Hi there.  With several more days of forecast rain and drizzle ahead of us it would seem that we are now well and truly into soup (and stitching) weather.  Bring on the comfort food!

This week I am excited to tell you about a class that Annie’s CQS is hosting in August with Diane Dynes from Winton.  Diane is a very experienced dressmaker and tutor and has developed her own label using recycled wool fabrics and pre-loved garments to create amazing one-off fashion garments with a new twist.

Now is the time to dust off your overlocker and start looking at your old jersey’s in a whole new way!  The two day workshop is $185 and you will get the opportunity to make two unique garments which are tailored to your body shape and style.  Places are limited so make sure that you register early.  I have some samples in the shop if you would like to pop in and have a look.

We have a busy time coming up with another Tuffet class this weekend, the end of the financial year and I am off to Wellington for more Bernina training at the beginning of April….it is all go and my fingers can’t stitch fast enough!

However, if you have a few minutes to spare while you have a cuppa there are heaps of free pattern and ideas available from the Robert Kaufman website, and plenty of cool fabrics right here.

http://www.robertkaufman.com/quilting/quilts_patterns/free/?by=newest&page=All

I love Dr Seuss, and I have just ordered some new ones to add to our range.  I am thinking book bags, pillow cases and tote bags and even the odd patch on a pair of jeans or a tee-shirt would look really cool, as well as quilts of course.  Great ideas for presents for kids birthdays as well.

This week’s recipe is one that you can adapt to whatever is in the fridge or the garden that needs using up.          

Rustic Bacon and Bean Soup

• 1 red onion
• 1 clove garlic
• 1 stalk celery
• 1 carrot
• 200 g bacon
• 400 g can chopped tomatoes
• 400 ml chicken or vegetable stock
• 400 g can of beans

Chop the raw vegetables and bacon and heat in a large pot with a little oil, until the meat is cooked.  Add the stock, tinned tomatoes and beans until the vegetables are soft.  Season with salt and pepper and garlic with fresh parsley and serve with crusty bread.

This week

Happy Stitching

Rachel