Tuesday, October 21, 2014

Daysail and Quilt Market

We've got a couple of Daysail layer cakes in the shop, from the lovely Bonnie and Camille.

Tomorrow is the last day to get your orders shipped before I head to Quilt Market! I'm so excited for my first visit, and hopefully will be coming home laden with fabric goodness. So the shop will be closed 23-31 October. Keep an eye on my Instagram for updates direct from Houston.

Sunday, October 19, 2014

Pulled Pork Burgers

Who doesn't love pulled pork? I've been wanting to give it a try for ages, so we invited a few friends over for lunch and gave it a shot. And it was amazing! This is how I did it.

Pork: I used a rolled pork shoulder. Remove the netting and the rind. Pat down and rub with olive oil, the coat with spice rub (recipe below). In the bottom of a heavy casserole dish put one slice onion and several sliced garlic gloves, and one cup of water. Sit your pork on top and let rest in the fridge overnight.

Some 4-5 hours before you want to eat the pork, put the dish in the oven and turn on to 150C. At this point I went back to bed for a couple of hours....

Spice mix:
1 tablespoon paprika
1 tablespoon packed golden brown sugar
1 1/2 tsp chilli powder
1 1⁄2 tsp ground cumin
1 tsp coarsely ground black pepper
1 tsp sea salt
1/2 tsp ground cayenne pepper 

BBQ sauce. Combine, bring to boil then put aside.
1 1/2 cups apple cider vinegar
1/2 cup water or apple juice
2 tbsp ketchup
2 tbsp granulated sugar
1 tbsp hot pepper sauce
1/2 tsp crushed red pepper flakes
Sea salt and freshly ground black pepper to taste


1 cup good quality mayonnaise
3 tsp smoked paprika 
1 tsp Tabasco 
juice of 1/2 lemon 
Sea salt to taste

2 granny smith apples, finely julienned
1 small to medium white cabbage, shredded 
8 jalapenos finely diced (reduce quantity if you don’t like heat) 
1/2 bunch coriander, finely chopped 
4 spring onions, finely chopped

Check the pork, it should fall apart when you stick a fork into it. I took mine out of the oven and let it sit for a little while. Then remove from the pan, and use two forks to shred or "pull" the pork. Return to the pan and mix through the onion/garlic mix. Also add enough BBQ sauce to your liking and even a bit of spice mix if you want.

Toast some brioche buns, top with pork and slaw mix and you are ready to go!

Wednesday, October 15, 2014


With a little unwanted help from Bella...

My Cheerio quilt top is done!

She won't be quilted for a few weeks because....I'm off to Houston for International Quilt Market! As a result, the shop will be closed from 23-31 October. Excited!!

Wednesday, October 8, 2014

Cheerio Progress

After a quick game of block-shuffle to sort out my colour combinations, assisted by Miss Bella of course, it was finally time to get these blocks assembled!
They got together quite easily once you work out how to line up the angled seam. I already have 10 of the 42 blocks done!

 Some blocks will be high-contrast, others low, and some a little in between. I'm quite liking them so far!

Fat Quarter Bundles from Dashwood Studio

I'm always trying to find new fabrics to stock in the shop. I had one of my reps visit last week and these cute bundles caught my eye.

They are from UK fabric house Dashwood Studio and are quite delightful.

Retro Orchard contains 8 fat quarters.

September Blue contains 10 fat quarters.

Wednesday, October 1, 2014


I've been hoarding a Miss Kate fat eighth bundle and Cheerio seemed to be the perfect pattern. 

I got all the coloured squares cut last week. 

And had a mammoth session cutting 420 background squares last night.

Currently chain-piecing the main part of the blocks. Loving it already!