Turn inside out again and pick up 4 stitches in the middle of the boat with your double-pointed needle and attach the yarn for the mast.
Knit an I-cord for about 4.5 to 5 inches for the mast.
Push a pipe cleaner into the top of the mast. If it is difficult, push a long, thick wool needle down at the same time to guide the pipe cleaner. Trim the pipe cleaner once it has reached the base of the boat. Cast off the I-cord and sew the top closed.
Sail
4 mm needles
Cast on 12 stitches.
Row 1: Knit.
Row 2: Knit row, knit 2 stitches together at the end of the row (11 stitches).
Row 3: Knit.
Row 4: Knit row, knit 2 stitches together at the end of the row (10 stitches).
Row 5: Knit.
Row 6: Knit row, knit 2 stitches together at the end of the row (9 stitches).
Row 7: Knit.
Row 8: Knit row, knit 2 stitches together at the end of the row (8 stitches).
Row 9: Knit.
Row 11: Knit.
Row 12: Knit row, knit 2 stitches together at the end of the row (6 stitches).
Row 13: Knit.
Row 14: Knit row, knit 2 stitches together at the end of the row (5 stitches).
Row 15: Knit.
Row 16: Knit row, knit 2 stitches together at the end of the row (4 stitches).
Row 17: Knit.
Row 18: Knit row, knit 2 stitches together at the end of the row (3 stitches).
Row 19: Knit.
Row 20: Knit 1 stitch, knit 2 stitches together (2 stitches).
Row 21: Knit.
Row 22: Knit 2 stitches together.
Bind off.
Sew the sail onto the mast and sew in all ends.
For more about Linda and photos detailing the finishing of the sailboat, please visit: http://www.naturalsuburbia.com/2011/07/boat-knitting-pattern-tutorial.html.
Nell’s Easy Pork Tenderloin
(perfect for a wintry Sea Harbor night)
Serves six
Ingredients
¼ C good olive oil
¼ C soy sauce
¼ C packed brown sugar
2 cloves garlic, minced
1 T fresh grated ginger
3 T Dijon mustard
Kosher salt
Ground black pepper
3 pork tenderloins, about a pound each
Whisk together above ingredients and pour into a one-gallon sealable bag (or use an oblong glass dish and pour over tenderloins, then cover) and refrigerate overnight or at least 3 hours.
Preheat oven to 400 degrees.
Remove tenderloin from bag, discard marinade*, and pat dry with paper towels. Sprinkle meat with salt and pepper.
Heat 3 T good olive oil in ovenproof pan or skillet and sear all sides of the tenderloins until brown (about 3 minutes total).
Put pan/skillet in oven. Cook, uncovered, until meat thermometer inserted in the thickest part reads 140 degrees (about 10–12 minutes).
Transfer to a platter, cover loosely with foil, and let rest 10 minutes before slicing into ¾-inch pieces.
*Sometimes Nell adds ½ C white wine to the marinade, cooks it down, and serves it with the roast.
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