Beanie Hats!

I've been whipping up some chunky beanies for my shop and also as gifts for the Holidays. This one is an alternate version of my Basic Ribbed Hat pattern. Instead of doing the 2x2 ribbing, I changed it to 1x1 ribbing. 

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Basic Ribbed Hat

Today, I'm knitting a basic ribbed hat. This will fit teens to adults and it has incredible stretch for warmth and comfort. Scroll down for the link to the PDF file.

US13 DPNs
Wool-Ease Thick & Quick from Lion Brand Yarn

Cast on 48 stitches and K2, P2 around until the piece is 8-10 inches deep - this will allow you to choose the amount of 'slouch' you'd like.

For the decrease rounds:

K2tog, P2tog around (you will have 24 stitches at the end of this round)

K1, P1 around

K2tog around (you will have 12 stitches at the end of this round)

Pull yarn through to close.

Click here for the Ravelry link and PDF file. If you make one, email me a photo to be featured here...I'd love to see it!

Tiny Chickens Tail Add-On

I recently found Anna Hrachovec's pattern for Tiny Chickens and they've been so fast and fun to knit up. Some of you who recently received orders may have found one. 

In making these little cuties, I've come up with a quick add-on tail for them. You can easily use different colors and skip the comb at the top of their head to have the look of many other birds. Below is my version of a pigeon, made using this very pattern. 

The add-on tail is very simple: 

Flip the chicken upside-down and with color 1, pick up and knit 3 stitches on the bottom center of the body, just where a tail would be. 

Row 1: Purl

Row 2: KFB, K1, KFB

Row 3: Bind off

Break yarn and weave in ends.

When you're finished, it should look something like this. Happy knitting!

Fruit Slice Pastry

I've been doing my best all weekend to fight off a cold and I'm finally feeling as though I may be in the lead. Because I'm so bored, I decided to bake a white cake. The white cake required egg whites and because I didn't want to waste the yolks, I decided to also bake blueberry fruit slice pastry. My mom has been baking these for as long as I can remember and the recipe is simple:

• 1/4 cup hot water
• 1 package yeast
• 1 tsp. sugar
• 2 cups flour
• 1-1/2 sticks butter
• 2 egg yolks
• 1 can or 12 ounces of fresh fruit filling (this recipe works great with apricot, blueberry, raspberry, etc.)
  

Preheat oven to 375º. 

Dissolve the yeast in water and sugar in a small bowl or cup. Set this aside for several minutes.

In a large bowl, mix flour, butter and eggs until well blended. Add the water/yeast mixture into the larger bowl and mix well. Cut the dough into two equal balls and roll each half flat, spread fruit filling and carefully roll. Transfer the pastry to a greased baking sheet or large pan and gently cut a slit down the center that is 1-2 inches from each end of the roll. Repeat this for both balls of the dough, making two pastries in all.

Bake for 21-22 minutes. Serves at least six. Enjoy!

If you bake them, I'd love to see a photo :)