Feb 2012 Newsletter

Wow! This year has got off to a great start – lots of sewing, gardening and, of course, eating good food.
Had a bash at making an entry for the Great Kiwi Icon challenge issued by Bernina – thought my ‘I had a band of men and all they do is play for me’  (the All Blacks complete with ten guitars and jandals) - cute at the very least but not a winner L.
I finished off a couple of quilts so they could be displayed in my ‘guest exhibitor’ slot at the Waihi exhibition last weekend.
Our picnic was great fun, great weather and great food. I had made a Milli Vanilli dilly bag (it had dreadlocks and rastus ties) and didn’t get a single vote (another L) but how can you compete against the ‘genuine’ aboriginal bark dilly bag which included a divining stick!!
Now I have to finish off my ‘holiday scrappy’ quilt and make a cot quilt.
I have to tell you though I have had a bash at dress-making (or should that be jacket-making) – yeah, you remember? Big wide seams, over-locking, cutting out with heaps of waste fabric, inter-lining even buttonholes! Quilting is so much easier.


Lollypop Pinkand will start late March when I am back from England. As in previous years, I will supply the pink fabric and a pattern. It is up to you to choose your colourway. Nine blocks and the final month includes suggested settings for them. The cost is $30 for individuals or $25 each for groups of six or more. You will need to include your full postal address (incl post zone) when you sign up.
Payment for both the above projects can be made by cheque to my address at the foot of this email or to my bank account Wholly Quilts 389005 0972408 00


I am on fairly intimate terms with the Pumpkin Patch. Weeding does that to you. But have been picking tomatoes (drying them), beans (I have several jars of dilly beans in the fridge) and strawberries (bags of mixed berries in the freezer waiting for jamming) daily since Christmas. I have an amazing crop of garlic and shallots drying off too.


This month I want to share one of the original recipes in that brown handwritten book and from the Chopping Block – Harvard Beets.
Blend 2tbsp sugar, ½tsp dry mustard, salt, 1½ tbsp cornflour to a smooth paste with ½cup water and ½cup vinegar. Stir to thicken, add in cooked and chunky-diced beetroot and reheat. It was yummy with the Christmas ham but good served hot or cold with any cold meats and salads


Regards
Natalie