Skirt in the Kitchen
If you don’t know it by now, I adore meat string. I don’t limit its use to one– tying up the legs and wings of a bird for roasting in the oven; I use it for many purposes, an all-purpose string. I like its color, its classic look, the elegance that it has in its simplicity, and I like its tough strength. It’s got 24 strands that make a single string. I favor it more than regular crochet thread and yarn. When you pick up a hot pan holding these in your hands to grab the handles, you can rest assured that you won’t get burned. If using hot pads made from yarn, you’ll have to double it, fold it over when needing to safeguard your skin. Make these in all sizes for your own use in the kitchen for the holidays, for roasting a ham, that famous turkey you’ll fix at Thanksgiving, or just for baking a sheet of cookies. Put them to good use.
It’s the basic crochet stitch, using a size-F/size-5 crochet hook. Begin with a single knot on the hook and go from there. My steps are as follows in the pictures from your left to your right, from top row to bottom row. Make sure that every strand is included when making each loop; they can tend to want to separate. Pull loop into loop. This really isn’t as time consuming as you’d think; you can do this watching a movie perhaps, whatever reason you can find to kill 2 birds with 1 stone so to speak. It’s a stress relief on those hectic days when you need a detour.
We’re still on the ‘woman’ Skirt in the Kitchen music theme… trying to wind down and get it finished!
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