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Still smooth

EB's mercerized to unmercerized weft, left side

The weaving of EB’s custom handwoven baby wrap has continued to proceed smoothly. I’ve finished weaving her first wrap, using the mercerized cotton. Today’s photos show the left, center, and right sides of the warp as I made the change from the peaches ‘n cream 10/2 mercerized cotton to the 8/2 unmercerized cotton in peche.

EB's mercerized to unmercerized weft, center

The warp continues to behave well and my body continues to be happy, too. 🙂 As a result I only have a little over a yard left to weave in the second wrap! Unless something unforeseeable happens today at the loom or in the rest of my life, I’ll finish the weaving today. 🙂 🙂

EB's wrap, mercerized to unmercerized weft, right side

Then, of course, there’s the off-loom work to be done. I think I’ve paid sufficient attention and the threads have behaved well so that I won’t have to do needle weaving on this wrap. I’m keeping my fingers crossed.

So who’s cooking corned beef & cabbage today in honor of St. Patrick’s Day?

4 comments to Still smooth

  • Beautiful wraps! So glad they are behaving nicely. Hoping no leprechauns visited you today either to make mischief. 😉

    No corned beef and cabbage here, I like it once, maybe twice but impossible to get a two person sized piece of brisket. Home made ham and cheese croissants with some of the first spring salad greens on the side.

    • Peg Cherre

      No unhappy leprechauns vivted me today 🙂

      I’m not overly fond of corned beef & cabbage, but my daughter and I did get delicious corned beef subs for supper – can’t remember the last time we’ve done that.

      Homemade croissants?!!! I’m impressed!!!

      And you have spring greens already? Also impressive. It would be too early for that here unless I had a hoop house or similar. But it’s cold by you, too….how did you manage that, Theresa?

  • Alma

    I bought enough corned beef at the deli to make a reuben sandwich for me – – discovered that there are “servings for one” packs of sauerkraut, so I have that, too. Today will be the day!!

    Anytime you feel like corned beef (or ham) and cabbage, hit a Greek family restaurant here in Rochester – every week a specialty. And corned beef soup is not bad, either – made with the leftovers?

  • Peg Cherre

    While I don’t dislike cabbage, it’s not something I would order out. And never corned beef. A Greek family restaurant though? Surely lots of things I’d love to eat!

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