Alison Crowther-Smith

Archive for November, 2015

Knitting My Own Shopping Bags

Friday, November 27th, 2015

And the reason I am knitting shopping bags is – just because I can!  True, I am also morphing into an ardent eco-warrior.  It is perhaps only a matter of time before I stop wearing eye-flicks and mascara, then maybe I will eschew all make-up, nail varnish and hair products.  I am never doing any of those things by the way, only joking.  By the way, if you are a real eco-warrior and my sentiments offend in any way, then soz lol (as The Young Folk say), and also do calm down – maybe go out and buy a new lippy to cheer yourself up?

I have finished my 2015 teaching with a flourish of stars at Spin-a-Yarn in Devon.  This draws to a close a series of forty events that I have taught or presented from September 2014 to the end of November 2015.  Which with hindsight is at least ten too many.  In August this year, when I looked up from the proofs of ‘Elements’ for a moment, I was aghast at what I had on my plate for the autumn. Fourteen workshops and shows in three months. It is entirely my own fault.  I always think I can achieve more than is realistic. Do you do this?  Say you do.

Anyway, I was committed to it all, so I made a spread-sheet of all the events, with time-lines for the tasks associated for each, apart from catering and shopping for those held here.  This was both appalling and yet comforting, because it meant that I had a constant reminder of my schedule and what needed to be done and when, in order to fulfill it all.  And I just did what it said on the list.  I kept it on the landing window sill, right outside my office/yarnery, with a pen beside it, so each time an event happened I could cross it off.  And about twenty times a day, I had to at least glance at it.

It made me even more organised than usual.  Yes, thank you, I am organised when I have to be.  I will be using this system in 2016, with my new batch of events.  I also do other work, not knitting related.  It is freelance writing of the grown-up corporate stripe.  This is work that I really love, but it tends to come in unpredictable batches, and a moderate batch also landed in August and is still trickling along though the big things are all done now. So I really needed to be completely sorted with timetables.

In 2016 I will be teaching quite a bit less often.  And I am not teaching at all for the next three months which is the longest break I have ever had from teaching in ten years.  There is a lot of knitting design and preparation to be doing and I am hoping also that it will feel refreshing to be able to look up and not see a schedule on the windowsill at least until I do the next one in January.  And to knit shopping bags, just because I can.  I will be honest, the bags are not things of beauty and the pattern needs a tweak here and there.  But very satisfying to ‘waste’ a few hours knitting one, whilst finished Mr Selfridge, and also The Paradise in one delicious binge of Netflix.

Which reminds me, are there any other TV dramas set in department stores that you can recommend, please and which I may be able to procure via Netlix or any other means?  I am now hopelessly and utterly addicted to period dramas set in big posh shops.  Perhaps it is the two years I spent working for Rowan at Johnny Lou Lou’s?

Coming Soon – Two New Dates for Court Cottage Workshops 2016

Wednesday, November 25th, 2015

All the main workshops, except Steeking, are sold out in 2016.  This will never do!  Kathy and I have agreed that we will repeat the Thronchos event and also offer an extra Christmas workshop, a repeat of the ones that are full.

Let me know if these may be of interest to you.  I have a waiting list for both but there will still be four or five places available.

Still available:  Steeking (which will be fun and so rewarding) has one place for one date and two for the other.  Also, the technical dates – the continental and a the full-day tech day on sock anatomy – both have plenty of room.

The tea-club is 60% sold out but still lots of availability.

The days on New Felting are now also full, but I have no waiting list.  If this appeals to you, let me know as we might add an extra date for this too.

It has been suggested to me that a day held in the late summer – say, September – might be a good time to teach two, maybe three Christmas gift knit projects.  This makes sense.  It will give you time. It wouldn’t be a full-on Christmas experience, but a ‘normal’ workshop, only with options for present-knitting, which I think I would try and make in female and manly options.  Do you think you would like this?

In 2016, Donna and I, my co-author for Elements and the Jones to my Smith, had hoped to stage a residential event.  We still do hope to, but the venue choosing is becoming an issue.  We had a venue in mind but it has become far too expensive, it will not be viable.  If we do not hold a residential event, I will definitely be adding extra dates and new topics here in 2016.

Allotment Up-Date

Monday, November 23rd, 2015

Much progress is being made in Project Allotment.

