Hi there.  This week is all about “inspiration,” whether it is quilting, patchwork, or embroidery that you do (or if you just simply like collecting fabric), it never hurts to take a step back and enjoy the beauty around us with lots of spring flowers and violets adding colour to the garden at this time.

The people who put out the “Inspirations” magazine have just released the most beautiful 15 month calendar, which runs from September 2016-December 2017 featuring some of the most amazing work in a variety of styles.  This would make a lovely gift for yourself or a friend, and extended life of the calendar make it good value at $25.00.

For more inspiration, make sure that you don’t miss our Trunk Show evening this Friday night with Australian Katrina Hadjimichael who will show some of her stunning quilts and talk about her work as an award winning quilt artist, designer and tutor.  This is just $5.00 a ticket and more details are on our website. http://www.anniesquilts.co.nz/cms/classes.html

Just new out from Bernina is this very handy carry bag ($99.00) – great for all those extra feet, accessories and threads, in terms of keeping them together in one place.  It has lots of zips and see through pockets and is extremely well made in the same fabric as the Bernina trolley bags..... see photo below.

For those of you with the travelling bug, the Tokyo Quilt Festival is well worth checking out, and is definitely on my bucket list.  This is the largest quilt festival in the world and is held at the Tokyo Dome in January each year (January 19-25, 2017).

https://www.tokyo-dome.co.jp/e/quilt/

On to the recipe…this is simple and delicious with tasty Asian flavours.

Meatball and Noodle Soup

For the meatballs:

• 400 g pork mince
• 1 clove crushed garlic
• 2 finely chopped spring onions
• 1 finely chopped red chilli
• 1 tsp sesame oil
• ¼ tsp salt
• 1 tbsp oil

For the soup:

• 1 litre chicken stock
• 2 tbsp oyster sauce
• 100 g sliced mushrooms
• 3 sliced pac choy
• 200 g pack of ready-cooked hokkein noodles

Combine the meatball ingredients and season with salt and pepper.  Form the mixture into balls and cook in a fry pan with the oil for until browned and cooked through.

To make the soup heat the chicken stock and oyster sauce and when boiling, add the mushrooms.  Simmer for 2-3 mins and then add the meatballs, pac choy and noodles until warmed through.

Divide between four serving bowls and garnish with spring onions, red chilli and coriander.