I come from a family of knitters. Our family lore includes a story about my mother and maternal grandmother knitting at the movies, with my 10-year-old mom doing the “easy” parts, and passing it to her mother for the sleeves and shaping. And the fact that my grandmother volunteered to knit the less popular dark blue sweaters for the Navy instead of khaki sweaters for the Army. It didn’t matter to her because she could knit in the dark.
So when I finally decided that it was time for me to learn to knit, it was a little overwhelming. I took some books out of the library, one of which said to make your projects with the best yarn you can afford because the results will be better, and you’ll be more pleased with the finished product. That resonated with me, because it’s exactly what I say about food. Continue reading