DiabetesInsider

Savory Roast Vegetables

What is that squash shyly peeking out from between the other vegetables in this gathering of summer's harvest? It's a delicata squash of course ready to be the crown atop this gathering of savory roast veg. This recipe is a great way to use up my overabundance of herbs as well. It reheats well as it comes or would be good as the seasoned vegetable medley in a soup sans cashews. I'll have to see how these leftovers get used...if there are any leftovers, that is!

olive oil

2 parsnips, peeled, cut into 3/4" chunks

2 baby sweet potatoes, peeled, cut into chunks

4 fingerling potatoes, with skin, halved lengthwise

1 - 8 oz. bag baby carrots

12 Brussels sprouts, bottom trimmed, split lengthwise

2 yellow zucchini squash, with skin, cut into generous chunks

4 - 5 shallots, trimmed, split lengthwise

6 - 1/2" thick delicata squash rings, remove center seeds, keep skins

salt/pepper/garlic powder to taste

1/8 c. fresh sage, remove stem

1/8 c. fresh thyme, remove stem

1/8 c. fresh rosemary, remove stem

1 1/2 c. cashews

Preheat oven to 400 degrees. In a large roasting pan or baking dish, generously coat the bottom of the pan with oil. Arrange the parsnips, sweet potatoes, fingerling potatoes, baby carrots, Brussels sprouts, yellow zucchini squash, and shallots across the pan placing the Brussels sprouts toward the center of the pan as they cook faster. Lay the delicata squash across the top of the other vegetables. Salt, pepper, garlic powder seasoning to taste. Sprinkle sage, thyme, and rosemary across the top. Drizzle oil over all. Roast uncovered for 10 min. Sprinkle cashews across the top. Roast for 10 min. longer piercing the parsnips to check for tenderness. Serve on a bed of brown rice or as a side dish - what ever moves you.

When I’m not merrily throwing vegetables in a roasting pan for a quick side dish, I’m sewing cotton gathered hostess aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I’m tearing fabric strips from upcycled fabric to crochet into throw rugs for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton shorts with a convenient cell pocket in front.

Lemony Pine Nut Pasta

The lemon zest and juice brighten this pasta dish while the pine nuts give it a crunchy texture. This works well as a side dish or as the main offering with crunchy carrot and celery sticks to make this a three veg homey meal. This reheats well for the next day, too!

water

3 T. salt

1 - 8 oz. box whole wheat pasta

1/2 c. margarine, melted

3 T. garlic, minced

1 lemon, zested, juiced

1/2 t. salt

1/2 t. black pepper

dash red pepper flakes

1 c. pine nuts or sliced almonds

1 crown broccoli, cut up into florets, cooked, still hot

1 c. Parmesan cheese, grated

In a large pot, bring the water to a boil adding salt and pasta. When the pasta is just tender, drain off water. Add margarine, garlic, lemon, salt, pepper, red pepper flakes, pine nuts, hot broccoli, and Parmesan. Toss well to cover pasta and broccoli. Serve hot with crunchy vegetables as a side.

Once I’ve cleared the table from a hearty family dinner like this one, I’m running downstairs to sew seams on the latest apron design for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I’m putting the finishing touches on crocheted cotton throw rugs torn from upcycled sheets for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew figure flattering bloomers with front pocket.

Smoky Spinach Quiche

Light...fluffy...tender...flavorful...piquant...this crustless spinach quiche has all that and foregoes the extra carbs a crust provides. Layer sauteed scallions, smoked goat Gouda and Swiss cheeses, a generous portion of spinach topped with a milk-egg-smoky Spanish paprika-nutmeg custard to hold all these flavors together in a pie plate. Bake until the egg is just set to then top with Romano cheese to then pop it back into the oven to melt this over all. A great dinner to savor...see what you think.

