A plethora of possibilities

Like a beautiful quilt, nature draws me in with detail.

First with awesome color . . .

Then shadow and depth combine . . .

. . . with an abundance of lines and curves.
and texture, glorious texture!

Can you tell I really love my new camera? It's a Canon Coolpix P90 with a 24X zoom. I have no idea how to work all of the bells and whistles yet, but give me time.

Until then, keep stitchin' . . .

What to do if your turkey (or chicken) comes out dry. . .

. . . . if you have left overs, or if you simply want a good hot casserole with fixin's from the freezer.

This is one of those recipes that can be adjusted depending on how much you have on hand and how many folks you'll be feeding. And just so you know, I used turkey and celery (from the freezer), a half cup of cheddar cheese (leftover and needing to be used up), extra seasonings to suit my taste, and penne pasta as it was in the pantry.

Baked Mostaccioli and Chicken

1/2 of a (1-pound) package of Creamette brand mostaccioli, uncooked

1/3 cup margarine or butter

1/2 cup chopped celery

1/2 cup chopped onion

1/3 cup all-purpose flour

2 tablespoons Wyler's Chicken-Flavor instant Bouillon (I used 3 cubes)

4 cups milk

3 cups chopped cooked chicken or turkey

1 (2-ounce jar) diced pimiento, drained (Personally, I leave this out.)

1/3 cup grated Parmesan cheese (I use the pre-grated kind in the jar. Works for me.)

Prepare Mostaccioli according to package directions; drain.

In medium saucepan, melt margarine. Add celery and onion; cook until tender. Stir in flour and bouillon. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add chicken, pimiento, and Parmesan cheese; heat through. Combine chicken mixture and mostaccioli; mix well. Pour into a greased 3-quart baking dish. Bake in a 350 degree oven until hot and bubbly, about 30 minutes. Refrigerate leftovers. Makes 4-6 servings.

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You also have the option of dividing up the portions in to 2 pans before baking and freeze one for later.

Another trick is to simmer your chicken/turkey meat bones like you'd do if making soup. After 30 minutes of simmer, strain the broth well and use it to cook the pasta. It adds a wonderful flavor to your noodles. When straining the pasta, save the broth to cool and pour over your dog's dry food a little each day. Your dog will love you even more.

Until then, keep stitchin' . . . .

Meanderings

Even though the heavy amount of rain managed to bring the leaves down faster this year . . .

There are still some great shots waiting to be discovered.

The news coverage on the Fort Hood attack in Texas and now the shooting in Orlando, Florida today have me wondering why so much violence is going on, again. You know I usually don't comment on national events, preferring to focus on the joys of quilting and the beauty of this area. However, at this time, I'd like to offer my sincere condolences to the family and friends touched by the tragedies.

Until then, keep stitchin' . . .

Ummm, Ummmm Good

Fall is definitely here and Marie over at Oak Cottage is offering a lovely butternut squash recipe along with what sounds like some yumptious cabbage soup. Perfect for a brisk day of leaf raking.

Until then, keep stitchin' . . .

Quick post

Woo Hooo, Krista is having a give-away. If you already have one, there's no need to submit a comment. You see, I rarely participate in give-aways, but I really need to win this one. As if I'll actually be sewing anything anytime soon! LOL.

Until then, keep stitchin' . . .