everything’s comin’ up veggies

Posted on 12 CommentsPosted in designing, food and garden, projects, spinning and fiber


well, maybe there’s room for a flower or two as well; why not?

what a week for gardening, eh? at the beginning of last week i was stressing just a little because i hadn’t gotten my seeds in over the weekend. so monday morning i got up bright and early, put on my garden clothes and headed outside to dig in the dirt instead of running.


there was rain in the forecast for late in the day and i wanted to get some seeds in to take advantage of the free water. it actually ended up taking two separate mornings to get everything squared away, but i finally did it. the first day i got my greens planted in the small bed—five or six types of chard, pak choy, zen greens, and beets.


and the second day i put on all the final touches—seeding in radishes everywhere to help with insect control and planting marigolds to help with the same. we also plan out the garden so that we can take advantage of good companion planting between the foods we harvest. this seems to work a treat where we live and our garden, which used to be a gravel parking lot, can use all the help we can give it.


temperate, alternating days of brilliant sun and showers combined in a perfect recipe of success—within a couple of days everything ha sprouted and what was already in the ground was going gangbusters by this past weekend.


i can’t get over how big everything gets in just a week at this time of year!


the squash plants are already putting our tiny zucchini and yellow squash.


and the tomatoes won’t be shown up so out came some tiny fruits on those

i had seen some tiny fruits not the pepper plants but was amazed at the size they’d achieved the next time i looked (about two days later)

these beans have been in the ground just seven days—funny thing though, the same type seeds are germinating at one end of the row but not the other, haha. my fingers are crossed that the back end beans will catch up.


and then this beauty popped aug the other day—fiore di melanzana; how pretty is that.


i did not get out there to prune the tomatoes over the weekend as i’d planned, darn it. i’ve got it on the calendar for tomorrow because i don’t want the vines to run away with themselves; it will be extremely difficult to prune them later.


i’m so pleased that everything—even the parsnips and carrots—germinated on the first try. we’ve had issues in the past with certain things. i do think the consistently alternating rain/sun pattern of the last couple weeks has worked like magic; i don’t think we’d have been able to provide that same consistency with watering.


the other day i was out there snapping some photos, when our bunny friend bounded straight toward me from the backyard and over the strawberry patch.


he settled in the middle of the grassy area to eat clover and allowed me to come quite near, snapping photos.


i think i was only about eight feet away when i got this one. i don’t think he minded at all; he seemed mostly uninterested in me. then someone slammed a car door on the street and he hopped away.


speaking of the strawberry patch, we have had a bumper crop this year. our berry plants are finally producing well; i think i’ve picked three or four quarts in the last week.


though very pretty, they are not so sweet and not really full-flavored, but the taste is delicate and interesting, with hint of lavender in it. i pick them every other day and wash them up for us to use however we please; david has been eating his with ice cream at night, i think.


the very first batch i cut up and ate with yogurt (here, paired with key lime, mmm).

but by yesterday we really had quite a lot on hand and they don’t last but a day, so i decided we should have strawberry shortcake at least once. and since i did my long run yesterday morning, i felt i’d earned it, haha.


david and i heard about this gluten free cookbook on NPR about a month ago and we ordered a copy. america’s test kitchen is one of our favorite shows; we love knowing the science behind the cookery. i figured if anyone had a chance of making a great gluten free cookbook, it would be them.

i’ve only had it a couple of weeks but i am really pleased with this book so far. while there are a few ingredients i needed to buy that i did not have in my pantry, once these were purchased i have been able to use the recipes without finding myself lacking of another exotic ingredient. the book offers a recipe for their flour blend which is recommended for each recipe (and requires a bunch of ingredients you might have to send away for), but they also make recommendations for purchasing gluten free flour, which is what i did. i may invest in making the flour blend at some point, but we don’t bake enough right now to warrant that.

the book focuses on recipes that would normally be made with wheat—lots of baked goods, both sweet and savory, but also any food that requires a starchy component. the main thing is the educational material that allows me to take the same concepts and apply them to familiar recipes that might not be in the book.


anyway, for strawberry shortcake dessert, we usually like a sweet biscuit to soak up the strawberry juice. i have a couple of good recipes, but not gluten free. so i took a stab at their biscuit recipe.


as with my regular recipe, it was very simple to make with a short list of ingredients. there were some clever hints included to contribute to the success of the outcome. now, i like to play with recipes, usually giving myself free rein to change things. but even i know that baking is a delicate balance of chemistry and gluten free baking even more so. that being the case, i stuck exactly to what the recipe said. i loved the way the finished dough felt, handled, and tasted; i had a good feeling about the final result.


and i wasn’t wrong—these biscuits were absolutely scrumptious, maybe even as good as my regular recipe. they were soft and light with crispy outsides and a light, sweet flavor. david is pretty critical of our new baked goods and these passed his palate with flying colors. i am so trying more of these recipes . . .

