🧶Big week ahead!

Thank you for a beautiful response to Moving the Needle last week. Your words filled my soul and I am so grateful that people take the time to read this newsletter. It’s always amazing to hear from you! 

Although we did receive a little bit of backlash over the fact that the newsletter was exclusively crochet, I stand by my words. I am passionate that crocheters and knitters have more in common than not - and what’s not more connecting than our common thread of fiber? 

Here at Knit Stars, we believe so strongly in connection and are continuing to build our Yarniverse to foster an ecosystem where the rising tide lifts all boats. We are still building and will let you know when it is ready for everyone to check out. In the meantime, if you’re not part of the Yarniverse pilot program and want to be sure you’re in the loop when signups open, join the waitlist here.

Sunnie in the Larry Air Headband that also doubles as a small scarf! 
We recommend the soft and luxurious Amano Mayu in Mayu 2016 New Red Rock

Speaking of our ecosystem, this week I want to highlight a shining star of our yarn universe - Star Maker Lolabean Yarn Co.

You probably already know that Lolabean was the featured dyer for the Hot Loops Wall celebrating the opening of the Knit Stars Flagship Store in Tulsa. And you likely know that Adella, the dyer and proprietor of Lolabean, is best friends with our Star Advisor, Gaye “GGmadeit” Glasspie.

What you may not know is the story of the innovative, collaborative business model that brought the Lolabean Wall (and our exclusive, collaborative Dream Bean and Cool Beans yarns) to life.

So would you like to hear it - plus play some really fun games, cut up with Adella and GG and maybe even win a prize?

Photos courtesy of Chantal Miyagishima via Ravelry

In honor of Adella’s appearance on this week’s Yarniverse LIVE, we’re sharing two new projects we just discovered. Both are perfect trans-season pieces with a strong “wow” factor.

First meet the Wrap Me Up Sweater by Chantal Miyagishima. A scarf that doubles as a wrap? That triples as a sweater? Yup. Count us in! This  cozy scarf-with-sleeves can be worn so many ways. Wrap it around your neck like a normal scarf, cross it in the front, or place the cross in the back for a dramatic effect.

Voila, you have the coziest little wrap you’ve ever seen. Wear it as a stunning wedding wrap, or pair a tee and some ripped jeans for a cozy campfire with the gals, or drape it around your shoulders on top of a little black dress for date night.

Knit in the round for the cuffs and then flat for the body, this piece will become a unique staple in your wardrobe that can be either dressed up or down depending on your mood.

For your own Wrap Me Up, we suggest our exclusive Lolabean Cool Beans DK in Oatmeal Raisin, Smoke Show, or Teal. You will need 4 skeins of Cool Beans DK to make the what is to become the most versatile piece in your me-made closet!

If you love the sweater scarf concept and are looking for something with a bit more texture, Chantal also has the Wrapped Up In Cables Sweater Scarf adorned with beautiful cable and lace detailing. This project would be gorgeous (not to mention absolutely luxe) in our La Bien Aimée Merino Aran in the colors Hegelia or be bold and vibrant in RGO. The sweater scarf is available in 3 sizes to fit bust sizes 28-38", 40-50" and 52-62".  You will need 5, 5, 6 skeins of Merino Aran to complete your project.

Shop La Bien Aimée Merino Aran here.

 Photos courtesy of Vanessa Coscarelli Black via Ravelry 

Soft and Fluffy Pumpkin Pancakes

Recipe adapted from NYTimes.com

Adrianne here, Knit Stars Operations Assistant! Pancakes are a go to staple in my household. They are my husband's favorite breakfast food and usually my least favorite. But that all changed one day I had decided to make pancakes but happened to be out of milk. Instead I mixed in yogurt and made the best fluffiest pancakes that I've ever had. We are talking tall, cakey and just right. The best part is, is that it works with all types of pancakes so when I decided to make these Pumpkin Pancakes from the New York Times, I knew they would be a hit at the breakfast table. I hope you try it next time you decide to whip up a stack 🥞

Ingredients

• 1½ cups/192 grams all-purpose flour

• 2 tablespoons sugar

• 1½ teaspoons baking powder

• ¾ teaspoon baking soda

• ¾ teaspoon kosher salt

• 1½ teaspoons ground cinnamon

• 1 teaspoon ground ginger

• ⅛ teaspoon freshly grated nutmeg

• 1 cup yogurt (any kind works, but we like greek)

• ¾ cup pumpkin purée

• 2 eggs

• 3 tablespoons melted butter, plus more for greasing the skillet

• 1 teaspoon vanilla extract

Directions

1. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and spices together until well combined
   
   
2. In a medium bowl, whisk the yogurt, pumpkin purée, eggs, melted butter and vanilla extract until well combined.
   
   
3. Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined. (A few small lumps are O.K.)
4. Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the ¼ cup, making sure to leave plenty of room in between for the batter to expand.
   
   
5. Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom, then carefully flip. Cook another minute or two, until the batter is completely cooked through and the pancakes are puffy and deep golden brown. Repeat until all of the batter is used. Serve the pancakes as you make them or keep the pancakes warm as you cook them by setting them on a baking sheet in a 250-degree oven.