oil

2/3 c. shallots, ribbon cut

1/2 c. each smokey goat Gouda and Swiss cheese, coarse grated

1 - 5 oz. bag spinach, ribbon cut

5 eggs, whisked

1 1/4 c. half and half

1 t. salt

dash nutmeg

dash smoky Spanish paprika

2/3 c. Romano cheese, fine grated

Preheat oven to 350 degrees. Grease a pie plate. Saute shallots in oil and transfer to the pie plate. Layer Gouda/Swiss cheeses and spinach. In a large mixing bowl, whisk together eggs, milk, salt, nutmeg, and paprika. Pour over spinach covering all layers. Bake 55 min. or until knife inserted in the center comes out clean. Sprinkle Romano cheese over all to then pop back into the oven until it's well melted. Serve this along side a crisp green salad or cool cucumber slices.

When I'm not considering what's for dinner tonight, I'm sewing cotton pocket aprons sewn by me from all cotton fabric for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I'm putting the finishing touches on crocheted throw rugs worked by me from upcycled recycled thrifted strips of sheets for my other other shop - www.etsy.com/shop/topdraweryarns .

My daughter's have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers for summer wearing.

Cabbage Salad...Cabbage Dip - you decide!

This is a fresh, easy to fix on the fly cabbage salad or use it as a dip with tortilla chips. It's definitely on my list of healthy eating favorites that are economical, too. This went over big when I served it as starters with tortilla chips as dip while the rest of the meal to finished cooking. Give this a whirl...see what you think.

4 c. green cabbage, minced

1/3 med. white onion, minced

1 bunch cilantro, chopped

1 plum tomato, minced with seeds

2 carrots, coarse grated

3 - 4 t. black pepper to taste

2 t. salt to taste

4 T. white vinegar

2 small limes, juiced

1/2 fresh jalapeno, seeded, minced fine

5 red radishes, minced

Toss well to mix all ingredients. Serve on tortilla chips. Tip - the jalapeno will become more intense the longer it is in this veg mix. It's just that easy!

When I’m not dicing fresh vegetables upstairs, I’m sewing cotton pocket aprons in my basement studio for my online shop – www.etsy.com/shop/topdrawerthreads .

Or I’m merrily crocheting cotton throw rugs torn from thrifted upcycled recycled sheets for my other shop – www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop – www.etsy.com/shop/yesdesigns – where they design and sew cotton pocket knickers made for fun and flolicsome adventures.

Diabetics Quandry

Need a snack but you are are in a food wasteland so to speak and trying to be true to your diabetic diet goals? Do not despair!

Unlikely places such as Plaid Pantry or Dollar Tree can come to your rescue...you just have to read the labels for foods with no added sugar. These stores often have nuts, cheese, tomato juice and diet soda - enough to get me through if I'm feeling low blood sugar and didn't bring my own snacks. Give the shelves a careful look...take care of yourself.

When I’m not exploring the goods at my local five and dime, I’m sewing cotton batik aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I’m crocheting rustic throw rugs made from recycled fabric for my online shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they hand make and sell cotton pocket knickers that work great as cumfy sleep shorts.

3 Radish Slaw with Onion

If you're looking for a snappy sandwich filling, cold roast topper or side dish, this is the go to! Coarse grate the daikon and red radishes, combine with a red onion sliced paper thin, toss with some ground horse radish, dash kosher salt and some sour cream or Crema Mexicana. It's always a treat at our house, sometimes we use this as dip with tortilla chips...how hot is your taste? See what you think.

2 c. daikon radish, peeled, coarse grated

1 1/2 c. red radish, coarse grated or thin sliced

1 sm. red onion, sliced paper thin into crescents

1/2 - 1 t. ground horseradish powder

1 - 2 t. coarse salt

1 1/2 c. sour cream or Crema Mexicana

Toss all ingredients together well. Flavors blend if you let this refrigerate for a few hours. I use horse radish powder as fresh horse radish root isn't available to me locally. Maybe I should try growing some this summer...

When I’m not exploring the radish section at my local produce department, I’m sewing cotton batik aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I’m crocheting rustic throw rugs made from recycled fabric for my online shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they hand make and sell cotton pocket knickers that work great as cumfy sleep shorts.

