Hi there.  Well, the sleeps are starting to run out before we catch the plane to the US and the start of our journey to the International Quilt Market in Minneapolis.  To be honest I will be pleased when we are sitting on the plane, as the week before you head away anywhere is not that much fun with all the last minute things that need to be done.

However I have not been idle as I have two quilts at the quilter which I will have almost ready to show you when I get back.  Much of my time lately has been taken up with working on the sample for the Colmar BOM.  My first block is finished and you are welcome to pop in and have a look at this in the shop.  I have also been working on the sample for the Sue Spargo Peacock Block for the two day class which is starting to come together.

If you are keen to come to the workshop and spend time with this amazing lady, there are still places available in the Nelson classes and we are down to the last couple of places available for Ashburton.  Don’t miss out!

These beautiful Aurifil Lana wool blend threads are used a lot when it comes to wool applique work and are available in 50 m reels for $8.50 or I have put together these bobbin cases containing 25 different threads for $89.00 giving you a good variety of colours without such a large out lay.

Also new in are these lovely little stitchery packs from Australian designer Janet Rowe.  They come as a “Kit in a card” complete with needle, thread, pre-printed stitchery and instructions packaged with a card and envelope right ready to post or give to a friend, or to keep as a treat for yourself.  These are well priced at $16.50 for the small ones and $19.50 for the larger designs.

This week’s recipe is a quick and easy one that you can whip up in a hurry when you are not sure what is for dinner, and it is also very tasty as a vegetarian dish.

Thai Red Chicken Curry

• 2 tbsp olive oil
• 400 g skinless chicken breast fillet sliced
• 2 cups of assorted vegetables such as carrot, zucchini, capsicum, celery, and broccoli cut into strips
• 1 tbsp cornflour
• 375 ml can of light and creamy evaporated milk or coconut milk
• 2 tbsp chopped coriander

Heat the oil in a pan and cook the chicken for 3 mins.  Stir in the curry paste.  Add the vegetables, then the cornflour and evaporated milk.

Bring to the boil and then simmer for one minute.  Stir in the coriander and serve with rice.

Serves four.

Before I tootle off, the winner of last month’s $50.00 draw from Annie’s CQS is Sandra Brice from Timaru.

Take care and happy stitching,

Rachel

Annie’s CQS