“Piecing the past and the present into the heirlooms of tomorrow!"
Spring is in the air, winter retreats are over and it’s time to get excited about fresh new projects. This is the time of year for new fabric arrivals and preparation for upcoming events. So, stop in at Delphines where there’s inspiration all around you. Whether you’re just passing through or spending the day with one of the clubs, you’ll enjoy the refreshing, friendly atmosphere.
National Quilting Day is this Saturday (March 18). We will celebrate with spacials on fabric and books: $1 off all Fabrics including Sale Fabric, and buy one Book at the everyday 20% off price and get a second Book at 30% off the suggested retail price.
We’ve just finished installing a new point of sale system that is totally integrated with our redesigned website, www.delphinesquiltshop.com . The goal is to have all of our inventory available for sale online. Initially, many items and fabrics will be without pictures, but we hope to fill in those gaps soon.
The new system comes with integrated email and some new features we will be exploring over the next few months. Don’t worry, we’re not going to innundate you with emails; they should continue to arrive monthly and for special events. But they may look different and have a different format. In fact, this one is an experiment to see how the newsletter functions in the body of an email. Stay tuned…
If, for any reason you no longer wish to have our newsletters emailed to you, just follow the link at the bottom of this email.
Ongoing BLOCK OF THE MONTH Programs with Openings
Delphine’s is currently offering two new Blocks of the Month; Fern Hill from Moda and Crossroads from Windham Fabrics. Prices are per month (shipping is extra) for the duration of the program. No cancellations will be allowed. You must sign up using a credit card. After the initial deposit, your card will not be charged until the fabric is shipped out to you each month.
by Jan Patek for Moda
This charming quilt measures 76" x 80" when finished. The program lasts 12 months at $18.99 each month for the fabric (including binding) and the instructions. A deposit of $18.99 will be used to pay for the 12th installment. Shipping is $5.00 per month additional for those not able to pick up their packages.
by Ashley Newcomb and instructions by Heidi Pridemore
This finished quilt measures 67" x 76" and is all pieced with no appliqué. The program will last 6 months at the cost of $29.99 per month which includes the fabric for the top and binding and the instructions. A deposit of $29.99 will be applied to the 6th installment.
Your monthly kit will contain a pattern and fabrics for that month's section of the quilt. The final month will include the last border and binding. This block of the month starts with the inside blocks and works its way out, like a medallion quilt. If you sew each month as it comes in, then you are set to be completely finished when the last month's fabrics arrive! I love the idea of being able to see it come together each month!
Preheat the oven to 375 degrees F (190 degrees C).
Grease cookie sheets or line with parchment paper.
In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder and stir into the egg mixture to form a heavy dough. Mix in the almonds and cherries.
Divide dough into two pieces.
Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness. The dough is sticky, but if you dampen your hands with cool water, you shouldn’t have any trouble with the shaping.
Bake for 25 to 30 minutes in the preheated oven, until golden brown.
Remove from the baking sheet to cool on a wire rack.
When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. I place the cookie log onto a cutting board and use a big knife, cutting straight down to reduce crumbling. Place the slices cut side up back onto the baking sheet.
Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.