Sewing Projects

Here are a couple of ways to use your yoyos.

These are inexpensive napkins from Target with yoyos stitched over the hem.
Pinned yoyos all over styrofoam balls and put them in a silver bowl.

Sprucing up a well-loved apron made easy....just add some yoyos in a flower shape.

Quilting Corner

Think this will make a good place to sit and make yo-yos.
Looks like I have everything I need.
Yes, there's fabric, thread, needles, scissors, and a brand-spanking new official Yo-Yo making kit.......wait, where's the iced tea?

I'll be right back.

Pretty In Pink

Pink is always in style.
Jane knew about pink style.
This little lady took time to be stylish in pink even though she's working hard.
These are the very latest in pink style.
Isn't this the loveliest shade of pink?
Va-va-va-voom! Now that's a hat. I'm sure I couldn't pull off this pink style.
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Remember to get your stuff together for Donna's yo-yo challenge that starts on Monday. I just got back from Joanne's and found some cute fabrics. How will I decide which ones to use?

Time For Dinner

Last night we had an old friend over for dinner.......he's not old we've just known him for a long time. He's a bachelor and spends most of his time working so a home cooked meal is a treat. It's so nice to cook for someone who truly appreciates it and tells you so. We had pork tenderloin (see recipe under writers block recipes tag) , squash casserole, butter beans, and tossed salad with the yummiest feta cheese. It pays to buy the real thing all the way from Greece. And for dessert....(drum roll please).....

....this absolutely fabulous peach and blueberry cobbler that Emily made. She served it with the only kind of ice cream we allow in our house because we figure if you're going to eat ice cream, eat the best. Anyway, Emily adapted a recipe that's in the current Southern Living and it was out of this world. Some people in our family (who shall remain nameless) even ate it for breakfast this morning. It's okay...I'm going on a long walk later.
The best thing that's happened to me all week is this:

Thank you, Tonja, from Gatherings for this award. Some people may say it doesn't matter, but it is nice to get encouragement with thoughtfulness and comments. It takes a couple of minutes and maybe there are times when that's too dear, but just a quick "Hi, liked this." goes a long way. So thank you Tonja for taking the time to let me and Andi, Teresa, Nancy, and Dianne know that you enjoy our little journals. Tomorrow I'll let you know who I'm passing the award on to.

Necessary Silver

My grandmother was a saver, so I come by my tendency honestly. She had World War II ration books, clothing catalogs and advertisements, and my Daddy's kindergarten paintings in file drawers well into the eighties. Cleaning out her apartment was like opening a time capsule; so much from stories she told us came alive when we held her precious memories in our hands.
She grew up in a small southern Georgia town where calling on friends during the day and having parties at night were the highlights of her life.

She loved pretty things and her father made sure she was right up to date with the latest jewelry and accessories. He even taught her to smoke when she was seventeen because that's what sophisticated ladies of the time were doing. We heard so many stories of him arriving home from a business trip loaded down with gifts for his three beloved daughters.
These gifts meant so much to her that she kept every one and some of her sister's and mother's, too. When she shared them with me I knew she was passing on that great love.

Barbeque Classics

We've been grilling out a lot lately to keep the kitchen nice and cool. Here are some of the recipes that have been a hit.

Grilled Pork Tenderloin

one packaged pork tenderloin

1 cup Dale Sauce

2 Tablespoons olive oil

1/4 cup Dijon mustard

2 teaspoons garlic powder

1 Tablespoon lemon juice

1 teaspoon dried rosemary

Combine all ingredients in a gallon zip lock bag, mix well, and let meat marinate for at least two hours. Place on hot preheated grill and cook until inserted meat thermometer registers 165 degrees. Remove meat, let rest for 10 minutes then slice.

Chicken Kabobs

one bag frozen chicken tenderloins (thawed)

one carafe Good Seasons Italian salad dressing (prepare with red wine vinegar and olive oil)

Marinate chicken overnight with salad dressing in a gallon ziplock bag. Remove and thread chicken onto bamboo skewers then grill until meat is firm, about 12 minutes.

Super Burgers

one pound ground veal

one pound lean ground beef

one package dry onion soup mix

salt and pepper to taste

Combine all ingredients and shape into patties. Grill on both sides and serve on a bun with onion slice, tomato slice, lettuce, and mustard.

Gilding The Lily

All the Dresden trims and ribbons and old books and beads that were gathering dust have been put to good use.......DECORATING!
Ships, poets, crown jewels, pretty bunnies......all the things that fairy tales are made of.
These little confections look almost good enough to eat.......................
if you like licorice. Maybe they're hiding the jewels of an ancient empire.
Or the captain's log from a gold laden ship that went down off the coast of Spain.

