The Quiet ThreadIssue No. 10 – A warm Christmas greeting – and a look ahead to 2026Stories from our home at 682.5 metres above sea level Dear friends, As the year draws to a close and the light grows softer, we wanted to send a Christmas greeting — and to wish you a peaceful […]
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December has arrived in the mountains with cold, clear days and a quiet snowfall. As we prepare for Christmas at home for the first time since 2017, we find ourselves slowing down, reflecting on a year of both joy and loss — and feeling deeply grateful for the community that continues to walk with us.
If you’d like to build the wooden Christmas tree from our latest video, you can now download the full PDF with all the measurements and angles.
A new mystery begins. Our 2025 Christmas Stocking Knit-Along starts on October 27 — a four-week journey filled with daily clues, colour, and a few surprises along the way. The pattern is free, the knitting gentle, and the yarns ready to be gathered.
From Edvard Munch’s colours to the mills of Transylvania — the story of how our new sock yarn came to life, one stitch and one idea at a time.
From ancient Egypt to the Norwegian mountains, socks have travelled far — carrying stories of warmth, work, and quiet invention along the way.
The story of our Christmas Balls begins in Paris in 2008, when a chance encounter at a fashion trade fair set us on a path we could never have imagined. What started with a crocheted tote bag and an unexpected order for 500 knitted baubles has, fifteen years later, grown into a worldwide tradition.
A meadow is never truly finished — only resting until the next season. Ours has taught us patience, rhythm, and the quiet joy of trying again.
On Carlos’ birthday, an old favourite returns from the archive — the Nordic Invader Mittens. Rested for many years, they come back renewed, blending playful memories with the quiet geometry of Norwegian colourwork.
This summer we stumbled across a Sicilian salad called Insalata Pantesca — simple, fresh, and endlessly good. It’s made with potatoes, tomatoes, olives, capers, red onion, and oregano, all dressed in olive oil. We’ve had it almost every day at home, and it’s become our new favourite way to use what the season gives us.