Annies Ramblings - 20 May 2020
Hi there. Well, what a busy week it has been catching up with so many of our favourite people and hearing your lockdown stories. It all sounds like you have been very productive with beautiful quilting, gorgeous knitted garments and crochet, some stunning cross stitch, (some of us to the point of RSI), embroidery and so much more!
Today it was exciting to see boxes of new fabrics arrive that were ordered before Christmas have been held up due to the shipping delays. There are lots of things we are still waiting for, as I guess there are quite a lot less international flights bringing passengers and parcels – rest assured we will fill the orders as soon as we can.
In terms of classes and when they will resume, it is very much a waiting game, but I really think we need to get to Level 1 of the Lockdown before we get back to ‘normal’. If you were booked into our very popular Clam Shell class which couldn’t go ahead, I am happy to refund your money, or you can use it as a credit or I can let you know when the class is rescheduled.
This week I thought I would show you these very cute needle cases by Rinske Stevens. This is a chance to use up some of your most precious fabrics in your stash to make a little heirloom that would make a lovely gift or addition to your own sewing box. Each kit $19.90 comes with the pre-cut card board, batting and instructions to make two needle books. They measure 8 x 6 x 2 cm (3 ¼” x 2 ¼” x ¾”).
The latest Quiltmania magazine ($18.25) arrived this week as well, and includes the pattern for this super cute Japanese doll quilt using Tilda fabric (which we have in store of course) by Tone Finnanger. There is also a pattern for a large reproduction quilt with a stunning centre medallion that has been added to my “to do list”.
Now, on to the recipe..a tasty salad for when there is no lettuce in the garden.
Pearl Barley Salad
- ½ cup pearl barley
- Juice and zest of a lemon
- 2 tbsp pomegranate molasses
- ½ flaky sea salt
- ¼ tsp cinnamon
- ½ tsp ground coriander
- 1 clove of garlic
- 3 tbsp olive oil
- ½ cucumber
- 1 carrot
- 2 cups of fresh herbs such as mint, parsley and coriander
Cook the pearl barley in a pot of salted water for about 30 mins or until tender. Then rinse under cold water, drain well and place in a large bowl.
Combine the pomegranate molasses, lemon zest and juice, salt, cinnamon and ground coriander, garlic and oil in a bowl and set aside.
Deseed and dice the cucumber, grate the carrot and chop the fresh herbs.
Mix all the ingredients together in the large bowl and mix well.
Serve with a feta and yoghurt dressing and barbequed meats.