Category Archives: foodies!

WWKIP Day, KAL party, non-yarn chicken

It’s shaping up to be a knit-packed weekend here in Portland, Oregon! Knit Picks is having a WWKIP (Worldwide Knit in Public) Day event this Saturday, June 10. I’ll be one of the guest designers there; come say hi if you’re local! It’s from 1 to 3 p.m. at Overlook Park. Refreshments, door prizes, and yarn sampling!

I’ll be knitting with this Knit Picks Stroll Gradient cake in Ice Sculpture; it’s my Go Tell the Bees KAL knitting. (Click for Ravelry link)

And I’m having a a Go Tell the Bees KAL party at Pearl Fiber Arts on Sunday June 11 from 1 to 3. Fierce Fibers dyer StaceyKok will be there with some of her lovely gradient cakes, too. Again, if you’re local, come knit with me! (RSVP to Cindy at the shop; space is limited.)

And here’s a recipe that I’d like to share; we had this on Memorial Day. It’s a family favorite. (Hey, look, chicken that’s not YARN CHICKEN on the blog!)

Vietnamese Chicken Wings or Drums

Ingredients

Marinade
1/2 cup sugar
1/2 cup nuoc mam (Vietnamese fish sauce) I use 3 Crabs brand. Red Boat is also good, and it’s gluten-free if that’s an issue.
1 cup white vinegar
3/4 cup rice vinegar
2 heaping tablespoons minced garlic
1 rounded tablespoon red pepper flakes

1 large flat of chicken wings (about 20 wings), cut into 3 sections, discard tips, or 1 flat drumsticks (about 16)
2 tsp cornstarch, combined with 2 tsp cold water
1/2 bunch cilantro

In a quart-size jar with tight-fitting lid, combine marinade ingredients. Seal and shake until sugar is dissolved.

Marinate wings/drums in sauce about 4 hours in refrigerator.

Grill wings/drums on medium-low temp to brown and cook through, turning every 5 minutes. Drumsticks take about 25-30 minutes. I’ve never used wings, so you’re on your own for timing. They’re traditional, though.

While grilling, put about half the remaining marinade into a sauce pan and bring to boil.

Add cornstarch/cold water mix to thicken a bit, I used about 2 teaspoons of corn starch.

Chop up fresh cilantro.

When wings/drums are done, put in large bowl, pour in some thickened glaze and stir. Arrange on platter and garnish with cilantro.

Enjoy!

Advertisements

Bagel bliss, high tea, and yarn!

There is something wonderful about mastering a skill and getting repeatable results. I’ve been on a bagel quest for the last couple of months, turning out batch after batch in search of the perfect multi-grain boiled bagel texture.

I did a lot of reading, experimented with a couple recipes, and ended up with a heavily modified version of this Easy New York-Style Bagel recipe from the Oregonian. Here’s my take.

Bagels

Ingredients
1 1/4 cups warm water, divided into 1/2 cup and 3/4 cup
(you may need up to 1/4 cup more)
1 1/2 tablespoons granulated sugar
2 1/2 teaspoons active dry yeast
2 cups bread flour
1 1/2 cups whole grain flour; I’ve tried spelt, and now kamut
Extra bread flour for kneading
2 1/4 teaspoons salt
Optional toppings: coarse salt, poppy seeds, or sesame seeds

Instructions
In an 8 ounce measuring cup, add 1/2 cup warm water. Pour in the sugar and yeast, stir to combine. Let it sit for 5 minutes to get the yeast going.

In a large bowl, mix the flours and salt. Make a well in the middle and pour in the yeast-sugar mixture. Add an additional 3/4 cup warm water into the well. Mix and stir in the rest of the water as needed to form a moist, firm dough. You may need to add more water to get this texture.

On a well-floured countertop, knead the dough for 5 minutes, working in additional flour as needed. Your finished dough should be firm and stiff. (Other recipes have you knead for 10 minutes, but this is too much time for whole grain flours.)

Brush a large bowl with olive oil. Add dough and turn it so that it is coated with the oil. Cover the bowl with a damp kitchen towel and let rise in a warm place for 1 hour. A perfect warm place is your microwave! Before putting the bowl of dough in, heat a large mug of water for 3 minutes. Move the mug to the back corner, add your covered bowl. When the dough has doubled in size (about an hour), punch the dough down and let it rest, covered with the towel, for another 10 minutes.