We have now been clearing and even planting here for about five weeks.  It is very hard work as those of you with an allotment or even a garden will appreciate. I can manage about two hours of work if it’s digging, which it almost always is.  The earth here is medium-heavy, with some clay but also a fairly fine structure once you have worked it over twice.  It will be good for brassica.  My soil here, just half a mile away, is much finer, less ‘strong’ and in my past twenty five years of gardening, the soil was sand-based, so it is a long time since brassica growing has been possible.

But we have now also reached the sowing stage and the first crop went in about two weeks ago.  Broad beans that can withstand the winter and crop early in the following summer.  They are already through.  I also sowed a few in pots to fill any gaps and these, growing in the shelter of the shed wall, are thriving.

About half the main plot is now dug over.  A pincer movement is underway with most digging coming from the top end of the sloping plot, which is west, and some activity at the bottom end, to clear space for rescued plants – mainly oriental poppies.  I want the plot to have a good mix of vegetables but also some flowers. It will be interesting to see what colour these poppies will be. If they are orange they can stay at the allotment; if they are lovely mauves and soft pinky greys as some can be, they can come and live here.

When we went to the allotment yesterday, on a cold but sunny, dry and still day, there was a huge pile of wood by the gate with a notice saying it had been left by one of the plot holders and it was free, to make compost bins or raised beds.  We snaffled enough for three raised beds.  There is masses of it, and I think many of the plot holders will not need any as several have raised beds already and everyone, including us, has about eleventy-nine compost contraptions.

The first one is up, and filled with the loamy soil from one of our many compost deposits.

These will go at the top of the plot, which is a bit illogical as raised beds need more watering than earth in dry weather and this is the furthest point from our water tank.  However, the logic is that they are sited on a bed that was very overgrown, far worse than the rest of the plot, so it saves digging, we can just level it.  And, behind here is a long and high earth/loam mound, on which is growing a verdant crop of long rank pasture grass; this I can remove and then shovel the soil underneath directly into the raised beds.

And then we have a picnic after our work.  Win-win.

Did I tell you that when we took it on, the lease had only one year of a five year agreement to run?  Well, it looks as if the farmer whose land it is, is likely to be willing to give us a further five years.  This is such a relief, mainly for the plot holders who have been there for four years.  It also means we are more likely to dig it all over and really make an effort, and it determines what we ‘invest’ in terms of structures such as brassica cages etc.

Last night I see we had the first frost of the winter.  I am going down there today for a few hours as it is sunny if very cold, and I have no actual deadlines for the first time in well over a year.  This combination feels so good.  I am about to plant two more lines of broad beans and then the garlic – 60 plants.  I use shop-bought garlic and you just break up the bulbs into cloves and pop these in.  They need a winter, ideally, and some frost.  But first I need to clear a bit more land.  And on Saturday, weather permitting, Colin (who is the lovely chap who donated the timber for raised beds, and who has the most adorable golden retriever) has said we can rotivate some of the plot.  But first I must clear it of weeds.  Very motivating!

Owls and Envelopes – My 2015 Christmas Collection

Tuesday, November 17th, 2015

 Owls and Envelopes Christmas Collection

This is a bumper collection of decorations, with a tenuous Harry Potter theme – owls and envelopes.  DK wool plus oddments will conjure up a whole collection.

Buy it here.

‘A Wisdom of Owls’ Mitts

My favourite mittens ever – and I am officially the global mitten-designing hub.  Knitted in the round any way you like, owls grow out of mock-cables and flock around your hand.  They are really fast to knit up, easy and great fun while still being magically elegant.

Buy it here.

Recipes

Monday, November 16th, 2015

Recent workshop attendees have requested some recipes for the lunches or treats we serve.

Here are the recent requests.  Some of the quantities may be too much for 1 – 4 people.  I always knowingly over cater.

Mistake Trifle

This is my first offering.  It was traumatic to say the least and I am never making this again.  But it was delicious.  This is what happened on Friday, before my first Christmas 2015 event.

First, spend most of your day painstakingly making a vast, baked New York vanilla cheesecake. Once this is really cold, (which takes a further 4 hours) and while removing it from its giant tin, up-end the bastard cheesecake, partially into the cake box you have ready, partially smashing it onto the lid of the cake box, making quite sure the cheesecake is upside down and utterly, irreparably ruined.

This is what your ruined work should look like:

Commence epic bout of jagged crying, interspersed with piratical swearage, disbelieving hysterical laughter, and angry, fist-clenched, body convulsions.  This will take about 10 minutes.  Realise that this is, sadly, not another pre-workshop anxiety dream, but it is actually happening. Gradually regain some self-control and calm the dachshunds who are now also hysterical with vexation that you didn’t up-end the thing onto the floor so they could gorge on it and have to go to the emergency vets.  Again.  Well, it is Friday.

