Annie's Ramblings - 6 June 2019
Hi there. Winter is here! The mountains are looking beautiful, we have plenty of projects to work on and the best we can hope for is that the frosty mornings are followed by brilliantly sunny days!
The year seems to be whizzing by and it won’t be long until we are packing our bags for the National Quilt Symposium in Auckland at the beginning of October. https://www.quiltsymposium2019.nz
We will be there as a merchant and will have lots of goodies on board to tempt you as well as supplies for classes. However if there is something specific that you are looking for let me know and I will do my best to source it for you.
If you are heading away for a winter holiday and need some stitching to take with you, we have some brand new sashiko panels that have just arrived in. This is a very relaxing form of stitching - if you can do a running stitch on pre-printed lines you can do this! You don’t even have to worry about changing thread colours.
This Saturday is Woolly Stitchers Day, so if you are interesting in wool applique you are welcome to join us. More details on the class page of the website.
Don’t forget that we still have plenty of plenty of fabrics at 50% off if you need something for borders or a quilt backing... or just to supplement the stash, this is a great time to grab and bargain and help me make some room in the shop!
Well that is it from me this week, but before I forget the winner for the $50.00 voucher from Annie’s CQS for June is Debra Halliday from Ashburton. Congratulations Debra, your voucher is waiting for you.
This is a tasty recipe that will keep everyone happy and asking for more!
Spicy Fried Chicken
- 3 skinless chicken breasts
- 2/3 cup buttermilk
- ¾ cup plain flour
- 1 tsp baking powder
- Q tsp salt flakes
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
- ¼ tsp ground coriander
- ¼ tsp garlic powder
- A pinch of allspice
- ½ tsp ground oregano
- Freshly ground black pepper
- 3-4 tbsp oil for frying
Cut each chicken breast into 5-6 strips and place in a glass or ceramic bowl with the buttermilk. Cover and chill for at least two hours.
Remove the chicken from the buttermilk and pat off any excess with a paper towel. Place the flour and spices in a bowl. Toss the chicken in the spices to coat. Set aside the strips for 10 minutes while you heat the oil. Cook in batches and drain on a paper towel. Serve with potato wedges, coleslaw or salad...or just as a snack.