Hi there.  It is actually a relief to sit down for half an hour or so to write the newsletter as I feel like I have been buzzing around like some kind of blue bottomed fly…parcels are arriving, all the reps have decided that they need to see me this week having returned from their holidays, and I can see my ‘sewing time’ evaporating!

New in this week we have fabrics from Amy Butler, Marcus Bros including some gorgeous new prints from Karen Styles and Paula Barnes, as well as a great selection of NZ batik fabrics.

Speaking of New Zealand fabrics these great bags have just arrived in featuring some great combinations of the batiks and at an excellent price.  The shoulder bag is $32.50 and the large tote bag is $39.90.   I think that by the time you got a pattern you would be hard pressed to make them for this price.  They would also make a great present to send overseas to those long lost friends and relatives who need to remember where home is!

The new editions of Quiltmania’s Simply Modern and Simply Vintage magazines have just landed along with the NZ Quilter and Quilting Arts which make great inspirational reading, packed full of patterns and projects – don’t forget that we can put these on standing order for you if you wish, and that way you never miss an issue.

I have also just discovered this very handy gadget ideal for the sewing table or workshop bench.  It is an adhesive ruler which measures in both centimetres and inches and is 1m long.  The best part about it is that they are only $4.90 each, so you can afford to buy one for yourself and one for a friend or the Guild raffle or whatever!

Anyway, on to the recipe….

This week’s recipe is a tasty whip up in a hurry, need a plate for the pot luck, throw in whatever you have in the fridge type of dish.  It is vegetarian, but I am sure you can adjust that if need be.

Zucchini Rice Tart

• 1 c long grain brown rice
• 1 tbsp olive oil
• 1 red onion
• 6-8 sun dried tomatoes
• 2 medium grated zucchini
• 100 g spinach or silverbeet
• 2 tbsp chopped dill
• 1 tsp finely grated lemon zest
• 100 g crumbled feta
• 100 g pitted Kalamata olives
• 4 lightly beaten eggs

Grease a springform tin (that doesn’t leak) or pie dish and preheat the oven to 190C.

Rinse and cook the brown rice until tender and then leave to cool.  Drain off any excess liquid.

Heat the oil in a large pan and fry the onion until tender before adding in the zucchini and spinach and cook for a further five mins.  Add in all the rest of the ingredients and then pour into the prepared tin.  Bake for 35-40 mins until golden.  Stand for 10 minutes and then cut into wedges and serve with a crisp salad.

Happy stitching

Rachel

Annie’s CQS