More tutorials, pre-orders, and Slow Yarn Crawl!
2020 Slow Yarn Crawl
It's back! We are "couch crawling" with online purchases throughout the summer. Once things open up, you may still travel to the stores to receive your passport stamps. BlackSheep is even participating as a donor. We're having extra drawings for any purchases by crawlers during the Slow Yarn Crawl. For more info, check out our Events page at BlackSheep or go to the Slow Crawl website.
Kelli and Tina are hosting FaceBook Live videos every week on the BlackSheep Page. Kelli is posting at about 2pm CST and Tina posts closer to 3pm PST. Join us live or watch the videos later for lessons on lace, blocking, tatting, cabling without a cable needle, and more. Kelli is planning videos on Wednesday (comparing 4 types of colorwork knitting) and Friday (?) next week. Tina uploaded a new tutorial on our BlackSheep Fiber Emporium YouTube channel about starting the Binn Ghulbain shrug.
Don't forget the free shipping on all US orders through May 31! No code needed. International customers, email us for a discounted shipping quote.
Discounts For All!
We need some cheer, so let's take 10% off all orders PLUS get free shipping (email us for a discounted international shipping quote) with code "blacksheepcrafttime" through May 31, 2020. Now is a great time to get started on your Christmas presents and birthday gifts.
Easy Coconut Macaroons
They can even be gluten-free if you choose, but they definitely aren't calorie free!
2 ⅔ (5 ⅓) cups flaked sweetened coconut
¼ (½) cup all-purpose flour (or cornstarch to make it gluten-free)
⅔ (1 ⅓) cup sugar
¼ (½) teaspoon kosher or fine sea salt
3 (5) medium egg whites (bigger eggs means less whites)
1 (2) teaspoon vanilla extract
1 ½ (3) cups chocolate melting wafers, optional
Preheat oven to 325ºF. Line a baking sheet with parchment paper or a baking mat.
In a mixing bowl, combine coconut, flour, sugar and salt. Stir in egg whites and vanilla. Mix well. (Note: start with 2 egg whites and add only enough egg whites to moisten the coconut fully. Too many egg whites makes for flat "lakes" around the coconut macaroon)
Drop by rounded teaspoonfuls onto the prepared baking sheet. Bake in preheated oven for 18-20 minutes or until the edges have started to turn golden brown. (Note: smaller coconut macaroons need about 15 minutes)
Remove from oven. Cool on cookie sheets for 2 minutes. Then cool cookies on wire rack. If desired, dip the bottoms of the cookies in melted chocolate once cooled and then drizzle some on top.
Keep track of your points and rewards online! Did you know you can create a login and check your points balance through the website? You can even redeem your rewards through the website. You earn $5 back for every $100 spent. We may have closed the physical store, but you still earn points and are able to redeem rewards on all purchases (whether from the website or a festival).
Go here to register. :)
BlackSheep Fiber Emporium
6154 NE Brighton St
Hillsboro, OR 97124