Hi there

Thoughts of my tropical island are springing to mind again as I struggle to keep warm or believe that the mercury in the thermometer has moved at all!   On the up side we are half way through August and the days are getting longer.

Another busy week has flown by and I have been stitching flat stick and making up kits.  The latest one hot of the cutting board is this crazy bird cushion that I have put together using three of the characters from Sue Spargo’s book Bird Dance.  The kit ($64.00) includes all the fabric you need to make the cushion, and you will need the Bird Dance book which is $49.00.  There are a limited number of these kits, so be in quick!

……..and at the risk of harping on, it is not too late to get your tickets for the Trunk Show Evening with Sue Spargo for either Nelson or Ashburton.  More details are on the website.

As a girl can never have too many containers or places to hide things, I thought I would show you this very nifty little hexie box that I found when I was at Quilt Market.  I think it would be great for stashing your English paper piecing bits and pieces.  Plenty of room for pins, needles, papers and cottons or beads.  These are $12.00 each and come in blue, orange or pink.

Also don’t forget about the embroidery exhibitions that are being held at the moment in both Ashburton (Ashburton Art Gallery) and Christchurch Guild (at the Christchurch Museum).  This is your one chance to see this fabulous needlework before it is tucked away and the ladies move on to their new projects.

This week’s recipe is for some deliciously moist nutty muffins which make a great addition to any lunch box.

Apple, Carrot and Raisin Muffins

• 2 1/4 c flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp baking soda
• ½ tsp salt
• ½ c brown sugar
• 2 c grated carrot
• 1 c grated apple
• ½ c each of shredded coconut, raisins and chopped walnuts
• 3 eggs
• 1 oil
• 1 tsp vanilla essence
• 2 tbsp each of pumpkin seeds, sunflower seeds (for topping)

Preheat the oven to 180C.

Sift the dry ingredients into a large mixing bowl and stir in the brown sugar, carrot, apple, coconut, raisins and walnuts.  Make a well in the centre of the ingredients.

Place the oil, eggs and vanilla in a separate bowl and whisk until combined.  Pour into the dry ingredients and mix until just combined.

Spoon the mixture into a prepared muffin pan and sprinkle with the seeds.  Bake for about 25 mins or until a skewer comes out clean.  Makes 12.