✨it’s the alpaca-lypse 🦙
Don’t look now but it might be…
The Alpaca-lypse! 🦙
In this week’s Yarniverse LIVE!, hosted by Knit Stars Gaye Glasspie (@ggmadeit) and Louis Boria (@brooklynboyknits), there were so many great moments.
Louis gave us a sneak peek of his runway look for VK Live…
He talked about why he said “yes” to Knit Stars… (spoiler alert: “Why not?!”)
He opened up his project bag and showed us his “notion commotion” including his favorite stretchy stitch markers that looked like little hair ties…
And then he showed what he packs in his carry-on when he travels from Spain to the US, saying “I pack all my Barbara Walker books AND two needle sets, because I always think, what if there’s an apocalypse?”
So I asked, wait, wouldn’t that be an Alpaca-lypse? 🦙🤣
But seriously, all dad jokes aside…
It seems like lately we’ve heard of more yarn business closings than usual.
And while platforms like Ravelry and Instagram have helped many indie dyers and designers grow and thrive, many more are struggling to balance the demands of creation and running a business.
It can all feel a little alpaca-lyptic…and it makes me more sure than ever that the world needs the Knit Stars Yarniverse.
The Yarniverse (currently in a pilot program for our Club members and All Stars, but coming to a universe near you very soon) is our latest innovation and it’s unlike anything else out there.
It’s the connection, community and curation of our Masterclass Season drops, but all year round.
It’s the world’s biggest, virtual comfy couch, where knitters and crocheters worldwide can come together and celebrate what we do with our hands – and with our hearts.
In fact, when I first called up Louis and asked if he might want to join the Yarniverse pilot program as an advisor…
He said, “Shelley, I believe we’re going to look back on this day and realize it’s the day the yarn world reawakened.”
Why am I sharing all this with you today? What can you do about it?
If you’re not part of the pilot yet, get on the waitlist here for when it opens up to everyone.
Meanwhile we will keep innovating, making knitting and crochet more exciting and accessible for everyone, everywhere – especially the future generations.
May the Yarniverse force be with you, today and always. 🖖
+ Your Knit Stars Team
This week we’re spotlighting yarns from one of our favorite indie dyers, Terra of Mitchell’s Creations. We’ve got a project curated just for you no matter whether you’re a…
or all of the above!
If you’re a Sweaterer…
Mitzi just finished this “Felix Pullover” by Amy Christoffers @savoryknitting – the eyelet motif along the raglan increases is really eye-catching, and the sweater has just enough “crop” to make it trendy (and less spendy!)
You’ll need US 8 + 10 needles and 3 (4, 4, 5, 5) skeins of Mitchell’s Creations Bayou for finished sizes 39 (43 ½, 48, 52 ½, 57) in / 99 (110, 122, 133, 145) cm. Mitzi made hers in the colorway “ExpressEwe Bean.”
Choose your color and get excited to cast on here.
If you’re a Scarfer…
My free “Knit One, Drink One” scarf takes 2 skeins of Mitchell’s Creations Bayou and a size 9 needle. This one-row repeat mistake ribbed scarf is so easy to memorize, you can have a glass of wine while you knit it!
To get the pattern free with purchase of the yarn, just pop a note into the space provided when you check out.
Photo courtesy of Benjamin Matthews via Ravelry
If you’re a Mad Hatter…
This Pine Cone Bearer Beanie is such a fun, quick knit! Designer Benjamin Matthews writes, “The beanie is a simple design featuring moss stitch and a tree motif, using elongated slipped stitches to create a trunk. Worked in worsted weight, it knits up fairly quickly.”
“I’m currently on my fourth version and haven’t got tired of making it yet!”
You need just one skein of squishy, superwash Mitchell’s Bayou Worsted and US #6 needles to make the hat. Pattern is on ravelry.
If you’re a Socker…
How about making these supercute “Bottoms Up” socks by Knit Star Laura Nelkin? They’re worked from the toe up with a brioche toe and sturdy heel. It’s the perfect way to “dip your toe” into brioche! But if you’d rather not, the pattern also has a simplified version with a 2-color toe and ribbed heel.
Choose from our three custom kits built just for these colorful socks. Each kit contains a 50g skein and a contrasting mini-skein of Mitchell’s Creations Lagniappe Sock yarn (75% Superwash Merino, 25% Nylon). Find the “Bottoms Up” pattern by Laura Nelkin on Ravelry.
And finally, if you’re a Cowler…
Using 2 skeins of Mitchell’s Audubon DK, you can make this mid-season cowl by Kristel Nieves in just a few hours!
The stitch is easier than it looks – a simple, 3-stitch lace pattern. This stitch can look more difficult than it really is. You will see that it is quite simple when you try it.
Fun fact: Amaranto/Amaranth is one of the oldest crops in America and, most likely, in the world, since there have been archaeological finds in tombs of the Andean region dated as far back as 4000 B.C. Mayans, Incas and Aztecs used vast areas of their territories for its farming.)
Photo courtesy of Halfbakedharvest.com
Brown Butter Lobster Ravioli with Tomato Cream Sauce
- 3 lobster tails
- 1/4 pound uncooked shrimp, peeled and deveined
- 1 stick (1/2 cup) salted butter
- 2 cloves garlic, minced or grated
- 1/2 teaspoon crushed red pepper flakes, more or less to your taste
- 1/4 cup fresh parsley, chopped
- 1 teaspoon lemon juice + lemon zest
- 1/2 teaspoon kosher salt and pepper
- 1 cup (8 ounces) whole milk ricotta cheese
- 1 pound fresh pasta dough or 40 wonton wrappers
TOMATO CREAM SAUCE
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1/2 yellow onion, chopped
- 4 cloves garlic, minced or grated
- 1 can (24 ounce) crushed san marzano tomatoes
- kosher salt and black pepper
- 1 cup whole milk
- 1/4 cup freshly grated parmesan cheese, plus more for serving
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup fresh basil, roughly chopped
1. To make the ravioli. Bring a large pot of salted water to a boil. Add the lobster tails and shrimp and cook until the shells turn bright red and the shrimp pink, about 5-8 minutes. Remove from the water using tongs. Let cool and then remove the lobster meat from the shell. Finely chop both the lobster meat and shrimp.
2. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the garlic and crushed red pepper and cook another minute. Remove from the heat and stir in the lobster, shrimp, parsley, lemon juice, lemon zest, and a pinch each of salt and pepper. Add the ricotta cheese and mix to combine. Set the filling aside.
3. Roll your pasta dough into lasagna sheets. Place 1 tablespoon of filling one inch apart over half the pasta sheet. Brush around the filling with water to moisten and then fold the sheet over the fillings, pressing down to seal. Cut into squares. Be sure to keep the ravioli covered as you work to prevent them from drying out. Repeat with remaining dough and filling. Alternately, you can make the ravioli in a ravioli press, or use this wonton wrapper method.
4. To make the cream sauce. Heat the butter and oil over medium heat. Add onions and cook for 5 minutes, until fragrant. Add the garlic and cook another minute. Stir in the tomatoes and season with salt and pepper. Stir and cook over low heat for 15 to 20 minutes, stirring occasionally until thickened slightly. Stir in the milk, parmesan, parsley, and basil, and cook another 10 minutes, until warmed through.
5. Bring a large pot of salted water to a boil. Boil the ravioli in batches about 1-2 minutes or until they float.
Drain.6. Divide the ravioli among bowls and spoon the tomato sauce over top. EAT and ENJOY!
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