Pattern: Leap Day Hat


Last month I was doing a little research on Leap Day, trying out a few ideas for a Leap Day knit. I discovered that gloves are a traditional Leap Day gift and at first I was excited, “Ohh I could totally design a pair of gloves!”. That is, until I read a bit further and realized why gloves are a Leap Day thing.


Apparently in some cultures Leap Day is sort of Sadie Hawkins-esque, where women are ‘allowed’ (‘scuse me?) to propose marriage to a man. Shocking, I know. Unclutch your pearls, dears. It’s about to get worse. Now, tradition says that if the poor spinster’s proposal is turned down by her lover, he must recompense by gifting her with a dozen pairs of gloves.  That doesn’t sound so awful… But why gloves, you ask?

The reasoning behind this innocuous gesture is really quite cringe-worthy. It’s designed to cushion the blow of rejection by allowing her to cover her hands, thereby concealing the fact that she has no engagement ring. To shield her from the scorn of the world knowing that she’s husband-less. It’s to cover her shame. (oh rly?)

And why so many gloves?  So that she has a pair for every month of a calendar year, because rejection is the humiliating sting that lasts. And lasts. Or so they say.  That little tale of woe kind of turned me off to the idea of Leap Day gloves. 😀  What can I say. I’m a rebel Dotty.  I unabashedly expose my naked ring finger for the world to see! I’m not saying that a husband is a bad thing, quite the contrary. I’m just saying there’s no shame in not having one either.

So in place of shame gloves- here’s a fetching hat! It’s unisex, too. It’s a fun little take on the standard 1×1 ribbed cap. The ribbed panel leans to the left while the ribbing continues in pattern over the whole of the hat.

$4.00 US for the downloadable pattern PDF on Ravelry.

Today through Sunday 3/6 get 29% off the pattern PFD at checkout with code: TAKEALEAP


Big huge thank you to the pattern testers in the Ravelry Pattern Tester forum! Besos!

Happy Leap day everyone!

As a bonus, here’s a little video showing how to do the m1pw (make one purlwise) stitch from our youtube channel, be sure to subscribe for more tutorials!

Pattern details-

Instructions included for both Beanie and Slouchy versions.

8.5in(22cm)wide, at bottom
finished weight – 45g
Suggested Yarn
Woolfolk FAR(100% Merino)
shown in #4 Pewter
142yards (130m/50g) per skein
For project: approximately 1 skein
Gauge in Woolfolk
13 stitches and 16 rows
per 2in(5cm)
k1, p1 ribbing un-stretched
swatch knit on US7(4.5mm)needles

10in(25.5cm)wide, at bottom
finished weight – 84g
Suggested Yarn
Purl SoHo Worsted Twist(100% Merino)
shown in Timeless Navy
164yards (160m/100g) per skein
For project: approximately 1 skein
Gauge in Purl SoHo Twist
11 stitches and 13 rows
per 2in(5cm)
k1, p1 ribbing un-stretched
swatch knit on US7(4.5mm)needles

6 stitch markers
darning needle for finishing

Suggested Needles
US7(4.5mm)double pointed needles



Snowed In: Teapot Cosy

20140203-091157.jpgSnowedInTeacosy2 After tromping about out in the snowy city- it’s not so bad to be snowed in when you have a lovely, cheerful pot of tea. This fun cosy is a quick and pretty knit to help you snug up in these cold and dark February days. It’s knit up in Cascade 220, which has a beautiful range of rainbow colors and is a true bargain at only about $9 a skein. You’ll need less than 90 yards of this so you’ll have loads left over for other cheery projects.

Snowed In Teapot Cosy on Ravelry $3.00 for the PDF knitting pattern

Tag your finished projects #florriemarie or #kniteatrepeat on Instagram or Twitter- we want to see them all! Happy knitting, Marie

Double Raspberry Pavlova


Perfectly pink meringue, sweet raspberry curd, fresh raspberries and tart creme fraiche are a wonderful marriage of texture and flavour in these little pavlovas. I have opted to make 6 mini pavlovas, however one large pavlova would work just and well and be equally delicious.

