My apologies for not posting in a few days. We’ve been very busy here with spring, friends, and the every day things that go along with an absent Daddy (in the field again).

On Friday, the children and I started some seeds in improvised pots (gallon milk jugs, apple juice bottles, and miscellaneous other containers destined for the trash and recycling bins). The weather has been mild and wet, so I’m just keeping them outside on the deck.

On Monday the littles and I spent all day helping our friend get ready for a baby due next month. We’re all very excited to have a new baby “in the family.” My kids already think of her daughter as their little sister. We ended up staying all day, and got to admire her beautiful seedings and garden. She’s got a major jump on me. I don’t know how she gets so much done with a one year old and a tummy. You can see her tray of seedlings on the table above.

Yesterday I went out to check on our seedlings, and discovered, to my utter amazement, that most of them had already sprouted — in only four days! Here are our sunflower sprouts, which we’ll plant all along our fence.

And here they are today!

along with good jam, good coffee, and the quiet of early morning.

This is, so far, the best 100% Whole Wheat recipe I’ve found. I discovered it in the most obvious of places: printed on the bag of King Arthur whole wheat flour. Time again these “free” recipes become our family favorites.

Classic 100% Whole Wheat Bread (makes one loaf)

2 1/2 teaspoons instant yeast or 1 packet (that’s 2 1/4 teaspoons) active dry yeast dissolved in 2 Tablespoons water
1 1/3 cups lukewarm water
1/4 cup vegetable oil (use Canola, it’s better for you)
1/4 cup honey, molasses, or maple syrup
3 1/2 cups whole wheat flour
1/4 cup nonfat dried milk (I didn’t have any of this, I just used regular milk and reduced the water above)
1 1/4 teaspoons salt

Mix it all together. (The recipe doesn’t give any order in which to add ingredients. I let the yeast dissolve in the water/milk mixture first, then I added everything except the flour, mixed it up well in my stand mixer, then slowly worked in the flour.) Knead for a few minutes (I love to knead, so I stopped myself after about 10 minutes). Let rise in an oiled bowl for about an hour. Punch down and shape loaf, and allow to rise for another hour (or less if your kitchen is warm… it was quite chilly here yesterday). Bake at 350 degrees for about 40 minutes.
Bread is done when it sounds hollow when thumped.

I remember so clearly sitting on my mother’s lap when I was a little girl, helping her sew. I’m sure I mostly just sat there getting my big head in the way, watching the needle form stitches, like Olga does now. It’s hard to believe it has been more than twenty years since then, but here I am now, with my own little girl who seems to love cloth and fiber as much as I do. I know that at four she doesn’t realize what a useful skill she’s learning–for her it is all lots of fun. I hope she always feels that way; I think so far we’re on the right path.

Yarn: Hand spun two-ply wool, approximately 12 wraps per inch, between sock and sport weight.
Needles: Set of size 2 (2.75 mm) double pointed needles.
Gauge: About 5.5 stitches per inch over stockinette stitch.

About the sock: This is a ribbed top-down sock with subtle leg shaping, short row-heel, and wedge toe. Sized to fit an adult male with a size 13 US shoe.

Cast on 60 stitches using the long-tail cast on (or your favorite cast on). For help with the long-tail method, watch the first video on this page. Divide your stitches equally onto four needles: 15 stitches on each needle. Join, being careful not to twist your cast on row, and begin knitting in the round. Work knit 3, purl 2 ribbing around for 40 rounds (rounds = rows worked in the round). Leg decrease round: on the next round, work *knit 2 together, knit 1, purl 2, repeat from * to the end of the round. Now you have 48 stitches: 12 stitches on each needle. Work knit 2, purl 2 ribbing for 30 rounds. Work 10 rounds knitting every stitch. End of leg.

Begin heel: The short-row heel (also called an hourglass heel) is worked on half of the stitches. Two needles contain the instep (top of the foot) stitches, and two needles hold the heel stitches. It doesn’t matter where your start your heel. I like to use the needles on either side of the beginning of the round, so that my cast on yarn tail will be at the back of the leg. Place your 24 instep stitches on a piece of scrap yarn.

There are as many ways to knit a short-row heel as there are sock patterns. I used a heel adapted from the book The Twisted Sisters Sock Workbook. Whichever method you use, you’ll want to short-row down until you have 8 “working” stitches flanked on each side by 8 short-rowed stitches.

Some great tutorials to help you with your heel:

Cosmicpluto knits! shortrow heel with wraps
The Blue Blog short row heel (this is most similar to the method I use)
Kaity Knits…a lot: A really simple short-row heel

After you finish your heel, you’ll go back to knitting in round for the foot. Transfer your instep stitches back onto needles. You should still have 48 stitches total. Knit every stitch for 50 rounds. Now you can work your favorite toe, or a wedge toe like I worked here. The wedge toe decreases are worked at each side of the foot. You can start the decreases at either side. * Work to within 3 stitches of the end of a side needle, knit 2 together, knit 1. On the next needle, knit 1, SSK, knit to the end of the needle. Repeat from * to complete the round. Next round, knit all stitches. Alternate a decrease round with a plain round until you have 10 stitches left. Graft the remaining stitches together using Kitchener stitch. Here’s a great tutorial. Weave in your yarn tails and your done.