When I plied the lollipop I had a bit of one of the white singles and a bit of the colored left over so I conducted a little test. I plied the remainder of the white with the colored and then the remainder of the colored onto itself so I could compare and see which I liked best. I’d like to eventually knit swatches with all three and see how those look as well.
I was intending to knit Tropicana socks next with some of Rose‘s sock yarn. I love the way it looks but all those increases and decreases are too much for my right hand at the moment. Some years ago I injured it and it’s never been the same. I added a jumbo flyer to my wheel this week and tried too hard to turn the screw thus irritating the old injury. I’ll knit something else with this and come back to the pattern later in the year when my hand is feeling better.
Daniel is off for the summer quite soon so I’m taking the advantage to spoil him a little. Most of the year I must be "mean mom" so it’s a nice change. He’d asked for biscuits but I was out of buttermilk so I looked for a scone recipe and adapted it to my likes then added some cinnamon chips. I think they were a hit.
4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1 cup butter, cut into pieces
1 cup milk
1 cup cinnamon chips
Preheat the oven to 425 F.
Combine the dry ingredients (except chips) in the bowl of a mixer. Add the butter and beat until the mixture is crumbly. Beat in the milk until not quite combined and then add the chips and beat just until they are well distributed.
Pat dough out on a floured surface and cut into 2 1/2" rounds. Transfer to a baking sheet. Bake 17 minutes or until golden brown.