Maybe you got flowers… maybe you even got to sleep in this Mother’s Day. But did you get your deepest desire… more time with your favorite passion, learning from the best of the best?  💫

Our once-yearly, Earlybird Sale on Knit Stars Masterclass Events – the upcoming fall Season AND all the previous Seasons – ends at midnight Pacific TONIGHT. Earlybirds save $30 on each Season – so it’s the best time to treat yourself.

Reserve your seat for Season 6, and you’ll have workshops to look forward to from all these Stars…

Ambah O’Brien (yarn partner: Moondrake Co.)
Casapinka (yarn partner: AT Haynes House Yarns)
Dana Williams-Johnson (yarn partner: The Wandering Flock)
Felicity Ford (yarn partner: John Arbon Textiles)
Jacqui Fink (yarn partner: KPC Yarn)
Jeanette Sloan (yarn partner: The Urban Purl)
Jennifer Berg (yarn partner: The Farmer’s Daughter Fibers)
Kaffe Fassett + Brandon Mably (yarn partner: Rowan)
Louis Boria (yarn partner: Five Borough Yarns)
Nina Machlin Dayton (yarn partner: Wonderland Yarns)
Vincent Williams (yarn partner: Kenyarn)

When you purchase Season 6 as an Earlybird, you also get first chance at the optional yarn kits.

Learn more about the Stars and sign up here!

When is a sock kit NOT a sock kit?

When it’s a free pattern for a color-drenched cowl, made with a Lagniappe Sock Kit from Mitchell’s Creations!

Each kit contains a 50g skein of main color and a mini for a fun pop of color – perfect for the “Cusp of Spring” cowl by Knit Locally (it’s free on Ravelry!). Knit in the round, this simple lace cowl is eye-catching and full of spring energy in Mitchell’s Colors.

Or if you’re in the mood for some socks to put some spring in your step, this kit is also perfect for Laura Nelkin’s “Bottoms Up” socks! They are worked from the toe up with a brioche toe and sturdy heel that combines corrugated ribbing with brioche detailing. This is the perfect way to dip your toe into brioche!

If you’re looking for a more relaxed sock knit, the pattern has a simplified version that features a two color toe and sturdy heel with corrugated ribbing. You got this!

Choose your kit here.

Looking for a super-comfy, super-wearable summer tee in colors that will make you smile?

Check out Tina Tse’s “Sun and Solace Tee” – it’s made in an easy slip-stitch for the colorwork look without all the work 🤗

Tina collaborated with Oklahoma’s own Rachelle of Moondrake Co. to create this kit – a Merino Linen blend in colorways “Candyland” and “Juicy.”

This top is designed to be worn with 0-8″ of positive ease, and this inclusive pattern is written for 20 sizes, with the finished bust measurement ranging from 28.5-68.5″.

Purchase the yarn here, cast on and GO! You’ll be wearing it – and smiling – in no time.

(PS – Tina Tse and Moondrake Co. are a great team – and they’re teaming up again for our Q2 Knit Stars Club kits. 🤩  Club sign-ups will be opening soon… join the Club waitlist here!)

O·O·A·K:
/one of a kind/ 
Noun: A special limited edition Madelinetosh color that cannot be duplicated. A truly unique and rare shade no one else will have.

Oh My Tosh. MadTosh is coming to Loops on Wednesday, May 12 for two hours only – 11 AM – 1 PM. At this fun in-store-only event, you will have an opportunity to pick up unique One Of A Kind MadTosh shades across several of their most popular bases (TML, Tosh DK, Tosh Vintage, Unicorn Tails, and more!).

Please join us on Wednesday from 11 AM – 1 PM for this fun Madelinetosh experience!

Extra Vegetable Fried Rice from Cookie + Kate is a more interesting take on take-out vegetable fried rice. It’s as flavorful as it is colorful!

Play around with a variety of vegetables – most work well as long as they are cut into very small pieces.

Ingredients:
1 ½ teaspoons + 2 tablespoons avocado oil or safflower oil, divided
2 eggs, whisked together
1 cup chopped white onion
2 medium carrots, finely chopped
2 cups additional veggies, cut into very small pieces for quick cooking
¼ teaspoon salt, more to taste
1 tablespoon grated or finely minced fresh ginger
2 large cloves garlic, pressed or minced
Pinch of red pepper flakes
2 cups cooked brown rice (*see notes!)
1 cup greens (optional), such as spinach, baby kale or tatsoi
3 green onions, chopped
1 tablespoon reduced-sodium soy sauce
1 teaspoon toasted sesame oil
Chili-garlic sauce or sriracha, for serving (optional)

Instructions:
1. Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 ½ teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.

2. Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.

3. Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked and turning golden. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.

4. Use a big spatula to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and turning golden on the edges.

5. Add the greens (if using), green onions, cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the soy sauce and sesame oil.

6. Divide into bowls and serve immediately. Try with chili-garlic sauce or Sriracha on the side! Leftovers store well in the refrigerator for 3 to 4 days.

*NOTES
You can use freshly cooked rice if you spread it onto a large tray and let it cool for 5 to 10 minutes first (this gives it a chance to dry out a bit so it doesn’t steam itself in the pan). Day-old leftover, refrigerator rice is great, too!