Kidney Bean Epazote Chili

Epazote adds heightened fresh flavor to bean dishes as I found experimenting with it’s touted tendency to reduce the gas and bloating some experience eating beans and cruciferous vegetables. Turns out epazote does both. I found it in the fresh herb section at my local grocer’s alongside the dill, etc. I'm trying to overwinter some plants that were given to me by a friend. Think about freezing this chili in meal size portions as a fall back position when you don’t feel like cooking. After the soup has cooled, try using quart ziplocks as freezing containers. Plan ahead...support your healthy eating habit.

3 c. kidney beans, dried

4 c. vegetable stock

5 c.+ water

1 lg. onion, diced

1 lg. green bell pepper, seeded, diced

1 clump fresh epazote

2 t. Smokey Spanish paprika

2 t. salt

2 t. garlic powder

2 t. pepper

1 can diced tomatoes with liquid

In a large covered soup pot, bring kidney beans, vegetable stock, and water to a rolling boil. Let simmer in the hot broth for 1 hr. or so check the beans for tender. Simmer for 45 minutes to finish off cooking if needed.

Add onion, green bell pepper, epazote, paprika, chili powder, garlic powder, salt and pepper. Simmer until vegetables are tender. Remove and discard epazote before serving.

When I’m not exploring the herb section at my local grocer, I’m sewing cotton batik aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I’m crocheting rustic throw rugs made from recycled fabric for my online shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they hand make and sell cotton pocket knickers that work great as cumfy sleep shorts.

Simple Simmering Soup

It takes just a minute to start filling your soup pot with these nutritious vegetables, turn on the burner to simmer, cover and as I do wander away to transfer the laundry...fold some clothes...take out the trash...unload the dishwasher...and then come back to a welcome hot meal that fits well with my diabetic healthy eating goals. Fast, filling and is just right for a winter meal...

oil

2 onions, chopped

2 carrots, sliced thin

3 stalks celery, sliced thin

3 t. garlic, mined

1 turnip, coarse grated

4 c. water

2 c. vegetable broth

1 head cauliflower, chopped

1 head broccoli, chopped

1 c. parsley - still had some in the back yard garden

1 t. salt

1 t. pepper

1 t. Italian herb mix - Dollar Tree has a good one

In a large fry pan, add oil, onions, carrot, celery, garlic and turnip. Saute until just soft. While that's cooking, in a large soup pot add water, vegetable broth, cauliflower, broccoli, parsley, salt, pepper, and Italian herb mix. To the soup pot, add the sauteed vegetables stirring just enough to mix. When the cauliflower and broccoli are tender it's ready to eat - soups on!

Option: Sprinkle grated Parmesan cheese on top if that's your pleasure. Some in my family prefer it. I'm good with enjoying this as she comes, sans cheese. See what you think...

When I’m not thinking up new ways with cinnamon, I’m sewing cotton canvas aprons for my on line shop - www.etsy.com/shop/topdrawerthreads .

Or I’m merrily knitting hooded scarves from recycled yarns for my other online shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etysy.com/shop/yesdesigns - where they design and sew cotton pocket knickers, so comfortable for day or evening kicking back wear.

Nuts to you!

Feeling a little sluggish? Need a quick pick me up but the food choices in front of you are not the best?

Go nuts!

They are often nestled among poor food choices on the snack display rack at convenience stores. Read the ingredients listing on the package to see if sugar is lurking in there with that healthier choice. Go for raw or dry roasted versions...your blood sugar numbers will tell the tale.

Pictured from left to right: peanuts, almonds, pistachios, hazelnuts, cashews, walnuts. These are all found in the snack section. Check out this website for better particulars...

What am I doing the rest of the time when not battling high blood sugar numbers you ask? I'm sewing aprons for my etsy shop, www.etsy.com/shop/TopDrawerThreads .

Or I'm knitting warm winter cowls from upcycled recycled repurposed yarns for my other shop, www.etsy.com/shop/topdraweryarns .

My daughters have a shop on etsy too, www.etsy.com/shop/YesDesigns , where they sell fun festive knickers.

