With a Grateful Prayer and a Thankful Heart: 10/21/12 - 10/28/12

Friday, October 26, 2012

Change of Plans

We had planned to make the 6-hour drive north to visit our daughter in New York but instead will be cleaning out the gutters and storing away outdoor furniture this weekend in anticipation of hurricane Sandy should she decide to smack into New Jersey.
Sharing a collection of recent Photos
with no purpose ~ just because I like them
each with autumns warm glow
 basket of pears
 coffee containers
 where we have dinner most evenings
little green apples
 sunrise last week
 kitchen table
 orange moth
 sniffing the wind
and though my schnauzer sometimes looks like a mean bad-boy, he seldom does anything to qualify for...

one of my favorite blogs...
about dogs doing, well, shameful things.
I just shake my head and smile at some of the trouble they cause and how we just keep on loving them anyway.

Thursday, October 25, 2012

White and Light

I love them both in our home.
Many times I thought of adding shelves to the kitchen windows.
So, part of our anniversary day together was spent picking up supplies for this project.
Yup, that's what you do when married 37 years ~ enjoy being together even in the mundane things. 
My goal was to update and add interest to the window, include some privacy, still enjoy the backyard view and spend as little as possible.
Initially I wanted glass shelves but we decided to make them of wood. We couldn't find white brackets that we wanted so I painted the ones we liked the style of.  Standard molding framed the outside of the windows. Then it was on to spackle the nail holes, sand, prime and paint.
 John added a thin piece of wood to the shelf edges for more detail.
 No curtain was Jared's preference, and I liked the look too.
I went ahead and made cafe curtains and hung them with those cute little ring clips from a thin rod.  However, I didn't like gap between the shelf edge and the top of the curtains.
So, I simply slid the rod through a single pocket I made. 
The seasonal views are always lovely through these windows
springtime flowers
summer green
autumn colors
winter snow
wild life ~ birds rabbits squirrels chipmunks (and even a blue heron)

Tuesday, October 23, 2012

Turkey (or Chicken) Pot Pie

A comforting  Pot-Pie often follows a dinner of roasted turkey or chicken in our home.
Any leftover veggies can be tossed in or you can make fresh or use frozen ones.
Make your own crust or for ease, use refrigerated ones from the grocery store. 
Dinner for a friend feeling under the weather included
Turkey Pot Pie, Sauteed Apples, Honey Cornbread mini muffins and Ginger Crinkles cookies.

Turkey (or Chicken) Pot Pie


1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth/stock
2/3 cup milk
2 cups cooked turkey (or chicken) cut in small chunks
10 oz bag frozen peas and carrots (I peel, slice and cook fresh carrots, leaving in large chunks and toss in peas)
2-crust pastry

Heat oven to 425 degrees.  In saucepan  melt butter over low heat.  Blend in flour, onion and seasonings.  Cook stirring until mixture is bubbly.  Remove from heat; stir in broth and milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Gently stir in chicken and vegetables.  Set aside.

Prepare pastry and fit bottom crust into deep-dish pie pan.  Fill crust and top with remaining crust.  Cut slits and bake 30-35 minutes.

Click photos for Ginger Crinkles and Honey Cornbread Muffins recipes


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