posts / 🧶Do you wanna go faster? 🎢

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🧶Do you wanna go faster? 🎢

The year was circa 1978.

It was my first time visiting Bell’s Amusement Park in Tulsa, Oklahoma. I was nervous to ride Zingo, the big wooden roller coaster. So I decided to work up my courage on an easier ride first.

“The Himalaya” was one of those rides where the cars fly around in a circle with a mild up-and-down wave motion. It started out nice and easy. Then the rock music in the background escalated in both volume and pace as the ride operator called out, “Do you wanna go fasssssster?” All the riders screamed YES and the cars flew around at a dizzying speed.

This experience came bubbling back up for me this past week, as I was preparing our next free Webinar on one of our most-requested topics, “How to Knit and Crochet Faster.”

If you’ve ever wondered if there’s a magic tip or trick to get through your project queue faster, this will be an hour well spent. I’ll be diving into all the tricks I’ve learned in my 40 years as a knitter, my 19 years as a local yarn store owner, and most of all, the tips I’ve learned from the 90+ brilliant Knit Stars I’ve had the pleasure of learning from over the past 10 years.

OK that’s a lot to pack into an hour! But I’ll make sure it’s fun and as always, we’ll have prizes.

Register for the “How to Knit Faster Webinar” here. It’s this coming Wednesday, August 28th at 1pm Central. And did I mention it’s free?

The webinar is part of the lead-up to the early release of our 3rd masterclass of Season 9. It features Hazel Tindall, twice proven The World’s Fastest Knitter in head-to-head competition. In Hazel’s workshop, you’ll get to virtually travel to Shetland, and learn from this true treasure of a knitter, how to knit authentic Shetland colorwork and lace.

If you’re not already signed up for the Season 9 Premiere, keep your eyes on your inbox this week to get early access to workshops from Carol Feller, Emma Fassio and Hazel, plus all of the other Season 9 workshops as they roll out this fall.

If you haven’t already, I really hope you’ll join in for what is turning out to be a truly magical and connective Knit Stars Season!

Starting this week, we’ll be sharing special screenings of some of our favorite modules and tips from previous Knit Stars Seasons.

This week, we’ve got a juicy preview from Summer Lee’s “Fun Fast Socks” workshop, where she goes into detail about her favorite methods, tools and materials for socks. She also reveals which specific method helps her go fastest! 💨

Click here to watch this special screening module from Summer’s Season 7 workshop, free for a limited time for newsletter subscribers.

Also heads up, all our single workshops have been on introductory pricing of just $47, but will be going up to regular pricing starting Sept 1. Now is a great time to collect them!

Click here to buy Summer’s sock workshop for just $47.
Click here to buy Åsa Söderman’s sweater workshop for just $47.
Click here to buy MDK’s “knitting joy” workshop for just $47.
Click here to buy Jeanette Sloan’s beading workshop for just $47.
Click here to buy Casapinka’s colorwork workshop for just $47.
Click here to buy Romi Hill’s shawl, lace and bead workshop for just $47.
Click here to buy Louis Boria’s hat workshop for just $47.
Click here to buy Beata Jezek’s color workshop for just $47.
Click here to buy Fatimah Hinds’ cable workshop for just $47

“Tipsy Tee” by Chelsea Heranik

Sunnie just finished test-crocheting her “Tipsy Tee,” a new design that just debuted Friday from Season 8 Star Chelsea Heranic @knittingtipsy 💖

“I haven’t blocked it yet and still need to sort out what kind of split I want on the side but I am SO HAPPY WITH ITTTT,” Sunnie said.

“It’s SO beginner friendly and very customizable! Length, depth of V (in front or back) armhole depth, and slits on the side are all up to you! I made mine out of La Bien Aimée Felix for a tighter gauge and LOVE the result. If you are looking for a meditative project that really results in an amazing, wearable product, you have to check it out!”

Find the Tipsy Tee here.

 

 

 

Chicken Piccata

This past weekend, we spent a lazy Sunday morning watching Rachel Ray’s cooking show from her farmhouse in Tuscany. I was watching her make Chicken Piccata and suddenly it hit me…I love Chicken Piccata. I always order Chicken Piccata in restaurants. But I’ve never made Chicken Piccata!

I’m sure there’s an amazing Rachel Ray recipe out there somewhere, but instead we found and made this extra-easy version from SaltAndLavender.com – and it was a winner! It’s going on our weeknight rotation, and I’m betting it winds up on yours too. Make plenty because the leftovers reheat really nicely for lunch the next day.

Ingredients:

  • 2 large chicken breasts
  • Salt & pepper to taste
  • 1/4 teaspoon garlic powder
  • Flour (for dredging)
  • 4 tablespoons butter divided
  • 1 tablespoon olive oil
  • 1/4 cup chicken broth or dry white wine
  • 1 tablespoon lemon juice + zest of 1 lemon
  • 1 tablespoon brined capers drained
  • 1/2 cup heavy/whipping cream
  • Garnish (optional) chopped parsley and/or freshly grated parmesan cheese

Instructions:

  1. Slice the chicken breasts lengthwise (I butterfly then cut in half) to make 4 thinner cutlets. Trim off any fat. Season the chicken generously with salt & pepper and sprinkle with garlic powder. Coat the chicken in flour.
  2. Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat.
  3. Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden. Transfer the chicken to a plate.
  4. Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any browned bits.
  5. Stir in the cream and return the pan to the heat. Once it’s bubbling again, add the chicken back into the pan. If you want to make this recipe without cream, increase the chicken broth to 3/4 cup.
  6. Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking (you may need to turn down the heat a bit if it’s bubbling furiously). If the sauce thickens too much, add more broth.
  7. Garnish with freshly chopped parsley and/or parmesan cheese if desired.

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