ETA: ooops!! speaking of baking, i forgot to announce the winner of the pies and tarts book giveaway yesterday, darn it. the winner is . . . cherie w. congratulations cherie!

and thank you again to our friend nathalie for both the review copy and the giveaway copy; i love this book.


in other news, our new shades of stone soup are beginning to arrive from the mill—we love the boxes that they arrived in; you couldn’t say it better, haha.


our darkest shade, which we are naming river rock. and holy cow is this batch sooooffft! we’re also expecting a new brown, which hopefully will be the start of a second line of shades. as soon as david has these loaded in the shop, we’ll let you know.

i’ve mostly been knitting on a secret project i have going but guess what?

in my little bit of spare knitting time just before bed, i have apparently been getting lots done because suddenly, my comfy pedal pusher cardigan is almost done!


i’m working on the collar and after that i have to add button bands and sew up the underarm seams. then i have to knit a couple of pockets. hopefully not more than a week of work left (i only work on this piece late at night while watching TV).


this knit up in no time using our confection worsted in the dark chocolate shade (david picked it out for me). i knit the 40-ish inch chest and it will most likely be done with just under five skeins of yarn. of course it isn’t blocked yet or anything but i just love the way it’s turned out. it’s comfy, but not baggy; that’s really important to me. the fabric feels smooth and velvety; it’s going to be a winter favorite for me; i can tell. i’m going to knit it again in a dyed yarn, in fact.


speaking of confection, look what anne C and sarah knit for a friend’s recent wedding—is that not gorgeous?? just two skeins of each shade for all that yumminess. wow.

this is a pattern we will publish near the end of the summer or early fall. we got some knockout photos of it the other day with our favorite kids modeling.


yeah, kids and handknits just go together like strawberries and shortcake.

the new kid in town

Posted on 13 CommentsPosted in spinning and fiber


a brand new limited-edition yarn has landed in our online shop—the third installment in our mohair series. this is one spun with the kid fiber we purchased from john frett at pinxterbloom farm, along with the yearling for our chebris blends. cabécou means “little goat” and is the name of a tiny goat cheese from the midi-pyrénées region of southern France.


we named our delicious version cabécou brilliant (or bright little goat) to celebrate its beautiful bounce and sheen, the result of blending three lustre fibers—romney, kid mohair, and silk.


this yarn is a true silver gray and honestly, no photo can accurately record how shiny it is. not garishly at all, but instead a bright, burnished reflection of its own depths—which seem bottomless. sigh.


cabécou brillant has a lot of the same character as our chèvre worsted which sold out so quickly last year, but this one is softer, brighter, lighter, and has more sheen.

it’s so new that we haven’t got any finished samples yet to show it off, but we will at our next popup shop—the michigan fiber festival (if it lasts that long). in the meantime, i’ve swatched up several types of stitch patterns to put it through its paces so i can give you a quick report.

(wow, look at it glow—doesn’t that just beat the band?)


the first thing i tried was a straight stockinette swatch on size 5US (3.75 mm) needles, just to get a beat on how big or small i’d need to go to achieve the optimum fabric. and i would say that for stockinette, it will perform well on a range of needles from 4US (3.5 mm) to 6US (4.0 mm).


the fabric will be soft, airy, and relaxed with beautiful drape; a light allover haze will provide enough body and structure to support it so that it won’t stretch or sag from regular wear.


nice as the stockinette fabric is, i really think this yarn comes into its own in a patterned fabric that has a mix of knits and purls. in the brocade swatch above, the foreground gleams in knit stitches while the background recedes in soft matte purl, giving the composition tons of depth and shadowing (swatch is worked in the motif from my crocus patch blanket, which will soon be available as a standalone pattern—in fact, we should do a kit!)

below i swatched the obstacles pattern, which has a more integrated mix of knits and purls, creating deeply textured hills and valleys that are well supported by the network of fuzzy fiber in the yarn as well as its natural springiness. the higher elevations in the fabric are further accented by a soft sheen that is almost shameless in the way it grabs one’s attention.


david and i came up with a whole list of patterns we thought would suit this yarn well. most of our favorites fall into the categories of shawls, wraps, and blankets, but there’s no reason not to consider this yarn for a slouchy hat or lush cowl.


with a generous 375 yards per four ounce skein, a couple of these will make a wonderfully sized wrap or small blanket; it would be a treasure as cradle me or hillflowers (and so easy, too). light as it is, it would be an absolute showstopper as a full-sized coverlet for the bed—maybe wheaten, hourglass throw, or sky ladder?