Serves 6

For the raspberry curd

6 oz raspberries (one carton)

2 egg yolks (save the whites for the meringue)

4 oz butter (1 stick)

6 oz Sugar

pinch of salt

In a pan over medium heat, whisk the egg yolks a little and quickly add all the other ingredients. Keep whisking until the butter and sugar is melted, keep this mixture moving or the eggs will scramble. Cook for another 8 minutes, stirring intermittently until the curd has thickened and coats the back of a spoon.

Pass the curd through a sieve to rid it of the raspberry seeds, and store in a little jar. The curd can be kept in an air tight container in the fridge for a couple of weeks.

For the meringues

2 egg whites

2 oz sugar

2 oz  sieved icing / confectioners sugar

Red or pink food colour

Heat the oven to 180℉.

Whisk the egg whites and a teeny tiny amount of the food colouring until the whites are stiff enough that they won’t fall if the bowl is turned upside down. Gently fold in the sugars.

Line a baking sheet with a silicon baking mat or a double layer of parchment paper brushed with a little oil.

The meringue can either be spooned out with an ice cream scoop or piped. You want to create a little indent in the centre either way.

For 6 mini pavlovas, I baked them for 1 hour, turned the heat off and left them in the oven for an additional 15- 20 minutes. A larger meringue will obviously take longer, set the timer for 1 hour 30 minutes and then check. If the tops are dry and crisp but the underneath still wet, carefully flip the meringues over, turn the oven off and leave, check every 10 -15 minutes. I like my meringues to have a little give in the centre.

Remove and let cool. These can be stored in an air tight container for 2-3 days.

Cream Topping

150ml/ 1/2 cup Heavy cream

75 ml / scant 1/3 cup Creme fraiche

Lightly whip the heavy cream and then stir in the creme fraiche. Set aside.

Assembling the pavlova

6oz fresh raspberries

1 oz dark chocolate

I like to crack the top of my meringues before filling them. It creates a lovely little nest to house the mounds of filling.

Spoon 2 tsp of the raspberry curd into the meringue nest, layer on a generous 2 tbsp of the cream, top with some fresh berries and grate on a little chocolate to garnish.


Enjoy, F.

Double raspberry pavlova pdf

Champagne Aubry

Vineyard: a Jouy-les Reims

Region: Chmpagne

Country: France

Vintage: NV


Importer: Skurnik wines

Grape: Torrontes

Alcohol: 14%

Price: $38.00


Fast moving medium small bubbles.


The light and fresh zest wafts up the nose and literally makes you mouth water and long to taste whats promised. Fresh apples, a little lime and faint toasty notes.


As promised, sharp and zesty, lemons, limes and granny smith apples provide a wonderful bite.

The second wave is a deeper flavour, toasty pastry and honey. The fresh apple develops into a delicious baked one in your mouth. The finish is so pleasant it seems to roll and roll around.


Strawberries and other ripe berries would pair wonderfully with this.

Florrie‘s footnote;IMG_8447

Bourbon Berry Pancakes


Yay for Pancake day, Shrove Tuesday, Fat Tuesday, Mardi Gras, which ever you prefer. Pancakes are such a wonderful vessel for experimentation, sweet or savory, breakfast or dessert, healthy or indulgent.

This is my little nod to the Mardi Gras festivities on Bourbon street. Not one for the kids, blackberries bathed in bourbon are a perfect combination nestled inside fluffy pancake envelopes and topped with a sugar crackling.

I have a nostalgic soft spot for Aunt Jemima’s pancake mix, so that is the batter I have used here. Feel free to tut and disapprove, and use your favourite batter or recipe. If you have a great from scratch recipe I’d love to try it.

Makes about 6


8 oz fresh blackberries

1 apple, you can omit the apple and double the blackberries or add in 8 oz of raspberries

Pancake mix

1 egg

3/4 cup milk

2-3 tbsp bourbon

1/2 cup maple syrup

1/4 cup sugar

cooking oil

butane torch

8 inch frying pan

Peel and core the apple, dice it into 1/4 inch pieces. Place the apple and 1 tbsp of water into a saucepan on a medium heat, put the lid on and gently cook until just tender, about 7 minutes.

Remove from the heat and drain any liquid, add the washed blackberries and pour over the bourbon, replace the lid and leave to macerate while you prepare the batter.

In a jug or bowl, mix together 1 cup of pancake mix, 1 egg and 3/4 cup of milk. Beat until all the lumps are gone. You may need to add a splash more milk, this recipe works best the batter is a little runnier and the pancakes aren’t overly thick.

