All Buttoned Up

This sock is knit from the top down on dpns. After the cuff, the pattern is only worked on the top of the sock - the back of the ankle is worked in a rib stitch to add elastic to the cabled pattern. The larger sizes have a purl ridge on the top of the sock to prevent the roll-top from getting too out of control and rolling too far.

If you’ll remember, back when I finished my Bird in Hand Mittens, I promised a couple of posts that would helpful for others working on the pattern. The first of this was the quick, easy, seamless Estonian braid. The other thing I wanted to share was how I catch my floats.

When I was sharing my mitts with my knitting group we started to talk about how we catch our floats. I showed everyone who I caught my floats and got some intrigued looks. I think that the way that I catch the main color (held in my right hand) is a little different than the way some people do it. You can see after the part about how I wrap the contrasting color (held in my left hand), which is probably the way most people do it.

Um. So I hope this is helpful - and just so you know, all the videos I’ve made/will make are also up on the helpful videos tab.

Today is my Dad’s birthday! In honor of this, I’ve been developing a special muffin recipe (because he loves when I bake). I wanted to share it with you because I’m really, really happy with the recipe I’ve developed! It’s super yummy - really heart-healthy and moist and filling! I’m sorry I don’t have any photos. The two times I’ve made them I eat them so fast I forget to take a photo

• 2/3 C Milk
• 1/3 C Packed Brown Sugar
• 2 T applesauce
• 1 medium egg
• 2 C Bisquick
• 1/2 C quick cook oats
• 1 C frozen cranberries, thawed and cut in 1/2

1. Preheat oven to 400 degrees farenheit.
2. Mix the milk, brown sugar, applesauce, and egg together.
3. Add in the oats andBiscuick - careful with the stirring - you only want it to be just moistened (it’s ok if you have some chucks of the Bisquick still in there). If you over-stir the texture won’t be as good.
4. Fold in the cranberries. Again, don’t stir very much.
5. Pour into 6 over-size muffin cups. I have a silicone pan so I don’t have to grease or line. You should probably grease or line your pan.
6. Bake for 28-30 minutes. If you used a stone or metal pan, remove from the pan immediately.
7. If yo used a 12-muffin pan, bake for 18-22 minutes and also remove immediately if you used a stone or metal pan.