I took off sewing this morning and before I knew it, it was 2:00 pm and David was saying lunch was ready.
Here’s what I got done during that time. This will be one of the lap quilts for the Logan County PieceMakers. It measures 40″x40″.
Then after I ate my lunch, I decided to try my serger out.
When I opened the box, took the top styrofoam piece out and the plastic bag off the machine, I was pleasantly surprised it was already threaded.
Thank You Lord!
I had some patriotic triangles, I decided to serge together, just to get a feel of how this thing was going work. It went well. SWEET!, I thought, as the fabric flew under the presser foot.
Then it happened…
I ended my stitch, raised the presser foot, then began to pull my piece off the machine… the thread doesn’t release and pull free, like it does on a regular sewing machine.
I messed the threading up, wouldn’t you know.
So… I got a crash coarse on how to thread the serger. I’m happy to report it is threaded correctly, once again, and in good working order. I learned my lesson, and will do my best not to let that happen again.
Here’s my first serged item.
Isn’t the seam pretty? 🙂
I went ahead and stitched up a big pinwheel block, 20″ x 20″.
This will most likely be part of another lap quilt.
On the way home from Fort Smith, this evening, I realized I haven’t posted the weekly recipe. Then I realized, or at least thought, I haven’t cooked all week. I think, David has done most of the cooking or we have eaten out. So, I’m sharing a recipe that I planned on making this week, but didn’t get around to it. It most likely will be one of the meals for next week.
Salsa Chicken Rice Casserole
photo by Rock_lobster
- 1 1/3 cups uncooked white rice
- 2 2/3 cups water
- 4 skinless, boneless chicken breast halves
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded Cheddar cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 onion, chopped
- 1 1/2 cups mild salsa
- Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
- Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
- Bake in preheated oven for about 40 minutes, or until bubbly.
by Sonia R. Parham, 2002
Planning, cutting, sewing stitch by stitch.
A puzzle, artwork, I’ve found my niche.
Pieces, patches of every hue,
Let me sew a quilt for you.
A story can be spun and told,
in colors pastel or bold.
In another world, I do dwell,
When needle and thread I do wield.
Have a wonderful Sunday!
God bless and keep you,