đ§¶Before and after
More about some of the new projects and yarns in a minuteâŠ
But first.
Quite a few of you reached out to me by private message, commenting on how different I look.
Well, I havenât really changed anything on the outside. Same hair. Same moisturizer and mascara and all that stuff.
But on the insideâŠwellâŠthatâs something else entirely.
A couple of years ago, I started working with Nancy, my amazing Irish therapist. I started doing the really hard stuff, the kind of self-examination that leads to real personal growth.Â
(Insert heaps more gratitude hereâŠ)
That growth led to the difficult decision to end my 27-year marriage.Â
And that has led to discoveries about myself I could never have imagined. And a move across country, a new love beyond my wildest dreams, and (people keep telling me) a new light in my eyes.
So this week I encourage you to ask yourselfâŠis there any part of you that youâve forgotten, that youâre unconsciously neglecting? Maybe your creative sideâŠyour adventurous sideâŠyour most true self?
Could right now be your beforeâŠand after is just around the corner?
xoxo,
P.S. This week weâre starting something new - an audio version of the newsletter, read by yours truly with a little extra scoop added in. So now you can listen to Moving the Needle while you move your needles (or hook)! Click here to access the audio file. And be sure to let us know how you like it!
La Bien Aimée Mohair Silk is a light-as-a-feather mohair/silk blend with a delectable Mulberry Silk sheen. With almost 550 yds (500m) per skein, this lace weight will add radiance and texture to any piece, keeping it light and warm.
Have you ever seen one strand of yarn and one row of knitting combine to make such a beautiful wrap?!? We can't stop oohing and ahhing over this wrap by Lynne Anne Banks. It knits up fast on US8 needles and you need just one skein of La Bien AimĂ©e Mohair Silk to make it. We used the âSienaâ colorway.
Choose your color here.
We combined La Bien AimĂ©e Mohair Silk with Super Sock to make this supercute, comfy raglan pullover aptly named âNo Frills Pulloverâ by PetiteKnit.
Get all the details and plan your own perfect pullover here
For the Hot Loops Wall, we worked up Summer Leeâs âIn Bloomâ Sock set. If you can do yarnovers and simple decreases, you can create these amazing socks! Summer gives you detailed instructions and photos and extra instructions so you can sail through your socks in a flash! Â
You'll need just one skein of La Bien Aimée Merino Super Sock for all sizes, and you can find coordinating 50 gram skeins of Super Sock for heels and toes here.
Would you like to try out La Bien AimĂ©e Merino Singles or Super Sock on a lower-commitment, one-skein project? Check out the âLone Skein Shawlâ by Joji Locatelli and the âNot Too Tart Hatâ by Fatimah Hinds. Each uses one skein of either yarn, and is available on Ravelry.
Today through midnight Central, you can purchase Season 6 at a discount and start watching it right away.
Why not treat yourself to a day of binge-watching our award-winning âKnitflixâ documentaries and workshops?
P.S. It's $199 on sale, and will be $249 next time it's offered. So grab it now!
Creamy Spinach and Artichoke Salmon
If you love spinach and artichoke dip, youâll go wild for this easy weeknight dish from Half-Baked Harvest! Made in one skillet in under an hour, with plenty of breaks for knitting in between. Itâs going on our weekly rotation for sure!
Ingredients
- 4 salmon filets, skin on or off (your preference)
- kosher salt and black pepper
- 1/2 teaspoon paprika
- 1 tablespoon extra virgin olive oil
- 3 tablespoons salted butter
- 2 small shallots, sliced or smashed
- 3 cloves garlic, smashed
- 2 tablespoons chopped fresh sage
- 1/2 teaspoon crushed red pepper flakes
- 1 1/4 cups canned full-fat coconut milk or heavy cream
- 2 ounces cream cheese, cubed
- 1/2 cup grated parmesan or manchego cheese
- 4 cups fresh baby spinach
- 1 (12 ounce) jar marinated artichokes roughly chopped
- juice from 1/2 a lemon
- flaky sea salt for sprinkling
Instructions
1. Preheat the oven to 350 degrees. Rub the salmon with paprika, salt, and pepper.
2. Optional: Sear the salmon before baking. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the salmon and cook for 2-3 minutes, until the salmon is seared on 1 side. Remove from the skillet. If using skin-on salmon, sear the skin side.
3. To the same (oven-safe) skillet, add the butter, shallots, and garlic. Cook until the garlic is fragrant, 2 minutes. Add the sage and continue cooking another 2-3 minutes, until the butter is browned and the garlic golden and caramelized. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, spinach, and artichokes, and cook until the spinach is wilted, 3-5 minutes. Stir in the lemon juice. Remove from the heat. If desired, remove the smashed garlic.
4. Slide the salmon into the sauce. Transfer to the oven and bake 10-15 minutes or until salmon is cooked through.
5. To serve, plate each piece of salmon, then spoon the sauce over top. Serve with flaky sea salt.
After - As made and photographed by Shelley et al đ„°
