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November is quickly leaving us with only the memory of warmer days and spectacular sunsets. The predominant color was a vibrant orange-pink, which is precisely how I felt Orange Friday at yarn-love! My cheeks were pink from the hustle and bustle and the orange themed tea and snacks kept me going. Thank you to all who came out to knit, find projects, or ask questions! We so enjoy having a cheery shop bursting with people and creative talent.
During the day, I overheard several conversations of verbal wish lists. I am always doing this at yarn-love. All the beautiful yarns, the fun print project bags, the unique shawl pins, the informative books & patterns often have me swooning. Being a shopgirl can be so hard. [wink] For those of you who have well meaning family or friends, but are not yarnies themselves we have the answer! yarn-love has lovely little wish list we call Lust Lists. Just ask at the desk and we'll be happy to give you one. Fill out your desires be they projects, notions, books, or needles. Then, return the Lust List and send in your family. When they come to yarn-love we'll pull your list, allowing them to pick out something you greatly desire. Personally, I use this list for both the holidays and my birthday. It's the easiest way to ensure I love the gifts given to me. Can you relate? I thought so. Just ask for a Lust List next time you're at the shop!
Before this month slips by entirely, I wanted to be sure to pass along this delicious recipe. Many thanks to yarn-love friend Barbara for her dropping this off for me. I made it the other night when I had a house full of company and was tired from all the entertaining. It was quick (hip!), healthy (hip!), and scrumptious (hooray!). I served it over tortellini and used dried thyme.
2 Tbsp olive oil
1 medium butternut squash, peeled, and cut into 1/2 inch piece
Kosher salt and pepper
2 cloves garlic, thinly sliced
1 Tbsp fresh thyme sprigs
1 16 oz package cheese ravioli
1/4 cup grated Parmesan
Heat the oil in a large skillet over medium heat. Add the squash, season with 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, for 8 minutes. Add the garlic and thyme and cook, uncovered, tossing occasionally, until the squash is tender and beginning to brown, 2 to 3 minutes more. Meanwhile, cook the ravioli (or tortellini or pasta) according to package directions. Transfer ravioli to plates, top with the squash mixture and sprinkle with Parmesan.
Enjoy!
~Kristin |