Cumberland
Are you ready to knit a pretty lace pullover? Now that we’re on the brink of summer, you’ll want to knit the Cumberland pullover, an elegant companion for beachside outings and events. Cumberland is 30% off in my Ravelry shop through Friday, June 3. Coupon code is HOMINY63.
Inspired by Grits? Really?
Believe it or not, this pretty lace pullover was inspired by good ol’ southern grits! (Skip to the end if you’re interested in learning to cook grits from Southern Living magazine.)
Standing at the cornerstone of all Southern food are humble grits. More subtle and delicate than the name implies, this simple corn staple comes from hominy which is related yet distinct from the common yellow corn used to make corn bread or polenta. Hominy is soaked in alkali to remove the yellow husk and germ, giving it a delicate flavor and a silkiness when cooked. At its best, hominy is scented with herbs like rosemary, lavender or herbes de provence and simmered slowly in cream rather than the commonly used water.
The Motif…See the tiny ears of corn?
I hoped to evoke this silkiness and delicate color with the Cumberland Pullover. It is simple, soft and tender with classic raglan shaping. This pretty lace pullover features an all-over lace motif that represents tiny ears of corn. Cumberland is humble in its restrained form and feminine in its details such as a wide neckline and naive garter edging.
Construction
Cumberland is worked from the bottom up so it makes for great travel knitting. Take along a sleeve or two or toss the simple body section into a project bag and go! There’s a little “pay attention” knitting when the pieces are joined and the yoke begins, but just enough to keep things interesting.
The Yarn
The soft silkiness of 100% merino makes Zitron Feinheit an absolute dream to knit and to wear. It’s perfect for a pretty lace pullover. This light fingering weight yarn boasts an incredible micron count of 16! Zitron is cashmere soft and has a glorious loft and springiness. The shade card is brave and gorgeous too!
Want to Make Grits?
Here are some tips from our friends at Southern Living magazine…and they ought to know!!
Salt your water. Cooked grits won’t absorb any more salt, so make sure to salt your water or mix salt straight into the dry grits mix before you start cooking.
Whisk it real good. 5 out of 5 food editors agree that whisking often (or almost constantly) makes for the creamiest result, since whisking releases starch.
Involve cheese. One of our test kitchen professionals says she makes sure her grits have cheese in them everytime. But look beyond the classic sharp cheddar! Parmesan and smoked gouda make for tasty alternatives.
Hold the whipping cream. Grits absorb water, broth, and milk much better than cream, so if you like yours with whipping cream, just add a touch at the end to smooth out the texture. However, our test kitchen recommends a half-water-half-milk, or a half-chicken-broth-half-milk mixture, depending on what type of meal you’re preparing.
Know your grits! The most important thing is knowing there are different kinds of grits. The ones you find at the supermarket are usually regular or quick grits. The difference between the two is just granulation – regular grits have a medium grind and cook in 10 minutes, quick grits are ground fine and cook in just 5 minutes. But the best, in our opinion, are stone-ground grits. If you’ve never experienced the fresh corn taste of stone-ground grits, the first intoxicating forkful will make you a believer. They are the kind preferred by purists, produced the old-fashioned way by grinding with a water-turned stone. They have a chunkier texture and retain a more natural and rich flavor, and take about 45 minutes to cook.
