Thoughts from Thursday in the country

Hot pink petunia with water color filter

Hot Pink Petunia

I went back two years to find this hot pink petunia.  I applied a water color filter and cropped the image, but didn’t do any other editing.  Pretty impressive, if I may say so. 

I did enough cooking today that I shouldn’t need to touch the stove tomorrow.  But, alas, didn’t come up with any keeper.  I made a zucchini casserole for lunch.  It was okay, but not anything I’ll make again.  We really like zucchini just sauted in a little olive oil with salt and pepper. 

While the zucchini casserole was cooking this morning, I put the ingredients in the crock pot for black bean chili.  I’ve made black bean chili before from my own made up recipe that I really liked, but this one was nothing to write home about.  I did make corn muffins from scratch, for the first time ever, using the recipe on the back of the box.  They were very good and  I will make them again. 

I worked on some quilted coasters this afternoon, and finished with 6 of them tonight.  I want to wash them to fluff up the edges before I list them on Etsy.  I will post pictures tomorrow.  I also started on a table runner using a Moda charm pack that I have had laid out for about a week.  I got one row of squares “Xed” together with the batting and backing and started stitching them together.  I had 6 sewed up when I realized that I was making the seam a little bit too deep.  That was the end of that for today.  I’ll have to take them apart tomorrow and try again.

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About countrybydesign

blogging, photography, cooking, baking, quilting, genealogy
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4 Responses to Thoughts from Thursday in the country

  1. Freedom Smith says:

    The flower is gorgeous!! I love what you did with the watercolor filter. Wow. You could frame these pictures and hang them on the wall or sell them!

    A zuchini casserole sounds delicious. It is hard to believe that you had surgery 10 weeks ago. You are a super woman 😀

  2. archiegrrl says:

    I have three favorite zucchini recipes. One, marinate for 10-15 min. in olive oil, balsamic vinegar, chopped garlic, salt and pepper and then broil or grill (this is also an awesome recipe for asparagus!). Second, use a vegetable peeler to make zucchini “noodles”, then saute with butter, and season with garlic powder and salt. Finally, if you have an over-abundance of zucchini, there are several recipes online for mock-apple pie — peel the zucchini, slice thinly, and then bake in a pie crust with typical pie-filling ingrediants and a little apple cider to add the apple flavor. It was a big hit with my grad school friends and roommates!

    • I’ve made just about everything there is to be made with zucchini, using it as a substitute for everything from apples to potatoes. I just wasn’t crazy about the casserole dish. Sounded good but was lacking something.

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