(wow, look at those fibers catch the light; they are on fire)


this batch is a limited edition produced from the small supply of kid mohair we were able to buy in late fall; while we are anxious to put it in our regular lineup, that will depend on if and when we can obtain the same quality fiber. we’ve been trying to catch up with john to talk about getting more but he’s a guy on the go.

in the meantime, everything we have is now listed in the shop—i hope you’ll enjoy it as much as we do. now the question is, what will i be knitting with my cabécou??


berry fine

Posted on 145 CommentsPosted in book reviews/events, food and garden, projects


wow, another weekend just whooshed by, gone in what feels like an instant; good thing we made the most of it. we ended our week with our usual friday afternoon date—bike errands (we really enjoy this getaway, hee-hee!). first stop: the post office, our saddlebags loaded high with the international mailing of our june BNK club club shipment (the USA shipment goes by car—too big for the bikes!). after that we biked to the grocery stores, bank, and library to complete our weekly errands and food shopping.

then, after a quick supper, it was off to the races—literally


i participated in my first glow run, a nighttime 5K race that started at 9:30 pm to raise funds in support of our local domestic violence project.


it was still just a little light at the start line, but the stars were beginning to pop out; everyone was enjoying the evening weather which couldn’t have been lovelier. we are all seriously still awed by nice weather; i don’t know if we’ll ever get over the winter we had, haha.


what a lot of fun this was! i had already signed up for the next one and so glad i did.

after the race, i got myself home to bed because i had to get up early the next day to run another one, this time a 10K . i didn’t take any pictures at that event, unfortunately; i got to the race just before start time and had to leave right after. i ran well in both events, however, which made me feel like i am finally getting used to doing these shorter runs. after all that training for the long races in april, i was out of practice for the short ones.

almost as soon as i crossed the finish line, i headed for my saturday yoga class which i hate to miss—it’s a great way follow up on the busy work week and at the same time, launch the weekend with some peaceful centering. back home i took a much needed nap to get ready for the rest of my weekend agenda.

i did a lot of knitting and pattern work this weekend, but all focused on a secret project, so i can’t share that with you, but hang on—i think you’ll enjoy what is coming.


i had a big afternoon of cooking planned because i’d invited a few friends over for sunday supper. i had a boatload of vegetables to cut up for the ciambotta i mentioned the oner day. never fear—you do NOT need to prep this much food for your ciambotta; this is just me cooking for an army as usual. i cannot help myself; i love having leftovers, preferably enough to freeze for another meal (or two).


and, cooking a big amount gave me a chance to finally use the big enameled pot my mom gave  us for christmas a few years ago. it was stored in the basement for a long while because we didn’t have room in our old kitchen cabinet for it. we finally unpacked it a couple of weeks ago and i’ve been itching to use it.


ciambotta is a wonderfully summery dish to cook with seasonal vegetables. though it’s not quite time to be picking those from our own garden, they are starting to come into the stores from the south and west. i think every mediterranean cuisine has a version of this dish—it is related to ratatouille, pistou, and possibly even some tanginess.

the essential ingredients are summer squashes, peppers, potatoes, onions, celery, garlic, and basil; carrots and eggplant are also used by some cooks (i like everything in mine, haha). it’s both light and satisfying; the root vegetables make a hearty base and all the rest create a fresh, summery flavor. it’s a great main dish or side dish; i served it with chunks of bread and a piece of fish atop for one-dish meal.


once the ciambotta was bubbling in its pot, i turned my attention to preparing for a dessert. it’s a little before our local berry season just now, but again, there are wonderful strawberries from the south available in the market and the price is good. i bought two boxes on friday to put together with this


to make my favorite early summer pie—strawberry rhubarb (every time i say strawberry rhubarb my mouth waters). i used the same recipe i made last year because it turned out so well—i especially liked the filling.

