Although these photos look more or less seasonable—heavy coat, thick scarf, let’s just ignore those exposed ankles—they were taken on the last cold day of spring in 2019. In fact, by the time we were finished shooting, I was starting to get a little steamy under all that wool.
If you think roughly nine months between cast off and debut is a long time, you’ll be positively boggled to know that this pattern, Gateway by Glenna C., is the oldest surviving entry in my Ravelry favorites. Ravelry very helpfully notes that I added it on March 24, 2012, meaning it had been marinating in the back of my brain for almost 7 years by the time I finally committed yarn and needles to it.
It would be rather convenient if I could chalk up that long wait to the difficulty of the pattern or the cost of the yarn, but the lace is easy to read and Quince & Co.’s 100% wool Lark is quite economically priced.
This was my first time knitting with a Quince & Co. yarn, which is another head-scratcher, since it was the first small-scale (at the time, anyway) yarn company I learned about as I was starting to branch out beyond craft store offerings and widely available commercial brands like Cascade and Berroco. While Lark isn’t as snuggly as a superwash merino, it’s smooth and plump and not at all unpleasant to knit with. (I’ve got nearly 1,000 yards of it under my fingers to prove it.)
The color, Gingerbread, continues my simmering love affair with dark orange and orange-y brown yarns (Andraste, Oxidation, More of a Bourbon Girl, and an as-yet-unblogged sweater). What can I say—I’m enchanted by the idea of having knits in the same color family as my hair. I’m a simple creature like that. (In every other way, however…)
If you’re interested in the rest of the specs, you can find them on my Ravelry project page.
On the subject of seasonally appropriate and thematically related things, I made gingerbread from scratch yesterday and it is amazing.
Firstly, it’s proper gingerbread, not ginger cookie of the sort used to make gingerbread folk or gingerbread houses—though to be very clear, I also love soft gingerbread cookies and crisp gingersnaps. A lot.
Secondly, it’s dark and molasses-y and not overly sweet, with the added benefit of filling the house with the sweet and spicy smell of gingery delight for the hour-long bake time. I’ve already had it as both dessert and breakfast, and there’s at least half a pan left to enjoy before the festive season is over. I highly recommend it.
On that note, I’m off to soak up a little more holiday cheer before I have return to my usual routine. Merry Christmas all!