Newsletter

Newsletter
SPRING 2019

We are excited to unveil our Row By Row Creation for 2019

Row By Row Taste The Experience Shop Hop Runs June 21 to September 3, 2019
Plan your route.  Load up the car with your best quilting friends.  And get collecting!! 
Visit as many participating stores as you can get to between June 21 & September 3 to pick up your FREE patterns - you must pick this up in person - see full rules, regulations and participating locations at www.rowbyrowexperience.com
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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 May Draw

Fallscapes Digital Panel

Congratulations to our April Winner - Alene D -  thank you Alene for helping us do our part in protecting our environment!

 

We can't think of a better way for you to spend your weekend...curled up under your favourite quilt, next to a warm fire, a glass filled with your choice of desire and the latest edition of BLOCK MAGAZINE to get those ideas swirling! This edition is sure to touch everyone's creative side!! Grab your copy at Threads this weekend!! And if we have a copy set aside for you, please stop by the store, claim your copy and get creating!!




 
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We have a wide selection of summer themed, curated fat quarter bundles available in-store!  Looking for coordinating fabric for your bundles - we are happy to help guide you in the right direction!

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Three Bean Pasta Salad
Makes 8 servings

 
 
8 ounces uncooked small shell pasta
8 ounces fresh green beans, trimmed and cut into 1-in. pieces (about 2 cups)
1/2 cup thinly sliced celery (about 1 stalk)
1 (16-oz.) can pinto beans, drained and rinsed
1 (16-oz.) can red kidney beans, drained and rinsed
1 small shallot, minced
3 tablespoons rice wine vinegar
1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
1 teaspoon Dijon mustard
1 teaspoon honey
3/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup thinly sliced chives

Step 1
Cook pasta according to package directions for salted water. Drain and rinse with cold water; drain.

Step 2
Cook green beans and celery in boiling salted water to cover until tender-crisp, about 2 minutes. Drain and plunge into ice water to stop the cooking process; drain. Combine pasta, green beans, celery, pinto beans, and kidney beans in a large bowl.

Step 3
Combine shallot and vinegar in a medium bowl; let stand about 5 minutes. Add lemon zest, lemon juice, mustard, and honey, stirring with a whisk. Gradually whisk in oil until well combined; pour over bean mixture. Sprinkle with salt and pepper; toss gently. Sprinkle with chives, and serve immediately.