Friday, May 08, 2020


We’ve got our baby: Hamish Olwethu Myeni, a hefty 8lb 6oz, born this morning. The Zulu name means “ours”. His mother’s mother, my niece C., has only daughters, and his father’s mother, only sons; so I guess that’s a score for C. Everybody is very happy, anyway.







 Again, a day of little achievement (by me). Some Boccaccio and some Dante. More must be done this evening.

I had an email from the Ginger Twist Studio this morning. She is offering, among other things, a “mystery kit” – you say how much you want to pay, and whether you’re a knitter or a crocheter or what, and provide a word of inspiration, and she will choose a pattern and yarn and perhaps sundries for you. I am strangely tempted, although it would be absurd. Perhaps it is the duty of those of us who can afford it, to spend money with the small businesses which are so likely to disappear in this strange and dreadful world. “Edinburgh spring” would be my inspiration-word, although in fact that’s two.

From the sound of it, she might even cycle by and deliver the package herself. The wee shop is within (fairly strenuous) walking distance.

In delving into my stash the other day, I found the bag of oddballs from my Shetland Wool Adventure a year ago – apparently undiminished by the knitting of Dathan Hap Two. Perhaps I might think of a simple EPS sweater, striped. I don’t like Kate Davies’ Dathan dolman-sleeved pullover (and the time I saw someone wearing one, at the EYF last year, it wasn’t sitting properly on her shoulders). Meg re-told the EPS story in four successive issues of Knitter’s once, and I’ve kept the issues.

Sourdough

It’s all very mysterious. My starter is alive. It responds to being fed by producing lots of bubbles on the surface, which later subside. But it’s not spongy, and, more significantly, it doesn’t rise and fall, thereby indicating that it could leven bread. Christine, how’s yours? We’re now at six days. It ought to be ready. I am using plain flour from Sainsbury’s, because that’s all I could get.

18 comments:

  1. This comment has been removed by the author.

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  2. Congrats to you and your family Jean! A beautiful new baby makes the world a wonderful place to be. 💙

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  3. Anonymous7:40 PM

    Yes, so lovely to see new baby pictures at this time.

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  4. Congratulations to all! What lovely pictures :)

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  5. Hurrah for a new Hamish! I hope the virus will be gone soon so that you will be able to meet the young man in person. New life in a time of worry always lifts the spirits.

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  6. Congratulations on a fine new baby boy in the family!
    I, too, looked at the new Dathan Dolman and thought how poorly it fit on the shoulders, and how unflattering it would be for a bustline.

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  7. What a beautiful baby boy! Congratulations to your family for this wonderful reminder that life does go on. As my dear childhood relatives would say: mazel tov:)!!!

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  8. My soughdough starter is behaving exactly like yours. I have followed the instructions meticulously but like yours, it bubbles when fed but doesn't increase in size. It seems to have lost some elasticity too which was evident around day 3. Some websites indicate that it can take between 14 and 21 days depending on temperature, flour etc. so I'm not giving up yet. I'm using strong white bread flour in mine. I'm considering starting another one off alongside the first.

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  9. What a gorgeous, healthy baby boy ... congratulations all round.

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  10. Brilliant news about the baby!
    I'm not keen on that Dolman shape either, but there are some wonderful links to tweed weavers and kilt-makers on some of Kate's earlier posts about the collaboration project with craftspeople from Mexico.

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  11. Anonymous12:35 PM

    So glad to see that he is healthy. Gives one hope! Congratulations. Chloe

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  12. Wonderful news and photos! I look forward to seeing him wrapped in your knitting.

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  13. He’s beautiful. Many new babies are funny looking, but he’s lovely from the get-go.

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  14. =Tamar6:55 PM

    From what I've read, sourdough goes through stages. You feed it, give it time to become bubbling, and then use it at its peak. The rest goes quiet again. A site called theperfectloaf dot com says a consistent temperature is important, which is news to me but I haven't baked for decades. And of course anything takes practice.

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  15. Beautiful photograph of a highly photogenic family!
    I love how all the new babies are wrapped in the same stripey hospital blanket.

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  16. Welcome to this world. May 8 babies are the best. My son was born 40 years ago on the 8th in South Africa.

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  17. congrats to the parents of Hamish, lovely pics posted, Jean, best wishes to the new family. xxx

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    Replies
    1. sorry Jean, for some reason my name isn't being published, I am Enid Shaw, M/C England xx

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