I finally cast off the back yesterday.
It took longer than I expected because I had to decide how I wanted to do the hood on the front in order to determine how many stitches to allocate to each shoulder. I think I’ve come up with a great plan — I’m really excited and can’t wait to see how the front hood transition works.
I wanted to block the back before I cast on for the front. I needed to make sure it blocked out to the measurements I expected — and if not, come up with a plan for the front that would take that into account. Fortunately, it blocked out well and I’m good to go without any further mods to the front.
You may be wondering why I didn’t do any neck shaping. This is because the saddle will create that neck shaping. So, all I had to do was slope the shoulders a bit. I’m still a little concerned with how I’m going to attach the saddles to the pieces, but I have a long way to go before I get to try that out.
I only had 8 rows left on the back when I looked down and realized I missed crossing the center cable about 10 rows down. I knew if I didn’t fix it right away I might end up avoiding it for a while, so I knit to that point and dropped down that section and re-knit it. After a wet block I can’t tell (phew!)
pictures are hard
Getting pics of something as big and textured as the back wasn’t easy.
First, I placed it on my coffee table and propped it up with one of my all-time favorite cookbooks*. I got good lighting but I couldn’t keep the camera steady enough.
Of course, I couldn’t tell that in my viewfinder, so it wasn’t until I saw them on my screen that I realized I needed more pics.
Finally, the one that worked was propping it on the side of the coffee table and resting my camera on the step stool. It’s still not perfect though. You might be wondering why I didn’t just use the tripod. I’m wondering the same thing.
* My favorite cookbook — CookWise by Shirley Corriher. It’s no wonder this book got a James Beard Award for 1998 Cookbook of the Year. She doesn’t just give you good recipes, she explains why things work and don’t. In 1970 she divorced her husband and had to find a way to support her three boys. She’s a biochemist by training and was the cook at the boys’ school she and her husband founded, so she tuned to cooking. After 30 years in the food profession, she wrote Cookwise — teaching you things like how to determine if a recipe is appropriately leavened, and why you need to do things like cream butter and sugar a lot — it’s the bubbles! I love her approach. She gives us the knowledge we need to create great food on our own, and includes recipes for lots of staples like breadbaking, pie crust, cookies and cakes, cooking proteins (meats), and making non-lumpy sauces. And since it was published exactly 10 years ago today, I thought it was a sign that I should give her a little plug.