Hi there. Another week and another month have rolled around. Time flies when you are having fun....or trying to cram a million things into each day!

We have had an exciting week with our son and his wife finally being able to visit from Australia after what seems to be a really long time between hugs with the border closures and Covid restrictions. I am sure many of you are in the same situation with family living overseas.

We have had lots of new fabric arrive this week including the new French General range “Bonheur de Jour” including another new stitchery panel. These have been very popular and can be used in bags, quilts, table runners, placemats teamed up with the beautiful reds and cream fabrics which make you wish for a holiday in France each time you look at them....one day! The “Summer Berries” pattern by Marg Lowe is a great way to use up some of your French General Stash or we have this kit available in red or blue colour options.

https://www.anniesquilts.co.nz/cms/shop-online/product/1693-summer-berries-kit.html?search=summer%20berries

The new range from The 3 Sisters called “Promenade” features lots of pretty pastel colours that remind me of Spring. Jelly rolls and charm square packs are available in both these ranges, and we also have the Kaffe Fassett jelly rolls back in stock.

As promised in last week’s newsletter Natalie Bird’s new Christmas range “Are You Ready For Another Christmas?” has arrived and we are just cutting thestitchery panels that with this with this range. Keep an eye on our Facebook page for the details of the project we are working on.

Before I forget the winner of last month’s $50.00 voucher from Annie’s is Philippa Yates from Ashburton. Congratulations Philippa, your voucher is waiting for you.

On to the recipe, this is an easy weekend meal that you can whip up to feed the family which everyone seems to love alterning to spices to taste.

Easy Butter Chicken (Serves 4)

• 500 g skinless boneless chicken cut into bite size pieces

For the marinade:

• Juice of a lemon
• 2 t ground cumin
• 2 t paprika
• 1-2 t chilli powder
• 200g natural yoghurt

For the curry:

• 1 large onion, chopped
• 3 cloves crushed garlic
• 1 thumb size piece of fresh ginger (grated)
• 1 tsp garam masala
• 2 tsp ground fenegreek
• 3 tbsp tomato puree
• 300ml chicken stock

Mix the marinade ingredients in a medium size bowl and then add in the chicken and combine. Cover and chill for at least an hour or overnight.

Fry off the garlic, onion and spices in a little olive oil and then add the marinated chicken mixture, stock and other ingredients to the pan and cook for about 15 mins and the chicken is cooked through. Serve with rice and naan breads.

Have a great weekend!

Rachel