Loom Class

Thank you for all the votes. The "Blue Rose Shawl" pattern was a winner in the Markman Farms contest, and I'm getting a new loom ! Come keep me company in the Loom Class this week and next and loom the shawl.

New projects

Here is my newest little project, the "Poppy Neckerchief". I made it with a new yarn from Knit Picks, called Capra. It is a wool and cashmere blend that is very soft and also very nice to loom with. It is a DK weight, usually a little light for a standard loom, but I had no problems with it.


It is a nice little scarf that can be wrapped and worn several ways. I'm writing up the pattern and should have it up at Ravelry and here soon.

Classy Looms

The looms and I went to the beach for a little vacation. We took along a tote filled with cotton, and managed a washcloth, and the re-do of the "Daisy Chain Sweater", still in progress. Started a very cute apron, but decided I had the wrong loom with me, and frogged it. Not the most productive vacation, but that's what vacation is all about after all.

I've been invited to teach the "Blue Rose Shawl" pattern for the yahoo Loom Class group beginning August 29th. If you would like to join us, the supply list is available in the group files, and the pattern is at the Markman Farm site on the contest page.

Tea on Tuesday - on Wednesday

Cheddar Chive Biscotti

Sharp cheddar cheese and cornmeal give this biscotti a lovely color and a nice crunch. This is a nice savory for your tea party, or a delicious accompaniment to a luncheon salad or appetizer tray. For spreading on this savory biscotti, try some herbal honey.

1 3/4 cups flour
1/4 cup cornmeal
1 TBSP. sugar
2 TBSP. finely minced fresh chives
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 cup finely shredded sharp cheddar cheese
2 large eggs
3 TBSP. vegetable oil
1/8 cup water

Pre-heat oven to 350 degrees. Line a baking sheet with parchment. In a large bowl, stir together the dry ingredients, chives and cheddar cheese. In a separate bowl, mix together the eggs, oil and water. Pour the liquids into the dry mixture. Stir with a fork until moistened and crumbly. Mix by hand gently to form a ball of dough. Let rest a minute. Divide the dough in two, and shape each half into logs 3/4 inch thick. Place on the parchment lined baking sheet. Bake at 350 degrees for 25 minutes until firm to touch. Remove the sheet from the oven, but leave the oven on. Let cool two minutes on the baking sheet. Transfer the biscotti to a cutting board with a large spatula. Carefully trim off the ends and slice each log into 8 slices. Lay the biscotti cut sides up on the baking sheet and return to the oven for another 10 minutes. Cool on a rack. Makes 16 biscotti.
Copyright 2000-2010 by Invisible Loom and Craft, Renee Van Hoy. All Rights Reserved. Personal Use Only.

August Looming

August marks the time of year I switch my thoughts to gift giving projects for the Fall, but my yarn bag is over-flowing with summer cotton. I have finished all but 1 "on the loom" project, and I'm ready for a little summer vacation with bright cotton colors for a few weeks. The photo is one of my recently finished projects, an asymmetrical scarf, knitted from side to side. It wraps around and around to make layers, each layer getting smaller as you wrap.

The loom groups have some great August projects: Loom Class at Yahoo is making a pull-over baby sweater; Loom-a-Long at Ravelry has two projects this month, a child's poncho now, followed by a Kool-aid dye tutorial by Helen Jacobs-Grant!