Annie's Ramblings - Small kits and gifts for Christmas
Hi there...I hope you are starting to get your “Merry” on as we get closer to Christmas and all those self-imposed end of year deadlines!
I am busy looking at the calendar for next year and it is going to be another full on one with new Block of the Month projects, New Zealand and overseas tutors, the hosting of a Bernina Road Show event in Ashburton, our Akaroa Retreat, several teaching and quilt show events out of town, not to mention the National Quilt Symposium in Auckland at the beginning of October 2019! Phew....looking at that, I would go and have a lie down if I had time!!!!
If you are looking for some small projects to whip up, or some kits to give as gifts, we have lots of kits for small bags and purses, stitchery and cross stitch projects. Check out our specials table on the front verandah as we have added lots more great kits and patterns as we make way for all the new stock that is coming in!
For a ready-made gift, these gorgeous chooks would be a great addition to any kitchen or sewing room and are just $20.00 each. They could be used as a door stop, shelf sitter, pincushion, paper weight or ‘guardian’ for your stash of quilting fabric.
In association with the Road Show, Bernina NZ is asking you all to get your creative hats on and come up with an entry for their 12” x 12” travelling quilt challenge which is called “Childhood Memories”. You can find more details and an entry form by clicking on this link.
Our annual Bernina Christmas sale continues until closing time on December 24, and don’t forget that if all else fails...we do have gift vouchers!
If you need some inspiration over the Christmas holidays or a new project, check out these free patterns from Clover.
This week’s recipe is very easy way to dress up good old everyday rhubarb and take it to the next level. This is delicious with custard and icecream, or pop it in a tart shell or use it as a base for a crumble or fruit sponge, or have it on your porridge.
Red Wine Roasted Rhubarb
- 4 large stalks of rhubarb
- ½ c red wine
- ¼ c brown sugar
- 1 teaspoon of vanilla paste
Preheat the oven to 180 C. Chop the rhubarb into lengths of about 5 cm and place in a single layer in an oven proof dish. Mix together the other ingredients and pour over the rhubarb. Roast for about 30 minutes.