Divide the dough into 9 equal pieces. Form your bagels by gently rolling each piece into a ball, flatten a bit and poke your thumb through the middle and make a good sized hole. (The hole will shrink.) Place bagels on a lightly oiled baking sheet, or an unoiled Silpat. Cover the bagels with the damp towel and let them rest for 10 minutes.

While the bagels are resting, bring a large pot of water to a boil and preheat the oven to 425 degrees. Reduce the heat to a low boil. Working in batches of 4 or 5 bagels, use a slotted spoon to lower the bagels into the water. Simmer for 2 minutes, flip, simmer for 2 more minutes. Remove the bagels to a wire rack to drain.

Add toppings while bagels are damp, just out of the pot, if desired.

Return drained bagels to baking sheet. Bake for 20 minutes, until golden brown. Cool on a wire rack.

Yield: 9 lovely bagels

It’s been a food heavy weekend. Carole and I put on a tea for a lovely group of graduates.

Besides scones, we had savories

and sweets.

The moms served the scone and savory courses, and then we had them sit so we could serve the sweet course, and serve the moms the whole tea menu plus mimosas.

Here’s to moms, grads, friends.

The knitting continues, too!

Biscuit and I are testing out ideas for this lovely yarn from Bumblebirch. I think I know what it’s going to be. Biscuit is still dreaming.

And I’m narrowing down my blue/yellow choices, too. Hazel Knits Splish Splash with Midas? Or Hoppy Blond?

Knit on!

Catching up with May

How did half of May fly by so quickly? I see that I last posted here on May 1, but I’ve been having fun over on Instagram. It’s so easy to post a quick photo with a short caption. I’m pdxknitterati over there, too; here’s a link to my profile if you’d like to follow me there.

So to catch up here:

I’ve been madly knitting gorgeous gradients from Fierce Fibers, designing a crescent shawl in two sizes. More about that in the next post.

I picked the winner of the linen mini-skeins for the Linden Leaf scarf. Congratulations Sharon Brown! I’m sending you an email to get your addy.

And I love it when you send FO pictures! I had the pleasure of teaching at the Sheeper than Therapy retreat in central California last fall. One of the classes was for my Tilt Shift Wrap. Ann Berg sent me this picture of several successful finishers. Thanks, Ann!

On the non-knit side, I’ve been obsessed with baking bagels. I’ve been experimenting with whole grain and different amounts of yeast/kneading/boiling times, and now I’m getting the size and texture I want. Yay!

And I had the opportunity to sing with my fellow Pie Birds in church, and will be singing with them in a wedding soon, too. Here’s a recording of us singing Bird Song, written by Heather Masse.

Cheers!

Puff the magic pastry, encore

Happy new year!

Apparently I’m a fan of the repeat, especially for things that are quick, easy, and look good. My Stopover is a case in point.

Stopover Korknisse

So are Korknisse.

I’m also a fan of the quick and easy in the kitchen, but it has to be delicious.

One of my go-to desserts is a simple pear tart. Fresh sliced pears tossed with lemon juice, arranged on a bed of puff pastry, brushed with butter and sprinkled with sugar before a little turn in the oven.

puff pastry pear tart

Paired (peared? hah!) with my favorite bourbon caramel sauce, this is a heavenly dish. My favorite aunt sends me pears at Christmas, so we had pear tart with Hanukkah dinner last Saturday.

What else can you do with puff pastry? These chocolate chip pinwheels showed up in my Facebook feed as something I did 3 years ago. Looking at the recipe, I thought it could benefit from a hotter oven than the previous go-round, so I had to try it again to figure out time and temperature. We had these on the last night of Hanukkah yesterday. A week bookended with brisket, latkes, and puff pastry is a good week indeed.

image

Chocolate pinwheel puffs
Yield: 9 pretty puffs, and two not so pretty ones

Ingredients:
1 sheet frozen puff pastry (I used Pepperidge Farm)
3/4 to 1 cup mini chocolate chips
1 egg
sprinkle of sugar, optional

Thaw puff pastry for 45 minutes.

Preheat oven to 400 degrees F. Use a little non-stick spray in the bottom of a standard muffin tin to keep melted chocolate from sticking, or paper muffin cups.

