Hi there…well this week I spent three days at Bernina’s Creative Learning Centre in Wellington finding out a whole lot more about overlockers and coverseam machines as well as being introduced to the incredible possibilities of machine embroidery.  It is truly amazing what happens when computer technology, individual creativity, fabric and thread come together!

Lots more parcels have arrived in this week and I am also really excited about Di Ford’s new book Primarily Quilts II ($79.00) which is a stunning follow up to the first one with patterns for 14 more absolutely incredible reproduction quilts and lots of ideas and tips on how to use fabrics to best effect.  Many of the quilts in this new book use her range of Cloverdale and Giggleswick Mill fabrics from Andover which we also have in stock.

Also new is a new book called Simple Friendships by Keim Diehl and Jo Morton which is a lovely combination of reproduction fabrics, simple piecing and applique.

Changing the subject.  I was wondering if I could ask your help with something.  Annie’s has been nominated for the NZ Retailer Top Shop Awards for 2017 and we need your votes for the People’s Choice Award.  You simply need to go online to www.retail.kiwi/vote enter as a guest and look for Annie’s Country Quilt Store in the Upper South Island region and click to vote for us.  You can go back again and again and vote once every day if you wish!  Thank you.

Before I forget, the winner of last month’s $50.00 voucher from Annie’s is Heather Naisbitt from Greymouth.  Congratulations Heather, make sure that you get in contact with us to collect your voucher.

This week’s recipe is tasty vegetarian dish that makes a great Sunday night tea with a salad and wedges or baked potatoes or it would also be good for those occasions when you need a dish for a pot luck dinner.

Mexican Pumpkin Pie

• 1 pack of flaky pastry
• 900 g of pumpking (peeled, deseeded and chopped into chunks)
• 1 cup chopped silverbeet
• 1 tsp salt and freshly ground black pepper
• 2-3 crushed garlic
• 2 large eggs
• 250 g cottage cheese
• 400 g tin of Chilli Beans
• 1 c grated cheese

Preheat the oven to 200 C.

Roll the pastry to form a large circle.  Transfer this to a lightly greased tray.

Cook the pumpkin until just tender. Drain and mash lightly. Add the eggs, cottage cheese, garlic and salt and pepper to the mashed pumpkin.  Spoon this mixture into the middle of the pastry circle leaving enough pasty around the outside so that you can draw it up to make a pie crust.

Spread the chili beans on top of the pumpkin and sprinkle with grated cheese. Brush with an egg wash and then bake for 30 mins at 200C and then turn down the temperature to 180 and cook for a further 15-20 mins.