The Wedding Shawl (39 page)

Recommended needle size (all US)

1 set US#4 dp; 1 24- or 32-inch #4 circular; 1 each 40- or 47-inch #4, #5, #8, #9, #10, #10.5, and #11 circular needles (Always use the needle size that gives you the gauge below; each knitter’s gauge is unique.)

Gauge

29 stitches/17 rows=4 inches in stockinette stitch on US#4

Approximately 5000 Czech glass seed beads size 8/0; stitch markers, yarn needle, rust-proof pins.

Strawberry Pattern
(Worked in the round over a multiple of 9 sts)

Bleeding Heart Pattern
(Worked in the round over a multiple of 12 sts)

Madeira Pattern
(Worked in the round over a multiple of 10 sts)

Directions

Using Simple Ring method (see
Pattern Notes
), CO 8 sts. There are 9 sts on needle, including loop formed at beginning of CO. Divide sts between needles and join to begin working in the round. After first few rounds have been worked, pull strand which forms beginning loop to tighten.

As number of sts increases, switch to shorter US #4 circular needle, then to longer US #4 circular needle, as necessary.

Section 7

Note:
While working Section 7, place beads randomly throughout. See
Pattern Notes
online RE: placing beads.

Finishing

Weave in ends, but do not cut tails. Immerse shawl in lukewarm water until saturated. Block center of shawl (sections 1–6). Block section 7 by gently spreading flat with hands, but do not pin. Border will not lie perfectly flat; edge should curl slightly. Allow to dry completely. Unpin shawl and trim yarn tails.

Pattern © 2009 Bethany Kok

Nell and Ben’s Grilled Lobster Tails with Orange Butter Sauce

For the first Friday-night dinner in
The Wedding Shawl
, Ben grills lobster tails for family and friends and bastes them with Nell’s special orange butter sauce. It’s a hit with all! (Serves 8)

8 6-ounce tails
2–3 sticks unsalted butter
2 tablespoons lemon juice
2 tablespoons orange juice
Grated orange zest from one medium-sized orange
Grated lemon zest from one medium-sized lemon
¼ teaspoon chili powder
1 tablespoon fresh ginger, grated
¼ cup chopped parsley
2 tablespoons capers (optional)
Freshly ground black pepper and salt to taste

Preheat grill to a hot temp. Oil grill racks lightly.

Melt butter in a saucepan over medium heat, and stir in the lemon and orange juice, zest, ginger, chili powder, capers, and parsley. Simmer until butter is melted. Add salt and pepper to taste.

Prepare lobster tails: Cut away the membrane on the underside of each tail, stopping when you reach the fantail at the end. Pull gently apart and insert a metal skewer lengthwise into each one to prevent them from curling up as they cook. Salt and pepper the tails and brush the meat side lightly with the warm butter sauce.

Grill the lobster tails shell side up for 10 minutes, then turn the tails over and spoon the butter sauce over the meat. Continue cooking until the meat is no longer translucent in the middle, about 8–10 minutes more. Ben says to watch the tails carefully so they don’t overcook.

Arrange tails on a platter, flesh side up, and serve with small bowls of the remaining butter sauce for dipping.

OTHER SEASIDE KNITTERS MYSTERIES BY SALLY GOLDENBAUM

Death by Cashmere
Patterns in the Sand
Moon Spinners
A Holiday Yarn