Hello there! 

Another week has ticked around  the sun is shining and today I feel that if this is as bad as winter gets, it wouldn’t be too bad at all.

At the moment I am torn between life as a full time juggler and a magician with lots of balls in the air and that eternal balancing act that we all face with work and family.  So if you have emailed me and I haven’t replied yet, I apologise and rest assured I am working on it!

Kits for the Sue Spargo workshops are going out today and I am about to start cutting the next blocks for Colmar.  It is an exciting time, as I am ordering fabrics for our next BOM which I saw at Market.  (I should be able to show you some pictures soon.)  On top of that my sewing fingers are itching to get started on all the new samples and patterns I brought back from the US.  So many projects, so little time!

In the meantime… this is a new quilt that I have just finished using fabrics from Joel Dewberry’s Rose Boutique range by Westminster fabrics.  It is a simple, clean and clear design from Zen Chic.  The pattern is called Write on White and is $22.50, or the quilt is available as a kit for $152.00.

If you need a new rotary cutter or know someone who does, I have limited number of pink 45mm rotary cutters (in support of breast cancer) available at a super special price.  Normally $34.00, these ones are now $28.00 until stocks last – so be in quick!  You could also check out our prices for multi packs of 45mm blades that are one the website (buy 3 get one free).

Now, onto the recipe.  It is good slow cooker weather, and there is something very heart-warming to come home from work or a day out and find that dinner is bubbling away and ready to put on the plate.

Slow Cooker Caramel Pork with Steamed Vegetables

• 1.8 kg boneless pork shoulder
• 2 tbsp plain flour
• 2 tbsp vegetable oil
• 2 small onions
• 3 cm piece of fresh ginger cut into match sticks
• 2 cloves of garlic
• 2 tbsp sweet chilli sauce
• ¾ cup chicken stock
• 2 tbsp lime juice
• 1 tbsp fish sauce
• ¼ c of kecap manis or soya sauce
• 2 kaffir lime leaves finely chopped
• Steamed rice and vegetables to serve

Remove the skin and excess fat from the pork and cut into large pieces.

Place the meat in a plastic bag with the flour and season with salt and pepper.  Shake to coat.

Heat the oil in a fry pan and cook the pork in batches to brown.  Transfer to the slow cooker and add the remaining ingredients.  Cook on low for about 6 hours or until the pork is very tender.

Shred the pork and serve on rice with the steamed vegetables.  Drizzle with the sauce from the slow cooker.

Take care and happy stitching,

Rachel

Annie’s CQS