Hooks and Needles: Send Yarn!

Sorry it's not square...I was rushing to get the morning light before running errands.

Are you doing the 2014 Crochet Mood Blanket?

I am...and I pulled out my Mandala blocks to finish for this project...
  There were just two...
  So beautiful they deserved to be in an afghan.

My progress to date:
  82 blocks completed to the white yarn
  31 blocks completed with the variegated yarn, ready to join
  18 blocks joined together

But I have an unexpected problem...being a newbie to this art, I don't know how to estimate yard needed.
  I've run out of yarn...
  Both the white and the variegated...
  And the yarn shop doesn't have any more in stock, but it should be in soon.

So I'm at a complete standstill...unless you can tell me where I can get Encore yarn.  There are no more yarn shops locally in my area, and the big chain stores don't carry it.  I've searched the internet with no success...so where do I get it? Do you have any you could spare?
 

Recipe: Caprese Garlic Bread

Yesterday I made Caprese Garlic Bread...
  Because it was Meatless Monday...
  Because it was easy...
  And very yummy for my tummy!

A few of you saw the picture on my FaceBook page and asked me to post it.  For credit purposes, I found this recipe on Pinterest....and have added a few notes at the bottom of the recipe for what I'd do differently next time we make it...and there will definitely be a next time!

CAPRESE GARLIC BREAD

1 loaf Italian bread
4 tablespoons Butter at room temperature
3 cloves Minced Garlic
12 oz. fresh Mozzarella Cheese, sliced
1/2 cup Balsamic Vinegar
3 medium Tomatoes, sliced
1/2 cup Basil, chopped
Salt and Pepper to taste

Directions:
Add Balsamic Vinegar to a small saucepan and bring to a bowl.  Reduce heat to low and simmer until reduced by half.  Remove from heat and allow to cool.
Preheat oven to 400 degrees.
Add minced garlic to butter and mix until well blended.
Cut the loaf of bread in half lengthwise. Butter the cut sides with the garlic butter.
Place on a baking sheet with the cut side up.
Place the mozzarella cheese slices on top of the bread evenly.
Bake for about 12 minutes, until the cheese is melted and the edges are starting to brown.
Top with the sliced tomatoes, chopped tomatoes, and salt/pepper to taste.
Drizzle with your Balsamic Vinegar reduction sauce.
Cut into slices and serve.

Note:
What I'd do differently next time:
- Use Ciabatta bread...not so much fluff.
- Add more garlic (we're garlic fiends here).
- Bake with tomatoes and basil so you'd have a totally warm sandwich

And it will be made again in this house!