Tell Face Book, along with a picture.  Receive little sympathy, but also the genius idea of making this effin’ disaster into a trifle.  Ring someone who is not hysterical and who also has access to a car and some money, and who will help you rather than face an evening of distress.  Get them to bring you a red jelly (I used raspberry), a lot of double cream, and a can of black cherries or black cherry pie-filling.  Further destroy the poxy cheesecake and distribute it, all smashed up, into a trifle dish.  Make up the jelly and while still hot, mix in the cherries or pie filling.  Pour this over the cheesecake base.  Watch with detached interest as the dense cheesecake mix first resists and then gradually absorbs the fruit and jelly, popping like geysers in an Icelandic landscape.

Chill the trifle base for a few hours while you clear up the kitchen, re-apply your eye-flicks because you cried off the ones you applied in the morning, re-apply a little rouge as the first lot has slid off your sweating, greasy face like a land-slip, have a big glass of water to ease your parched and aching throat, and then serenely make a giant vanilla cream sponge just in case the Mistake Trifle is rank.  Add a layer of not-too-thick creamy custard and some softly whipped double cream, silver balls, unicorn sprinkles, and anything else pretty in your cupboard.  Serve the bloody trifle anyway.

I’m over it.  Clearly.

Salt Caramel Choc Pots

This will make enough for about 5 people so I double it.

Make or buy salt caramel sauce.  To make it, you need butter – I use a whole 1/2 lb block; fine salt – enough to make it actually salty; a 14 oz can of condensed milk and 3 table spoons of golden syrup.  Mix all together in a pan, bring to the boil and gently boil (rather than simmer) for about 10 mins.  Lily makes it a different way, on top of a bain marie for about a month…Or buy a jar, it tastes the same.  If you can’t buy the salted variety, just stir in a tea spoon of fine salt and mix really well.

Put a big dollop of the sauce in the bottom of a pot (I use small espresso-style coffee cups or tiny Kilner jars).

To make the chocolate topping, you need 200g good quality, high cocoa dark chocolate broken up, 100 ml boiling water, 1 tsp vanilla, 125 ml double cream, plus a little single cream to serve.  Melt the chocolate in a bowl over a pan of simmering water.  Take it off the heat.  Add the boiling water to the choc – and now you need to really stir this hard – it may look granular when you first add the water, so this step makes it all glossy and smooth.  Add the vanilla and the cream and mix well.  While still really warm, spoon it on top of the caramel.  Chill (and this will keep fine for up to 48 hours in the fridge, covered over).  To serve, bring up to cool room temp or the chocolate topping is too hard; pour a tiny bit of single cream onto each pot.

Cold Crumbles

Served as a small sweet treat in a glass or the Kilner jars, as above.

Make a crumble topping, with butter, plain flour and rub to a fine crumb; add golden caster sugar (I always reduce the amount in a recipe by 1/3rd) and a 1/2 tsp of fine salt.  Mix well and spread out in a baking tin – it needs to be about 2 – 3 cm deep.  Dot with more butter.  Bake this and now and again, stir it all round to redistribute it.  But for the last bit, leave it be, so the top and the edges go a bit caramelised and darker.  I bake this for about 45 mins in the baking oven, so I think gas mark 4…?  Let it go cold and rough it all up again.

Make the fruit base – I use apples and any berries in the hedges or the freezer – just on the top of the stove like you would to stew fruit, with some sugar to your taste and a tsp of vanilla.  Sometimes I add grated fresh ginger, especially if the fruit is rhubarb.

Dollop this into the bottom of the glasses/jars.  Sprinke/ram on some of the crumble topping, which may be a bit chunky, that’s fine.  Chill – this will keep well, covered in the fridge for up to 48 hours.  The crumble topping will go very hard, because of the butter.  Don’t panic.  Just make sure it is warm room temp before serving and it will soften.  This takes about 1 hour in my kitchen which is very hot indeed.  I add a topping of single cream about 5 mins before serving, as this sort of sinks into the topping; but cold creamy custard not too thick would work, as would a tsp of clotted cream balanced on the top!

