Hi there. Isn’t it great to see everything green and the garden starting to take off with a bit of spring warmth? I am just hoping the nor ’westers haven’t stripped my fruit trees completely!

It has been all go here getting ready for a very busy October with lots of lots of events and classes coming up, not to mention National Syposium which starts in Christchurch next Thursday (5th October), at St Andrew’s College – keep an eye out for the show specials we will have on the Annie’s stand in the Merchant Mall.

I am also heading to Timaru with the shop this Saturday for the Aoraki Embroiderers open day.

This week I thought I would show you a little project I have been working on...these guys are “Pin Pigs” designed by Anni Downs from Hatched and Patched. They are made in wool and you can either have them plain or “doo-dally” them up with applique or beads and fancy stitches as you wish. I have put them together as a kit (makes two) which is $24.00.

Last week you may also remember I showed you the Victorian Sewing Box that I had just finished.....further along that theme, I have also made up this kit for the “Quiltfile” from the same designer. This is a very handy folder that contains a heat resistant ironing surface and pocket to hold a 8 ¼” x 12” cutting board. The board and the iron proof fabric are both included in the kit along with batting, pre-cut cardboard and instructions ($59.00). These are great for taking to class or on holiday and would make a lovely gift for your stitching buddy.

Well...that is about all from me this week as I still have samples to finish and things to pack. Don’t forget that Bookarama is on in Ashburton until Saturday...there are more than enough beautiful craft books, magazines, cook books and novels to exhaust the most avid reader, and it is a huge fundraiser for local charities.

This week’s recipe is a tasty dinner that you can cook in the oven or the crock pot.

Smoked Paprika Chicken

• 1.5 kg lean chicken pieces (skin and fat removed)
• ¼ tsp saffron thread
• 1 red onion
• 3 cloves of garlic
• 2 tsp smoked paprika
• ¼ c dry sherry
• 400 g tin of diced tomatoes
• 1 c chicken stock
• 100 g green Sicilian olives
• 2 tsp cornflour
• 150 g roasted red capsicum
• 1 tbsp honey
• Parsley to garnish

Heat the oil in a pan and brown the chicken in batches. Transfer to a large casserole dish or crock pot. Cook the onion and garlic in the pan until softened and then add in the tomatoes, stock, spices, olives and sherry. Bring to the boil and then pour over the chicken pieces.

Bake for an hour at about 170C in the oven or for several hours in the crockpot and then stir in the cornflour paste, honey for the last 15 minutes of cooking or until slightly thickened.

Happy stitching,

Rachel