On Friday morning I decided to try weaving again. So I put on the Cast on podcast by Brenda Dayne (btw, in one episode she talked about weaving using the Ashford Knitter's Loom! *^v^*) and started warping the beast. This time I used wool - the tangle I bought on line. This yarn is thick and coarse, and in some incredible colours. i decided to use different shades of red. After three hours I finished warping the loom and Robert came home from work, just in time to help me to even the tension on the rolls. I had to adjust some threads but it was nothing compared to the previous warping with linen thread!
In the evening I started to weave and very quickly got it how to keep the weft tension correct and end up with the even piece of fabric from the beginning to the end.
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Is it a table rug I made?
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No. *^v^* A shawl I'm going to wear at the medieval events with my Viking outfits. ^^ (please disregard my blah pale face)
It's 120 cm long, 50 cm wide, 100% scratchy wool and it took me six hours altogether to make (3 hours of warping and three hours of weaving and finishing).
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At least that's my first attempt at a Viking shawl. I think I'd like the shawl to be more variegated, so I'm warping the loom again today and I'll be weaving another piece of cloth with stripes.
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Look at the texture, I love it and I keep touching it whenever I go near it. ^^
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Other crafty news - I tried to unravel the sweater I bought second hand for its yarn, but after some struggle I gave up and got rid of it. The yarn turned out not what I thought it would be. It looked like a nice thick soft light cream/orangy thread (while still in a sweater form), but then it unravelled into a split two thin threads with a brown polyester thin core and some cream and orange pieces of roving attached to it, and it was really difficult to take it apart. So, I decided it wasn't worth an effort.
Straight from the Cauldron
How to
- remove the bones from 8 chicken thighs, fry them in a pan on some butter skin side down, add some salt, remove the chicken on a spare plate,
- to the same pan add: 1 big onion chopped, 3 cloves of garlic crushed, 1 cellery (sticks) sliced, some fresh thyme sticks, 1 can of tomatoes, 1 table spoon of sweet paprika, 1 table spoon of fish sauce, 400 ml of chicken stock; cook it for about 20 minutes stirring occasionally,
- cook the potatoes (about 12 - 14 medium size ones) and place them onto the baking tray, spray them with olive oil and salt,
- put the vegetable mixture in the middle of the baking tray,
- place the chicken thighs on top of the vegetables,
- add some more thyme leaves,
- put it in the oven and leave it there for 35 - 40 minutes (180 C).
Smacznego! *^v^*