Just a friendly reminder that you might want to get that Christmas knitting started. You still have a few weeks to finish up your needlepoint ornaments (October 23 is the deadline for small ornaments and stand-ups). Unfortunately, you’ve missed the deadline for stockings and larger items.
Now back to our regularly scheduled blog update.
New Needlepoint Books
Look at these new stitch books. They are chock full of great ideas.
We had some new yarn arrive this week and along with the yarn came some really cute patterns. This yarn is super soft and it’s bulky, so whatever you knit with it will go quick.
Come Stitch With Us
I know I’ve told you many times before, but it’s worth repeating. Tuesdays and Wednesdays are Fundays… On Tuesdays the shop is open until 8 pm and it becomes a favorite hangout for knitters (needlepointers are never excluded, though). If you come on a Tuesday night, you will discover others who share your love of knitting. You will also find admiration for your work, encouragement to stretch yourself to new levels of accomplishment and inspiration to try those ability stretching projects.
On Wednesdays you will primarily find needlepointers (although just like on Tuesdays, all are welcome). You can get help, be encouraged, see how others are stitching their projects and chatter with those who share your love of needlepoint.
Although Saturdays have never officially been designated a specific gathering time, you will often find several folks enjoying each other’s company while stitching or knitting then as well.
Sock Class Coming Up
October 12 & 26 will be our sock class(es). It is actually one class in two sessions. The first session will be cuff and leg. Session two will cover the heel and foot. Cost is $40 plus supplies. Call (228-255-3100) or email (firstname.lastname@example.org) us to sign up.
Speaking of classes, here is Suzanne’s needle felting from the last class. Aren’t they cute?
We got lots of ornaments back from the finisher this week. Enjoy.
And last but not least…
An October Recipe.
1 cup sugar
2/3 cup mashed, cooked pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/4 tsp. ground nutmeg
1 cup chopped pecans
1 8-oz pkg. softened cream cheese
1/3 cup softened margarine or butter
1 cup sifted powdered sugar
1 tsp. vanilla extract
Grease and flour 15x10x1″ jelly roll pan, set aside. Beat eggs in large bowl till thick. Gradually add sugar and beat 5 minutes. Stir in pumpkin and lemon juice. Combine flour and next 5 ingredients. Stir into pumpkin mixture. Spread evenly in pan and sprinkle with pecans. Press into batter and bake at 375 for 12-15 min.
Sift powdered sugar in rectangle on dish towel. When done, loosen cake and turn onto towel. Roll cake and towel together. Cool completely, seam side down.
Beat cream cheese and butter. Add powdered sugar and vanilla. Unroll cake, spread with cream cheese mixture and reroll. Place on plate seam side down.