Looking for a lower-commitment project?

Loretta made this “Ieri” by Mara Licole with just one skein of La Bien Aimée “Allure.” Mara writes on her Ravelry page, “Ieri is the Italian word for ‘yesterday’. When you knit Ieri, I want you to remember the best of your yesterdays including the best lessons from your difficult yesterdays.”

Buy one skein of Allure here and celebrate all the yesterdays of knitting that it took to get to where you are today!

Loretta often makes models for our Flagship Store, and this “Day to Night” Cowl by Clinton Hill Cashmere is one that everyone stops to “pet.” It’s made with 2 skeins each of 2 colors “Bespoke” 100% cashmere.

“This yarn is amazing!” Loretta said. “Loved working with it–and the finished cowl is wonderful. Soft and warm, perfect to double wrap for a cold, windy day yet stunning as a longer decorative neckpiece. A win-win.”

We’ve put together a few on-trend color pairings for you.

Get yarn for your own cowl here. Also makes a super-special gift! 🎁

What’s next on Loretta’s needles? She’s casting on “Lineate” by Elizabeth Doherty. Enjoy stranded two-color knitting in its simplest form, and challenge yourself to try out unexpected color combinations. Lineate is a fun exploration of parallel and perpendicular lines—and there might even be a hidden bit of Fibonacci in those stripes!

You can replicate Elizabeth’s palette or create your own with our expansive, exclusive Tosh TML Tweed collection here. You’ll need 1 skein each of 3 colors.

Sheet Pan Greek Meatballs and Tzaziki

OK, confession time.

I made these with lamb. For years, I never ate lamb because as a yarn shop owner, it felt somehow sacrilegious. But y’all…I was missing out. You can make these with other types of meat, but just trust me…lamb is the way to go with this one.

Ingredients

• 1 1/2 pounds ground lamb, beef, or chicken (I use lamb)
• 2 shallots, chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh oregano, chopped
• 2 teaspoons sweet or regular paprika
• 1 tablespoon dijon mustard
• kosher salt and black pepper
• chili flakes
• 2 tablespoons extra virgin olive oil
• 2 medium sweet potatoes, cut into matchsticks
• 1-2 cups Tzaziki sauce (I found ready-made in the deli aisle)
• lettuce, tomatoes, avocado, and pitas, for serving, optional

Olive Dressing

• 1/2 lemon, halved
• 4 cloves garlic cloves, smashed
• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 cups mixed fresh herbs, parsley, dill, and or mint, chopped
• 3/4 cup pitted Greek olives, torn
• 2 tablespoons chopped pepperoncini
• 3/4 cup crumbled feta

Instructions

1. Preheat the oven to 425° F. Line a baking sheet with parchment.
2. Combine the lamb, shallots, parsley, oregano, paprika, dijon, salt, pepper, and chili flakes in a bowl. Coat your hands with a bit of olive oil, and roll the meat into 3 tablespoon size balls, placing them on the prepared baking sheet. Add the lemon wedges and garlic (for the dressing) to the baking sheet. Bake for 15-20 minutes, until the meatballs are crisp and cooked through on the inside.
3. During the same time, toss together the sweet potatoes with 2 tablespoons olive oil and a pinch of salt and pepper on another baking sheet. Bake 25 minutes, until the potatoes are crispy.
4. Meanwhile, make the dressing. Whisk together the olive oil, red wine vinegar, herbs, olives, and pepperoncini. Grab the meatballs from the oven, remove the lemons and garlic. Juice the lemons into the dressing. Chop the garlic and mix into the dressing. Add the feta.
5. To assemble, add Tzaziki and lettuce to a bowl. Top with meatballs and spoon the dressing over the meatballs. Add the potatoes and any other desired toppings. Serve with additional Tzaziki (of course!).

 Recipe as made by Shelley