• slide01.jpg
  • slide02.jpg
  • slide03.jpg
  • slide04.jpg
  • slide05.jpg
  • slide06.jpg
  • slide07.jpg
  • slide08.jpg
  • slide09.jpg
  • slide10.jpg
  • slide11.jpg
  • slide12.jpg
  • slide13.jpg

Opening Hours

9.30 am - 4.30 pm
7 Days

logo

2014 Rural Co Supplier Awards
Annie's Country Quilt Store Ltd
Runner Up:  Emerging Business Award 2014

specials

100 new zealand seal 150x150 1

Newsletters

Annie's Ramblings 23rd July, 2020 - Inspirations and Overlockers!

Hi there. Another week has rolled around, and I would never have believed that the 6 o’clock news could be such an interesting spectator sport...as they say “A week in politics is a long time!”

24.7.20 2To be fair, sometimes a week in business is a long time too, but at the moment the days seem to be flying by and it is great to see so many people doing such amazing and creative things.

Just lately I have been having a play with the new DMC Diamant and Diamant Grande metallic threads. I have stitched this bee on Edinburgh linen from one of the $2.00 range of patterns from DMC that go with this thread range.

https://www.anniesquilts.co.nz/cms/latest-products.html

24.7.20 1We also have the latest issue of Inspiration Magazine ($21.00) in stock which is chock full of stunning ideas for the stitcher.

If you are a dog loving patchworker, there are a couple of new patterns that could also pique your interest.

https://www.anniesquilts.co.nz/cms/latest-products.html

Don’t forget that our special on overlockers continues until the end of the month, and the Bernina Road Show is coming to Annie’s on Sunday 9 August with all the experts on board, some great specials and a chance to win a new machine.

This week’s recipe is a tasty soup, you can use thin strips of pork tenderloin, or left over pulled pork from your family roast.

Thai Style Pork Soup

  • 200 g pork tenderloin, thinly sliced
  • 1 tbsp red curry paste
  • 4 cup chicken broth
  • 1 can baby corn, drained and cut into chunks
  • 1 red capsicum, thinly sliced
  • 1 tsp brown sugar
  • 1 tsp soy sauce
  • 2 c fresh spinach
  • Fresh or dried basil
  • 1 tbsp lime juice

Heat a little oil in a fry pan and then add the pork and cook uncovered until browned. Transfer the meat to a bowl and cover to keep warm.

Add curry paste to the pan, and heat until fragrant. Then add in the broth, with the corn and capsicum. Simmer for 5 minutes and then add the pork and spinach until warmed through.

Finally add in the basil and lime juice.

Makes about 6 cups.

Well..that is all from me this week..I am off home to watch the news!

Happy stitching,

Rachel

Annie’s CQS

This email address is being protected from spambots. You need JavaScript enabled to view it.