Welcome to your first Shelley’s Sunday Yarns of 2026.

Some of you have been reading this newsletter for the past 20 years. How amazing is that? And while so many of those years have flown by in an absolute blur of projects and filming and family and growth…

This year I’d like to start out a little differently, by taking it slow.

I recently learned about a grocery store chain in the Netherlands that introduced a “slow checkout lane” a few years back.

While other supermarkets were busy making checkout as fast and efficient as possible (hello, self-checkout), the Jumbo chain decided to make a lane for people who wanted to chat. The hope was to combat loneliness and encourage connection.

Now, I’ll admit that most of my life, I’ve been someone who looks for the shortest line and the most efficient checkers. I’ve often hopped lines, trying to save a few seconds, all while juggling texts and to-do lists on my phone.

But these days, now that I live in a new community and am working to set down new roots, and because I usually work from home, I find myself relishing the smiles and friendly connections that can take place at the checkout counter.

So this idea of the “slow lane” really landed for me. And it reminded me of my travels this past year. Getting lunch at Norah Gaughan’s historic neighborhood store in New Hampshire where the local baker delivers bread each day…

…and gathering in the Lisbon yarn shop where Filipa’s friends brought homemade goodies and raised a toast to the filming of her Knit Stars Masterclass.

And the more I thought about it, I wondered if I could apply this “slow lane” thinking to my whole life in the New Year.

No more feeling that just because I start something, I have to force myself to finish.

No more planning everything down to the second.

More dawdling. More dabbling.
Less projects, more enjoyment.
Fewer surface connections, more depth.

So this slower energy is what I’m bringing into the New Year. You’ll see it reflected here in the newsletter, and in this year’s premiere masterclass Season of Genius as well.

I look forward to connecting with you each Sunday, bringing you a spark of joy, an inspiring story or two, and a reminder of how lovely it can be to spend a few extra moments in the slow lane.

xoxo,

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In years past, I’ve bought into the frenzy of attempting to hand-knit something for everyone on my list. But not this year!

Now that Christmas is over, I can finally show you the ONE gift I made this year – The Wandering Vine Cardigan for my daughter, Mallory.

It was just one gift, and it was a doozie, but I’m so happy with it. For one thing, when she opened it, her dad exclaimed, “That’s the most artistic thing I’ve ever seen you knit!” 🥰

Also, it was a project that forced me to slow down and enjoy the making. Even though it was super-bulky yarn that worked up quickly, I’ve been managing some pain in my thumb joints for the past year, so I had to go slowly to avoid re-triggering the pain.

And most of all, I loved the way the leaf motifs seemed to magically appear, just by following the soothing stitch sequences. When it was all knit, I followed the designer’s simple guidelines for adding some freehand color using surface crochet (a new-to-me technique, so fun!) and some Knit Collage Wildflower mini-skeins from my stash.

If I were going to make it again, I would make it in a lighter color so the leaf motifs show up more. But I’m glad I made the black, because I know Mallory will get a lot of wear from the neutral color.

You can get a kit to make your own Wandering Vine Cardigan (long version) here.

There are kits for a shorter version here.

And if you’d like to add the optional surface crochet embellishment, you’ll find Wildflower full skeins here and/or mini-skein sets here (the mini sets are fun for variety, but a single skein will totally be enough!).

Part of slowing down, for me, means savoring my materials a little bit more.

This week, I re-gathered my needles and notions that had wandered off into project bags and in between couch cushions, and tucked them gently “back to bed” in my Knit Stars Needle Keeper.

My Needle Keeper has become part of my more mindful making routine, along with taking time to chronicle my project before I start, and take progress photos along the way. These small steps help me slow down and savor every small step.

You can find our exclusive Knit Stars Needle Keeper (designed by me!) on sale half-off right here.

On my #7 needles: “Diamond in the Ruff” by Jojo Knits – my first sweater for Charles Barkley! 🐾

Photo credit: NY Times Cooking

Miso-Mustard Salmon
By Ali Slagle for New York Times Cooking

My #1 cooking discovery of 2025 was miso paste. It’s still amazing to me, how much this fridge staple can streamline my weeknight cooking. In this one-pan wonder, miso is combined with mustard to put a new spin on my standby salmon. Roasted cabbage adds a nice change from my usual broccoli or green beans. A winner!

Ingredients:

• ¼ cup white miso
• 2 tablespoons Dijon mustard
• 1 teaspoon Sriracha or sambal oelek (optional)
• 4 (6-ounce) skin-on or skinless salmon fillets
• Salt 
• 2 tablespoons sesame seeds (any color)
• 2 tablespoons neutral oil
• 1 pound green cabbage, cored and cut into 1-inch pieces, leaves separated

Instructions:

1. Heat the oven to 425 degrees. In a small bowl, stir together the miso, mustard and Sriracha (if using). Season the salmon all over lightly with salt, then set on a plate, skin side down. Coat the tops with about 2 tablespoons of the miso-mustard mixture (reserve the rest), then cover with the sesame seeds; set aside.
2. Heat the oil in a large, oven-safe skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Season with salt, stir, then spread into an even layer.
3. Add the salmon on top of the cabbage, skin side down. Roast until the salmon is cooked through, 8 to 12 minutes. (The salmon is done when a knife slides through it easily and the fish flakes, or when an instant-read thermometer reaches 120 degrees.)
4. Meanwhile, thin the remaining miso-mustard mixture with about 2 tablespoons of water until pourable. Serve the salmon and cabbage with a drizzle of the miso-mustard dressing.