once you string the rhubarb, cut it into chunks and steam it in a syrup made from juice and sugar—just long enough to make the rhubarb tender


lift it out and thicken the syrup with some cornstarch.


blend the cooked rhubarb with the berries and syrup; add some butter and liqueur. at this point, i refrigerated the filling so i could bake the pie closer to our dinner time. i prepared the crust and put that in the fridge to chill as well.

by the end of the evening, i had everything cooked except to sauté the fish and put the pie together.


on sunday afternoon i put the pie together and got it in the oven. still trying to get there perfect gluten free crust, i tried a tip sent by a reader for adding extra water. i’m not sure i love the resulting texture, but it did make the crust easier to handle; food for thought in my next experiments. another note—while i like the flavor of a very fresh-baked pie, this one was very runny, so it might have been batter to bake it in the morning, chill it for a bit once it cooled, then warm it up for dinner. another thing to experiment with . . .

speaking of pie experiments and the impending berry season, have i got a book for you, thanks to our friend nathalie.


another winner from the culinary institute of america (or CIA), pies and tarts. i received this book about two months back and have been saving it for this very moment. i love the CIA cookbooks because they provide so much focused and practical information to read, as well as many options for beautifying my cooking and baking.


the book starts off with an introduction to equipment and tools—not that you need all this to make pie, but so that you’ll know what they are and whether you need them.

following that is a discussion of ingredients, both those you’ll want in your pantry and those you might want to shop for as needed. thereat e pages of discussion about flours, filling ingredients, and garnishes.

the next chapter is extremely important and a great read. while the recipe for the pie crust i learned to make at home is embedded in my soul and (fortunately) also pretty terrific in taste and texture, i have lately had detour from using wheat in my pie crust so i am once again a student of all things dough related.


while this book does not contain recipes or information specifically for gluten free users, it does contain excellent dough-making and baking information, which i’m sure will be useful to me in my quest for good gluten-free dough (not to mention the absolutely drool-worthy fillings and garnishes to come later in the book).


the way that you handle pie dough is really important, so i was very happy to see process demonstrated in step-by-step illustrations over several pages

with treatments for the edging at the end, which included photos of some i had not seen before, but will definitely be trying.


i was one of those kids that would, whenever my mom suggested baking a pie as a way to keep me busy, pore over the cookbook for ideas, finally settling on the most elaborately trimmed crust and beg to make THAT. naturally my mom, envisioning a whole day of messy, tedious futzing with too many tools, resulting in a less than artful finish, would suggest that we just do a regular fluted crust. later i would come to understand her reluctance for woven top crusts and rims of cutout leaves (can you spell T-I-M-E S-U-C-K?), but would continue to admire prettier trims in cookbook photographs.

and finally, i have a book that offers the best of both worlds—clever new-to-me ideas for trimming pie rims that don’t require special tools or lots of time. love.


once the subject of pie crust is exhausted, it is on to the recipes and what a parade it is, starting—naturally—with the fruits. oh my. i had to chuckle when i saw that the last recipe in this chapter is concord grape pie, over which we have shamed ourselves several times at nathalie’s table. hey, go US.

see what i mean? the crust in that last photo of the blueberry pie is just brilliant—both festive and so easy; perfect for fourth of july. i could do that (and so could my mom, even in the heyday of our household capacity).


after the fruits there are chapters on cream and custard pies—everything from pumpkin (my favorite) to coconut and so many more i never thought of.

that apple cider custard pie is SO going on my list. this is one of the best things about this book—getting new ideas for future baking. while david tends to like repeating recipes he knows he likes, i love variety, so i compromise by trying new  variations of old favorites (yes, sometimes it “backfires” and i’m “stuck” with a whole pie or cake that only i like, haha).

and then there are the chapters on nuts and chocolate—well of course they require their own space; they might even require their own kingdom, but you can’t do that in a book.


i never really thought about it much, but was surprised to learn that there actually IS such a thing as goober pie; i guess i thought that was just a silly food in a song . . .

in fact, these chapters are rich with recipes for nut and chocolate pies that i had not even considered, but which i’m sure will make david (and our dear kimkimkim) weak at the knees. time to start planning her next visit . . .


i was extremely happy to see a chapter devoted to savory pies. much as i talk about sweet pies and love to bake them, we really are not much for eating desserts when we’re alone. but savory pies are a favorite for us, especially when looking for ideas to use garden offerings. and i know for you and many other friends, a great chicken pot pie is never a thing to turn down.

