Meet Lavender Lune Yarn Co. 💜
Operation Constellation has begun! 💫
Our big move to our new location at Center One / 35th + Peoria in Tulsa is coming up August 23rd! We’ll be in the process of moving for several weeks, with the goal of a “soft opening” a week or two before our Grand Opening weekend October 1-2.
And if you’ve ever moved homes, you know that now is the perfect time for a SALE! 😅
We’ve put bunches of our favorite yarns and goodies on sale 30-50% off here.
Plus, today through Wednesday, we’ll add a new, *very special* one-day-only deal at 50% off! And we do mean special…
Today’s *one-day only* 50% off deal is our entire collection of WoolAddicts yarn. We have eight bases of hand-dyed cotton, merino, and alpaca fibers – from fingering-weight all the way up to super-bulky.
Sam, a home-schooling mom in the north Minnesota wilderness, is in love with nature and all of the colors it has to offer. When she picked up her needles after a fiber hiatus, she realized she wanted to create colorful fiber with what she had in her own backyard.
And the Lavender Lune Yarn company was born.
This month’s featured pop-up shop is chock-full of the color that springs from Sam’s imagination, and the Persimmon Branch shawl by Tif Neilan is a perfect project to showcase her vivid palette. Persimmon Brand is modeled above on lovely Loops Trooper Beth.
Find the pattern on Ravelry, and click here to see the spectrum of Lavender Lune yarns.
In every maker’s life, there is a magical moment when our projects are elevated and suddenly they go from homemade to handmade.
You get stopped in the coffee shop and asked, “Where did you get your sweater?” With a knowing smile you get to respond “I made this.”
These are the moments that Season 1 Knit Star Julie Weisenberger of Cocoknits can help you achieve.
As a knitter who got her start in the ready-to-wear industry, Julie has mastered the art of creating tailored pieces, and she happens to be the newest Star to be featured in a standalone Quick Stars short course!
Julie will teach you to take your knitting to the next level – along with other skills and techniques from her popular Season 1 workshop – that you can watch now, own forever, and refer to again and again.
Here’s a preview of what you’ll learn..
-Top-down, seamless sweater knitting
-English tailoring for a more finished look
-How to practice skills on an adorable baby sweater
-A great worksheet to help you customize to your shape
-Brilliant tips to neaten up sloppy purl stitches
-Beautiful increases designed to mimic “ready-to-wear” shaping
If you don’t yet own Knit Stars Season 1, be aware that today’s the last day to add this popular course to your Knit Stars library for only $77 – our lowest short course price ever.
At check-out you’ll also have a chance to purchase the full Season 1 at a special sale price, before it goes into the vault at the end of 2021.
Grab the sweater skills short course on sale here.
We are huge gnocchi fans at my house, and also huge fans of easy, one-pan dinners! This delish recipe from The Food Charlatan is simple, quick, and satisfying.
1 (16 ounce) package gnocchi*
2 packages (2 dry pints) of cherry tomatoes, any color
1 (12 ounce) tub marinated mozzarella** (save the oil!)
2-4 cloves garlic, to taste
Fresh basil, to garnish
Fresh Parmesan, to garnish
Balsamic vinegar, to garnish
Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper. Open the package of gnocchi and dump the whole thing on the sheet pan. Add 2 packages of cherry tomatoes to the dry pan. If your pan looks too full (you want each tomato to have a little space to roast) then remove some of the tomatoes. Use the side of a chef knife to smash the garlic. Add it to the pan whole. Use as many as you like.
Open the tub of mozzarella. Remove the cheese to a bowl. Pour most of the herbed oil from the tub onto the pan with the gnocchi. You don’t need to use all of it, just enough to make sure everything is coated. Use your hands to rub oil all over the gnocchi and tomatoes. Get all those herbs on there! Arrange the gnocchi and tomatoes into a single layer on the pan. Sprinkle generously with salt and pepper.
Roast at 450 for 17-20 minutes, until some of the tomatoes have popped and the gnocchi looks golden.
Let the gnocchi cool on the pan for a few minutes before adding the mozzarella (you don’t want it to melt into blobs.) You can either add the mozzarella to the pan and serve it from there, or remove all of it to a serving platter and toss together.
Garnish with fresh basil and parmesan cheese! For a real treat, drizzle a bit of balsamic vinegar over each serving. You will not regret it!
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