Today, I wanted to show you the hat that I put together in just a few hours for my son-in-law. Due to a spinal cord injury, my son-in-law cannot regulate his body temp. any longer so he told me that he would take as many hats as I cared to make. I based this on one of hat patterns you can find on many sites that offer their patterns for free. Unfortunately, I can’t remember where I got it. Anyway, once I decided where I was going with it, it only took me a few hours.
The other thing I wanted to mention today is what I plan to work on for Amy’s challenge One Thing, One Week over at her blog. I want to try to get at least the postage stamp part of my placemats done following this tutorial by Elizabeth over at Oh! Fransson. I’ll keep you up to date as to how I am doing with this. Have a wonderful day!
EDIT: Well getting the old wax ring out actually took less time than I had been lead to believe. So, after the old wax ring was out, I would say it took no more than thirty minutes to an hour.
I found the best blog today! It was One Crochet Day at a Time. I fell in love with the crochet patterns offered for free by Dragonflymomof2. They are beautiful! I have plans to use several of the squares individually as dish cloths. I think they will be perfect. Of the other patterns, I have some earmarked for afghans. All of her patterns are clearly marked as to the copyright. Please stick to her rules. I know I probably don’t have to say that, but in today’s society, I figured I had better remind us all of copyright.
Since I made this last night for dinner, it was on my mind and I thought I would share this delicious recipe with you.
Spanish Rice & Pork Chops
by Janett (my mom!) (If I remember right, this recipe is doubled from Mom’s original.)
1 lb. Bacon fried crisp and crumbled
1 cup finely chopped onion
1 cup finely chopped green pepper
3 cups Minute Rice, uncooked
1 can (14 1/2 oz.) diced tomatos. (I use Hunts with oregano, garlic & basil.)
3 cups water
1 tsp. Salt
1/4 – 1/2 tsp black pepper
1/2 tsp. Oregano
1 or 2 pkg. Pork chops, depends on how many you want to serve
Fry bacon saving all the drippings.
Remove bacon and add onion and green pepper to the drippings. Sauté on medium until onions are translucent and peppers are tender.
Add the Minute Rice to onions and peppers and stir until rice is well coated with drippings.
Add can diced tomatoes and the water.
Add salt, black pepper and oregano & stir in the crumbled bacon. Put the mixture into a 9 x 13 backing dish.
Lightly brown the pork chops and lay over the rice mixture. Bake at 350 degrees for 30 minutes.
I really hope you try it and like it. My family loves it!