Hi there. I think we are all feeling a little bit disheartened this week with the return of Covid 19 restrictions...but the good news is that at Annie’s we still have plenty of fabric, patterns, threads, sewing machines, overlockers and all the things you need to find your happy place... except for the wine and the chocolate!

We had a great day on Sunday with the Bernina Road Show, thank you all for coming along and making the day a success.

This week I have been having a bit of a play with some upholstery work as a couple of the classroom stools and chairs needed a bit of a makeover. I used some of the Japanese Boro cotton linen fabric for the stools. This is also available in red, and would make fabulous bags as well!

For the chair backs I used the new backing fabric from Anna Maria Horner. If you want to go all out, this fabric would look amazing quilted and embellished, and with this in mind I am working on a matching cushion. All good fun and good to have some projects where you see a result reasonably quickly.

Our Glamorous Clams classes 19-20 September and 7-8 November are filling up fast, so be in quick if you want to join in. A great way to learn your machine and make the most of all those stitches, memory functions and features that you were not quite sure about. Check out the details on the class page of the website.

Thank you to all those people who have registered for our new Block of the Month project from Anni Downs. “The Santa, the Tree, the Turkey and Me” has been very popular and we will be starting to post these out in the next 10 days....depending on the services of Australia Post. It is not too late to join in with this gorgeous Christmas wool applique project if you wish.

On to the recipe....a quick and tasty week night dinner or weekend lunch.

Pork, Blue Cheese and Apple

• Baby spinach or salad greens
• 70 g lightly toasted walnuts
• Zest of orange
• 4 lean pork steaks
• 1 apple, cored and thinly sliced
• 100 g crumbly blue cheese

Dressing

• 2 tbsp olive oil
• 1 tbsp orange juice
• 1 tbsp balsamic vinegar
• 1 clove crushed garlic

Combine the dressing ingredients and then mix half of the dressing with the salad greens, walnuts and orange zest in a large bowl.

Grill or fry the pork steaks until just cooked and remove from the pan. While they are resting, drizzle a little of the reserved dressing over the sliced apple and cook in the pan until just coloured.

Arrange the pork steaks, salad greens and apple slices on a platter and crumble over the blue cheese, and drizzle over the remaining dressing. Serve immediately.

Happy stitching,

Rachel

Annie’s CQS

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