Before and After

before & after!

We had a super busy weekend with mini-mikes, painting, stitching night and keeping shop! Phew!

Lots of ace girls came to stitching on Sunday – heaps of beginners this time – which kept us on our toes, but Brooke, Kirsty and me were burning rubber teaching backstitch, threading needles and ironing on designs! This Sunday marks the LAST stitching night EVER at Bridge Road Mikes! It’s a bit sad, and I hope everyone has had ace times on these nights…. I must say, I’ve really enjoyed them so much and have been lucky to meet so many of you ace girls in the flesh! Thanks for all your stitchy support and excellent cup-cake eating!

Next year we begin a new program of craft nights at a new secret venue – there’ll be ALL sorts of cool stuff to do, not just stitching – hoping that y’all will enjoy coming and meeting other ace girls in a bigger purpose-built space. We’ll let you know details as they come to hand in early 2008.

We’re also planning a crafty gal dinner in February – so stay tuned for that one – Cam and I are cooking for everyone!

We finished the front room at Fitzroy on Sunday – and half finished the boys room – so today we tear up the carpet in OUR room and pull out the old flue which sits in its corner. It used to be an African restaurant, I’ve been told – so there’s still a few reminders of its’ foodie days!

If you’re coming to stitching night THIS sunday… and you know what you’d like to stitch – send me through the design and I’ll have it ready for you. There’s lots of ace designs on the net!

We had this for dinner the other night.. it was super good!

Tomato, Zucchini and Fetta Spaghetti

• Ingredients
• 1 packet of spaghetti
• half a kilo of small zucchini – sliced
• 4 tomatoes cut up roughly
• 1/2 large jar of tomato sugo
• 200g fetta
• salt and pepper
• 4 tablespoons of olive oil
• 3 cloves of crushed garlic
• juice of one lemon
• fresh basil

Boil the water and cook the pasta. While it’s cooking, you can fry the zucchini in olive oil until softened and some are browning. Add the garlic, fry for another minute. Add the chopped tomatoes, lemon juice and tomato sugo. Allow sauce to meld together nicely and let the tomatoes soften up until the pasta is cooked. Now drain the pasta – place into serving dish, pile on the sauce and then crumble the fetta over the top and sprinkle with freshly torn basil and plenty of cracked black pepper and sea salt too! Voila!

xx mikes

ps – mini-mikes will stay open til the end of the week – when a new lot of stock will arrive!