For the last few months, I’ve been saving a story I wanted to share with you. And now that filming of Knit Stars Season 10 is complete, and it’s just you and me here, the time has finally come. And given this week’s news, it seems especially important to share right now.

It’s about my favorite childhood book, “The Sneetches and Other Stories,” by Dr. Seuss.

When I was little, something drew me back to this book, over and over. I remember loving the unusually large size of the hardcover book. The goofy, lovable pear shape of the furry yellow Sneetches. And the fact that the book came with “other stories,” including the spooky “What Was I Scared Of?” featuring a personified pair of pants with nobody inside them.

But I think what really resonated with little-girl me was the underlying themes of The Sneetches. As a kid who was bullied and often felt lonely and out of place, I felt this book deeply, without fully understanding why.

And now in my 50s, living in today’s deeply divided America, doing the work I do to unite creative people worldwide through community, connection, and growth…

I find my mind wandering back to the timeless themes of The Sneetches more and more.

The Sneetches are furry yellow creatures that live by a beach. Some of the Sneetches are born with stars (yes, stars 🌟) on their bellies, and others are not.’

All book images from The Sneetches and Other Stories © Dr. Seuss. I bought a fresh copy because my childhood one is still at my mom’s house in Tulsa!

The ones with “stars on thars” really rub it in the faces of the star-less ones. They parade around. They preen. They refuse to socialize with or even acknowledge the star-less.

And then something really interesting happens. Slyvester McMonkey McBean rolls into town and offers the star-less a solution – for a price.

All they have to do is go through his Star-On Machine and presto! They will have Stars!

But then the original Star-bellies start to bellyache, worrying they will lose their privilege because everyone has stars. “No problem!” says McBean. “Just go through my Star-OFF machine!”

So chaos ensues, with stars coming off and going on and coming off again, until all the Sneetches are out of cash, and McBean drives off into the sunset much richer.

But wait! There is a happy ending.

The Sneetches got really quite smart on that day,
The day they decided that Sneetches are Sneetches
And no kind of Sneetch is the best on the beaches.

This is the thought that’s been surfacing for me, unbidden, all through the last six months of filming our 10th Anniversary Knit Stars Season…

The Stars aren’t “just like us.”

They ARE us. We are them.

Each of us is a creative being, made of stardust, made to shine. Each of us at times also feels lonely, othered, dismissed.

For my part, I’m putting everything I have into making something truly special – the 10th anniversary Knit Stars event of all Knit Stars events – to bring people joy, to remind them of their creative spark, and to know that they belong.

What might you do this week to help others who feel disconnected?

Every tiny act helps. Maybe start by sharing the book with a child you care about.

And if you are struggling, take time to find your peace. Knit. Crochet. Pray. Meditate. Snuggle a puppy. Eat ice cream. Watch your favorite film. Remember what makes you – and everyone else – human.

Have you seen? 

xoxo,

P.S. Enrollment for Knit Stars Season 10 opens September 28th. If you’re enrolled, thank you! And if you’re not yet onboard, you can sign up for a reminder when signups open, here.

It’s finally done!

Back in March, when I boarded the first plane to Vietnam for the inaugural filming trip of Season 10, I cast on a double-size version of my longtime pattern, “Rising.” Koigu dyed a special double-size version of their famous “pencil box” mini-skein fade sets just for the occasion.

And now, just after finishing the filming of 15 workshops…she is done! I’m calling it “Rising: It’s a Wrap!” And it’s so big, it’ll double as a lap blanket on future flights! 😅

(This pattern will be included as a bonus inside the Season 10 portal for all enrollees.)

This week, I cast on to make a crocheted bucket hat, inspired by one of London Kaye’s designs. But I wanted to make it with a different weight of yarn – this delicious blue by LolaBean Co that I picked up while filming with MDK in Nashville.

So I went on a search, and found the Frankie Bucket Hat by Toni Lipsey, and saw a version made by my friend, the Orange Queen herself, Gaye Glasspie.

I’m much less experienced with crochet than knitting, so I’m trying not to worry that so far it looks like a really pretty pot holder. Wish me luck!

Cumin Lime Shrimp with Ginger

After all those months of eating on the road (hellooooo pastries!), it’s been so nice to cook simple meals at home. I always forget about shrimp – they’re so easy and fast. I defrosted some shrimp from my freezer and had this on the table, al fresco, in 15 minutes. It was super yummy over some purple cabbage dressed with balsamic and olive oil. A cast-iron pan brought out extra brown bits for flavor. Enjoy!

Ingredients:

• 1½ pounds shrimp, peeled and deveined (16 to 20 shrimp)
• 1 teaspoon ground cumin
• Kosher salt
• 3 tablespoons olive oil
• 1½ teaspoons grated ginger
• 1 teaspoon grated garlic
• Pinch of red-pepper flakes (optional)
• ¼ cup lime juice
• 1 teaspoon lime zest
• 3 tablespoons roughly chopped cilantro
• Flaky salt (optional)

Instructions:

1. In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
2. Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that’s O.K. Repeat with the remaining shrimp and leave them in the pan.
3. Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic, and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn’t burn. Add the lime juice to the pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.