Hi there...it is another beautiful day in Mid Canterbury, however I can’t say that I am looking forward to the end of daylight saving time this weekend, as that really does signal the end of summer.

Thank you so much to everyone who has sent in green heart blocks which will be made into quilts for the families who were affected by the Christchurch shootings. The blocks all look amazing and we are now working on putting the quilts together. If you can lend a hand with the quilting and binding, that would be awesome too. Thank you for being a part of this project.

I have a good special for you this week for a very handy and portable ironing board. Full size ironing boards are awkward to store and tend to take up a lot of room, but this table top version lies flat when not in use and is ideal for taking to class or having as an extra one next to your sewing machine. Usually $38.00, we have managed to get hold of a limited number for just $22.00 each, so be in quick!

We have our monthly Woolly Stitchers day this Saturday and there are still a couple of places left in the Tuffet class. You can check out the details on the class page of the website.

Just a thought....if you are heading away for a break at Easter, this might be a good time to drop your sewing machine or overlocker into the shop for a service...and yes, we do service all brands. Showing your machine some love once a year can make a world of difference to the way it performs and ultimately to the life of the machine.

Before I forget the winner of last month’s $50.00 voucher from Annie’s CQS is Cheryl McCabe from Christchurch. Well done Cheryl, your voucher is waiting for you.

On to the recipe. True to name, these cookies are pretty darn good. This recipe makes about 40 if you can keep your helpers away from the cookie dough!

The Ultimate Chocolate Chip Cookies

• 200 g dark chocolate
• 70 g toasted macadamia nuts
• 250 g butter, softened
• ¼c brown sugar
• ¼c white sugar
• 4 tbsp sweetened condensed milk
• 1 tsp vanilla essence
• 3 c flour
• 2 tsp baking powder

Preheat the oven to 170 C. Roughly chop the chocolate and the nuts. In a large bowl cream the butter and sugars and then add the condensed milk. Sift in the dry ingredients before adding the chocolate and nuts. Mix to combine. Roll the mixture into balls and place on oven trays. Flatten them slightly with a fork and bake for about 15 minutes

Happy stitching,

Rachel