Hi there...it is hard to believe that we are almost half way through the year! The skiers will be looking longingly towards the mountains while we stitchers are looking to keeping warm and seeing how much sewing we can get done over the winter months.

We have had an exciting week with the installation of a Bernina Q24 quilting machine for one of our customers (check out the pictures on our Facebook page). These are amazing machines, and with the combination of some pretty clever technology, time and practice produce amazing results.

In other exciting news Sue Spargo’s new book “Fresh Cut” is due for release in the US in the next couple of weeks. I have some copies of this stunning book on order, so if you would like to be one of the first people to receive a copy I am taking pre-orders now ($65.00).

We are now pleased to be able to stock both Austrian Homespun ($12.20) and Quilters Companion magazines with the latest issues now in stock. The current issue of Quilters Companion also includes a free video making it great value at $15.30. You are also welcome to place a standing order for this if you wish.

Quite a number of you have been busy working on our BOM from Hatched and Patched. I am pleased to say that in amongst the other projects I am working on, I have finally got my Dancing Chickens and Flying Pigs together, and it is now ready for the hand quilting and borders.

This is a lovely quilt to work on over the cooler winter evenings combining stitchery and wool applique. It is not too late to start this project with all the fabric packs and fabrics still available. It is $34.00 per month for 12 months and this includes a pack of DMC threads with your first block.

Now, onto the recipe...but firstly my apologies for those keen bakers who are still wondering how much brown sugar was in the topping for the nutty slice in last week’s newsletter....1 cup. (Sorry about that!)

This is a super easy soup that you can whip up in the slow cooker.

Peas Please Soup!

• 500 g lean bacon bones
• 500 g packet of green split peas
• 8 cups of low salt chicken stock

Place these ingredients in the slow cooker and cook on low for about 6 hours or until the soup is very thick. Remove the bones and add in 3 cups of frozen peas and whizz the soup using a stick blender. Season to taste.

Cook for a further half and half an hour or so and then serve hot garnished with crispy bacon and chopped chives or shallots and lots of freshly toasted French bread.

Rachel

Happy stitching,

Rachel and the team at Annie’s.