🧶So GG, Casapinka and Joji walk into a yarn shop…
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Photo credit: “Lipstick” by Joji Locatelli
Photo credit: “Lipstick” by Joji Locatelli
“Lipstick” by Joji Locatelli is a simple, quick cardigan with a relaxed look and feminine little details.
It’s worked from the top down in one piece for minimal finishing. Mitzi finished hers in no time!
“Lipstick” as made and modeled by Knit Stars team member Mitzi
Joji chose a bold color for her lipstick to compliment her very neutral wardrobe. “I figured that if I still don’t dare to wear red lipstick, I might at least wear a very red cardi” she says! 💄
“Lipstick” is intended to be worn with 8” of positive ease, which is built into the sizing. You’ll need 4 (4, 4, 5, 5, 6, 6) skeins of Malabrigo Rios for sizes XS (S, M, L, XL, XXL, XXXL). It calls for US #7 and #8 needles and the pattern is on Ravelry.
Photo credit: KnitterNinjaShar on Ravelry
This “Cowboy Cowl” by Pam Powers has been in my wardrobe for years. It’s a really fun knit with just enough stitch variation to keep it interesting – suitable for advance beginners.
And it whips up really fast on US #8 needles with less than 2 skeins of Rios!
Photo by Pam Powers
The “Gull Lace Stitch” of this pattern is also used in the famous February Sweater from Elizabeth Zimmermann’s “Knitter’s Almanac.”
As one Ravelry user commented, “This is a GREAT pattern, thanks for sharing. I just started knitting my third one! Once you get the hang of the 2 lace rows the pattern is easily memorizable. Plus it’s the perfect baby blanket because it’s soft and warm, but breathable because of the lace. The lace also gives it a keepsake, heirloom appeal. Love it!”
You’ll need 3-4 skeins of Malabrigo Rios and size US #8 needles to make this blanket by Ingrid Aartun Bøe.
Photo credit: Ingrid Aartun Bøe
“Flax” by Tin Can Knits made and photographed by Knit Stars team member Loretta
Knit Stars team member Loretta is hedging her bets for a future grandbaby by loading up her hope chest with blue and pink baby sweaters. 😅
Make long-sleeved “Flax,” a free pattern by Tin Can Knits on Ravelry, with 2 skeins of Malabrigo Rios and US #6 and #8 needles. Bonus: It’s part of a learn-to-knit series that includes super-clear instructions and tutorials.
The pink sweater is “In Threes” by Kelly Herdrich, with a matching “Berry Baby Hat” by Michele Sabatier. Two skeins of “Rios” will make the smallest size sweater, and you should have enough leftover for the main color of the hat, which takes 75-100 yards total (including both colors).
Luke and I are on a real fish kick here in northwest Florida, and our new favorite is seared tuna. This simple recipe by Sylvia Fountaine fo Feasting At Home can be made in 10 minutes flat! It’s extra yummy with a side of a simple cucumber salad.
- 10– 16 ounces ahi tuna, thawed (sushi-grade) see notes
- 1 tablespoon soy sauce or GF liquid aminos
- 2 tablespoons high heat oil for searing- peanut oil, wok oil, avocado
- 3 tablespoons sesame seeds (black, or both black and white)
- 1 teaspoon granulated garlic powder (or onion powder)
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked pepper
- 1 teaspoon sugar
- 1 teaspoon dried Italian seasoning (or dried thyme)
- Mix the Sesame Crust ingredients together in a small bowl.
- Pat dry the ahi tuna with paper towels.
- Place ahi tuna on a plate, coat all sides with soy sauce. This will help the sesame spice adhere to the tuna.
- Generously sprinkle all sides of the ahi tuna with the sesame mix, pressing it down into the flesh. Coat the sides. Read through the rest of the directions before starting because the next part goes very quickly.
- The goal here is to get a nice golden sear on all sides without cooking the ahi tuna all the way through. HOT PAN is key.
- Heat a cast-iron skillet over medium-high heat, until very very hot. Turn your hood fan on. Place tongs, metal spatula and splatter guard (or lid) near the stove. When the pan is hot a flick of water should sizzle loudly. Once the skillet is hot, turn the fan on high. Add the oil and coat the pan and let it get hot. Carefully lay the tuna in the pan, pressing it down into the skillet with a metal spatula. Sear 45-60 seconds- checking the underneath by lifting one corner to see if it is golden. When deeply golden, carefully flip. If not golden, turn the heat up. Sear the other side, 60-90 seconds until golden. Sear the long edges using tongs to hold it upright.
- Place on a cutting board, blot if you like, then using a very sharp knife, thinly slice, and serve.
- At this point, you could also refrigerate up to 3 days, and serve this later, chilled. Either way is good.
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