This yarn is a luxurious blend of 70% merino and 30% silk, in a single-ply construction which has enough fuzziness to it to produce a great colourwork fabric. I used one skein of 'Gilt' for the background colour and one of 'Ivory Letter Opener' for the star motifs, with plenty left over for swatching since Fino comes in generous 490-yard skeins.
I've been working on my 'travelling cowl' on and off since March - it even came to Europe with me, and kept me busy on the long train ride through the Alps. After taking it to New Zealand a few months later and then back to Australia, I finished it at last! That's what I call a well-travelled WIP. Now, with my northern-hemisphere knitting friends in the midst of winter, it's the perfect time to release a decidedly cold-weather pattern like a tubular cowl.
Doesn't it look great with my speckled Blank Canvas jersey? I think I've found my 'look' for Winter 2017. :)
- an all-over pattern of colourwork stars
- knit in the round beginning with a provisional cast on
- grafted into a seamless loop to finish
- one size, with easily adjustable circumference
- requires two skeins of fingering-weight yarn in contrasting colours
- solid or semi-solid-dyed yarns are ideal
- pattern includes tips for swatching in the round, a crochet provisional cast on, and Kitchener Stitch or grafting
- the colourwork motif is charted only.
I have a couple of tutorial posts coming up for you, on swatching colourwork in the round, the crochet provisional cast on, and Kitchener Stitch. In the meantime, I'll leave you with these tutorials which are all excellent:
Ysolda's 'Swift swatching in the round' tutorial
Ysolda's 'Crochet provisional cast on' tutorial
Knitty's Kitchener Stitch tutorial
You can see all the details and download the Cinnamon Stars pattern via Ravelry, Loveknitting, Etsy, or Craftsy.
The biscuits were a fun little project - edible photo props are definitely the best kind. I used the Cinnamon Stars (Zimtsterne) recipe from one of my favourite baking sources, Ladies A Plate. They were actually easier than I anticipated after examining the recipe, I had no trouble rolling out the almondy meringue dough and cutting out the little stars. They taste amazing too, and the remaining ones are still crisp now, after almost two weeks. Pssst Mum - they're gluten free! ;)