It looks good outside already!

**Update: I have fixed the Zucchini Casserole Recipe...I think it is now readable!**

My summer picnic quilt is finished! I have dreamed and thought endlessly about making a simple picnic quilt out of fabric I found in college (!!!) for 25 cents. Of course, when you are looking for just the right pattern or just the right accent fabric you never find it so it sat for quite a while in my fabric stash looking at me. Earlier this month I decided to cut the fabric up and make something really simple. I wanted to make something similar to a quilt in Amy Karol's Bend the Rules Sewing except, in typical Jessica style I didn't read the directions entirely so I ended up with lots of cut up pieces of fabric, unlike what the directions called for. Off for more inspiration...and I found Amy Butler's Lotus Brick Path quilt pattern. So the quilt I made is a variation on two Amy quilt patterns and I like it just fine. It is by no means perfect, but I wasn't going for a perfect quilt. I was going for something that will be well loved over many picnics at the park. Something a bit imperfect so that if marshmallow or chocolate or ketchup got on it I could survive. Now the quilt top is ready for some quilting on the Mama's new long arm (as soon as it arrives, this quilt will be its first whirl!)

And for i have to say's recipe box swap a family favorite:
Zucchini Casserole!!! My family loves this and I have loved this recipe since I was a little kid. It is possibly my favorite summer dish of all time and I could eat it every day without getting tired of it. Since zucchini are prolific around this time of year, this is a great way to use up the zucchini that is invading the kitchen. The recipe freezes well, so you can make it in casserole pans and then freeze the casserole to enjoy when life gets a bit hectic in the Fall.

Zucchini Casserole
(from Aunt Barbara's recipe card)

Saute until semi-soft:
2 medium zucchini, sliced and halved
1 chopped union
1 can sliced mushrooms
Add:
1 can of diced tomatoes or 2 cups of fresh tomatoes
Simmer for 20 minutes.
In a casserole dish layer zucchini mixture, sliced mozzarella and parmesan cheese. Save zucchini/tomato juice on the side.
On the final layer, cover zucchini with a lot of parmesan cheese (no mozzarella) and then add one to one and a half inches of Pepperidge Farm herb stuffing mix. Pour juice over the top and bake for 45 minutes at 375 degrees.
Important side note: Pepperidge Farm stuffing is a must, if you don't have access to this type of stuffing the most important factor is that the stuffing mix is not cubed stuffing, so smash it up until it resembles coarse bread crumbs.

This is some seriously yummy stuff that we have enjoyed for a long time. I hope you enjoy the recipe as well!

Happy Thursday!