Annie's Ramblings 17th September 2020 - Home grown, Wind and a Workshop!
Hi there. I don’t know about you, but I would really like the wind Gods to give us a break right now. There must be quite a build up of washing, leaves and newspapers down at Wakanui Beach by now!
This week I thought I would show you the new book from Sue Spargo called Homegrown ($59.00). Another great book from Sue, full of wonderful ideas, colour and stitching. Fabulous if you want to make the whole quilt, but also loads of inspiration if you just want to use the designs on smaller projects such as bags, cushions and runners. Our first shipment sold out very quickly, so pre-order your copy today so you don’t miss out.
I am also excited to tell you about a Bernina workshop that is coming up in Christchurch on Thursday 22 October for all customers and Bernina dealers, focusing on the new Q16 (and Q20) quilting machines.
This is your opportunity to learn from the experts in a workshop situation with one person for each machine. This has to be the ultimate in “try before you buy” with Charlotte Scott tutoring the class with help from the Bernina team of Julie, Rebecca and Glyn.
Students will also have the opportunity to purchase the Q16 at the special introductory price.
If you are keen to be a part of this, you will need to register by contacting me and I will send you some more information. The cost is $50.00 per person with your project requirements included.
What else is coming up in the next couple of weeks I hear you ask?
I will be at the Wakefield School Hall 17-18 October as one of the merchants for the Waimea Quilters exhibition.
If you need a reason to head South, the Otautau Patchwork group are holding their annual exhibition at Labour Weekend in the Winton Memorial Hall over Labour Weekend.
These events don’t happen without lots volunteer hours by both individuals and committees to make them happen, so be sure to given them your support!
This week’s recipe is an “oldie but a goodie” for when you need a sweet treat.
- 80 g melted butter
- 180 g plain sweet biscuits, crushed
- 1 c chocolate melts
- 1 c dessicated coconut
- 1 c sliced almonds
- 1 cup dried fruit (such as raisins, apricots or cranberries)
- 1 tin condensed milk
Preheat the oven to 160C. Mix the butter and biscuit crumb and spread over the base of a lined sponge roll tin. Press down firmly and chill.
Mix together the chocolate, coconut, dried fruit and nuts until combined. Spread over the base and then bake for about 30 minutes or until golden.