Friday, September 4, 2009

Sale yarn ... stash enhancers

There's nothing wrong with a little stash yarn, is there?! Long before I opened my shop I had accumulated quite a bit of stash (I filled 4, well maybe 5 or 6 of those JUMBO Rubbermaid containers). Since then I've continued to add stash to my stash. Sometimes it's just my need to own a particular yarn, other times I have plans (possibly distant plans...) for a specific project and NEED that particular yarn. I've also bought sale yarn and stashed it. Sale yarn is one of those things that can be good, but can also present problems. It's hard to know how much you'll need unless you know exactly what you're going to knit. You can always guess, but what if your guess is SHORT!? I always say, buy an extra ball when you buy discontinued yarn!

What turns a yarn into a SALE YARN? Sale yarn can be a discontinued yarn style or color from the manufacturer, which is when it's really important to know you've purchased enough! Sometimes sale yarn is just on sale because shop owners (like me for one) have decided certain yarns need to move on, since there's always new yarn that needs a home on the shelves! Be sure to check out our Sale section for special buys. We'd love to enhance your stash with discontinued yarns that need a good home! Occasionally we'll offer yarns that are ONLINE ONLY sales. You'll find the special deals on the online store when you click the "SALE" button. Remember, the Online Only Sales yarns are full price in the shop.

With Labor Day coming, I decided I needed to post another one of my favorite recipes. I got this one from the Lutheran Church of Hope cookbook. (I think church cookbooks are my favorite kind of cookbooks!) If you head to the Farmer's Market, pick up your sweet red bell peppers there!

Zesty Stuffed Bell Peppers

  • 2 (2 cup) bags boil-in-bag rice (Uncle Ben's brand is what I've found)
  • 4 large red bell peppers
  • 1 lb. Italian sausage (if you live in or around Des Moines you must use Graziano's sausage!)
  • 1 can Ro-Tel diced tomatoes & green chilies
  • 2 cups Monterey Jack cheese, shredded
  • Jar marinara sauce (this is my addition as it adds a little more sauce, *especially if I'm baking it low and slow)
Preheat the oven to 400 degrees. Prepare rice according to package directions. Remove the tops and seeds from the peppers; slice in half. Blanch the peppers in boiling water for 5 minutes. Brown sausage and drain fat. Fold in tomatoes and rice. Heat through. Add cheese; heat until melted. Remove from heat; divide mixture into prepared peppers. Place peppers in baking dish, and if desired, spoon a little marinara over the peppers. Bake for 15 minutes. (*Sometimes I've covered the pan with foil and baked this dish at 325 degrees for an hour or more if I'm not in a big hurry.)