August Flowers

One of the fun things about summer is the way the landscape is always changing. I took my camera into the backyard tonight to show you what's blooming now.

We have a row of Rose of Sharon bushes, and they are full of blooms. I especially like white ones with the dark burgundy center.

The phlox are just beautiful right now.

Our black eyed Susans have struggled with the dry weather. Still, they are a cheery sight!

The flowers on the hydrangea tree are smaller than usual, but there are a lot of them.

This is a globe thistle. They are a fun accent in the garden!

It works!

What do you think these could be used for?

We had supper with friends recently, and she served corn on the cob. I loved the little corn holders she had, because they were made to fit together when stored. The part that goes into the cob, fits into the handle of another one. What a great idea - it takes less space, and you aren't going to stab yourself when reaching into the drawer.
I asked where she got them and she didn't remember, so I figured it was a lost cause.
Imagine my surprise when Bob brought some home from work. He found them in the kitchen department of the hardware store where he works. It pays to look around. :)
So, if you live near me, check out the hardware store for these neat gadgets!

Cooking Thursday

I have a good recipe for you today! This one has several things going for it. First - it's really good. Bob gave it two thumbs up. Second - it's so easy to make. Last, but not least - it makes 2 pies and it freezes well, so you can eat one and put one in the freezer for later. You can't beat that!
For more recipes, visit Sandra at Diary of a SAHM.







Freezable Chicken Pot Pie

2 packages refrigerated pie crust (or you can make your own)
2 - 12 ounce cans chicken chunks
2 - 14 ounce cans mixed vegetables, drained
1 can cream of potato soup
1 can cream of celery soup
1 can cream of mushroom soup

Place pie crust in bottom of 2 pie plates.
Mix all ingredients and place half into each pie shell.
Cover each with pie crust, trim edges, roll and crimp.
Cut slits into top and bake at 350 for 35- 40 minutes.
To freeze, place in 2 gallon ziploc bag. When ready to use, thaw completely and bake as directed. Can put pie in oven slightly frozen and add a little cooking time.