Change. I'm getting tired of change/improvement. DH installed a faster modem this week. It took us 1-1/2 days to work all the kinks out. Only to find out that my laptop does not support the new modem. It looks like I have to get a new machine if I want faster internet. Another learning curve. Sigh.

That's the second out of place rufous I've read about this week now. The first was captured by a rehabber and they were looking for a way to ship it.... I don't know if you can save yours or not, it's so early in the season. Here, during freezing weather, there are various things to do like keep back up unfrozen feeders and swap them out when the first freeze. Bring them in at night, set an alarm and get them back out at least a half hour before daylight in the morning (which is what DH chooses to do). Duct tape disposable hand warmer packets to them will help for approx. 6 hours. Christmas lights wrapped around the feeder can be enough heat to keep them thawed. Of course in my climate I'm talking about for a week or so a couple of times a winter where the annas regularly winter over - the syrup in the feeders will begin to freeze after a few hours at about 28F. I wish I knew how you might save yours, I wonder if there is a licensed rehabber available in your area. I think that's the only legal way to attempt to intervene. Here is a link that might be useful: Wayward Rufous this week too

Let's keep this thread going. We enjoy Lidia's Family Table/ Italian-American shows. She featured an easy recipe using chicken breasts, capers, red wine vinegar. She said it could be made using pork chops. This appealed to hubby so he made it for dinner one nite this week, using boneless pork chops. It's a delicious sauce. Skillet Chicken Breasts Aglio e Olio source: Lidia's Italy 6 chicken breast halves, skinless and boneless, about 2 pounds (we used boneless pork chops) 3/4 teaspoon salt, plus more as needed 1/2 cup flour, for dredging the chicken 1/4 cup extra-virgin olive oil 2 tablespoons butter 8 garlic cloves, sliced 1/4 teaspoon red pepper flakes 3 tablespoons capers, drained 2 tablespoons red wine vinegar 1 cup vegetable broth 3 tablespoons Italian parsley, freshly chopped 1 tablespoon bread crumbs Trim the chicken breast halves of all bits fat, skin or connective tissue with a paring knife. Do not cut off the tenders-the small loose flap of muscle on the underside of each half-but flatten them firmly against the larger piece, to form a neat oval. Sprinkle both sides of the breasts with salt, using about 1/2 teaspoon in all. Spread the flour on a piece wax paper and press and toss each breast to coat lightly on all surfaces; shake off excess. Heat 2 tablespoons of the oil and all the butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place, without moving them, until they're sizzling. After 2 minutes or so, lift the first breast you put in the pan and check the underside. You want it to be lightly tinged with brown (not merely pale, but not brown all over either). Cook longer if needed, and then turn all the breasts over when they've just begun to color. Quickly scatter all the garlic slices into the spaces between the chicken, turn the heat up slightly, shake the pan and stir the slices around in the hot fat so they separate. After a minute or a bit more, when the garlic has begun to sizzle, sprinkle the red pepper flakes in a hot spot; toast for a minute; then spill the capers in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings and run the hot juices all around the breasts. Raise the heat another notch: when everything's sizzling hard, pour the red wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for a 1/2 minute or so, then pour in the broth. Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining two tablespoons of oil all around the pan and sprinkle on another 1/4 teaspoon of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix it in. Within a minute or two, the crumbs will thicken the sauce visibly; cook, shaking the skillet, until it has the consistency you like. Turn off the heat, scatter the parsley over everything-and shake the skillet again. Serve immediately.

I have my yardage fabric neatly folded, placed on open shelves in a walk in closet, arranged by color. It looks really good. I have my fat quarters neatly arranged in plastic bins, my battings are also on shelves, my tools are organized and easily accessible....:):)You are probably saying "how wonderful of you" don't be so hasty, there is more. My big problem is all those pieces left over of varying sizes when you cut a project. I have some in boxes, some in bags, some just piled in a drawer, some piled on top of the cutting table, and just stashed everywhere. It is on my to do list to do something with this mess but I am at a loss as to what. I started cutting everything into wedges for a specific project, (i forget what the project was, and haven't added to it in a while) so some of those are in a little bin with the special ruler I used to cut. I haven't been quilting long enough to know what is the best size to cut these pieces so they will be useful later, but I have been at it long enough to have a mess of jumbled fabric here there and everywhere.....In fact I was just looking at this mess yesterday, Snow day #2 in the deep south. thanks so much for this QTD, I needed a reminder of this mess and now maybe I will just do something!! LOL After all, this is snow day #3 with no going out anywhere so maybe today is the day....I am inspired. Thanks again....to all of you Murphy