Annie's Ramblings 10th July 2020
Hi there. As we are burning through the firewood and another week into July, it is good to know we are another week closer to Spring. A good excuse for comfort food though! (See recipe below.)
This week I thought I would show you my new pincushion using Sue Spargo’s pattern “Flower”. Available as a kit including all the wool fabrics it is $39.90, it is a good way to practice a variety of stitches and techniques in a small project.
If you like small projects the new Inspirations book “Willing Hands” by Betsy Morgan is stunning with lots of beautiful boxes, needle cases, needle keeps and small projects to satisfy your counted thread desires! Considering the number of projects included it is really good value at $59.90.
Before I forget, if you are keen to try your hand at wool applique or need some encouragement with the project you are working on you are welcome to join us for our next Woolly Stitchers Day which will be Saturday 1 August from 10-4. More details are on the class page of the website.
Another date to mark on your calendar is the Bernina Roadshow which is coming to Annie's Country Quilt Store on Saturday Sunday 9 August. This is your opportunity to speak to the experts, see the new machines which are coming through, have a go on a long arm quilting machine, and get some great deals on new machines and accessories.
Now...on to the recipe.
Roasted Pumpkin, Feta and Rosemary Pasta
- 800 g grey crown pumpkin
- 2 tbsp chopped rosemary
- ¼ c olive oil
- 1 tsp crushed garlic
- 400 g dried fettuccine pasta
- 200 g feta cheese
- 1/3 c toasted pine nuts
- Shaved parmesan to garnish
Preheat the oven to 230 C. Cut the peeled pumpkin into 1.5 cm chunks and mix with the rosemary, half of the olive oil and salt and pepper to taste. Place in a roasting dish and bake for 12-15 minutes or until tender. Cook the pasta, drain well and place in a bowl with the remaining olive oil and the rest of the ingredients. Garnish with the parmesan cheese and serve straight away.