Quilt Party

Donna's having a party! You've got to go visit her and see the beautiful quilts she makes. I love her color combinations and even if you're not a quilter you can be included in the party. She's encouraging everyone to make a "Turning Twenty" quilt for July 14 and there's going to be prizes for quilters and those who vote for their favorites. Donna, you throw the best parties!

Watermelon teeth

On the way to north Florida this weekend , we traveled a good bit through rural countryside. This is the time of year you see pickup trucks so loaded with watermelons that their exhaust pipes are sending sparks out behind them. The fields and roadside stands are covered with watermelon, too. While they are so abundant, there's something special about a watermelon. I've actually given them as gifts as if they were some precious, exotic fruit only found in far off lands. This attitude must come from my childhood when summertime was magical. It's still my favorite season, by far. Back then watermelon was reserved for late afternoon and always served on a redwood picnic table. The table sat in a shady part of our backyard where we got some relief from the heavy Georgia heat. Daddy would bring out the oblong, rattlesnake patterned melon. He would thump on it to make sure it had that hollow sound that told you it would be sweet. Then he would use a huge wooden handled carving knife to cut it in half. The sugary red punctuated by shiny black seeds would elicit oohs and aahs. Juice ran down the table as he carefully sliced each person a serving. We would all wait our turn and comment on how good this one was going to be. That first bite was the best. Right in the middle. Now the juice and sugary redness was all over our faces. We were not allowed to shoot the seeds at each other at the table; that was saved for later. When all that was left was the green rind, Daddy would take out his pocket knife and slice off a thin piece, then cut"teeth" into the whiter portion. He'd slip this in his mouth on top of his own teeth and give a grin. We'd howl with laughter every time. After we'd shot the seeds at each other and just before anyone got angry about it, Mom would get out the garden hose and give us all an outdoor shower. That cold water was just enough to cool everyone off, so with full bellies and happy hearts we'd sail into evening.

Summer Squash

By now you're probably covered up with zucchini and yellow squash if you planted a garden this spring. You're covered up even if your neighbor planted a garden instead of you. What to do with all that beautiful squash? If you've had enough of steamed try slicing, battering, and frying the yellow squash.

Or...... cut thick slices of zucchini and yellow squash, put it on a baking sheet with sliced red bell peppers, eggplant, and red onions then drizzle with olive oil, garlic powder, salt and pepper. Bake at 425 degrees for about 25 minutes or until it starts to brown around the edges.
Most children like squash casserole.
Just steam 10-12 small yellow squash with one chopped white onion until tender. Drain and add half a stick butter, one beaten egg, salt and pepper and mash well. Pour into a rectangular glass baking dish and bake at 350 degrees until firm and bubbling-about 30 mins. Sprinkle grated sharp cheddar cheese and cracker crumbs on top and bake 10 more minutes.

Zucchini bread is so yummy and can be frozen ahead for summer company breakfasts.
Zucchini Bread
3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated, peeled raw zucchini
3 teaspoons vanilla extract
3 cups flour
1 teaspoon salt
1teaspoon soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup chopped walnuts
Beat eggs until light and foamy. Add sugar, oil, zucchini, and vanilla and mix lightly, but well.Combine flour, salt, soda, baking powder, and cinnamon, and add to egg zucchini mixture.
Stir until blended. Add nuts and pour into 2 greased standard loaf pans. Bake in preheated 350 degree oven for one hour.

Daylilies

Daylilies are the most satisfying flower. With very little effort these perennial beauties give extraordinary results. There are literally thousands of varieties in colors from creamy white to yellows, apricots, oranges, pinks, reds, and purples. Prices run the gamut, too. Most of mine are from a lady in Bowman, Georgia who moved into a house that had too much lawn. She began planting rows of daylilies so she wouldn't have to spend time on her lawnmower. Over the years her lawn has continued to shrink to about one third of her property. Even her next door neighbor thought it was a good idea. Her yard is also filled with rows of summer colored lilies. All you have to do is drive up the driveway with a shovel and cardboard box and knock on the door. If she's home, she's always happy to walk around back and talk to you about the new additions this year. I'm partial to the large-flowered yellows, so we move over where they are and wedge the shovel in between the crowded clumps. Up comes a generous plant that I'll be able to divide when I get home. Most of the daylilies I've chosen are about three dollars apiece. The box of beauties is crammed into the back of the car for the long ride home. They'll be added to the garden where they can be seen from the kitchen window so every bloom can be admired on their day.