Thor requested a pair of fingerless mitts he could wear when he played the guitar. He asked that they be low enough so as not to interfere with strings when playing and curved to match the slope of his knuckles. He also requested that they be “unusual.” (How’s that for guidance?!) 🙂
I used a silk-pima cotton blend, probably DK weight. I knit the remaining yarn into a matching (sort of) hat. Thor likes his ensemble.
“Fana, which is just south of Bergen, gave its name to Fana sweaters (Fanatrøjen) … The sweater, or cardigan, was originally part of the traditional man’s costume in Fana and evolved from an everyday undersweater which was worn under the vest and tucked into the trousers.” (Nordic Knitting, 46)
To see a picture of my mother sporting a Fana sweater and matching hat (both knit by my grandmother, of course), sometime around the beginning of Germany’s occupation of Norway, take a peek at one of my earlier posts. Decades later, people still use the Fana design! If you’d like to see its influence on a modern sweater, take a look at Norwegian designer Sidsel J. Høivik‘s Bolero Fritt etter Fana. Stunning! You may also want to visit Two Strands‘ recent post that opens with modern Fana sweaters for children from Dale Garn Kids’ Book NR 309.
Some (but not all!) of recent breads.
I have been corresponding with a weaver who is also a committed artisan bread maker. Thanks to her encouragement and guidance, I tackled:
1. A multigrain Struan bread adapted from a Peter Reinhart’s recipe in Brother Juniper’s Bread Book. Starting a few days in advance, I made a biga (white whole wheat) and a soaker (white whole wheat along with an array of goodies – oatmeal, polenta, rye flakes, flax seeds, wheat bran, oat bran, and sunflower seeds). I made the dough today and, after two proofs, baked it in a Romertopf Clay Baker. Since this first Struan effort, I have also made it using Humphrey (my rye starter who lives in the refrigerator) in place of the biga. Works perfectly well!
I use the EH cloche and R clay baker whenever possible; it avoids a lot of burns on my arms that came with turning my ordinary oven into a steam oven.
(Note: I say “adapted from” or “based on” as I tend to approach recipes the same way I approach knitting patterns: As suggestions and/or guides! [I’ve always liked that the word oppskriver in Norwegian translates to either patterns or recipes!])