Variation:  fruit fool.  Make the stewed sweetened fruit, cool down, puree and chill. Whip up a large pot of double cream to softly stiff.  Fold the fruit into the cream.  Pile into the pots or jars.  Beat a few ginger biscuits up and sprinkle on top just as you serve or reserve a little of the puree and add a tart layer of that onto the fool.

Roast Butternut Squash and Ginger Soup

This is super-easy, veggie-friendly and always seems to go down well.  Very comforting in autumn and winter too.

This serves 9.

3 large butternut squash, 2 large onions, 3 cloves of garlic (sometimes I leave this out but it is much better with the garlic), 4 inch piece of fresh ginger, lots of veg stock, black pepper, salt, 2 table spoons of dry coriander seeds (berries, sometimes sold as), dry roasted in a pan and then ground by pestle and mortar, olive oil.

Wash the squash, de-seed and cut the rest into chunks – do not take off the skin cos it’s delicious and makes it thick.  Chop the peeled onions into chunks.  Peel and chop the ginger and the garlic. Pile it all into a big roasting tin, season and anoint it with a good slosh of oil.  Roast it quite high for about an hour (this is in an aga; I used the roasting oven which is really hot but gentler than a real stove). It will need turning over a few times and lots of liquid will come out – it’s fine, don’t drain it off, but use it all in the soup. When the squash is tender and roasty, take It out.  In a huge soup pan, add some oil, get it warm and add the ground coriander seeds, fry very briefly – maybe 20 seconds – add the veg roast mix and cover with vegetable stock.  Simmer for about 40 mins.  You may need to re-season with salt and pepper and add more water.  Blitz it with a hand blender.  It will go VERY thick as the pulp is blended, so add more stock or water, simmer and serve.

I sometimes add a chopped sweet potato skin on, or celery, or 2 or 3 chopped carrots at the roasting stage.

Parmesan Aubergine Bake

There are lots of recipes out there on the interwovens for this North Italian seasonal favourite.  There is also a lot of tosh about having to use Parmesan that has been hand-pressed by the fingers of new-born cherubs in the most enchanted of the Provinces of Parma.  Rubbish.  Use supermarket ‘Parmesan-style cheese’.  It’s fine.  I also leave off the basil as I hate basil.  Who likes food that smells like cat-wee?  Not me.  And I leave off the optional mozzarella cheese on top.  Not sure why, as I love all cheese.

This served 10.  So, you know, pare it down.

8 large aubergines, 3 large red onions, 2 cloves of garlic (can be left off but nicer with it), dried oregano – about a tablespoon, 4 cans of chopped peeled plum tomatoes OR if you have plenty in the garden, a basin full of fresh toms, peeled and chopped, 1 large carton of passata, 1 triangular block of Parmesan cheese finely grated, a little salt – be careful as the canned tomatoes, cheese and passata are salty too, black pepper, 3 handfuls of home-made white breadcrumbs, fresh, and a lot of a light oil such as rape seed which can remain stable at high temps.

Top and tail the aubergines and slice them into discs about 1.5 cm thick but don’t actually measure – you want meaty slices but not door-steps.  Put on the radio to a good play or your audio book as you are now entering the griddling phase and you will be here for a while.  Also, open a through draft as the air will soon be smokey and blue.  In a  griddle pan that has lines raised up, add some oil and get it hot.  Place as many discs of aubergine in as you can fit, and lightly press down but don’t move them about.  They will spit and hiss like a tom-cat, I wear long sleeves and resign myself to the mess. Put a teaspoon of more oil on each top of the slices.   After about 3 mins, tip one over; if it has darkish score/griddle lines on it, flip them all over and repeat on the other side.  You are not looking to cook them through, just griddle them.  Set aside to rest and cool.  Some hours later, you will be done and you can start the kitchen decontamination.

Make the sauce by frying the chopped onion, garlic and oregano in plenty of oil until the onion is well cooked and starting to go brownish.  Add some the tomatoes and passata, black pepper and a little salt if you wish.   Simmer this for about 15 minutes or 30 if you used fresh toms.

In a deep roasting tin, dollop a few spoons of the sauce and spread it out.  Sprinkle with a little cheese.  Add a layer of the aubergines.  Repeat – sauce, cheese, aubergine, until you run out of aubergine and end with sauce on top, cheese on the sauce and then the breadcrumbs.  This is when you can add the Mozzarella torn up into chunks if you want.  Also the basil if you like your food to resonate of cat-wee.

At this stage, you can chill it and keep it in the fridge for up to 24 hours.  But you don’t have to.

