Hi there. How exciting, tomorrow we can all go shopping.....real shopping – looking, touching, stroking fabric, asking questions and catching up for a chat!

We are not quite out of the school yard yet and there are a few more rules we have to play by, so I hope you will be patient with us as we do our best in what is a small but busy shop.

In order to adhere to the social distancing rules we may have to limit the number of people in the shop at one time, so please don’t be offended if we ask you to wait. You will also need to sign in and then exit through the back door of the shop. Pay wave is available and there is plenty of hand sanitizer.

If you would rather wait a bit longer until we have a few less restrictions, we will still be doing mail/telephone, on-line/email sales and telephone orders.

Our technicians are available for machine servicing and repairs and if you are in the market for a new model, our Bernina/Bernette sale continues until the end of the month with 20% of feet and accessories as well.

Check out this deal on the very popular Bernina 215. This is huge saving on a very solid and reliable machine.

If you haven’t discovered Japanese sashiko stitching yet, I would urge you to give it a go. It is very relaxing, usually stitched in one colour. We have lots of preprinted panels available as well as stencils if you wish to transfer the markings yourself.

Just arrived is this great little book “Handy Pocket Guide - Sashiko” ($18.50) which is chock full of hints, tips, 27 patterns and helpful instructions on how to create your own designs.

https://www.anniesquilts.co.nz/cms/shop-online/product/2262-handy-pocket-guide.html

Now..onto the recipe.

Roast Kumara Salad with Feta and Lemon Dressing

• 1 kg kumara
• 1 red onion
• 1 red capsicum
• 3 Tbsp olive oil
• 2 Tbsp lemon juice
• 2 cloves garlic
• 2 tsps ground cumin and smoked paprika
• Salt and pepper to taste

Preheat the oven to 200 C. Cut the kumara into chunks and mix in a bowl with the oil, lemon juice, garlic and spices. Bake on at tray for 20-25 minutes or until tender. Set the kumara aside while you make the dressing by combing the following ingredients.

• 3 Tbsp olive oil
• 2 Tbsp lemon juice
• 100 g feta
• Salt and pepper

Drizzle the dressing over the vegetable and toss gently to combine. Sprinkle with fresh herbs if desired.

Happy stitching, and we look forward to seeing you soon!

Rachel

Annie’s CQS

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