Last night, we revealed our 36th Hot Loops Wall.
What started as my antidote to the frustration I experienced as a younger knitter - always struggling to find a cute pattern paired with the perfect yarn - has evolved into a sort of New York Fashion Week for yarn.
On a live, global Zoom event, one by one, Aimée Gille and I revealed the projects and yarns we curated together. And we were joined by some very special guests - featured designers included Fatimah Hinds, Summer Lee, Ariel Gardner, Bernice Lim aka Yamagara, Nim Teasdale and Vincent Williams, Jr.!
After each of these Hot Loops reveals, my heart is overflowing with gratitude. For the Knit Stars team that knits and crochets all the models. For the dyer who pours so much love into the dye pots. For each of the designers, so committed to their craft.
And most of all for you, dear readers, who have shopped and supported Loops + Knit Stars for more than 17 years! It’s truly mind blowing to me, what we have created together. 🧶🌎❤️
So please enjoy browsing the all-new Hot Loops Wall here.
If you missed the Zoom event, you can watch the replay here.
And if you happen to be reading this Sunday morning within driving distance of Tulsa, zoom on over to our Flagship Store from 2-4pm for a personal shopping experience live and in-person with Aimée! It’s free and first come, first served.
The second I laid eyes on the custom color Aimée created for our Hot Loops Wall, I knew two things:
1. I would call it “There Goes My Yarn Diet!”
2. I would cast on with it immediately
I had just finished my first “Ranunculus” Sweater by Midori Hirose and loved the pattern so much, I decided to make another one for the Wall.
I chose La Bien Aimée’s latest new base: Merino Bouclé! It’s super fun, fluffy and squishy. The 100% Merino keeps the speckles and stitch detail looking crisp and defined - surprising for such a textural yarn!
While technically a fingering weight, this Bouclé knits up thick and airy. The resulting Ranunculus is wearable right now even in the South Florida heat - and yet substantial enough to take me into fall and winter when my travels take me to more Northern climes.
We’ve curated a collection of Bouclé colors that would each make an especially fetching Ranunculus. And you only need 2-4 skeins for the short sleeve version, depending on your size!
Find all the details you need for your own Bouclé Ranunculus here.
P.S. I added a touch of edging around the hem and neckline, plus a few rows of sleeve ribbing, using one skein of Loops Luxe Chunky in Light Grey. You can pick up a skein of that yarn here.th Florida heat - and yet substantial enough to take me into fall and winter when my travels take me to more Northern climes.
And surprise! The “dots” are NOT bobbles. They’re purl-two-togethers! So you don’t have to turn the work or stress over the bobbles. The Bouclé does the work for you!
Carolyne made her version with “There Goes My Yarn Diet” Bouclé and “Grain de lin” Allure. You can find all the project details (and shop the yarn) here.
To see (and shop) all 15 new Hot Loops projects, click here.
Salad recipe from New York Times Cooking
Spinach Salad with Pancetta and Fried Eggs
This little recipe might look too simple to make the newsletter.
But I’m telling y’all… the combination of hot, scallion-laced eggs on a cool dressed spinach…it’s life-changing.
And you can whip it together in under 10 minutes, call it dinner - and get back to your knitting! You could also easily add grilled chicken, salmon…whatever protein is in your fridge. Don’t miss this one from New York Times Cooking!
- 1small shallot, peeled and thinly sliced
- 1 to 2 garlic cloves, peeled and finely grated (or minced)
- 1½ tablespoons cider vinegar
- ¼ teaspoon fine sea salt, more as needed
- ¼ teaspoon black pepper
- ⅓ cup plus ½ tablespoon olive oil, more as needed
- 3 ounces pancetta, diced
- 2 scallions, thinly sliced, white and light green parts only
- 4 eggs
- 12 cups spinach, preferably mature spinach rather than baby, or use kale
- ½cup chopped fresh dill
- Step 1
In a large salad bowl, whisk together shallots, garlic, vinegar, salt and pepper. Whisk in ⅓ cup olive oil and set aside.
- Step 2
Heat a large skillet over medium heat, then add ½ tablespoon oil. Add pancetta and sauté until browned and crisp at the edges, about 5 minutes. Using a slotted spoon, transfer to the salad bowl with the dressing. Do not wipe out the skillet.
- Step 3
Add scallions and a pinch of salt to remaining fat in skillet. Sauté until tender and pale golden, 2 minutes. Crack in eggs. Fry eggs, spooning some of the olive oil over whites to crisp them at the edges, until just set, 1 to 2 minutes. Add more oil to the pan if needed to be able to spoon some over the eggs.
- Step 4
Toss spinach and herbs with the dressing and pancetta. Divide onto plates. Top each with a scallion-laced fried egg.
Here’s my first try at this salad! A sure winner!