Hi there....

Winter has hit with a bite in the south this week, but the parcels are still arriving in the shop and it is a great time for sewing!

Just arrived in is this gorgeous collection of good quality embroidery scissors in your sewing box, needle roll or as a present for a friend. They come in a leather pouch and a great value at just $14.50 per pair.

Just in case you want to mark it on your calendar, this weekend we have the Tuffet class, our Akaroa retreat is 22-24 June and the next Woolly Stitchers day will be Saturday June 30. Guest tutor Sonya Prycal will be here to show us her thread painting techniques with two classes in the classroom here 3-8 July. The Bernina Road Show is coming to Christchurch on August 4.

I have just finished putting together this advent calendar from the panel that I showed you a few weeks ago. The panel (which is also available in red) is $18.00 and I have finished it off with some French knots, in gold and silver. You could also go crazy with some beads which would look amazing as well.

Don’t forget that in amongst all that we have our regular weekly classes and friendship groups going on as well.

If you are heading away for a winter holiday, it is a great time to drop your sewing machine or overlocker in to be serviced. Robbie and John are busy here each morning in our purpose built workshop repairing all makes and models of machines.

The winner of the monthly draw for May for the $50.00 voucher from Annie’s is Coral Peddie from Gore. Congratulations, your voucher is waiting for you.

This week’s recipe is a good Sunday night tea dish, or you could team it up with some grilled meats and salads as a hearty side dish.

Loaded Pumpkin

• 1 butternut pumpkin
• 200g Feta
• 1 diced onion
• 2 cloves crushed garlic
• 1 stick of celery, finely chopped
• 250 g chopped mushrooms (optional)
• 1 c cooked brown rice or brown lentils
• ¼ c toasted pumpkin seeds
• A few drops of tabasco sauce
• 1 teaspoon Moroccan spice
• ¼ c parsley

Wash the pumpkin and then slice in half. Remove the seeds from the inside, but leave the skin on. Paint the pumpkin flesh with oil and bake in a moderate oven until tender.

Saute the onion, garlic, celery and mushrooms in a little butter. Scoop out most of the cooked pumpkin from the shell and combine with all the other ingredients.

Place the filling in the pumpkin shell, drizzle with a little olive oil and bake for a further 30 mins at 180 C or until golden and completely warmed through.

*Adjust the cooking times to suit the size and shape of the pumpkin.

Happy stitching,

Rachel and the team at Annie’s.