Check out this bird apartment house that my son-in-law made for me! I love it! It's made from an old fence post and someone's old, red fence.
My husband took a day off work this month and went with me to the 39th Annual Quilt Show at the Springville Museum of Art. Today is the last day of the show. There were some beautiful quilts on display. My husband thought the metal water sculpture was pretty cool.
|Springville Museum of Art|
|Loved the beads and other adornments|
|I love the colors in this country quilt|
|This iris quilt was stunning|
|Beautiful tree skirt|
|Look at the color in this one!|
|metal water sculpture|
Since we were in Springville, we had to go check out The Corn Wagon Quilt Shop there.
|The Corn Wagon Quilt Shop|
One of the highlights of the day was lunch at the Art City Trolley Cafe. The owners found a trolley back east and brought it to Utah and it is used as the front of the cafe. I loved the retro look with all the tin signs inside. The rear of the cafe is just as cute as the front. The food wasn't bad either.
We can't leave August without first printing a couple of zucchini recipes. Here they are.
¾ cup whole wheat flour ¼ tsp. nutmeg
¾ cup all-purpose flour 2 eggs
¾ cup sugar ¼ cup canola oil
½ tsp. baking powder ¼ cup applesauce
½ tsp. baking soda 2 cups shredded, unpeeled zucchini
½ tsp. salt ½ cup sunflower seeds
½ tsp. cinnamon ½ cup dried cranberries (craisins)
Combine first 8 ingredients in a large bowl. Mix eggs, applesauce and oil in a small bowl; stir into dry ingredients until moistened. Fold in zucchini, sunflower seeds and dried cranberries (craisins).
Spray muffin tin with cooking spray or use paper liners. Fill with batter all the way to the rim. Bake at 350 degrees for 20 to 25 minutes or until toothpick comes out clean. Cool for five minutes before removing from pan. Makes 1 dozen medium-sized muffins.
Zucchini Sunshine Casserole
5 cups zucchini, sliced 1 cup sour cream
¼ cup onion, chopped 1 can cream of chicken soup
2 cups carrots, sliced 1-8 oz. package stuffing mix
½ cup melted butter
Cook squash, carrots and onion in boiling, salted water for about 5 minutes or until tender. Combine soup and sour cream. Mix stuffing mix with melted butter and spread half on the bottom of a casserole dish. Layer vegetable mixture next and top with remaining stuffing. Bake 30 minutes at 350 degrees.