Hi there.  Over the past week and the lead up to Anzac Day it has been interesting to reflect on what life would have been like 100 years ago, the challenges of hardships of the time, when a letter or sending a telegram was the only means of keeping in touch.   As I am trying to get my head around the latest computer gadget, I wonder what the next generation will say about us.  “Poor souls, they had to try and work with lap tops and tablets, how times have changed!”

Things have certainly progressed in leaps and bounds in our industry too with computerised sewing machines, design programs, on-line shopping, and lots of tool to make sewing a pleasure rather than a chore.  This makes it all the more interesting when you see the resurgence of hand piecing, hexagons, detailed embroidery and needle turn applique work and a desire for today’s quilters to make beautiful heirloom pieces of the future.  I am looking forward to seeing what new trends will be emerging at Market in the US in a couple of weeks time.

In the meantime, more fabric has arrived in the shop including heaps more Kaffe Fassett jelly rolls and 5” strip bundles in a range of different colour pallets.  These are $74.00 each which is really good value.

Something else that is a little different is this range called “Flores de Coyocan” from Alexander Henry marking the Mexican tradition of the celebrating the “Day of the Dead” and remembering friends and relatives that have died.  If you would like to know more about this you can take a look at the link below

Click Here to View

The fabrics and the images of sugar skulls have become popular around the world and are now used in clothing and fashion, furnishings and accessories.  This is $29.00 pm and FQ bundles are available of the seven different fabrics and co-ordinate well with spots and stripes too.  Let your imagination go wild!

This week’s recipe is for some delicious muffins I have been experimenting with lately.  The recipe makes the most of the abundance of apples we have at the moment and is diary free (depending if you count the chocolate).  The apple keeps the muffins moist and the flavours can be varied with the addition of nuts or dried fruits, banana or berries.

Chocolate Apple Sauce Muffins

In a medium size pot melt together –

• 125 g margarine
• ½ sugar
• 1 ½ c stewed apple (no added sugar)

Heat together until the margarine is melted and the mixture is just beginning to bubble.  Remove from the heat and ‘whizz’ with your stick blender.  Cool a little while you prepare the muffin tins.    Add 2 eggs and whizz again until smooth and well mixed.

Gently fold into the mixture

• 2 c Self Raising Flour
• ½ c chopped dark chocolate

Bake in greased muffin tins at 180C for 15-20 mins.  Test with a skewer to make sure they are cooked.  Makes 12 large muffins.

Take care and happy stitching, and spare a thought for those with friends and relatives in Nepal as they deal with the aftermath of the massive earthquakes that rocked their country.

Rachel

Annie’s CQS