Here are some of the pics I have entered:
Well, this weekend one of my best girlfriends came out to spend the weekend. My boys went off to spend a night away and went hiking. Ginger and I spent the first evening chatting into the wee hours of the night and plotting what projects we would work on the next morning. On Saturday, my sweet friend was awakened to the sound of the rushing attic fan, as I tried to pull in the last drafts of cool morning air before shutting the house up tight so that the air conditioner could keep us in comfort as we crafted! We had some coffee and some granola and then off to the fabric shop where we spent a couple of hours pondering colors and patterns. We had decided to make a cute ruffly apron. Well, we ended up with some great aprons. Here are my two aprons. They are gifts for some special people in my life!
Also, before Ginger’s arrival, I just HAD to recover our scuzzy little loveseat that we inherited with our house. It is quite comfortable, but was so 70’s!! So I took a day and recovered the loveseat and it came out pretty cool!
Here is Starbucks on my fabric tub.
Here she is when we first got her in Albania. She immediately began purring in my arms AFTER the big chase ended and we caught her!!!
Oops!! See the post at http://pitchfordjourney.blogspot.com
2 cans (15 ounce each) tomato sauce, divided
4 cans (10 ¾ ounce each) cream of chicken soup
4 cups (32 ounces) sour cream
4 jalapeno peppers, seeded and chopped
1 tsp onion salt
¼ teaspoon pepper
4 cups cubed or shredded cooked chicken (about 4 large chicken breast)
3 cups (12 ounces) shredded cheddar cheese, divided
20 flour tortillas (8 inch)
In each of the two greased 9 x 13 baking dishes, spread ½ cup of tomato sauce on the bottom; set aside. In a large bowl combine the soup, sour cream, jalapenos, onion salt and pepper. Stir in chicken and 2 cups of shredded cheddar cheese.
Spread about ½ cup chicken mixture down the center of each tortilla. Roll up and place seam side down, in prepared 9 x 13 baking dishes. Top with remaining tomato sauce; sprinkle with remaining cheese. Cover and bake at 350 degrees for 35-45 minutes or until edges are bubbly. You can cover and freeze these casseroles for up to one month. Thaw in refrigerator overnight to use frozen casserole.