Hi there and hooray, we are another day closer to daylight saving time and warmer weather!

This week I thought I would show you my version of Sue Spargo’s pattern for the Teaberry Sac.  This is a bag pattern that she designed several years ago and doesn’t feature so much detail in the wool embroidery, however I kind of like the simplicity of the design and the fact that it is not too daunting for those just starting to dabble with wool applique.  The pattern is $23.00, and we can make it up as a kit for you on request.

Another great product if you are doing lots of small machine, English paper or foundation piecing are these great rotary cutting boards from Olfa.  Yes, the board spins so that you don’t have to constantly reposition your work on the cutting board or become some kind of contortionist with your cutter and ruler to get everything at the right angle!  This week these are on special with $10.00 off making them $59.00.  There are only a limited number at this price, so be in quick!

https://www.anniesquilts.co.nz/cms/shop-online/product/1158-olfa-rotary-mat-12-x-12.html?search=olfa%20rotary

More stocks of the sewing machine lights that we had on the newsletter a few weeks ago have finally arrived in and we have a few spares at the special price of $49.00 if you want to take advantage of this special.  These lights are brilliant, attach to your sewing machine with a bendable arm so that you can position the light exactly where you want it.

https://www.anniesquilts.co.nz/cms/shop-online/product/1310-sewing-machine-lamp.html?search=sewing%20machine

This week’s recipe is a twist on the good old chocolate brownie, and is delicious with a dusting of icing sugar and a dollop of cream or icecream.

Gingerbread Brownies

• 250 g butter
• 200 g dark chocolate
• 4 eggs
• 330 g brown sugar
• 200 g plain flour
• ½ tsp each of ground cinnamon and ginger
• ¼ tsp nutmeg
• 35 g cocoa

Preheat the oven to 170C, and grease a 20 cm cake pan.

Melt the butter and chocolate in a heatproof bowl over a pot of simmering water being careful not to get any water into the chocolate mixture.  Set aside to cool.

Beat the eggs into the chocolate mixture one at a time, then fold in the dry ingredients.  Spread the mixture into the cake pan and bake for about 25 mins or until just set.

Well, that is all from me this week….it is back to the sewing, and the gardening, and the cooking.  (Funnily enough Spring cleaning hasn’t made it to the list yet!)

Rachel