Woohoo! The hummingbird cross stitch is progressing nicely! I've actually made significantly more progress since this picture, but I didn't have a chance to photograph it because I was fiendishly stitching, determined I would finish it last night. I didn't. Isn't it amazing how long it takes to cover a small space.
I haven't been able to work on this piece during breaks/lunch at work like I normally do, so it's taking longer than normal. One reason is because so many of the floss colors are so close together that I just laid them out on the table in the order they are listed. This morning, I finally got a fairly decent idea. Take a bunch of sandwich size Ziplocs and staple them together down the side (zips at the top) like a book. Then just throw each floss color on a bobbin and pop each bobbin in its own bag. They're all in order and they're all portable. Too bad I didn't have enough time to execute this idea this morning....
But now it's time to inflict my lousy food photography skills on you (accompanied by a recipe, naturally). These are Origami Fruit Pies. It's been a while since I made them, but I sure did get an urge for them this past weekend. I made up the name. They looked like little pieces of origami to me, but maybe that's just me. And, just because it bears mentioning, my cookie sheet is not as dirty as it looks in the picture. I guess that's the cooking spray after coming right out of the oven. Anyway....
Origami Fruit Pies
1 can of Pillsbury croissants
cream cheese
jam
Preheat oven according to package directions. Unroll the first two croissants, leaving the two triangles together so they still for a long rectangle. Squeeze the perforations closed so all the filling doesn't come out. If you're using the brick of cream cheese, put a 1/2 oz. pat of it in the middle. If you're using the spread, just put a healthy spoonful in the center and spread it a little bit, keeping it away from the edges. Then spread a healthy spoonful of jam on top,enough to cover the cream cheese and be sort of thick but not ooze out when you close it. Keep it away from the edge as well. Then pull in the 4 corners and pinch. Pull in the long sides and pinch. The short sides will naturally poof out. Pop it onto a greased cookie sheet. Repeat all of this 3 more times (a can of 8 croissants makes 4 pies). Bake according to package directions. I like these hot or cold.








