Our knitting hack this week comes from multiple sources, but most notably from Debbie Ross.

Debbie uses those heavy rubber bands that you can buy in large packages at the superstore, twisting them around the ends of her needles to keep the stitches from falling off her projects while they are languishing in her project bags. 

Loops Trooper Margaret stashes a couple of them in each of her project bags, and at least one in each interchangeable needle case. Why? Because they have a second use - as "grippers" when she wants to give her screw-in needle stems a little extra twist (or untwist, when she's finished with them)!

Even as we head toward summer, this Zweig sweater pattern by Caitlin Hunter is at the top of the Ravelry "Hot Right Now" charts!

And as luck would have it, we just got a hefty re-stock of Hedgehog Sock to make it with.

Shop our Hedgehog Sock colors here.

Crocheters, if you're looking to experience the squishy joy that is Hedgehog Sock yarn, check out Blurre by Deanne Ramsey on Ravelry So soft and pretty!

This recipe is from a member of Loretta's Sock Flock, Barbara Albritton, who served it recently to her son Stewart when he was home visiting with his bride.  Barb says it earned rave reviews with Hasselback potatoes, and later she paired it with egg noodles.

Asian Short Ribs

Ingredients
8 lean bone-in beef short ribs (about 2 1/2 lb.), trimmed 
5/8 teaspoon kosher salt
1/2 teaspoon black pepper 
1 1/2 tablespoons canola oil, divided
2 cups sliced fresh mushroom caps 
1 tablespoon finely chopped garlic (about 3 garlic cloves) 
2 teaspoons finely chopped fresh ginger 
1/2 cup unsalted beef stock 
1/4 cup packed light brown sugar 
1/4 cup rice vinegar 
1 1/2 tablespoons lower-sodium soy sauce 
1 teaspoon crushed red pepper

Step 1
Sprinkle ribs with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add half of the ribs to skillet; cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer ribs to a 6-quart slow cooker; discard drippings in skillet. (Don’t wipe skillet clean.) Repeat procedure with remaining ribs. Add remaining 1 1/2 teaspoons oil to skillet; stir in mushrooms, garlic, and ginger. Cook, stirring often, until mushrooms soften slightly, about 4 minutes; transfer mushroom mixture to slow cooker. Add beef stock, brown sugar, vinegar, soy sauce, and red pepper to slow cooker. Cover and cook on low until ribs are tender, about 8 hours.

Step 2
Go knit for 8 hours :)

Step 3
Transfer ribs to a serving platter; reserve cooking liquid in the slow cooker. Skim fat from surface of cooking liquid. Drizzle ribs with reserved cooking liquid.

Enjoy!

- Shelley and the Loops Troops
P.S. Are you following us on Instagram yet? Check us out @loopslove_ and @knitstars ... Big things happening this week! ;-)