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Chiggers!

June 30, 2011 · by

It seems that no matter how careful I am, once a year I get covered in chigger bites and they itch like crazy.

Last year I went blackberry picking in the woods and got them.  This year I wasn’t going near those woods but apparently Speck got too close to the edge of the yard when we were out walking the other day and he must’ve gotten them and shared them with me.  I haven’t noticed him scratching but I can bet he’s noticed me scratching!  We have several anti-itch creams here because Vince and Chad are both allergic to poison ivy.  There are lots of grandma’s remedies for everything and they often work better than storebought stuff.

What’s your sure cure remedy for chiggers?  Tell me quickly please!  :)

· Filed Under: Home & Garden · 47 Comments

July Monochromatic Color

June 30, 2011 · by

The color for July is:

Blue

Next week, I hope to get some instructions posted for the quilt I made for the Indigo challenge.



· Filed Under: Quilting · 2 Comments

In a Bind – Quilted

June 30, 2011 · by

This is the top I made using leftover strips of binding.  All of the strips were 2-1/2″ wide and I had a drawer full of them so it was a quick and easy top to make.  The Baptist Fans template was used for quilting.  Batting is Warm Blend.

I’m hoping to get the binding on this one and donate it to Joplin.

· Filed Under: Quilting · 12 Comments

Southwest Chicken & Rice

June 30, 2011 · by

Last night I used one of my little tubs of Knorr Homestyle Stock.  Once I mixed the stock with water, I tasted it and it’s much more flavorful than regular storebought canned broth.  Only half got black olives because Chad doesn’t like them.

Here’s the recipe I used:

Southwest Chicken & Rice
4 chicken breasts, cut into smaller than bite size pieces
1 large onion, chopped
1 T. butter
1 T. olive oil
1 container Knorr’s Homestyle Chicken Stock, mixed with 3-1/2 cups warm water
1-1/2 cups salsa
1 – 15 oz. canned whole kernel corn, drained
1-1/2 cups raw long grain rice
1/4 c. fresh cilantro, chopped
1 tsp. black pepper
1/2 tsp. garlic powder
2 tsp. ground cumin
1 c. shredded cheddar cheese
1/2 c. black olives, sliced

Directions:
1. Heat butter and olive oil in Dutch Oven with a lid.
2. Brown chicken. Add chopped onion and continue cooking til onion is tender.
3. Stir in stock mixture, salsa, corn, pepper, garlic powder and cumin. Bring to a boil.
4. Stir in raw rice. Reduce heat, cover and simmer 30 – 40 minutes or until rice is tender.
5. Stir in cilantro. Check to see if the dish needs salt. If so, stir in salt to taste.
6. Transfer to baking dish. Sprinkle cheese over top. Spread black olives over cheese. Bake about 10 minutes at 350º or until cheese melts.

Makes 8 servings. We froze half for another day.

Serve with guacamole, sour cream and chips for an almost Mexican meal.

Prep time:  10 minutes

Total Cooking time:  1 hour

· Filed Under: Cooking · 15 Comments