Use a rolling pin to roll out dough to about 12″ by 12″, not a lot thinner, mostly just to roll out the creases. Sprinkle mini chocolate chips over the surface. I’m guessing on the amount, you could go lighter or heavier if you want. Let your conscience be your guide. Mine looked like this. (sorry, bad kitchen lighting)

image

Roll the dough up into a tube. Scramble the egg to make an egg wash, and brush some on the edge to seal the roll. Slice the roll into 1 inch pieces. Place the pieces into the muffin pan. They look like they’re too small for the pan, but they’ll puff up. The two end pieces won’t be as pretty; you can add additional chocolate chips to make up for it. Brush the pinwheels lightly with the egg wash, and sprinkle them with sugar for a bit of sparkle and crunch if you’d like.

Bake at 400 degrees for 15-17 minutes, until pastry is golden brown. Remove from oven and cool on wire rack. Eat the not quite so pretty end pieces first to hide the evidence.

image

I’m on to blocking for my Stopover. I was shocked at the difference in feel between the unblocked red sweater and the blocked blue sweater. Blocking is magic with Lopi! I’m hoping it’s dry tomorrow, so I can show you which color I chose for the color pops.

Happy knitting, and happy munching!

Quick boozy gift recipes

We ran away for a little aloha last week, but I’ll catch you up on that later.

Pog mimosa coffee knitting

We returned home on the 19th, and I’ve been scrambling ever since. I’m hosting Hanukkah dinner tonight (Christmas Eve), and Christmas dinner tomorrow. Busy busy, but I managed to put up the Christmas lights and crank out a few non-knitted gifts. Two are super quick, and one is worth a little extra time. You can make something a little something for friends you’ll see between Christmas and New Year’s, or save these ideas for next year.

Irish cream

First off, and new on the hit parade: DIY Irish Cream, adapted from Smitten Kitchen. This comes together in 5 minutes, and makes three of these cute 8 ounce bottles. (You get 30 oz of liquid, but I barely filled three of these 1/4 liter (8 oz) bottles the first time I made this. No worries; just adjust your expectations accordingly.)

1 teaspoon unsweetened cocoa powder
1 cup (235 ml) heavy cream
1 (14-ounce or 415 ml) can sweetened condensed milk
1/2 teaspoon vanilla extract
9 oz Jameson’s Irish whiskey (original recipe calls for a cup, but 9 oz fills the bottles just a little better, and yum)

In a small bowl, whisk cocoa powder and a spoonful of cream into a paste. Add more cream a splash at a time until the paste is liquid enough that you can whisk in the rest of the cream. Transfer to a pitcher, and whisk in condensed milk, whiskey and vanilla. Bottle for gifts. Keep refrigerated for up to two weeks. Seriously, how long do you think this will last? Give it a good shake before using; the cocoa wants to sink, and the cream wants to rise to the top. Of course!

Bourbon caramel sauce

Bourbon Caramel Sauce, recipe from Danielle Centoni. I’ve made this many times, and it always gets raves. We’ll be having some with ice cream on a pear tart tonight. My only warning on this one is don’t get greedy when caramelizing the sugar. It can go from perfect nut-brown to burnt in a blink. Brown enough is brown enough! This makes 2.5 cups; I’m giving it in little 4 ounce jars, because a little goes a long way.

P1060593

My aunt sent me pears again this year, and in return she’ll get some cranberry pear bourbon jam. I get jam, pear tart, and pears for eating fresh. A good deal for both of us!

Cranberry/Pear/Bourbon/Ginger Jam

4 cups cored and chopped pears (I left the skins on)
4 cups fresh cranberries
3 cups sugar
1/2 lemon, juiced and zested
1 teaspoon ground cinnamon
1 cup water
1/4 cup bourbon
1/4 cup chopped crystallized ginger (optional)

Combine chopped pears, cranberries, sugar cinnamon, lemon juice and zest, and water in a large pot. Stir to combine and let it rest until the sugar has begun to dissolve, about 10 minutes.

Place the pot over high heat and bring to a boil. Reduce heat simmer for 15-25 minutes or longer, stirring regularly, until it thickens. Add bourbon and ginger, and continue cooking until jam coats spoon without running off.

Ladle jam into prepared jars. Wipe rims, apply lids and rings and process jars in a boiling water bath for 10 minutes.

Makes 5 half pints. (If you need more thorough instructions for processing, go to Food in Jars! I’m assuming that you know how to jam.)

