Hi there.  June is upon us already and it is hard to believe that we are almost half way through the year.  Time flies when you are having fun!

We have a busy few days coming up with the Bernina My Guide Training Thursday through to Saturday with National Bernina Educator Julie Veck.  You can check out the times for these free sessions on the class page of the website if you would like to join us.

While we are talking about events coming up…this is the last call for our annual retreat in Akaroa.  Focusing on good food, plenty of laughs, a great location and some stitching thrown in for good measure.  We have had a couple of last minute cancellations, so if you would like to join us let me know.  It is $250.00 per person which includes two nights motel accommodation, gourmet lunches, morning and afternoon teas and venue hire.

As it is serious stitching weather at the moment, this week I thought I would give you the chance to stock up on your DMC embroidery floss.  Normally $1.80 each, these are now $1.50 each until next Friday (10 June).  You are welcome to email me your numbers or give us a call at the shop if you can’t make it in and we will be happy to post them out.

New in this week, is this delightfully kiwi inspired fabric designed by New Zealand artist Deanne Hobbs.  All our printed NZ designs represent really good value for money at $24.00 pm, and while you may not necessarily want to make a skirt out of them… they are great for bags, placemats, wall hangings and for gifts to send overseas.

This week’s recipe is from one of our best known celebrity food writers, Annabel Langbein.  As I am a firm believer that anything with cheese is a winner, I thought I would share this tasty bit of Feta goodness with you.  Ideal as a dip, spread, a topper for a baked potato or a ‘go to’ bring a plate type dish.

Feta Whatever

• ½ frozen peas
• 200 g Mainland Reserve Creamy Feta
• 1 tsp lemon juice
• 12 mint leaves, finely shopped and extra for garnish

Cover the peas with boiling water in a heatproof bowl and stand for 2 minutes.  Drain well and mash coarsely with a potato masher or fork.

Crumble in the feta and mash or whizz for a smoother texture, then stir in the lemon juice and mint and chill until needed.

More of Annabel’s delicious recipes are available at

https://www.wearewhatweeat.co.nz/

Before I forget, the winner of this month’s $50.00 voucher from Annie’s CQS is Ursula Rack from Christchurch.  Congratulations Ursula!