Hi there. You know, I am so sick of Covid – it is everywhere! On the TV, the radio, the newspapers, social media, in your mail box and invading every part of our lives with fear and cancellations. It can sod off now...we have all had enough!!

Phew....with that off my chest, I can assure you that the team at Annie’s are doing our best to keep you in your happy stitching place whether it is in person, the website or telephone orders. Let us know what you need.

Afterall it is scientifically proven that buying more fabric (patterns, kits, cross stitch, threads, ribbons and braids...) is good for your mental health - firing off all those endorphins in your brain!

Speaking of fabrics these new brights have arrived in from Clothworks. They will give you are bit of lift and be great blenders for those Kaffe, Anna Maria, Tula and kids prints that you have lurking in the cupboard.

Also in the bright department, stripes have been a bit hard to get lately, but these half yard pieces of ombre wovens from Moda are a good deal a $16.00 each. (Limited stock, so be in quick!)

We also have a really good selection of extra wide backing fabrics at the moment.

These are not on the website so don’t be shy call us with your shopping list and we will be happy to help!

By the way, if you are needing any Olfa products such blades, cutters, boards...now is a good time to buy as I have just been told that there are price increases coming soon.

We have had another lot of cross stitch patterns, Dye Weeks and Classic Colourworks threads arrive in – it is always exciting when those parcels arrive, and inevitably it results in me adding to my “to-do” list once again!

In case you need a bit of extra inspiration the latest Inspirations Magazine ($21.00) just arrived with lots of beautiful crewel, black work and silk embroidery projects to whet your creative appetite.

This week’s recipe is great for BBQ nibbles or “bring a plate” situations, or serve them up with some salads and call it dinner.

Kumara Samosas

• 600 g red kumara, peeled and cut in small cubes
• 1 onion, peeled and chopped
• 2 cloves of crushed garlic
• 3 cm piece of fresh grated ginger
• 1 large green chilli, chopped
• 1 tsp each of ground cumin and curry powder
• ½ tsp each of ground coriander and garam masala
• 1 c frozen peas
• 2 tbsp lemon juice
• Filo pastry

Boil the kumara until tender, drain and set aside. Heat a tbsp of oil in a fry pan and add in the onion. Cook for 2 minutes and then add in the garlic, chilli and ginger. Next add in the spices and cook until fragrant before adding in the kumara and peas. Remove from the heat and add in the lemon juice and coriander. Set the mixture aside while you prepare the filo.

Lay out one piece of filo, spray with cooking oil and lay another piece on top and spray again. Cut the pastry into 4 long strips.

Place 1 tbsp of the mixture on the corner of the pastry and fold over to make a triangle. Continue folding across the length of the strip. Repeat this process for all the samosa (recipe makes about 30), and set them on an oven tray. Spray the finished samosa with a little more oil and sprinkle with sesame seeds. Bake at 180 C on a lined baking tray for about 15-20 minutes or until golden. Serve warm with a yoghurt mint dressing or sweet chilli sauce.

Don’t forget Wool Class this Saturday at Annie’s from 10-4. More details on the website. Masks must be worn.

Happy stitching,

Rachel

Annie’s Country Quilt Store

03 3076 277