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Knitted Wool Vest – Splitstone Vest Pattern

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I recently finished knitting this brown wool vest.  The pattern, called Splitstone by designer Alicia Plummer. is available on Ravelry.   I used Rowan’s pure worsted wool made in England that I purchased at Fibre Space – a Yarn Universe in Alexandria, Virginia.  If you haven’t been to this wonderful indie store yet, you need to make a trip.  It is just a short Metro trip from Washington DC or any of the surrounding area if you are visiting. If you are a knitter, you will find yourself in paradise at Fibre Space!

This vest is knit bottom-to-top in the round.  I used US 6, 29″ needles for the ribbing and US 7, 29″ needles for the body, to obtain the 20 stitches and 28 rows = 4 inches gauge.   The torso is shaped starting where the bottom ribbing ends.

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After I was finished knitting, I washed and blocked my vest.  I purchased these blocking mats and pins at Fibre Space.

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What I love about this vest is that it is a fitted pattern, knit to fit my curves and it extends to my hips.  It fits me so well, it adds just the right amount of warmth for a cool autumn day or evening.  The deep chocolate brown goes with so many pieces in my fall wardrobe.  It matches my favorite food, chocolate, perfectly.  So I do not have to worry about staining my new vest.  Of course, if any food gets on my wool vest, I wash it immediately with Soak wash.  This is the best rinse-free laundry soap for delicate items, like woolens and lingerie.  I buy Soak at Fibre Space in Alexandria, Virginia.

I wore this vest often as an extra layer during windy days in Provence.  I love it over the bodysuits I’ve been sewing using Madalynne’s bodysuit, Simplicity 8435.  More about these in an upcoming post.  Here I am in Saint-Remy-de-Provence in my natural habitat, which is…you guessed it, eating and drinking chocolate in a tea salon.

20171109_091923582_ios-e1512563817593.jpgAnd now it is lunchtime in Saint-Remy-de-Provence.  If it wasn’t for my husband, you would find me at a patisserie or boulangerie indulging in another round of sweets, but instead we are eating pates au saumon fume, which I also love.  Apparently, per my husband, the four food groups are not cake, candy, ice cream and cookies.

P1000848Yes, another dessert… mousse au chocolat…this matches my vest!

20171109_113211553_iOSThe courtyard of the stone house, Les Deux Cypres, in Sanilhac, near Uzes.

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P1000536From the back.

P1000841As always, thank you for visiting my blog!  Merci et au revoir!

Baking

Fresh Peach Cobbler with Cinnamon and Vanilla Bean Ice Cream

Nothing says summer like peach cobbler made from fresh peaches, warm from the oven and served with vanilla bean ice cream!  I make this cobbler many times each summer when peaches are in season – it is so simple to make and the results are delicious.

Fresh Peach Cobbler with Cinnamon

Serves 6

Hands-on Preparation Time: 20 minutes

Baking Time: 20 – 25 minutes at 400 degrees F

Ingredients for Filling

  • 4 cups of fresh peaches, sliced (about 5 large peaches)
  • 1/3 cups of sugar
  • 1 T. cornstarch
  • 1/4 water

Ingredients for Biscuit Topping

  • 1 cup of all-purpose flour
  • 1/4 cup sugar
  • 1 t. baking powder
  • 1/2 t. ground cinnamon
  • 3 T. cold butter
  • 1 egg, beaten
  • 3 T. milk
  • 3 T. turbinado or white sugar, for sprinkling

Preparation

Cobbler can be made in an 8″x8″x2″ glass pan or a shallow glass dish of the same size, such as a pie dish.

Start by making the filling.  In a saucepan, combine the sugar, cornstarch peaches and water.  Stir and cook until thickened and bubbly.  Keep the filling warm while preparing the topping.

For the topping, mix the flour, sugar, baking powder and cinnamon in a bowl and whisk.  Cut the butter into small cubes  and add on top of the dry mixture.  Using a pastry cutter, cut the butter into the dry mixture until the butter is incorporated and resembles crumbs.  Mix the egg and milk together in a cup and add to the flour mixture.  Stir until the dough is just moist.

Transfer the peaches to the baking dish.  Spoon the topping in six mounds atop the hot filling.  Sprinkle with turbinado or white sugar.  Bake in a 400 degree oven for 20 – 25 minutes until a toothpick inserted into the topping comes out clean.  Serve warm with vanilla bean ice cream.

Bon appetit!

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Warm peach cobbler right out of the oven