Hi there. The sun is shining, the daffodils are blooming and spring is here (this week!) To celebrate spring I thought I would show you these gorgeous new bird feeders that have just arrived in. These were originally priced at $29.90, however due to an extremely good bulk purchase we are able to pass them on to you at $16.50. Think birthdays and or plan ahead for Christmas...I hate to tell you, but it is not that far away!

Speaking of Christmas this delightful little book from Australian designer Gail Pan has just arrived in. “Simply Christmas” is full of gift ideas, small projects and stitcheries to keep to you busy until December and beyond, priced at $26.00.

If you fancy getting the girls together for a weekend away pre-Christmas we have a few spaces left in the next Tuffet class October 28-29. There a lots of pictures on the Annie’s Facebook page from previous classes which have been very popular, as everybody goes home with a unique (and finished!) tuffet at the end of the two days.

Considering a new sewing machine? Talk to us about the Symposium Specials from Bernina which could see you save up to $1500. There are a limited number of these machines (350PE, 570 PE and 770 PE) so you do need to secure your machine with a deposit to make sure you don’t miss out on these amazing savings. (Conditions apply.)

You can check out the various models here --- www.bernina.co.nz
That is about all from me this week...don't forget about our Wool Day this Saturday 26th. Bring along your wool applique and enjoy an uninterrupted day of stitching. It is $20.00 for the day - stay as long as you like with free tea, coffee and fascinating conversation!

The recipe this week is a quick and easy desert that is sure to please and best eaten the day it is made, but I don’t think left-overs will be an issue!

Berry and Banana Snow Freeze

• 2 bananas
• 250 g frozen mixed berries
• 250 gm cream fraiche or sour cream
• 3 tbsp maple syrup or honey
• 1 tsp vanilla extract
• Finely grated zest of half an orange
• 1-2 tbsp of orange juice or fruit liqueur (optional)
• Fresh berries to garnish

Peel and slice the bananas and freeze on a tray lined with cling wrap.

Put all the ingredients in a food processor and blend until thick, creamy and smooth. Transfer to a container and freeze for 2 hours.

Scoop out and serve in chilled glasses and garnish with extra berries.

(Serves about 6)

Happy stitching,

Rachel