Newsletter

Newsletter
SUMMER

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August 1st to 31st
Stop by Threads for
20% OFF
In Stock Flannel on the Bolt
 
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There is still a chance to participate in the Journey Of Warmth Quilt Block Challenge!!  There are a few kits left to be claimed!  
All blocks to be returned to Threads,
August 25th by 5pm.

 
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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 July Draw

Pumpkin Pie Batik Charm Pack

Congratulation to our June Winner and thank you for helping us do our part in protecting our environment!



 
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We are excited to be part of this amazing Shop Hop this fall!!  There are 20 shops participating (6 stamps needed on your passport), the full list of shops, details and printable passport can be found on the shop hop website

Receive a unique leaf block from each of the stores you visit...collect all 20 for the complete Charming Fall Quilt Pattern by Wanda Milankov

Special charm pins available at each store

Thousands of dollars in prizes to be won!


www.charmingfallshophop.weebly.com


 
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Threads That Bind Presents
Chim-Chiminey
For The Row By Row
Sew Musical Shop Hop 2018
Kits are available at the store for $10.95 each
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Coming Soon!
Watch The Classes Tab For Our Fall/Winter Lineup


 
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STRAWBERRY RHUBARB CRISP
Serves 6


3/4 cup rolled oats
1/3 cup all purpose flour
1/3 cup packed brown sugar
1/4 cup butter

Strawberry Rhubarb Filling
2 1/2 cups 
diced rhubarb
2 1/2 cups halved strawberries
3/4 cup sugar
1 tbsp lemon juice
1/2 tsp cinnamon

Preheat oven to 375°F (190°C).
Topping: Combine oats, flour and brown sugar in a large mixing bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
Mix rhubarb, strawberries, sugar, lemon juice and cinnamon in a large bowl.
Toss well to coat fruit. Place in a greased 1 1/2 qt (1.5 L) casserole.
Sprinkle crisp topping evenly over fruit.
Bake in preheated oven for 35 to 40 minutes, or until fruit is tender. Serve warm or cold with plain or whipped cream or ice cream.