Meet our new doggie, Maggie…..a stray we’ve adopted from our neighbor’s over at Murphy’s Place:
She’s a wiggle worm and will hardly sit still for a photograph, so this is the best I could do in the split second she gave me! She is such a sweetie though, and I think Jude is happy to have a new friend around again.
Maggie was in an accident before we got her, so if you come by, you’ll notice that she has a big patch of missing fur on her back. She’s doing fine though and the fur is slowly growing back in. She’s staying in the warm cellar on these cold days and learning to love all the sausage-snatching possibilities around here! Cheers.
Last week, Andy from the YMCA Trout Lodge sent me this fun little cartoon…..
Now that would get your day off to a good start!
Sandy gave me this great, easy pot pie recipe. This will be a great way to use up all the leftover turkey, but feel free to use whatever type of meat you want in place of the turkey.
2 pillsbury pie crusts
1 can cream of mushroom soup
1 can drained mixed vegetables
3 cups cooked turkey
1/2 cup Chardonel
In a bowl, mix together the vegetables, soup, and the turkey. Season the mix with salt and pepper to taste. Stir in the wine.
Spray a pie pan with cooking oil, then lay one of the pie crusts in the pan. Pour the turkey mixture in the pan. Lay the second crust on top and pinch the two crusts together around the outside. Cut a slit or two in the top crust for vent holes. Bake at 350 degrees for one and a half hours or until brown. Yummy!