Happy Hanukkah and Merry Christmas to you! Did you make food gifts this year? What should be on my hit parade for next year?

Happy Thanksgiving, and meet Zephyr!

Happy Thanksgiving!

It’s been a great year, knit-wise. I’m grateful for a life of designing and teaching, and meeting lots of fun knitters along the way. Knitters are the best people! We don’t have to agree on everything to be able to knit together. (Steek? Yes! Kitchener? No!)

The Indie Design Gift-A-Long is in full swing on Ravelry. Go join the group, use the coupon code giftalong2016, and join the KAL/CAL fun!

Zephyr Shawlette

I’m introducing another new design today. This is the Zephyr Shawlette, an asymmetric triangle knit on the bias. It’s named after the west wind. The lacy arrow represents the wind blowing west to east. The eyelets are like bubbles rising on the wind. I love that the yarn I used is called Bollicina, which is Italian for bubble. It’s 65% cashmere, 35% silk which makes it soooo luxurious. Sadly this yarn is discontinued, but any other fingering weight yarn will make an equally lovely Zephyr.

Zephyr wingspan

I had 550 yards, so this knit up into a gorgeous large wrap. The pattern is easily adapted to your yardage; it starts at the narrow point and grows from there.

Zephyr Shawlette gradient wingspan

Ann Berg test knit this for me with a Canon Hand Dyes William gradient, 460 yards of gorgeous shifting color.

Zephyr detail

And Rachel Nichols test knit this for me with the Fiber Seed’s Sprout fingering in Robin’s Egg, 480 yards.

Thanks for knitting, ladies! And thanks to Amanda Woodruff for tech editing. This is one of my favorite kinds of knitting, mostly stockinette so I can read blogs or my Kindle, or watch TV, and only pay close attention for a little bit. It would also be great for meditative knitting.

The pattern is on Ravelry, and it’s 15% offf through December 5, 2016, no coupon needed. But if you’re subscribed to my mailing list, you can get 20% off instead, with a coupon code from my newsletter. Let me know if you’d like to subscribe.

Trellis Vines Mitts

One more new release this week, this one through Knit Picks. I’m releasing a mitts only version of my Beanstalk Mitts and Scarf. It’s called Trellis Vines Mitts, and they coordinate with my Trellis Vines Stole Poncho.

Trellis Vines Stole Poncho

Same lovely lacy leaf and trellis pattern, using the same sport/dk weight yarn.

What else is going on? I’m taking a Harmony Singing by Ear class with Anne Weiss over at Artichoke Music in Portland. I’ve sung in her classes before; she is knowledgeable, supportive, and fabulous. I put class to use last weekend while singing with friends in church. I’m the low harmony on the verses of this version of Leonard Cohen’s “Anthem.” Click this link if you want to listen.

Rolling up my sleeves and getting to work in the kitchen. Here’s the recipe for my favorite turkey stuffing. My Baba (daddy) used to make it this way. I love that he used to just make things up, and suddenly we had our own Chinese version of an American tradition. I miss him lots, since 2001.

Chinese Sausage/Oyster/Water Chestnut Rice Stuffing, enough for a 15-20 lb turkey
2.5 cups uncooked rice (I like brown medium grain, but whatever you have is fine)
3 Chinese sausage (lap xuong)
2 (two) 8 oz jars of fresh small shucked oysters, drained and cut in half if they seem large
3 stalks celery, sliced 1/4 inch on diagonal
1 onion, chopped
1 can sliced water chestnuts, drained
3 eggs, scrambled (if you want it to be prettier, cook separately before adding so you have ribbons of scrambled egg)
1 tbsp soy sauce

Pre-cook rice, along with sausage. (Lay the sausage on top of the rice when you turn the heat down after it boils; they will be perfect.) When rice is done, remove sausage and slice 1/4 inch on diagonal.

Now it’s time to really cook!
Sauté sausage, onion, and celery in 1 tbsp oil. When onion is soft, add oysters and cook until they are just barely done (there will be a lot of moisture in the pan). Add water chestnut and eggs; cook ’til eggs are done. Beginning adding rice, one cup at a time, working it in. You may not use all the rice. When you have enough rice worked in (so that the ratio of rice to goodies looks right), add a bit of soy sauce for color (go lightly!). Salt and pepper to taste. Stuff the turkey, or not!

