So Sister Super Princess is heading off to Toronto tomorrow and I repurposed one of the Anne Crochet Scarf Kits so I could do a quick, chunky, waffle-knit hat for her.
Cascade 109, waffle knit (aka broken rib) on US 10.5 needles
At the most recent Aloha Knitters meeting, I started thinking it might be too big, and kept on knitting anyway. I got home, got out a measuring tape, and knew that it was too big, so I ripped back. One of the nice things about a top-down hat - I didn't have to rip the whole thing, just back to the crown and into the increases until it was the right size around.
Cascade 109, waffle knit - reverse side
On my way to and from work today, I kept knitting and stopping to measure the length. While sitting in a parking lot waiting for my Dad, I noted with a bit of annoyance that one skein wasn't going to be enough, and that I would need to use just a little more yarn to do two more rounds and the bind-off. I bound off on the way home.
Once home, I tried it on. It's too long. By about two rounds.
I'm going to rip back the bind-off and three rounds (it will ease up a bit when blocked), then wash this and pop it in the oven (yes, it's another one of those days). Afterwards I might make cornbread.
update: after washing the hat, I ripped out about 8 more rounds. The cornbread is delicious.
Skillet Cornbread
8” cast iron skillet (all iron - will go into oven)
an uncooked strip of bacon, chopped
1 c stoneground cornmeal (1/3 cup in mixing bowl, remaining 2/3 cup in small bowl)
1/2 c boiling water
1/2 c plain yogurt and 1/2 c water blended together with 1 tsp salt
1 lg egg
2 Tbs sugar or 1 Tbs honey
1 c whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
Heat oven to 450 F with skillet (containing bacon) on middle rack.
Blend the 1/3 cup cornmeal and boiling water with a whisk to make a mush. Slowly add yogurt, beat in egg and honey (if using honey). Blend remaining ingredients in a separate bowl. When skillet is very hot, blend dry ingredients into wet just long enough to combine. Pour bacon bits and fat into batter and stir in quickly. Scrape batter into pan and return to oven for 20 - 25 minutes or until golden brown. Turn out onto cooling rack immediately and let cool at least 5 minutes before serving.
One of these days I'm going to arrange to be at home alone when making this cornbread so I can peel the crusty bottom off and eat it first, while still hot.