Happy New Year! The Christmas tree and the tinsel is back in its box for another year and it is time to think about diet and exercise....errr I mean stitching. I am sure that walking from the sewing machine to the cutting board to the iron definitely counts!

I thought I would show you this brand new quilt that we have in the shop from a pattern called First Dance from Edyta Sitar ($23.00). It is an easy to make in timeless colours of creams and blues that will look gorgeous in any room. The kit which includes the pattern and all the fabric for the quilt top and binding is $239 and measures 65 ¾” x 79 ¼”.

Coming up next month we have two workshops with well know NZ tutor Griet Lombard (22-24 February). There a still a couple of places in these classes if you are keen to join us. The Friday class Holey Felt will focus on being creative with colour, texture and machine embroidery while the weekend workshop Winter Garden gives you the chance to learn a myriad of new techniques in a series of mini art quilts using all those selvedge pieces, laces, buttons, braids and treasures that you have collected over the years. More details on the class page of the website. https://www.anniesquilts.co.nz/cms/classes.html

If you are keen to join the new Field Journal block of the month starting in March featuring Cottage Garden threads, Liberty fabrics and pre-printed botanical stitcheries, we are still taking registrations for this very beautiful project which is proving to be very popular. https://www.anniesquilts.co.nz/cms/index.php

Before I forget the winner of the $50 voucher from Annie’s for December is Margaret Allen from Methven. Congratulations Margaret, your voucher is waiting for you!

On to the recipe.....it is time to make the most of the berry season as nothing quite says summer like fresh raspberries.

Raspbery and Riccotta Pancakes

• 2 cups self-raising flour
• 1 tsp ground cinnamon
• 1 ¼ cup milk
• 3 eggs
• 2 tbsp honey
• ½ c raspberries
• 125 g ricotta
• Extra raspberries, banana, honey or maple syrup to serve.

Sift the flour and cinnamon in a bowl. In a separate bowl whisk the eggs, milk and honey and pour this into the dry ingredients. Stir until combined and then fold in the raspberries and ricotta.

Heat a large fry pan with some melted butter or oil and cook the pancakes for 1-2 minutes on each side.

Stack the pancakes and serve with each fruit and honey or syrup.

Happy stitching

Rachel