I think this little poncho is so on-point for spring/summer knitting.

Maybe that's why designer Courtney Kelley called it Stone Point?

We made it up in new "Milo" yarn from Manos del Uruguay. Milo is a rustic yet elegant linen/merino blend with a lovely drape - and it only took 3 skeins to make our Stone Point.

This has been one of the most popular designs from our all-Manos Hot Loops Wall that debuted last week.

Shop the project here.
Shop the rest of the Hot Loops Wall here. 

This week's hack comes from Loops Trooper Ruth. 

"My favorite hack is using both ends of a ball of yarn for a long-tail cast-on. You'll never run out of yarn!" Ruth says.

Here's a 1-minute video from KNITFreedom to show you how!

Local Yarn Store Day is Saturday, April 27th - hooray!

Our friends at Manos del Uruguay have given us a bunch of free patterns to share with you when you purchase the yarn from us!

Shown below, top to bottom and left to right:
Maremoto knit with one Mentolat Kit
Channeling knit with 1 full skein Fino + 1 Fino mini-set
Sideways Showers crocheted with 1 full skein Fino + 1 Fino mini-set
Rainbow Showers crocheted with 2 Fino mini-sets
Sybil Mesh knit with 1 full skein of Fino + 1 Fino mini-set

Just ask for the pattern that you want in the comments with your order! And please be sure to visit your nearest LYS on April 27 :)

Need a last-minute, adorable dessert for Easter - or really, anytime? Check out these super-simple, mini cherry pies!

Muffin Tin Cherry Pies

From Delish - Yields 12

Ingredients:

2 lb. cherries, pitted (about 5 c.)
1/2 c. water
Juice of 1/2 lemon
1/2 c. sugar plus 1 tbsp. for sprinkling
1/4 c. cornstarch
Nonstick spray, for pan
1 package refrigerated pie crust
2 tbsp. milk

Directions:

1. Make cherry pie filling: In a saucepan over medium heat, combine cherries, water, lemon juice, 1/2 cup sugar, and cornstarch. Reduce heat to low and cook, stirring occasionally, 15 minutes.
2. Spray a muffin tin with nonstick spray. Use the rim of a glass to cut large circles into pie crust (they should be big enough to line the whole muffin cup). Press crust into muffin tins and up the sides.
3. Spoon over filling until each is full. Roll out remaining scraps of pie crust and slice into lattice strips with a pizza cutter or knife. Make a crosshatch crust; trim excess.
4. Brush tops with milk and sprinkle with remaining sugar.
5. Bake at 350° for 23 to 25 minutes.
6. Let cool slightly, then remove from muffin tin and serve.