Annie's Ramblings 18 February, 2015
It is another beautiful day, the sun is shining and as I sit here tapping away at the computer I am watching a monarch butterfly flitting around the garden. It is also a reminder that life is short (particularly for butterflies) and we should take the time to do what makes us happy today, and fill our lives with things to look forward to.
Last year I attended a Women in Business seminar and the speaker suggested that each of us should write a list of five things we are thankful for every day. She did point out that some days it is ok to have just one thing on the list and write it out five times! Never the less, it is a good habit to get into.
Making time to be creative in some way I think is important for all of us, and I am happy to say there are no shortage of opportunities for that at Annie’s with lots more fabric arriving including some new Batiks, and some beautiful 100% wool fabrics from Marcus Brothers. There are 13 different solid colours from cream, to black with reds, blues, browns, greens, gold and mustard shades in between. These are $68.00 per metre, however we have cut pieces (11.5” x 10”) for $4.50 which are good size for wool applique projects, or you could have a bundle with one piece of each colour for $58.00.
This is another wee project that uses a little bit of wool applique to finish off this super cute little pincushion, by Australian designer Marg Low. This is available as a kit for $18.50 and would make great a great gift for a stitching friend, or just something special to have in your sewing box.
As it is still barbecue season this recipe is well worth a try. It is delicious as a pre-dinner snack or as an accompaniment to your meal.
- 2 c water or stock
- 1 c polenta
- 2-3 rashers of bacon, grilled and crumbled
- ½ c grated parmesan
- ¼ c sun dried tomatoes (optional)
- Pepper, salt and fresh herbs to taste
Boil the water or stock in a large saucepan and quickly whisk in the polenta. Keep stirring over a low heat for about 30 mins or until the mixture comes away from the sides of the pot. (A smooth porridge sort of texture)
Remove from the heat and add in the rest of the ingredients. Pour into a shallow dish, so that the polenta is about 1-1.5 cm thick when smoothed out. Refrigerate for at least 30 mins. Brush with olive oil, cut into strips and cook on the barbecue or in a pan until golden brown.
Well, that is all from me this week, take care and keep stitching.