On Tuesday, I imposed upon my friend, Carol S., to help me dye some of my handspun yarns. I had four skeins: three that I’d spun from Lizzy’s fleece (from 2011), and one that I’d spun from a Cormo wool – alpaca blended roving.
Lizzy is a sheep who lives in
Duluth, and she’s a mixed breed: Romney, Corriedale, , and Ile de France. Her wool is not very soft, but it is
incredibly elastic. Perfect for socks. The Cormo-alpaca roving I got from my friend
Joanne Dufour. She raises alpacas. And she’d blended some of her alpaca with a
particularly special Cormo wool. See my
blog entry about it, June 23, 2010. This
yarn is yummy soft. Suffolk
Before I went over to Carol’s, I wound the Cormo-alpaca skein into a 4-yard loop. I wound the Lizzy skeins into 1 ½ yard loops.
Now, Carol is a marvelous dyer. And she has an impressive dye studio. And, well, I’m a color dunce. So, I really really needed her guidance in dyeing. I had some color ideas, but I did not have any of the technical know-how. Thank goodness for Carol!
Here are pictures of the process (not necessarily in order):
That last picture is of Carol.
In exchange for her help in dyeing my yarns, Carol requested that I make a particular garlic-cheese spread that she especially likes. Ingredients: butter, olive oil, crushed garlic, grated mozzarella, grated parmesan, chopped fresh basil, maybe some oregano, salt, pepper, and sriracha sauce. Spread it on slices of good bread and put in a hot oven for about 10 minutes. Yum!