Monday, August 29, 2011

…or Not so Much…

I survived intact. My willow trees (the bane of my existence!) each lost about a third of their branches. My lights were out most of the day; I had an hour and a half late afternoon where they came on & re-cooled the refrigerator/freezer, and then went out again. They were back on for Sunday night football.

I even tried to stitch, but it was so dim in my living room, I gave up. So I kind of snoozed on the couch all day, which was hard to do with all the cracking branches I was hearing, on top of not being a good nap-per.

Here are some pictures:





Amazingly, nothing hit the house or car. I’ve been snapping branches all morning, making piles of fronds, kindling, and chain-saw material. If nothing else, willow trees are easy to take care of by hand.

Saturday, August 27, 2011


Just got the first showers from Irene. It’s been hazy/foggy/cloudy all morning. And VERY humid.

Here was the supermarket last night:



No bread except an orphan loaf or 2 of pumpernickel! Sandwich “flats”, bagels, English muffins and hamburger & hot dog buns was all that was left.

I am officially batten-ed down.

Monday, August 22, 2011

Thank You!

Thanks for all the nice comments- I appreciate them immensely!

Sunday, August 21, 2011

Snoopy Dancin’ Time…..


Quaker halloween1

A Quaker  Halloween Samplerby Cherished Stitches

on 40ct. ivory linen with Thread Gatherers’ Silk ‘N Colors of my choosing

I will have to do some snipping of hanging chads on the back, but it is done. I looked back & my first post about this was March 30, 2010. I did enjoy every minute of this one, though., even though I screwed up the bottom. Here’s my fix:

quaker halloween macro

I also threw in a couple of more bats and an extra cat in some of the unintended large voids.

I imagine I’ll find a couple of missed stitches when I do my snipping.

I just received my fabric for “Winter at Beacon House” from the Jan/Feb Just Cross Stitch magazine. I have to get my floss- there is a large quantity of floss required for that one, 5 skeins of the white, 4 of the oatmeal, 3 of the sea blue and reds, etc., plus all the individual skeins. I also have my eye on starting Christmas at Hawk Run Hollow, which I received as a Christmas gift 2 years ago. I have the fabric for that one too, and I have all the DMCs, and I think I bought the required multiple skeins of ice blue over dyed. I also need to get back to Hilltop Seasons. That’s been collecting dust in my bag….

Thursday, August 11, 2011

White Chocolate Chip and Toasted Pecan Butterscotch Blondies

I came across these today on Tastespotting. They were a hit at stitching. I substituted semi-sweet chips for the white (that’s what I had on the shelf), and was able to whip them up fast! I got home at 4:30, and was out the door by 5:10 to Jeanne’s house!

Wednesday, August 3, 2011

A Recipe Trifecta!

It all starts with this salad dressing by Our Best Bites: Greek Salad Dressing & Marinade

You will see that the recipe calls for freshly squeezed lemon juice; before you squeeze, grate the zest of one of the lemons into a large mixing bowl and set aside for the Orzo Salad. Then proceed to make the dressing in a blender as directed. My other alterations to this recipe were to use only 2 garlic cloves, and to reserve about a third of the called-for amount of feta. I blended as directed, then added the reserved cheese, and pulsed to obtain a chunky consistency.

Greek Orzo Salad

  • 1 cup of orzo pasta
  • zest of one lemon
  • 2 scallions, chopped finely
  • ½ cup grape tomatoes, quartered
  • ½ cup frozen peas
  • salt & pepper
  • 1/3 to ½ cup Greek Salad Dressing
  • ¼ cup crumbled feta cheese
  • salt & pepper to taste

Cook orzo as directed, adding frozen peas in the last 5 minutes. Rinse in cold water to halt cooking, and drain well. Dump into large mixing bowl.

Add remaining ingredients, and toss to mix well. Season as desired with salt & pepper. Refrigerate for 3 hours to combine flavors.

Greek Chicken Burgers

  • 1 egg, beaten
  • 2 scallions, chopped finely
  • 2 TBSP garlic-&-herb-marinated sun-dried tomatoes, minced
  • ½ cup bread crumbs
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ cup Greek Salad Dressing
  • One package ground chicken (20 oz?)
  1. Beat egg in bottom of large mixing bowl.
  2. Add remaining ingredients except chicken and mix thoroughly. Add chicken, and gently combine completely.
  3. Lay out a piece of waxed paper on counter, and divide mixture into 5 patties, about ½” thick.
  4. Heat a large frying pan over medium heat. Spray with vegetable spray. Add patties, and fry for 5-1/2 minutes each side.
  5. Alternatively, heat a Forman Grill to medium high heat, and cook patties for about 6 minutes total.

Serve with or without buns.

greek chicken burgers