Go Back to Your Roots!

Let’s root around the misconceptions about these overlooked vegetables. Parsnips are white carrots - no! Turnips and rutabagas are the same thing - no, grocers definitely charge differently at checkout for one from another of these. They are weird or scary - no.

From a random survey of experienced home cooks, I was surprised to find out they didn’t or never used any of these vegetables beyond the odd carrot stick - what!?! So if you’re thinking about giving these a try, here are some tips to introduce into your diet...

They are great served raw or cooked and work well thrown in to roast with cuts of beef or pork. Try substituting the turnips or rutabagas for potatoes in soups or stews but add them coarsely grated not just chopped up to speed cooking. Parsnips are excellent served boiled, then mashed with margarine and milk with a dash of nutmeg thrown in for good measure. These all are high in fiber so they digest slowly and are an important part of my healthy diet. Pick some up and see what you come up with!

From left to right in the above photo: carrots, turnips, rutabagas, parsnips.

While I’m thinking up new ways with root vegetables, I’m sewing cotton pocket hostess aprons for my online shop - www.etsy.com/shop/TopDrawerThreads .

Or I’m merrily knitting slouch knit hats from upcycled yarn for my other online shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers very suitable for burlesque costuming or whatever you get up to this holiday season.

Curry in a Hurry

So fast to fix you'll meet yourself coming and going! To get ahead of the game, I have the onion chopped already, awaiting me in the refrigerator to start the saute, adding pre-cut packaged garlic and jalapenos to the saute - no extra work there. Then, I wield the knife while all that's cooking up to bring the apple to bay - cored/chopped in a wink but with the skin on to leave in the fiber and color. This is a great part of my healthy eating plan and time management, as well. Try this some evening...see what you think.

oil

1 lg. onion, diced

2 t. garlic, minced

1 - 4 oz. can jalapenos

1 lg. apple, cored, diced with skin

1 t. ginger, grated fine

1 t. garam masala

1 1/2 t. hot curry powder - more if that's to your taste

1/8 t. turmeric

1 t. cumin

1 t. thyme

1/4 c. tomato sauce

2 - 14.5 oz. cans garbanzo beans with liquid

1 - 5 oz. bag baby spinach, chopped or not it's your choice

Saute onion, garlic, jalapenos, and apple until just tender. Add ginger, garam masala, curry powder, turmeric, cumin, thyme, tomato sauce, and garbanzo beans to heat through stirring to blend all ingredients. Add the spinach, folding in and serve as it comes, on a bed of hot brown basmati rice or on a bed of greens. See what you think.

When I'm not working up some curry creations, I'm sewing cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads and www.michaels.com/makerplace/storefront/topdrawerthreads .

Or, I'm crocheting cotton throw rugs from upcycled recycled sheets torn into strips for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits upcycled recycled yarns into brightly striped afghans and throws.

Scrumptious Split Pea Parsnip Soup

True to it’s name, this split pea soup with parsnips - carrots - celery - onions is mouth watering while it’s simmering and scrumptious as you spoon it up from deep soup bowls. It’s no trouble to fix and fits well with my healthy eating plan. Now that's the way I like to cook!

2 c. yellow split peas

6 c. water

1 lg. onion, diced

3 carrots, sliced thin

1 lg. parsnip, sliced thin

1 1/2 c. celery with tops, sliced thin

2 t. salt

2 t. pepper

2 t. garlic powder

1 bay leaf

In a large soup pot, add split peas, water, onion, carrots, parsnip, celery, salt, pepper, garlic powder, and bat leaf. Cover and bring to a boil, then turn to simmer until the split peas are tender - spell that fallen apart...about 60 minutes.

Once I’ve put some soup on to simmer, I race downstairs to sew cotton pocket wrap aprons for my online shop - www.etsy.com/shop/topdrawerthreads and www.michaels.com/makerplace/storefront/topdrawerthreads .

Or I’m putting the finishing touches on crocheted upcycled recycled throw rugs worked by me from cotton strips for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers great for fun and frolicsome activities.

