Friday is here and after a wicked headache yesterday, I am so glad to see it. We are almost ready for a weekend full of scrapbooking. Val over at Fun, Crafts and Recipes has another great set of questions for Four Foods on Friday. Be sure to check out her blog and join in on the fun. I have discovered how much we are alike in the foods we enjoy. Sometimes I am surprised at what my blogging buddies consider good eats. LOL

#1. Melon. What’s your favorite kind?
#2. Orange citrus. What’s your favorite - oranges, nectarines, navel oranges, tangerines, etc.
#3. Oreos. What kind is your favorite? (Don’t eat Oreos? What about olives?)
#4. Pot pie. Share a recipe. (No pot pie recipe? What about a casserole or some other hot meal you bake?)

#1 We have been blessed with yummy sweet tasting watermelon this year.

#2 I love a good navel orange; the kind where the juice runs down your chin when you eat it.

#3 I don’t care for Oreos. It is the one cookie I can keep in the house and not be tempted to eat the bag full. I do like Oreo Blizzards from DQ.

4. I make pot pies using Pillsbury crusts from the freezer department at the grocery. I roll them out thinner because I don’t care for the thickness they are straight out of the box. A thinner crust seems to be flakier, the way I like it!

I boil 3 chicken breasts for 1/2 hour then shred or chop the meat.

I saute 2 tablespoons of chopped onion in 2 tablespoons of butter or margarine. Add 1/3 cup flour and a dash of salt. You can use a little chicken broth to get the consistency of white sauce you like. Cook until hot and bubbly and thickened. Then add a package of thawed peas and carrots.

Dump in the chicken and stir.

Pour into the crust which has been placed into the bottom of a floured 9″ deep dish pie pan. Cover with top crust. Pinch edges of crusts together. Cut slits to allow steam to escape. Bake for 20 minutes at 425 degrees. You can put foil over the edges of the crust to keep them from burning.

This very hot when it comes out of the oven so be careful. I like to serve it with some applesauce or a salad.

The next step in making your table topper is to mark the back of the lightest square. Using your 8″ marking ruler, mark on both sides of the ruler and down the center of the ruler in the holes. The side markings will be where you sew, the middle marking will be your cutting line. Note: if you do not have a handy dandy ruler like the one shown in the picture, you can draw a pencil line down the center of your block, from point to point, then draw lines 1/4″ on each side of that center line

Sew on the marked lines, **just inside the drawn line. You will want to press the block to set the stitches.

Then, carefully laying each side back, press each side of the block. Pressing before cutting down the center ensures that the triangle will not be stretched out of shape and size.

Now you can cut down the center of the block. You will end up with two blocks that are the same in colorization.

Next, we will square up the block.

**A bit of information I found at Ask.com:
Rotary cut pieces are usually slightly smaller than their template-cut counterparts due to the absence of marked lines. That old pencil line was a tiny width, but most of us tended to cut on the outside of it, adding a bit of excess. The width was often just enough to compensate for the loft that gets lost in a seam when it’s pressed up and over the thread.

Think of that missing line whenever you measure strips or sew seams. Accuracy takes practice, but it won’t be long until you know exactly where to cut and where to sew to achieve the best results.