Shaka Banga
It’s hot here today. The laundry smells like wet wool, because I have many pairs of handknitted socks hanging up to dry 
I am stressed out of my mind at work, a situation not helped by the resignation of one of my most valued co-workers. I have a brand-new workshop to give this week and I haven’t finished writing the content yet - it’s all in my head but not yet down on paper to prompt me in case I dry up while I’m doing it. So I am stressed and a wee bit grumpy. And I’ve got a bruise on my left index finger from “helping” the needle through tight loops when doing SS2Ks. Dammit!
Anyway, here’s my latest for the Southern Summer of Socks challenge: Shaka Banga.
Pattern is Garter Rib from Sensational Knitted Socks; the yarn is Stone Barn Fibers in ‘Poison Ivy’ colourway purchased from The Loopy Ewe. Needles were 2.5mm KnitPicks circulars. I knitted these on the train and part of one of them under the table at a work lunch They’re on 60 stitches (I fudged the pattern a bit), toe-up with the usual gusset heel.
Why Shaka Banga? That’s my favourite pizza, from Shagy’s in Elwood. It’s a spiced lamb pizza with red onion, jalapeno peppers, yoghurt and HEAPS of fresh spinach. The edges of the spinach sometimes get a little black, and the result looks a little like these socks
