Hi there. Well, with stocktaking almost behind us it is onward and upward for another exciting year. Certainly the next few weeks is going to be full on with lots of things happening.

Saturday week we will be in Wakefield for Waimea Quilt Show (14-15 April) and the following weekend will be hosting Jane McDonald from Bebe Bold (Australia) for a full on weekend of Japanese hand stitching. There are still some places with the sashiko and kogin classes if you are keen to join us (21 and 23 April). More details on the website.

Another date to mark on your calendar is 4-6 May as Annie’s will be hosting an exhibition of small quilts called the “Natural Sites and Wonders of the World”. These amazing little quilts are the result of an international challenge with Japanese, French and New Zealand quilters.

This week I thought I would show you this new zip bag I have just finished using Sue Spargo’s Swag Bag pattern ($24). I have put this together as a kit which is $89.00 which includes all the wool and cotton fabrics, lining, zip and pattern.

I have also been having some fun playing with the new Bernina 570 machine and embroidery unit. This is a Kaffe Fassett design which I am thinking may end up on a bag. I still have a lot to learn when it comes to machine embroidery, but it is quite fascinating and the possibilities are endless in terms of coming up with your own designs, making lace, stumpwork, as well as personalising your garments.

As usual with stocktaking, we seem to unearth some treasures that we had forgotten about and some things that we are just sick of looking at..including fabric from $10.00 pm (this is below cost, but don’t tell the book woman!) There are also lots of patterns from as little as $2.00.

Speaking of things we are giving away, the winner of the $50.00 Annie’s voucher for March is Melinda Lattimore. Congratulations, your voucher is waiting for you!

Now..onto the recipe. This is a good one to whip for a quick dessert or when you have unexpected visitors.

Quick Chocolate Mousse

• 125 g dark chocolate
• 100 g white marshmallows
• 300 ml cream
• 1 tsp vanilla

Combine the chopped chocolate and marshmallows in a heatproof bowl. Place over a saucepan of water and simmer until melted. Remove from the heat and gradually stir in the cream and vanilla. Pour into four glass dishes or glasses and refrigerate until set.

Happy stitching (and eating!)

Rachel