This past week, I flew to New York City to attend opening night of “Redwood,” the new Broadway musical starring Idina Menzel.

The show was memorable in so many ways, from the groundbreaking technology used to create an immersive forest experience, to the airborne choreography – Idina was trained by Bandaloop, the same group that trains Pink for her concerts.

And I learned something about redwoods that really struck a chord.

Despite their towering size, redwood trees have roots that are very shallow. Instead of growing deep vertically, they spread out horizontally, sometimes reaching 100 feet or more – and intertwine with the roots of other redwoods.

Together, the roots form a dense mat that gives them immense strength against the forces of nature, helping them withstand high winds and raging floods.

Much like our amazing community of fiber artists.

But the best part of the trip was the way it connected my roots from 20 years ago to my reality of today. It reminded me that everything – everything – is rooted in friends, love and community.

So here’s the backstory I promised last week…

I met my BFF Sarah in fifth grade. I had just moved cross-town from Tulsa’s Key Elementary to Barnard, but it felt like I’d moved cross-country. I didn’t know a soul and felt completely lost. Sarah was the first one to sit with me in the cafeteria.

When she married a Spanish pilot and moved away, and we each started having kids, we talked less often. But Sarah’s one of those friends I can always pick up with exactly where we left off.

So 20 years ago, when Sarah suggested that we meet up with our other dear friend from high school, Leslie, in New York City for a girl’s weekend, I didn’t hesitate. Even though I had three kids under five. Even though I was afraid of planes and hadn’t flown since 9/11.

I said HECK YEAH.

It was my first time in New York, and Sarah and Leslie were both theater geeks growing up. So of course we had to get tickets to my first Broadway show…

Wicked, starting Idina Menzel.

So when, twenty years almost to the day later, Sarah reached out from Madrid to let me know that she would be co-producing a new Broadway show called “Redwood” starring Idina Menzel, and would I like to be part of it?

Of course I said HECK YEAH again.

And here’s what makes this full circle moment even more special.

After seeing Wicked together 20 years ago, as Sarah, Leslie and I were sitting in a café eating s’mores that we cooked over a little fire at our table…we started sharing what was going on in our worlds. Opening up in that very real way you can only do with the safest of friends.

I told them I was feeling exhausted and burnt out. The branding business I’d built with my husband was starting to feel soulless. I longed for something different, to build something I might be able to share with my kids one day.

I had this really wild idea, I told them…

To open a yarn shop.

I was embarrassed to tell them. It sounded far-fetched, irresponsible, crazy.

But you know what they said?

HECK YEAH, they said.

And just over a year later, I opened the first Loops store.

So my message to you today is this…

Get yourself some friends like Sarah and Leslie. Spread those roots wide, and let them intertwine. When the storms and floods come, let them hold you steady.

And always, always keep growing.

xoxo,

P.S. Now Leslie lives in Memphis with her husband Mark, but they happened to be visiting in Santa Rosa Beach last night! We had the best time sharing memories and tacos!

In keeping with this week’s theme, I found some fun pattern ideas for you!

This Rustic Redwood Beanie by Ali Knits Co is a fun use of a bulky ombre yarn.

I love this beginner-friendly Redwood Forest Blanket by Susana Loder – such a nice departure from the “usual” baby colors.

And this Defying Gravity feather-and-fan stole by the Madeline Tosh Design Team is a fun way to use up some sportweight leftovers…or maybe you’ll be lucky enough to come across some of this colorway, “Elphaba!”

Photo and Recipe credit: Taste Cooking

Sautéed Skate with Brown Butter, Haricots Verts, and Hazelnuts

Since that first trip in 2004, I’ve been to New York City almost every year. This trip last week was the first time I haven’t made a pilgrimage to my favorite restaurant in the whole wide world, Balthazar. But upon my return to the beach, I found something that might be even better…there is a Balthazar cookbook!

I found the cookbook on Amazon and I’m so excited for it to arrive! I’ll keep you posted on recipes I try. Meanwhile here is one that I’ve enjoyed before at the restaurant, shared by the author of tastecooking.com

Ingredients:

• 1/3 cup hazelnuts
• 1 lb haricot verts, stemmed
• 6 tbsp olive oil
• 12 shallots, peeled and thinly sliced
• 1 1/4 tsp salt
• 1/3 cup Wondra flou
• 6 skate fillets
• 1/4 tsp freshly ground black pepper
• 12 tbsp (1 1/2 sticks) unsalted butter
• 2 tbsp sherry vinegar

Instructions:

1. Preheat the oven to 325°F.
2. Spread the hazelnuts on a cookie sheet and toast in the oven for 4 to 5 minutes, or just until the nuts give off a pleasant aroma. Remove from the oven, roughly chop, and set aside.
3. Prepare an ice-water bath in a large bowl and bring a pot of salted water to a boil. Add the haricots verts and cook, for 5 to 6 minutes, until tender. Strain, then submerge the beans in the ice bath to stop the cooking process. Strain again and set aside in the pot used to cook them.
4. Meanwhile, heat 3 tablespoons of the olive oil in a sauté pan over a low flame. Add the shallots and cook, without browning, for 8 to 10 minutes, until soft. Remove from the heat and add to the reserved haricots verts. Season with 1/2 teaspoon of the salt and toss.
5. The fish will be cooked in three batches, using a nonstick sauté pan. Place the flour in a shallow bowl. Season the whiter side of the skate fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper, then dredge that side in the flour, tapping off the excess. Over a high flame, heat 1 tablespoon of the olive oil in the sauté pan until it smokes. Add 2 skate wings to the pan, floured side down, and shake the pan so that the hot oil spreads and surrounds the fish (the oil will pool in the pan). Cook for 1 1/2 minutes, turn, and cook the second side for 30 seconds. Remove from the heat and set the cooked fish aside on a cookie sheet. Repeat with the remaining fish, adding 1 tablespoon of olive oil to the pan each time before adding the next 2 fillets. Begin to reheat the haricots verts and shallots over a low flame.
6. When all the fish is cooked, keep the flame high and add the butter to the pan. The butter will melt, foam, then begin to brown. When it does, add the vinegar, reserved toasted hazelnuts, and 1/4 teaspoon salt. Cool for 1 minute and remove from the heat.
7. Serve the skate over the haricots verts and spoon 2 tablespoons of brown butter over each fillet.