Hi, Kate; I love your pillowcases. Very creative and the sort of ideas I'm looking for. Do prairie points have to be ironed? I'm guessing yes, but that still works for me. The current pillowcases on my bed coordinate with my "Black, white & red" quilt which is a stack n heavily slashed with only a tiny bit of red. (Sorry, I cannot post photos) I made the pillowcases 20" length of one of the lighter quilt fabrics, then a 3 1/2" pieced black n white, then a 1 1/2" red border finished with a 2" piece of the original fabric -- which is then turned under to form the inside. For some reason I have never fallen in love with the sausage method.

I make it like mom did and we love it. So many people that try it are converts. Drained tuna 4-6 chopped hard boiled eggs kraft mayo French's mustard diced salad olives diced DILL pickles or dill pickle relish I use several tablespoons of each of the above ingredients I always use 2 of the large size cans of quality tuna drained well. Season it with a dash of Tonys seasoning, a little sea salt, and pepper or Cavenders seasoning. I don't use anything sweet at all. That's it no other ingredients ever. Love a sandwich of it on super soft white bread. Occasionally I have been known to put crushed potato chips on my sandwich but never in the mix. I do like it on crackers too but much prefer the sandwich.

I make it ahead of time and freeze it. Its delicious and frees the time after the turkey comes out to tend to other things. I found the recipe over on the cooking forum a couple of years ago. Makes about 2 quarts For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. It's best to discard the strong-tasting liver before using the giblets. This recipe makes enough to accompany a large turkey and still have plenty for leftovers. 6 turkey drumsticks, thighs, or wings reserved turkey giblets reserved turkey neck 2 carrots , chopped coarse 1 head garlic , halved 2 ribs celery , chopped coarse 2 onions , chopped coarse Vegetable oil spray 10cups low-sodium chicken broth 2 cups dry white wine 12 sprigs fresh thyme 1/2 cup all-purpose flour Table salt and ground black pepper 1. Adjust oven rack to middle position and heat oven to 450 degrees. Place giblets, neck, drumsticks, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil, and toss well. Roast, stirring occasionally, until well browned, 1 to 1 1/2 hours. 2. Transfer contents of roasting pan to Dutch oven. Add broth, wine, and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Pour through fine-mesh strainer into large container (discard solids), cover stock with plastic wrap, and refrigerate until fat congeals, at least 2 hours. 3. Using soup spoon, skim fat and reserve. Heat 1/2 cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes. Season with salt and pepper. (Gravy can be refrigerated for up to 3 days or frozen for up to 2 months.) Reheat gravy in saucepan over medium heat until bubbling.

If we are talking canned beans, bushes vegetarian beans taste better than their orinal pork & beans To make my own I begin by baking a 12 or 15lb ham,, When the ham is baked I remove the skin and save it for my beans. After we have finished the ham I put the ham bone in the crock pot, then I take all the skin that I saved and cut it into 1" squares and put those in the crock pot. I then put two 1lb bags of dried navy or pinto beans in the pot (prefer one bag of each) and chop two or three large onions and toss them in. Add a 1/2tsp of chili powder, 1tsp of course black pepper and a cup of molassass. Turn the crock pot on high and cook for three to four hours (till the beans are done.) Sometimes I add a couple small cans of tomato paste too. Note: when the beans cook down all those pieces of the ham skin will soften and have the same flavor and texture as the chunks of meat in cambels pork & beans.