Good Sunday Afternoon

Friday afternoon I hit the "jackpot" at the Rescue Mission Thrift Store. They had a been on fabric and it was $1.00 for each piece. Some of the pieces that I got like the blue and red velveteen had 6 yards on them! I love the Holly Hobby apple fabric, that is destined to become a tote bag! And the blue strawberry fabric is so cute! Can't wait to have time to start creating!

The little metal tray with the flowers has Wisconsin in the middle but I don't care. What a cute way to carry glasses of tea out to the pool without them sliding all around on my tray. There are individual little cup rings on it. I also got the metal colander for .50 and the little elves and snowpeople were in a bag for .50. My favorite finds were the books. The pictures in the Country Flowers of a Victorian Lady are so pretty, and there are some unique recipes in the June Roths Fast and Fancy Cookbook!

Speaking of recipes. I made Cha Cha Chicken Salad from the June 2007 Southern Living Magazine to take to my book club meeting. It was really beautiful and tasted very good, but needed something. I think the next time I make it I am going to increase the curry powder and add a little grated onion. I think that will give it the kick it needed.

Cha Cha Chicken Salad

1 8oz. pkg cream cheese

1 cup mayonnaise

2 tsp. curry powder

1 tsp salt

6 cups chopped cooked chicken ( I cheated and bought a rotiessere chicken)

1 8 oz. can crushed pineapple (I drained mine some)

2/3 cup orange-flavored sweetened dried cranberries

1 cup chopped roasted, salted almonds

Garnishes: fresh herbs, (I used mint), blackberries, raspberries, sliced peaches.

Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple and cranberries until blended. If desired (and I did this) spoon mixture into a plastic wrap lined 8 inch round cake pan; cover and chill at least 8 hours. Invert chicken salad onto plate and remove plastic wrap. Gently press almonds onto sides of chicken salad. Garnish if desired.