Cable Knit PomPom Scarf Oh Yeah


I made this merino rib cable scarf with pom poms at the request of a customer, who wanted it for her child. Now Max wants me to make him one in "white, purple, gray, blue and red" [because clearly he thinks he's a 4 year old version of Doctor Who]. Oh, and without the pom poms. Darn. I like me some pom poms.

It's here (and can be ordered with or without pompoms):

Merino Cable Rib Scarf with (or without) Pom poms

AND my shop is at a new address (as well as at etsy):


Posted on December 2, 2016 | Permalink

Black Friday Week SALE

15% off all knit items in my shop:

☆ All prices are already reduced to reflect 15% off and there is no need to type in a coupon code.

☆ Wait in a minute....wanna make that 20% off? Take off another 5% by using coupon code BLACKFRIDAY2016. If you have a return buyer code you'd rather use instead, well then go ahead and use that one.

If an item sells out, I may not be able to immediately place it back in my shop until I stock up on materials so if you have your eye on something, please do not wait too long to order it.

Happy holidays!


Posted on November 24, 2016 | Permalink

10% off until November 12


It's getting cold out. Get ready for le froid with a hat, like the snug little Phrygian above (now on its way to a customer in the States ❤️).

10% off with code ARMISTICEDAY at


Posted on November 9, 2016 | Permalink

Happy Holidays: 15% off!


Get 15% off (excepting digital downloads) in my shop:

☆ Begins December 11 and ends December 25.
Update: The sale has been extended to December 31. Happy holidays!

☆ All prices are already reduced and there is no need to type in a coupon code.

Happy holidays!

Posted on December 11, 2015 | Permalink

New: PDF knitting pattern

Rain or shine, knitters are always knitting. A pom pom hat with seed stitch and bobble cable in spring? Okay:

Now available in my shop as a PDF knitting pattern:


Knitting skill level:
• Advanced beginner to intermediate with knowledge on how to knit in the round on circular and double pointed needles.
• Pattern contains full written instructions and stitch pattern chart.

Contains directions for two sizes:
a) 54 cm (21 ¼”) - 55 cm (21 5/8”)
b) 56 cm (22") - 57 cm (22 ½”)

• Bulky weight pure wool or wool blend yarn (for best results)
• 6mm/US10/UK4 circular needle
• 9mm/US13/UK00 circular needle
• 8mm/US11/UK0 double pointed needles, set of 4 or 5
• Cable needle

In the pattern there is a template you can use to make a D.I.Y pom pom maker using cardboard, but I've used one of those plastic pom pom makers you can get at a knitting or craft store and I find it goes more quickly. Also, you needn't stick with this size pom. You can go smaller or bigger; just note that if you go bigger, the hat will slouch even more in the back. Your choice.

Get the pattern from my shop here. Enjoy!

Posted on April 8, 2015 | Permalink

Vogue March 2015


Posted on February 23, 2015 | Permalink

Recipe: Lemon Poppy Seed Muffins


This is how I make: Lemon Poppy Seed Muffins, adapted from a recipe by Dorie Greenspan

Prep Time : 20 minutes
Cook Time : 18 to 20 minutes
Yield : 12 muffins

130 grams or 2/3 cup organic whole cane sugar
Grated zest and juice of 1 lemon (about 2 tablespoons)
120 grams or 1 cup (spooned and leveled) organic whole wheat pastry flour
120 grams or 1 cup (spooned and leveled) organic brown rice flour
1 tablespoon cornstarch
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons poppy seeds
240 grams or 1 cup lait ribot** (what I use) or buttermilk
2 eggs
1 teaspoon pure vanilla extract
55 grams (1/4 cup) unsalted butter, melted and cooled
40 grams (4 tablespoons) canola or vegetable oil

1. Center a rack in the oven and preheat the oven to 400 degrees F (200 degrees C). Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.

2. In a large bowl, whisk together the sugar, lemon zest, flours, cornstarch, baking powder, baking soda, salt and poppy seeds. In a large glass measuring cup or another bowl, whisk the buttermilk, eggs, vanilla, lemon juice, melted butter and oil together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - a few lumps are better than over mixing the batter, which can result in a tough muffin. Divide the batter evenly among the muffins cups (I use a large ice cream scoop).

3. Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Store leftovers in an airtight container at room temperature.

*I always weigh my ingredients, but I've included ingredients by volume for those who want to use cups.
**French buttermilk, or fermented milk, from Brittany.

Posted on February 19, 2015 | Permalink

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