Hi there, I hope you are enjoying another week of glorious (albeit changeable) summer weather. We need to make the most of it, as the cool frosty mornings will sneak up on us all too soon.

Speaking of things that are coming up. We are really excited to be able to host Australian textile artist Jane MacDonald from Bebe Bold at Annie’s April 21-23. Jane is absolutely passionate about Japanese textiles and has taught Sashiko, Kogin and Boro throughout Australia, France and the UK.

This will be an amazing opportunity to learn some new techniques, as well as gain an insight into some the history of and culture behind the stitching that Jane has gained through her many visits and close association with Japan. This will appeal to both quilters and embroiderers and anyone with an interest in hand work.

I will have most details about the individual projects and prices next week...so stay tuned.

This week I would like to show you this gorgeous quilt called “Spellbound” that my customer and friend Maraleze has loaned me to display in the shop. The kit is from Moda featuring fabric from Urban Chic beautifully packaged and available now from Annie’s with the all the fabric you need to complete the quilt top and binding for just $149.00. The quilt measures 59” x 76” and is just stunning!

Coming up next month we have the next Tuffet Class and there are still a couple of places left if you are keen for a fun weekend class where you go home with your very own gorgeous unique foot stool in colours of your choosing. There are more details on the Annie’s website and pictures from previous classes on our Facebook page.

At this time of the year there is usually an abundance of zucchini and I am always on the lookout for new and interesting way to use them. This is a delicious slice that Judy shared with me this week and I asked if she would share the recipe

Zucchini, Chocolate and Coconut slice

For the base-

• 110 g butter
• ¾ c sugar
• 1 ½ c flour

Topping –

• 3 eggs
• 1 ½ c grated zucchini
• 1 ½ c brown sugar
• 1 ½ c coconut thread
• 70 g slivered almonds
• ½ c chocolate chips
• 1 ½ t vanilla extract
• 3 tbsp flour
• 1 tsp baking powder
• Pinch of salt

Preheat the oven to 180 C. Cream the butter and sugar, then add the flour and mix until the dough comes together. Press into a large slice tin and bake for 10-15 mins.

Beat the egg and then stir in the zucchini, sugar, coconut, almonds, chocolate chips and vanilla. Combine with the flour, baking powder and salt. Spread this over the cooked base and bake for a further 25-30 mins until golden.

That is all from me this week and happy stitching.

Rachel