but savory pies do not just include quiche (though there are several yummy recipes included for that)—featured also are empanadas, galettes, and tarts made with all manner of vegetables and legumes. definitely a chapter that deserves more exploration on my part.


the book finishes with a roundup of garnishes, toppings, serving ideas, and storage advice. this is not to be missed—many pies fail at the very last by being served too hot or too cold, wrapped too tightly, or with a less than edible meringue on top.  included here is plenty of great information to make the perfect presentation and do the right thing with leftovers.

as usual, many illustrations are provided so you can see what they are talking about and make your own choices accordingly. i love that photo comparing the various washes; i’ve never seen them displayed side by side and now i can really see the differences between them.

pies and tarts is a terrific book, just one of the many i’ve read from the CIA collection. if you don’t know anything about baking pie but would like to, this would be a wonderful volume to obtain; there is great reading AND great recipes.

now, here’s the real dessert—nathalie has graciously offered a free copy of pies and tarts for a blog giveaway—yay!! if you’d like a chance to win it, leave a comment at the end of this post by 9 pm EDST on friday june 13th, naming your favorite pie (don’t paste in a link or it will go to the SPAM folder).  we will announce the winner soon after.


as for our own strawberry rhubarb piece of heaven, it was very well received despite its appearance; the flavor was divine, if i might say so myself (i mean let’s face it, the berries and rhubarb did all the work!). and now i know that next time, a bit of chilling will help contain that little problem of runnyness.


ok, i gotta dash to an appointment; i won’t even proofread for now; please forgive any typos in advance!



Posted on 9 CommentsPosted in designing, food and garden, projects, spinning and fiber


truly a sight for sore eyes, am i right? sigh!
but hard to believe that the berry brigade is just around the corner, waiting to march forward and unroll its riches before us week by week. where has the year gone to?

it’s been a busy week around here, between trying to get our yard in shape and keeping up with work in the office. i’ve got a couple of secret projects on the needles but plenty of public knitting to share as well. and new stuff we’ve been playing with—let’s get started.

the honeysuckle along the back fence is in bloom and i see it from the kitchen window first thing each morning.


of course it lured me out to take a walk in the garden—it has been so nice to pick this habit back up; i missed it last year, when we didn’t have a vegetable patch.


what i saw amazed me—pea shoots just coming up out of the earth from seeds i planted on tuesday. wow, just WOW. we had some good rain over the last few days, which must have made them very happy.


and teeny little potatoes from spuds i planted last saturday.


nearby, at the side of the garden is a much bigger volunteer growing from leftovers of a previous year; i thought we’d pulled them all out, but we must have missed one, haha.


ok, i could not get a good photo of this because the camera just didn’t want to focus on the right thing but i’ve got baby bell peppers growing already; these plants went in the ground on memorial day.

but my favorite discovery of all is this sunny smile


i thought i saw buds the last time i was out there but i wasn’t sure. now i know. and there are bees hovering about as well, making sure the pollination gets done, so we should soon see some tiny squashes. and hopefully, we’ll see them before any invaders get in there.

isn’t it amazing how fast it all takes off, once the plants are in the ground? we’ve been eating from our asparagus patch pretty regularly for the last month; we collect a few or six stalks each day and store them up until we have enough for a meal; they are so good grilled and added to eggs with mushrooms. mmm-mmmm


the tomato plants are also growing like crazy; i can even see some improvement in the too-tiny roma tomato plants we bought, though they seem sluggish in comparison; hopefully they’ll catch up. david got the trellises up and rigged a climbing system for the plants similar to that you would use for peas. some of these tomatoes will need pruning soon, yikes.


the climbing hydrangea is so heavy with flowers that they are literally laying on top of one another in layers. when i think of all the years we waited for it to grow to climbing height (five) and then for that first single flower to appear (another two), i can hardly believe the size and fecundity it has achieved since then.


it bloomed this week, spewing heavy pollen dust from each of the thousands (or maybe millions) of tiny buds that make up its lace cap flower heads. it’s quite astonishing in total size, actually.

but the truly amazing thing is its thickness. we never prune it back because it always seem very full and healthy; now when it’s in full leaf, it completely obliterates the trellis that supports it, creating a nice bower over the entry to the back yard.


well, apparently this year it has caught the eye of the robins, which normally nest up in the eaves of our front porch. a couple of weeks back when it was just starting to bud out, i saw them scoping out the back yard all week for a nesting spot. after poking around in every nook and cranny, in the end they took a fancy to the deep leafy cave at the top of the bower.

