Hi there. Earlier this week I attended a very interesting session at the Ashburton Museum about conserving textiles. It brings a whole new meaning to saving our quilts, items of clothing, laces, buttons and treasures when you consider that the museum conservators are looking to keep these pieces for 500 years.

I think the most important thing I learned was the importance of writing down the story that goes with these items and family heirlooms so that future generations will understand why they were saved and past on through the family. This is also another good reason why we should label and date our quilts.

It was also interesting to note that it is not only the “very special” items that should be saved, as the museums are full of wedding dresses and christening gowns, but what is really scarce are items of work clothing.

Anyway...moving right along. We had a great weekend for our retreat in Akaroa with lots of laughs and some stitching as well. If you want to join us next year, make sure you register your interest early (date to be advised later, but it is usually in June).

Over the next few newsletters I will be showing you some of the kits that I put together for the weekend which are now available in the shop. The first one is this Bird and Bloom Needle Case from Sue Spargo ($49.90) which is a great small project if you want to get started on the wool applique. With this in mind we also have our Woolly Stitchers group this Saturday in the classroom and you are very welcome to join us. (More details on the class page of the website.)

The new Tilda range of fabrics “Sunkiss” is proving very popular along with this little kit which includes the pattern and fabric to make one starfish ($26.00). These are quick and easy to make and could be used as pincushions or to decorate a child’s room or you could vary the sizes and make a mobile. Additional starfish fabric kits are $7.50.

Now on to the recipe...this is an oldie but a goodie, and goes down a treat with my family with a cuppa or with custard as a dessert.

Apple Shortcake

• 200 g softened butter
• 2/3 c sugar
• 1 egg
• 1 tsp vanilla essence
• 1 2/3 c flour
• 4 tbsp custard powder
• 2 tsp baking powder
• 2 cups of stewed apples

Preheat the oven to 175C. Cream the butter and sugar with an electric beater until light and fluffy, and the egg and beat well, then add the vanilla.

Sift the dry ingredients and fold the mixture gently until combined. Place 2/3 of the shortcake mixture in a lined tin (about 18 x 28 cm) and smooth out the base. Then top with the apple and pieces of the shortcake mixture. Bake for about 30 mins or until lightly golden. Leave to cool in the pan and lightly dust with icing sugar to serve.

Happy stitching,

Rachel and the team at Annie’s.