Refried Bean Quesadilla

Looking for a fast, hot lunch that fits with your healthy eating plan but tired of the same old thing? I try to keep some whole wheat tortillas on hand all the time as these are great filled with some scrambled eggs, grated cheddar, and salsa within it's folds. Give this filling a whirl...it meets all these healthy conscious criteria and it’s delicious!

1 T. olive oil

1 whole wheat flour tortilla

2 green onions, chopped using kitchen scissors

1/4 c. refried beans

3/4 c. colby jack cheese, grated

1 avocado, mashed

1/2 c. pico de gallo

1/2 c. yogurt

On a griddle/grill pan, spread olive oil using a paper towel, turn burner to a medium heat. Place tortilla on griddle to let it warm then flip it over to start piling on the goodness.

Spread refried beans on half of the quesadilla in anticipation of folding it into a half circle. Sprinkle on green onion and cheese. Fold over and press down with a spatula to compress the sides together. Just leave this for a minute or two as the cheese begins to melt and to warm. Then carefully but swiftly flip the quesadilla over to melt the cheese and warm the second side. Remove to a plate, cut into quarters with a pizza cutter. Top with avocado, pico de gallo and yogurt. Tuck in and enjoy!

When I’m not grilling up a fast healthy lunch, I’m sewing Hawaiian aprons for my online shop - www.etsy.com/shop/topdrawerthreads and www.michaels.com/makerplace/storefront/topdrawerthreads .

Or, I’m pairing up recycled yarns to make knitted hats for my other shop - www.handmadeartists.com/shop/topdrawerthreads .

My daughter’s have an online shop, www.etsy.com/shop/yesdesigns , where they design and sew cotton pocket bloomers for cosplay, costume or just leisure - you decide!

Trout Bean Soup

No fish here, just red spotted dried beans cooked into a stick to your ribs hearty bean soup. Throw the ingredients together. Set your soup pot on simmer. Do your weekend household chores (ugh!). Then sit down to the reward of a tasty, healthy meal. You've taken good care of yourself - good job!

1 T. olive oil

1 lg. onion, chopped

2 t. garlic powder

2 t. chili powder

1 t. oregano, dried

1 t. cumin, ground

8 c. water

2 - 3 c. vegetable broth

1 c. dried trout beans or the dried bean of your choice

2 lg. carrots, chopped

2 c. frozen corn

dash salt/pepper

In a large soup pot, saute onion. Add garlic, chili powder, oregano, cumin, water, vegetable broth and beans. Bring to a boil, then turn down to simmer for 1 1/2 - 2 hrs. until beans are tender. Add carrots, corn, salt and pepper. Simmer until carrots are tender - serve and enjoy!

I found these trout beans at my local discount grocers bulk bin. Any medium sized dry beans will work - pinto, kidney, maycoba, Great Northern.

When I'm not simmering soup and doing a-lick-and-a-promise housecleaning job, I'm sewing lace trimmed cotton aprons made from recycled fabric for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I'm admiring the pattern variegated yarn makes on the latest crocheted scarf for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter's and friend have an online shop - www.etsy.com/shop/yesdesigns - where they hand make and sell cotton pocket rainbow stars knickers, great as part of your festival costume.

Smokey Butter Bean Soup

Smokey...creamy...rich...hot...filling...budget friendly...so many reasons to make this tasty Fall soup. Use canned butter beans instead of the dry version to save time. This soup makes up quickly and makes keeping to your healthy diet delicious. Tastes great the next day, too!

2 T. margarine

2 carrots, sliced thin

1 med. onion, diced

2 stalks celery, diced

2 - 15.5 oz. cans butter beans with liquid

2 t. Spanish smokey paprika

1 c. water

1 1/2 c. half and half

dash salt and pepper

Optional: 1 T. dried epazote

Saute carrots, onion, and celery in margarine until just tender. Add beans, paprika, water, half and half, salt and pepper. Simmer until the beans are heated through. That is...if you can bear to wait. This smells so good while it’s cooking it's tough to resist.

