| October 12, 2025

🧶Don’t try to fix it…

BY SHELLEY BRANDER

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Happy Sunday!

Before I get into this week’s message, I want to make sure you know about the free live zoom event that’s today at 3pm CT. All 15 Stars from Season 10 will be there, sharing stories from their filming, and we’ll have some sneak peek clips and prizes too – including exclusive kits from this year’s upcoming Season premiere.

It’s free, but you have to register. You can do that here. See you then!

 

Now onto this week’s inspirational moment…

This is another one from my hot yoga teacher, Shannon.

 

But anyway, this week in class, Shannon said, “You don’t have to fix it. You just have to feel it.”

And man, this landed for me so hard.

As a lifelong, dyed-in-the-wool fixer/pleaser, I’ve really been working on becoming a better listener. Trying to just hold space for people when they’re sharing their struggles, rather than rushing in to try and fix it.

(I think this may be even harder for Yarnies like us…because after all, we are capable of fixing all kinds of sh*t! Dropped stitches, yarn barf…you get the idea.)

But my point in sharing this with you today, as we near the end of enrollment for Season 10, and prepare to celebrate the big Season Premiere together starting November 2…

Is that IF you’re one of those people who would love to enroll, but you’re telling yourself you won’t have the time to make all the projects, or watch every video…so is it really worth it???

My message to you is, you don’t have to fix it, or do it, or finish it.

You just have to feel it.

Just one of the Star’s documentary videos may hold the spark you’ve been seeking to light your creativity on fire, all over again.

I hope to see you inside this very special anniversary Season.

From my heart to yours,

P.S. Enrollment for Season 10, our sale on previous Seasons, and the Season 10 yarn sale all close this Wednesday, October 15th at midnight Pacific. Click here to join

Season 10 is so full of incredible quotes that will stay with you for a long, long time. Here’s another of my favorites…

Did you see that Knit Collage announced the winning designs for their fall knitalong? I’m especially partial to the Rodeo Vest design by my dear friend Amy Small and Sue Hislop. And that pillow is so cute!

Kits go on sale this Wednesday for one week only. You can peruse all the designs here (my affiliate link).

And yes, I’m joining in…but the design I picked is secret, for now! I’ll announce it when it gets revealed next Sunday. For now, here’s a sneaky peeky of my yarn (and the beautiful wrapping and extras that come along with a Knit Collage Knitalong. 💕

Photo credit: New York Times Cooking

Tomato-Ginger Chicken and Rice Soup

I love chicken noodle soup. And even more, I love when someone makes me chicken noodle soup! For that reason, I try to keep a homemade batch or two in the freezer, so I can run it over to a friend who’s got the sniffles.

So I was super excited to run across this zing-ier version of chicken soup as an alternative. I know chick’n’noodle has those magical healing properties…but this has gotta be in the same realm, what with the tomatoes and the ginger and all. And most importantly…it is easy and fantastic.

Ingredients:

  • 2 tablespoons unsalted butter, extra-virgin olive oil or virgin coconut oil
  • ÂĽ cup tomato paste
  • 2 tablespoons grated fresh ginger
  • Salt and pepper
  • 6 cups (1 ½ quarts) chicken broth
  • 1 to 1½ pounds boneless, skinless chicken thighs
  • Âľ cup long-grain white rice (unrinsed)
  • 1 pint (about 10 ounces) cherry or other small tomatoes
  • 2 tablespoons fish sauce or soy sauce, plus more to taste
  • 1 lime, cut into wedges, for squeezing
  • Toasted sesame oil or chile oil, for serving (optional)

Instructions:

  1. In a large pot or Dutch oven, heat the butter over medium. Add the tomato paste and ginger, season with salt and pepper and stir until the tomato paste is a shade darker and sticking to the bottom of the pot, 2 to 4 minutes.
  2. Add the chicken broth, chicken thighs and rice. Season lightly with salt. Bring to a simmer over medium-high heat, then reduce heat and simmer for 15 minutes.
  3. Meanwhile, chop the tomatoes until they’re roughly quartered (use a serrated knife if you have it). After the soup has simmered for 15 minutes, add the tomatoes and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, a further 10 to 15 minutes.
  4. Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Stir in the fish sauce. Season to taste with fish sauce (if flat) and pepper (if it needs more heat). Serve with a squeeze of lime juice and a few drops of sesame or chile oil, if using.

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