Newsletter

Newsletter
NEW YEAR

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January 3rd to 31st
Stop by Threads for
20% OFF
ALL Batiks On The Bolt
 

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BYO....Bag!

Bring along your own fabric or canvas bag for your purchase and receive a ballot for our monthly draw.

Month of January Draw

Vintage Holiday Fat Quarter Pack

Congratulations to our December Winner Debbie H. -  thank you Debbie for helping us do our part in protecting our environment!
 

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The Winter/Spring Class Schedule is now available online or in-store!

Be sure to sign up early to avoid disappointment - class sizes are limited

 

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Threads That Bind Presents
Chim-Chiminey
For The Row By Row
Sew Musical Shop Hop 2018
Kits are available after November 1/18, at the store for $12.95 each

 

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Corn Chowder
Makes 6 servings

 
6 slices bacon, cut into small strips
1 large onion, chopped
1 lb. russet potatoes, cut into small cubes
4 c. low-sodium chicken stock
2 tbsp. all-purpose flour
1/2 c. milk
3 c. corn
1/2 c. heavy cream
1 c. white Cheddar
kosher salt
Freshly ground black pepper
1 tbsp. Chopped chives, for garnish
 
In a large pot over medium heat, cook bacon until crisp. Remove bacon onto a paper-towel lined plate. Drain all but one tablespoon fat and cook the onions until translucent, about 4 minutes. Add potatoes and chicken stock and bring to a boil. Reduce heat, cover, and simmer for about 10 minutes, or until the potatoes are tender.

When potatoes are tender, whisk flour into milk and stir into pot. Add corn, cream, cheese and bacon and bring soup back to a boil, cooking until cheese is melted, 2 to 3 minutes more.

Season with salt and pepper, garnish with chives and serve.