Annie's Ramblings 30 July, 2014
Well another week has tootled on by and my new car finally arrived. You can check out the picture on Annie’s Facebook page. It is a very gorgeous little maroon and black Citroen 2CV. It has a personality all of its own and it is very different to drive. In fact it is more like learning to drive all over again with the gear lever sticking out of the dash.
Anyway, moving right along. More fabric has arrived in this week with lots more extra wide backings, and the new Tim Holtz range as well as some absolutely beautiful French toiles, small prints and stripes in blues and creams.
More Japanese sashiko fabrics have also just arrived as well as these Kofu Rolls which are $94.00 and come with a free pattern to make this stunningly simple little quilt.
If you are thinking about a Christmas project, we are very lucky to have on loan, this gorgeous Advent Calendar from Christchurch designer and teacher Ruth Marshall, featuring these wonderful Raspberry Cupcakes complete with preprinted recipe panel. Each cupcake unbuttons at the top to reveal a pocket perfect for a small Christmas treat for each day of December. The pattern is $34.00 and as Ruth suggests, it would also look stunning in blues with blueberry cupcakes.
We also have lots and lots of Japanese taupe fabrics in the shop and I have many projects lined up on my very long ‘to do list’ using these fabrics, and books by one of the best know quilt artists and teachers Yoko Saito, who is an absolute master in using these fabrics. She is coming to teach in New Zealand later this year and I am very lucky to be going to Auckland to attend one of these classes. If you would like to know more you can contact my friend Robyn at Patchwork Passion.
In the meantime if you would like some more inspiration, check out these images of her work
Now, onto the recipe. This is a great with pork, lamb or chicken as a side dish or tucked inside a pita bread with hummus, tomato and other goodies.
Roasted red onion salad with mint
- 1 kg red onions
- 4 Tbsp olive oil
- 1 Tbsp sherry vinegar
- ¼ tsp ground cinnamon
- 1 cup mint leaves
Preheat the oven to 200C. Peel and cut the onions into thick wedges. Put them in a shallow oven proof dish lined with baking paper. Season with a little salt and freshly ground pepper. Pour over 2 Tbsp of the olive oil. Leave to cool.
Cook the onions for about 30 mins until they are golden brown. Transfer to a shallow bowl and pour over the remaining oil, adding the vinegar, cinnamon and salt. Sprinkle with the chopped mint and serve at room temperature.