When I’m not finding new ways with smokey paprika, I’m sewing adjustable cotton aprons with deep pockets for my online shop www.etsy.com/shop/topdrawerthreads .

Or, I’m pairing colors and textures of recycled yarn to knit into smart looking scarves for my other shop - www.ety.com/shop/topdraweryarns .

My daughter’s have an online shop, www.etsy.com/shop/yesdesigns , where they hand make and sell pocket knickers for cos play or whatever you get up to.

Banging Good Mac and Cheese

Especially when it's served as a side with a generous green salad and vegetarian sausage. This reheats well so is good as a fix ahead meal. Chickpea pasta works well in this recipe and adds more protein than the whole wheat version. I'm a fan of the smoky Gouda as one of the cheese choices. This mac and cheese doesn't need a roux so is much easier to fix. See what you think...

1 T. vegetable oil

1 lb. whole wheat noodles, sea shell or elbow

2 T. margarine

3 c. shredded cheese, any mix of the following - Gouda, smoky Gouda, muenster, cheddar, Monterey Jack, mozzarella, Jalapeno jack

2 c. milk

2 lg. eggs

salt and pepper to taste

1/2 t. mustard powder

1 c. steamed broccoli florets, cooked, drained

Option: 1/4 c. Whole wheat bread crumbs

Preheat oven to 350 degrees. Bring pot of water to boil, add oil and cook macaroni to al dente (firm but not crunchy). While the noodles are cooking, grease a casserole dish. When noodles are done, drain off water, mix in rest of margarine, and set aside.

In a separate bowl, whisk together milk, eggs, salt and pepper. Add cheese and gently fold in to milk/egg mixture. Pour this over the noodles and mix well. Stir in the broccoli at this point. Sprinkle bread crumbs over all.

Pour all of this into the greased casserole dish and bake for about 30 - 35 minutes until bubbling and egg mixture is set.

What am I doing the rest of the time when not battling high blood sugar numbers you ask? I’m sewing aprons for my etsy shop, www.etsy.com/shop/TopDrawerThreads .

Or I'm knitting cowls from upcycled yarns thrifted from my favorite resale source - SCRAP PDX - for my other shop - www.etsy.com/shop/topdraweryarns .

My daughters have a shop on etsy too, www.etsy.com/shop/YesDesigns , where they design, sew and sell cotton pocket knickers.

Eat the rainbow… …of root vegetables that is! Crunchy…fiber full…slow digesting…all at the top of the list for my diabetic diet. Colorful carrots and radishes are the thing to keep on hand as a garnish for any dish - treat yourself. This salad is great as a side dish or main dish served on a bed of greens.

Salad: 1 - 12 oz. bag edamame, defrosted in a colander under running hot water 1 bunch radishes, sliced thin, reserve leaves - wash thoroughly 1/2 c. leeks, sliced thin lengthwise 1/2 c. pistachios, shelled, roasted, chopped 1/2 c. mint, stems removed, chopped using kitchen scissors to speed process 1/2 c. basil, chopped using kitchen scissors to speed process kosher salt, ground black pepper to taste

Dressing: 1 T. lemon juice or 1 fresh lemon, juiced 1/4 c. olive oil 1 t. red pepper flakes

Carefully rinse the radish greens to ensure they are grit free. Chop radish leaves coarsely. In a large bowl, toss together edamame, radishes, radish greens, leeks, pistachios, mint, and basil. In a separate small bowl, mix together lemon juice, olive oil and red pepper flakes. Pour over salad vegetables and toss. Serve colored carrot coins on the side as garnish. When I’m not impressing the family with yet another healthy dish, I’m sewing baking aprons with handy cell pockets for my online shop - www.etsy.com/shop/topdrawerthreads and www.michaels.com/makerplace/storefront/topdrawerthreads .

Or I’m pairing colors and textures of upcycled yarns to knit into scarves for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew party pants with a convenient cell pocket great for wearing at pub crawls or house parties.