About trimmings, I like the fact that in Italian we call "contorno" everything that is trimmings, food accompaniments. But we also call "contorno" an edging when it goes around a fabric (different from "passamaneria"), in my mind I visualise it as in a circle as around a dish, or, in a figurative sense for example, we say that hair are "contorno del viso" like embellishment of the face. I learned that also the word trimmings has the double meaning, for edging and food. Good to know 😄
About tatting, I picked again the ecrù (that is size 80, DMC), I'm having difficulties with colours (especially red thread) and then I go, to the more relaxing hue, like that one in the fan (see last post).
That one in the picture is from a pattern found in Priscilla #2, fig.13, trimming. I've changed it because I didn't like my first try, it was twisty that is chains didn't follow a plain path, even working with 2 shuttles. I thought that I should have came back to the shuttle and the ball because of the vintage pattern (1915), but strictly following the pattern I didn't like my tatting. In the same old book there's other patterns with the Victorian stitches sets, so I changed all normal chains with that kind of chain and I like it more. Then I cut away a repetition and it lay quite flat, except the first module that was tatted when I was still following the number of repetitions indicated.
What I will do with it it's not clear, even to me, yet. It's just the heat, though.
Lately I 've got back to the Bosa's filèt. I hope to finish it before the summer. (See the frame with my WIP here: spare wheels )
I've bought the book "Tatting Patterns and Designs" by Gun Blomqvist, a reprint issue, original was from 1988 but there are many 'vintage-style' patterns. I like it and probably I'll tat something from that soon.
Ciao,
Ninetta
Related posts (with finished tatting from Priscilla #2)