Hi there.  Happy New Year and welcome to 2025!  

We have lots of exciting things planned this year with retreats, classes and plenty of shows and events that will see us tripping around the country.
However first up we need to make some space for the new fabric that is arriving….so we are having an “End of Bolt Sale” this is a chance for you to stock up and make the savings with between 20-35% off when you visit us in store.

We have hunted out all the bolts which are two metres or less and these have pride of place in the shop at the moment – clear one bolt and receive 20% off, or buy all that is left on 4 or more bolts and receive 35% off.  Need fabrics for borders or backgrounds – you are also welcome to look at the bolts with larger meterages.  
A great time to stock up, but hurry as this offer does end on January 25th.

Our first show of the year will be as a merchant at the Marlborough Quilters Exhibitiion at the Stadium 2000 Blenheim Indoor Sports Courts 14-16 February.  If you are in the region make sure that you come and say hello and make the most of the opportunity to see the work of this very talented group.

Our classes will start again mid-February and these have been posted on our website, with plenty more additions to be made as plans are finalised.
Before I forget the December winner of the $50.00 voucher from Annie’s goes to Sue Cornwell.  Congratulations Sue, your voucher is waiting for you to collect or spend on line with us.

Now, onto the recipe.   I love new potatoes, but when they get a little difficult to scrape this is a great recipe for a tasty easy soup that makes an easy lunch or Sunday night tea with some delicious garlic bread.  Scale up the recipe and have left overs and a night off cooking or pop it in the freezer.

Pea and Potato Soup with Garlic (serves 4)

• 30g butter
• 1 medium white onion
• 1 clove garlic
• 1 medium potato peeled and chopped
• 3 ½ c vegetable or chicken stock
• 600 g frozen peas
• 800 g creamy feta and some shredded mint for garnish

Melt the butter in a large saucepan and saute the onion and garlic.  Add the potato and stock to the pan and bring to the boil.  Reduce the heat and simmer until the potato is tender.
Add the peas to the pot, cover and return to the boil, then continue to simmer until the peas are tender.    Season to taste.

Serve with crusty bread and garnish the soup with the feta and mint.