Bootie Written Instructions http://crochet-mania.blogspot.com/2008/02/blog-post_24.html
Size F Hook
Round 1: 3 SC in 2nd CH from hook. 5 SC in ea of the next 5 Ch's, 6 DC in each of the next 6 CH's. 7 DC in last chain(toe). 6 DC in ea of next 6 CH's, 5 SC in ea of next 5 CH's. 2 SC in BEG SP, JOIN.
Pattern by Teresa Richardson
Crochet Baby Booty Toe Decrease - Slow Motion
Round 2: CH 3, 2 DC in same SP, DC in next ST, 2 DC in next ST. DC in each of the next 11 stitches. (Toe Increases) 3 DC in next ST, 1 DC, 3 DC in next ST, 1 DC, 3 DC in next ST, 1 DC, 3 DC in next. DC in each of the next 11 stitches. 2 DC in next ST, 1 DC in next, JOIN.
Round 3 & 4: CH 3, in the back loop, DC in each of the next 45 ST's. (46 stitches)
Cut yarn, Sew in Tails.
Booty Toe Top
Row 1: Work 27 DC evenly across toe with 4 decreases at toe center. Start with the decreases after about 9 double crochet. (23 double crochet after decreases)
Row 2: Evenly DC across 23 DC with 3 decreases at toe center. Start the 3 decreases after 8 DC. (20 DC after the 3 decreases)
Row 3: Turn baby booty wrong side out. HDC joining on opposite side with a SL ST.
Round 1: Ch 2, 31 HDC evenly around booty opening.
Round 2: CH 3 for first HDC, CH 1. Work 15 more HDC, CH 1 evenly around booty top. (16 HDC, CH 1) This will be the row for weaving in a tie or ribbon to tie booty.
Round 2 & 3: CH 4, DC in same ST for first V stitch, DC, CH 1, DC in next HDC for next V stitch. V stitch in each of the remaining HDC around, join. When rows are finished, cut yarn and sew in tails.
CH 70, SC in each chain, cut of yarn and sew in tail.
Weave the crochet tie or ribbon in-between the open HDC row.
Booty Toe Decrease - Slow Motion
Expand the description and view the text of the steps for this how-to video.
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No, it's not some old-timey dance step. Or something draped over the lights in a brothel. Chiffonade is a technique used to cut leafy vegetables and herbs into slender ribbons.
To complete this How-To you will need:
A chef's knife
A cutting board
A leafy vegetable or herb
Step 1: Wash vegetable
Wash the vegetable or herb, cutting off any stems that are still attached.
Step 2: Stack leaves
Stack a handful of leaves on top of each other.
Tip: If you're using basil, stack up about 8 leaves at a time; for leafy greens, stack about 3 leaves.
Step 3: Hold stack
Roll the stack up tightly and hold it horizontally on the board in front of you with one hand.
Step 4: Grasp knife
Grasp the knife in your dominant hand, holding the handle close to the blade with three fingers: your middle, ring, and pinkie. Curl your forefinger around one side of the blade while holding your thumb on the opposite side.
Step 5: Hold roll
Hold the roll with your non-knife-wielding hand close to the area you will cut.
Tip: Curl your fingers so that the tips are firmly planted on the roll and the knuckles point outward—in the food world, this is called the 'claw grip.'
Step 6: Slice on angle
Starting at one end, make thin slices with your knife at a 60-degree angle to the roll. Make the slices about 1/16 to 1/8 of an inch apart—creating very slender ribbons.
Tip: When cutting, be sure to keep your fingers tucked in from the blade and allow your knuckles to guide the blade across the roll.
Step 7: Add more greens
If you need more greens, stack, roll, and cut another handful of leaves until you have enough for your garnish.
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