**Update** Dawn has offered to send me some. Thank you ALL for your offers!! You can disregard the below request.
I'm in the middle of a project using ILTY from Hobby Lobby in Antique White and I am one skein short. I went to my Hobby Lobby today and they didn't have any and won't be restocking it anytime soon. Does anybody out there have a spare skein they'd be willing to send me Priority Mail? I need an entire skein. I'll pay your costs and send you a little fun package in return. What do you say? Leave me a comment with your email if you are able to do this for me and I'll email you back with my address. I won't publish your email address in the comments.
I'll update at the top of this blog post when I have a volunteer. FYI...I tried Red Heart SS in Soft White, but the color was off. It wouldn't work.
I roasted corn on the cob in the oven last night for supper, and it was SO FREAKIN' GOOD! You don't have to pre-soak it or wash it or take the husks off before roasting. Just preheat your oven to 350 degrees F, lay your ears of corn out on a cookie sheet (I also used parchment paper underneath, but you don't have to do that), pop them in the oven for 30 minutes, and that's it! Cut the "hairy" ends off with scissors and peel down the husks. Leave it attached at the bottom to hold onto your corn with if you want, or just throw the husks and silk in the garbage. Or you can leave them in the husks for up to 30 minutes and they'll still be good and hot when you're ready to eat. It was really easy and super-duper good! That's all we had for supper.
For lunch yesterday, we had something a little different. It's a cold tuna salad that you eat by dipping french bread slices into it. YUM. It was cold and refreshing and good. I made mine the day before so it had time to get really cold. You can find the recipe on Amanda's blog HERE. I'll give you the recipe here too so you can see how I made mine. She's overseas so the ingredients are a little different (or at least they come in different packages.)
Cold Mediterranean Tuna Salad w/French Bread
From Amanda at: www.craftyinthemed.blogspot.com
2-12oz cans tuna, drained (I used the kind in water)
1/2 white or yellow onion, chopped
4 boiled eggs, chopped
Olives, green or black, sliced
Balsamic Vinegar (I used 2-3 Tbsp)
Olive Oil (I used about 2 Tbsps)
Salt, optional (I did not use)
Water, optional (I did not use)
French bread for dipping and sopping up the juice.
Mix tuna, onion, eggs, and olives together, add olive oil, vinegar, salt, pepper, and water if using. Chill well before serving. Serve with French bread slices.
Ollie-Wally says hello.
I say goodbye for now.
Let me know about that yarn!