This is basically fried rice, with oysters and chinese sausage. yum….

I hope you’re having a peaceful weekend with people you love. Lots of time to knit while waiting for a turkey to roast. And then the mad rush to make gravy. Cheers!

Eek, steeks, like a BOSS, and tea

I had the pleasure of teaching my Bucket List Coffee Accessories class last week and this week at Twisted.

steek promo

This class covers the basics of two color stranded knitting, knitting a steek, reinforcing a steek, and CUTTING the steek. Not for the faint of heart, but knitters are brave! And it’s such a quick knit, it’s not so scary after all.

Crocheted Steek prep

Here’s the before picture: Steeks reinforced with single crochet.

Cutting the steek 2

Cheri makes the CUT!

Steek cut done

And done. Check out John’s double mug rug; a clever way to avoid magic loop/2 circulars/dpns. He used a 16 inch circular needle and will have two mug rugs after he cuts that SECOND steek. Brilliant!

Afterward, we celebrated with bubbly, and worked on finishing our edges. A total win for all. I love teaching knitters to be the boss of their knitting, and what’s more boss than steeking?

Have you cut a steek before? Or is it on your bucket list? My Bucket List pattern provides full instructions for your first steeked project, in a small user-friendly project. Go for it!

In between class last week and this week, I planned, prepped, and served high tea for 60 with my bestie Carole on Saturday. A few pictures, so I can find them later!

High tea

The room

Kerri's tea cup

It all begins with scones, clotted cream, jam (no scone pic, too busy!). This tea cup is from my friend Kerri in Massachusetts.

High tea savories
Savories

Pumpkin mousse shooters high tea
Pumpkin mousse shooters

High tea sweets
Sweets. There was a fruit plate, too, but it went out the kitchen door before I could get a picture.

It was a very lovely afternoon, a welcome respite from an ugly election season. More civility, please.

Thanks to those who have signed up for my new email newsletter! I’m exploring Mail Chimp and figuring out how it works. It’s pretty spiffy! If you haven’t joined the newsletter yet, and you’d like to, tell me in the comment section below. You’ll receive a newsletter once or twice a month with news and special offers, and my Lobelia Shawl pattern as a thank you for signing up.

Knit on!

Bang Out A Sweater next week?

When I saw that Kay and Ann over at Mason-Dixon Knitting were starting a #BangOutASweater KAL with Mary Jane Mucklestone’s Stopover pattern, I tried to resist. I have several projects already in the works, and don’t really need one more.

But if I did decide to knit along, what colors would I use? I played with some colors online. Just looking, you know. As one does.

Lett-Lopi colors

I wondered what they would look like in real life? I went to the Knitting Bee to check. And then I bought the yarn. Oops. But Létt-Lopi isn’t very expensive on the yarn continuum, so I didn’t feel too guilty. I could put it away for later when I have more time, right?

My friend Claudia came over to bake bagels and sing with me the other day. (She, Becky, and I sing as the Pie Birds.) The bagels turned out great.

bagels with Claudia

I told her about the BangOutASweater KAL, and she was all in. She went from my house to Dublin Bay to get yarn. I’m such an enabler! (And can I say just how lucky we are in Portland to have 15 yarn shops in the area, and TWO that carry Lopi?) She sent me this picture.

Létt-Lopi for Claudia

I guess this means I should knit along with her now, instead of later. I swatched yesterday (in the round! and wet blocked!) and also sampled color placement. The size didn’t change when I blocked it, but the yarn fuzzed up marvelously and filled in the gaps at this loosely knit gauge. Perfect.

Stopover color sampling

I like the top sample better; the gray and blue pop against each other at the bottom of the peacock feather. The green and blue are too similar in value to each other and mush into each other in the bottom sample. Here it is in monotone; you’ll see what I mean.

lett-lopi monotone

So I’ll run with the color placement in the top sample, but I’m not excited about the green as the accent color pop. I may use cherry red. Or sunshine yellow. Hot pink? It’s only used in that one row, so I’ll check my stash of leftovers (Brown Sheep Lamb’s Pride) to see if I have anything that works. Otherwise, back to the yarn store. Oh, darn.

How about you? Do you want to bang out a sweater with us? It will be quick. And fun! Check it out here on the blog, on the Mason-Dixon Knitting blog, their Ravelry group, and Instagram, where the hashtag is #BangOutASweater.

