I finished my purple cabled hat with just a few inches of yarn to spare. It’s always a mad dash to the finish when you think you’ll run out of yarn, isn’t it? I knit faster to ensure I would have enough yarn, just as I drive faster when the gas tank is low so as not to run out of fuel.
I was so excited to show you this finished object that I ran out into the early morning sunlight with wet hair to snap these pics. I’m learning that one must take advantage of the sunshine in Oregon, dropping everything unessential to soak up the light. I sort of have the same attitude around PB’s nap time…
This was a fast and easy pattern, a magic combination that results in a complicated-looking piece to stun and amaze your non-knitting friends. The only tricky bit is knitting the wide 16-stitch cable row, and that’s not even hard, just a bit tight and fiddly.
- Pattern: 16 Cable Hat by Circe Belles Boucle (Ravelled here)
- Yarn: Debbie Bliss Cashmerino Aran, 2 balls/200 yards in color 300031
- Needles: US 6/4mm and US 8/5mm
- Mods: None.
As far as I’m concerned, this is a near perfect pattern. I knit size 2 with the “less slouchy” option (re: concerned about running out of yarn). The photos here are of the hat unblocked. I’m sort of lazy about blocking hats, but looking at the photos I see that it could probably use a little bath. This would help the hat relax into its slouchiness a bit and even out some of the stretched stitches around the cables.
The yarn, Cashmerino Aran, was very nice to knit with. After buying it, I remembered having knit with it before when I made Fetching. It’s a soft yarn that comes in many beautiful colors, but it does tend to get a halo at best, and really pilly at its worst. This is what happened to my gloves, so I would not recommend the yarn for a garment. I think it worked really well for this hat, however, and bet it will look even nicer after I block it.
We have inherited a great yard and garden at our rental house, one of many treasures being this quince tree. I keep checking these hard, fuzzy fruits for any sign that they may be ripe. Today I thought I felt the flesh yield slightly, so I excitedly rubbed some of the fuzz off and took a bite. Tart and grainy! I guess that’s why it’s best used cooked with another fruit as a thickener, or heavily treated with sugar and turned into jelly. My brief internet research also revealed that the fruit’s white flesh turns pink when cooked. Anyone holding on to an interesting quince recipe? I’ll have a heap of ripe fruit any day now, I’m sure of it!