Bake it for about 2 – 3 hours, slowly at first then with more heat.  Ideally the sauce will bubble through to the top here and there and the top will be roasty.  Do not disturb the layers or stir it up.  It will keep warm for ages too.

Serve with these:

Hassle-back bay scented roast potatoes and pan-fried sliced brussels with crispy smoked bacon OR toasted pine-nuts for a veggie option.  We are having all this again next week for Second Christmas at Court Cottage.

 

 

Christmas 2015

Tuesday, November 10th, 2015

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The Christmas workshops are almost here.  I have designed some Harry Potter inspired (only slightly) decorations this year – owls and envelopes, hopefully no howlers.

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My festive envelopes are the perfect size for a gift-card, a cheque if you folded it up three times, a name-card for the festive table, or a large diamond ring…

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Later this week I will unveil my wisdom of owls. I do love an owl.  DSC_0091

 

The Allotment Project

Sunday, November 8th, 2015

If I look at this objectively, I have no time to take on an allotment.  So I am not going to look at it objectively.  I think objectivity is over-rated and may be the cause of much under-achievement.  My own garden is often a work in progress and I work on knitting related things and other writing work an awful lot.  Not a complaint. I am lucky but you know – busy.  And I have a bazillion hobbies!  But I have always wanted an allotment because then you can grow a very serious amount of veg and fruit.  And I have often looked at allotment plots and thought how pretty and productive they seem.

There is an allotment society in Puriton and recently I asked if there was a spare plot.  There wasn’t but nor was there a waiting list so I was first in line.  In September the Chairman showed me round the field and showed me a plot he thought might come free when the renewals went out, late that month.  I agreed that it might. Clearly no-one was ever gardening this neglected ground.  It was about 3 feet high with rank weeds, all seeding onto the immaculate plot of the lady next door.  The skeletons of crops from at least 18 months earlier were being used by climbing weeds.  I must admit, I quailed because I just do not know if I could have coped with it.  But as it turned out, when the Chairman emailed me again, it was with great news! The plot I was getting, whilst pretty neglected, was a prime location, and though overgrown, it seemed less bad than the other one. The plot-holder was reluctantly giving it up, because of work commitments.  He’d kind of let the place go a bit but basically kept on top of it until probably mid-summer. That was long enough for a lot of weeds to move in, and crops that season to go over.  But so much better than the other plot!

Day One:

So in October, I rocked up to the Puriton Allotment Society AGM.  Florence and Will are partners in this venture so they came too.  I met the man whose plot I was taking over and he gave me his shed, key, water tank and all the stuff in the shed!  How sweet is that?  I have in turn promised him a box of veg now and then, in a rash flush of optimism.  I do hope I get some.

Week One:

 

Very weedy:

It has now been four weekends since we took ownership.  I am so glad we did not get the very overgrown one.  This is such hard work, I do not think I could have coped with the other one.  My allotment is at the top of a sloping field.  The plots at the bottom can flood in wet spells, even though they have dug drainage and a large pond.  My plot is right in the middle of the plots, with a field above it, in which I have the company of ponies and two pygmy goats.  The pond, which is right at the bottom of the field, is thick with bull-rushes and irises, wild birds and dragon flies.  Just up from here, the association has placed two picnic benches and planted some fruit trees around them.  It is pretty and I like it.

The Pond:

Picnic Area:

So far, we have dug a wide strip at the bottom end, near the shed, and re-claimed a load of strawberry plants that were choked with weeds; we dug them up and re-planted them after we dug this section over.  I think they may be old and unproductive, but I have a dozen young plants here that I will be moving there.  Will has been working on the compost heaps and we have tidied up all round the shed.  This is where I want a bench to go.

Then we started digging near the top of our plot so we could clear the ground and plant winter things.  This makes sense as it is higher ground so seeds and plants in there over winter will be less likely to be sitting in water-logged earth for weeks on end.  We have now planted three long rows of early, over-wintering broad beans and will plant three more rows in about a month.  And I am now preparing the next section to plant garlic which needs a winter in the  ground.  This needs to be in during December ideally. If I can keep going, I will also plant winter onions, which is a new crop to me.  The rest of the ground I will just turn over for now.  There is a very overgrown patch right at the top which I might put under black plastic for a few months.

