[SCOOP] It’s not selfish if it’s yarn 😉
As we reach the end of “selfish knitting month” we have one more squishy-soft, instant gratification project to share, that you’ll probably want to keep for yourself….
This cowl has been a favorite at Loops. We love the combination of that speckled robin’s egg blue and mustard gold. And these bulky fisherman’s ribs stand up and say, “I’m on a mission of warmth today!”
This design is a modification of Susan B. Anderson’s “Co.wl” which is available on Ravelry. We cast on 64 stitches on a size 11 needle for a piece that hugs your neck and fits right inside your coat.
We’ve been selling out of Kim Dyes Yarn Soufflé Bulky for months now, so we were tickled pink (or blue?) when Kim agreed to dye us some kits for this cowl.
Our custom kits have two skeins of Kim’s Soufflé Bulky – one skein each of “Speckled Robin’s Egg” and “Dandelion.” Knit them up on Size 11 needles.
Raise your hand if you love knitting!
Now…look at your hand.
Is it currently enveloped in lace and cashmere?
If not, we have the remedy 😉
Paula McKeever’s “Cafe Au Lait Mitts” are a fantastic free pattern, with almost 3,000 pairs logged on Ravelry! These cable-y lace mitts are a winter necessity with warm texture and eye-catching stitches.
The Troops have made soooooo many pairs of “Cafe Au Lait Mitts” and their go-to yarn for these hand-snugglers is Amano Mayu. This Alpaca/Cashmere/Silk blend is dip-dyed using an Incan technique that yields some fantastic tonal and touchable hues.
Knit Paula McKeever’s “Cafe Au Lait Mitts” with two skeins of Amano Mayu.
This week in book news…Shelley’s publisher surprised her with a reprint – already!!!
Shelley posted on Instagram: “Surreal… @hayhouseinc just messaged me ‘due to unexpected demand we had to order a rush second printing’ – bringing the total amount of books in print to 20,276 🤯🤯🤯”
Grab your copy on Amazon or on the shelf at most Barnes + Noble stores!
P.S. Did we mention that the book made the Wall Street Journal best-seller list?!
Move over, tired old Taco Tuesday recipe! Make room for Real Simple’s Mushroom and Corn Tacos – a new take on everyone’s favorite…TACOS!
Mushrooms add big meaty flavor to these vegetarian tacos. Paired with sweet, lightly charred corn, you’ll never miss the steak. Pick your favorite salsa, hot sauce, or pico de gallo to top them off.
2 cups fresh corn kernels
1 tablespoon vegetable oil
1 pound fresh mixed wild mushrooms, quartered
¼ cup chopped fresh oregano
1 teaspoon ancho chile powder
½ teaspoon ground cumin
4 garlic cloves, chopped
1 teaspoon kosher salt
8 6-in. corn tortillas, warmed
1 cup finely chopped white onion (about 4 oz.)
¾ cup your favorite salsa
1 serrano chile, very thinly sliced
1 red Fresno chile, very thinly sliced
Fresh cilantro leaves
1. Heat a large cast-iron skillet over high. Add corn; cook, stirring occasionally, until lightly charred, 4 to 5 minutes. (Some kernels may pop out of the skillet.) Remove corn from skillet; set aside.
2. Add oil to skillet; heat 30 seconds. Add mushrooms, oregano, ancho chile powder, and cumin. Cook, stirring often, until mushrooms begin to brown, 2 to 3 minutes. Stir in garlic and salt, and reduce heat to medium. Cook, stirring occasionally, until mushrooms are tender but still somewhat firm, 2 to 3 minutes. Remove from heat, and stir in corn.
3. Place a generous ½ cup mushroom mixture in each tortilla. Top each with 2 tablespoons onion, 1½ tablespoons salsa, a few chile slices, and cilantro leaves.
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