Happy Thanksgiving

The turkey is in the oven, stuffed. The rice for the other stuffing (rice/oysters/Chinese sausage/water chestnut, my Dad’s recipe below) is cooking. The stock for gravy is simmering. It smells wonderful in here.

So I’m taking a moment to say thank you for reading! And for knitting, especially if you’ve ever knit one of my designs or taken a class with me. I love what I do, and love being able to help you knit, too.

Kilter Indiecita

I’m currently knitting a worsted/Aran weight version of Kilter. This is Malabrigo Rios in Indiecita. Loving it so far.

Hoping your day is full of family and peace, whether or not you celebrate Thanksgiving.

Baba’s turkey stuffing

2.5 cups uncooked rice (i like brown medium grain, but whatever you have is fine)
3 Chinese sausage
2 8 oz jars of fresh small shucked oysters, drained and cut in half if they seem large
3 stalks celery, sliced 1/4 inch on diagonal
1 onion, chopped
1 can sliced water chestnuts, drained
3 eggs, scrambled (if you want it to be prettier, cook separately before adding so you have ribbons of scrambled egg)
1 tbsp soy sauce

Pre-cook rice, along with sausage. (Lay the sausage on top of the rice when you turn the heat down after it boils; they will be perfect.) When rice is done, remove sausage and slice 1/4 inch on diagonal.

Now it’s time to really cook!
Saute sausage, onion, and celery in 1 tbsp oil. When onion is soft, add oysters and cook until they are just barely done (there will be a lot of moisture in the pan). Add water chestnut and eggs; cook ’til eggs are done. Beginning adding rice, one cup at a time, working it in. You may not use all the rice. When you have enough rice worked in (so that the ratio of rice to goodies looks right), add a bit of soy sauce for color (go lightly!). Salt and pepper to taste. Stuff the turkey, or not!

This is basically fried rice, with oysters and chinese sausage. yum….

Knitters’ tea party, prize winners

Tea and knitting, a winning combination. When a table is set with yarn as part of each place setting, you know it’s going to be good. (Yarn is from my stash, which needed thinning. Everybody wins!)

tea and yarn

My buddy Carole and I put on a knitters’ tea for a friend’s fund raiser in Salem on Sunday. I brought a small trunk show with me so knitters could touch and feel and try things on. I forgot to take a picture, sorry.

plum deluxe tea

Our teas were from Plum Deluxe: Andy Hayes is an online tea blender and purveyor based here in Portland. Our two teas were Afternoon “High Tea” Tea, a lightly caffeinated tea with notes of peach and pear, and Everything is OK Herbal Tea. They were both delicious. The teas arrived in this signature purple packaging, which smelled wonderful! I kept sniffing it. Andy also provided us with a goody bag of 2 teas as a door prize. And his postcards made our table that much prettier; you can see them in front of the yarns in the table picture above. Thank you Andy!

As always, we began with scones, butter, clotted cream, and jam. The jams are from my kitchen; we had yellow plum bourbon, red plum with Krupnik (a spiced honey liqueur), and strawberry balsamic. Again, I forgot to take a picture, but I was busy!

savories

Next come the savories: Clockwise from left: Cucumber sandwiches, chicken salad in lettuce cups, pear and gorgonzola crostini, caramelized onion and feta tarts.

Conversations about knitting, and then come the sweets. First,

pdxknitterati trifle mini wine glass

English trifle in mini wine glasses. I love these little glasses, we use them for lots of desserts. Carole and I each have a set, so we have 24 readily available. And she gave some to her other friends, too, so we have at least 48 if we need them! That’s smart gifting…

high tea sweets

The rest of the sweets: Clockwise from upper left: chocolate chip shortbread, pumpkin tarts, lemon bars, and chocolate truffle drops in the center.

pdxknitterati knitters tea

It was a lovely afternoon with knitters. Note that Donna on the right is wearing her Zen Rain Shawlette. I love it when knitters wear my designs! Thanks to all for a fabulous time.

And now, drum roll please: The winners of the Lobelia Shawl-inspired giveaway are: Emme for the Mint Mojito yarn and a copy of my Fern Lace Shawlette pattern, and Noreen for the Huckleberry yarn and Pacific or Lobelia. I’ll be in contact with you to arrange your prizes! Thanks to everyone for their very kind comments. Thanks for playing!