one day in a chilly, pouring-down rain, i noticed the male and female pair carting nesting material into the cozy hide hole while the squirrels scampered through the garden ferreting out the last of their nuts and acorns.


but not directly—every time they’d approach with a load of dry grass or twigs, they would first land in the tree just outside the kitchen window in full view of all the other creatures, standing there with mouthfuls of nesting material, not doing anything at all.

then they would quick dive into the cave.


and repeat.

it was hilarious—i’m sure the squirrels were laughing all the way to the oak tree “hey, get a load of those robins, won’tcha!” in fact, they no sooner had their nest built than the cardinals moved in for a fight. for one whole day the robins fought them off and eventually won out—now they seem to be living a more or less undisturbed life there. i can’t see the nest at all, but i’m pretty sure there are eggs; one bird is always on it and the other goes in and out with food.

hopefully the squirrels will leave them alone.

the iris are gorgeous throughout our neighborhood this year, including the small patch we have—huge, showy dark purple flowers came out and i couldn’t be happier, though none of my photos from that day were very well focused.

my autumn fern has finally opened though


it’s a bit more brilliant than it appears here—this fern is orange, gold, and burgundy in the spring; it really stands out against all the bright green now. then toward fall it greens up and stays that way all winter. it’s nice to have one plant with a reversed color pattern.


it kind of matches the mohair lace scarf i’ve been working on with sweet georgia silk mist in the woodland colorway. i admit this project is moving rather slowly but that’s ok with me. it’s my current traveler project; it folds up teeny tiny into a little purse sized project bag and weighs just one ounce—less than my sunglasses. i memorized the pattern during the first repeat so i can whip it out anywhere and work on it wherever. perfect.


in contrast, the raglan cabled jacket i’m knitting in our confection worsted is much to large to bring anywhere at this point—i don’t even like to cart it up and down stairs (well ok, that might be my laziness in play). but if i keep it upstairs where we watch TV, i get lots more done on it. it’s perfect for that time of night when i’m tired but i still want something to do—i really don’t have to think or even look at it to get a few rows done. that’s my kind of late-night project.

as you can see, i’ve now got past the underarm and have joined the sleeves on.


that means that i’m working all around the yoke as it circles my upper arms—the rows are as long as they get in this garment and yet, they still seem to fly along. that’s the beauty of worsted weight yarn. i am on my fourth skein with about half of that left; i’m thinking i just might get away with using only five total skeins, but it’s really too soon to tell.


AND i’ve been swatching and playing with our new romney/mohair/silk blend, cabécou and can i just say? it’s stunning.

i have much to tell you about it but i need to wait til next time—david has not added it to the store yet and i want to be able to give you links for it. suffice it to say that if you’ve been waiting for us to restock the chévre worsted, this could be the answer to your prayers—only better. i’ll tell you all about it as soon as david organizes a yarn page for it.

until then, please check out the other two new things we announced this week. first, signups are open now for our rhinebeck after party, a fun followup to the wool show festivities, specifically designed for participants to kick back, play with their purchase, and do some fun investigative work into new knitting knowledge. click here to read more and to join us.


and then, inspired by last year’s summer of cotton knitting (which really went far to soothe the frayed nerves from a house-wide summer renovation project)


our newbie knitter sarah is hosting a cotton KAL in our ravelry mothership, kicking off with a group cast on for the summer solstice (you can PM sarah for more info).


we’ll be stocking some deliciously cool organic color grown cottons in our online shop and featuring them in both rejuvenated designs from our back catalog as well as some new ones that are percolating in my head. and of course you can BYOY; we don’t discriminate—we just wanna have fu-un.

small, soft accessory knits make for excellent summer projects—they travel compactly and are wonderful conversation pieces, yet totally easy care enough to knit at the beach or a barbecue if you feel like it.


and with sarah at the helm, this one promises to be tons of laughs and little stress—so please join the fun!

i think that’s it for today—hope you have a great weekend. i’m running two races (i know, crazy, but they are for good causes); one is a night glo—a 5K at 9:30 pm this evening and the other is a 10K first thing tomorrow morning. on sunday we’re having company and i’m going to cook something yummy—ciambotta, a fresh summery vegetable stew that was one of my grandma’s  specialties. and a strawberry rhubarb pie, because i’ve had a craving for too many weeks now.

pictures will be taken and shared, i promise (beckie, please make sure i do!).