Annie's Ramblings - 30th October 2023 Stomp, Stomp, Roar!!
Hi there. Well...we have the election out of the way (sort of) and the rugby world cup, and to be honest I am looking forward to hearing about what else is going on in the world now, as I am sure we have almost reached saturation point on both these subjects!!!
I have been out and about quite a bit lately with shows in Christchurch and Golden Bay. This weekend I will be in Alexandra as a merchant for Country Day, and very much looking forward to catching up with our customers down south.
In Houston, the International Quilt Market was on last weekend. This is the launch point and showcase for new fabrics, designers, patterns and gadgets and loads more besides. From what I have seen on line there are some exciting products coming and I look forward to these filtering through to us in the next few months.
If you are thinking that Christmas is just around the corner...you are right, it pretty much is. I have been working on a couple of samples that would be great presents for the small people in your life – both using panels.
This cute dino backpack has all the fabric you need in the panel. You just need to add the zipper. The panel is from the “Stomp, Stomp, Roar” range and is $32.00. The small dinosaur on the other bag (also included in the panel) was supposed to be used to make a toy, however I decided a second bag using some of the scraps and a little extra fabric from the range was a much better idea and could be used for library books, special toys or favourite things.
The other panel “Dinosaur Friends” ($29.00) from The Whole Country Caboodle, could be used as a quilt or made into this fun book that can be read, looked at, loved and washed!
Also from these designers is the “Moon and Back” panel which is on our website.
Now...on to the recipe. This is a quick desert to whip up and you can use any fruit that you have on hand – berries, plums or cherries would also be good ☺
Apricot Clafoutis (Serves 6)
Turn the oven on to 200C. Place the following ingredients in the food processor and blend to a smooth batter:
- ½ c flour
- ¼ tsp salt
- 2 eggs
- 4 tbsp sugar
- ½ tsp vanilla extract
- ¾ c milk
- 500g apricots (halved and stoned)
Place the fruit in lightly greased oven proof dishes and pour over the batter. Cook for about 20-25 or until golden. Serve immediately with a dusting of icing sugar, and perhaps some icecream or custard on the side.
Best wishes and happy stitching from the team at Annie’s CQS.
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