Squishy Bathmat

Materials:

6mm crochet hook
4.5mm crochet hook
Worsted weight cotton yarn
Tapestry needle (for weaving ends)


Pattern (written in US terms):

With the 6mm crochet hook, chain 57, turn.
Change to 4.5mm hook.
Row 1: Starting in the 3rd stitch, DC 55 across. Turn.
Row 2: Chain 7, slip stitch into the back loop of the stitch. Repeat across. Chain 3. Turn
Repeat rows 1 & 2 until the desired size.
You can also change colors for the striped look. Just make sure you account for the fact that each "row" on the rug is actually two rows of work. For instance, in the rug below I used Purple for the starting chain and rows 1-13, then I switched to white for rows 14-19. After that, I used blue for rows 20-31, and so on until the rug was the width I wanted.





The Wordy Bit

Okay, this one is a bit funky looking in print. However, it makes a fantastic shag carpet style bathmat. I've made some for the bathrooms in my home, and a year of washing, using, and family (including cats)--they're still in great shape! I used Lily Sugar n' Cream yarn, as well as Bernat Handicrafter. Both are great cotton yarns to use for household projects. I'm even testing out a variation of this pattern. It's 5" squares in different colors mattress-stitched together. (I'll keep you updated on that one, but here's a sneak peek!)
To be perfectly honest with you, these squares have been sitting idle for almost a year. I have no idea when I'll get back around to them!
You can also go length-wise with the rows to achieve a horizontal stripe effect, like this:

As a reminder, this site does contain affiliate links, and I will make money from qualifying purchases.

Comments

Post a Comment

Popular posts from this blog

Pandemic Brouhaha

    The Wordy Bit Oh, darlings, this one is allllll wordy bit. I might throw in a picture or two, but it's mostly me just touching base with you since I haven't posted in five months! Five months! Can you believe that? I find it hard to believe, but then again, with everything going on in the world....the days have blurred together. Like, bad. Oof, the holidays were a mish-mash of placating kids who wanted to travel and see family, distracting myself from the fact I didn't get to see family, trying desperately to carve out some "me" time, convincing the littlest one that it's okay to take a break from school, convincing the teen that it's necessary to continue school, cooking, baking, juggling new schedules and ways of life....see where I'm going with this? Our lives were hectic last year, and that's putting it mildly.  This year, we know more or less what to expect from the coming months. More of working from home and staying in; more eating in an
Read more

Super Easy No Churn Strawberry Ice Cream

Image
All You Need: 1 1/2 - 2 lbs strawberries, fresh or frozen (hulled and halved) 1-2 Tablespoons white, granulated sugar 2 cups heavy whipping cream 1 can (14 oz) Sweetened, Condensed Milk 1-2 teaspoons vanilla some sort of storage container, 7 cup capacity freezer food processor or blender a hand or stand mixer helps, too What You Do: First things first, we need to heighten the flavor of the strawberries while also removing the majority of the water from them. I do this in a two-step process:  I started by mixing my strawberries (I've used fresh and frozen) with sugar and placing them in the fridge to macerate. With fresh strawberries, this process can take 8-12 hours (or up to 24). With frozen strawberries, you're also wanting them to thaw, so it's best to give them a full 24 hours.  After they have sat in sugar for 24 hours, drain them as much as possible. But do not rinse them! And blend them in a food processor or with a blender. I have blended them
Read more

Sugar Free Spicy Pumpkin Pie

Image
   All You Need: Pumpkin Filling 15 oz. pumpkin or squash puree (A single can of Libby's works for me) 12 fl. oz. Evaporated Milk 3 large eggs 3/4 cup Splenda (the loose cooking stuff in the large bag, not the packets) 1 rounded teaspoon cinnamon 1/2 teaspoon salt 1/2 rounded teaspoon ground ginger 1/4 rounded teaspoon ground cloves A generous pinch of ground black pepper Pie Crust I rarely make my own. I use a pre-made store-bought favorite. But feel free to make your own. Make enough to line the bottom of a 9 inch pie plate. Do not blind bake it! Oven 9-inch pie plate 2 mixing bowls (a large one for the pumpkin and a small one for the spices) Mixing implements What You Do: Preheat oven to 425°. Line pie plate with pie shell. Set aside. In a small bowl, mix the Splenda, spices, and salt until well combined. This mix should be very fragrant. In a large bowl, crack and beat the eggs. Then, gentle stir in the pumpkin and spice mixture until well combined. Gradually add and gently sti
Read more