This week has been so incredibly fulfilling…like watching a ten-year dream come to life.

Inside our Knit Stars Season 10 community, we’ve been releasing and new masterclass every day, and the feedback has made every mile, every zoom meeting, and even the kidney infection worthwhile. 😅

I know it may sound a little cheesy, but to know you provided a bright spot in someone’s otherwise difficult day…to know that you lifted someone up halfway around the world from you…

Well honestly, this is the stuff that makes life worth living for me.

Just wanted to say thank you to everyone who helped make Season 10 a reality…including you. 🙏

xoxo,

A little Knit Stars trivia for you…

Did you know that back in Season 1, the original plan was to have the Stars film their own workshops, with no lifestyle videos? 😱

It’s true! The original idea was more like the common “online summit” model. But then I thought, how much fun would it be to fly directly to the Stars, and film them in their own hometowns?

I could take my background in broadcast production, draw on my connections to amazing cinematographers and editors, and create some cinematic storytelling magic. ✨

There was just one little problem…I was terrified to fly over the ocean. Luckily, my brave daughter offered to fly with me, and a couple mimosas later, I was headed to film in Europe! And the rest is history. 🥂

Today, we often hear the comment, “I came for the classes, but I fell in love with the lifestyle videos!” The mini-documentaries that lead off each masterclass have become my personal favorite aspect of Knit Stars. Stars are more than a name on a pattern. They are fascinating humans with families, pets, deep curiosity and a tremendous range of talents and hobbies.

So I’m excited to share that for the first time, we are offering something new…

We’re calling it Knitflix: Season 9. It’s all of the lifestyle videos featuring our Season 9 Stars, strung together in one video experience. You can watch one at a time, or binge-watch the whole thing. And like all Knit Stars Seasons, you own it, and can watch it back anytime you need and injection of creative joy in your day, or just feel like armchair-traveling somewhere magical.

No workshops. No pressure to make or frog or finish.

We’re offering Knitflix: Season 9 for just $47 for a limited time. Click here to get it at this special intro price.

P.S. If you already own Season 9, we’ve added this for free to your Season 9 portal in case you want to watch all the lifestyles in a row with less clicking. Enjoy!

It’s a mystery! It’s just one skein! And it’s by Joji!

Joji is running her very popular annual knitalong featuring a one-skein crescent shawl pattern. Join the fun (for only $3!) here.

Isn’t this just the most sublime design?

The designer puts it perfectly: “Thoughtfully placed details, clean lines and simple construction is sometimes all you need.”

Find the Sabrina Sweater by SuviKnits here.

Photo credit: Food Network

Easy Oysters Rockefeller

This past week, I was re-watching one of my favorite series, “Be My Guest” with Ina Garten. She has famous guests over to her beautiful “barn” and cooks for and with them, in between intimate interview questions. On her episode with Stanley Tucci, she greeted him with her Easy Oysters Rockefeller.

Since moving by the Gulf, I find myself enjoying oysters a lot more often than when I was landlocked. But to be safe, I usually prefer them cooked. This recipe uses frozen, creamed spinach which I think is a genius touch! These would be a festive appetizer for the upcoming holidays

Ingredients:

• 24 very fresh oysters, on the half shell
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup finely chopped shallots (2 large)
• 1/4 cup Pernod liqueur
• Kosher salt and freshly ground black pepper
• 1 (9-ounce) package frozen creamed spinach, defrosted 
• 1/2 cup freshly grated Italian Parmesan cheese (2 ounces)
• 1/2 cup grated Gruyère cheese (2 ounces)
• Fleur de sel or sea salt, for serving

 Instructions:

1. Preheat the oven to 450 degrees F. Crinkle aluminum foil deeply on a sheet pan so it will hold the oysters level in the shells without tipping over. Nestle the oysters on the foil in one layer, making sure their juices stay in the shells.
2. Melt the butter over medium heat in a small (8-inch) sauté pan. Add the shallots and sauté for 5 to 6 minutes, until tender and beginning to brown. Add the Pernod, 1 teaspoon kosher salt, and 1/2 teaspoon pepper and cook for 2 to 3 minutes to reduce the liquid. Stir in the spinach and cook for 2 minutes, until the liquid is absorbed. Taste for seasonings.
3. Place 1/2 tablespoon of the spinach mixture on each oyster. Sprinkle the oysters evenly with the Parmesan and Gruyère. Bake for 6 to 8 minutes, until the spinach is hot and the cheese is melted. The oysters should be warm but not cooked through. Sprinkle with fleur de sel and serve hot on small plates with small forks.