Monday, February 8, 2010

knitting books for sale




I am being over come by my knitting books. There is no sense in me keeping them if I won't use them and they are taking up too much room. So here is a list of the books that I have for sale. All are half off the orginal price that I paid for them and in excellent condition. And I will send them media mail to keep the shipping down for you.

Sock books:

Toe-up Techniques for Hand-Knit Socks (by Janet Rehfeldt) - $8.00


Socks Soar on Two Circular Needles (by Cat Bordhi) - $8.00 plus shipping


Getting Started Knitting Socks (by Ann Budd) $9.00 plus shipping


Simple Socks Plain and Fancy (by Priscilla A. Gibson-Roberts) - $8.00 plus shipping


2-at-a-time Socks (Melissa Morgan-Oakes) - $9.00 plus shipping


Knitted Socks (Anna Tillman) - $12.00 plus shipping

Other books:

Bags - a Knitter's dozen - $8.00 plus shipping


Scarf Style (by Pam Allen) - $10.00 plus shipping


Closly Knit (by Hannah Fettig) - $11.00 plus shipping


Crocheted Pursenalities (by Eva Wiechmann) - $10.00 plus shipping


Silk Knits (by Elaine Eskesen) - $12.00 plus shipping


Knitted Flowers (by Nicky Epstein's) - $10.00 plus shipping


I do take Paypal or personal checks. Or if you live near me I can meet you at one of our knitting meets.

1 comment:

Anonymous said...

The French gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp. Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk. Legend has it that a peasant, around 1845, decided to inject his cheese with a blue mold that he found growing on his left-over bread (the motto being, waste not, want not). And thus, the gourmet cheese Bleu d'Auvergne was born. This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows. The rind is very thin and so the cheese is usually wrapped in foil. The cheese is rich and creamy with a pale yellow color and scattered holes and well-defined greenish-blue veining. We cut and wrap this cheese in wedge of 8 ounces and 1 pound.

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