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Cadeautje with rainbow fibre

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Cadeautje from Knitworthy by Ysolda

Cadeautje the latest Knitworthy pattern, I think the pattern description pretty much covers it. I would add these are ridiculously warm and comfy. Also you should make them for everyone (aka everyone will think you should make them a pair!) Here are mine and no you can't have them.

Cadeautje rainbows-4.jpg Cadeautje rainbows-3.jpg

I used Rowan Purelife British Sheep Breeds Chunky and carded fibre that I got at the Swiss open-air museum Ballenberg in 2009, I don't have any other details on the fibre. It was a little trickier to make even thrums with than combed tops but is possible. I pulled a small amount fibre off the batt and teased it into a longer strip before folding that to create the thrum. The photo below is from my phone when I was making the thrums for the second slipper.


For those of you curious what the inside looks like, also if you follow Ysolda's Instagram her rainbow wig photo from last week will make sense now!

Have fun with the thrums and enjoy cosy toes all winter! I'm looking forward to wearing mine, but it's not cold enough yet.

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3551 days ago
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Seared tuna nicoise salad with Camille Styles

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seared tuna nicoise salad recipe
I've been anxiously awaiting the arrival of Camille Styles' first book, Camille Styles Entertaining: Inspired Gatherings and Effortless Style, which is out today! She and her dream team have been slowly giving out sneak peeks on the progress of the book on Instagram (of course it always seems to be a lunchtime so of course I start salivating!) and I can't wait to get my hands on one to see the magic they have performed.

I asked Camille why she decided to write a book, when it seems that she's so busy running a well-done blog. I love her response:
After writing the blog Camille Styles for the past 5 years, I realized that there was a lot I wanted to say that couldn’t be condensed down to a short blog post. My dream for this book is that it will encourage everyone who reads it to wake up every morning with a desire to engage the senses - to open their eyes fully to the beauty that surrounds them. Instead of saving their favorite things for some day in the future, I want them to set their tables with their best dishes, wear the dress that makes them feel great, and buy the freshest seasonal ingredients at the farmers market to inspire tonight’s dinner. I want the simple shortcuts in the book to be a launching pad for readers’ own creative expression, and that they’ll invite a few friends over to join in on the fun! 

So lovely, right?! Camille was kind enough to provide a recipe from the book for us. Get your to-do lists out, because you're gonna want to make it pronto!

Check out the full recipe below.


Ah, Salade Nicoise . . . Anytime I encounter one on a restaurant menu, my decision’s been made. The classic combination of tomatoes, haricots verts, potatoes, briny olives, and perfectly hard-cooked eggs creates one of my favorite salads of all time, and this one swaps out the typical canned tuna for herb-crusted seared ahi, which takes it to a new level.


1⁄2 pound small potatoes, scrubbed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 teaspoon herbes de Provence (see page 111 in the book)
1 pound fresh sushi-quality tuna (thawed if frozen and kept very cold in the refrigerator)
1⁄2 pound haricots verts or thin green beans, trimmed
1 pint cherry tomatoes, halved or quartered if large
2 romaine hearts, leaves separated, washed, and dried
1 cup pitted mixed oil-marinated olives, drained
4 hard-boiled eggs, peeled and sliced

3 tablespoons lemon juice
2 tablespoons Dijon mustard
1 garlic clove, minced
1⁄2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Preheat the oven to 400 ̊F and line a baking sheet with foil.

In a medium bowl, toss the potatoes with 1 tablespoon of the oil, salt and pepper, and herbes de Provence. Spread out on the prepared baking sheet and roast until tender when pierced with a fork, about 25 minutes. Remove from the oven and let cool.

Meanwhile, liberally season the tuna on all sides with salt and pepper and herbes de Provence. Heat the remaining 1 tablespoon of oil in a cast-iron skillet over high heat. 

Carefully place the tuna in the skillet and allow to sear for 30 seconds. Using tongs, turn the tuna to sear the sides and ends for 30 seconds each. Set aside on a plate to cool while you make the rest of the salad.

To make the vinaigrette, in a small bowl, whisk together the lemon juice, Dijon, and garlic. Slowly whisk in the oil and then season to taste with salt and pepper. 

