Annie's Ramblings 8 October, 2015
Well, after two weeks tootling around the top of the South Island, today I am glad to be home… and wishing I was somewhere else after having almost been blown to bits by the dreaded Nor’ westers! Oh the joys of spring time in Canterbury.
I have also been desperately trying to play catch up putting things back in their place as well as finding places for the new stock that has arrived. This includes more fabrics (of course), some great new Jessie James buttons including some neat Christmas ones, more Kaffe Fassett Jelly Rolls, as well as some more goodies from Sue Spargo with more Bozzollo silk threads which are great for beading, beautiful Silk Pearl threads and Long Darner needles which are mentioned in her Creative Stitching Book.
I am really pleased to be able to tell you that we now have all Sue’s Eleganza Pearl 8 threads listed on the Annie’s website, allowing you to pick out your favourites and order exactly what you need at the click of a mouse!
I mentioned the ‘C’ word before, and without wanting to be one of those people who start counting down the days until Christmas before I have even got over the last one….this is just a gentle reminder that there really isn’t a great deal of pleasure in staying up until all hours on Christmas Eve stitching those last minute projects when you would rather be doing something else. Needless to say, now is the time to start!
As an incentive to get the needles humming, I have decided to offer you a deal on DMC stranded threads at $1.50 each (for one week only). Normally these are $1.80 each so now is the time to come in and stock up or phone or email your numbers and we will post them out to you.
Onto the recipe. To be honest I haven’t been home to cook much lately, but I have been researching! Fresh asparagus is one of my favourite things and I am sure it is one of the best things about spring, so here is a super easy delicious recipe you can whip up in no time.
Roasted Asparagus wrapped in Proscuitto
- Heat your oven to 200 C.
Break the tough ends off about 500 g of fresh asparagus and rinse well before placing in an oven proof dish. Sprinkle with Olive oil, salt and pepper and bake for about 15 mins or until tender. Cool and then wrap in strips of prosciutto leaving the tips exposed. Arrange on a plate and enjoy.
The winner of the $50.00 voucher from Annie’s for September is Doreen Stalker of Ashburton.