Thank for Stopping by!
Black-Ops Two, Playstation Vita, Need for Speed Most Wanted, Assassin’s Creed
Stitched by Jessalu Peanut’s Bag, Gryffindor scarf knit from Berroco Comfort, Grandma’s Favorite Dishcloth knit from Sugar & Cream in hot green.
Antler Cardi (Rav Link)
Tidal Wave Sock
Deerfield Creations - Beautiful buttons, spindles and MORE!
Stitched by Jessalu - Project Bags
Vanilla Bean Socks
Ella’s Log Cabin
Color Affection Shawl
Blocking Wires - Knitsomuch Blocking Wires
Spinning - Highland Handmades, Into the Whirled, Loop, Crown Mountain Farms, Fiber Optic, Louet s10DT.
Trifecta of Awesome: Keegan Lane Yarns & Fibernymph Dyeworks - Crosswords at the Coffee Shop? (Miss you Karrie).
Stitched by Jessalu
Mable’s Closet by Quince & Co
Knitty and Color
500 + Member drawing! His & Hers Ravelry Group!
“What’s on your plate?” - NEW SEGMENT!
This week we’d like to highlight Melissa’s Roasted Butternut Squash Bisque
One large butternut squash peeled, cubed
Large sweet onion, sliced
Sharp chef’s knife
Olive oil for roasting
Salt & pepper
Chicken or veggie stock (we prefer organic)
Immersion blender or regular blender
Set your oven to 400*. Place parchment paper on your baking sheet. In the large mixing bowl place the squash with the onion. Coat with olive oil, toss and then add salt, pepper, and garlic powder. Place in single layer onto baking sheet and place in over for 45 minutes to one hour. The squash should be cooked through and lightly browned. Remove baking sheet form oven and turn oven off. Place squash and onions into sauce pan with about 2 cups of chicken stock (enough to cover). Allow to simmer for about 15-20 minutes. Remove from heat. Add about 1/2 of light cream and nutmeg. Using an immersion blender or kitchen blender process until smooth. Serve with a green salad. Stores and reheats beautifully!