Bring a medium pot of salted water to a boil. Add the haricots verts and blanch until tender but crisp, about 4 minutes. Drain in a colander and run under cold water to stop the cooking. Transfer to a clean bowl and season with 1 tablespoon of the vinaigrette and salt and pepper to taste.

In another bowl, season the tomatoes with 1 tablespoon of the vinaigrette and salt and pepper to taste.

In a large salad bowl, season the romaine leaves with 1 tablespoon vinaigrette and salt and pepper to taste.

On a large platter, arrange the romaine leaves, haricots verts, tomatoes, potatoes, olives, and eggs. Cut the tuna into 3⁄4-inch slices and add to the platter. Drizzle the remaining dressing over the salad and let everyone help themselves.

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3557 days ago
salade niçoise elegante
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pumpkin hues

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3570 days ago
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upcoming sewing project and random things

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I bought this very lightweight printed linen at Jospehine's Dry Goods over the weekend. Josephine's recently re-opened in a new location and I hadn't been there yet. It's such a lovely shop. The very small shop is beautifully merchandised and the selection of fine garment fabrics is outstanding. They have more Liberty than I have ever seen in one shop before. They also carry lovely wool suiting. I also bought this sewing pattern by Sew House Seven (local talent) and am eager to sew it up. I almost didn't find the shop—the entrance to the store is through a lobby, look for signs, it's right next to Koi Fusion on Division. Right now I am sewing Delia's fall coat, I'm hoping to get that done before I start this dress.


  • I have started a ridiculous but delicious research project—trying the best fish tacos in Portland. The best might be debatable, really. I'm just trying them anywhere I can, whether it be a place I have gone before, or by making a special trek to try an unfamiliar fish taco. After 3 days in a row, I have taken a break, but will resume soon. Photos and thoughts are forthcoming.
  • I am taking a vacation (alone!) in September to Santa Fe and am terribly excited. If anyone has thoughts, tips, or suggestions for activities, food, sightseeing, l'd love to hear about them.
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3592 days ago
Fabric store in Portland
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The Hidden Courtyard At The Plaza Hotel

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A few months ago, I was scouting some apartments in the Plaza Hotel when my guide asked if I wanted to see the Plaza’s courtyard.


Now here’s the thing: not only did I have absolutely no idea the Plaza had a courtyard, I couldn’t even figure out where a courtyard would fit. But, after winding our way through a maze of hallways, we finally came to a door…


…and stepped out into the Plaza Hotel’s hidden courtyard.


Though you’d never know it from the street, the Plaza Hotel is actually U-shaped, to afford windows and airflow for its inner rooms.


The courtyard stretches the entire length of the inner area, and features manicured gardens and several pools, beginning with this large one at the widest part of the building…


Then, a series of tiered pools continue out to the west (water flows from pool to pool)…


…finally ending in a large fountain…


…and a garden beyond:


Here are some pictures of the fountains in action during the warmer months from Delta Fountains, the architects/manufacturers responsible for the space.


The pools feature a series of underwater lights, which must look beautiful at night when shimmering up at the towers surrounding them.


I tried to turn up some of the courtyard’s history, but for some reason, there’s next to nothing to be found.


One neat perk is that most of the courtyard level rooms feature personal balcony spaces, a pretty good consolation if you can’t get a street view:


Looking up:


I’m a big fan of hidden urban oases, and I love how the Plaza’s courtyard offers a private and tranquil sanctuary from the hustle and bustle of the city, yet never lets you forget you’re in the heart of Manhattan.


I’m sure there are a number of readers out there who have seen this while staying at the hotel; in fact, I wouldn’t be surprised if this one of the few spaces in New York better known by tourists than locals. Definitely going to have to try to go back now that the gardens are in bloom.


I’m also going to make it a point to really appreciate the remaining 73 days of summer, because man was this past winter brutal.


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3617 days ago
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Back to Basics with Homemade Household Products

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Here’s something to put up on your refrigerator door: a chart showing 72 practical uses of common “core” ingredients that make up our (far more expensive) store-bought soaps, lotions and surface cleaners. The idea is that all of the countless “new and improved!” drugstore potions lining our cabinet shelves are really just permutations of six or seven simple active components (more…)

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3647 days ago
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