover would use about the same amount of yarn as the Wilson cardigan, perhaps even more as I knit mine at a tighter gauge, but I’ve got nearly four skeins left over. What is a boy to do? Hmmmm.
As well as knitting, I’ve been inspired over the past few weeks by Martine over at iMake to try to take along a home made lunch at least a few days a week, and it’s been going pretty well.
In fact Knittingsarah asked for the recipe for my Pad Thai packed lunch, so here’s my veggie version…
- Cook your rice stick noodles according to pattern directions then drain and put aside.
- Fire up your wok and fry some cubed tofu. When it’s done, take out the tofu, add a splash more oil, then add one beaten egg to make an omelette. Take that out and shred into strips and put aside.
- The wok should be good and hot now so time to stir fry the vegetables. I chose sliced carrots, onions, spring onions (scallions), green beans and bok choy. Then add some bean shoots and keep it all tossing in the wok for a few minutes.
- My probably not very traditional sauce was a good slosh of tamari, with mirin, lime juice, tamarind paste and as much garlic and chilli as you can handle.
- Finally, add the noodles, tofu, and omelette strips back to the wok and sprinkle some finely chopped peanuts.