Annie's Ramblings 7th July 21 - Catering for all Budgets!
Hi there. You know, last week I had almost convinced myself that housework isn’t so bad. (Possibly it had something to do with procrastinating!) Now that those chores all need doing again, I am back to hating it! Such is life I guess....but it does take up valuable stitching time.
For the last few weeks I have been busy working on new samples, kits and projects for our annual retreat in Akaroa which you will all get to see over the next few newsletters. If you are keen to join us next year for a weekend of good food, company, stitching and shopping in this delightful seaside village, make sure you book in early.
This week we had a few more parcels arrive including more Daylight LED rechargeable lights, sewing clips, Sashiko Christmas tree panels, more cross stitch patterns and threads, new editions of Quilters Companion, Quilt Mania and Simply Vintage and some stunning new fabric from Anna Maria Horner.
Speaking of fabric, if you are in the shop make you take a look in the suitcase with the $20.00 per metre fabric, as I keep topping it up to make room for the new bolts that are arriving. There are also $5.00 fat quarters and $1.00 pieces to cater for all budgets.
We also had some buttons finally turn up from a supplier in the US – the parcel was posted on 24 April!
Before I tootle off, the winner of the $50.00 voucher from Annie’s for last month is Lyndel Pellett of Ashburton. Congratulations Lyndel your voucher is waiting for you.
Now...onto the recipe and another winter warming tasty meal that you can put in the crock pot and have ready for when you get home.
Chicken, Leek and Kumara with Rice
- 600 g orange kumara, peeled and cut into chunks
- 2 tbsp olive oil
- 1.5 kg chicken pieces
- 1 leek, sliced
- 2 cloves crushed garlic
- 2 tbsp flour
- 2 c chicken stock
- 2 tbsp fresh thyme or 1 tsp dried thyme
Heat a tablespoon of the oil in a large pan and brown the chicken in batches, and set them aside in the crock pot. With the remaining oil, sauté the leek and garlic in the pan until soft. Stir in the flour and then gradually pour in the stock, stirring until the sauce boils and thickens. Remove from the heat and pour over the chicken.
Add the kumara and thyme to the crock pot, season with salt and pepper and cook for 1 1/2 hours or until tender. Serve with steamed rice.
Annie’s Country Quilt Store
03 3076 277