Real Progress:

 

And more progress:

Then, in the spring, we will plant seeds for kale, brussel sprouts and broccoli, turnips, maybe carrots and lots of French and runner beans.  There is a rhubarb patch already.  I also fancy rainbow chard and Will wants to grow squash and corn.  The broad beans will be over in early summer in time for us to plant the French and runners there.  We also need to build cages for the greens as the ones I grew here this year were attacked by white cabbage butterfly – the caterpillars literally shredded the crop of kale in a weekend.  We grow organically so protection with the cage is the only way.

The neigh-bours (see what I did there?):

 

I have met a few of my fellow allotment-holders.  One lady gave me a bunch of beetroot; one man offered to rotivate the plot for me once I had the basic weeds out; one man showed me his simply enormous carrot and gave me lots of encouraging advice on how not to have to work so hard. Everyone is friendly.

Improbably Huge Carrot (man’s hand for scale purposes):

 

My shed, wheelbarrow, water tank and compost heap at the top of this picture by the way.  Also, it was nice that he didn’t think I was a complete weirdo when I said I needed a picture of the Giant Carrot; in fact, he suggested having his hand in the shot for scale.  Well, fair enough, he had just bounded over to me with it hidden behind his back, announcing that he had something amazing to show me.  I think I have found my people.  My people other than the knitters.  And the cavers.

One of the things I like best is the walk to and fro.  It is half a mile from our house, level and to the end of the village, down the old parts, Purewell and Waterloo are the roads I walk down.  Aren’t these lovely names?  I usually take the barrow so I can ferry the bags of rank weeds back for transporting to the tip, but once this is done I won’t need it.  The other thing I like is how isolated it feels, only half a mile from home.  There is often no-one there except me.  I tend to go twice or three times a week, for bursts of two to four hour work – and it is very hard work indeed.  When I am on the allotment, I don’t think about anything except the allotment.

I will keep you posted on my new adventure.

 

2016 Court Cottage Workshops

Saturday, November 7th, 2015

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The 2016 events are now live on the website.

They went live last night and the response has been amazing.  Half the dates are already full – thank you so much for your support.  So, Throncho knitting and Christmas Workshops now have waiting lists.  It is well worth asking me to pop you onto the lists as I often get cancellations or requests to move to another date.  Contact me to be added to a list for anything you fancy but might have missed.

In 2016, all the topics and projects are new.  New felting, the Throncho course, and also, Fairisle and steeking.  I am also offering two technical events so far, on continental knitting and Sock Anatomy.  The latter is a full technical day as a half-day is not long enough to fully dissect the top-down sock. Geeky fun!

Courses or new dates usually get added as the year progresses.  Ask me to add you to my email alert list.

I will also run any of the full-up courses again if the waiting lists grow.  Or, if you have a knit group or a bunch of knitting friends and you didn’t get on one of the courses, I will teach just for you (smiley face) if you have a group of 6 – 8, here or at your venue.

 

Yarn Shop Workshops in 2016

Wednesday, November 4th, 2015

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Heads up if you run a wool shop, or a knit group, I am now taking bookings for my one day workshops ‘away from base’ in 2016.  I love teaching in yarn stores or for groups, but due to time pressure I only accept about 8 – 10 external bookings a year now, so please let me know if you fancy offering a day with me in your shop!  I have decided the dates for my own programme now so I know when I am free to teach for you.

I usually teach subjects that I no longer teach at my own workshops, so there is no over-lap, but I have an extensive menu of topics and techniques for you to choose from.  I am happy to teach anywhere in the South West or within a reasonable distance by train or car; I am happy to teach in London or Birmingham too.

Spirit Mitts thumb and wrist

I teach a lot of project-based events, packed with technique so it’s not just about knitting a swatch.  Don’t get me wrong.  Swatches are fun, if you’re me, but one thing I have noticed over the years is that most people like to knit A Real Thing.  See, when you hire me, you get all that knowledge. You’re welcome.

Contact me if you would like to talk it over or see my exciting menu.

2016 Events Going Live This Week

Monday, November 2nd, 2015

I am now, finally, working on the site to get the 2016 events loaded.  Apologies for the delay.

I can confirm that we will be covering, initially:

  • A day offering a collection of three Thronchos
  • Intarsia
  • New Felting Landscapes – a felted bag
  • A Fairisle throw – steeked!
  • Starry Starry Knits:  a star-spangled beaded Denim throw.
  • And a Christmas workshop.

Later in the year, I plan to add:

  • Brioche knitting
  • Three New Thronchos
  • Chunky cosy cables.

Sign up for alerts if you are not already on my list.