It was .99 day at the local thrift store and this is the day I try and pick through the racks looking for vintage clothing.
After a good washing, I de-construct the clothes and salvage the fabric, trims, zippers and all the other good stuff. The aqua blue with pink flowers on the lower right will become a pillow top.
This huge dress will be turned into seam binding for new kitchen towels. I may save a few of the pretty lilacs for applique.
I am not sure what I will do with the 60's lime green and avocado print dress but the trim on the collar is very sweet. I think the thin strap belt with the clear lucite buckle will find its way onto a journal cover.
Hold on to your waistline, here is the super spud recipe in the twice baked potato world. You must try this recipe....very good!! I made up several last night. For me this is a perfect meal all in itself.
Ultimate Twice Baked Potatoes
SUBMITTED BY: Debra Connors (sorry Debra, I changed your recipe a bit by decreasing the onion)
INGREDIENTS
- 4 large baking potatoes
- 8 slices bacon
- 1 cup sour cream
- 1/2 cup milk
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded Cheddar cheese, divided
- 4 green onions, sliced, divided (original recipe called for 8 green onions but I liked it better with half the onion)
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. Mash potatoes and to the potatoes add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes