Wednesday, September 1, 2010

A Little Bit of Red...and Lunch with Teresa

For those who read yesterday's blog, we've got an instrument. And he sounds remarkably good. He'd told me his band teacher commented on how well he played it when trying it for the first time at tryouts. Skeptic that I am, I thought they were being kind. They were serious. Fifteen minutes into playing it after we got it he was sounding good. No terrible new instrument squawking. I could tell what song he was playing. Oh me of little faith.

Enough mama bragging, I was going show you a couple of pictures. The first is a little something red for Rednesday. These things sit on my kitchen counter. I love the old red handled utensils. The recipe holder was painted by my neighbor. And for those who are interested, that's a sugar pig. You pull the cork off and sugar comes out. There's an old country music song that's called "Shake the Sugar Tree" and everytime I use that little pig I sing "shake the sugar pig". Y'all don't know what entertainment you're missing at my house!



And speaking of my house, our friend Teresa came over for lunch yesterday. I thought the lunch was so cute I had to share it with you. (I know it's odd, but I have to share pretty food.) We had my special noodle soup, chicken wraps, cornbread salad, and grapes. She had pear cobbler for dessert, I had one of those brownie cookies.



Cornbread Salad

1 box cornbread mix (I used Jiffy)
1 can kidney beans, drained and rinsed
1 can niblet corn
1 can diced tomatoes, drained
1 small Vidalia onion, chopped fine
2 bell peppers, chopped
2 c. shredded cheddar or colby jack cheese
1 8 oz. bottle of ranch dressing
parsley for garnish

Make cornbread according to package directions. You may use your own recipe if preferred. In a trifle dish or other large glass bowl, crumble cooled cornbread for bottom layer. Add remaining ingredients for layers. Pour dressing over to cover the salad evenly. Crush parsley in your hands, sprinkling as you go. Refrigerate several hours before serving. This is a great dish to make the day before an event. Plus, it makes a pretty presentation.


Guess that's about it for me today. I'm off to sort a couple hundred t-shirts that have come in from our PTO fundraiser. Y'all have a wonderful day.

5 comments:

Anonymous said...

I like the colectien for red-day '
the lunch plate looks yummy,
it isa good to spant a meal with a friend.

Debra Ganas said...

Congratualate your budding musician. If you can recognize the song, then you are a step in the right direction.
I love red handled utensils and green handled too. Your neighbor is talented. I remember seeing some of her other work at your house.
The lunch looks delicious. You should open a tea room. Right after you sort those t-shirts. Tee Hee.
Debra

Debra Ganas said...

Hey Kelly, don't forget to link up on "It's a very Cherry world". I want people to find your wonderful Redness.

Debra

Debbie@Debbie-Dabble said...

Cute reds and great recipe!!

Debbie

~~Carol~~ said...

That picture of your lunch has got my mouth watering! I like the basket holding your red-handled utensils, and I've never heard of a sugar pig. How cute!
Happy REDnesday!
Carol