3 hours ago
Monday, November 23, 2009
Well, Johnny and Orlando almost did it, Brad definitely didn't do it, but I did it. I finished it. I thought about torching it a few times, but I finished it. And I really really like it. But I can't show it to you. I soooooo want to show it off but I'll have to wait until next month.
I don't know if it is the sense of accomplishment, artistic pride or the relief that it's over and done with but I think my favorite quilt is always the one I just finished.
My Mom and Ben will be coming in tomorrow for the holiday. I went grocery shopping today for Thanksgiving dinner. I was in shock! Not how high the grocery bill was but how low! What a difference when there is only four people to cook for - I'm not making mash potatoes and gravy, I'm not making a fancy stuffing, I don't have 3 different types of pie, I didn't have to get a veggie tray, I didn't buy a 22 lb turkey. I am fixing a small 10 lb turkey (gotta have left overs), stuffed sweet potatoes, fresh green beans, a cranberry jello salad my Mom loves, spinach salad (maybe) and pumpkin pie. If everyone else really needs stuffing (I can't eat it), I've got a box of Stovetop cornbread stuffing that can be made.
I'm also going to make a hot artichoke dip that my family LOVES!
1 can (13-15 oz) artichoke hearts (not marinated)
4-6 oz cream cheese
1 cup mayonnaise
1 cup shredded parmesan cheese
1 sm can chopped gree chilies
Drain artichokes, cut up in pieces and set aside. Place cream cheese in mixing bowl and bring to room temperature. Blend in mayo and mix well. Add artichokes, parmesan and chilies, and stir until well distributed. Transfer to a baking dish, bake for 20 minutes at 350 degrees, broil for 2 - 5 minutes until top is browned. Serve with chips or crackers.