Hi there.  I know it is autumn, but I really would like to see some sunshine again before I am completely taken over by my washing tsunami, especially as we will see the last of daylight saving this weekend!

Just landed in store this morning are a whole lot of new extra wide quilt backings.  These are 240 cm  wide, so generally you just need the width of your quilt plus a little extra to allow for the quilting eliminating the need for extra seams.  We now have everything from brights, Kaffe Fasset, Anna-Maria Horner, reproduction, neutrals and Japanese in the backings – they are not always on show, so make sure you ask if you can’t see what you need straight away.

Coming into winter, now is also a great time to think about getting your machine serviced.  If this hasn’t been done in the last 12 months…it is time!  We have had a number of machines come into the shop recently that incurred mechanical bills that could have been avoided completely with regular servicing.  It is well worth looking after your investment…and yes we service all makes and models of sewing machines and overlockers.

The building inspector has signed off on our new service workshop and office and I am really looking forward to having a little bit of extra space.

If travel is in your stars for 2017 you may be interested in this email that I received the other day for a fantastic adventure in India.  It sounds amazing, and if you do decide to go…I would like a full report please!

www.fabrictours.com

This week’s recipe is a tasty way to use up some of that rhubarb that you have growing rampant in the back yard to make a deliciously moist cake that is also delicious served with custard.

Rachel’s Rhubarb Cake with Streusel Topping

• 125 g butter
• 1  ½ c lightly packed brown sugar
• 2 eggs
• 2 c plain flour
• 1 tsp baking soda
• 1 cup (250 gm pottle) sour cream
• 2 cups finely diced rhubarb

Streusel topping:

• ¼ c sugar
• 1 tbsp melted butter
• 1 tsp cinnamon
• ½ c chopped nuts and seeds (I use almonds and sunflower seeds)

Preheat the oven to 180C and grease a 20 cm round tin.

Beat the butter and sugar until light and creamy and add the eggs one and a time.  Sift the flour and baking soda and fold into the mixture with the sour cream.  Stir in the rhubarb and spread into the tin.

To make the topping combine the sugar, butter, cinnamon and nuts and spread over the cake.  Bake for 45-50 mins or until a skewer inserted into the cake comes out clean.

Don’t forget to change your clocks this weekend AND check your smoke alarms!