Adventures in knitting and sewing. Oncology nurse by day with a passion to play in my yarn room and to share stories. Proprietor of the cutest little yarn shop, Knit Picky Yarns, from 2006-2012. (I may be a little biased) Six great years of yarn play. It was great fun meeting new friends & fellow knitters.
Friday, August 19, 2011
Jo's Very Own Looking Glass Kit!
Thursday, August 18, 2011
Thru the Looking Glass cake
Proudly Serving our Smallest Customers
Wednesday, August 17, 2011
We're Expanding our Hours for Unique Sheep Day!
Tomorrow, we'll be open from 12 Noon until 6pm to give everyone a chance to see Laura & Kelly and their fabulous yarn. Don't miss this one day event! Did I mention we'll have food and prizes??!!
Tuesday, August 16, 2011
A "Unique" Opportunity this Thursday!
Thursday, August 18, is a special day for us! We welcome two of our favorite local yarn celebrities to Knit Picky. Of course, I'm talking about Laura & Kelly of The Unique Sheep.
Join us for a fabulous selection of their yarns this Thursday, noon til 4pm. And if you're one of the lucky Thru the Looking Glass KAL girls, we'll see you Thursday night!
Just a sampling to get your yarn wheels spinning....
Join us for a fabulous selection of their yarns this Thursday, noon til 4pm. And if you're one of the lucky Thru the Looking Glass KAL girls, we'll see you Thursday night!
Just a sampling to get your yarn wheels spinning....
Sunday, August 14, 2011
Sunday, August 7, 2011
Design in Progress
Tuesday, August 2, 2011
Wow! I love this wrap.
Sunday, July 31, 2011
Sweet! Spud & Chloe
Come by this week while our color selection is big!!
Saturday, July 23, 2011
Kollage Yarns @ Hot New Price!
Friday, July 22, 2011
Know what this is?
Had a good time...lunch and shopping. I'll post one of my new treasures soon. Thanks Christian!! I had a fun time and got to meet Tori, her cute pup! Zoey did some heavy duty sniffing when I got home.
Sunday, July 10, 2011
Jo's Fresh Tomato Pie
This is one of our favorite recipes since finding it a couple of years ago. Tomato & Pie are two words you don't usually put together but when you taste TOMATO PIE, you'll know that they play well together.
One of my new co-workers, Judy, knew I grew up in Georgia. She, too, is from Georgia and brought me a dozen fresh tomatoes from her home town of Claxton, GA (home of the world famous Claxton Fruit Cake that we may/or may not enjoy during the holidays)!
So when you have more tomatoes than you can use for a sandwich, but not enough to can, as if I knew how....here's the perfect recipe:
1-9" deep dish pie shell (bake at 350 for 8-10 minutes)
4-6 ripe tomatoes (fresh....don't even try this in the winter)
-rinse and cut up tomatoes into bite size pieces, try to drain them very well while shell is baking, dab with paper towels if needed. Now my friends, Susan and Belva, would take this tomato juice and create another great dish but we won't talk about their overachieving kitchen skills!
1-2 cups of grated cheddar cheese (you may mix in various cheeses if you like)
1/2 cup of mayonnaise
1/2 teaspoon of Tabasco (or if I'm out, I'll use a sprinkle of crushed red pepper) or you can skip this part
Salt, pepper, onion powder (or fresh for more onion taste), and basil
Sprinkle bottom of pre-baked pie shell with drained tomato chunks. Shake a dash of onion powder on top. In medium bowl, combine mayonnaise, a little salt & pepper, a dash or two of basil, the hot sauce/pepper and the cheese-fold together. This mixture will be thick so you'll need to use a spatula to spread small amounts on top without messing up the tomatoes. Once topping is on, bake in 350 degree oven until brown and bubbly, anywhere from 25-45 minutes (mine is usually done in 30 minutes). Let set up for 10-15 minutes, cut and serve.
Yum, Yum!! Let me know if you try it...post some pictures! We can have a tomato pie gallery!!
Now my cooking is done for the day, so Steve....you're up.
One of my new co-workers, Judy, knew I grew up in Georgia. She, too, is from Georgia and brought me a dozen fresh tomatoes from her home town of Claxton, GA (home of the world famous Claxton Fruit Cake that we may/or may not enjoy during the holidays)!
So when you have more tomatoes than you can use for a sandwich, but not enough to can, as if I knew how....here's the perfect recipe:
1-9" deep dish pie shell (bake at 350 for 8-10 minutes)
4-6 ripe tomatoes (fresh....don't even try this in the winter)
-rinse and cut up tomatoes into bite size pieces, try to drain them very well while shell is baking, dab with paper towels if needed. Now my friends, Susan and Belva, would take this tomato juice and create another great dish but we won't talk about their overachieving kitchen skills!
1-2 cups of grated cheddar cheese (you may mix in various cheeses if you like)
1/2 cup of mayonnaise
1/2 teaspoon of Tabasco (or if I'm out, I'll use a sprinkle of crushed red pepper) or you can skip this part
Salt, pepper, onion powder (or fresh for more onion taste), and basil
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sprinkle bottom of pre-baked pie shell with drained tomato chunks. Shake a dash of onion powder on top. In medium bowl, combine mayonnaise, a little salt & pepper, a dash or two of basil, the hot sauce/pepper and the cheese-fold together. This mixture will be thick so you'll need to use a spatula to spread small amounts on top without messing up the tomatoes. Once topping is on, bake in 350 degree oven until brown and bubbly, anywhere from 25-45 minutes (mine is usually done in 30 minutes). Let set up for 10-15 minutes, cut and serve.
Yum, Yum!! Let me know if you try it...post some pictures! We can have a tomato pie gallery!!
Now my cooking is done for the day, so Steve....you're up.
Friday, July 8, 2011
New Sideboard & Big ole Yard Sale!
Making room for fall yarns is a great way for you to score on good deals while they last. So....YARD SALE, Saturday, July 9, 12 noon til 4pm. Come by and see the shop...it's not quite finished but with your help, we'll be done by end of day tomorrow plus we'd just like to see you!
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