Hi there. Wow...what an amazing month it was with Symposium, international tutors, machine sales, classes as well as all the regular goings on at Annie’s! It is full steam ahead for November.

I am now into planning classes, teaching and merchant opportunities for 2018 which is really exciting with some amazing tutors coming our way...stay tuned!

This week is all about bags. With the move away from the regular plastic supermarket bags, in the future having a whole bunch of reusable ones in the car is going to even more important.

We have lots of great bag patterns in store and on the website but it you are looking for something with absolutely no effort involved, these ones (which are made from recycled materials) fold up flat and look clean and fresh no matter whether it is groceries or fabrics you are hiding in there (or possibly both!) These are $8.50 each while stocks last.

Another new range that I am excited about is the Sue Spargo 100% wool fabric packs. There are a collection of six wool pieces (7” x 4.5”) in each pack that have been dyed and felted to match Sue’s Ellana wool applique threads which we also have in stock. There are 10 different colour choices in the packs including orange, teal, grey, blue, green, red, yellow, brown, violet and nature, and these are $28.00 each.

I am sad to say that one of our long standing staff members is leaving us at Christmas time so she can enjoy her grandchildren, work on some of her many sewing projects and ‘retire’. Kaye will be missed at Annie’s, but this does also create an opportunity for someone else to join our team on a part time basis. If you are passionate about all things stitching, live within commuting distance and would like to work at Annie’s please feel free to email me.

Before I forget the October winner of the $50.00 voucher from Annie’s is S Wilkinson from Mairehau, Christchurch.

Now..onto the recipe. I have been trying very hard to eat less sugar for the past couple of months and recently discovered this very tasty recipe that satisfies the sweet tooth, but contains no sugar, dairy or gluten. I have to admit that I am not that fond of carob, so I did substitute Dutch cocoa and I left out the cinnamon...but making recipes your own is what it is all about!

Carob Brownie

• 1 1/2 c Sheredded coconut
• 1 c Brazil nuts
• 1/4 tsp Cinnamon
• 8 Dates
• 1/2 c Carob powder
• 3 tbsp Water
• 1/3 c Tahini (sesame paste)

Place the coconut, Brazil nut, cinnamon and carob in the food processor and blend to a fine crumb.

Add dates and pulse. Add the water and tahini and pulse again. Turn into a slice tray and press firmly. Place it in the fridge to set and then cut it into small squares when you are ready to serve it.

That’s all from me, happy stitching!

R