Knit Socks On Straight Needles and a Crusty Bread Recipe

 I posted last week about finding an easy pattern to knit socks on double pointed needles.  After making several pairs, I popped over to the Barnes & Noble book store to browse sock pattern books.  Can you believe I only found one book!  But what a book it is!  Knit Your Socks on Straight by Alice Curtis!  Brilliant!  I have seen this book online and in book stores for quite some time, but never picked it up to flip through.  Big mistake!

 Beautifully written, easy to understand and tons of photos.  This is the first pattern in the book using worsted weight yarn you can find in your local Hobby Lobby, Michaels, WalMart or fabric store that sells yarn.  Alice shows you pics every step of the way.

 How cute are these little gingerbread people and snowmen?

 I adore these moccasocks house boots made with chunky yarn!

 Flip flop socks....whoduthunkit?  Use your sock or fingering yarn for these.

 I love these for St. Patricks Day!  A pair for you and a pair for your little leprechaun! 

Now, on to the bread.  This is the most awesome artisan bread I have ever made!  No kneading, no rising, no bread machine.  Crusty outside a with a chewy center.  If you follow Lucy at Attic24, you may have tried this already.  The only draw back is it must rest for 12 hours or more.  I put the dough together about 3:00 in the afternoon.  The next day at 3 in was in the oven.  The recipe states 12-18 hours but the 24 hours was just fine.  If you put up the dough in the evening, you can be baking the next morning.  The recipe is in American terms, but if you pop over to visit Lucy, she has the English terms for you.

Have a great week,

Sheila

Yarn tip:

Not sure which size to knit from a pattern?  Compare pattern measurements from your favorite sweater.

Bread baking tip:

You'll know when you bread is baked fully when the inside reads 195 degrees fahrenheit  (90.55 celsius) with a food thermometer.