Hi there. This week I am very excited to tell you about two weekend classes we have coming up with well Sonya Prchal from Whangarei who will introduce us to the world of thread painting using your sewing machine.

Sonya has taught at Symposiums and Quilt Conventions throughout Australia and New Zealand and is an amazingly talented lady, and we are really looking forward to hosting her at Annie’s CQS for two classes on 7-8 July. Numbers will be limited, so make sure to register early. More details on the class page of the website.

We have just finished cutting more kits for the “Pops-a-Lot” quilt, which is a very simple square in a square quilt using 2.5” pre-cut strips. This is one our most popular kits featuring a good selection of reproduction and Japanese fabrics to give a timeless, gender neutral and very practical throw size quilt (48” x 60”). It is also well priced at $159.00.

As a reward to reading this far through the newsletter...I am excited to tell you that for the next 10 days we are offering 10% off all our Clover products in store. This a onetime deal on the stock we have in the shop. This includes everything from bias makers, yo-yo makers, pins, thimbles, marking pens and everything in between that has the ‘Clover’ brand on it. You won’t find a lot of these things on the website, but you are welcome to phone us if you can’t make it into the shop. (Offer ends 4.30pm on 11 March)

Well that is all from me next week...next week I should have more news for you about the new Bernina’s being launched this weekend in Wellington. *Note to self...must pack bag.

On to the recipe. This is an easy marmalade that can be made with any combination of different citrus fruits such as lemons, limes, oranges, tangelos or grapefruit. This recipe makes a small batch (about 3 jars) which is quite good in our house, as I am the only one who eats marmalade. My latest batch was made with lemons and limes, but oranges with give you a sweeter result.

Citrus Marmalade

• 500 g citrus skins
• ½ cup lemon juice
• 5 cups water
• 6 cups sugar

Wash the fruit and thinly peel the skins avoiding having too much pith. Put these through a mincer or food processor to your preferred fineness. Place in a large non-metallic bowl with the lemon juice and water and soak overnight.

Next day bring to the boil, then cook gently for about an hour or until the skins are soft. Add in the sugar and stir until dissolved. Boil rapidly until the setting point is reached. Leave to cool a little, then pour into jars.

Happy stitching

Rachel