This month we are welcoming Lichen and Lace to our February Pop-Up Shop! An independent dyer from New Brunswick, Canada, Megan has slowly grown her dye studio – from hobby, to passion, to art. Her colors have made her a favorite of knitters across the globe.

To introduce Lichen and Lace to you, we chose their single-ply Superwash Fingering. It’s 400 yards of color and possibility.

We love this organic texture in shawls and cowls. It is so soft- on the needles, under the fingers, and those *colors* 😍 😍 😍

These tonals and speckles glow in Joji Locatelli’s crescent shawl, “Ebba’s Garden.” Knit it with 2 skeins of “Amber” (color A) and 1 skein of “Pressed Flowers” (color B). Or be inspired by one of our other pairings!

Teal Tide + I Sea Seashells
Beach Glass + Linen
Ginger Snap + Faded Rose

Or pick one Lichen and Lace that speaks to your heart and knit “Rosarium” by Cabinfour with just one skein! The little lacy flowers are summoning spring and look so sweet in the “Wildflowers” colorway.

Explore all the shades of Lichen and Lace here.

Can you believe this is Casapinka’s newest design? 😍

She’s known for bright color and knits with a buzzing energy, but with the “Powder Wrap” Casapinka is showing off another superpower – texture and shape.

This squishy monochromatic beauty is knit in worsted weight, so it grows quickly and has a gravity that is comforting around your shoulders.

Mitzi has been knitting her “Powder Wrap” in our Loops Luxe Light Grey – a Royal Alpaca/silk blend with a smooth drape that just *melts* over your needles.

Mitzi said, “Given the indulgent softness of this spectacular yarn, I was pleasantly surprised with the stitch definition I’m getting! The unique stitches the designer picked are SO fun yet meditative.”

Sink into Casapinka’s new design and knit it up with 3 packs (9 skeins) of Loops Luxe and Size 8 needles.

Choose from five Powder-perfect colors here.

We are looking for an exceptional, passionate Program Manager to oversee and administer our Knit Stars digital program!

This person will be responsible for planning, producing, and executing projects and promotions for Knit Stars. This includes leading, overseeing, and managing course production, sales windows, product delivery, and affiliate relationships.

To learn more and apply, click here.

Are you determined to put your passion first this year?

Want to supercharge your chances of succeeding?

Get some friends on board with you!

Grab our new Book Club guide that’s free with your purchase of Shelley’s new, Wall Street Journal best-seller: Move the Needle: Yarns from an Unlikely Entrepreneur.

Then you can get together with your friends over Zoom, knit and sip wine or coffee together, plan out your dreams and hold each other accountable.

You’ll be in good company. Laura Zander of Jimmy Beans Wool just started a book club, with Shelley’s book as the first read. And TechPixies in the UK just made it their Joy’s Book Club selection for March! 🎉

To get the Book Club guide plus two other free bonuses, just buy the book from your favorite bookseller, such as:
Amazon 
Barnes + Noble – in most stores and online
Book Depository (free international shipping!)

Then go to TheNeedleBook.com to redeem for your goodies.

P.S. Once your book club is up and running, we’d love to see pics on Instagram @loopslove – use #TheNeedleBook so we’ll see them!

P.P.S. My friend Sage is running a free challenge this week for aspiring entrepreneurs! Join in here

Sage’s Women Rocking Business group (pre-COVID 🙂 )

My middle child is allergic to shellfish. But now that they’re grown and living on their own, I’ve rediscovered the awesomeness of shrimp!

This recipe from New York Times Cooking was ready in 15 minutes last night…and we couldn’t stop talking about the flavor. The kitchen still smells like cumin this morning…and in my world, that’s a good thing…

Cumin-Lime Shrimp with Ginger

Ingredients:
1 ½ pounds shrimp, peeled and deveined (16 to 20 shrimp)
1 teaspoon ground cumin
Kosher salt
3 tablespoons olive oil
1 ½ teaspoons grated ginger
1 teaspoon grated garlic
Pinch of red-pepper flakes (I used several shakes!)
¼ cup lime juice
1 teaspoon lime zest
3 tablespoons roughly chopped cilantro
Flaky salt (optional – I just used Kosher)

Preparation:
1. In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.

2. Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that’s O.K. Repeat with remaining shrimp and leave in the pan.

3. Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn’t burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.

I served it over a bed of shredded purple cabbage, but you could easily substitute rice or noodles.

So fast and so yum!