Obsession! Patchwork Granny/Starburst Squares – Marla Meridith
I've always had a soft spot for Granny Squares (aka: Starburst motif) and this year even more. The nostalgic, whimsical and handmade vibes of this crochet pattern give a feeling of bliss. We can all use happier these days, right ?! The colors and designs are endless and the designs are reminiscent of the fashions […]

I've always had a soft spot for Granny Squares (aka: Starburst motif) and this year even more. The nostalgic, whimsical and handmade vibes of this crochet pattern give a feeling of bliss. We can all use happier these days, right ?! The colors and designs are endless and the designs are reminiscent of the fashions of the 60s and 70s. Don't let the name Granny fool you, this is a look for all ages.

As soon as I saw the Archie crochet cardigan on the Love Shack Fancy site, I had to have it immediately. (It sold out immediately, but come back as they often add more to inventory)

If you want to test your crafty side, you can make these squares at home and make your own blankets, scarves, and clothes. A great pastime to do on a cold winter day. I haven't tested my crochet skills yet, but it's on my to-do list!

Buy the look

Granny Squares to make and in the fanciest fashions.
The Farrah sweater by Sea New York is available in two colors. Both pink and the Brown are remarkable and fabulous!
Granny Squares to make and in the fanciest fashions.
This wool-blend cardigan by Strong Strong has oversized Granny squares that pair perfectly with jeans, leather pants or a skirt.
Granny Squares to make and in the fanciest fashions.
Strong Strong make sure we're toasty warm in the long version of this crochet cardigan.
Granny Squares to make and in the fanciest fashions.
A patchwork cotton crochet dress by Gucci will turn heads everywhere you go. A magnificent tribute to the fashion of the 60s and 70s.
Granny Squares to make and in the fanciest fashions.
The bell sleeves and patchwork design in this Free people sweater make this colorful autumn sweater very special.
Granny Squares to make and in the fanciest fashions.
Pre-order this Cicilla Crochet Knit Sweater Vest by Baum und Pferdgarten. Fabulous on its own or layered with a crisp white cotton blouse.
Granny Squares to make and in the fanciest fashions.
Make yourself comfortable with this crochet scarf from YMC. An easy way to achieve that nostalgic look and great to pair with so many outfits.
Granny Squares to make and in the fanciest fashions.
This the milanesa The handbag is so much fun with rainbow colored granny squares and plenty of room to store all your favorite things! Great for travel too.
Granny Squares to make and in the fanciest fashions.
This blanket in warm shades of Sundance is perfect for snuggling up and a lovely way to accentuate any room. It is lovingly handcrafted by a fair trade women's cooperative in Nepal. It is made from 100% hand-spun, hand-dyed wool, completely hand-crocheted.
Granny Squares to make and in the fanciest fashions.
This pretty Afghan blanket is hand crocheted by an Etsy artisan, you can order it in various sizes. Ideal for a baby gift!
Granny Squares to make and in the fanciest fashions.
This crochet fringe poncho is available in many colors and is an economical way to add granny squares to your wardrobe.
Granny Squares to make and in the fanciest fashions.
Platform slides are a creative way to add a nifty granny square accent to your outfits.

DIY Granny Square projects

Granny Squares to make and in the fanciest fashions.
Make it beautiful Granny short jacket in the comfort of your own home. Choose your own palette to go with your favorite styles.


Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the final product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

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