Hey there, another sunny day and we a tootling through January at a rate of knots.  Every now and then I have to keep reminding myself to step outside, smell the flowers and enjoy the sunshine as the warmer months tend to whizz by so quickly.  I am actually visiting my parents in Golden Bay for a couple of days, so a walk along the beach is also part of the plan today.

This week I thought I would show you this really cute little cot quilt that I have just finished.  Ideal for either a girl or a boy, this kit is well priced at $99.00 and includes the pattern and everything you need for the quilt top and binding.

One of our most popular patterns is for the Mini Magoo’s from Australian designer Melly and Me.  These guys are available as a pattern ($24.00) or as a kit for either him or her which are $15.90 each.

Well, I am off in search of the sunshine, stitching and notebook in hand so that I can carry on dreaming of more projects and classes for the coming months.

Don’t forget about the mini-symposium coming up mid-year (July 14-18) in Blenheim.  It is not too late to register and it is sure to be a great weekend with lots of classes, merchants and great company with like-minded crazy quilters.  You can check out the details at http://www.sewmarlborough.com/

This week’s recipe is a delicious shortcake which is great warm or cold with a cup of tea, or as a dessert with custard or ice-cream.  It makes a large quantity (about 25 servings) so it is great if you are feeding a crowd and it freezes well.

Roasted Rhubarb and Cherry Shortcake

Filling –

•  1.5 kg chopped rhubarb
• 2 c fresh cherries (pitted)
• 1 c sugar

Pastry –

• 375 g butter
• 1 ½ c sugar
• 2 eggs, lightly beaten
• 4 c flour
• 2 tsp baking powder
• Preheat the oven to 160C

Take care and happy stitching.  Place the chopped rhubarb, cherries in a roasting pan and sprinkle with the sugar.  Roast for 30 mins and then cool and drain.

Cream the butter and sugar until fluffy and then slowly add in the eggs.  Mix in the dry ingredients to make the dough.

Press three quarters of the dough into a large dish (I used a large roasting pan), top with the drained fruit and then crumble the remaining pastry over the top.  Bake at 170C for about 40-45 mins or until the pastry is cooked.

Well….that is all from me this week,

Happy stitching

Rachel

Annie’s CQS