Heat a little oil in the pan over a medium flame, coat the entire surface, I pour out any excess. Ladle in some of the batter, roughly 1/4 cup and swirl it around so it covers the bottom of the pan in a nice even thinnish layer. Watch and wait for the bubbles to form and pop before flipping the pancake over. You want it to be cooked, but still rather pale. Cook for a few more minutes on the other side. Slide onto a plate and fold in half. Repeat until the batter is gone.

Pour half of the bourbon from the fruit into a glass, and some apple juice and ice if you like, and you have a tasty cocktail!

Douse the fruit in maple syrup, spoon the mixture into the each of the folded pancakes. Sprinkle with sugar and use the  torch to caramalise it. Repeat the sugar/ carmaelisation until you have the desired crust.


Enjoy F.

Bourbon berry pancakes pdf

Valentine Hand Pies


I thought I would add a little Valentine’s twist to a favorite dessert that we make at the Flat. I usually make an open apple galette (similar to this blueberry one), but this time I wanted to condense the cute into little hand pie sized treats.

I know this may raise a few eyebrows- especially from Florrie!- but I am absolutely the worst when it comes to making pie crust from scratch. I have hot little hands, and I usually over knead and over work the dough and it comes out dry and hard and sad. So I cheat. That’s right. I’m a big fat cheater and I don’t care who knows it. Pillsbury ready made pie crusts are my dirty little secret. Don’t tell anyone, ok? But I do put in extra effort to make the little pies as pretty as possible! Redemption? I hope so. Here’s what you’ll need for the filling:

2 largish Granny Smith Apples, peeled, cored, and sliced thinly

Zest of 1 lemon

Juice of 1/2 lemon

1/4 tsp Ground Ginger

1/8 tsp Nutmeg

1 tsp Allspice

dash of Ground Clove

1/4 cup Granulated Sugar

1 tbsp Brown Sugar

1 package of Pillsbury Refrigerated Dough (two crusts)

1 egg

2 tbsp milk

2 packets of Sugar in the Raw Cane Sugar


Start by preheating the oven to 350 degrees F.

Wash, dry and zest the lemon, juice half of it. Pluck out any lemon pips and put the zest and juice in a large mixing bowl. Peel, core and slice the apples uniformly. You want them to be thin so that they cook evenly all the way through, but not paper thin or they’ll cook down into mush. I like to use my large slicer blade on my mandolin to get them really uniform.  Just watch your fingers please. Don’t be like me and slice the tip of your finger off. Ahem.

Add the apples to the mixing bowl, along with all the sugar and spices (yes you can add cinnamon- if you MUST) and mix it well. Set aside and prep your dough.

Lightly flour your surface and roll out the dough. Use a circular cookie or biscuit cutter to cut out rounds. I did two sizes, and I used the fluted side cause- cute, right?! Just make sure you cut two of the same size for each pie.

I also cut out a bunch of small circles using the fluted side, then I sliced each round like a pizza and the fluted edge made tiny little hearts for me to decorate the pies with.

Lay out the bottom half of your pies and put a heaping tablespoon of filling on each round. Try to keep it mounded in the middle, leaving a good amount of crust around the edge so you can easily seal it.

Wet your finger with a bit of water and run it along the edge of the bottom crust. Lay the top crust over the filling, matching edges, and use a fork to press the edges closed. I pressed the biscuit cutter over it once again to neaten up the fluted edges. Use a sharp knife to cut an X in the pie top. Wet one side of the tiny heart crust decorations and gently press them on top of the pies.

Line your baking sheet with parchment paper and lay each pie out on it.

Beat the egg together with the milk (you can use water if you don’t eat dairy) and with a pastry brush give each pie a good brushing. Lightly sprinkle some of the cane sugar on top of each pie. I like the cane sugar because it’s got big crystals and I think it looks very pretty after baking, but you can use table sugar too. Pop them into the oven and bake between 20-25 minutes or until they are a gorgeous golden brown and the filling is bubbling.


Cool on a rack. You can serve dusted with powdered sugar, a little ice cream or chocolate shavings, cheddar cheese, whipped cream (ummm how about a maple bourbon whipped cream?)- however you love your apple pie served. If you make them we would LOVE to see your pictures. #kniteatrepeat on IG so we can see your handiwork. Enjoy!